Eggetarian Day 5

Day 5

Friday

Welcome to day 5 of your keto diet plan

Breakfast
Lunch
Snacks
Dinner

Paneer Paratha

Ingredients
  

  • 0.3 Cups Keto Flour
  • 0.1 Cup Water
  • 0.1 Tsp Ghee
  • 0.2 Tsp Salt
  • 22.2 grams Cottage Cheese
  • 0.1 pcs Green Chilli
  • 0.1 Tsp Red Chilli Powder
  • 0.1 Tsp Garam Masala
  • 0.1 Tsp Mango Powder
  • 0.1 Tsp Salt
  • Ghee Or Oil As Required For Roasting Parathas

Instructions
 

  • kneading dough
  • Take 2 to 2.25 cups flour, ½ tsp salt, 1 tsp ghee or oil in a mixing bowl.
  • Pour about ½ cup water first.
  • Mix and begin to knead. Add more water if required and knead to a smooth soft dough. Overall I added 2/3 cup water.
  • Cover and allow the dough to rest for 20 to 30 minutes.
  • Making stuffing for paneer paratha
  • Meanwhile while the dough is resting, prepare the stuffing. Grate 200 grams of paneer.
  • Add 1 or 2 finely chopped green chilies, 1/2 tsp dry mango powder, 1/2 tsp punjabi garam masala or garam masala powder, 1/2 tsp red chili powder and 1/2 tsp salt.
  • You can add more of the salt, red chili powder or dry mango powder if you prefer.
  • Mix everything well so that the spice powders are uniformly mixed with the grated paneer.
  • Rolling paneer paratha
  • Pinch two small balls from the dough and roll them in your palms to make them even.
  • Dust some flour on the dough balls.
  • With a rolling pin (belan), roll the dough balls to a circle of about 4 to 5 inches in diameter.
  • Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
  • Cover with the other rolled dough and press the edges well.
  • Sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in diameter.
  • Making paneer paratha
  • Heat a tava and then place the rolled paratha on it. The tava should be hot. To check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. If the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.
  • Flip when one side is partly cooked. About 1/4 cooked.
  • Apply ghee on this side with a spoon. Turn over and flip.
  • Let the ghee side get cooked now. Spread some ghee on the top. flip again.
  • Press the paratha edges with a spatula so that the edges are cooked.
  • Flip once or twice till the paratha has golden spots and is evenly cooked.
  • Place them in a roti basket or casserole.
  • Place some butter on top. spread the butter on the paratha.
  • Wipe the excess flour if any, with a cotton kitchen napkin. So that the browned whole wheat flour does not stick to the parathas.
  • Make all paratha this way on the tawa (griddle).
  • Keep on stacking them in the roti basket or casserole. Spread some butter on each paratha while stacking them.
  • If not stacking them, then serve paneer paratha hot with some fresh yogurt and butter.
Tried this recipe?Let us know how it was!

Cauliflower Fry

Net Carbs / Serving 6.9 Protein / Serving 3.1 Fat / Serving 14.7
Calories 172 kcal

Ingredients
  

  • 117 grams Cauliflower Or 3 Cups Chopped Small Sized Cauliflower Florets
  • 1 cups Water
  • 0.2 teaspoon Salt 1 grams
  • 2 pcs Ginger 1 Inch
  • 2-3 Medium Garlic Cloves
  • 0.1 teaspoon 1 gram Fennel Seeds (Saunf)
  • 1 Tbsp Coconut Oil - Can Also Use Sunflower Oil Or Ghee
  • 0.2 cup 25 grams Chopped Onions Or 1 Medium Sized Onion
  • 1 pcs Green Chili Slit
  • 8 To 10 Curry Leaves Chopped Or Broken
  • 29 grams Chopped Tomatoes Or 1 Medium Sized Tomato
  • Turmeric Powder
  • Red Chili Powder
  • Black Pepper Powder Or Crushed Black Pepper
  • teaspoon Garam Masala Powder
  • teaspoon Cumin Powder
  • teaspoon Coriander Powder
  • Salt As Required
  • 1-2 Tablespoons Chopped Coriander Leaves

Instructions
 

Blanching cauliflower

  • chop or break 350 grams cauliflower in small florets. rinse very well in a colander. do chop cauliflower in small florets so that they get cooked faster. you will need 3 cups chopped small sized cauliflower florets.
  • boil 3 cups water and ½ teaspoon salt in a large pan or steel bowl.
  • switch off the flame and then immerse the cauliflower florets in the hot water. let the cauliflower florets blanch in hot water for 5 to 10 minutes.
  • later drain all the water and keep the cauliflower florets aside.
  • crushing in mortar-pestle
  • take 1 inch ginger (chopped), 2 to 3 medium garlic cloves (chopped) and ¼ teaspoon fennel seeds in a mortar-pestle.
  • crush everything to a semi-fine or fine paste. keep aside.

Making cauliflower fry

  • heat 3 tablespoons coconut oil in a heavy pan or kadai. use a heavy kadai or pan so that the masala does not stick at the bottom. add the crushed ginger+garlic+fennel seeds paste.
  • stir and fry for a few seconds till the raw aroma of ginger and garlic goes away.
  • then add ½ cup chopped onions.
  • stirring often sauté onions on a medium-low to medium flame till they become golden.
  • then add ½ cup chopped tomatoes, 1 green chili (slit) and 8 to 10 curry leaves (chopped or torn).
  • sauté stirring often till the tomatoes soften and become pulpy. oil should release from the sides of the onion-tomato masala.
  • sprinkle ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ teaspoon black pepper powder or crushed black pepper, ¼ teaspoon garam masala powder, ½ teaspoon cumin powder and ½ teaspoon coriander powder.
  • mix very well and sauté till you get a nice aroma from the spice powders.
  • now add the blanched cauliflower florets. mix again well.
  • season with salt as per taste. there is no need to add water. the cauliflower will get cooked with its own juice and moisture. mix again.
  • cover the cauliflower mixture with a tight fitting lid. cook on a low to medium-low flame.
  • use a lid that comes close to the cauliflower fry mixture in the pan. the space between the lid and cauliflower should be small.
  • in between do check and give a stir. then continue to cover with lid and cook on a low to medium-low flame.
  • if cauliflower or the masala starts sticking to pan and the cauliflower is not yet cooked, then add a few tablespoons of water. but add water only if the masala or cauliflower starts sticking to the pan.
  • cook till the cauliflower florets is tender and softened. do not make them mushy. if there is any water left in the pan after the cauliflower florets are cooked, then cook without lid till all the water evaporates.
  • lastly switch off flame and add 1 to 2 tablespoons chopped coriander leaves. mix well.
  • serve cauliflower fry with chapatis, paratha, bread or phulkas. you can squeeze some lemon juice on cauliflower fry while eating."

Nutrition

Calories: 172kcal
Tried this recipe?Let us know how it was!

Nutribarn Keto Roti

This recipe is for 1 Roti - but you can have 2-3 rotis as per your requirement.
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Indian
Servings 1 serving
Calories 56 kcal

Ingredients
  

Instructions
 

  • Mix 1 part (16gms) NutriBarn Keto Diabetic Weight Loss Flour with 1 part of water
    16 grams Nutribarn Keto Flour, 16 ml Water
  • Add a pinch of salt and knead into a dough. Cover and set aside for 10 mins.
    Salt
  • Use dry NutriBarn Keto Diabetic Weight Loss Flour for dusting when rolling the chapatis.
  • For best results, add fresh cream or malai while kneading and roll the chapatis as thin as possible
    1/2 tsp fresh cream

Notes

Please add water slowly and keep mixing it with the flour simultaneously. Add more or less water depending on your desired consistency.

Nutrition

Sugar: 0.3gFiber: 7.7gCalories: 56kcalFat: 0.03gProtein: 5gCarbohydrates: 9.1g
Keyword keto flour, Keto Roti
Tried this recipe?Let us know how it was!

Greek Yogurt

Materials

  • Plain Yogurt Dahi

Instructions

  • Take regular yogurt and place it in a sieve. Place the sieve on a container to collect the water and place it in the refrigerator for 8-10 hrs. Discard the water that is collected in the container (or use it to water plants). Your greek yogurt is ready.

Bullet Proof Coffee

Net Carbs / Serving 0.0 x 1 = 0.0Protein / Serving 0.5 x 1 = 0.5Fat / Serving 37.4 x 1 = 37.4

Ingredients
  

  • 2 Tbsp Butter
  • 1 Tbsp Coconut Oil
  • 240 ml Coffee 240.00

Instructions
 

Cooking Instructions

  • Brew your favorite cup of black coffee or tea or use instant coffee with 240ml of water.
  • Add 2 tablespoon of unsalted butter and 1 tablespoon of Cold Pressed Extra Vergin Coconut Oil into a deep container
  • Add the hot brewed tea/coffee to the container
  • Using a hand-mixie pulse the blender 2-3 times or till the time the water and fat is completely blended.
  • Add you favorite sweetener or have it unsweetened. Consume hot.

Notes

Note: You can swap the unsalted butter for ghee. You can skip the coconut oil if you dont like it. Try different combinations and see what works for you best. If you do not own a hand-mixe, you can use a food blender, however be careful to use a napkin to hold down the lid while blending as it can get hot and high pressure in the blender
Tried this recipe?Let us know how it was!

Almonds

Course Snack
Servings 12 pcs
Calories 87 kcal

Nutrition

Calories: 87kcalFat: 7.6gProtein: 3.2gCarbohydrates: 1.4g
Tried this recipe?Let us know how it was!

Walnuts

Halves
Course Snack
Servings 12 Halves
Calories 162 kcal

Nutrition

Calories: 162kcalFat: 15.7gProtein: 3.7gCarbohydrates: 1.7g
Tried this recipe?Let us know how it was!

Keto Tawa Paneer

Net Carbs / Serving 5.1 Protein / Serving 10.6 Fat / Serving 13.9

Ingredients
  

  • 100 grams Paneer
  • 0.5 Tsp Ginger Garlic Paste
  • 0.5 Tsp Salt
  • 0.1 Tsp Tumeric
  • Red Chilli Powder
  • Coriander Powder
  • Cumin Powder
  • 1 tbsp Melted Butter/Ghee Clarified Butter 1 Tbsp For Marination, 1 For Frying
  • Coriander & Lemon For Garnish

Instructions
 

  • Mix the ginger garlic paste, salt, chilli powder, tumeric, coriander & cumin powder and melted butter/ghee together.
  • Chop paneer into bite size pieces and mix with the paste
  • Heat some ghee/butter/oil in the pan
  • Fry the paneer for 1-2 minutes of each side till nice and golden brown.
  • Garnish with fresh coriander and lemon and serve.
Tried this recipe?Let us know how it was!

Nutribarn Keto Roti

This recipe is for 1 Roti - but you can have 2-3 rotis as per your requirement.
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Indian
Servings 1 serving
Calories 56 kcal

Ingredients
  

Instructions
 

  • Mix 1 part (16gms) NutriBarn Keto Diabetic Weight Loss Flour with 1 part of water
    16 grams Nutribarn Keto Flour, 16 ml Water
  • Add a pinch of salt and knead into a dough. Cover and set aside for 10 mins.
    Salt
  • Use dry NutriBarn Keto Diabetic Weight Loss Flour for dusting when rolling the chapatis.
  • For best results, add fresh cream or malai while kneading and roll the chapatis as thin as possible
    1/2 tsp fresh cream

Notes

Please add water slowly and keep mixing it with the flour simultaneously. Add more or less water depending on your desired consistency.

Nutrition

Sugar: 0.3gFiber: 7.7gCalories: 56kcalFat: 0.03gProtein: 5gCarbohydrates: 9.1g
Keyword keto flour, Keto Roti
Tried this recipe?Let us know how it was!

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