Vegetarian Day 5

Day 5

Friday

Welcome to day 5 of your keto diet plan

Breakfast
Lunch
Snacks
Dinner

Cheese Paratha

Ingredients
  

  • 33 grams Keto Flour
  • 1 gram Salt
  • 1 gram Ghee
  • Water As Required For Kneading
  • 30 grams Cheese
  • 13 gram Finely Chopped Onions
  • 1 pcsGreen Chilli
  • 1 gram Tsp Black Pepper
  • Ghee Or Oil As Required For Roasting The Parathas

Instructions
 

Kneading dough

  • In a large mixing bowl or plate/tray take 1 cup flour, 1 tsp salt, 1 tsp oil or ghee. Add some water.
  • Mix everything and begin to knead into a smooth and soft dough. Add more water if required while kneading.
  • Cover and keep the dough aside for 20 to 30 minutes.

Making cheese paratha stuffing

  • In a bowl or plate, take all the stuffing ingredients.
  • Mix everything very well.
  • No need to add salt as cheese already has a lot of salt. Keep aside.

Assembling and stuffing cheese paratha

  • Pinch two small balls from the dough. Roll them between your palms.
  • Flatten them and dust with Keto flour.
  • With a rolling pin, roll them into about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.
  • On one of the rolled dough circle, place the cheese stuffing in the center and keep about 1 inch empty space from the sides.
  • Gently place the second circle on top and press and seal the edges with your fingertips.
  • Dust some flour on the stuffed paratha.
  • Begin to roll the paratha. Dust some more flour if required.
  • Roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

Making cheese paratha

  • On a hot tava (skillet or griddle) place the rolled paratha.
  • The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
  • When the base is partly cooked, flip the paratha. Spread some ghee on the partly cooked part.
  • Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
  • Spread some ghee on this side too.
  • Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the paratha.
  • Press the paratha edges with a spatula or spoon, so that they are fried well.
  • Once the paratha has cooked well. Remove them from the tava and serve them hot. Make all parathas this way.
  • Serve these cheese paratha hot with yogurt or mango pickle
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!


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.


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!

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!


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!

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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