High-Fiber Diet Recipe – 6 Traditional Vegetable Recipes To Add More Fibre To A High-Fiber Diet

High-Fiber Diet Recipe

High-Fiber Diet Recipe – We provide you meals that are vegetarian and packed with fibre and other beneficial elements. Try the recipes out to prepare a nutritious supper for yourself.

High-Fiber Diet Recipe – 6 Fibre-Rich Veg Recipes For You:

1. Palak Dal Khichdi Recipe :

At Khichdi, everyone is comfortable. This one-pot recipe, which consists of dal, rice, and a few spices, can be made quickly and with little effort. We provide a meal that uses the fiber-rich palak (spinach) to add some extra benefits to the standard recipe.

Ingredients of Palak Dal Khichdi

  • 1 Cup spinach, chopped
  • 1 onion, chopped
  • 2 tomato, chopped
  • 1 1/2 cup rice
  • 1 cup dal
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • Salt (as per taste)
  • red chilli powder (as per taste)
  • 5-6 Curry leaves
  • 1 tsp ghee
  • Green chilli
  • 1 tsp ginger garlic paste
  • 1 glass water

HOW TO MAKE IT

1.Wash the dal two to three times in water and soak the rice in water for 15 minutes.

2. Put some oil in a pressure cooker. When the oil is hot, add the curry leaves, mustard seeds, cumin, and newly made ginger-garlic paste, and sauté everything well.

3.Add onion and tomatoes, which have been finely diced. Add green pepper to taste and simmer. It has to be well-sauteed after being added with the turmeric, coriander, and chilli powders. According on your taste, add salt.

4. Add a glass of water along with the rice and dal. Add fresh spinach that has been chopped, simmer for another two minutes, then seal the pressure cooker. Give it 10 to 12 minutes to cook.

5. Remove the Palak Khichdi from the pressure cooker after two whistles, then top it with heated ghee.

2. Khatta Meetha Kaddu Recipe :

Kaddu, or pumpkin, is a rich source of nutritional fibre, although its popularity varies across the country. While some people appreciate the vegetable’s sweetness, others steer clear of it because of its mushy texture. Yet there is one kaddu recipe—known as khatta meetha kaddu—that may make anyone fall in love with the vegetable right away. Believe us, it gives our palette a blast of flavours.

Ingredients of Khatta Meetha Kaddu

  • 750 gm pumpkin (kaddu/sitaphal)
  • 1/2 cup oil
  • 1/8 tsp asafoetida (heeng)
  • 1 tsp fenugreek seeds (methi dana) – roasted and pounded coarsely
  • 1 tsp fennel seeds (saunf) – roasted and pounded coarsely
  • 1 tsp cumin seeds (jeera) – roasted and pounded coarsely
  • 1 Tbsp thinly shredded ginger
  • 3-4 whole red chillies
  • Salt – to taste
  • 1/2 tsp turmeric (haldi)
  • 1 tsp red chilli powder
  • 1 Tbsp coriander (dhania) powder
  • 1 tsp garam masala
  • 1 Tbsp sugar
  • Tamarind pulp made from 20 gm tamarind
  • 1 Tbsp chopped coriander (dhania) leaves to garnish

HOW TO MAKE IT

1. If using a red pumpkin, peel it first. Cut it into 2-3 cm cubes after removing the seeds and fibres in the centre.

2. Add the asafoetida, cumin, fennel, and fenugreek seeds to the hot oil in a kadahi. Add the ginger and the entire red chilies when they start to splatter.

3. Add the pumpkin after mildly colouring the sauce.

4. Stir-fry until glossy over high heat.

5. Add sugar, salt, turmeric, garam masala, coriander powder, and red chilli flakes. Mix thoroughly.

6.Decrease heat, cover, and simmer until well done. three to four times.

7.Add the tamarind, simmer for 2 to 3 minutes, then garnish with chopped coriander leaves before serving.

3. Methi Palak Recipe :

The world is aware of the benefits of leafy greens. They include practically all of the vital nutrients that our bodies require on a daily basis. As a result, we discovered a dish that has the goodness of both methi and palak to make your dinner incredibly nutritious.

Ingredients of Methi Palak

  • 1 Cup Fenugreek leaves
  • 2 cups Spinach, chopped
  • 1 tbsp Mustard oil
  • 1/2 tsp Cumin seeds
  • 2 tsp Cumin powder
  • 1/4 tsp Green chilli, chopped
  • 1 tsp Garlic, chopped
  • 2 tsp Desi ghee
  • 2 Papad, roasted
  • to taste Salt

HOW TO MAKE IT

1. Separately blanch the fenugreek leaves and the spinach in boiling water.

2. Drain, then let to cool.

3. After cooling, individually grind to a fine paste.

4.Add the cumin seeds, minced garlic, and green chilli to a nonstick skillet with hot oil and cook for a few minutes.

5.Stir-fry the spinach-fenugreek paste for one minute.

6. Stir in the salt and cumin powder.

7.At this point, add desi ghee and maintain a moderate flame.

8.Served with Roti and garnished with roasted papad.

4. Dahi Bhindi Recipe :

Bhindi is another vegetable high in fibre (or okra). We discovered a great dahi bhindi recipe to make the nutritious vegetable more appealing to you. Fried bhindi are drenched in a hot, spicy sauce made of yoghurt in this quick and simple curry. You gotta attempt it.

Ingredients of Dahi Aur Bhindi

  • 2 Tbsp Oil
  • 1 cup Bhindi
  • 1 Onion, chopped
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 cup Curd
  • 2 tbsp Ghee
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 10-12 Curry Leaves
  • 2 Green Chillies

HOW TO MAKE IT

1. Pour a cup’s worth of bhindi into a heated pan along with some cooking oil.

2. Following the bhindi, add the onion to the heated oil and cook it till it turns golden brown.

3. At this point, add the bhindi to the pan along with the salt, turmeric, red chilli, coriander, and cumin powders.

4.Before adding curd, thoroughly combine all the ingredients. the curd thoroughly.

Prepare Tadka:

1.Add some ghee to the pan along with the curry leaves, mustard seeds, and urad dal.

2. Thoroughly saute the ingredients.

3.Add the tadka to the curry and thoroughly combine.

4. Serve warm.

5. Aloo Gobi Recipe :

Sometimes all we want is a straightforward dinner to relax with. Aloo gobi is the ideal dish for those occasions. Both aloo and gobi are high in fibre, and when combined, they provide the most comforting curry to serve with roti or paratha.

Ingredients of Gobhi Aloo

  • 500 Gram Cauliflower (cut into small pieces)
  • 250 gram Potatoes (cut lengthwise)
  • 1/4 cup Clarified butter
  • 1 tsp Cumin seeds
  • 1 tbsp Ginger, sliced
  • 1/4 cup Yogurt
  • 2-3 Green chillies (slit)
  • 1/2 tsp Chilli powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Garam masala
  • 1 tbsp Coriander powder
  • to taste Salt
  • 1 tbsp Coriander leaves, chopped

HOW TO MAKE IT

1. Boil the potatoes, then reserve.

2. Add the cumin seeds to the clarified butter as it is heating in a heavy-bottomed pan.

3. Add the ginger when they begin to sputter. Yogurt should be added when the ginger starts to turn brown, one tablespoon at a time, while constantly swirling until the fat separates between each addition.

4.Add the cauliflower, potatoes and green chillies

5.For 2-3 minutes on high, stir-fry the veggies to coat them in the clarified butter.

6. Next, add the salt, coriander powder, garam masala, turmeric, and chilli powder. Continue stirring until everything is fully combined.

7.Lower the heat, cover the pan and let the vegetables cook till tender, stirring 2-3 times.

8. Serve hot with chopped coriander leaves as a garnish.

6. Matar Paneer Recipe :

It is impossible to talk about Indian vegetarian meals without bringing up matar paneer. Matar paneer, one of the most well-liked recipes ever, is a filling lunch or supper option.

Ingredients of Matar Paneer Masala

  • For Boling Peas:
  • 2 cups Water
  • 1 cup Peas
  • For Boiling Onions:
  • 2 cups Water
  • 2 nos Onions
  • For Frying Paneer Cubes:
  • 2 cups Oil
  • 12-13 Paneer Cubes
  • For Gravy:
  • 1 tbsp Oil
  • 2 nos Bay Leaves
  • 1 tsp Cumin Seeds
  • 1 tsp Ginger- Garlic Paste.
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilli Powder
  • 1 Green Chilli , chopped
  • 1/2 cup Tomato , pureed
  • 1 tsp Coriander Leaves
  • 1/2 cup Water
  • 1 tsp Garam Masala

HOW TO MAKE IT

For Boiling Peas:

1. To soften peas, place them in a dish of boiling water.

2. Ensure that the peas slightly swell after boiling. After making sure they haven’t cooked, extinguish the flame.

For Boiling Onions:

1. For better grinding, boil long, chopped onions in water.

2. After being cooked, onions turn white and somewhat enlarge.

3.After allowing it to cool for a while, extinguish the flame and crush it into a fine paste.

For Frying Paneer Cubes:

1.Deep fried the paneer cubes in hot oil until they are golden brown. On a strong heat, fry but don’t burn.

Prepare the Gravy:

1.Add bay leaves and cumin seeds to a tablespoon of oil that has been heated in a heavy-bottomed pan.

2. Add the ginger, garlic, and onion paste when they start to crackle. Well combine, then heat for a minute.

3. Now include the seasonings, including salt, turmeric, coriander, and red chilli powder. Add the green chilli, diced, and thoroughly stir to properly blend the masalas.

4.Continue cooking until spice oil begins to separate and emits scent.

5.Now add the tomato puree and stir everything up thoroughly over a medium heat.

6. Add coriander leaves and stir once it begins to release oil.

7.Next, include water and garam masala. Cook, stirring occasionally, until the water has evaporated.

8. Now add fried paneer and peas to it. Stir gently, then thoroughly cover with gravy.

9.After the meal has finished cooking, place it in a serving bowl and top with fresh coriander leaves. Serve warm.

Try these recipes to add some nutrition and wellness to your daily meals.

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