WINTER RECIPES MALAIDAAR METHI MATTAR

WINTER RECIPES – MALAIDAAR METHI MATTAR
WINTER RECIPES – MALAIDAAR METHI MATTAR

Dietitian Sheela Seharawat

In the world of health and nutrition dietician Sheela Seharawat is a well known name. Along with her master’s degree in food & nutrition she also holds benevolence and dedication in her character. She has been practicing since 2006 and a registered dietician under IDA. She is among the founding members of the Diet Clinic which has presently 35 branches working successfully all over the country. Prior to her individual practice, she remained associated as a dietician with Indian Army hospital for a Short time. While she was an intern during her master’s degree she dealt many clients gratuitously.

She has conducted many research works before and during her practice as dietician and has a keen interest in exploring new breakthroughs.  She always keeps herself updated with latest happenings and developments in the field of food and nutrition and is an active participant in various health related seminars, webinars, workshops, health camps and related social functions. She is a motivational speaker and due to her humble inspiration many people have lost their unwanted kilos and living a healthy and motivated life. She has been evolved as an expert dietician in past whole decade of working of Diet Clinic.

With the help of trained staff of dieticians, she is efficiently managing the 35 branches of Diet Clinic. Our procedure to recruit a dietician is strict and tough so that we can provide best in class service and care to our clients.  Our sound base of clientage and their superb success stories testifies the fact that Sheela Sehrawat has left no stone unturned to make this organization a huge success. She is famous for her special diet plans which are customized for better performance.

Her revered motto is “LET YOUR DIET WORK FOR YOU.” 

Ingredients:-

Cream or malai – ½ Cup

Methi leaves chopped – 1 Bunch

Boiled green peas – 1 Cup

Ghee or butter – 3 Tsp

Cumin seeds – ½ Tsp

Asafoetida – a pinch

Salt – to taste

 

Powder together:-

Cardamom – 1 No.

Cinnamon stick – ½ inch

Cloves – 2 -3

 

Paste together:-

Onion – 1

Khus khus (poppy seeds0 – 1 Tsp

Sugar – 1 Tsp

Cashew nuts – 1 ½ Tsp

Curd – 1 Tsp

Green Chili – 2-3

Ginger – ½ Pcs

 

Cooking method:-

  • Immerse methi in salted hot water for 5 minutes, wash under running water and remove the excess water and set aside.
  • Beat the malai or cream in a bowl until smooth and set aside.
  • Heat the ghee in a kadai and add the asafoetida and cumin seeds to it.
  • Add the paste to it and mix properly, frying it for 2 -3 minutes.
  • Add the powdered spice and salt to the mixture in the pan.
  • Add the peas, methi leaves, malai and all the other ingredients and cook it till the gravy thickens.
  • In case the gravy thickens too much, a small amount of milk could be added to set the gravy.
  • Serve hot and enjoy.
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