Nutritional Information (Per serving): Calories: 357 Fat: 28g Protein: 24g Carbs: 2g
Paneer is one of those ubiquitous Indian dishes that you will find on menus everywhere – from dhabas to restaurants of all kinds and one that can be replicated in our homes very easily. Luckily for us, it’s also one of those recipes that lends its beautifully to be ketofied.
Nutritional Information Per Serving Serving Size 2 Calories 362 Total Fat 28 g Total Carbohydrate 9 g Protein 15 g
If you love eggs but are tired of the same old boiled eggs and masala omelet, change things up with a Frittata. This is one dish that can easily be made for breakfast, lunch or dinner. The best part is you can add vegetables or other meats like ham, chicken and sausage to liven things up.
Nutritional Information Per Serving Serving Size - 2 Calories 410 Total Fat 33 g Total Carbohydrate 3 g Protein 23 g
If you are tired of chicken and paneer and love your fish, here is a simple yet tasty recipe that takes very little prep time and is ready in a jiffy. Use fish that is locally and easily available and you are good to go.
Mix all dry ingredients in a bowl. Add oil and then boiling water and stir thoroughly.
Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. The amount needed may vary depending on what brand of husk or coconut flour you use.
Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
Fry rounds in coconut oil over medium heat until the Naan turn a nice golden color.
Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.
Add contents into a high-powered blender, blending until well-combined. Top with cacao nibs and cinnamon.
Add all ingredients to a high-powered blender, blending until well combined.
Mix all ingredients together and form the batter Pour the batter in a lightly oiled, non stick, frying pan and spread Cook on a medium heat till the bottom starts to brown and the batter cooks all the way through, and the sides begin to lift a bit from the pan Fold over and serve with the coconut chutney
Note: Coconut oil can be replaced with ghee or butter in same quantity