Note: You may not add water if you want to eat it as dry. Also squeeze water out of chunks before adding them to the tadka.
Take measured quantity of oats in a mixer, add salt, coriander leaves, green chillies, little water and recommended number of either whole eggs or egg whites. Grind it to make a fine dosa batter consistency mixture. Heat a non stick tawa and make it like dosas. Eat it with green chutney without oil.
Take measured quantity of oats in a saucepan. Add salt, black pepper, some chopped green vegetables and water. Boil the mixture till the vegetables are done and its in a porridge consistency. Eat as it is. Or Optional: If you want you can give a tadka of mustard seeds and curry leaves on top of that using not more than ¼ teaspoon of oil(use measuring spoons available in the market)
100gms of boiled and shredded chicken breast. Saute’ ½ finely chopped medium sized onion , and ½ capsicum cut thin lengthwise with little salt, pepper and very little oil. Once the vegetables are soft add the shredded boiled chicken. Mix it for some more time till it binds well. Place the same mixture in between the bread slices and lightly toast it on a non stick tava to make a sandwich.
Combine first 6 ingredients together in slow cooker and stir. Drizzle beets with oil and season with salt and pepper. Wrap beets tightly in foil or parchment paper and place on top of lentil mixture in slow cooker. Cover and cook on low for 5 to 5½ hours, until lentils are tender and beets can be easily pierced with a knife.
Meanwhile, set aside 1 tsp lemon juice for lentils. In a small saucepan set over high heat, bring remaining lemon juice and zest, orange juice and zest, and honey to a boil. Reduce heat to medium and simmer until juice has thickened and is reduced to about 2 tbsp.
Remove beets from wrapping and let rest until cool enough to handle. Peel beets by slipping off and discarding skins, slice beets into wedges and keep warm. Place 1 sheet parchment over lentil mixture in slow cooker. Season salmon with salt and pepper, brush tops with citrus glaze and arrange salmon on parchment, skin side down. Place lid on slow cooker and continue to cook on low for 25 minutes or until salmon is opaque in center. Remove salmon by lifting parchment. Remove bay leaf, stir reserved 1 tsp lemon juice and parsley into lentil mixture and season with salt and pepper. To serve, place a mound of lentils and beets in center of plate with 1 salmon fillet over top.