Baked Vegetables

Baked vegetable is a delicious meal with lots of veggies and cheese. I have added almond milk which can be substituted with whole milk or any other milk. This can be eaten plain or with breads, quinoa and chapatis.

Ingredients:

  • Almond Milk (2 cups)
  • Beans (chopped, fine, 1/4 cup)
  • Beetroot (cubes, 1/4 cup)
  • Cabbage (chopped, fine, 1/4 cup)
  • Capsicum (chopped, fine, 1/4 cup)
  • Carrot (chopped, cubes, 1/4 cup)
  • Cauliflower (chopped, medium, 1/4 cup)
  • Cottage Cheese (grated, 1/2 cup)
  • Coconut (grated, 1 cup)
  • Cilantro (1 cup)
  • Cheese (grated, 4 tbs)
  • Ginger (grated, 2 tsp)
  • Oil (4 tbs)
  • Peas (1/4 cup)
  • Red Chili Powder (2 tsp)
  • Spinach (chopped, 1 cup)
  • Spring Onion (chopped, fine, 1/4 cup)
  • Salt (to taste)


Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Category: Lunch \ Dinner

Serves: 2

Method:

  • Wash and cut all the veggies mentioned in the ingredients.
  • In a skillet add oil, spring onions, cabbage, beetroot, beans, capsicum, carrot, ginger, peas , salt and red chili powder.
  • Cook for 10 minutes or till the vegetables turn soft.
  • Add water if required while cooking.
  • When these vegetables are almost done add cottage cheese and spinach.
  • Grind coconut, cilantro and almond milk to a fine paste.
  • Add the ground paste to the veggies and mix well.
  • Transfer the cooked veggies to a greased tray.
  • Add the grated cheese.
  • Bake in a preheated oven for 20 minutes at 200 degree Celsius.

Step by Step pictures of the recipe:

Grind coconut, cilantro and almond milk to a fine paste.
Add oil, spring onion, carrot, beetroot, capsicum, beans, peas, cabbage, cauliflower, ginger, salt and red chili powder.
Add water and cook till veggies are soft.
Add spinach and cottage cheese.
Add the ground paste.
Cook for 5 minutes.
Add grated cheese and bake.

Notes:

  • If keto diet is not followed then whole milk can be substituted.
  • Plain flour can be substituted for coconut. In that case grind cilantro and add milk and plain flour to make a paste.

Low-Carb Cabbage Fritters

Crispy cabbage fritters are very easy and simple to make. I made my own almond flour because of lock down but, you can use the store-bought one. Even the coconut flour I used after extracting coconut milk dried and then roasted.

Ingredients:

  • Cabbage (chopped, fine, 1 cup)
  • Cilantro \ Parsley (chopped, 3 tbs)
  • Flax Seed Meal (1/4 cup)
  • Red Chili Powder (2 tsp)
  • Coconut Flour (1/4 cup)
  • Almond Flour (1/2 cup)
  • Salt (to taste)
  • Butter (3 tbs)
  • Oil (6 tsp)
Ingredients

Cooking time: 20 minutes

Category: Lunch \ Dinner \ Snack

Serves: 3

Yield: 18

Method:

  • In a wide bowl add shredded cabbage, almond flour, coconut flour and flax seed meal.
  • Add unsalted butter, chopped cilantro or parsley
  • Add kashmiri \ medium hot red chili powder and salt.
  • Add half a cup of water and mix everything well.
  • Cover and rest for 15-20 minutes.
  • Heat a shallow skillet to medium and add oil.
  • Drop a tablespoon of batter and flatten it using a spoon.
  • Flip the fritters when the crust is formed.
  • Cook until they turn crisp.

Step by step pictures of the recipe:

In a bowl add shredded cabbage, almond flour and coconut flour.
Add flax seed meal, chopped cilantro and butter.
Add red chili powder and salt.
Mix all the ingredients well.
Add half a cup of water and mix well.
Drop a tablespoon of batter and flatten it.

Notes:

  • I used cast iron skillet. Non-stick pan can be substituted for cast iron.
  • Green chilies can also be substituted for red chili powder.
  • Water should be added gradually.