You’re stressing out over what you’re going to eat for your 4 p.m. “pick-me-up” evening snack at work? Rather than depending on canteen fare, consider these two healthy and simple-to-prepare small meals instead.
Chicken salad has a high protein content and is low in salt. A cup of diced, roasted chicken meat contains approximately 231 calories, of which 45 calories are derived from fat. Vitamin C, vitamin B6, folate, manganese, and potassium are all present in the chopped celery and onions, which also give nutritional fiber and a balanced blend of vitamins and minerals. By using curd for mayonnaise, you can reduce the number of calories and fat in your meal.
- 50 grams of cooked chicken, chopped
- 1 medium red onion, finely chopped
- 1-2 tbsp celery finely minced
- 1 big hardboiled egg, chopped
- 1/3 cup curd made with low-fat milk
- 1/4 tsp of salt, or to your preference
- 1/8 tsp of ground black pepper
Toss the chicken, onion, celery, and egg together in a large mixing bowl until well combined. Combine the relish, low-fat curd, salt, and pepper in a large mixing bowl. If desired, increase the amount of curd used.
Because semolina (sooji) vermicelli is made from durum wheat, it digests more slowly than other types of pasta. It makes you feel fuller for a longer period of time and helps you avoid overeating. It is a good source of two essential vitamins: vitamin E and the B group, both of which help to strengthen the immune system. When it comes to supplying energy for those who lead an active lifestyle, semolina (360 calories per 100 gm) is a convenient and wholesome source of energy.
When you add chopped vegetables, it transforms into a nutritious and delicious meal in a bowl.
- Vermicelli 1 cup
- 2½ tbsps of oil
- ½ tsp of mustard seeds
- 1 tbsp chana
- Raw peanuts in 2 tbsp.
- 1 tsp urad dal
- 1 tsp of coarsely ground cashews
- A sliver of hing
- The Haldi is 1/4 tsp
- Curly-Leafed Parsley
- 1 medium-sized onion coarsely chopped
- Finely chopped green chilies to taste.
- The grated ginger is 1 tsp.
- ½ cup carrots and peas
- Salt to taste
- 1 ½ cup water
- Coriander leaves for a garnish
- In a medium-sized pan, heat 1 teaspoon of oil over medium heat. Once the oil is hot, add the vermicelli and toast it until it is light golden in color. Continue to stir constantly. (If you can get pre-roasted Vermicelli in your local Indian market, use it to save time on the cooking process.)
- Remove it from the pan once it has finished cooking to bring the cooking process to a close. Make a mental note to put it aside.
- In the same pan, heat the remaining oil over medium heat until shimmering. Allow it to pop after you’ve added the rai.
- Cook for 30 seconds after adding the chana dal and peanuts.
- Cook until the urad dal and cashews have turned a light golden color, about 5 minutes.
- Combine the Haldi and the hing. Make a thorough mix. Allow the curry leaves to heat for 10-15 seconds once they have been added.
- Toss in the onions, carrots, and peas, as well as the green chilies and ginger. Continue to cook until the onions are transparent.
- Toss in some salt and water. Allow the water to come to a boil while the pan remains covered. Once the water is boiling, remove the lid and add the roasted sea. Give it a thorough mixing before lowering the heat and covering it for 6 minutes. Every few minutes, give it a good stir.
Put it in a closed container for another 5 minutes after you’ve finished cooking it for 6 minutes. Serve immediately after opening with a little fluff. Garnish with coriander leaves.
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