15 Minutes Instant Breakfast Recipe For Weight Loss - No Wheat, No Rice, No Maida - Millet Recipes
instant ragi chilla recipe for weight loss, aloo chilla for breakfast, gluten free and vegan breakfast recipes by skinny recipes, healthy millet recipes for weight loss #vegan
Ingredients: 3 medium raw potatoes, 1 onion, 1 carrot, 1 green chilies, coriander leaves, 2 tsp sesame seeds, pink salt, 1/4 tsp turmeric powder, 1/3 tsp black pepper, 1/4 tsp jeera, 2 tbsp besan, 3 tbsp sprouted ragi flour, 1/4 cup water or as needed, wood pressed oil as needed.
Tip: Besan is optional, but it will give some extra protein and fibre or you can reduce to 1 tbsp. Use wood pressed/cold pressed oils of your choice.
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Things I Love To Use:
Sprouted Ragi Flour:
Turmeric powder:
Wood Pressed Groundnut Oil:
Desi Ghee:
Virgin Coconut Oil:
My Cast Iron tawa:
Apple Cider Vinegar:
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Moringa Powder:
Ragi Flour:
Jowar Flour:
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My Stone Grinder:
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The Blender I Use:
Chia Seeds:
My OTG Oven:
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Hi! I am Nisa Homey and I live in Kerala. Welcome to Skinny Recipes - YouTube's first Indian Healthy Cooking Channel. With over 25 years of experience in Indian cooking and baking, I started Skinny Recipes in March 2016 where I share healthy and nutrient dense recipes for weight loss and weight management with easily available ingredients. With my healthy recipes you can cook better & more often at home.
I do not use refined products in my recipes. Whether you are a beginner in cooking or an experienced cook or looking for healthy recipes; Skinny Recipes will help in cooking food in the traditional and healthy way. The recipes are healthy, easy to make, nutrient dense, and made with locally available ingredients. Join me and change your lifestyle with my recipes & tips.
New videos every Tuesday, Thursday, & Saturday
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DISCLAIMER: This is not a sponsored video and this product was bought with my own money.
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Copyright (c): nisahomey.com, this recipe is developed and first published by Nisa Homey
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Nisa
DISCLAIMER:
Do not have this drink if you are allergic to any of the ingredients or have any kidney disease or on a blood thinning medication.
Pregnant and lactating women should consult their health practitioner before trying out natural home remedies or any remedies in this channel.
Those with celiac disease should avoid gluten (wheat, barley, oats, rye etc along with processed foods like cakes, biscuits, cookies etc made with the mentioned grains).
This video is only intended for an informational purpose.Readers are subjected to use this information on their own risk.This channel doesn’t take any responsibility for any harm, side-effects, illness or any health or skin care problems caused due to the use of our content or anything related to this..
The content is offered on an informational basis only, and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified health provider before making any adjustment to a medication or treatment you are currently using, and/or starting any new medication or treatment. All recommendations are “generally informational” and not specifically applicable to any individual’s medical problems, concerns and/or needs.
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©Nisa Homey ALL RIGHTS RESERVED
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The Best Braised Pork Belly Noodle Soup Recipe (Hakka Style)
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Braised Pork Belly Noodle Soup (扣肉粉) is a dish that I had at least a thousand times and the dish that I miss the most ever since I live abroad. The reason it took me this long to share this recipe is that it is not well known. I was worried that the youtube algorithm won’t promote it as much, but you know what? It is so delicious that it deserves attention.
INGREDIENTS
To blanch the pork belly
2 lbs (900 grams) of pork belly
4 slices of ginger
3 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of Sichuan peppercorns (Amazon Link -
2.5 liters (10 cups) of water
2 tsp of dark soy sauce to color the pork (Amazon Link -
For the spice bag
4 slices of dried sand gingers (Amazon Link -
2 cloves (Amazon Link -
A small cinnamon stick (Amazon Link -
1/2 of a black cardamom (Amazon Link -
1 star anise (Amazon Link -
3 bay leaf (Amazon Link -
3 pieces of dried chili (Amazon Link -
2 tsp of Sichuan peppercorns (Amazon Link -
1/4 tsp of fennel seeds (Amazon Link -
5 slices of ginger
2 scallions
4 cloves of garlic
The seasonings for the braising
1/2 cup of soy sauce (Amazon Link -
1/2 cup of Chinese cooking wine (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1 tbsp of sugar
2 liters (8 cups) of water
2.5 tsp of salt or to taste
Others
14 oz 400 grams of thick rice noodles
1/3 cup of oil to fry the pork belly
Baby bok choy or other leafy vegetables
Pickled yard beans as a topping
Diced scallion as garnish
INSTRUCTIONS
Fill a pot with 2.5 liters of water. Add the pork belly, ginger slices, Chinese cooking wine, and Sichuan peppercorns. Bring it to a boil then switch to low heat and let it simmer for 15 minutes.
While waiting, you can put all the spices and aromatics in a spice bag. It is a bit difficult to collect all the spices so it is OK if you miss one or 2. It will not affect the taste that much.
Remove the pork from the pot. Quickly use a fork to poke as many holes on the skin as possible. Wipe all the moisture on the pork by using paper towels. Apply some dark soy sauce on the surface while the pork is still hot. The color doesn’t attach well when it is cold.
Dehydrate the pork skin by using a dehydrator or a fan for a few hours or until the skin feels like leather - very firm and a bit bouncy. If you don’t have a dehydrator or a fan, you can stick the pork belly into the fridge with the skin exposed for 24 hours.
Add 1/3 cup of oil to the wok and heat it to 380 F. Fry the pork until the skin is golden and crispy. Then turn to fry other sides. Be careful with the oil splattering. Suggest putting on the lid when deep frying. You can also do this in an air fryer (8-10 minutes at 400 F).
Let the pork cool then slice it into 2/3 of an inch thick slabs. Add all the pork belly into a clay pot (or any other heavy-duty stockpot) along with the spice bag and the seasonings (soy sauce, Chinese cooking wine, dark soy sauce, and sugar).
Pour in 2 liters of water then bring it to a boil. Add some salt to taste. Simmer on low heat for 1.5 - 2 hours.
Meanwhile, we can prepare the noodles. I am using thick rice noodles. Bring a pot of water to a boil. Turn off the heat. Soak the noodles for 20 minutes. If you soaked the noodles 20 minutes right before the pork is ready, you can transfer the noodles into the clay pot and continue to cook. But if you soaked them way too early and the pork still needs to simmer for a while, you have to transfer the noodles into the cold water so they are not overdone.
When the pork is done simmering, taste the broth again to adjust the flavor. It should be much saltier than your normal taste because we still go lots of noodles and vegetables.
Add the soaked rice noodles and bring them to a boil. Add baby bok choy and let it blanch for 20-30 seconds.
Serve with some spicy pickled long beans (酸豇豆).
Southern Creamed Corn - Old Fashioned Southern Cooking
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20 MOMENTS YOU WOULDN'T BELIEVE IF NOT FILMED
20 MOMENTS IF IT WERE NOT FILMED, NO ONE WOULD BELIEVE!
Check out these crazy moments if it were not filmed, no one would believe!
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