150 gm besan (chickpea flour) Red chili powder, to taste Salt, to taste Pinch of hing (asafoetida) 1 tsp cumin seeds Water, as needed to make a smooth batter
For Tofu/ Paneer Filling
100 gm tofu, crumbled Red chili powder, to taste Salt, to taste 1-2 green Chilies, finely chopped A handful of chopped coriander
For Serving
Green Chutney or green chilli sauce
Method
Prepare Cheela Batter In a mixing bowl, combine 150 gm of besan, red chili powder, salt, a pinch of hing, and cumin seeds. Gradually add water and whisk until the batter is smooth and free of lumps. The consistency should be similar to pancake batter.
Make Tofu Filling In another bowl, mix crumbled tofu with red chili powder, chopped green chilies, coriander, and salt. Combine well.
Cook Cheela Heat a dosa pan(try to use Iron pan) over medium heat. Pour a ladleful of the besan batter and spread it evenly to form a thin cheela. Cook until the edges start lifting from the pan and the bottom is golden brown, then flip and cook the other side.
Add Filling Once the second side is cooked, spread a portion of the tofu filling over half of the cheela. Fold the other half over to cover the filling, pressing gently.
Serve Remove from the pan and serve hot with green chutney or chili sauce.
Enjoy this protein-rich paneer (tofu) besan cheela as a nutritious breakfast or a light meal, perfect for fueling your day with delicious and wholesome ingredients.
Protein Rich Vegetable Pancake
Ingredients
1 cup chopped cabbage 1 cup grated carrot 1/2 cup finely chopped onion 1/2 cup chopped bell peppers 1/2 cup Origin Nutrition’s unflavoured plant-based protein 1/2 cup whole wheat flour Salt and red chilli powder to taste Olive oil for frying
Method
In a large bowl, combine all the veggies. Add salt and set it aside for 15-20mins
remove excess water and add Origin Nutrition’s unflavored plant-based protein
Add whole wheat and red chilli powder and mix it really well
Keep it aside for another 10mins. Moisture in vegetables will help in binding the mixture
Heat olive oil in a skillet over medium heat
Scoop spoonful of the vegetable mixture onto the skillet, flattening them slightly with the back of the spoon
Cook for 3-4 minutes on each side, or until golden brown and cooked through
Serve hot with your favorite dipping sauce or enjoy as is!
Healthy Homemade Cereals
Ingredients
1 cup Pramadham Foods Gluten Free Flour 1 scoop Origin Nutrition Daily Vegan Protein (Chocolate) 4 tablespoons brown sugar 4 tablespoon almond butter 2 tablespoon cocoa powder 1/2 teaspoon baking soda 8 tablespoons coconut milk
Method
Preheat the oven to 175 C. Line a baking tray with a silicone sheet. In a bowl, add in the gluten free flour, vegan protein, brown sugar, almond butter, cocoa powder, baking soda and coconut milk. Combine everything together to form a dough. Roll out into small balls and line them on the silicon sheet. Place in the oven and bake for at least 20 minutes.
Breakfast Peanut Butter Toasties
Ingredients
4 toasts
1/4 scoop Origin Nutrition Daily Vegan Protein (Vanilla)
5 tablespoons peanut butter (unsweetened)
1/2 banana
1 teaspoon maple syrup
Oil to drizzle
Method
Place a pan over medium heat.
Mix the peanut butter with Origin Nutrition’s protein powder in a bowl.
Spread 4 slices of bread generously with peanut butter.
Place sliced bananas on the peanut butter of 2 slices of toast.
Sandwich the other 2 slices of bread on top of these.
Drizzle a bit of oil onto the pan and place the sandwiches on the pan. Spoon over with maple syrup.
Turn the sandwiches to the other side and cook until golden brown.
Remove, slice in triangles and serve warm.
High Protein Millet Pongal
Prep Time – 12 minutes | Servings – 6
Calories – 450 kcal
Protein – 8.9 g
Ingredients
Origin Nutrition Unflavoured Protein – 1 scoop
1/2 cup Foxtail Millet
1/2 cup Yellow Moong Dal (Split)
2 Green Chillies
1 teaspoon Cumin seeds (Jeera)
2 teaspoon Whole Black Peppercorns
1 sprig Curry leaves
8 Cashew nuts
1/4 teaspoon Asafoetida (hing)
1 teaspoon Ginger , chopped
2 tablespoon Ghee
1 tablespoon Oil
Salt – to taste
3 cups water
Method
Saute washed dal in 1 teaspoon of ghee until it’s light brown and aromatic. Add millets and sauté for 1-2 minutes.
Mix in 4 cups of water, close the lid, and cook for 4-5 whistles. After releasing pressure, open the lid and mix well.
In a separate pan, heat the remaining ghee, add jeera, black pepper, green chilies, ginger, curry leaves, cashew nuts, and asafoetida. Saute until cashews are golden.
Combine the tempered mixture with the Pongal, bring to a boil, and adjust consistency if needed.
Your Millet Pongal is ready!
High Protein No Rice Dosa
Ingredients
– 1 cup black over night soaked chickpea (kala chana) – 1/4 cup semolina (sooji) – 1/4 cup yogurt – 1/2 teaspoon cumin seeds – 1/2 teaspoon ginger – 1 green chili, (adjust to your spice preference) – 1 scoop of Origin Nutrition’s Unflavoured Vegan Protein – Salt to taste – Water, as needed – Cooking oil for greasing the pan
Method
Blend all the ingredients together, and add water, to maintain a smooth consistency. Heat the tava, pour the batter, and watch the edges turn golden. Flip, crisp, and unveil your delicious dosa masterpiece!
Supergreens Dosa
Ingredients
Origin Nutrition’s Supergreens – 1 scoop
Regular Dosa Batter
Method
Mix 1 scoop of Origin Nutrition’s Supergreens into the Dosa Batter
Mix it well!
That’s it!
Now make your Everyday Dosa, a lot more healthier!
Pistachio Overnight Oats
No. of Servings : 4
Calories : 297 kcal
Ingredients
100g oats 2 tbsp chia seeds 4 tbsp maple syrup 4 tsp pistachio nut butter 275 ml almond milk 1/2 tsp matcha 1 scoop Origin Nutrition’s Daily Vegan Protein (Vanilla) 25g vegan white chocolate 2 tbsp chopped pistachios
Method
1. Alright, let’s get this deliciousness rolling! Grab four cups or glasses – we’re about to whip up something dreamy. 2. Start by tossing in the oats, chia seeds, Vanilla flavour of Daily Vegan Protein, the maple syrup, 2 teaspoons of creamy pistachio nut butter and almond milk in a bowl. Oh, and don’t forget that vibrant matcha, and give it all a good stir! 3. Once everything is mixed properly divide it into four separate glasses. 4. Add 1 teaspoon of pistachio butter to the top of each glass. 5. Now, for the grand finale: melt some white chocolate – and let it form a chocolate shell on top. Think of it as the cherry on top, but way more delicious. Sprinkle on those chopped pistachios to add a bit of crunch and flair. 6. Leave to chill for at least 3 hours, or overnight. Trust me; the flavours will thank you for it. 7. When it’s ready grab a spoon and dig in! Here’s to enjoying every delightful bite of this creamy, crunchy, and utterly dreamy treat! Cheers!
Protein Dosa
No. of Servings : 16-20 Dosas
Calories : 123 Kcal
Protein : 9 g
Ingredients
– 1 cup black over night soaked chickpea (kala chana) – 1/4 cup semolina (sooji) – 1/4 cup yogurt – 1/2 teaspoon cumin seeds – 1/2 teaspoon ginger – 1 green chili, (adjust to your spice preference) – 1 scoop of Origin Nutrition’s Unflavoured Vegan Protein – Salt to taste – Water, as needed – Cooking oil for greasing the pan
Method
Blend all the ingredients together, and add water, to maintain a smooth consistency. Heat the tava, pour the batter, and watch the edges turn golden. Flip, crisp, and unveil your delicious dosa masterpiece!
Heat the olive oil in a saucepan. Add in the garlic and onion. Saute till translucent. Add in the cooked white beans and cook for a minute.
In a bowl, place half of the tomato puree and mix in one scoop of the unflavoured Origin Nutrition protein powder till it is well incorporated. Now add in this tomato puree along with the rest of the tomato puree, worcestershire sauce, tabasco and nutritional yeast into the pan. Simmer for 10 minutes and season with salt and sugar. Serve hot smothered on toasted bread.
Strawberry Breakfast Pot
Servings: 4 pots Calories: 220 kcal
Ingredients
400g strawberries 2 tablespoons maple syrup Juice of 1/2 lemon 40g oats 400g low fat yoghurt 1 scoop Origin Nutrition Vegan Protein (Vanilla)
Method
In a saucepan, heat up the strawberries with one tablespoon of maple syrup until it forms a syrupy jammy texture. Remove from heat and mix in the line juice once it cools down. In another pan, toast the oats and add in the maple syrup. Keep aside.
In a bowl, mix together the yoghurt and protein powder. In 4 small glasses, layer the strawberry mixture and yoghurt alternatively till the top of the glass. Top with the toasted oats and serve.
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How much protein do I need?
Protein is an important part of every cell in our body. You need
protein in your diet to help build and repair tissues.
