NutriPoint Recipes - Tasty & Healthy!




Kcal: 35.25

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Neer Dosa

Neer Dosa is popular and delicate form of dosa originating from the Tulu Nadu region of coastal Karnataka, India.It is known for being incredibly thin, soft, delicate and lacy-almost like a soft cotton cloth or crepe.


Kcal: 77.95

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Nuts and Dates Energy Balls

Nuts and Dates Energy balls are a hugely popular, healthy and convenient snack or dessert. They are essentially a no-bake, dense, and naturally sweet mix of dried fruit, nuts and seed rolled into bite-sized portions.


Kcal: 82.48

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Oats Besan Cheela

Oats Besan Cheela is a modern, highly nutritious twist on the traditional Indian savory pancake. It is very healthier version of breakfast or light meal that is rich in fibre, protein and low-oil option.


Kcal: 402.82

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Paneer Wrap

Paneer Wrap is an incredibly popular vegetarian street food snack and light meal. It is essentially a handheld dish consisting of a savory, spiced paneer, and vegetable filling wrapped tightly in a flatbread.


Kcal: 164.96

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Pachi Pulusu

Pachi Pulusu is a highly traditional and cooling dish, particularly popular in Telangana states. It is dominantly tangy, and a noticeable spicy.


Kcal: 100.71

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Panjiri Ladoo

Panjiri Ladoo is a traditional, highly nutritious, and dense sweet from North India, especially popular in Punjabi. It is traditionally consumed during the cold winter months and by new mothers for postpartum recovery.


Kcal: 241.76

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Alfredo Pasta

Alfredo Pasta is a reowned pasta dish globally, known for its rich, velvety and intensely savory flavor. It is simple, authentic Roman original, and the creamy, modern American adaptation.


Kcal: 349.42

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Red Sauce Pasta

Red Sauce Pasta is reowned for its simple, rustic and rich flavors. It involves coating any one of hundreds of pasta shapes with a savory, cooked tomato sauce, often enhanced by herbs, aromatics and cheese.


Kcal: 241.76

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White Sauce Pasta

White Sauce Pasta is a very popular, rich and creamy pasta dish, particularly well-known outside of Italy.The concept of flour-thickened white sauce has its origins in French cuisine, where it is known as Bechamel.