Indian Weight Loss Recipes

Indian Tawa Veggie recipes

Indian Weight Loss Recipes As Well As Indian Seasonings: Background, Existing As Well As Advantages


Indian weight loss recipes as well as Indian seasoning for centuries the south Asian area has been rich. Abundant with it’s seasonings and food recipes. For years, the region lured various different crusaders to attack the area over centuries. Beginning from the 14th century, the moghuls ruled and also attacked, what is today the Indian subcontinent, for over three centuries. And then came the spectacular voyages of Christopher Columbus taking upon the arduous long voyage and Vasco De Gama of Portugal, all because of the attraction of abundant and large selection of spices in the sub-continent.

Substantial fortunes have actually been made as well as squandered, effective rulers attracted, conditions treated and also nations have been uncovered. Done in the name of flavors. Seasonings have actually constantly cast a spell on our creativities. Seasonings flatter our detects; our sight with their vibrant colors, our odor with their tempting fragrances and also our preference with their distinctive special tastes.

Today, India is among the largest exporting country of spices on the planet. Substantial range of seasonings grow as a result of natural conditions available in various parts of India. The major western, south-west, southern and south-east is exotic in climate condition, north-west, north are completely dry with less moisture as well as north-east and also eastern have pre-dominantly high-rainy periods.

Due to the wealth in availability of spices in India, Indian food is never dull. Flavors in Indian weight loss recipes food are not hefty and although Indian food is not dull, many Indian dishes are gently spiced to boost the taste of the major food preparation component. Curry powder resting on the grocers shelf may be like saw dust when one compares it to the great spices roasted, mixed and completely dry ground or wet ground in the conventional Indian customs.

Fresh ground flavors are the lineup in an Indian residence and will certainly be picked according to the nature of the dish, period, individual and household. A few of the typical Indian weight loss recipes seasonings readily available are red chilli pepper, turmeric extract, black pepper, nutmegs, cloves as well as a lot more.

Other then the usage of seasonings in culinary, they are likewise used as medication. Ancient Ayurvedic messages prescribe the herbs and spices for curative as well as restorative features. Ayurvedic scripts going back to 3000 years, listing the preventive and also curative properties of various seasonings. Taking a look at alleviative buildings of a few of the spices – Ginger avoids dyspepsia, garlic decreases cholesterol and also hypertension and fenugreek is an excellent resistance contractor and with pepper often act as antihistamines, turmeric extract is utilized for tummy ulcers and for glow of the skin.

Spices have actually been made use of to make the food last much longer in the days when refrigeration was lacking. And also today in some remote parts of India where electrical power is not available, flavors are utilized in food for preservation.

In India the western after supper mint is replaced by the aromatic spices such as fennel, cardamom or cloves. Effective mouth fresheners, they help digestion, stop heartburn and curb nausea or vomiting. Others such as asafoetida as well as ginger root, have actually been understood to counteract windiness as well as colic, and are included in lentils, a must with every Indian meal. Here are some of the best oil free Indian weight loss recipes to include in your new found healthy eating habits:

Rasiley Rajma Indian recipe

Prep Time: 60 Minutes

Nutritional facts: Boil kidney Beans 100 grams

  • Calories: 127
  • Water: 67  %
  • Protein: 8.7gms
  • Carbs: 22.8gms
  • Sugar: 0.3gms
  • Fiber: 6.4gms
  • Fat: 0.5gms

Ingredients

(Serving Size 3-4 People)

Kidney Beans (Rajma) 250gms

Tomatoes 5pcs (Chopped)

Onion 2pcs (Chopped)

 Tumeric 1/2tsp

Kasoori Methi 1/2tsp

Ginger & Garlic Paste 2tsp

Salt to Taste

Red Chilli powder 1/2tsp

Asafoetida 1/4tsp

Preparation:

  • Soak the required quantity of beans(rajma) in a cover pot overnight for minimum 8 hours. 
  • Transfer the soaked beans to the pressure cooker and add 2X the size of water
  • Add one tap of salt and allow to boil on a medium flame till 5 whistles.
  • Parallel  prepare ginger and garlic paste and chop the onions.
  • Place a separate pan on low flame, put chopped onions and ginger-garlic paste, stir it for 2 minutes.
  • Then add tomato puree to the same pan and cover with a lid and allow it to cook for 2 minutes.
  • Add spice as per ingredient, mix well for a minute
  • Now transfer the cooked beans from cooker to this pan. Mix well and put some water to get the desire consistency of the gravy.
  • Boil really well while keeping it covered, put off  flame when done
  • Garnish it with garam masala andkasoori methi. Cover lid for a few seconds.
  • Beans is ready to be served.
  • Serve with onion rings, lemon, curd, green chilly,green salad, suited for you liking.
Gwar Pharli indian Recipe

Prep time: 30 minutes

Nutritional Facts: Gwar PhaLi

  • Calories: 16
  • Total Carbs: 11gms
  • Protein: 04gms
  • Calcium: 130mg
  • Iron: 01mg
  • Vitamin : A, C,D,K       

       Ingredients

(Serving Size 3-4 People)

Gwar Phali (Cluster Beans) – 250gms

Potatoes – 2pcs. (Medium Size – Chopped to small pcs.)

Tomatoes – 4pcs. (Chopped)

Garlic – 8 – 10pcs. (Chopped to small pcs.)

Turmeric – 1/2 tsp

Salt To Taste

Red chilli powder – 1/2 tsp

Asafoetida – 1/4 tsp

Coriander powder – 1 tsp

Coriander leaves 

Preparation: 

  • Take the Gwar Phali and cut off both ends.
  • Chop into small pieces. Wash these properly with lots of water.
  • Put the Gwar Phali andun-chopped potatoes with 3 – 4 glasses of water.
  • Boil on high flame till  2 whistle sound.
  • Then takea separate pan and put  the chopped garlic in. Saute for a minute.
  • Open the cooker and transfer boiled Gwar to this pan, and let it cook on medium flame for 2 minutes.
  • Peel the boil potatoes and chop them.  Transfer these chopped potatoes to the pan of Gwar Phali and allow it to cook for 4 – 5 minutes.
  • Mix well. Now add the spices (Salt, red chilli, turmeric, coriander and asafoetida) .  Again, give it a good mix and allow for cooking. 
  • Cover the pan for 3 minutes to cook.
  • After cooking, open the lid and add chopped tomatoes and coriander leaf and continue cooking.
  • Again,  cover pan with lid and allow for 3 more minutes of cooking.
  • Mix well and Gwar is ready to be served.
  • Serve with lemon, green chilly, green salad, curd, raita,  etc for your personal liking

 

Indian Traditional veggie soup

Prep Time: 30 minutes  

Nutritional Facts For 100gms of Louki

  • Calories: 14
  • Protein: 60gms
  • Total Fat: 17mg   
  • Fiber: 0.6gms
  • Protassium: 150mg
  • Magnesium: 11mg    

              ingredients

(Serving Size: 3-4 People) 

Louki (Bottle-Guard)- 1 pc medium 

Tomatoes – 6 pcs (Chopped)

Onion – 2 pcs (Chopped) 

Garlic – 6-8 pcs (chopped to small pcs) 

Curry Patta- 10-12 pcs

Turmeric – 1/2 tsp

Salt To Taste

Red Chilli Powder – 1/2 tsp

Asafoetida – 1/4 tsp

 Coriander Powder –  tsp

Coriander Leaves 

Preparation: 

  • Peel off louki and cut off from both sides. Wash properly  . Chop it to small pieces.
  • Put chopped garlic in the pressure cooker and allow to saute for  minute on low flame.
  • Add chopped onion  to the cooker, stir it well and allow to saute for 1 more minute on low flame.
  • Now add chopped  ,Louki and Curry Patta, in  the cooker. add spices – Salt, Red chilli, Coriander Powder, Tumeric, Asafoetida, and mix all ingredients well.
  • Cover the cooker with lid and allow to cook for 4-5 minutes on medium flame
  • Now add chopped tomatoes and Coriander Leaves, cover with plate and keep cooking for 2 minutes on medium flame 
  • Put half glass of water to the cooker and cover cooker with lid.
  • Cook  on medium flame until 3 whistles.
  • Open the lid.Enjoy the Louki with steamed rice or roti.
  • Serve with lemon, Green Chilli, Green Salad, Curd, Raita, as per personal liking.
maxresdefault 3

Prep Time: 30 minutes

Nutritional Facts for 240 gms  of Aziz Aloo Baigan 

  • Calories: 195
  • Protein: 03g
  • Carbs:18 g
  • Fat: 14gms
  • Potassium: 390mg

Ingredients

(Serving Size: 3-4 People) 

Bringal – 1 pc medium size  

Potatoes – 2 pc medium size

Tomatoes – 4 pcs (Chopped)

Onion – 2 pcs (Chooped)

Ginger – Garlic Paste – 1 tsp 

Curry Patta – 10-12 pcs.

Turmeric – 1/2 tsp

Salt To Taste

Red chilli Powder – 1/2 tsp

Asafoetida – 1/4 tsp

Coriander Powder – 1 tsp

Garam Masala – 1 tsp

Coriander Leaves

Preparation:

  • Chop Brinjal, ;potatoes, onion, and tomatoes into small pieces.
  • take a pan and put chopped onions, saute for 1 minute on low flame.
  • Add Ginger – garlic paste  to the pan and stir well and allow to cook for 1 minute.
  • Add  chopped Brinjal and potatoe pieces to the pan and mix well.
  • Cover the lid and allow to cook for  2 minutes on low flame.
  • All all spices including curry patta.
  • Stir for a minte and continue to cook on low flame
  • Now add fine chopped tomatoes and cover it again Allow to cook for 7-8 minutes.
  • Open the lid and check if the vegetables are salt and completely cooked. If not, continue cooking for 2 minutes  
  • Now sprinkle some garam masala  and coriander leaves on the vegetables.
  • The meal is ready to be served.
  • Serve with lemon, green chilli, green salad curd, raita, as per personal liking. 

 

rangeela ragi chila recipe oil free recipe

Prep Time: 20 minutes

Nutrition Facts for one Ragi Chila 

  • Calories: 94
  • Protein: 1.7gms
  • Carbs: 14.1gms
  • Fiber: 2.4gms
  • Fat: 3.4gms 
  • Vitamins. Minerals 

Ingredients

(Serving Size 3-4 People) 

Sooja – 1 cup

Curd – 1 cup

Ragi Atta – 1/2 cup

Tomatoes – 1 pc. (Chopped)

Onion – 1 pc. (Chopped)

Ginger Paste – 1/2 tsp

Curry Patta 10 – 12 pcs.

Carrot – 1 (Chopped)Capsicum – 1 pc.

Red Chilli Powder – 1/2 tsp, Ajwan – 1/2 tsp, Salt  To Taste. 

Asafoetida – 1/4 tsp

Besan – 1 tsp

Coriander Leaves 

Green Chilli  – 1 

Preparation:  

  • Chop onion, tomatoe, carrot, capsicum to small pieces.
  • Take a bowl , add Sooja, Besan, Curd, Ragi  Atta – mix all these well and keep covered for 15 mintes.
  • fter 15 minutes add chooped vegetables and spices  to the mix.
  • Also add Coriander Leaves, Ajwan, Curry Leaves, Ginger Paste etc.
  • Mix well and make a thick batter.
  • If needed add a small quantity of water, for proper consistency.
  • Now mix properly with a spatula.
  • Heat a non-stick frying pan on medium flame.
  • Pour the required quantity of this batter in the frying pan with help of a spatula.
  • Allow to cook for 2 minutes on low flame
  • Flip it upside down and cook the other side as well.
  • Ragi Chila is ready to be served.
  • Serve with Curd, Mango Chatni, Tomato Sauce as per personal liking. 
  •  
Palak Kadi Kofta oil free recipe

Prep Time: 60 minutes 

Nutritional Facts for 1 serving of Palak Kadi Kofta 

  • Calories: 61
  • Protein: 3.1gms
  • Carbs: 9.9gms
  • Fiber: 2gms
  • Fat: 0.7gms
  • Vitamins, Minerals 

 Ingredients

(Serving Size 3-4 People)

  • Palak – 1 Bunch
  • Paneer – 1/2 cup
  • Ginger Garlic Paste – 1 tsp
  • Capsicun – 1 pc.
  • Tomatoes – 2 pcs
  • Curd – 1/4 cup
  • Red Chilly Powder – 1 tsp
  • Garam Masal – 1 tsp
  • Oats – 2 tsp
  • Salt

Preparation:

  • Wash the Palak in running water  properly.
  • Cut into pieces and put in a bowl.
  • Boil Palak pan and make its puree in a mixer-jar.
  • Take a separate pan and keep it on low flame. Put Ginger- garlic- Paste  in the pan, after a few seconds, add tomato puree, mix well, simmer it for 2 minutes.
  • Put Palak puree into this pan, Add salt, Red Chilly  and other spices.
  • Cover it and  allow to cook for 3-4 minutes. Then add Garam Masala.
  • Now take Paneer in a bowl and mesh it.
  • Cut Capsicum to fine pieces and mix  with paneer. Add salt, black pepper and oats.
  • Mesh the mix well and shap into square or round shape and flatten it.
  • Take a non-stick pan, Roast thes balls  from all sides until golden brown color to get Kofta.
  • Add these roasted Kofta into Palak gravy, Allow it to simmer  for 2 mins.
  • Now the delicious Palak Paneer Kofta iis ready to be served