Low Calorie Recipes

CAPSICUM-POTATO SPECIAL: Ingredients: 150 grams capsicum, 1 large potato, 3-4 flakes garlic, 3 tablespoons tomato puree, 1 tablespoon dry fenugreek leaves, ½ tablespoon dry ground spices, ¾ tablespoon salt, ½ tablespoon chilli powder, ¼ tablespoon sugar.

Method: Slit capsicums into thin, long fingers. Boil and cut potatoes into finger like pieces. In hot oil, add garlic and sauté for a few seconds. Add the tomato puree and all the spices. Mix well. Add the potatoes and sauté for two minutes. Add the capsicums and mix well. Add ¼ cup water and stir for five minutes.

CAULIFLOWER IN SAUCE: Ingredients: 300 grams cauliflower florets with long stalks, 8-10 flakes crushed garlic, 1 chopped green chilli, 2 tablespoons soya sauce, 2 tablespoons tomato ketchup, 1 tablespoon vinegar, ¼ tablespoon fresh pepper powder, 2 tablespoon chopped coriander.

Method: Boil 3 cups of water with 1½ tablespoon salt. Add the cauliflower florets and boil for three minutes, but do not overcook, strain. In hot oil, fry garlic and green chillies for a few seconds. On low heat, add the soya and tomato sauces, and vinegar. Cook for a few seconds. Add the coriander. Stir for half a minute. Add 2‑3 tablespoons of water. Boil for a minute. Add the cauliflower and pepper. Stir-fry for five minutes. Serve hot.

PINEAPPLE COCKTAIL: Ingredients: 1 glass of fresh pineapple juice, 1 cubed apple, 1 tablespoon honey, 2 cherries.

Method: Run all the ingredients, except cherries in a blender. Decorate it with cherries and serve chilled.

APPLE CRISP: Ingredients: 4 sliced apples, 1/3 cup brown sugar, ¼ cup wheat flour, ¼ cup oats, 1 tablespoon cinnamon powder, 2 tablespoons softened butter.

Method: Preheat oven 375°F. Grease an 8x8 inch pan. Place apple slices in it. Mix together all the ingredients and sprinkle over apples. Bake for 30 minutes, or until apples are crisp.

VERMICELLI IDLIS:  Ingredients: 200 grams vermicelli, half cup of semolina (suji), 1 cup thick curd, half cup tomato sauce or ketchup, 2 tablespoons chopped coriander leaves, 3 chopped green chillies, 1 inch piece chopped ginger, 1 tablespoon salt, and 1 tablespoon oil.  For seasoning; 1 tablespoon mustard, half tablespoon cumin seeds, and 2 tablespoons chopped curry leaves.

Method: Mix the salt with the curd. In 1 tablespoon oil, fry the vermicelli until brown. Dry roast the semolina until the raw smell disappears. Grind the chillies, coriander leaves, and ginger to a fine paste. Mix the curds, sauce and paste well. In the remaining oil, fry the seasoning and add to the curd mixture. Stir in the vermicelli and semolina and mix well. Pour into greased moulds and steam for 5-6 minutes. Serve hot.

APPLE-CUCUMBER SHAKE: Ingredients; 2 apples, 4 slices of cucumber, 1 teaspoon lemon juice, and half glass iced water.

Method: Cut the apples into small chunks. Put them in a blender along with lemon juice and cucumber. Run the blender till there are no lumps in the juice. Blend with iced water. A refreshing drink low in calories is ready.