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Recipes
  • Quinoa upma

    Ingredients:

    1. Quinoa - 1 Cup
    2. Onion - 1 small
    3. Tomato - 1 small
    4. Curry leaves-few
    5. Carrot - 1/2
    6. String Beans, Green Beans - Handful
    7. Green Chilies - 1 or 2
    8. Ginger - 1/2 tsp
    9. Garlic - 1 tsp
    10. Cinnamon - A small piece
    11. Cloves - 2 or 3
    12. Green Cardamoms - As per taste
    13. Bay Leaf - As per taste
    14. Cumin Powder - 1 tsp
    15. Turmeric Powder - 1/2 tsp
    16. Salt - As per taste
    17. Mint leaves
    18. Coriander leaves
    19. Oil - 1/2 tsp

    Method:

    1. Wash the quinoa & soak for 1 hour, boil it & set aside.
    2. Heat 1/2 teaspoon oil in a non-stick fry pan & add curry leaves, turmeric, cumin powder, cinnamon, cloves, cardamoms then add sliced onion, ginger & garlic paste.
    3. Sauté it till brown & add chopped vegetables along with the tomatoes & green chilies.
    4. Then add cooked & drained quinoa.
    5. Garnish it with coriander leaves & serve hot.
  • Oats upma

    Ingredients:

    1. 50 gram raw oats
    2. 1 onion (Finely chopped)
    3. 1 tomato (Finely chopped)
    4. 1 small carrot or French beans(chopped)
    5. 1 lemon
    6. 50 gram cauliflower
    7. spices
    8. Two to three cup water
    9. Oil
    10. Curry leaves
    11. Salt to taste

    Method:

    1. Take a pan, put little oil, add curry leaves and ginger, now add finely chopped onion and tomato.
    2. Now add vegetables and sauté them for about 5 minutes.
    3. Add chili powder, turmeric powder and salt as required.
    4. Fill the pan with needed water and let it boil.
    5. Add oats and cook them while.
    6. Once it has been cooked, add few drops of lemon juice and serve hot.
  • Vegetable Oats Soup

    Ingredients:

    1. Big tomato
    2. 1 cup mixed vegetable[beans, carrots, cauliflower, lauki, pumpkin]
    3. 4-5 piece garlic
    4. 2 tablespoon Oats
    5. Salt to taste

    Method:

    1. First of all cook vegetables in pressure cooker by adding sufficient water and salt.
    2. Blend the boiled veggies in a blender to make smooth puree.
    3. Sieve it.
    4. Put the mixture on stove and wait till it starts to boil.
    5. Add oats when the soup starts boiling and allow the soup to be thickened.
    6. Adjust the salt and serve hot.
  • Oats veg. chilla

    Ingredients:

    1. 1 cup oats
    2. 1/4th Cup finely chopped onions
    3. Pinch of Hing
    4. 1 Teaspoon of Red chili powder
    5. 1/4th cup of tomatoes finely chopped
    6. 1/4th cup chopped vegetables
    7. Salt to taste
    8. Oil (1 tsp)

    Method:

    1. Grind a cup of quarker oats into fine powder.
    2. Take it into a bowl, add all the above ingredients except vegetables and prepare a batter by adding water.
    3. Keep the consistency of the batter medium.
    4. Heat the nonstick pan, put little oil and pour in chilla.
    5. Once chilla is prepared, sprinkle chopped vegetables over it.
    6. Do the same procedure with remaining batter.
    7. Take the veg. oats chilla into a serving plate and serve hot with mint chutney/tomato chutney.
  • Oatmeal Porridge

    Ingredients:

    1. 3/4th cup of fresh milk
    2. 1 cup of Oats
    3. Dash of Cinnamon/cardamom/nutmeg
    4. 1 tbsp honey or jaggery

    Method:

    1. In a pan, roast oats.
    2. Now, add water and cook for few minutes.
    3. Add milk and dash of 1/4thth either cinnamon, cardamom or nutmeg.
    4. Add honey or jaggery.
    5. Eat it hot or cold.
  • PEPPER CHICKEN

    Ingredients:

    1. Chicken breast- 1 piece
    2. Black pepper powder- 1tsp
    3. Garlic- 3-4 cloves
    4. Vinegar- 1 tsp
    5. Green chili- 1 no.
    6. Oil- 2 Tsp
    7. Coriander leaves- Handful

    Method:

    1. In a processor blend Black pepper, Coriander, Garlic, Vinegar, Green chili, and 1 tsp Oil.
    2. Apply this marinade on the chicken breast. Refrigerate for 30 minutes.
    3. In a pan add remaining oil.
    4. Cook the chicken breast from both sides for 3-5 minutes each or till brown and cooked.
  • SPINACH PASTA

    Ingredients:

    1. 1 cup whole wheat Pasta(cooked and drained - 3 cups cooked pasta)
    2. 1 cup Palak (Spinach - chopped finely)
    3. 1/2 cup tomatoes -finely chopped
    4. 1/4th cup onions - finely chopped
    5. Water or stock - 4 cups
    6. few basil leaves(little only)
    7. 1 tsp freshly ground pepper powder
    8. 1 tsp salt or to taste
    9. 2 tsp tomato-chili sauce
    10. 1 tbsp chopped bell peppers
    11. 1 tbsp olive oil

    Method:

    1. Heat olive oil in a non-stick frying pan and sauté chopped onions and chopped garlic first.
    2. Then sauté chopped tomatoes, tomato-chili sauce and basil leaves for a min.
    3. Then add palak leaves, chopped bell peppers, salt and pepper powder and sauté them for 3 mins.
    4. Now add 3 cups cooked pasta, and add the salt. Mix them well for a min or two.
  • Skin glow salad

    Ingredients :

    1. 1 cup Pomegranate
    2. 1/2 cup Strawberries, chopped into halves
    3. 1 cup loosely torn Iceberg Lettuce
    4. 3 tbsp Hung Curd
    5. 1/2 tsp Flaxseeds[roasted]
    6. Oregano to taste
    7. White Pepper to taste

    Method :

    1. In a bowl put ice berg lettuce, add pomegranate and strawberries.
    2. Toss with hung curd, flaxseeds, white pepper and oregano.
    3. Refrigerate for 30 minutes and serve.
  • Flavored ice tea

    Ingredients :

    1. 3 Ginger Tea Bags
    2. 1 ltr/4th cups boiling water
    3. 2 tbsp Honey/Palm sugar, grated
    4. 10cm stick (20g) fresh Lemon Grass, chopped finely
    5. 1 small Orange (90g), sliced thinly or 1/2 cup Strawberries, finely chopped or 1/2 cup Kiwi, finely chopped.
    6. 1/2 Lemon, sliced thinly
    7. 1/2 cup firmly packed fresh Mint Leaves, torn

    Method :

    1. Place tea bags & the boiling water in large heat proof jug; allow to stand 5 minutes
    2. Discard tea bags. Add sugar or honey, lemon grass, orange or strawberries or kiwi and lemon to jug; stir to combine. Refrigerate for 5 hrs, covered
    3. Stir mint into cold tea.
    4. Serve over ice
  • Cucumber zest

    Ingredients:

    1. 1 cup (approx. 20 slices)thickly sliced unpeeled Cucumber
    2. 10 depitted Black Olives, cut into halves
    3. 1/2 cup Hung Curd
    4. 2 tsp crushed Garlic
    5. freshly ground Black Peppercorns to taste
    6. 1 tbsp Olive Oil
    7. 1 tbsp Thyme
    8. 1 1/2 tsp Lemon juice
    9. Salt to taste
    10. 1 small Tomato
    11. a few sprigs of parsley(for garnishing)

    Method :

    1. Combine hung curd, garlic, thyme, olive oil, pepper and salt
    2. Arrange the cucumber slices on a flat dry surface and top each cucumber slice with little topping mixture.
    3. Garnish with thin tomato slice, olive and parsley.
    4. Chill in refrigerator
  • Lettuce roll with mint dips

    Ingredients:

    1. 10 Lettuce Leaves (dipped in cold water)
    2. 1/2 cup strips of Paneer
    3. 1/2 cup fresh Pineapple (thin strips)
    4. 1/2 cup of Musk Melon (strips)
    5. 1/4th tsp Oregano
    6. 1/4th tsp White Pepper
    7. 1/2 tsp Lime juice
    8. Salt to taste

    Method :

    1. Take lettuce leaves, put on dry cloth and remove excess water and keep aside.
    2. Mix oregano, lime juice and white pepper and keep aside.
    3. Take a lettuce leaf and put a strip of pineapple, paneer and melon and make a roll of lettuce leaf and close it with tooth pick.
    4. Drizzle the seasoning over it and refrigerate for 2 hrs.
    5. Serve chilled with mint dip.
  • Barley porridge

    Ingredients :

    1. 3 tbsp Pearl Barley
    2. 1 glass Slim Milk
    3. 1 tsp Sugar
    4. 7-8 Raisins
    5. 5 Almonds
    6. Cardamom powder (optional)

    Method :

    1. Soak the barley seeds overnight.
    2. Boil the soaked barley for 10 minutes in water.
    3. Drain it.
    4. Add drained barley to boiling milk and cook for 10 minutes on a low flame.
    5. Add sugar, cardamom powder, Almonds and raisins.
    6. Serve hot or cold.
  • Brown rice biryani

    Ingredients :

    1. 3-4 tbsp Basmati Brown Rice
    2. 1 tbsp Carrot, diced
    3. 2 tbsp Cauliflower & French Beans
    4. 1 medium size Onion
    5. 1 small Tomato
    6. 1 tbsp Coriander leaves, chopped
    7. 2 tsp Mint leaves, chopped
    8. 2-3 Cloves
    9. 3-4 Black Pepper
    10. 1/4th Ginger, grated
    11. 3 pods Garlic, crushed
    12. 1 Green Chili
    13. 1-2 tsp Oil
    14. Raita(for serving)

    Method :

    1. Wash and soak the brown rice for 15-20 minutes. Cook the rice on fast flame for 8 minutes, and then let it simmer on low flame for 8 minutes.
    2. Wash and cut the vegetables. Add oil and Sauté onion, spices, tomato, grated ginger, crushed garlic. Grind this mixture.
    3. Sauté the vegetable with 1 tsp oil and onion tomato paste. Cook for 2 minutes.
    4. Add 1/2 portion of rice in the vessel and then add gravy, sprinkle mint leaves and then add remaining portion of the rice over it. Garnish with fresh coriander leaves.
    5. Serve with raita.
  • Mushroom caps

    Ingredients :

    For the mushrooms:

    1. 200 gms fresh Mushrooms
    2. 1 tbsp Olive Oil

    For the stuffing:

    1. 2 1/4th cups chopped Spinach
    2. 1 Onion, chopped
    3. 2 to 3 Green Chilies, chopped
    4. 2 tbsp crumbled low-fat Paneer(Cottage Cheese)
    5. 1 tbsp Butter
    6. Salt to taste

    Method :

    For the mushrooms:

    1. Wash and remove the stems from the mushrooms.

    For the stuffing:

    1. Heat the oil and fry the onion.
    2. Add the spinach, green chilies, and salt. Cook for 3 to 4 minutes.
    3. Add the paneer and mix well. Stuff the mushrooms with the mixture.
    4. To proceed, heat the butter and add the stuffed mushrooms. Cover and cook for 5 minutes. Alternatively, bake them in hot oven at 200 degree C (400 degree F) for 10 minutes.
    5. Serve hot.
  • Stirred Fried Veg. with Brown rice

    Ingredients:

    1. 3 to 4 tbsp Basmati Brown rice
    2. 60 gm Mushrooms
    3. 2 tbsp Zucchini
    4. 3 tbsp Broccoli
    5. 2 tbsp French beans
    6. 1 tsp Olive oil
    7. 1/2 tsp Oregano and paprika powder
    8. 2 pods crushed garlic
    9. Salt to taste

    Methods:

    1. Wash, and soak the Basmati brown rice for 15 mins.
    2. Then pressure cook the rice on high flame for 8 mins, and let it simmer on low flame for 8 mins.
    3. Sauté the sliced mushrooms, diced zucchini, broccoli, French beans.
    4. Add cooked rice and salt to taste.
    5. Serve hot.
  • Tomato dip/ chutney

    Ingredients:

    1. Tomatoes-2 medium
    2. Garlic-10 flakes
    3. Mint leaves 5-6
    4. Chili flakes- 1 tsp
    5. Salt a pinch
    6. Olive oil-1 tsp

    Method:

    1. Blend all together; add olive oil to make a smooth paste, Garnish with basil leaf.
    2. Use this for sandwiches or as dips for cutlets.
  • Spicy curd spread

    Ingredients:

    1. Hung curd-3 tbsp
    2. Mustard-a pinch
    3. Pepper-1/4th tspn
    4. Oregano-pinch
    5. Salt
    6. Olive oil

    Method:

    1. Mix all ingredients to form smooth spread, can be used for roti or sandwiches.
  • Tomato- basil bruschetta

    Ingredients:

    1. 2 no Wheat bread toasts
    2. 1 Tomato finely chopped
    3. 2-3 Fresh basil chopped
    4. 1 tsp Olive oil
    5. 1 tsp grated cheese
    6. Pinch oregano/ pepper

    Method:

    1. Toast the bread and keep aside. Mix the chopped tomatoes with olive oil. Finely chopped basil and cheese, oregano and pepper
    2. Place on open toasts and serve bruschetta
  • Tomato dip

    Ingredients:

    1. 2 Medium Tomato
    2. 1/2 tsp haldi
    3. 10 pods garlic
    4. Chili flakes - to taste
    5. Lime juice - 1 tsp
    6. Olive oil- 1 tsp
    7. Salt to taste

    Method:

    1. Blend all the ingredients together.
    2. Add olive oil to make smooth paste.
    3. Garnish with basil leaves.
    4. Serve as a dip with cutlets or grilled or smoked or baked fish or chicken.
  • Wheat bran roti wrap

    Ingredients:

    1. 1 Wheat bran roti
    2. Mushrooms / egg whites
    3. 1 Onion chopped
    4. 2 tbsp Coriander chopped
    5. 1 Green chilli finely chopped
    6. 1 cup Cabbage/ carrot shreds
    7. Vinegar/Hung curd
    8. Oregano/ salt / pepper -to taste
    9. 2 tsp Ginger-garlic paste
    10. 1 tsp Olive Oil

    Method:

    1. Prepare stuffing. Sauté oil, add onion in ginger-garlic paste.
    2. Add green chilli.
    3. Add the chopped mushrooms or egg whites, and salt.
    4. Squeeze lime juice at the end.
    5. Fill wheat bran roti with the mixture and with shredded cabbage or carrot.
    6. Roll in butter paper and serve.

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