LOW CALORIE RECIPES

Low Calorie diets will help you lose weight, you control your calorie intake by consuming food like vegetables, fruits, beans. work on the simple principle that calories give us fuel for all the activities and functions are bodies undertake. Therefore, if you reduce calories to less than the body requires, it will burn fat to replace them. If you are eating fewer calories than your body needs so forcing it to burn fat you are inevitably going to feel hungry.

Low calorie food is usually said to be boring and bland but it can be turned to tasty food by sheer culinary techniques. Eating low calorie food does not mean you eat and live only on fruits and vegetables. If you cook correctly like baking instead of frying, then you can cut down on a lot of unnecessary calories.

Here are a whole lot of recipes that are low in calories but not in flavour. Low calorie recipes are cooked using a minimum of fat , mainly saturated fat, the amount of sugar used is considerably reduced, cholesterol intake is minimized, salt is reduced and instead spices and condiments are used to add up to the taste, complex carbohydrates are increased in consumption and processed and preserved foods are avoided. Check out our collection of low calorie recipes. Low calorie foods aren't the only solution to loosing weight, but one needs to follow a nutritionally Balanced diet.

BAINGAN BAKE

Ingredients Brinjals medium size 2 Oil 1 tbsp Tomato 6-7 Chopped garlic 2 flakes Chopped onion 2-3 Red chilli powder 1/2 tbsp Thyme 1/4 tbsp Sugar 1tbsp Cottage cheese 1/2 cup

Method Slice the brinjals. Heat oil in a nonstick pan and spread the brinjals over the pan when the oil is hot. Cover and cook on low flame till they are soft. Sprinkle little salt, cover and cook till the brinjal slices are soft. In a blender, grind tomatoes, onion and garlic. Add the chilli powder, thyme, sugar and salt to the brinjals. Cook for few more minutes. Now grease a baking dish and make layer of the brinjals, then paneer crumpled up and then the tomato sauce. Cover the top with paneer and bake in the oven for 5 - 10 minutes at 210 degrees. Serve hot.

BAKED VEGETABLE JALFRAZIE

Ingredients Chopped mixed boiled vegetables 1 cup Chopped onions 2 Chopped capsicum 4 tbsp Chopped tomatoes 1 Chilli powder 1 tbsp Garam masala   Chopped coriander 2 tbsp Grated paneer 4 tbsp Tomato gravy 1-1/2 cup Oil 4 tbsp Salt to taste
Method Heat the oil and fry the onions Add the capsicum and tomatoes and fry again for 2 minutes. Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes. Spread the tomato gravy on top and sprinkle a little grated paneer over it. Bake in a hot oven at 200c for 10 minutes.

BEANS SALAD

Ingredients White beans 1/4 cup Red kidney beans 1/4 cup Green grams 1/4 Cup French beans 100 gms Onion 1 Fresh coriander 1/2 cup Mint 1/2 cup Chaat Masala 1 Lemon juice 3 tbsp Green chilles 2

Method Wash white cow beans and kidney beans separately. Soak them separately, overnight in plenty of water. wash and soak the green moong beans for about two hours. Boil the three dry beans separately in salted water till soft. drain and let them cool.. Strain the french beans and cut into one-fourth inch pieces. boil in salted boiling water till done. Drain immediately (you may reserve the cooking liquid to use as stock for sonic officer recipe) and refresh with cold water. drain and keep aside. Peel and cut onion into one-fourth inch size pieces. clean, wash, drain and chop green coriander and mint. wash and chop green chilies finely. peel and wash and chop it. Dilute lemon juice with equal amount of water. stir in chopped green coriander, mint, green chilies and chaat masala. Shake well and refrigerate the dressing for at least an hour. Mix all the cooked beans with diced onion and add the dressing. toss the salad to evenly mix the dressing.

BESAN KA CHEELA

Ingredients Besan 2 cups Chopped onion 1 Chopped green chilli 1 Chopped coriander 1 Aiwain 1 tbsp Black pepper powder 1 tbsp Red chilli powder 1/2 tbsp Chat masala 1 tbsp Coriander powder 1 tbsp Water 1-1 1/2 cup Oil   Salt to taste

Method Put all the ingredients except water in a big bowl. Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it. Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside. Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it. Cover it with lid just for a minute so that it should cook inside also. then remove lid, put some more oil on the top & turn it upside down. Let it be brown & crispy from both sides. Repeat the same with rest of the batter. Serve hot with green chutney or sause. it can be taken with toast also.

BROCCOLI SOUP

Ingredients Broccoli 500 gms Onion 1 Garlic 4 cloves Celery stalk 2 Water 4 cups Low fat milk 1 cup Salt to taste White pepper powder to taste

Method Cut broccoli into small florets and wash well. soak in salted water for ten to fifteen minutes and drain. Peel and roughly chop onion and garlic. wash and chop celery stalk. Boil or dry roast almonds on medium heat till almond skin changes its colour slightly. remove from heat, cool it and slice them into slivers. Heat vegetable stock or water with chopped onion, garlic andcelery. bring to a boil. Add broccoli florets and continue to cook without covering the pan. cook for five to seven minutes or till broccoli is tender. Remove from fire, cool and puree it in a blender. Add milk to pureed broccoli. mix well. bring to a boil again . Add salt and white pepper powder to taste. stir in toasted almond slivers and serve hot.

GARLIC TOMATO SOUP

Ingredients Tomatoes 6 Garlic 2 Gelatin powder 10 gm Bay leaves 2 Crushed pepper corn 1/2 tbsp Mixed herbs 1/2 tbsp Salt to taste   Port wine(optional) 4 tbsp Skimmed milk yogurt 2 tbsp Fresh mint 4

Method Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft. Remove from the heat, cover and leave to infuse for twenty minutes. Remove the bay leaves, puree the mixture and pass through a sieve. Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture. Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well. Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze. Serve chilled in the same pot garnished with sprigs of fresh mint.

FRUIT FUN RECIPE

Ingredients Apple 100 gms Guavas 75 gms Grapes 70 gms Sweet lime(Mosambi)/Orange 1 Cottage chesse(Panner) 50 gms Mint leaves 1 small Lemon juice 1 tbsp Salt and pepper to taste
Method Clean and wash mint leaves. Grind the mint leaves with lemon juice, salt and pepper. Cut paneer into small cubes and dress it with mint paste. Keep aside. Peel, clean and segment the orange. Clean and wash grapes. Wash guava and apple and cut into small cubes. Mix the fruits and paneer together. Serve chilled.

GINGER ALE RECIPE

Ingredients Lemon juice 1 tbsp Ginger juice 1/2 tbsp Sugar 2 tbsp Water to make squash Salt to taste
Method Mix lemon juice and ginger juice, add sugar. Stir continuously until the sugar/sweetner dissolved. Add salt to your taste.. This is ginger ale syrup. Take ¼ glass of ginger ale syrup, add water to make a glass of ginger ale. Add ice and serve cold.

TOASTY FANTASY RECIPE

Ingredients Bread slice 1 Potato 30 gms French beans 25 gms Peas 20 gms Carrot 20 gms Cabbage 20 gms Lemon juice 1/4 tsp Mango powder 1/4 tsp Oil 1/4 tsp Salt and pepper to taste

Method Boil potato, mash and keep aside. boil green peas. Cut french beans and carrot into very small cubes and boil together. Mix all the vegetables together. Add salt, pepper powder, lemon juice and mango powder. Grease the baking tray with oil. Place the bread on the tray and apply the vegetable mixture on it. Bake on medium temperature (160 to 175 degree c) until golden brown. Cut the cabbage finely and saute in ¼ tsp oil for a few seconds. Serve the toast hot with the cabbage and chutney over it.

MACRONI IN A HURRY

Ingredients Macroni 100 gms Chopped onion 1 Capsicum(yellow, red, green) 1 each Ketuchup 2 tbsp White pepper Butter 1 tbsp Chesse for granish Lemon juice 1/2 tbsp Cabbage leaves 3
Method Chop the vegetables. Heat oil and add onions and capsicums. When they tender add sauce, chilly powder, white pepper and salt. Mix well and then add macroni. When fully mixed garnish with grated cheese.

MASALA NOODLES

Ingredients Noodles 1 Onion 2 Tomato 3-4 Chopped corainder leaves 4 tbsp Chopped ginger 1 Chopped garlic 3-4 Choppedgreen chilli 4-5 Red chilli pepper 1/2 tbsp Garam masala powder 1/2 tbsp Oil 1 tbsp
Method Boil the noodles as directed on the pack. Drain them in a strainer and wash with cold water. Keep aside. Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden. Add tomatoes along with salt and masala. Cook till tomatoes are tender. Add the noodles and stir well. Cook for a while and remove the fire and serve immediately.

MIXED VEGETABLE PANCAKE

Ingredients Fine wheat flour 40 gms Milk 100 ml Egg 1/2 Oil 3 tbsp Salt For filling   Potato 50 gms Cauliflower 50 gms Carrot 50 gms Peas 75 gms Tomato 50 gms Butter 1 tbsp Tomato sauce 1/2 tbsp Salt and chilli powder to taste

Method To make the pancakes sift the flour along with the salt. Add the egg and gradually add the milk. Mix and beat thoroughly till the batter is smooth and free of lumps. Allow the batter to remain in a cool piece for about an hour. Heat little oil in a frying pan. Pour a spoonful of the batter on it. Cook one side till it is light brown and then turn the side. Now cook on the other ise. Make the pancakes of all the batter. To make the filling cut the vegetables into small pieces and carrots in shreds. Heat butter in a pan , add the vegetables and the seasoning. Coook it on low flame till vegetables are done. Now add tomato sauce. Spread this filling on the pancakes and roll them and serve hot with the chutney.

MOONG DAL PANKI

Ingredients Moong dal 50 gms Fresh curd 1 tbsp Green chillies 2 Gram flour 1 tbsp A pinch asafoetida Chopped corainder 1 tbsp Sugar Lemon juice 1/2 tbsp Salt to taste
Method Soak the moong dal in water for 2 hours. drain. Grind with the fresh curds and green chilies. Add the gram flour, asafoetida. Grease balana leaves lightly. Spread 1 tablespoon of the mixture on one leaf and cover with another leaf. roast on a tawa (griddle) until brown spots appear on both sides. Serve hot with green chutney

SUJI IDLI

Ingredients Semolina 1 cup Fresh curd 1 cup Fruit salt 1 tbsp Chopped cabbage 1 cup Onion finely chopped 1 Chopped corrainder 2 tbsp Curry leaves Chopped green chilies 2-3 Salt to taste

Method Roast the suji in pan withour oil till it changes it color to light pink on low flame. Keep it aside. When it gets cool, in a bowl take the curd and add semolina evenly. Then add the fruit salt and the remaining ingredients. In a pressure cooker put some water to boil. Now put 1 spoonful of this batter in the idli maker slots. Place this idli maker in the cooker and let it steam for 10 minutes. Take it out and serve hot with green chutney

VEG SALAD WITH YOGURT DIP

Ingredients Mint leaves 1/4 cup Garlic 4 Cherry tomatoes 8-10 Carrots 3 White radish 1 Red radish 4 Ice lettuce 8-10 leaves Cucumbers 2 Skimmed milk yogurt 4 cups Lemon juice 1 tbsp Salt to taste

Method Wash the cherry tomatoes & cut them into halves. Peel carrots, wash & cut it into finger sized pieces. peel white radish, wash & cut into finger sized pieces. Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. peel & chop garlic finely. Wash red radish & quarter each. wash lettuce leaves & soak in chilled water. peel cucumber, wash and cut into finger sized pieces. Hang skimmed milk yogurt in a muslin cloth to remove excess water. toast the sesame seeds lightly & cool. Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. mix thoroughly. add salt to taste and chill. Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.

PINEAPPLE CRUSH RECIPE

Ingredients Pineapple juice 100 ml Sugar 1 tbsp
Method Make sugar syrup. Strain it and mix it into the pineapple juice. Your pineapple syrup is ready. Take ¼ proportion of syrup and ¾ proportion of water. Garnish it with chopped pineapple pieces and serve cold. To get pineapple juice, put pieces of pineapple in the blender and extract the juice.

ALOO POHA RECIPE

Ingredients Poha 2 cups Potatoes 1 Onions 1 Chana dal 1 tbsp Mustard seeds 1/4 tbsp Curry leaves 1 Peanuts 2 tbsp Oil 4 tbsp Turmeric powder 1 Lemon 1 Corainder leaves   Salt to taste

Method Soak the poha in water. Wash and drain all the water. Add some salt , turmeric powder , keep aside. Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves. Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle. Add potatoes , saute for few minutes, then add chopped onions, chillies. Cook till they are done. Add the poha, corainder leaves and stir. Keep it on slow flame for 5- 7 minutes. Let it cool for sometime and add then lemon juice.

CURD RICE RECIPE

Ingredients Boiled rice 1 cup Yogurt 2 cups Oil 2 tsp Milk 1/4 cup Chopped coriander leaves Green chillies 1-2 Chana dal 1 tbsp Urad dal 1 tbsp Mustard seeds 1 tbsp Chopped ginger 1 1/2 tbsp Desiccated coconut 2 tbsp Salt 1/2 tbsp
Method In a saucepan heat 2 tablespoonful of oil. Add mustard seeds to the oil. When the mustard seeds start popping add chana and urad daal. After a minute, add in the ginger, coriander and green chilies. Saute them for a minute. Take the pan off the gas. Add in the rice. Mix the salt and desiccated coconut. Just before serving, mix all the ingredients with yogurt (curd) and milk.

UPMA RECIPE

Ingredients Rava/sooji 1 cup Fried Cashew nuts 25 gms Ginger chopped 1 inch Chopped onion 1 Green chillies 3 Potato chopped 1 Capsicum chopped 1 Carrot chopped 1 Green peas 1/4 cup Mustard seeds 1 tbsp Urad dal 1 tbsp Channa dal 1 tbsp Salt to taste   Turmeric powder 1/2 tbsp Oil 2 tbsp Curry leaves   Chopped coriander leaves   Lemon juice

Method Sift rava through a muslin / cheese cloth or very fine sieve. Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside. Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter. Add the daals , channa & urad & curry leaves to it and fry till they turn red. Add onion, ginger and green chilies. Sauté for 2-3 minutes. Add all the vegetables, turmeric & chili powder, and salt to taste. Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done. Add the fried rava to it stirring constantly till it becomes little thick. Take off from the heat and lemon juice if desired. Serve hot garnished with cashews and coriander.

VERMICELLI UPMA RECIPE

Ingredients Vermicelli 2 cups Chana dal 1 tbsp Urad dal 1 tbsp Mustard seeds 1/4 tbsp Cashewnuts 2 tbsp Peanuts 2 tbsp Onions 1 Green chillies 2 Ginger 1/2 Potatoes 1 Peas 1/4 cup Carrots 1 Tomatoes 1 Water 5 cups Oil 3 tbsp Ghee 2 tbsp Curry leaves 3 Salt to taste

Method Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside. Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown. Add potatoes, carrots and fry for 4-5 minutes. Then add chillies, ginger , onions, peas and tomatoes. Cook until they are done. After that add salt and 41/2 cups of water, cover with a lid and let it boil . When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed). Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well. Serve hot with coconut chutney.

SPOUTED MOONG SALAD RECIPE

Ingredients Steamed sprouted moong 1 cup Chopped onion 1 Chopped tomato 1 Salt to taste Red chili powder to taste Lemon juice 11/2 tbsp Roasted cumin powder 1/4 tbsp Chopped coriander leaves Grounded sugar 1/2 tbsp
Method Wash and drain sprouts. Add Onion, tomato and other ingredients. Mix well. Garnish with coriander Note: Other sprouted lentils can also be used in place of moong.

CABBAGE APPLE DELIGHT RECIPE

Ingredients Red cabbage 1 Apple 2 Chopped onion 1 Vinegar 1/2 cup Pepper corns 4 Cinnamon 1/2 Cloves 2 Oil 1 tbsp Wheat flour 1 tbsp Water 1/2 litre Lemon juice   Salt Artifical sweetner to taste
Method Heat oil in a teflon-coated pan. Saute onion for a little while. Add apples and cook for a few minutes. Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil. Add chopped cabbage, cover and cook on a low flame. When it's done, just before serving, add flour, stirring continuosly to avoid lumps. Serve immediately.

SPINACH SOUFFLE SURPRISE RECIPE

Ingredients Spinach 500 gms Cottage cheese 25 gms Wheat flour 1 tbsp Onion 1 Cinnamon 1 tbsp Oil 1 tbsp Nutmeg powder Salt to taste Skimmed milk 150 ml Egg 2

Method Chop spinach and puree it. Blend maida with a little milk and make a smooth paste. Add the rest of the milk, mix well and bring to a boil. Separate egg whites from the yolks. Heat oil in a pan, saute the chopped onion for two minutes, add spinach puree. Leave it to cool, add two well beaten egg yolks, cinnamon powder and nutmeg. Beat egg whites till stiff and fold in carefully into the mixture. Season with salt and pour this mixture into a greased baking tray. Sprinkle grated paneer over it and bake on medium temperature (160 to 175 degree c) for 30 minutes.

SWEET AND SOUR VEGETABLE RECIPE

Ingredients Onion 1 Turmeric 1 tbsp Oil 1 tsp Fenugreek seeds 1 tbsp Cumin seeds 1 tbsp Aniseed 1 tbsp Onion seeds 1/2 tbsp Brinjals 200 gms Chopped green chilly 10 gms Red and yellow capsicum 100 gms Chopped cabbage 500 gms Vinegar 1 tbsp French beans 150 gms Sugar to taste
Method Heat oil in a pan and fry the onions till they turn transparent. Add fenugreek, cummin, aniseed and onion seeds and fry for a minute. Add turmeric and chillies. Stir in cauliflower, cabbage and sugar (artificial sweetner). Cover and cook on a low flame for 5 to 7 minutes.