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LOW CALORIE RECIPES



Low calorieLow 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 Vegetarian-Dish

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
Baingan cake

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 JALFRAZIEVegetarian-Dish

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
Baked vegetable jalfrazie

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 Vegetarian-Dish

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
Beans salad

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 Vegetarian-Dish

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
Besan ka cheela

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 Vegetarian-Dish

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
Brocccoli soup

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 SOUPVegetarian-Dish

Ingredients

Tomatoes
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
Garlic tomato soup

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 Vegetarian-Dish

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
Fruit fun recipe

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 Vegetarian-Dish

Ingredients

Lemon juice
1 tbsp
Ginger juice
1/2 tbsp
Sugar
2 tbsp
Water to make squash
Salt to taste
Ginger ale

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 Vegetarian-Dish

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
Toasty fantasy

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 Vegetarian-Dish

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
Macroni in a hurry

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 Vegetarian-Dish

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
Masala noodles

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 Vegetarian-Dish

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
Mixed vegetable pancake

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 Vegetarian-Dish

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
Moong dal panki

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 Vegetarian-Dish

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
Suji idli

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 Vegetarian-Dish

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
Veg salad with yogurt dip

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 Vegetarian-Dish

Ingredients

Pineapple juice
100 ml
Sugar
1 tbsp
Pineapple crush

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 Vegetarian-Dish

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
Aloo poha recipe

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 Vegetarian-Dish

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 <
Curd rice

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 Vegetarian-Dish

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
Upma

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 Vegetarian-Dish

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
Vermicelli upma

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 RECIPEVegetarian-Dish

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
Sprouted moong salad

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 Vegetarian-Dish

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
Cabbage apple delight

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 Vegetarian-Dish

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
Spinanch souffle surprise

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 Vegetarian-Dish

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
Sweet and sour vegetable

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.