 |
|
Go frugal after the big binge
Cucumber rolls Ingredients Whole wheat flour 1 cup Semolina 1 tbsp Soda bicarb 1/4 tsp Oil 2 tbsp Coriander 1/2 cup Cucumber 1 cup Red chilli powder 1/2 tsp |
|||||||||||||||||||||||||||||
|
Turmeric powder 1/4 tsp Ginger grated 1/2 tsp Curds 1 tbsp Salt to taste Method: Grate cucumber and squeeze out the excess water. Sieve the flour and soda. Add semolina, make a well in the centre. Add all other ingredients in the well. Knead into a soft dough. Use greased palms and shape into 6" long, 1" wide rolls. Arrange in a colander to boil over steam or use a double boiler. Cover lid tightly and steam for 30 minutes. Cut into 1" pieces., cool the pieces. Heat some oil in a kadai, add pieces. Sprinkle chilli powder, salt, garam masala, lemon juice as per taste. Garnish with chopped coriander and sesame seeds. Serve with toothpicks along with tea or coffee. Note: You may substitute coriander with methi leaves or spinach. Method: Peel cucumbers. Cut in half lengthwise. Scoop out seeds. Cut the boat shaped lengths into 2 inch chunks. Quarter tomatoes, scoop out seeds. Keep aside everything. Put crumbled paneer, grated cheese, curd cheese, finely shredded cabbage, carrot, ginger, boiled and mashed potato in a bowl. Add salt, pepper, vinegar and toss gently. Before serving place a spoonful of this mixture into each hollow of cucumber and tomato. Garnish with bits of coriander. Serve chilled. Note: Curd cheese is made by tying the normal plain curd in a muslin cloth and hanging up for 2-3 hours. Sprout soup Ingredients Moong and bean sprouts 1/2 cup Cabbage 1 tbsp Carrot 1 tbsp Onion grated 1 Potato 1 Garlic 1 Cornflour 1 1/2 tsp Oil 1/2 tsp Sugar 1/2 tsp Green chilli sauce to taste Salt to taste Method: Boil washed sprouts in 4 cups water. Drain and keep both aside separately. Mix the cornflour in 1/4 cup water. Keep aside. Heat oil in a heavy pan, add onion and garlic, stir fry for a minute. Add chopped carrot, finely shredded cabbage, sprouts and boiled and grated boiled potato. Stir for 2-3 minutes. Add the stock Boil and simmer for 5 minutes. Add salt, chilli sauce, sugar and cornflour paste, stirring continuously. Boil for 2 minutes. Serve steaming hot, with wheat bread toasts or garlic rolls. Note: If you prefer clear soup then avoid using cornflour. No-oil vadas Ingredients Moong dal (whole) 1/2 cup Green chillies 2 Eno 1/2 tsp Curds 2 cups Roasted cumin powder 2 pinches Chilli powder 2 pinches Coriander 1 tbsp A pinch of asafoetida Salt to taste For seasoning Mustard seeds 1/2 tsp Green chillies 3-4 A pinch of asafoetida Oil 1-1/2 tsp Method: Soak the moong dal for 3 to 4 hours. Drain, add the green chillies and blend in a mixer with very little water. Add the asafoetida and Eno and mix well. Heat a non-stick sandwich toaster and spread 1 teaspoon of the mixture in each cavity. Close and cook till the green light is switched on. When ready, the mixture will be toasted into triangular pieces. Take out these and dip in water for 5 minutes. Thereafter, squeeze out the water and arrange the vadas on a plate Beat curd with salt. To prepare the seasoning, dry roast the mustard seeds for 1/2 minute and then add 1/2 tsp oil. Add the green chilies and asafoetida. Add the seasoning to the beaten curd and spread it over the vadas. Sprinkle the cumin powder, chilli powder and coriander on top and serve. If you like, also sprinkle sweet and sour chutney Veg jalfrazie Ingredients Mixed boiled vegetables 1 cup Onions 2 Capsicum 4 tbsp Tomatoes 1 Chilli powder 1 tsp Garam masala a pinch Chopped coriander 2 tbsp Grated paneer 4 tbsp Tomato puree 1-1/2cup Oil 4 tsp Salt to taste Method: Heat the oil and fry the onions for 1minute. Add the finely chopped capsicum and tomatoes and fry again for 2 minutes. Add boiled vegetables like french beans, carrots, cauliflower and peas, 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. Put in an oven-proof dish and bake in a hot oven at 200C for 10 minutes Serve hot. Low-cal idli Ingredients Urad dal 1/2 cup Moong dal 1/2 cup Fenugreek seeds 1/4 tsp A pinch soda bi-carb Salt to taste Method: Soak the dals and fenugreek seeds in water for 3 hours. Grind the soaked ingredients in a mixer and leave the batter aside for at least 4 hours. Thereafter, add the soda bi-carb and salt and pour a little mixture into the cavities of a small idli maker. Steam in a cooker for a 8-10 minutes. Repeat for the remaining mixture Serve hot with chutney. |
 |
|
FESTIVAL
season usually means binging time and it is very difficult to avoid
those juicy gulab jamuns and velvety kalakand and most of
us succumb to the temptation and commit the ‘‘sweet’’ sin. Thus
for many, Divali aftermath also means a few extra pounds and loads of
guilt. So if you are religiously counting your calories these days but
don’t want to lose out on taste or follow the drastic dieting routine
then these recipes will help you in getting back to shape for a fit
winter. Remember, what you lose gradually is what you lose
permanentally.