Fat cutting Indian Foods

You don't have to acquire a taste for olive oil, seaweed or soya to maintain a low-fat, healthy diet. Indian cuisine can be healthy too, if it's cooked with oil and ingredients that take care of your heart and health.

Ayurveda suggests you include all tastes — sweet, sour, salty, pungent, bitter and astringent — in at least one meal each day, to help balance unnatural cravings. Here are 12 foods that can help you lose weight and gain health:
Turmeric : Curcumin, the active component of turmeric, is an object of research owing to its properties that suggest they may help to turn off certain genes that cause scarring and enlargement of the heart. Regular intake may help reduce low-density lipoprotein (LDL) or bad cholesterol and high blood pressure, increase blood circulation and prevent blood clotting, helping to prevent heart attack.

Cardamom : This is a thermogenic herb that increases metabolism and helps burn body fat. Cardamom is considered one of the best digestive aids and is believed to soothe the digestive system and help the body process other foods more efficiently.

Chillies : Foods containing chillies are said to be as foods that burn fat. Chillies contain capsaicin that helps in increasing the metabolism. Capsaicin is a thermogenic food, so it causes the body to burn calories for 20 minutes after you eat the chillies.

Curry leaves : Incorporating curry leaves into your daily diet can help you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. If you are overweight, incorporate eight to 10 curry leaves into your diet daily. Chop them finely and mix them into a drink, or sprinkle them over a meal.

Garlic : An effective fat-burning food, garlic contains the sulphur compound allicin which has anti-bacterial effects and helps reduce cholesterol and unhealthy fats.

Mustard oil : This has low saturated fat compared to other cooking oils. It has fatty acid, oleic acid, erucic acid and linoleic acid. It contains antioxidants, essential vitamins and reduces cholesterol, which is good for the heart.

Cabbage : Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.

Moong dal : The bean sprouts are rich in Vitamin A, B, C and E and many minerals, such as calcium, iron and potassium. It is recommended as a food replacement in many slimming programmes, as it has a very low fat content. It is a rich source of protein and fibre, which helps lower blood cholesterol level. The high fibre content yields complex carbohydrates, which aid digestion, are effective in stabilising blood sugar and prevent its rapid rise after meal consumption.

Honey : It is a home remedy for obesity. It mobilises the extra fat deposits in the body allowing it to be utilised as energy for normal functions. One should start with about 10 grams or a tablespoon, taken with hot water early in the morning.

Buttermilk : It is the somewhat sour, residual fluid that is left after butter is churned. The probiotic food contains just 2.2 grams of fat and about 99 calories, as compared to whole milk that contains 8.9 grams fat and 157 calories. Regular intake provides the body with all essential nutrients and does not add fats and calories to the body. It is thus helpful in weight loss.
Millets : Fibre-rich foods such as millets - jowar, bajra, ragi, etc - absorb cholesterol and help increase the secretion of the bile that emulsifies fats.
Cinnamon and cloves: Used extensively in Indian cooking, the spices have been found to improve the function of insulin and to lower glucose, total cholesterol, LDL and triglycerides in people with type 2 diabetes.

Palak aur makai ki tikki / Spinach and corn tikki

palak aur makai ki tikki

Ingredients

Boiled potatotes         100 gms

Spinach (blanched)      50 gms

Sweet corn                 50 gms

Red chilli powder       15 gms 

Chaat masala              10 gms

Jeera powder             12 gms

Garam masala            10 gms

Salt & pepper             as per your taste

Semolina (sooji)          as required

Refined Oil                

Method

1. Firstly blanch the potatoes , after cooling it mash it down.
2. Then blanch the spinach and corn and then slightly cook it with oil.
3. Chop the spinach and mix it with corn and other masalas.
4. Then coat it with semolina and then cook it on tawa , or deep fry it till both sides become crisp.
5. Serve it with mint or tamarind chutney.

Variations : You can just stuff the palak n corn mixture into the mashed potatoes.

Bhakarwadi

Ingredients

For the the outer crusty layer -:

All purpose flour       3 cups

Besan (Gram flour)    1/2 cup

Baking powder          2 gms

Salt                       as per your taste

Oil                          10 ml

For the filling -:

Small onion chopped         1no.

Grated coconut                12 gms

Roasted Gram flour          20gms

Sesame seeds                   10gms

Corriander seeds              10 gms

Ginger (chopped)              10 gms

Ajwain seeds                    10 gms

Fennel                              10 gms

cumin seeds                      10 gms

Red chiilli powder             10 gms

Sugar                                10 gms

Salt                                 To taste

Refined oil

Method

1. Mix all the ingredients for making the dough and add water as needed to make a stiff dough. after making the dough cover it with moist muslin cloth so that the dough doesnt get stiff while you are making the filling.
2. For the filling heat oil in a pan then add cumin seeds after it starts crackling add chopped ginger and then the onions saute it for 2 mins then let the cooked mixture cool on an open plate.
3. Till the mixture cools down broil the sesame seeds , then with the previous mixture grind it into a fine paste.
4. Now roll the dough into sheets and then spread the filling onto the rotis , after spreading the mixture roll it down and at the end apply little water so that it sticks.
5. Now cut it into 2" pieces and deep fry till cooked.

Cool it well Before eating...

Variations: you fill the same mixture into various shapes such as samosa , potli shaped , etc

Mutton/Lamb Tandoori boti kebab

Hii all readers today i tried tandoori boti kebabs at home,
if you don't have a tandoor at your home then don't worry at all , you can make it in your oven.
I hope you all would enjoy my recipe.
Please leave a comment if you liked my kebabs or have any questions .

Ingredients

Mutton boti /lamb boneless    250 gms

Ginger &Garlic paste             45 gms

Red chilli powder                  60 gms

Raw Papaya paste                 30 gms

Mustard oil                            50 ml

Hung Curd                           350 gms

Salt                                    as per your taste 

Kasuri methi powder            30 gms

Black pepper powder          as per your taste 

Mrthod

1. In hung curd add red chilli powder ,salt , kasuri methi ,black pepper powder & mustard oil  combine all the ingredients together until all the masalas have been incorporated then keep it aside
2. Marinate the chicken with ginger & garlic paste add salt , raw papaya paste and a little black pepper.
3. Now mix the mutton with marinade made above in step 1 and leave it in fridge for 2-3 hours before baking so that the meat absorbs absorbs all masalas well.
4. After 2-3 hours of marination preheat the oven to 250 celcius and bake the kebabs for 30-35 minutes or untill it is soft and well cooked.

Note: you can add sprinkle some chaat masala on top of kebabs and it goes very well with mint chutney.

Danish Pastry With Prunes Filling

Hi.. am posting another variaton for Danish Pastry ie. with prune filling. Plaese follow my basic danish pastry recepie and just add the following filling.
I hope you would enjoy my recipe.

Ingredients

Pureed Prunes             1/2 cup

Ground Almonds         1/4 cup

Grated Orange Rind    1tsp

Method

Just mix all the above ingredients and your prunes filling is ready to be topped on your Danish Pastry.

Lemon Danish Pastry

Ingredients

                                                                                                                 

Flour                            1000 gms

Yeast                               25 gms

Sugar                             150 gms

Bread Improver               10 gms

Butter                              50 gms

Salt                                  24 gms

Milk                               500 ml

Eggs                                  2 No.

Lemon Essence                 2 ml

Butter for Sheeting       500 gms

Method 

a)      All the ingredients for the dough are mixed together and the dough is made by the straight dough method. If using strong flour, the gluten can be omitted. The water being used must be thoroughly chilled before using.

b)       Divide the dough into 1 kg. Blocks and keep in the deep freezer for 20 minutes. Prepare butter blocks of 500 gms each by mashing them and shaping into required rectangular shape.

c)       Sheet the block of dough and place the butter in the centre of the sheeted dough and fold the sides of the dough over it. Refrigerate for 20 minutes.

d)      After 20 minutes sheet out the dough and give a single fold.

e)       Rest again for 20 minutes and give another single fold.

f)       Rest again for 20 minutes and give another single fold.

g)      After this rest the dough overnight in the freezer, covered with a plastic sheet.

h)        Prove at 35 – 40 C and 70 % Humidity.

i)      Give an egg wash and bake at 200 C for 15 – 20 minutes with an injection of steam for the first 2 – 3 minutes.

Choco Chips Muffins

Ingredients

           No. of portions: 6-8

Butter / Margarine    100 gms

Icing Sugar                100 gms

Egg                              100 gms (2No.s)

Vanilla Essence            5 ml

Flour                           100 gms

Baking Powder             3 gms

Choc. Chips                 50 gms

Method:

a)     Sift the flour along with the baking powder and add the other dry ingredients like chocolate chips or raisins or dried fruit.

b)      Cream the fat and the Icing sugar till light and fluffy.

c)     Add the eggs one by one in a gradual manner. (or else it will curdle)

d)     Add the vanilla essence.

e)     Fold in the Choc. chips.

f)      Pour the batter into well oiled muffin moulds.

g)     Bake at 180 C for about 20 – 25 minutes.

DANISH PASTRY

Ingredients

Flour                            1000 gms

Yeast                               25 gms

Sugar                             150 gms

Bread Improver               10 gms

Butter                              50 gms

Salt                                  24 gms

Milk                               500 ml

Eggs                                  2 No.

Vanilla Essence                 2 ml

Butter for Sheeting       500 gms

Method 

a)      All the ingredients for the dough are mixed together and the dough is made by the straight dough method. If using strong flour, the gluten can be omitted. The water being used must be thoroughly chilled before using.

b)       Divide the dough into 1 kg. Blocks and keep in the deep freezer for 20 minutes. Prepare butter blocks of 500 gms each by mashing them and shaping into required rectangular shape.

c)       Sheet the block of dough and place the butter in the centre of the sheeted dough and fold the sides of the dough over it. Refrigerate for 20 minutes.

d)      After 20 minutes sheet out the dough and give a single fold.

e)       Rest again for 20 minutes and give another single fold.

f)       Rest again for 20 minutes and give another single fold.

g)      After this rest the dough overnight in the freezer, covered with a plastic sheet.

h)        Prove at 35 – 40 C and 70 % Humidity.

i)      Give an egg wash and bake at 200 C for 15 – 20 minutes with an injection of steam for the first 2 – 3 minutes.

Soon i would be posting few more variations of Danish Pastry . 
Thank you for reading.

CHOCOLATE BROWNIES

Ingredients

Dark Chocolate                    100 gms

Butter                                       50 ml

Eggs                                            2 No.s

Sugar                                      175 gms

Vanilla Essence                        5 ml

Flour                                         75 gms

Walnuts                                   50 gms

Method

a)     Melt the chocolate and the butter over a double boiler.

b)     Beat the eggs and the sugar stiffly, like for a sponge.

c)     Add the vanilla essence.

d)     Fold in the chocolate mixture.

e)     Fold in the mixture of flour and walnuts.

f)      Bake at 180 C for 45 minutes.

CHOCOLATE MOUSSE

Ingredients

Dark Chocolate                    400 gms

Milk                                        200  ml

Whipped Cream                   200 gms

Brandy                                     18 ml

Method:

a)     Chop the chocolate and place in a steel bowl.

b)     Boil the milk and add it to the chopped chocolate.

c)     Keep stirring vigorously till the mixture gets homogeneously mixed.

d)     Let the mixture cool down to room temperature.

e)     Fold in the cream and add the brandy.

f)      Freeze overnight in the deep freezer.

Serve in cups or in tulip cups or over a sable biscuit, scooped out like an ice cream with the appropriate sauces

BREAD AND BUTTER PUDDING

Ingredients

Egg                                  6 No.s

Yolks                              2 No.s

Milk                            430 ml

Cream                         500 ml

Sugar                          100 gms

Raisins                         50 gms

French bread or white bread    1 No.

Butter                           50 gms

Method:

a)     Butter a oven proof dish with butter and arrange a layer of thinly sliced French bread on top of it.

b)     Sprinkle the raisins under and over it.

c)     Make a custard out of the remaining ingredients.

d)     Pour the custard over the sliced bread and let it soak in it for one hour.

Bake it in a double boiler at 180 C till fully cooked. It will take about 45 minutes

Banana Bread

Ingredients

No. of portions: 6

Oil                                           2000 ml                                             

Banana                                               2500 gms

Eggs                                            25 No.s

Sugar                                      2500 gms

Maida                                     1600 gms

Cornflour                                 500 gms

Cinnamon Powder                    35 gms

Walnuts                                   500 gms

Baking Soda                              50 gms

Method:

a)     Take ripe or over ripe bananas (as they will give a better flavour for the product).

b)     Mash the bananas and add to the oil. Keep aside.

c)     Beat the eggs and the sugar till it becomes light and fluffy, as for a sponge.

d)     Meanwhile sift the flour and cornflour, add cinnamon powder, lightly crushed walnuts and baking soda.

e)     When the egg is ready first fold in the oil and banana mixture and then the flour mixture.

f)      Pour into loaf shaped moulds lined with brown paper.

g)     Bake at 180 C for about 1 hour or till it gets a dark and rich brown colour.

h)     Preferably refrigerate overnight before serving, as this allows the flavours to ripen.

Note: Baking soda is just added to reduce the acidity in the ripe bananas.

Groundnut Chutney

Ingredients

1 cup roasted and peeled ground nuts

2 Green chillies

Salt as per your taste

1-2 Dry red chillies

1tbsp Tamarind paste

Seasoning: 1tsp mustard seeds , 1tsp urad dal , few curry leaves , 2 whole dry red chillies , a pinch of Hing (asafoetida) .

Method

1. Heat 1 tsp oil in a pan and add the red and green chillis and fry for 1 minute.

2. Grind groundnuts, red chillis, green chillies , salt , tamarind by adding water to asmooth consistency.

3. Heat 1 tsp oil and add cumin seeds and when they splutter add the rest of the seasoningingredients and fry till brown

4.Remove from heat and add to the groundnut chutney

5. Serve with idli/dosa/vada/upma or any snack of your choice.

Variation: You can add one chopped onion and 3 flakes of garlic and fry with the chilli still brown

Prunes Muffins

Ingredients

Butter / Margarine    100 gms

Icing Sugar                100 gms

Egg                              100 gms (2No.s)

Vanilla Essence            5 ml

Flour                           100 gms

Baking Powder             3 gms

Prunes 

(deseeded and chopped) 50 gms

Method:

a)     Sift the flour along with the baking powder and add the other dry ingredients like chocolate chips or raisins or dried fruit.

b)      Cream the fat and the Icing sugar till light and fluffy.

c)     Add the eggs one by one in a gradual manner. (or else it will curdle)

d)     Add the vanilla essence.

e)     Fold in the dry ingredients.

f)      Pour the batter into well oiled muffin moulds.

g)     Bake at 180 C for about 20 – 25 minutes.

Focaccia Bread

Ingredients

No. of Portions : 6

Maida                         800 gms

Yeast                            48 gms

Salt                               22 gms

Oil                                 60 gms

Improver                        5 gms

Water                         420 gms

 Rosemary herb         3-4 sprigs

Method:

a)     Make the dough by straight dough method.

b)     Divide into rounds of 300 gms each.

c)     Rest for twenty minutes.

d)     Flatten by a rolling pin into circles 10 inches in diameter.

e)     Top with sliced onions, sun-dried tomatoes, olives and fresh herbs.

f)      Rest for 20 minutes.

g)     If the dough has risen too much. Roughly dock it with the tips of your fingers.

h)      Before baking, give a wash with basil pesto.

i)       Bake at 230 C with steam injection for 8 minutes and dry at 180 C for 30 minutes.

j)       After removing from the oven, brush with some more Basil pesto.

k)       For making Potato Focacia, substitute 250 gms of flour with 350 gms of mashed potato and proceed as for regular Focacia.

Lahsun ki Chutney

Ingredients

Portion size :  2

10-12 garlic pods

4 red chillies roasted

10gms grated coconut

oil 

5 ml tamarind 

Salt as per taste

Method

Heat oil in a pan then add red chillies and then add peeled garlic pods to it after cooking it for 2 mins add grated coconut to it and saute again for some time. Then add tamarind pulp to it and then reduce it and then grind all the ingredients in a food processor to a smooth paste and at last add salt according to your taste.

TIP: you can use mustard oil for a better taste.

Mint Chutney

Ingredients

Portion size: 2

50gms cleaned washed and drained coriander 

60gms cleaned washed and drained mint leaves (pudina)

3 green chillies

4 cloves of garlic

1/2 lemon juice

25 gms anaardana (pomegranate seeds)

Salt as per taste

Method

Chop the coriander, mint leaves coarsely.Put all ingredients in a small blender .Blend till smooth.Add very little water if required.Remove with a rubber spatula.Store in a clean dry airtight bottle in refrigerator.Use on buttered toast,kebabs, bread or in sandwiches as seasoning.

Sweet Tomato Chutney

Tomato Chutney

Ingredients

4 medium tomatoes

1 small dry red chilli

1tbsp mustard seeds
1/4 tsp haldi powder
2 bay leaves
4-5 pieces of seedless dates
5gms amchur powder
8-10 kishmish (raisins)

4-5 tsp sugar

Method

Cut tomatoes into small pieces.Heat little oil in kadai. Add red chilli and bay leaves.When the chiili turns dark in color but it should not burn, add mustard seeds.After the mustard seeds starts crackling, add tomatoes.Then add very little salt .Fry it untill tomatoes are soft. Then add amchur powder, dates and kishmish. Stir and mix up. After 4 to 5 mins, add sugar.When sugar melts completely, take off the flame and allow it to cool. After it has reached the room temperature, keep it in the fridge and servechilled.