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Showing posts with label weight loss journey. Show all posts
Showing posts with label weight loss journey. Show all posts

Wednesday, May 17, 2017

Zero Oil/Butter Shahi Paneer ( Zero Oil Series )

I am back after a hiatus with yet another worthy Zero Oil recipe ! Yes, I would to make it more frequent but it takes time and patience to perfect the formula. And that too with a energetic five year old running around. This time it is a vegetarian recipe as I have cut down on the intake of non-veg in my quest to lose weight and make my periods more regular. During my last chat with the gynec, I came to know that lifestyle is the primary reason why women suffer from PCOD and related problems. So, it is important to eat right and keep working out !

Shahi Paneer is a dish that instantly elevates the level of any meal . Though it is not a difficult dish to prepare, the richness and aromatic nature of the ingredients used makes it seem all the more special. While it definitely does not need the additional garnishing of fresh cream or butter that lots of restaurants love to put in, I went a step ahead and excluded the oil as well. And to keep those flavors intact during the cooking process, I choose to do it using the 'dum' method .

Read on for the recipe -


















Preparation Time - 40 mins

Ingredients -


  • 200 gm paneer (Cottage Cheese )
  • 1 medium sized onion
  • 4-5 garlic cloves
  • 1/2 inch ginger
  • 8 almonds
  • 1 tsp char magaz (melon seeds)
  • 1 tsp poppy seeds
  • 1 inch cinnamon
  • 3 cloves
  • 1 green cardamom
  • 1 tsp kasuri methi
  • a pinch of saffron
  • 1 cup yogurt
  • salt to taste


For marinating the paneer -


  • 1/4 tsp red chili powder
  • 1/4 tsp coriander powder
  • 2 pinch garam masala
  • salt to taste
  • 3 tsp milk

Preparation - Blanch and peel the almonds.

Take the red chili powder, coriander powder, garam masala and salt in a mixing bowl. Add the milk and make a paste. 

Cut the paneer into cubes or triangles and add to the bowl. Slather the marinade all over the paneer pieces. 

Cooking - Heat a nonstick skillet and add the whole spices. Roast till you get the aroma. Remove and keep aside.

Next add the chopped onion, ginger and garlic. Keep roasting on low till a little browning is to be seen and the raw smell goes off.

Transfer to a blender jar along with the roasted spices, almonds, poppy seeds and lemon seeds. Make a smooth paste out of the ingredients.

Now take the marinated paneer, onion paste, hung yogurt, saffron and kasuri methi in a mixing bowl. Season with salt and toss everything together. Add 2-3 tsp water if you think it looks too thick.

Transfer to a pot or handi ( I used an earthen one ) and seal the mouth with foil and dough.

Heat a tawa and place the sealed pot on it. Let it cook on really low flame for 20 mins.

Remove and let it stand for another 10 mins or till you need to serve it.

Open the foil and serve with steamed rice/jeera rice or naan !!























Wednesday, March 15, 2017

Spiced Banana Stem Buttermilk ( A digestive Summer drink )

"What !!! U made Sol Kadhi again ? ".

That was hubby wailing from the kitchen as he spotted yet another pitcher of light pink liquid sitting prettily on the counter. Unlike me who spent more that a year in Pune savoring the unique culinary heritage of the place, the poor guy is yet to acquire a taste for Kokum or it's pungent flavor profile as he described it to one of his Odia friends.

"Nopes. There you go again. Judging by mere appearances. Why don't you just take a whiff ?", I replied back. Silence ensued. A full minute ticked by and then some more time lapsed. The suspense was getting on my nerves. Finally I saved the Word document on which I had been slaving for sometime and stepped into the kitchen. 

"Gotcha". I surprised him and in the process almost made the glass slip out of his hands. After finding him sipping merrily from my pitcher and simultaneously being engrossed in his phone, that was the least I could do to get back at him. Not a word of appreciation !! Hmm....aren't men perfect examples of slobs ? 

After experimenting with a variety of raw vegetable juices that can be included in my family's menu, this one turned out to be a pleasant surprise. Not only it is loaded with soluble fibers, the raw banana stem is beneficial in curing a variety of gastro-intestinal disorders. And it is especially good after a heavy meal or during the summer months when the digestive tract turns sluggish. Plus it tastes really good when mixed with buttermilk and a few spices. In fact, I found it to be a good substitute for rasam ( which gives warmth to the body ) on the hot days. 

But the single greatest advantage of this recipe is that it can also be prepared by people who lack the skills to chop the banana stem. That has been the major hindrance i face when I advice people to include this wonderful vegetable in their regular diet. 


Read on for the recipe -

  • a pinch of cumin seeds
















Preparation Time - 10 mins ( plus 1 hour standby )

Ingredients - 

  • 2 cups buttermilk
  • 2-3 inches of tender banana stem
  • a sprig of curry leaves
  • 1 dry red chili
  • 7-8 peppercorns
  • 1/4 tsp mustard seeds
  • 1/2 tsp oil
  • salt to taste

Preparation - Remove the outer layers of the banana stem. Wash the inner core and wipe it dry. 

Slice off and discard about 1/2 inch of the banana stem from both the ends. Cut slices about 3-4 mm thick and soak the round pieces in the buttermilk. Keep aside for 1 hour.

Transfer the buttermilk and the banana stem to a blender jar. Give it a good buzz and then strain the liquid. Discard the fibrous solids.

Heat the oil in a tempering pan. Add the red chili, peppercorn, mustard and cumin seeds. 

Once they get popping, add the curry leaves too. Remove from the flame. 

Add the tempering to the buttermilk. Season with salt and check for the consistency. 

Serve at room temperature.






































Can be enjoyed as a after-meal digestive drink. Or have it mixed along with rice during meals. 

Sunday, January 29, 2017

Achari Aloo Salad ( Indian Potato Salad)

Last week I happened to find some really good freshly harvested baby potatoes at the local vegetable market. Coincidentally I had been craving for some Kashmiri dum aloo for sometime. So, it was the first dish that I cooked up with the lot. The next dish to go on the table was my favorite fish head curry with mustard paste. And I was still left with a sizable lot !

That is when I realized that I havn't had a decent salad bowl for almost a week. Eeeks !! I needed to do something about my eating resolutions. It has been just a month into the new year and I am already lagging behind. A potato salad with some protein and veggies seemed like the right choice for the next day's lunch . A few minutes of browsing threw up quite a few gems like the Mediterranean potato salad, an English potato salad and even a Russian one among all. Sadly I couldn't really find anything like an Indian version.

That was it ! I decided to make one on my own. But what flavour could encompass the entire width and breadth of a country that is better known for it's diversity ? Of course, the humble 'achar' or pickle. Though pickles from various regions make use of different ingredients, there are a few basic ingredients that are quite common. And using these very ingredients that are common to every Indian kitchen, I mustered up a yummy and filling bowl (actually two bowls) of potato salad !

Read on for the recipe -

















Preparation Time - 10 mins

Ingredients -
  • 2 cups of boiled baby potatoes
  • 1 cup boiled kidney beans (rajma)
  • 1 cup of chopped veggies (tomato and cucumber)
  • 1 small red onion (chopped into thin long pieces, optional)
  • 1 tsp lemon juice (use more if required)
  • 1 tsp mustard oil
  • 1/6 tsp mustard powder
  • a pinch of fennel powder
  • a pinch of roasted fenugreek powder
  • 1/4 tso chili powder ( use a little hot unless you like it really spicy )
  • salt to taste
  • fresh cilantro for garnishing
  • a few drops of pickle oil ( optional )

Preparation - Peel the potatoes and cut each one into two halves.

Take all the ingredients (except salt) in a big mixing bowl. Toss them together . And let it sit for 15-20 mins for the flavours to come together. Season with the salt and garnish with chopped cilantro .

Serve at room temperature.

































Note - If you do not want to use the powdered spices, go directly for the pickle oil which has already imbibed all these spices.


Monday, January 16, 2017

Vegan Red Lentils Soup

Clear like the skies. Or a riot of happy colors like a garden at the peak of it's springtime glory. Or just another muddled up canvas. I like it when my food looks like a reflection of my thoughts rather than a figment of someone's imagination. Though it might sound somewhat like a narcissist, I like to relate to every meal that I am having. And for that one reason, I love cooking solely for myself. To please and pamper my senses. So, whether it is the play of colors or the assault of the aromas or even the final amalgamation of flavors, I can have it customized to the very last detail. But thankfully, those occasions (moods to be more precise) are rare and hence my family ends up enjoying all their favorite dishes on a regular basis.

Today happened to be one such day. With happy and cheerful thoughts playing on my mind, I wanted more colors on my plate. But at the same time, I needed to make up for the weekend indulgence. After a bowl of fruits for breakfast, lunch had to be something more substantial and yet low in calories. That is when I decided to go for this wholesome lentil soup with a smattering of vegetables like carrots, tomatoes and spinach. Bursting with flavors and packing in a whole day's worth of fiber, this is one must-try recipe for everyone and anyone who is trying to lose some weight without starving themselves.

Read on - 


















Preparation Time - 25 mins

Ingredients - 
  • 1 cup red lentils ( i used the one with the skin ) (masoor dal)
  • 1 large onion
  • 3-4 garlic cloves 
  • 1 cup of chopped carrots
  • 1 cup of chopped tomatoes
  • 1 cup of chopped spinach
  • 1/2 tsp pepper powder
  • 1/2 tsp cumin seeds
  • 1 tsp oil
  • salt to taste
  • lime juice as per taste

Preparation - Wash the soaked the lentils overnight. [ Skip this step if using the skinless variety ]

Peel and chop the garlic into tiny pieces.

Cooking - Heat the oil  in a pressure cooker. 

Add the cumin seeds and allow to splutter. Then add chopped onions, garlic and carrots. Fry till onion turns translucent,

Add the tomatoes and cook to a mushy state.

Finally add the washed lentils along with 2 cups of water. Add the salt and pepper. Cover with a lid and cook for 5-6 whistles. Keep aside till steam escapes.

Take half of the contents of the pressure cooker and blend into a puree. Add it back to the pressure cooker. 

Place the pressure cooker on the flame and add hot water to adjust the consistency of the soup. Throw in the finely chopped spinach and let it boil for 5-6 mins.

Serve hot with a dash of lime juice.


Saturday, December 31, 2016

Black Rice Sushi ( Welcome 2017 )

A fresh new year. New hopes. And new beginnings. Without any doubt, it is that day of the year when we are at out optimistic best. The more superstitious among us would like to put the events unfolding on this very day as the harbinger for the rest of the year. But it is important to believe that while cosmic events do influence our life, we too are an integral part of the universe. And the vibes (both positive/negative) given out by us are ultimately adding to the energies that surround us.

Apart from the 'positive thinking', 'eating healthy' happens to be one of my top resolutions for 2017. While it is true that I did not actually wait for the year to commence to get on with my resolutions, I plan to stick to it with greater diligence this year. It includes cutting down on meat and fish to introducing more of superfoods like broccoli, black rice, quinoa, chia seeds in my everyday diet. Plus there will be greater focus on native superfoods like amaranth, spinach, gooseberry, turmeric, alsi (flaxseeds) and subza(basil) .

Starting the year on a healthy note, the first post of 2017 is a super healthy 'Black Rice Sushi' with a filling of tofu, avocado, carrot and cucumber. This is one recipe that can easily be made a part of one's lunchbox. I am skipping the Nori sheets as I want to keep it completely vegan. Read on for the recipe -

















Preparation Time - 35 mins

Ingredients -
  • 1 cup sticky Black rice
  • 1 small carrot (cut into long pieces)
  • 1 small cucumber (cut into long pieces)
  • Tofu (cut into long pieces)
  • avocado (cut into long pieces)
For the Sushi rice vinegar or 'Tezu' -
  • 1 tsp apple cider vinegar ( use rice vinegar if you have it )
  • a drops of soy sauce
  • 1/2 tsp water
  • 1/2 tsp honey
  • salt taste

Preparation  - Soak the black rice overnight.

Steam the carrot pieces till tender.

Mix the ingredients for the 'Tezu' in a cup.

Cook the black rice till it is slightly mushy. Add the tezu and mix it in. Allow to stand till it cools down and is just bearable to touch.

Take a aluminium foil and spread some of the black rice in a rectangle shape keeping about 1 1/2 - 2 inch space from the margins.

Place the tofu and the vegetable slices in the center of the rectangle. Lightly moisten the edges of the rice.

Gently grabbing the foil from the sides and using your fingers, roll it over keeping the vegetables in the center. Roll over a few times .

Remove the aluminium foil

Take a very sharp knife, moisten it and cut the sushi into 1 1/2 inch sized pieces.

[ Do check the video at the bottom of this post to learn the tricks of making a Sushi. ]

Serve it with pickled ginger, wasabi and soy sauce.






How to roll a sushi without using a Nori sheet -






Saturday, December 17, 2016

Thai Raw Papaya Salad

"But everyone is posting those great cakes and cookies these days. Who will relish a salad when such tempting food is staring them in the face ?", hubby voiced his concerns.

"Huh ! I have always been a rebel. Love to buck the trend", pat came the reply with my mind on autopilot mode even as I  photo-shopped the clicks. Zap. My mind is jolted out it's state of inertia. Newton's first law is at play with my husband being the external force. "Did you just say 'Great' ? What is it with you guys ? Do they really have to use the word 'great' in every situation? Or did your entire clan execute a collective 'Shift + Delete' on words like awesome, gorgeous, divine, delirious, delectable, etc."

He gives me a blank look. I roll my eyes before letting off some steam .

"How was the movie ?" . "Great".

"How is the butter chicken ? I slaved the entire evening over it.". "Great".

"How is my new dress ? ". "Great"

" I think I have lost some weight. Can you make out any difference ? ". A cursory look followed by the inevitable. "Great".

Hubby shifts to damage control mode. Physics makes way for statistics as he talks about trending keywords, blog views and stuff like that. "Don't crib if your blog post fails to garner the desired hits !", is his final statement as he rests his case.

"Well then...maybe I have to give them something else to look at ! How about I pose in that size 8 dress that I bought last week ? Of course I will be holding the salad in one hand ! Maybe that can give them some goals ! Or resolutions for next year ", I reply quite cheekily. Now it's his turn to roll his eyes .

No guesses on who won the debate ! But at the end of the day, this salad is a sure shot winner. And not to forget, your ultimate weapon in the battle of the bulge. Full of fiber and free from any fattening dressings, it is easy to prepare and delicious enough to eat a whole bowlful just before heading out for a party. ( Don't forget to thank me if those luscious desserts and sinful meats start to look a whole lot less appealing !! )

Read on for the recipe -

















Preparation Time - 15 mins

Ingredients -

  • 2 cups raw papaya ( juliennes )
  • 1 medium sized tomato ( thinly sliced )
  • 2 tsp soy sauce ( or fish sauce if you are not vegetarian )
  • 2 tsp brown sugar
  • 1 1/2 tsp lime juice
  • 2 garlic flakes 
  • 2 tsp minced coriander roots 
  • 1 red chili ( de-seeded and cut into thin strips )
  • 1 small red onion ( or spring onion )
  • a pinch of salt
  • roasted and lightly crushed peanuts 


Preparation - Dunk the raw papaya and tomato slices in cold water and refrigerate for 30 mins.

Take the brown sugar, garlic, coriander roots, lime juice and soy sauce in a small cup. Muddle together.

Strain the vegetables and transfer to a mixing bowl. Add the seasoning along with the chili, onion and peanuts. Add salt. Toss everything together.

Serve.


Monday, December 5, 2016

Flaxseed and Curry Leaves Powder ( Podi )

"How do I include flax seeds in my own / husband's diet ?" .

This is probably one of the most frequent questions that I have encountered as a blogger. For those who are still unaware of the existence of these tiny dark brown seeds that boast of everything from better digestion to clear skin, lower cholesterol to weight loss and of course the much touted cancer fighting properties. In addition, they help in better regulation of the hormone levels in the fairer sex. No wonder all those who are aware of these benefits keep thinking of new ways to include them in the everyday diet.

While the simplest way to have them is to roast them, season as per taste and just chow down a spoonful, I have seen people coming up with interesting recipes just to include some flaxseed the diet. While some powder and add them to curries, others add them to pancakes and cookies. While all these methods are really good, I personally prefer being more quantitative in my approach. Most people are unaware that overdosing on flax seeds can cause gastrointestinal side effects like bloating, stomachache and even nausea.

This simple powder or podi (as they call it in Andhra) promises approximately 1 teaspoon of flaxseed goodness when two spoonfuls are consumed everyday. Have it as a dry chutney with dosa/upma/idli or even add to hot white rice along with some ghee.

Read on for the recipe -

















Preparation Time - 15 mins
Ingredients -


  • 4 tbsp flax seeds
  • 2 tbsp split black lentil
  • 2 tbsp split Bengal gram
  • 4 dry red Byadgi Chillis
  • 1 tsp cumin seeds
  • 2/3 cup curry leaves
  • salt to taste


Preparation - Heat a cast iron pan.

Add dry red chillis and cumin seeds. Keep flame on medium high.

Once the cumin starts to pop, add the lentils. Roast till the give off a fragrance and show some browning.

Next add the flax seeds. Once they start popping, let them pop for 1-2 mins.

Finally add the curry leaves and lower the flame. Lower the flame and roast till they wilt and turn crisp.

Remove pan from flame and let it cool down completely.

Transfer to a grinder jar, add salt and buzz for a minute. The texture will be somewhat grainy.

Store in an airtight container.

Come about two teaspoons of this powder everyday for including the health benefit of 1 teaspoon of flax seeds in your diet.


Wednesday, July 13, 2016

Chicken Do Pyaza ( My Low Calorie Version )

Chicken do pyaza is one of those delicious sides that has been 'off radar' for quite sometime. Not because it lacks in flavor but because we had had an overdose of it. That coupled with the fact that food is turning increasingly exotic. [And may I add 'outright outlandish' ? After all I am gonna eat it and not frame it up in my living room . There are better ways to appreciate art rather than eating it.]

Coming back to me and my lazy ways with food. It was yet sluggish day (what else do you expect when the sun stubbornly refuses to put in an appearance ?) and I just wanted something light and tangy to go with my rotis. I was reminded of my carefree PG days when I rarely ventured into the kitchen. And most importantly, when 'takeaway' dinner was either Chicken do pyaza or Hyderabadi Chicken with chapattis. That feeling of nostalgia inspired me to try out a easier and lighter version of the 'do pyaza'. And I loved the results.

So, here is the simple and low calorie version of this restaurant favorite -


















Preparation Time - 30 mins

Ingredients -
  • 500 gm chicken ( with bones )
  • 2 large onions
  • 1 large tomato
  • 1 1/2 tsp GG paste
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1 tsp chili powder
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala
  • 1/2 cup curd
  • 3-4 green chilis
  • whole spices ( 1 green cardamom, 3-4 cloves, 2 inch cinnamon, 1 bay leaf )
  • 4 tsp oil
  • salt to taste
  • 1 tsp sugar
  • cilantro for garnishing

Preparation - Grind 1 onion into a smooth paste.

Wash the chicken and marinate with onion paste, GG paste, powdered masalas (except garam masala), 1 tsp oil and salt.

Peel the tomato and chop into fine bits.

Peel and chop the remaining onion into big chunks. Put small slits into the green chilis.

Beat the curd with 3-4 tsp water, sugar and a little salt.

Cooking - Heat oil in a non-stick wok. Add the whole spices. 

Once they release fragrance, add the marinated chicken and toss on high flame.

Once the chicken starts to change color, reduce the flame and cover the wok. 

Remove cover after 3-4 mins and add the finely chopped tomato. Sprinkle a little salt.

Cook covered while stirring at regular intervals. Once the chicken is almost done, add the beaten yogurt and the onion chunks. Also, throw in the green chilis. 

Stir continuously till the yogurt forms a nice thick gravy and coats the chicken pieces. Sprinkle garam masala powder and mix.

Garnish with cilantro and remove from the flame.


















Note - Check out more chicken recipes HERE .

Friday, February 19, 2016

Broccoli and Tofu Salad

Yet another vegan recipe !! In my quest to give up meat and dairy, I am slowly and steadily introducing new recipes in our everyday menu. Though it is going to be kinda tough given the fact that both my husband and kid love their fish and poultry, I am not giving up yet. Rather I make it a point to try out alternate dishes for myself which can be prepared in a jiffy.

This recipe for example is simple and yet loaded with nutrients. Broccoli and tofu married with a mild seasoning of Asian flavours, this salad can serve as a major proportion of one's lunch. I prefer to have it with some soup or toasted brown bread.

Read on for this recipe -

















Preparation Time - 10 mins

Ingredients -

  • 2 cups broccoli
  • 100 gm tofu
  • 2-3 garlic flakes ( finely chopped )
  • 1 1/2 tsp soy sauce
  • 1 tsp toasted sesame seeds
  • 3-4 dry red chilis
  • 1 tsp honey
  • salt to taste
  • 1 tsp canola oil / rice bran oil
  • 1/2 of 1 lemon
  • a dash of pepper


Preparation - Steam the broccoli florets.

Cut the tofu into thin long strips.

Cooking - Heat the oil in a skillet. Add the dry red chilis and garlic. Fry till fragrant.

Throw in the tofu and soy sauce. Toss for 1-2 mins.

Add the broccoli florets. Season with salt. Toss for 2-3 mins.

Finally add the honey, pepper and lemon juice. Mix gently to coat the broccoli and tofu with the seasoning.

Remove from the flame and sprinkle the toasted sesame seeds over the salad.

Serve warm.



















Note - Additionally nuts and carrots can also be added to this salad to make it more interesting.

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