Showing posts with label Weight loss recipe. Show all posts
Showing posts with label Weight loss recipe. Show all posts

Tuesday, 10 October 2017

How to make Rajasthani Mirchi Vada Recipe

Recipe for Rajasthani Mirchi Vada


12-15 large green peppers
1 cup besan (chick-pea flour)
1 tsp salt
Water (to mix the batter)
Oil for deep-frying
For the filling:
250 gm potatoes, boiled, peeled and mashed
2 tsp salt
1 tsp chilli powder
2 tsp amchoor (dried mango powder)
2 tsp coriander powder
1/4 tsp asafoetida
2 tsp saunf (fennel seeds), crushed
1 tsp green chillis, chopped.
For the filling:
Mix together the potatoes,  salt, chilli powder, amchoor, coriander powder, asafoetida, green chillies
For the vada:
Wash and wipe the peppers, slit lengthwise, and de-seed.
Fill with the potato filling.
Mix the besan with the salt and enough water to form a thick, smooth paste.
Heat the oil till a drop of batter dropped in comes up at once.
Dip the pepper in the batter, and drop it into the hot oil.
Lower the heat to medium and fry till a golden colour.
Lift out and transfer on to an absorbent paper, before serving.

How to Make Chicken Ball And Spinach Soup

Recipe for Chicken Ball And Spinach Soup

A subtle tasting and low fat soup. The flavor is light and lemony. Its full of healthy veggies, light chicken balls and is filling to the core.


For chicken balls:
500 gm chicken leg or breast minced (leg will result in a softer texture)
Thinly chopped spring onion greens
Carrots (thinly shredded)
1 tsp white pepper powder
2 chicken stock cubes crumbled
1 Tbsp sesame oil
2.5 Tbsp grated ginger
1 egg for binding
Salt to taste
Little star anise powder
2 cloves garlic, chopped
3 Tbsp soya sauce
Potato starch (optional) 
For chicken balls:
Mix all ingredients above with mince till evenly distributed and place in the refrigerator.
For the soup:
Heat stock and when boiling add the egg mix till it scrambles in the soup. Mix lightly.
Take chicken out of fridge and form balls with wet hands. Add to soup.
Now taste the soup and adjust seasoning with salt and soya sauce.
Finally add mushrooms and shredded carrots. Let it cook till they have a nice crunch and not overdone.
Add lemon juice. Taste. If you need more juice, add. Dont overcook the lemon juice.
At the end, just before serving, throw in the bean sprouts and torn spinach leaves and serve.
Serve with vinegar-chillies and your favorite chilli sauce.

Friday, 15 September 2017

How To Make Daab Chingri

Recipe for Daab Chingri

Daab Chingri


Green coconut (which has started to form layers of cream inside) 1  
Prawns              500   grams
mustard oil             3   tablespoon
salt                            1   teaspoon
turmeric powder   1/2   teaspoon
onion                        1  
garlic cloves            6  
tomato                      1  
ginger (1 inch)         1  

green chillies           4  
home made mustard paste (ready made mustard powder is an easier option but would recommend home made paste)  3   tablespoon


Take a tender coconut (green coconut) which has started to form soft layers of coconut inside. Make a whole (2x2 inches) on the top keeping the cutout to use as a lid later. Drain out the coconut water inside into a separate bowl and keep the coconut aside.

Make a paste of onion, garlic, ginger, green chilies and tomato

Remove the prawns from shells and marinate with salt, turmeric powder and mustard oil(1 table spoon)

Make a semi liquid paste of 3 tablespoon of mustard powder (home made mustard seed paste would be recommended) with coconut water (3-4 tablespoons).

Cook the marinated prawns for 2 minutes in microwave and keep aside.

Heat oil(2 table spoon) in a pan. Add paste of onion, garlic, ginger, tomato and green chili.

When the paste well cooked and all the water is released (approx 5 minutes), add the semi-liquid mustard powder paste and cook for 2 minutes.

Add the microwaved prawns and cook till the gravy is thick.

Pour the entire content of the step in the coconut, and then add 4 cut green chilies.

Cover the cut portion of the coconut with the coconut lid.

Put the coconut in the microwave and cook for 10-15 minutes.

Take out the lid of the coconut, check if the prawns are soft. If required may be cooked for 5 minutes more. Serve with rice.

Monday, 26 June 2017

How to Weight Loss Recipe Open Face Scrambled Eggs & Avocado Toast

 Open Face Scrambled Eggs & Avocado Toast

 Open Face Scrambled Eggs & Avocado Toast

2 large eggs
2 teaspoons water
1/2 avocado, seeded and diced
1 teaspoon coconut oil
1/4 teaspoon Kosher or sea salt
1/4 teaspoon black pepper
2 slices of whole grain bread, toasted

Whisk together eggs, water, salt, and pepper until fluffy. Heat coconut oil in a non-stick skillet over medium heat. Add eggs and stir with a spoon until they begin to scramble. Add diced avocado and stir until desired consistency. Serve over toast.