Try some homemade recipes to stay fit

Try out Ayurvedic cookbook author Gita Ramesh's recipes to satiate your taste buds without affecting your figure.

Ians February 07, 2014
File photo of soup. PHOTO: FILE

NEW DELHI: Want to lose weight, but can't get away from your favourite dishes? Try out Ayurvedic cookbook author Gita Ramesh's recipes that can satiate your taste buds without affecting your figure.

The recipes advised by Ramesh are purely Ayurvedic and have no harmful effects on body too, said a statement.

1. Tomato Soup


Tomatoes ripe out: Six to eight

Onion: One

Small green chilli: One

Garlic cloves: Two

Cinnamon: One stick

Oil: One tablespoon

Curry leaves: Four- five

Peppercorns: One fourth tablespoon

Salt to taste


• Pressure cook the tomatoes with the roughly chopped onion, green chilli, garlic, cinnamon stick and two cups of water till two whistles. Remove and keep aside to cool. When cool, blend the mixture in a blender. Remove and strain.

• Heat the oil in a heavy bottomed pan; add the finely chopped onion and fry till golden broen. Add the curry leaves and pour in the tomato soup.

• Serve hot seasoned with crushed black pepper and salt.

2. Papaya salad


Papaya (small, raw, peeled, grated): One

Tomatoes (cut into small cubes): Two

Green chilli (finely chopped): One

Jaggery: One and half cubes

Red chilli powder: A pinch

Salt: A pinch

Tamarind juice: Two tablespoon

Roasted crushed peanuts: 100 gram

Basil leaves: A few


• Mix the raw papaya, tomatoes and green chilli in a bowl.

• Now, prepare the sweet syrup to be added to the papaya. Heat the jaggery cubes in a pan till it liquidifies. Add the red chilli poweder, salt and tamarind juice and mix well. Remove and allow it to cool and then add it to the papaya mixture.

• Serve garnished with basil leaves.

3. Bottle Gourd curry


Gourd (small, peeled and chopped): One bottle

Turmeric powder: Half teaspoonful

Red chilli powder: Half teaspoonful

Cumin seeds: One teaspoonful

Tomato (finely chopped): One

Green chillies: Two

Salt to taste

For the tempering:

Vegetable oil: One teaspoonful

Mustard seeds: half teaspsoonful

Dry red chilli: One

Curry leaves: A few

Fresh and chopped coriander leaves: Two teaspoonful


• Cook the bottle gourd, turmeric powder, red chilli poweder, cumin seeds and tomato, ornion and green chillies in a pressure cooker until one whistle. Remove and allow to cool. Add salt and stir.

• For tempering, heat the oil in a pan; add the mustard seeds. When they start spluttering, add the red chilli and curry leaves. Saute for just a minute or until the red chilli changes colour to dark red. Add the cooked bottle gourds to this and mix well.

• Serve hot garnished with fresh coriander leaves.


The Only Normal Person Here | 9 years ago | Reply

The picture doesn't look enticing.

Stranger | 9 years ago | Reply

Hmmm rare to see veg recipes on ET. Must try these out.

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