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.
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
Ingredients:
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
Method:
• 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
Ingredients:
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
Method:
• 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
Ingredients:
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
Method:
• 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.
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
Ingredients:
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
Method:
• 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
Ingredients:
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
Method:
• 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
Ingredients:
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
Method:
• 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.