Paneer Makhana Cutlets - Low calorie Weight loss recipe

Method:

1. Dry roast 30g Makhana in low flame until they turn crisp. Cool them down and coarsely grind them.

2. Make a coarse paste of 4 green chilies, 4 garlic cloves, half inch ginger piece, coriander leaves, mint leaves, few curry leaves, and keep it aside.

3. In a bowl, add 170g grated Paneer, 1 cup peeled and grated bottleguard, 1 cup grated carrot, half cup finely chopped red pepper, half cup frozen green peas,  one small onion finely chopped, powdered makhana, 1 tbsp chat masala, 1 tsp coriander powder, 1 tsp cumin powder, 1 tbsp lemon juice, rec chilli flakes(optional), Oregano powder (optional). Now mash all of these nicely without adding any water. It should become like a dough consistency.

4. Now grease your hands with some oil, take a ball size of this dough, and make a dip in the middle, fill it with some grated/cube of cheese, fill it back and make into the shape of a cutlet.

5. Make all cutlets ready like this, finally roll them in bread crumbs and shallow fry in a non stick pan with very less oil.

7. Serve hot with green chutney or sauce.

8. This recipe is very low in calories and can be included in your weight loss journey. It can be taken as snack or even as dinner.

Munakkaya Thokku Prawns Curry (Prawns with Drumstick Pulp Curry)

 

Method:

1. Wash and devein 250g Prawns and marinate them by adding a pinch of salt, turmeric powder, lemon juice, garlic pepper powder, oregano powder.

2. Add some butter in a pan, and cook the prawn until they get nicely cooked.

3. Boil 5 drumsticks by adding a pinch of turmeric powder and water in an open vessel until fully cooked.

4. Now, let the drumsticks cool down and then scrape all the pulp by using a spoon, mash it nicely at the end and keep it aside.

5. Add oil in a pan, add mustard seeds, cumin seeds, urad dal, red chilli, crushed garlic 5-6, curry leaves, chopped green chillies 4, one medium size onion or 6 shallots sliced, cook until onions turn brown.

6. Now, add pinch of turmeric powder, the mashed pulp, cook for 5 min.

7. Now, add the cooked prawns into it, mix well and cook for 5 min.

8. Add freshly chopped coriander leaves and serve hot with Rice or Roti.

Munagaku Dosa (Drumstick leaves Dosa)

Munagaku 1 cup packed, 1 tbsp oats, 1 tbsp besan, 1 egg, chia seeds 1tsp, flax seeds 1tsp, green chilli 2, garlic 2. Grind all.of these into smooth paste. Now add cumin seeds, chipped curry leaves. Make dosa and top it with onions. Serve with any chutney.

Malai Mebab

Method:

Marinate 250g chicken breast with squeezed ginger garlic paste 2tsp, crushed pepper 1tsp, greek yogurt 2 tsp, lemon juice 1tbsp, salt. You can freeze information later use too. After defrost, remove excess water from the sides, add 2tbsp fresh cream, 6 cashew nuts powdered, crushed kasoori methi, 1tbsp melted butter, 1 tbsp olive oil, 2 tbsp mozzarella cheese and mix well. Bake in the oven in fan mode at 190-200 temperature for around 25-30 min by rotating  on each side. Serve with green mint chutney and veggies salted.

Bitter guard stuffed with peanut powder

Method.

1.Cut 3 bitter guard into 3-4 big pieces. Put a slit in the middle.

2. Soak them in butter milk, turmeric powder and salt and bring it to boil.

3. Drain it and separate the bitter guard pieces and the kova part which looks like paneer.

4. Gently squeeze the bitter guard and remove excess water and deep fry in oil until crisp.

5. In a pan, add 1tbsp oil, cumin seeds, 1 whole garlic peeled, half cup peanuts,3 red chillies, and roast lightly. Add salt and grind into coarse powder.

6. Now, take 2 tbsp oil in a nonstick pan, add curry leaves, add the powder, mix, then add the kova, cook until it leaves oil. 

7. Stuff this into the bitterguard, leave the left over powder mixture in the same pan, add the stuffed bitter guards, and cook for 5 more min.

8. Serve with rice or roti.

Crispy Mushrooms

1. Heat butter in a pan, add button mushrooms and cook on high flame for 2 min.

2. Add salt, pepper powder, finely crushed garlic and mix well.

3. Now sprinkle 1tsp corn flour and mix.

4. Add 1 tsp Olive oil and mix and transfer to a baking tray.

5. Grill in pre heated oven in Fast grill mode for 20 min until crispy and serve hot.

Oliga (Bobbattu)

Ingredients:

This recipe makes around 18 oligas

Chiroti Rawa 1.25 cup (Looks like sooji but it will be very thin) - it's my yellow cup

Maida 1.75 cup

Jaggery 7 cubes

Toor dal 2.5 cup (my yellow cup)

Turmeric a pinch

Salt a pinch

Elachi 12 pods crushed

Oil 

Poppy seeds

Method:

1. Take chiroti rawa, maida in a vessel, add salt, turmeric and make the dough by adding water. The dough should be very soft and it should be sticking all over hand. Now add some oil on top and leave it for 2-3 hours or even over night

2. Take a heavy dingchik and nicely mash the dough and all the rawa should fully get soft and it should be very soft to touch and it should be stretching nicely.

3. Boil the toor dal by adding turmeric and 3 glasses water.
4. When dal is 80% cooked,( When we press the dal, it should get crushed but should not get mushy.), drain all water by using a colander. Now add the dal to same bowl, add jaggery by fully smashing it in a news paper (make sure its fully powdered else, it won't melt easily.), add elachi powder and cook for 5-8 min by closing lid.

Make sure it doesn't burn.

5. Now cool it and grind it into smooth paste without adding any water. If it's too watery, we need to use a muslin cloth and squeeze out all water. If it's too dry, we can add few spoons of milk while doing mixi. Taste it and ensure the sweetness is perfect to eat the poornam.

6. Now apply oil to hands, take small lemon size dough (less than what is needed for poori). Take foil paper and Spread it with hand and then put one big ball of poornam and cover with the dough edges. Dough should only be in single layer all over and remove any extra dough.

7. Now apply poppy seeds on top and gently roll only the edges until its fully thin.

8. Heat a non stick pan, apply oil and then roll this oliga onto pan and cook on high flame for few seconds. Apply oil on top with brush. And then flip to other side and cook. 

9. Serve hot or cold with ghee and milk.