Are you watching your weight but tired of eating the same old food every other day? Diet plays the most important role when it comes to one’s weight loss journey and what makes following a healthy diet even more difficult is the boredom that sets in from eating the same kind of food day after day. To maintain your weight it is important not to go on fad diets but to make healthy eating a sustainable practice. Saurabh Singh Chandel, Executive Chef, Crowne Plaza Greater Noida lists 5 recipes that are healthy and low-calorie. So try these different recipes when you watch your weight.
Recipe 1: Broccoli and Quinoa Cakes
material:
Quinoa: 30 grams
Broccoli: 50 grams
Basil: 1 gram
Dill: 1 gram
Parsley: 1 gram
Coriander: 1 gram
Egg: 1 no
Salt: 2 grams
Black pepper: 1 gram
Garlic cloves: 2
Bread Crumbs: 5 grams
Cheddar Cheese: 5 grams
Olive oil: 5 ml
Way:
Phase 1
Cook Quinoa: Wash and drain the quinoa in a fine-mesh strainer. Bring the quinoa and 1 cup of water to a boil in a very small pot, cover, reduce heat to low and simmer for 10-12 minutes until all the water has evaporated. Switch off the flame, let it stand for 5 minutes and cover it.
Phase 2
Steam Broccoli: While cooking the quinoa, steam the broccoli until tender, being careful not to overcook. Filter it well, let it cool and dry it.
step 3
Place broccoli, scallions, herbs, cooked quinoa, egg, salt, pepper, garlic, and cheese in a food processor and pulse repeatedly until finely ground. Add dal in bread crumbs, mix well. Keep adding bread crumbs. You have to coat them with quinoa.
step 4
Heat oil in a pan on medium heat. Carefully place the patties in the skillet, reducing the heat to low and resist the temptation to move around with them. When they form a deep golden crust, they’ll naturally release themselves from the pan—not to stick—making it that much easier to flip. Flip it when it turns golden and remove it after about 5 minutes. On the other side, cook the pan till it puffs up a bit in the centre, reduce the heat if needed.
Recipe 2: Hummus Toast
material:
Tahina: 10 ml
Cold water: 20 ml
Olive oil: 10 ml
Cumin: 2 grams
Sea salt: 2 grams
Garlic: 2 nos
Boiled gram: 60 grams
Lemon juice: 5 ml
Paprika: 1 gram
Multigrain Bread: 2 slices
Way:
Phase 1
Combine tahini, cold water, olive oil, cumin, salt, garlic and lemon juice in a food processor. Puree until smooth.
Phase 2
Add chickpeas. Puree, stopping halfway through to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add another tablespoon or two of water.
step 3
Taste and season with additional salt, cumin and lemon juice.
step 3
Toast your bread, drizzle over olive oil, then pile up the hummus and top with paprika olive oil.
Recipe 3: Boiled Fish
material:
Fish (sea bass): 150 grams
Spring Onion: 15 grams
Ginger: 5 grams
Chinese cooking wine: 10 ml
Oil: 5 ml
Premium soy sauce: 1 ml
Sugar : 2 grams
Salt: 1 gram
Coriander: 2 grams
Way
Phase 1
Stuff the fish with 2 stocks of spring onions and thin slices of ginger. Pour over Chinese cooking wine and steam for 20 minutes.
Phase 2
Thinly slice the green onions and chop the rest of the ginger as well. Heat some oil. Meanwhile, mix soy sauce and sugar in a bowl.
step 3
Once the fish is cooked, transfer the fish to a new serving plate and remove all the stuffing. Add the green onions and ginger over the fish and pour over the sauce. Add spring onions, coriander leaves and ginger to the hot oil, then garnish with some more spring onions.
Recipe 4: Barley Porridge
material
Barley soaked overnight: 60 grams
Yellow Moong Dal: 15 grams
Cup toor dal: 15 grams
Olive oil: 5 ml
Cumin (Jeera): 1 gram
Hing: 1 gram
Turmeric Powder: 1 gram
Chopped green chili: 2 grams
Ginger garlic paste: 2 grams
Salt: 2 grams
Water: 120 grams
Way:
Phase 1
Heat olive oil in a pressure cooker and add cumin seeds, when the seeds crackle, add asafoetida, ginger garlic paste, turmeric powder and fry on medium heat.
Phase 2
Add green chilies and fry on medium heat for a few more seconds. Add barley, yellow moong dal, pigeon pea, salt and water, mix well and pressure cook for 2 whistles.
step 3
Let the pressure cooker cool down then open the lid.
serve immediately.
Recipe 5: Broccoli Moong Dal Chilla
material:
Moong Dal Shelled: 20 grams
Broccoli: 10 grams
Green peas: 10 grams
Water: 60 ml
Chopped onion: 3 grams
Ginger chopped: 3 grams
Coriander Chopped: 2 grams
Salt: 3 grams
Green chili chopped: 2 grams
Baking Soda: 2 grams
Ghee: 5 ml
Way:
Phase 1
Take the soaked and drained moong dal and grind it in a mixer to make a thick paste using little water.
Phase 2
Take it out in a bowl and grind it with green peas to make a thick paste.
step 3
Take a bowl and add moong dal, peas and broccoli. Now add onion, ginger, coriander, salt and green chillies to it. Mix it and then add baking soda to it.
step 4
Mix well and make a thin batter by adding water. Add water in small batches to achieve your desired consistency.
step 5
Heat a large frying pan over medium-high heat. Add a little ghee to coat the pan. When the griddle is hot, pour the mixture on the griddle and flatten it till it becomes thick.
Cook for a few minutes till it turns golden brown from the bottom and then flip and cook from the other side as well.