Publishers : Arti Walia (Value Books - New Delhi)
Distributors : varietybookdepot@rediffmail.com

The Weight Loss Cookbook is a practical handbook to guide you into a healthy, hassle-free and enjoyable way of losing weight.

Categorized into different chapters, this book will make it easy for you to understand what you are doing before getting to the delicious part of it- the recipes.

The recipes are formulated in such a manner, that not only are they easy to put together, but are tasty enough for the rest of the family to enjoy. A chapter on Dessert that are permissible, will cater to your sweet tooth! We want you to feel what we feel, weight loss can be enjoyable.

Vegetarian Recipes

Chokker Cutlet 

1. Mix together the chokker, gobi, palak, potato, green chilies, hara dhania, salt and pepper in to a dough like consistency.

2. Shape the mixture into round balls and flatten a bit. Refrigerate for ½ hour.

3. Heat a nonstick frying pan, brush with a little oil and brown the cutlets on both sides. Serve hot.

Vegetable Salad

1. Mix the vegetables and refrigerate to chill

2. Mix the salt, pepper, garlic, sweetner and sirka. Keep Aside

3. Before serving, mix the vegetables and the sirka and serve immediately.

Toasted Cabbage Sandwich

1. Roast the zeera in a pan. Add the patta gobi and shimla mirch. Stir-fry over high heat till edges brown a little. Take off the heat and cool. Mix in the dahi, salt and black pepper powder.

2. Brush each slice of bread with oil.

3. Heap this mixture on the un-greased side of a slice of bread and cover with the other one, greased side up.

4. Toast in a snack toaster till lightly brown on both sides or alternately in a griller and serve.

Paneer Tikki

1. Mash the paneer till smooth, either in a blender or with a katori.

2. Mix in the egg, cabbage, salt, black pepper powder, hari mirch and hara dhania. Form into flat rounds.

3. Heat the oil in a nonstick frying pan and cook the tikkis, browning on both sides.

4. Serve with a Hari chutney

Non-Vegetarian Recipes

Melting Moments with Chicken

1. Cut the Chicken into 1" cubes.

2. Place the chicken, ajwain, salt, ginger and enough water to cover the chicken in a pan and cook till chicken is tender.

3. Add the cream, black pepper powder, jaiphal and simmer till chicken is tender.

4. Add the spinach, saving a bit for garnish, bring to a boil and simmer for a minute.

5. Serve hot garnished with the raw spinach leaves.

Murgh - E - Til

1. Pre heat the oven to 450º F / 220º C

2. Roast the sesame seeds to a light color and keep aside.

3. Pierce the chicken all over and marinate in dahi, ginger, garlic, salt, til and hari mirch for 4-5 hours.

4. About 20 minutes before serving, bake the chicken pieces over a drip tray, in a pre-heated oven, or grill in a barbeque for 15-20 minutes, or until tender.

5. Serve garnished with hara dhania and lemon