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Home  »  Books  »  Weight Loss Cookbook


Books by Niru Gupta

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


‘Weight Loss Cookbook’, Co-authored by Dr. Shikha Sharma, Published by Value Books India (subsidiary of Bookwise India Pvt. Ltd.). The name is self-explanatory. Over 100 Indian recipes, vegetarian and non-vegetarian. This book has menus week wise following a certain pattern of eating which results in weight loss. The cuisine is mixed—Indian, Western, Oriental, with a few desserts too!

To purchase this book contact:
Mrs. Niru Gupta
16, Sector 15 A, Noida, 201301, UP, India
write to:

Price: Rs. 345
South Delhi Stockists:

Vegetarian Recipes

Chokker Cutlet

  • 150 gm Chokker (bran)
  • 1 cup Phool Gobi (cauliflower), grated
  • 1 cup Palak (spinach), finely chopped
  • 1½ cup Potato - boiled, peeled, grated
  • ¼ cup Green chilies chopped, to taste
    and Hara Dhania (green coriander),
  • 1 tsp Black Pepper powder
  • Salt to taste
  • Oil to brush the pan
  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

  • 3 cups Patta Gobi (cabbage) shredded
  • ½ cup Shimla Mirch(capsicum) shredded
  • ½ cup Tomatoes de-seeded, sliced thin
  • ½ cup Onion thinly sliced
  • Salt to taste
  • ¼ tsp Black Pepper, freshly ground
  • ½ tsp Garlic, crushed
  • 1 tsp Artificial Sweetner
  • Sirka (vinegar)
  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

  • 4 Bread Slices large loaf
  • ½ tsp Zeera (cumin seeds)
  • 1 cup Patta Gobi (cabbage), diced small
  • 2 tbsp Shimla Mirch, finely chopped
  • 2 tbsp Dahi (yogurt), hung
  • Salt to taste
  • ¼ tsp Black Pepper powder
  • Oil to brush the bread slices
  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

  • 250 gm Paneer (cottage cheese)
  • 1 Egg, slightly whisked
  • 2 tbsp Patta gobi (cabbage), finely
    chopped - optional
  • Salt to taste
  • 1/8 tsp Black pepper powder
  • Hari mirch, finely chopped - to taste
  • Hara dhania (green coriander) finely
  • 1 tbsp Oil for pan-frying the tikkis
  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

  • 2 / 250gm Chicken, breasts, boneless
  • Water to cook the chicken
  • ½ tsp Ajwain (carom seeds), roasted
  • Salt to taste
  • ¾ tsp Ginger, shredded fine
  • ½ cup / 125gm Cream.
  • 1/8 tsp Black pepper powder
  • 1/8 tsp Jaiphal (nutmeg) grated
  • 1 cup Palak (spinach), washed,
  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

  • 4 Chicken Drumsticks
  • ¼ cup / 50gm Dahi (yogurt)
  • ¼ tsp Ginger paste
  • ¼ tsp Garlic paste
  • Salt to taste
  • 1 tsp Safed til (white sesame seeds)
  • Hari Mirch (green chilies) finely
    chopped to taste
  • Hara dhania (coriander) and lemon
    wedges to garnish
  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
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