|
|
| Home » Books » Weight Loss Cookbook |
|
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
or
write to:
niru_gupta@hotmail.com
|
|
|
| |
| |
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),
chopped
- 1 tsp Black Pepper powder
- Salt to taste
- Oil to brush the pan
|
| |
|
- Mix together the chokker, gobi, palak, potato, green chilies, hara dhania, salt and pepper in to a dough like consistency.
- Shape the mixture into round balls and flatten a bit. Refrigerate for ½ hour.
- 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)
|
| |
|
- Mix the vegetables and refrigerate to chill
- Mix the salt, pepper, garlic, sweetner and sirka. Keep Aside
- 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
|
| |
|
- 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.
- Brush each slice of bread with oil.
- Heap this mixture on the un-greased side of a slice of bread and cover with the other one, greased side up.
- 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
chopped
- 1 tbsp Oil for pan-frying the tikkis
|
| |
|
- Mash the paneer till smooth, either in a blender or with a katori.
- Mix in the egg, cabbage, salt, black pepper powder, hari mirch and hara dhania. Form into flat rounds.
- Heat the oil in a nonstick frying pan and cook the tikkis, browning on both sides.
- 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,
shredded
|
| |
|
- Cut the Chicken into 1" cubes.
- Place the chicken, ajwain, salt, ginger and enough water to cover the chicken in a pan and cook till chicken is tender.
- Add the cream, black pepper powder, jaiphal and simmer till chicken is tender.
- Add the spinach, saving a bit for garnish, bring to a boil and simmer for a minute.
- 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
|
| |
|
- Pre heat the oven to 450º F / 220º C
- Roast the sesame seeds to a light color and keep aside.
- Pierce the chicken all over and marinate in dahi, ginger, garlic, salt, til and hari mirch for 4-5 hours.
- 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.
- Serve garnished with hara dhania and lemon
|
|
|
|
| |
| |
| |
|
