Low calorie Indian Recipes: 1

Cabbage Stuffing for Plain Parathas

Preparation Time: 10 minutes, * No Cooking, * For 12 Parathas

Ingredients 3 teacups finely chopped cabbage 2 teaspoons crumbled paneer 1 chopped green chilli 2 tablespoons chopped coriander Salt to taste How to ? Sprinkle 1 teaspoon of salt over the cabbage. Leave for 10 minutes and then squeeze out the water. Add the remaining ingredients and mix well.

Health Information: Besides being one of the best sources of Vitamin C, cabbage also provides calcium, phosphorous and potassium. It is good for growing children.

Per Paratha: Calories: 10, * Protein: 1 g * Carbohydrates: 2g * Fat: 0g

Cauliflower Stuffing for Plain Parathas

Preparation Time: 10 minutes, * Cooking Time: A few minutes * For 12 Parathas

Ingredients 2 teacups grated cauliflower 1/2 teaspoon cumin seeds 1 chopped onion 2 chopped green chilis 1 teaspoon chilli powder (optional) 1 tablespoons chopped coriander 2 teaspoons oil Salt to taste Heat the oil and fry the cumin seeds for 1/2 minute Add the onion, green chilies and fry again for 1/2 minute Add the cauliflower and salt, sprinkle a little water and cook until three-quarters cooked Add the chili powder and coriander and mix well

Health Information: A tasty filling which will increase the Vitamin C and fibre content of parathas.

Per Paratha: Calories: 15 * Protein: 0.5g * Carbohydrates: 1.5g * Fat: 0.9g

Chinese Stuffing for Plain Parathas

Preparation Time: 10 minutes, * Cooking Time: 5 minutes, * For 10 Parathas

Ingredients 1 teacup coarsely grated carrots 1-1/2 teacups shredded cabbage 4 teaspoons bean sprouts (optional) 1 sliced onion a pinch baking powder a few drops soya sauce a pinch of sugar 1 tablespoon oil Salt to taste Heat the oil on a high flame Add the carrots, cabbage, bean sprouts, onion and baking powder and cook on a high flame for 3 to 4 minutes. Add the soya sauce, sugar and salt..

Health Information: A paratha stuffing with an Oriental flavour using the nutrient saving stir-frying method of cooking.

Per Paratha: Calories: 39 * Protein: 1g * Carbohydrates: 5g * Fat: 1.6g

Dal with Spinach

Preparation time: 10 minutes * Cooking time: 25 minutes * Serves 8.

Ingredients · ¾ teacup uncooked moong dal or masoor dal · 1 chopped onion · 1 teaspoon cumin seeds · 1 teacup chopped spinach · 2 teaspoons amchur powder · 1 chopped tomato · ½ teaspoon turmeric powder · 4 teaspoons oil · Salt to taste To be ground into a paste · 6 cloves garlic · 3 green chilies · 25 mm. piece of ginger Cook the dal in 3 teacups of water. Heat the oil, add the onion and cumin seeds and fry for 2 minutes. Add the cooked dal, the spinach, amchur powder, tomato, turmeric powder, paste and salt and boil for 5 minutes. * Serve hot.

Health Information: This recipe of dal enriched with spinach is a very good source of pretein. The garlic used for flavouring is known for its medicinal properties and acts as an antibacterial agent.

Per Serving: Calories 90 * Protein 5g * Carbohydrates 12g * Fat 2.9g

Moong Dal Dhoklas Preparation Time: 20 minutes * Cooking Time: 20 minutes * Makes 16 pieces 1 teacup moong dal with skin 2 teaspoon gram flour (besan) 2 green chilies 1tablespoon fresh curds 2 teaspoons fruit salt A pinch asafoetida Salt to taste For the topping 2 tablespoons finely chopped cabbage 2 tablespoons finely chopped carrots Soak the moong dal for 2 hours. Drain Add the green chilies and a little water and grind in a mixer Add the gram flour, curds, asafoetida and salt When you want to serve, add the fruit salt and mix well Pour the mixture into 2 thalis of about 200 mm diameter. Sprinkle the cabbage on top and steam for 5 minutes * Serve Hot Health Information: A protein rich Gujarati speciality without oil. Excellent with meals of for breakfast or tea-time. Per Paratha: Calories: 36 * Protein: 3g * Carbohydrates: 6g * Fat: 0.4g

Paneer Methi Palak

Preparation time: 10 minutes * Cooking time: 20 minutes * Serves 5.

Ingredients · 1 teacups chopped spinach · 1 teacup fresh fenugreek (methi) leaves a pinch soda bi-carb · 25 mm. piece of ginger · 1 chopped onion 3 chopped green chilies · 100 grams sliced paneer 3 teaspoons oil · Salt to taste 1. Chop the spinach and fenugreek leaves finely. 2. Add 2 teaspoons of water and the soda bi-carb and cook on a slow flame until soft. 3. When cooked, drain out the water and blend the leaves in a liquidizer. 4. Chop the ginger finely. 5. Heat the oil and fry the onion for 1 minute. 6. Add the green chilies and ginger and fry again for a few seconds. 7. Add the blended leaves, paneer and salt. * Serve hot

Health Information: Green leafy vegetables contain Vitamins A and C and iron and form an important part of a balanced diet. The paneer provides high quality protein.

Per Serving: Calories 88 * Protein 9g * Carbohydrates 6.5g * Fat 3.6g

Paneer Palak Methi Rotis

Preparation Time: 10 minutes * Cooking Time: 15 minutes * Makes 6 rotis

Ingredients For the dough 1 teacup whole wheat flour 1 teaspoon oil 1/2 teacup finely chopped fenugreek (methi) leaves and palak 1 tablespoon fresh curds 1/2 teaspoon chili powder 1/4 teaspoon turmeric powder A pinch asafoetida 1/2 teaspoon sugar Salt to taste For the topping 1/2 teacup finely chopped fenugreek (methi) leaves and palak 1 tablespoon grated paneer For the dough Mix the ingredients and knead into a dough. Add more curds if required to make the dough Divide into 6 portions and roll out into rotis Cook on a tawa (griddle) on both sides How to proceed When you want to serve, sprinkle a little topping on top of each roti. Place below the grill for 1 minute. * Serve Hot

Health Information: Methi, palak and paneer, when added to the whole wheat chapatti increase the calcium content more than 7 times. Methi is rich in calcium and Vitamins A and C

Per Paratha: Calories: 90 * Protein: 4g * Carbohydrates: 16g * Fat: 1.4g