Delicious low-calorie recipes -7

 

Delicious low-calorie recipes -7

Everyone is talking about healthy eating these days. But, how does one rustle up something at home that is low on calories and delicious as well?

Stress not as we bring you a sumptuous compilation of under-hundred calorie recipes that can be tried out at home and shared with friends too. So, this weekend don the chef's hat and get on with some serious, healthy cooking.

1. Asparagus with tomato chicken salami

Ingredients:

• 50g asparagus
• 80g tomato
• 70g chicken salami
• 20ml olive oil
• 5g black pepper
• 2g salt
• 2g fresh basil
• 20g mix lettuce

Method:
Cut the asparagus to the required size from the tips and blanch it. Roll the asparagus inside the chicken salami. Serve it with tomato salsa, grilled tomato and mix lettuce.

Salsa sauce

Blanch the tomatoes, cool, and remove the skin and seeds. Cut into small dices, add pepper, lemon juice, basil olive oil and salt to taste.

2. Crispy bread bruschetta fruit

Ingredients:

• 30g French bread
• 60g papaya
• 60g pineapple
• 10g fresh basil
• 30ml olive oil
• 20g sweet melon
• 20g kiwi fruit
• 5g bread stick
• 5ml low fat cream
• Salt to taste
• White pepper powder to taste
• 10ml lemon juice
• 5 ml tomato ketchup
• Tabassco as per taste

Method:
Cut the bread into 2 cm wide and 6 cm long pieces, and toast them. Cut the pineapples, papayas and sweet melons into sticks of size 2 cm width and 6 cm length. Make the fruit salsa: cut small dices of kiwi, pineapple, papaya and sweet melon. Add cream, lemon juice, basil chopped, tabassco, tomato ketchup and seasoning. Add the fruit salsa to the top of the toasted bread (bruschetta) and serve with fruit sticks.

3. Salmon topped with curry sauce

Ingredients:

• 200g salmon
• 40g broccoli
• 20g asparagus
• 10g babycorn
• 10g Zuchini
• 5g curry powder
• 10ml low fat cream
• 5g onion
• 5g garlic
• 10ml lemon
• Seasoning as per taste

Method:

Marinate the salmon with salt, pepper, and lemon juice for an hour before cooking. Cook salmon on both sides on a hot plate or pan and put it in an oven to cook more. Cut the vegetables to the required size, blanch them and saute them with olive oil, garlic and seasoning. Make the curry sauce: saute onion and garlic till the colour turns to light brown. Then add curry powder and saute more. Add cream and lemon juice till the sauce turns soft and creamy. When the salmon is cooked, serve it with boiled vegetables and drain out the curry sauce on the top of the salmon. Serve hot.

4. Chicken apricot tagine

Ingredients:

• 150g chicken dice
• 30g mushroom
• 30g onion
• 20g garlic
• 10g leeks
• 10g celery
• 10g carrots
• 20ml chicken stock
• 10ml olive oil
• 40g cous cous
• A pinch of saffron
• Salt and pepper to taste

Method:

Cut the chicken into dices, saute in olive oil, onion, garlic leeks, celery and carrot. Add mushroom, saute it, add chicken stock and cook till the chicken is cooked. Meanwhile soak cous cous in warm saffron water for at least 10-12 minutes. Later saute cous cous with little olive oil and season it. When the chicken is ready, serve it on the bowl with cous cous in a separate bowl. Garnish with diced apricot and serve hot.

5. Chicken stock

Ingredients

• 200g chicken bone
• 20g Leeks
• 20g celery
• 20g onion
• 20g carrot
• 2l water

Method:
Wash the chicken bones, put into water and boil. Strain the chicken. Start again: bring the water to boil with the chicken, add the vegetables. Simmer the mixture and cook for one and half hours. Keep removing the froth and after one and half hours remove it and strain the stock.

6. Vegetable kebabs stuffed with tofu

Ingredients

• 70g carrot
• 70g beans
• 60g cauliflower
• 30g onion
• 70g green pea
• Salt to taste
• 5g turmeric
• 5g coriander
• 5g cumin
• 5g green chilli
• 5g ginger
• 10g green coriander
• 5g garam masala
• 20g roasted channa powder
• 20g tofu

Method:
Cook all the vegetables and make a fine paste. Add all spices - coriander, channa powder, green chilli and seasoning. Make portioned balls, stuff the tofu inside each ball and flatten the balls like aloo tikkis. Cook the tikkies on a hot plate on both sides and serve with mint chutney and onion.

7. Mint chutney

Ingredients

• 20g mint
• 10g green coriander
• 8g green chilli
• 5g ginger
• 10ml lemon juice
• 2g chaat masala
• Salt to taste

Method:

Wash the mint and coriander 2-3 times. Make sure they are properly cleaned. Then add mint, coriander, ginger and green chilli in the grinder and blend to a smooth mixture. Add lemon juice, chaat masala and seasoning. Serve cold with the tofu vegetable kebabs.