Saute Capsicum and Onion 1. Rich in vitamin c 2. Gluten free recipe 3. Helps in weight loss 4. Quick and easy to make Calories 110 Servings 1 Ingredients 1. Capsicum (red/ yellow /green) 1 Cup 2. Onion % cup 3. Olive oil 1 tsp 4. Salt as per taste 5. Black pepper powder as per taste Steps 1. Remove seeds and ribs from capsicum; cut lengthwise into strips and halve crosswise. 2. Heat oil in a large nonstick skillet over medium heat. Add capsicum and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.Ingredients 1. Onion finely chopped 1 Medium 2. Tomato finely chopped 1 Medium 3. Curry leaves 1 stalk 4. Green chilies finely chopped 2 piece 5. Coriander leaves finely chopped 1 Tablespoon 6. Lemon juice extracted and strained 1 piece 7. Mustard 1/2 Teaspoon 8. Cumin seeds 1/2 Teaspoon 9. Turmeric powder 1/4 Teaspoon 10. Salt 1 to taste 11. Oil 1 Teaspoon 12. Rolled white oats 1 Cup Steps 1. Roast white oats, in a heavy pan, for two minutes. 2. Allow cooling; cook roasted oats in 2 cups water for 6-8 minutes 3. Remove and allow to cool, keep aside. Heat oil in a pan, add seeds, and curry leaves, Chillies, allow spluttering. 4. Add onions, tomatoes, stir-fry for two minutes. Add white oats, turmeric, salt, lemon juice, and coriander. 5. Cover and cook on low heat, till fluffy and excess moisture, evaporates. 6. Serve hot.Ingredients 1. Whole Wheat Flour, 15 gms 2. Oat Flour, 10 gms 3. Ragi Flour, 8 gms 4. Jowar Flour, 8 gms 5. Chana Flour, 8 gms 6. Water, for kneading the dough Steps 1. Add all the flours in a bowl and mix with water. 2. Knead the dough until soft. 3. Divide the dough into 2 equal parts and make balls out of it. 4. Sprinkle wheat flour lightly on the rolling area. 5. Lightly roll each ball to a chapati. 6. If needed sprinkle flour. Do not make them too floury. 7. Heat the griddle and place the chapati on it. 8. When the chapati begins to swell up, flip it on the other side and cook. 9. Transfer the chapati to a plate and serve.Ingredients 1.Yellow Moong Dal, 1/2 bowl 2. Onions (chopped), 1 medium 3. Tomatoes (Chopped), 1 medium 4. Ginger-garlic Paste, 1/2 teaspoon 5. Green Chillies (finely chopped), 1 medium 6. Red Chilli Powder, 1/4 teaspoon 7. Turmeric, 1/4 teaspoon 8. Heeng, 1 pinch 9. Zeera, 1/4 teaspoon 10. Salt to Taste 11. Sunflower Oil, 2 tablespoon Steps 1. Wash the dal and boil it in a pressure cooker with salt, red chilli powder and turmeric. 2. Take oil in a skillet and add heeng, zeera and onions. Fry them until onion turns golde brown. 3. Then add ginger garlic paste, tomatoes an green chillies. Cook them until it is done. 4. Now add the dal to the tadka and cook in < slow flame for 5-7 minutes or till the time the tadka gets mixed into the dal thoroughly.Ingredients 1. Egg whites, 2-3 2. Onion 1 small ( finely chopped ) 3. Oil, 1 Tbsp 4. Tomato chopped, 1 small 5. Salt to taste Steps 1. Break the eggs and separate the yolks from the whites. 2. Heat one tablespoon oil in a large shallow pan. Add onion, and tomato. 3. Take the egg whites in a bowl, add salt and whisk. Add this to the pan and stir till the eggs set. 4. Drizzle some oil along the sides and flip to turn the omelette. Cook on the other side too.Ingredients 1. Oatmeal, 1 cup 2. Oatbran, 2 teaspoon 3. Onion (grated), 1 small 4. Ginger Garlic Paste, 1 teaspoon 5. Green Chillies (chopped finely), 2 6. Coriander Leaves (chopped finely), 1 teaspoon 7. Ajwain, 1/4 teaspoon 8. Olive Oil, 2 teaspoon 9. Salt to taste Steps 1. Mix all the ingredients with warm water to form a thick batter of pouring consistency, keep the mixture aside for 20-30 minutes. 2. Heat a non-stick pan. Put 1/4 tsp of oil and pour 1/2 cup batter. 3. Spread around into a round formation with the help of a flat spatula. Flip over after some time and cook till it becomes golden brown on both sides. 4. Serve hot with mint chutney.Ingredients . 1 cup multigrain corn . 8-10 foxnut (makhana) . 2 tbsp peanut . 1 tbsp roasted chana dal . 4-5 almonds (shredded) . 1 tsp cumin seed . 1tsp mustard seeds . 1/2 tsp chaat masala . 8-10 curry leaves 10. 1/2 green chilly 11.1 pinch hing 12. Few drops of oil Steps 1. Heat the oil in a wide pan. When the oil is moderately hot, add hing and mustard seeds and cumin seed. 2. As seeds cracks, add curry leaves. 3. Lower the heat to medium-low, stir-fry for about 30 seconds; add peanuts, chana dal, makhana and roast for some time. 4. Add green chilli, turmeric ( if required )and salt, mix it well. 5. Add multigrain flakes and stir the mixture gently, mix it well and turn off the heat. 6. After that let it cool to the room temperature before serving. It can be also kept for several days in airtight container. OANDOAAKRWN—Servings 3 Ingredients . Black pepper, 1 teaspoon . Chaat Masala, 1 teaspoon . Chilli Powder , 2 teaspoon . Garlic paste, 2 teaspoon . Lemon, 1 piece . Olive oil, for brushing, 2 teaspoon . Onion, sliced into rings, 1 small . Paneer ,low fat, 250 gms . Salt to taste 10. Yogurt, low fat, 1/2 cup Steps woANaAaBRWN — 1. Mix all the ingredients in a large bowl and leave it for 20-30 minutes. Onion rings which are designed for garnish shouldn't mix with other ingredients. 2. After that, place the Paneer on a drip pan, almost 20 minutes before serving, and bake it in the pre-heated oven for about 10 minutes. 3. Remove it from oven, brush with oil and bake again for almost10 minutes. 4. Garnish with onion rings and lemon. Serve hot.Ingredients 1. Ragi Flour, 1/2 cup 2. Milk, 1 cup 3. Water, 2 cups 4. Cardamom Powder, 1/4 teaspoon 6. Sugar to taste Steps 1. Slightly roast the flour first in medium flame till aromatic, around 3-5 minutes. 2. Make sure you don't burn the powder. This step is to eliminate any raw smell from the porridge.Set aside. 3. Alternatively take a saucepan and heat the water till lukewarm. Add the powder to the water. 4. Keep stirring until it gets well mixed. Add the cardamom powder to it. 5. Bring it to a boil. 6. Add milk. You can add more or less milk depending on your taste. 7. Add sugar to taste and serve hot.Servings 4 Ingredients 1. cold cooked quinoa, 2 cups 2. fresh spinach leaves, chopped, 2 cups 3. chopped cucumber, 1 cup 4. halved grape or cherry tomatoes, 1 cup 5. avocado, 1 large 6. green onions, sliced, 2 7. Rock salt and black pepper, to taste Steps 1. First, make the dressing. In a small bowl or jar, whisk together the olive oil, garlic, lemon juice, vinegar, maple syrup or honey, salt and pepper. Set aside. 2. In a large bowl, combine quinoa, spinach, cucumber, tomatoes, avocado, and green onions. 3. Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste. Serve.Servings 4 Ingredients 1. Carrots (peeled and cut into 1/4 inch discs), 4 2. Extra Virgin Olive Oil (EVOO), 2 tablespoons 3. Minced Garlic (about 2-3 cloves), 1 tablespoon 4. Lemons Juiced, 2 Medium 5. Flat Leaf Parsley Chopped, 1/4 cup 6. Sun-Dried Black Olives (pitted and very roughly chopped), 1 cup 7. Rock Salt, 1 teaspoon 8.Cracked Black Pepper, 1/2 teaspoon Steps 1. Steam the carrots for about 7 minutes. 2. Sauté the EVOO with the minced garlic over medium/high heat. 3. Add the steamed carrots to the pan and cook for about 3 minutes. 4. Stir in the salt, pepper, roughly chopped olives, chopped flat leaf parsley, and lemon juice. 5. Plate and serve hot or room temperature.Ingredients 1. Onion finely chopped 1 Medium 2. Tomato finely chopped 1 Medium 3. Curry leaves 1 stalk 4. Green chilies finely chopped 2 piece 5. Coriander leaves finely chopped 1 Tablespoon 6. Lemon juice extracted and strained 1 piece 7. Mustard 1/2 Teaspoon 8. Cumin seeds 1/2 Teaspoon 9. Turmeric powder 1/4 Teaspoon 10. Salt 1 to taste 11. Oil 1 Teaspoon 12. Rolled white oats 1 Cup Steps 1. Roast white oats, in a heavy pan, for two minutes. 2. Allow cooling; cook roasted oats in 2 cups water for 6-8 minutes 3. Remove and allow to cool, keep aside. Heat oil in a pan, add seeds, and curry leaves, Chillies, allow spluttering. 4. Add onions, tomatoes, stir-fry for two minutes. Add white oats, turmeric, salt, lemon juice, and coriander. 5. Cover and cook on low heat, till fluffy and excess moisture, evaporates.Cucumber Salad High in fiber also promotes digestion Calories 50 Servings 4 Ingredients . 2 long cucumbers . 1 medium onion . white wine vinegar, 1/4 cup . water, 1/4 cup . salt, 1 tsp . black pepper, 1/2 tsp . Sugar 1 Tbsp Steps NOAORBWN—H 1. Slice the cucumber in half and then in slices. Slice the onion in thin stripes. Mix cucumber and onions in a large bowl. Season with salt and pepper. 2. Mix white wine vinegar, water, sugar in a small bowl. Pour over the cucumbers and onions, and stir well. 3. stir well and serve.Saute Spring Onions It is low calories healthy dinner option Calories 23 Servings 2 Ingredients 1. Spring onions finely chopped, 3 cups 2. Jeera, 1 Tsp 3. Green chilli, 4 4. Ginger, 2 Tsp 5. Haldi, 1/2 Tsp 6. Finely chopped tomatoes, 2 7. Salt to taste 8. Oil, 1-2 Tsp 9. Water, 2 Tsp Steps 1. Heat a pan, add oil. 2. Add cumin seeds, let it splutter then add onions of spring onions with green chillies. Let it cook for 2 minutes. 3. Now add ginger garlic paste, let it cook for 2 minutes. 4. Now add tomatoes, turmeric powder, spring onions, salt and water. 5. Now close it with a lid and let it cook for 15 minutes on medium flame.Radish Salad It is good in fiber Calories 45 Servings 2 Ingredients 1. walnuts, % cup 2. thinly sliced mixed radishes, 2 cups 3. Flaky sea salt, as required 4. Freshly ground black pepper, as required 5. Basic Lemon Vinaigrette, % cup 6. mint leaves, 2 tablespoons Steps 1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown. Let cool; crush with the flat side of a chef's knife. 2. Arrange radishes on a plate. Lightly season with salt and pepper and drizzle vinaigrette over; top with walnuts and mint.Stir Fried Bell Pepper It is rich in Vitamin C and High in fiber. Good option for low calories dinner Calories 30 Servings 3) Ingredients 1. bell pepper, 1 2. sweet onion (medium), 1 3. olive oil, 1 Tbsp 4. Worcestershire sauce, 1 Tbsp 5. soy sauce, 1 Tbsp 6. salt & pepper, to taste Steps 1. Chop bell pepper (discard seeds) into bite sized pieces. 2. Chop or slice onion. 3. In wok or skillet over medium low heat add olive oil. 4. Saute onion for 10 minutes or until translucent. Stir frequently. 5. Add soy sauce. 6. Add bell pepper and sauté for an additional 15 minutes or until bell pepper is tender. 7. Add Worcestershire sauce. 8. Stir and cook for 1-2 minutes longer. 9. Add salt and pepper to taste.Grated Carrot Salad It is rich in Vitamin A and antioxidants. Calories 150 Servings 4 Ingredients 1. Peeled Carrot, 1 Pound 2. Dijon mustard, 2 teaspoons 3. Freshly squeezed lemon juice, 1 tablespoon 4. Salt, 1/4 teaspoon 5. Black Pepper(freshly ground), 1/4 teaspoon 6. Fresh Parsley(chopped), 2 tablespoons 7. Scallions (finely sliced), 1tablespoon Steps 1. Grate the carrots in a food processor. Set aside. 2. In a salad bowl, combine the dijon mustard, lemon juice, salt and pepper. 3. Add the carrots, fresh parsley and scallions (or shallots) and toss well. 4. Taste and adjust seasoning if necessary. 5. Cover and refrigerate until ready to serve.1 Ingredients 1. Coriander powder, 2 tablespoon 2. Garam masala, 1/4 teaspoon 3. Ginger-garlic paste, 1 teaspoon 4. Green chillies finely chopped, 2 teaspoon 5. Heeng, 1/4th teaspoon 6. Onions (chopped), 2 Medium 7. Red chilli powder, 1/4 Teaspoon 8. Salt to taste 9. Sunflower Oil, 2 tablespoon 10. Tomatoes (Chopped), 2 Medium chopped 11. Turmeric, 1/4 teaspoon 12. White Chana (Chickpeas), 1/2 Cup 13. Zeera, 1/4 teaspoon Steps 1. Wash white chana and boil it in a pressure cooker with salt. 2. Take oil in a skillet and add heeng, zeera and onions. Fry them until onion turns golden brown. 3. Then add ginger garlic paste, tomatoes and green chillies. 4. Add the remaining spices, turmeric, red chilli powder, garam masala, coriander powder. Cook the masala until it is done. 5. Now add the white chana to the tadka and pressure cook on a slow flame for another 10 minutes or till the time the tadka gets mixed into it thoroughly. Adjust the gravy as per the choice.Steamed Lettuce Cucumber Salad Itis rich in Potassium and magnesium. Also good source of Vitamin and also helps lower cholesterol levels. Calories 120 Servings 1 Ingredients 1. Iceberg lettuce, 1/4 2. Shallots (finely chopped), 1-2 3. Parsley (finely chopped), 1 tbsp 4. Lemon juice, as required 5. Vegetable oil, 1 tbsp 6. Salt, as required Steps 1. Put the lettuce into a steamer. 2. Squeeze in the lemon juice and put the lid on and steam on high heat for 1-2 minutes. 3. In the meantime, heat the oil in a frying pan until it's very hot and smoking. 4. Here is the just steamed green lettuce. Transfer from the steamer to a serving dish. 5. Sprinkle the shallots and parsley over the top. 6. Pour over the hot sizzling oil and sprinkle salt.Servings 1 Ingredients . Capsicum, 1 medium . Tomato, 1 small . Button Mushroom, 3 . Onion, 2 medium . Lemon Juice, 1/3 tablespoon . Black Pepper, 1/4 teaspoon . Refined Oil, 1 teaspoon . Salt to taste . Coriander Leaves, 1/4 handful Steps OONAAKRWDN— 1. Heat little oil ina pan over medium flame. 2. Saute the onions till they turn slightly pinkish in colour. 3. Add capsicums and saute them for 5 minutes. 4. Then add tomatoes, mushrooms and salt. Mix all the ingredients well. 5. Cook for another 5 minutes on medium flame. 6. After few minutes add lemon juice and pepper powder. Stir to mix well. 7. Once the dish is ready, remove and transfer it to a serving bowl. 8. Garnish with coriander leaves and serve.