You may have heard this: weight loss is 70% diet and 30% exercise. You may spend hours in the gym, but real results can be seen only when you make changes to your diet. To make it slightly easy, we’ve curated some restaurant-style low calorie recipes that are packed with flavours and nutrients. So, get cooking.
Smoked tomato and barley soup
Calorie count: 190 per serving
1/2 cup chopped onions
6 Large Ripe Tomatoes
1/3cup chopped celery
1 cup chopped carrots
5 basil leaves
2 teaspoons minced garlic
2 tablespoons vegetable oil
1/2 teaspoons smoke paprika
1/2 teaspoons raw sugar
2 tablespoons cooked barley
1/3 teas spoon black pepper.
Salt to taste
1/2cup wood charcoal
In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and sauté for 5 to 10 minutes, or until all vegetables are almost tender.
Blanch and smoked the tomatoes in a deep bowl with charcoal and butter.
Then add the water, smoked tomatoes, 2 tablespoons cooked barley, ground black pepper and smoke paprika powder.
Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until soup is thickened.
Put in a mix jar and make a fine smooth paste strain and serve hot garnished with cooked barley.
Calorie count: 120
200 gm/1 packet fresh button mushroom quarters
2 tsp chopped garlic
1 tsp chili flakes
5 basil leaves chopped
50 ml olive oil
10 cherry tomatoes (halved)
Salt to taste
Black pepper a pinch
Heat pan, add olive oil
Add garlic and cook for a few seconds on medium heat. Add basil, and tomatoes
Increase the heat, add mushrooms, and cook till almost dry
Add chili flakes and season.
Serve hot, with crusty bread/pav
Calorie count: 160
Put all the ingredients in a blender until smooth & creamy. Refrigerate for 30 min. Put in a serving bowl top with strained yogurt & garnish with sumac Serve chilled with pita bread
Raw mango, rose apple, water chestnut salad
Calorie count: 240
50 gms raw mango
80 gms rose apple
40 gms water chestnuts
15 gms spur chilies
30 gms shallots
10 gms basil
20 gms palm sugar
30 ml light soy
20 ml veg oyster sauce
20 ml lime juice
Salt to taste
Cut the raw mango, rose apple and water chestnuts in juliennes.
Slice the spur chilies and the shallots and combine them with the rest of the salad ingredients.
Combine the ingredients for the dressing in a bowl. Adjust the taste according to the sourness of the lime.
Add some finely chopped basil to the dressing.
Add the dressing to the salad mixture and toss well with just enough dressing to coat all the ingredients.
Vegan Beetroot, coconut & ginger soup from The Pantry
Total Calories – 35
60 gms beetroot
40 gms sweet potato
60 gms coconut milk
20ml refined oil
150ml veg stock
15 gms onion
10 gms garlic
20 gms ginger
1/2 teaspoon pepper
Salt to taste
Preheat oven to 400 °F.
Wrap each beet and sweet potato in aluminium foil and place in a baking dish or tray. Roast the beets in the oven for approximately 1 hour or until beets are fork tender. Once cooked, remove the beets from the foil and let cool until you can handle them. Chop the beets roughly into chunks. No need to be precise – it all gets pureed.
When the beets begin to roast, peel the sweet potatoes and chop roughly into chunks. Drizzle with enough oil and season with salt pepper. Spread out on a baking tray and roast for 30 minutes, flipping the potatoes halfway.
While the beets are cooling, heat a Dutch oven over medium-high heat and add 2 tablespoons of refined oil. Once hot, add chop onions, ginger and garlic. Cook for 5-7 minutes or until the softened and lightly browned.
To the pot, add the cooked beets and sweet potatoes, vegetable stock and seasoning with salt & black pepper. Stir well and cook at a simmer for 10 minutes.
Transfer the soup in batches to a high speed blender or use an immersion blender to purée until the soup is smooth.
Add the coconut milk and stir thoroughly to incorporate. Drizzle coconut cream on top.
Serve with thin slice of roasted coconut strips.