Keeping the pounds off isn’t an easy task and with tasteless salads the drill gets all the more difficult. These simple and colourful diet recipes by Prachi Sanghvi will help along the way...
Keeping the pounds off isn’t an easy task and with tasteless salads the drill gets all the more difficult. These simple and colourful diet recipes by Prachi Sanghvi will help along the way...
Tri colored paneer tikka
Ingredients:
Paneer cut into cubes: 50gms Green Bell pepper cut into cubes: 40 gms Carrot cut into cubes: 40 gms Oil: 1/2 tsp. Chaat masala: 1/4 tsp Finely chopped Coriander: 1/4 tbsp
For marinade: Lemon juice: 1/8 tsp Chilli powder: 1/8 tsp Roasted and Ground Cumin seeds: 1/8 tsp Fresh curd: 1/8 cup Ginger paste: 1/8 tsp Green Chilli paste: 1/8 tsp Black Pepper powder: 1/4 tbsp Carom Seeds (Ajwain): 1/8 tsp Fennel seeds (Saunf) powder: 1/4 tsp Turmeric powder (Haldi): 1/8 tsp Besan: 10 gms Oil: 1/4 tsp Salt to taste A few strands Saffron (Kesar) dissolved in 1 tbsp of Milk
Method: Combine paneer, capsicum, carrot and marinade in a bowl, toss gently and keep aside to marinate for at least 30 minutes. On a satay stick, arrange one piece of carrot, one piece of paneer and a piece of capsicum. Repeat with the remaining ingredients to make there more satays. Heat a non- stick tava and cook the skewers on a medium flame using less oil. Serve immediately sprinkled with chaat masala and coriander.
Pasta salad recipe Ingredients: Cooked whole-wheat pasta (any shape): 1/8 cup Blanched Carrot Cubes: 1/8 cup Blanched Broccoli florets: 1/8 cup Shredded purple cabbage: 1/8 cup Hung curd: 50 grm Dried oregano: 1/8 tsp Finely chopped Coriander (dhania): 1/4 tbsp Finely chopped Green Chillies: 1/8 tsp Salt to taste
Method: Combine all the ingredients except hung curd in a deep bowl and mix gently. After all the ingredients are properly mixed, add hung curds and mix again. Refrigerate for 30 minutes and serve chilled.
Recipes by Prachi Sanghvi, Director Nutrition and Co-founder MyDIETist Nutrition App
