Cauliflower and Carrot Vegetable For Weight Loss

Cauliflower is typically fried or cooked in a fair amount of oil, but to reduce the amount of oil needed to fry, add the oil at the end or better still, grill it or oven-cook it to bring a similar flavour with a fraction of the fat.

Ingredients

1 small cauliflower (3 cups), divided into small florets (1 inch)

1 1/2 cups carrots, peeled and thinly sliced (1/4 inch)

4 tsp vegetable oil

Pinch of asafoetida

1/2 tsp cumin seeds

1 tsp fresh ginger, chopped

1/4 tsp turmeric

1 1/2 tsp salt

1 tbsp coriander powder

1/2 tsp mango powder

3/4 tsp garam masala

1 cup fresh coriander, finely chopped

Preparation

Wash and drain cauliflower, carrots and coriander. Set aside.

Heat 1 tsp oil in a heavy, non-stick skillet over medium to high heat. Add asafoetida and cumin seeds and cook for a few seconds until seeds are golden brown.

Add vegetables and stir. Add ginger, turmeric, salt and cayenne pepper. Stir thoroughly

Heat through, cover with a lid and reduce heat. Simmer for 8-10 minutes. Open once or twice to stir the vegetables. Cook until vegetables are tender but firm.

Sprinkle with coriander powder, mango powder and garam masala. Stir carefully in a lifting and turning fashion so as not to mash the vegetables.

Add the remaining 3 tsp of oil around the sides of the pan, allowing the oil to get to the bottom of the pan. All the liquid from the vegetables should be evaporated; if not, increase heat to evaporate it. Fry for 3-5 minutes, stirring once or twice in the same lifting and turning fashion. (This final roasting or frying in the oil brh1gs out the true flavour of this dish.)

Transfer to a serving platter. Garnish with fresh coriander.


Baked Potato

We are often told that potatoes are fattening, but the truth is otherwise. Potatoes are not fattening per se, but it is the cooking style which makes them fattening. Generally, potatoes are fried or cooked along with fats and being a good absorbent, it absorbs all those calories. This dish is a special treat for all those who relish the taste of potatoes but are afraid to have it.

Ingredients

6-8 small potatoes

1 tbsp unsaturated oil (sunflower or corn oil are best for this dish)

2 tsp chilli-garlic paste

3 tsp salt

Pinch of asafoetida

Preparation

Peel the potatoes and prick them with a fork.

Keep the pricked potatoes in salty water for 5-10 minutes.

Grease the potatoes with oil and chilli-garlic paste.

Preheat oven to 4500 C.

Place potatoes in oven and bake until done.

Eat the potatoes with ketchup.

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