Weight loss is frequently considered a daunting task that necessitates constant attention to one’s diet and lifestyle. While this may be necessary to some extent, it may not be as difficult as it appears if you begin with patience and consistency. A small change in your food and lifestyle may not be enough to turn it into the tremendous challenge that millions of links on the internet have portrayed it to be.
Feature Image credits: Archana’s Kitchen
While some of us are gifted with a fast metabolism that allows us to lose weight quickly, others may take months or even years. Whatever the case may be, our diet plays a critical influence in the outcome. It’s impossible to maintain a great physique while eating oily curries, parathas, or fries. A high-protein, fibre-rich diet with little or no oil and plenty of good, nutritious ingredients makes for a healthy supper that could help you lose weight. If you’re seeking to lose weight, we’ve got 11 great recipes for you to try at home, separated per meal.
- Oats and Matar Cheela
This cheela is thick, full of nutrients, and comes with the extra goodness of peas, making it the ideal way to spice up monotonous oatmeal. This cheela, which is high in protein, is an instant hit.
Recipe- Soak the rolled oats overnight. For a minute or two, boil the peas. Add cooked peas, ginger, garlic, green chilli, ajwain, hing, and salt to a chutney grinder. To make a paste, combine all of the ingredients in a blender. Drain the water and thoroughly clean the oats. Mash the oats coarsely and stir in the peas paste. Combine all of the ingredients. Heat a Tawa and butter it with desi ghee. Spread a tablespoon of peas equally onto the Tawa. Cook each side thoroughly on a medium to low flame until golden brown. If necessary, brush the edges with ghee. Serve the cheelas hot with a side of ketchup.
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- Oats Idli
This snack is low in carbs and high in protein, making it an excellent complement to your weight-loss diet. Instead of using a conventional rice batter, this idli uses super-nutritious oats. Doesn’t it sound intriguing?
Recipe- Dry roast the oats on a Tawa till they turn slightly brown, then pulverise them in a mixer. Add oil, mustard seeds, urad dal, and channa dal to a pan and cook until the mustard seeds sputter and the dals turn golden. Add the chopped chillies, coriander, and grated carrots to this mixture. Fry for a minute after adding the turmeric powder. Season the powdered oats mixture with this spice, then stir in the curd to produce a batter similar to idli batter consistency. You can add as much curd as you want to the batter to get the desired consistency, but don’t add any water. Using oil to grease the idli steamer plates, pour the batter into each section of the steamer. 15 minutes of steaming the idlis. Note: To determine if idli is cooked, pierce it with a knife and see if the batter sticks to the knife. Remove the idlis from the pan and serve with onion chutney.
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- Matar Upma
Matar, or green peas, are low in calories and high in vital vitamins and antioxidants such as vitamin K, C, folate, manganese, protein, and fibre. The best aspect is that they’re quite adaptable, so you can use them in anything from pulao to upma!
Recipe- In a heavy-bottomed pan, heat the oil and add the mustard seeds, allowing them to crackle. Sauté the curry leaves and grated ginger until the raw scent of the ginger has vanished. Now add the finely chopped onion and cook until translucent, then add the green chillies and cook for another two minutes. Now add the lightly browned semolina, green peas, and hot water. Sauté for 2 minutes. Season with salt to taste. To avoid the production of lumps, stir constantly. Cover and cook on a low heat setting. Cook until all of the liquid has been absorbed and the semolina and green peas are tender. Serve with chopped coriander leaves or grated fresh coconut on the side.
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- Egg Chaat
Protein, healthy fats, and vitamins are all found in abundance in eggs. Not only that, but eggs are also incredibly adaptable. With a delightful desi twist, this boiled egg chaat expands the variety of the dish. It mixes the goodness of eggs with unique spices and seasonings to give your taste senses a whole different experience.
Recipe- Toss tomato ketchup, tomato chilli sauce, tamarind extract, lemon juice, roasted cumin, green chilli, and salt together in a mixing bowl. In a dish, Cut the boiled egg into two halves and put the chutney on top. Season the eggs with chopped spring onion, garam spice, and boondi. The Egg Chaat is now ready to eat.
- Methi-Ajwain Paratha
We agree that parathas are typically viewed as greasy and fatty, but when cooking at home, you can always reduce the amount of everything. Don’t you think so? This methi-ajwain paratha contains a lot of good quality fibre in methi, which helps you lose weight.
Recipe- Fill a basin halfway with wheat flour. Mix all of the ingredients in the bowl one by one. Mix in the ghee with the rest of the ingredients. Gradually add water and knead the dough until it is smooth. Allow for 15-20 minutes of resting time. Make small/medium-sized chunks of the dough. Flatten a small or medium amount of the dough into a chapati. Place the paratha on the heated Tawa. At a medium temperature, cook the methi paratha. Continue to cook the parantha on both sides using a generous amount of ghee on each side. With the remaining dough sections, continue to make parathas. The hot paranthas can be served with Achhar or any other side dish of your choosing.
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