Monday, April 14, 2014

Week 4 /Fast 7 - recipe for a vegetarian 220 cal dinner

Am quite looking forward to mondays - my day of healing, learning to love the hunger pangs and the (hopefully) shrinking waistline from it all :)

Morning-Afternoon 3 teas with 8 tsp milk in all (24 cal)

Drinking a lot of cucumber-mint-ginger flavoured water

Afternoon - Saffola Veggie Twist Masala Oats (157 cal) with 10 cal worth greens chopped up
(167 cal)



Dinner - Mung sprout sprout with mixed veggies on the side
 (Quite unbelievable at ~220 calories (actual calorie count comes to 208, but I added an extra 12 calories for misc spice powders etc.)

For the Mung sprouts pancake (Pesarattu) - 76 cals
Ingredients
100 grams Mung sprouts - 31 calories 
Ginger+ green chilli - 5 cal
1 tsp oil - 40 cal 


How to:
Grind the moong sprouts, ginger, chilli with some salt and water to form a pancake batter.
On a non stick skillet, make one large pancake-a few drops of oil on this side. After 3-4 min on medium flame, flip over the golden side and turn and cook the other side. 
Cook on both sides and serve warm.

Fat-Free Dry Mixed Veg Curry (73 cals) or  132 cals with yogurt-pomegranate 
Ingredients
1 garlic clove
1/2 tsp each cumin seeds, mustard seeds
100 gram cauliflower -25 cal (broken into small florets- wash well and keep aside)
1 carrot small - 20 cal
1 cup chopped red cabbage  -28 cal
Coriander powder 1 tsp
Chili powder 1/4 tsp
turmeric powder 1/4 tsp
Curry powder 1 tsp
salt
water

to Serve2 tbsp Yogurt -50 cal
1 tbsp Pomegranate seeds  - 9 cals

How to make curry
In a wok, dry fry the chopped garlic, cumin and mustard seeds, until mustard pops. 
Add the cauliflower, carrot and cabbage - spice powders, toss well.
Add 1/4 cup water - cover and cook on low flame until done and water has evaporated.
Garnish with fresh coriander or some crushed kasoori Methi (dried fenugreek leaves)

I had this with a small dollop of yogurt topped with a few pomegranate seeds 

Count for the day is ~450 calories

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