Recipe of Low Calorie food

• Chop spinach and puree it.
• Blend maida with a little milk and make a smooth paste.
• Add the rest of the milk, mix well and bring to a boil.
• Separate egg whites from the yolks.
• Heat oil in a pan, saute the chopped onion for two minutes, add spinach puree.
• Leave it to cool, add two well beaten egg yolks, cinnamon powder and nutmeg.
• Beat egg whites till stiff and fold in carefully into the mixture.
• Season with salt and pour this mixture into a greased baking tray.
• Sprinkle grated paneer over it and bake on medium temperature (160 to 175 degree c) for 30 minutes.

CABBAGE APPLE DELIGHT RECIPE

1 sliced Red Cabbage (if not available then normal cabbage)
2 meduim sized sliced Apple (Sabe)
1 meduim sized chopped Onion (Pyaj)
1/2 cup Vinegar
4 Pepper corns (Kalimirchi)
1/2 " Cinnamon (Tuj/Dalchini)
2 Cloves (Lavang)
1 tsp Oil
1 tblsp Fine Wheat Flour (Maida)
1/2 Litre Water
Lemon Juice to taste
Salt to taste
Artificial Sweetner to taste

Method

• Heat oil in a teflon-coated pan.
• Saute onion for a little while.
• Add apples and cook for a few minutes.
• Add sweet-n-low, cloves, peppercorns, cinnamon, vinegar, salt, lemon juice and water and bring to a boil.
• Add chopped cabbage, cover and cook on a low flame.
• When it's done, just before serving, add flour, stirring continuosly to avoid lumps.
• Serve immediately.

MACRONI IN A HURRY

BEANS SALAD

• Wash white cow beans and kidney beans separately.
• Soak them separately, overnight in plenty of water. wash and soak the green moong beans for about two hours.
• Boil the three dry beans separately in salted water till soft. drain and let them cool..
• Strain the french beans and cut into one-fourth inch pieces. boil in salted boiling water till done.
• Drain immediately (you may reserve the cooking liquid to use as stock for sonic officer recipe) and refresh with cold water. drain and keep aside.
• Peel and cut onion into one-fourth inch size pieces. clean, wash, drain and chop green coriander and mint. wash and chop green chilies finely. peel and wash and chop it.
• Dilute lemon juice with equal amount of water. stir in chopped green coriander, mint, green chilies and chaat masala.
• Shake well and refrigerate the dressing for at least an hour.
• Mix all the cooked beans with diced onion and add the dressing. toss the salad to evenly mix the dressing.

Combine oats, cottage cheese, eggs and vanilla in a blender or food processor; process until smooth. Gently stir in the blueberries. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 more minutes or until golden.

Combine yogurt and maple syrup; serve alongside pancakes.

Three-cup breakfast
Vegetarian option

1 cup whole-grain cereal
1 cup skim milk
1 cup blueberries

Choose a cereal that's less than 150 calories and has three or more grams of fiber per serving (examples: Multi-Grain Cheerios, Total Whole Grain Flakes, Kashi GoLean Original, Wheaties, Kashi Mighty Bites).

• 1/4 teaspoon lemon pepper

Combine cottage cheese and lemon pepper. Serve with carrots and peas.

Makes 1 serving of dip.

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer 10 minutes. Remove from the heat and stir in lime juice.