Hello everyone, welcome to Home Cooking with me, Hema Subramanian. Many of you have been requesting weight loss recipes. Here is a collection of weight-loss recipes to help you. And they’re all very healthy and great for your daily meal plan.
Put the pan on the stove and add 2 tsp of olive oil. After adding the olive oil, add half of the thinly sliced onion.
3 large cloves of garlic, finely chopped.
Add a thinly sliced piece of green capsicum. Next, add thinly sliced red capsicum. Sauté it nicely.
So I’ve taken about 7 thinly sliced mushrooms. SautéSauté the mushrooms for 2 minutes.
Add half a teaspoon of salt. You can adjust the salt and pepper according to your taste. Next, add half a teaspoon of pepper.
So the mushrooms are cooked, and the vegetables are done. I’ve been sautéing them for about 5 minutes now. Turn off the stove. Remove the vegetables from the pan and keep them aside. Egg whites are a rich source of protein, and they have a very high nutritional value. Egg whites offer many health benefits. They are excellent for muscle growth and help strengthen your muscles. Especially for those of you who are working out, it’s really good for you. Egg whites are also great for weight loss because they have a very low calorie content and keep you fuller for longer. Egg whites are also a good source of calcium, and, hence, they are also very good for your bone health. So you can see that egg whites offer many health benefits and can be incorporated into your daily diet. Season the egg whites with a pinch of salt and a little pepper.
So whisk the egg whites until nicely whisked. So now I’m going to make the omelette in the pan. Add about 2 teaspoons of olive oil. Just spread the oil across the pan. Make sure the pan is completely coated.
Keeping the flame on low, close the pan for a couple of seconds.
Just spread the cooked vegetables around the omelette. Close the pan. So the egg omelette is done. Egg white is cooked. So sprinkle some finely chopped spring onion greens. So this is optional. If you don’t have spring onion greens, you can use coriander leaves instead. It’s up to you. Turn off the stove. Here is a healthy, protein-rich egg white omelette with all these beautiful vegetables that you can enjoy anytime, not only just for breakfast.
For the smoky, red-hot chicken, I’ve taken about 1 kg of chicken drumsticks. If you don’t have drumsticks, don’t worry about it. Just make sure all the pieces are of equal size. So I’m just going to make a couple of slits on the chicken drumsticks. We make these because when you marinate the chicken pieces, the marinade seeps into them, making them nice and juicy. So for this recipe, marination is very, very important. To marinate the chicken, I’m going to add a few ingredients, starting with 1.5 teaspoons of salt. The juice of one small lemon. 2 tsp ginger garlic paste 3 tbsp red chilli powder 1 tsp pepper One and a half teaspoons soy sauce. about one and a half teaspoons of tomato ketchup and about 2 teaspoons. Óleo. So rub the chicken pieces with the marinade. Make sure everything is well-coated.
So now we’ve mixed the chicken with the marinade. Let this sit for at least 2 hours. Leave this at room temperature for marination. So, after two hours of marinating the chicken, take a nice wide pan. First, we’re going to cook the chicken. Keeping the flame on low, place all the pieces.
After about 5 minutes, flip the chicken pieces over. So you can see the chicken pieces are releasing all those juices. So make sure you cook this on medium-low.
Cook on medium-low heat for about 10 minutes. Turn the chicken pieces at intervals. Wow, look at the chicken. Just flip the pieces. So the chicken will be cooking in its own juices. Haven’t added any oil or water. You can see that it’s released a lot of juice here. So, we’re going to keep all these flavors intact.
Continue cooking the chicken pieces for another 10 minutes on medium-low heat, until the sauce thickens and all the juices are absorbed.
Thank you. So you can see all the juices have thickened very beautifully. It’s coated the pieces nicely. Chicken pieces are almost done here.
Turn off the stove. and keep the chicken pieces aside. So I’m using a grill pan to grill the chicken pieces. Just pour a teaspoon of oil. Just going to spread it out and grease the pan. Now, if you have a proper grill at home, you can use that as well. So I’m just grilling it on the stove top. So if you have an oven grill, you can use that as well. There are different ways to grill this chicken. This is one of the easiest ways. So I’m showing you this. So we’re going to grill this on a low flame.
So brush a little oil. You can also use ghee if you like.
So we’re going to get a char on the pieces, you can see. Just grilling those to get that char. So make sure you do this on a low flame. You don’t want to be in a hurry. So now we’re going to smoke the chicken to get that lovely smoky flavour. I’m heating a piece of charcoal. Place it in a little cup. Place the cup in the centre of the pan. Just add a little ghee to it and close the pan immediately. So you’re going to get this nice smoke that’s going to coat all the pieces, giving the chicken a wonderful smoky flavour. Keeping the flame on low, smoke the chicken for about 5 minutes. So we’ve smoked the chicken pieces. So remove the charcoal from the pan. So you can see. The chicken is grilled beautifully. It’s got that lovely char. This is a wonderful recipe. It’s very easy to make. The key is in the marination. Make sure you get those flavors right. So this is absolutely delicious. Smoky, red-hot chicken is ready to be served. Make sure you serve it nice and hot as soon as you grill them. Dima Torzok did subtitles.
Mmm!
For the tandoori broccoli, I’ve taken one large broccoli head. Cut it into medium-sized pieces. You don’t want it too large or too small. Wash it nice and clean. So first we’re going to steam the broccoli pieces. So I’m placing it on a steaming tray and letting it steam for about 5 minutes.
After 5 minutes, remove the broccoli pieces and set them aside. Next, I’ll make the marinade. To a bowl, add one cup of hung curd, one teaspoon ginger-garlic paste, half teaspoon turmeric powder, two teaspoons red chili powder, 1 teaspoon cumin powder, 1 டீஸ்புன் கிரம்மாசாலா பாவ்டம் 1 టిస్పుం చాట్ మసాలా పావ్డా Half teaspoon salt. 1 टीस्पुन कसूरी मेती and the juice of half lemon. Mix everything until well combined. Hung curd is just straining regular curd or yogurt through a muslin cloth to remove excess water or moisture, so we get a nice, thick, creamy curd. So now the marinated mixture is ready. We’re going to marinate the steamed broccoli pieces for about an hour. So make sure you mix all the pieces along with the marinade, gently using your hands. Make sure all the pieces are coated well.
So let this sit for about an hour. Now we’re going to grill the broccoli pieces, so I’m just using a regular grill pan. So if you have a regular grill oven or just a normal grill at home, you can use that as well. For those of you who don’t have any of that, you can use a normal grill pan or just a regular pan to make this. So I’m going to grease the pan with a brush first. I’m using ghee; you can use either ghee or oil. So gently place the broccoli pieces in the pan. Thank you. So we’re going to grill on each side for about 3 to 4 minutes on medium-low flame. Just brush the pieces with a little bit of ghee. Gently turn the pieces over. So make sure that it’s grilled on all sides.
Once the broccoli pieces are fully grilled, toss them. and remove it from the pan. Broccoli is a superfood rich in vitamins, minerals, and fiber. The antioxidants and fiber in broccoli help lowerblood sugar levels. So it’s very good for people who have diabetes. Here is an absolutely delicious and super healthy tandoori broccoli. Now I have served it with a nice cucumber, carrot, and onion salad and some mint chutney on the side. This is an absolutely easy recipe, and it’s a great way to enjoy your broccoli.
For the oats paniyaram, I’ve taken 1 cup of rolled oats. First, we’re going to soak the oats. Oats have several benefits. First and foremost, they are gluten-free. They are an important source of vitamins, minerals, fiber, and antioxidants. Pour 1 1⁄2 cups of water over the oats and soak for about 30 minutes.
After 30 minutes, you can see the oats have been soaked beautifully. They’re nice and soft. I’m going to transfer it to a mixer jar and grind it to a nice, coarse batter. Oats have several health benefits, including support for weight loss, and they’re good for your gut health as well. Transfer the batter to a nice big bowl. First, I’m going to add a quarter cup of finely chopped onions. One large green chili, chopped. A piece of ginger, finely chopped. One small carrot, grated finely. Add a few cooked peas. Add a quarter cup of grated cabbage. Next, add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of turmeric powder, and 1 teaspoon of salt. You can adjust the salt to your taste and add 1 tablespoon of rice flour.
So now, mix everything— all the ingredients along with the batter. So you can see the batter is nice and thick, it’s not runny. So make sure it’s a bit thick, you don’t want it too watery or runny. If you feel the batter is too runny, you can add a little bit of rice flour. Finally, add some chopped coriander leaves. The batter for the paniyaram is now ready. Let’s start making the paniyaram. Next, heat a paniyaram skillet. So I’m just going to add 2 drops of ghee to each mould. So once it’s nice and hot, I’m just going to put a little bit of batter into each mould. So cook for about 5 minutes on each side. So after 5 minutes, I’m just flipping these over. So maintain the flame at medium-low throughout.
Here are these wholesome, flavourful, fibre-rich Oats Paniyaram that you can enjoy nice and hot with your favourite chutneys by the side. So, making these oats paniyarams is a great way to enjoy your oats.
To a pan, add one small cube of butter. So butter will give the soup a nice, rich flavour. And add about 1.5 teaspoons of olive oil. Next, add 1 large, chopped onion.
8 cloves of garlic, just gently smashed to release those flavours.
To this, I’m going to add two small potatoes, roughly chopped. So, if you don’t want to add potatoes to the zucchini soup, you can make it without them. But what the potatoes do is give the soup a nice, rich, creamy flavor. Instead of adding corn flour, milk, or cream, you can add 1 potato or 2 small potatoes to give the soup a rich, creamy texture. Sauté the potatoes for about two to three minutes. For the zucchini soup, I’m using one large zucchini. So this will be good enough for about four people. Just peel off the skin and chop it into pieces. So, if you do want to make the soup with the skin, you can. Sometimes the skin can be a little bitter, so taste it. So it’s safer to remove the skin while making the soup. Next, add the large, chopped zucchini.
Season it with salt and pepper. So I’m adding 1 tsp of salt and 1 tsp of pepper. So now you can adjust the seasoning according to your taste. I’m also adding one teaspoon of Italian herbs or Italian seasoning. This is going to add a really nice flavor to your soup. So, if you don’t have Italian seasoning and have oregano, you can use that. You can even do it without the Italian seasoning and oregano and use the salt and pepper. After 5 minutes, I’m going to pour about 2 cups of water. This is a 250 ml cup.
Close the pan and cook for about 15 minutes on medium flame. It’s been about 15 minutes. The vegetables have cooked. So now I’m going to turn off the stove. We need to cool this mixture completely. So now the vegetable has cooled down completely. I’m going to transfer it to a mixer jar and grind it to a nice, fine puree.
So now you can see the vegetables have been ground to a nice fine puree. Transfer this back to the pan. Now I’m going to dilute the soup by adding a little bit of water. Now I’m adding 1 cup of water because I like it a little thicker. But if you want it a little more diluted, you can add water and adjust the soup to your taste.
For the chickpea salad, or chana salad, I’ve soaked half a cup of chana overnight. Now it’s become nice and plump, you can see. So now I’m going to pressure cook this. Add the soaked chickpeas to the pressure cooker.
Just make sure the chickpeas are completely immersed in the water. Add a pinch of salt. If you don’t want salt, you can also do it without salt.
Pressure cook for about 2 whistles on medium flame. Now you don’t want to overcook the chickpeas, because they can become very mushy, and won’t be proper when mixing the salad. They need to be firm but not uncooked. The chickpeas are cooked beautifully. I’m going to strain it and cool it completely.
For the salad dressing, I’m taking the juice of one large lemon.
Next, add 1 tbsp of extra virgin olive oil. If you don’t have extra virgin olive oil, don’t worry about it. You can do the dressing without the olive oil. Add a quarter teaspoon of salt and freshly crushed pepper. Mix everything. The dressing is done, keep it aside. So now I’m going to make the salad. Take a nice big bowl for mixing. First, I’m going to add the cooked chickpeas. Next, I’m going to add one medium-sized onion, chopped. One small capsicum, chopped so that all the vegetables are cut to the same size. So that when you’re eating the salad, it will be nice. One cucumber, deseeded and chopped. I have a few cherry tomatoes here now. Adding some red cherry tomatoes. If you don’t have cherry tomatoes, don’t worry about it.
You can use regular tomatoes, but make sure they’re nice and ripe and juicy. I found some yellow cherry tomatoes, so I’m going to use them for the salad. They look absolutely gorgeous, you can see. So, if you don’t have these, don’t worry about it. I found them in the market, so I got them. You can use yellow capsicum or yellow bell pepper. You can also use red capsicum. So, you have several options for vegetables. So, don’t worry about it. Add some chopped coriander leaves. So, you can also use parsley if you have. Finally, I’m going to pour the salad dressing. The last ingredient I’m going to add is a quarter teaspoon of chaat masala powder. Now, this is completely optional. Now, mix the salad. You can adjust the seasoning according to your taste. So, if you want to add a little more pepper, lemon juice, or salt, you can always adjust it to your taste. After mixing the salad with the dressing, let it sit for about 10 minutes. You can refrigerate it and serve it nice and cold.
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