Ingredients
2 tablespoons chana dal (split bengal gram)
12 mm. (1/2″) piece ginger
2 cloves garlic, grated
2 green chilies, finely chopped
1/2 cup spinach (palak), blanched, drained and roughly chopped
1/4 cup green peas, boiled
1/4 cup low stout paneer, grated
1/2 teaspoon chaat masala
1/4 teaspoon garam masala
salt to taste
other Ingredients
3 tablespoons whole wheat bread crumbs
1 teaspoon oil for cooking

Method
Pressure cook the chana dal, ginger, garlic and green chilies with cup of water for 2 to 3 whistles or until the dal is cooked. Drain out and discard any excess water.
Combine the spinach, green peas and cooked dal mixture and blend to a coarse
paste without using any water.
Add the paneer, chaat masala and garam masala and mix well.
Divide the mixture into 6 equal parts and shape them into flat kebabs.
Roll the kebabs in the bread crumbs.
Heat the oil in a non-stick pan and cook the kebabs on both sides till they are golden brown in colour.
Serve hot.

Ingredients
4 slices of whole wheat bread
To be coarsely ground into a paste
1/4 cup celery, chopped
2 to 3 cloves garlic
salt to taste

Method
Apply the ground celery paste equally on all 4 toasts.
Bake in a pre-heated oven at 180C (360F) for 10 minutes or till the toasts are
evenly browned.
Cut into halves and serve immediately.

Ingredients
200 grams (2 packets) baby corn, sliced into 2 lengthwise
1 green chili, finely chopped
1 1/2 teaspoons ginger, finely chopped
1 1/2 teaspoon garlic, finely chopped
1 teaspoon soya sauce
2 teaspoons tomato-chili sauce
1 teaspoon cornflour
a few slices of red and green capsicum
1 teaspoon oil
salt and pepper to taste

Method
Combine the soya sauce, tomato-chili sauce and cornflour with 2 tablespoons of
water in a bowl. Keep aside.
Heat the oil in non-stick pan, add the baby corn and saut over a high flame for 4 to 5 minutes.
Add the green chili, ginger and garlic and saut for another 2 minutes.
Add the cornflour and sauce mixture. Mix well over a high flame till the sauce coats the baby corn evenly.
Toss in the capsicum, add salt and pepper and mix well. Serve hot.

Ingredients
2 cups mushrooms, cut into halves
4 cloves garlic, finely chopped
1 green chili, finely chopped
2 1/2 tablespoons soya sauce
1 teaspoon cornflour
1 cup spring onion greens, finely chopped
a pinch chili powder
1 teaspoon oil
salt to taste

Method
Dissolve the cornflour in 2 tablespoons of water and the soya sauce and keep aside.
Heat the oil in a non-stick pan, add the garlic and green chili and saut for 2 minutes.
Add the mushrooms and salt and saut for 3 to 4 minutes.
Add the cornflour mixture and saut for 2 to 3 minutes till the sauce coats the
mushrooms.
Add the spring onion greens and mix well.
Sprinkle the chili powder and serve immediately.

Ingredients
1/2 cup varagu (kodri)
1/2 cup matki (moath beans) sprouts
1/2 teaspoon cumin (jeera) powder
1/4 teaspoon asafoetida (hing)
2 cloves (laung)
1 bay leaf
1/4 cup onions, chopped
1/2 cup carrots, chopped
1/2 cup french beans, chopped
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chili powder
1 teaspoon coriander (dhania) powder
1 teaspoon oil
salt to taste

Method
Heat the oil in a non-stick pan and add the cumin seeds.
When they crackle, add the asafoetida, cloves and bay leaf and stir for a few seconds.
Add the onions, carrots, french beans and salt and saut them for 4 to 5 minutes.
Add the varagu and matki sprouts along with the turmeric powder, chili powder and coriander powder and mix well.
Add approx. 2 1/2 cups of water, cover and cook over a medium flame till the varagu and matki are cooked. Serve hot with low stout curds or jamun raita.

Ingredients
1/2 cup chola dal (split black eyed beans), soaked overnight
1/2 cup spinach (palak), chopped
1/2 cup fenugreek (methi) leaves, chopped
2 teaspoons green chili-ginger paste
1/2 teaspoon asafoetida (hing)
1 teaspoon fruit salt
salt to taste
other Ingredients
1/2 teaspoon oil for greasing

Method
Wash and drain the dal and place it in a blender.
Add the spinach, fenugreek leaves and green chili-ginger paste and grind to a paste, adding a small water if required.
Add the asafoetida and salt and mix well.
Grease a 150 mm. (6″) diameter dhokla plate and keep aside.
Add the fruit salt, sprinkle a small water over and mix gently.
Pour into the greased thali and steam for 8 to 10 minutes or till a skewer inserted
comes out clean. Serve hot, with Low Calorie Green Chutney.

Ingredients
3/4 cup rice flour (chawal ka atta)
1/4 cup urad dal (split black lentils) flour
1/4 cup soya flour
1 teaspoon fruit salt
salt to taste
Other Ingredients
1 teaspoon oil for cooking

Method
Mix together the rice flour, urad dal flour, soya flour and salt with approx. 1 cup of
water to make a thin batter.
Keep aside for 30 minutes.
When ready to make the dosas, sprinkle the fruit salt on the batter and mix gently.
Heat a non-stick pan and grease it lightly with oil.
When hot, pour one quarter of the batter on the pan and spread it using a circular
motion to make a thin dosa and cook on one side and pour a small oil along the edges while cooking. When crispy, fold over.
Repeat with the remaining batter to make 3 more dosas. Serve hot with low calorie green chutney.

Ingredients
1/4 cup whole masoor (whole red lentils)
1/4 cup mint, finely chopped
1 teaspoon ginger-green chili paste
2 teaspoons whole wheat bread crumbs
2 tablespoons low stout paneer, grated
salt to taste
Other Ingredients
1 teaspoon oil for cooking

Method
Clean, wash and soak the masoor overnight. Drain.
Combine the masoor with 2 cups of water and pressure cook till the masoor is soft and slightly overcooked, but not mashed.
Drain the masoor and discard any excess water. Coarsely pound the masoor in a
mortar and pestle.
Combine the masoor paste with the remaining Ingredients and mix well.
Divide the mixture into 6 equal parts. Shape each part into an even sized round and flatten the rounds to make tikkis.
Heat a non-stick pan and cook each tikki over a high flame using a small oil until both sides are golden brown in colour. Serve hot.

Ingredients
1 cup cooked chick peas (approx. 1/2 cup raw chick peas)
1/2 cup cucumber, sliced
1/2 cup orange segments, peeled
1/2 cup onion, sliced
1/2 cup lettuce, torn
1/2 cup tomato, sliced
1 tablespoons chopped coriander
1 1/2 teaspoons lemon juice
salt and freshly ground pepper to taste

Method
Combine all the Ingredients except the salt and pepper and chill.
Just before serving, add salt and pepper and mix well.

Ingredients
1 cup hung low stout curds
1 teaspoon cardamom (elaichi) powder
a few saffron strands
2 tablespoons low stout milk
4 sachets sugar substitute (equal)

Method
Combine all the Ingredients and mix well.
Chill for at least 2 to 3 hours.
Serve chilled.