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When we think of weight loss, we often look at protein-packed breakfasts and light dinners. But what if we told you that you can also make lunch—an oft ignored meal—a seamless part of your weight-loss diet? Wondering how? Well, here are five recipes you can nosh at lunch to lose weight.
1. Sabudana khichdi
1 cup sabudana
1/2 cup peanut (shelled and coarsely pounded), roasted
2 tbsp ghee
1 tsp zeera (cumin seeds)
3-4 whole dried red chillies
1 sprig curry leaves
2 tsp white rock salt
1 tsp chilli powder
1 tbsp coriander leaves
1 tsp green chillies, chopped
1 tbsp lemon juice
How to make sabudana khichdi
1. Wash sabudana until it clears the water. Soak for about an hour in the water.
2. Drain and spread it for about 1 hour over a thick tubing. It is important for the water to drain out very well, otherwise when cooked, the sabudana will stick together in lumps.
3. Mix the sabudana, peanuts, salt, and chilli powder very well, so this mixture is well coated.
4. Heat the ghee and add jeera, curry leaves, and dried red chillies. When the chillies turn colour and become darker, add the sabudana mixture and stir over low heat until cooked. This process takes a couple of minutes.
5. Remove from heat, add the lemon juice, and stir well.
6. Serve garnished with green chilies and coriander.
2. Ragi dosa
2 cups ragi (nachni) flour
1/2 Cup rice flour
1/2 Cup sour curds
3-4 green chillies, finely chopped
1 cup coriander, chopped
1/2 cup onions, finely chopped
Salt to taste
1 tsp Mustard seeds
1 tsp cumin seeds
5-6 curry leaves
1 tsp oil
How to make ragi dosa
1. Combine ragi flour, rice flour, curd, salt, leaves of coriander, green chilies, and onions. Add enough water to form a batter of a consistency that can be poured, set aside for 2 hours.
2. Now it’s time to temper the batter. Heat the oil and add mustard and cumin seeds, and curry leaves. Add it to the batter when the mustard seeds begin to crack.
3. Heat a non-stick pan and lightly grease it with oil. When warm, pour a ladleful of batter, spread it in a circular motion to make a thin dosa, and cook on one side.
4. While cooking, pour a little bit of oil along the edges. Fold over when crispy and serve hot.
3. Green peas upma
1 cup semolina, roasted
1/4 cup green peas
1 onion, finely chopped
2 green chillies, finely chopped
2 cups hot water
1 tbsp Extra virgin olive oil
3/4 tsp mustard seeds
1 sprig curry leaves
1 sprig ginger, grated
Salt to taste
2 sprigs fresh coriander leaves (optional)
1/2 tbsp boiled peas
1 sprig curry leaves (sauteed)
How to make green peas upma
1. Heat oil in a heavy-bottomed pan and add mustard seeds. Let them crackle.
2. Add curry leaves and grated ginger; sauté till the raw aroma of ginger disappears.
3. Now add finely chopped onion, sauté till translucent. Add green chillies and sauté for two minutes.
4. Now add the lightly-roasted semolina, add the green peas, sauté for two minutes to add the hot water.
5. Add the salt to taste. Stir, to prevent lumps.
6. Now cover and cook on a very slow fame. Cook till all the water is absorbed and semolina and green peas are cooked.
7. Serve hot garnished with chopped coriander leaves or grated fresh coconut.
4. Oats idli
2 cups oats
1 tbsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1/2 tsp turmeric powder
1 green chilli
1 cup carrot, finely chopped
1/2 cup coriander leaves, chopped
A pinch of Salt
1/2 tsp salt
2 cups curd
A pinch of Fruit Salt
How to make oats idli
1. First, take 2 cups of oats and dry roast them for about 5 minutes until golden brown.
2. Let it cool down and then grind to make it a powder. Set aside.
3. Now, add some oil into a saucepan and heat over medium flame. Add mustard seeds, and allow them to crack.
4. Add chana and urad dal, turmeric, and green chillies. Sauté well until light brown.
5. Add the leaves of chopped carrots and coriander. Thoroughly combine all the ingredients with a pinch of salt and cook for a minute or two.
6. Let cool down the fried mixture for a few minutes before adding to the idli batter.
7. Transfer the powder of ready oats into a large bowl. Add salt and fried mixture into this. Combine well.
8. Now add the required amount of curd and stir thoroughly in one direction adding a pinch of salt to it.
9. Prepare a medium thick batter and let it rest, covered, for a few minutes.
10. Now grease idli moulds with ghee
11. Pour the idli batter of the prepared oats into each mould and put it in the steamer.
12. Cover with lid and steam over medium flame for about 15 minutes.
13. Your savoury and healthy idli oats are ready to serve with coconut chutney.