Open top menu

Metabolic Cooking - Fat Loss Cookbook

Metabolic Cooking - Fat Loss Cookbook
Metabolic Cooking - Fat Loss Cookbook
Monday, 28 November 2011
no image

Ingredients

  • Boneless chicken-37g gm
  • Onions (thin sliced)-2 medium
  • Oil-4 tbsp
  • Corn (boiled)-1/2 cup
  • Peas-1/2 cup boiled
  • Cream-1/2 cup
  • Green Chilies (chopped)-2
  • Tomato (chopped)-1
  • Crushed Red Pepper-1 tbsp
  • Oregano-1/2 tsp
  • Salt-to taste
  • Black pepper Powder-1/2 tsp
  • Cumin-• 1/2 tsp
  • Garlic cloves (chopped)

Method

  • Heat oil and sauté garlic, add onions and cook till the onions become soft on low flame.
  • Don’t let it to be brown.
  • Add oregano, cumin, and black pepper. Mix it well.
  • Now add tomato, green chili.
  • When tomato become soft then add chicken and cook it for 3-5 minutes.
  • When chicken changes it color then add corn and peas, mix it all well.
  • On this stage add red chili.
  • Remove it from heat and then add cream.
  • After adding cream put it again on heat and cook till the chicken becomes soft and gravy thickens.
  • Serve it with boiled rice or garlic bread.
Read more
no image


Ingredients

  • Potato-3 (boiled)
  • Onion-1
  • Coriander-As required
  • Green Chili-2 to 3
  • Turmeric-1 tsp
  • Crushed Red Pepper-1/2 tsp
  • Coriander Powder-1/2 tsp
  • Cumin-1/2 tsp
  • Salt-To taste
  • All Purpose Flour (maida)-1 cup
  • Oil-2 tbsp
  • Oil-For frying

Method

  • First of all take flour put cumin, salt, oil, water and make a smooth mixture.
  • After that take a bowl put potato, coriander, mint and all the spices and mix it well.
  • Take a flour and make a rectangular shape chapati and cut it into 2 pieces like samosa strips.
  • Fill up the strip with potato mixture and fold it like samosa.
  • Now deep fry it.
Read more
no image


Ingredients

  • Gram Flour (besan)-1,1/2 cup
  • Baking Powder-1/4 tsp
  • Salt-To taste
  • Crushed Red Pepper-1 tbsp
  • Oil-For frying
  • Sugar-2 tbsp
  • Chaat Masala-1/2 tbsp
  • Yogurt-1 cup

Method

  • Take a bowl put gram flour, baking powder, salt, crushed red pepper, water and make a smooth mixture.
  • Now take a frying pan and fry this mixture like a bara pakora.
  • When it turns into brown in color then remove it and soak pakora in water.
  • Beat the yogurt well and add salt, crushed red pepper, chaat masala, sugar.
  • Now put pakora in yogurt.
  • Garnish it with sprinkle chaat masala and crushed red pepper.
Read more
no image





Ingredients Phulki kay leye

  • Mash ki dal (white lentils)-½ kg
  • Plain Flour-4Tbsp
  • Baking soda-½ tsp
  • Salt-to taste
  • Oil-for frying

For sweet yogurt

  • Yogurt-½ kg
  • Sugar-½ kg

For sour yogurt

  • Yogurt-½ kg
  • Chopped Cumin seeds-1tbsp
  • Chopped red chilies-1tbsp
  • Red chilies powder-1tbsp
  • Curry Leaves-2 to 3
  • Oil-4tbsp




Phulki masala

  • Chopped Red chilies-2tbsp
  • Chopped Cumin seeds-2tbsp
  • Kadi Powder-2tbsp
  • Chat masala-2tbsp

Method

  • Add all the masala and cook in pan, and than take this masala and put it on dahi phulki.
Read more
no image


Ingredients

  • Chick Pea (safaid Chunna)-11/2 cup
  • Potato-3
  • Yogurt-1 cup
  • Tamarind Paste-2 tbsp
  • Onion-1
  • Tomato-2
  • Coriander-Little Bit
  • Mint-Little bit
  • Green Chili-4 to 5
  • Salt-As required
  • Crushed Red Pepper-1/2 tsp
  • Chaat Masala-1/2 tsp
  • Khatai powder-1/2 tsp
  • Papri-As required
  • Oil-2 to 3tsbp

Method

  • To start, first boil the chick pea and potato.
  • Take a bowl put all the spices along with tamarind paste in it.
  • After that add yogurt and papri.
  • Take a frying pan and pour oil in it and heat it up.
  • Now add onion, tomato, coriander, and mint in the oil and fry it then put it on the chickpea.
  • Your Chuna Chaat is now ready.
Read more
no image


Ingredients

  • Carrot-2 (boiled)
  • Potato-2to3 (boiled)
  • Salt-to taste
  • Black Pepper-1/2tsp
  • Crushed Red Pepper-1/2tsp
  • Khatai powder-1/2tsp
  • Coriander,Mint-as required

Method

  • Take boiled potato, carrot and mashed with hand.
  • After that add salt, black pepper, crushed red pepper, khatai powder, coriander, mint and mix it well.
  • Now wet your hands and make kabab now deep fried it in oil.
Read more
Sunday, 27 November 2011
no image


Ingredients

  • Onion-1
  • Chick Pea (chunay)- 1 cup Boiled
  • Lemon-2 tsp
  • Tamarind Paste-1/2 cup
  • Tomato-1
  • Mint, Coriander-little bit
  • Green Chili-3 to 4
  • Oil-2 to 3 tbsp
  • Salt-As required
  • Crushed Red Pepper-1/2 tsp
  • Khatai Powder-1/2 tsp
  • Chaat Masala-1/2 tsp

Method

  • To begin, first chop the onions.
  • Then for making Chuntni you first take a blender and blend all the ingredients of Coriander, mint, green chili blend it to the blender or (sill pay pees lein).
  • Take a pan heat up oil in it, Put green chutni, tomato, onion and all the Masalay and cook it for a while.
  • After that add tamarind water and again cook it for a while.
  • In the end add chick pea and lemon syrup.
  • Garnish with chatt masala if you want to make it spicy.
  • Your Haray Masalay Wale Chunnay is now ready.
Read more
no image


Ingredients

  • Gram Flour (Besan)-1 cup
  • Yogurt-1 cup
  • Sugar-2 to 3 tbsp
  • Crushed Red Pepper-As required
  • Salt-To taste
  • Baking Powder-1/2 tsp
  • Oil-for frying


Method

  • Firstly start by taking bowl and in that put flour, baking powder, and salt, crushed red pepper, and mix it well.
  • After that add water in the mixture in order to make it pasty and smooth.
  • Then take a frying pan containing oil, heat it up and then fry this mixture like pakora.
  • Now put these pakora in water.
  • Beat the yogurt and along with it mix salt and sugar.
  • After that remove pakora from the water and mix it with yogurt.
Read more