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Tag: Low Calorie Bread

Exploring Low Calorie Bread Options in Indian Cuisine
Maintaining a healthy diet while enjoying your favorite foods can be challenging, especially when it comes to bread. Bread is a staple in many diets, but it can often be high in calories. 

However, Indian cuisine offers a variety of low calorie bread options that are not only delicious but also nutritious. Let’s explore Indian vegetarian recipes and understand their benefits.
Understanding Low Calorie Bread
Low calorie bread refers to bread that provides fewer calories per serving compared to regular bread. These breads are often made with whole grains, fiber-rich ingredients, and minimal added fats and sugars. 

They are ideal for those looking to manage their weight or maintain a healthy diet. Indian bread recipe are fairly low key and manage to be easy, fast, healthy and versatile. 
Popular Low Calorie Bread Options
1. Chapati (Roti)
Chapati, also known as roti, is a traditional Indian flatbread made from whole wheat flour. It is a staple in many Indian households and is known for its simplicity and low calorie content. One chapati typically contains around 70-80 calories, making it a great low calorie bread option.
2. Multigrain Roti
Multigrain roti is an enhanced version of the traditional chapati, made with a mix of whole wheat flour, oats, millet, and other whole grains. This healthy low calorie bread is packed with fiber and nutrients, providing a fuller, more satisfying meal with fewer calories. To refer to the list of grains you can check out our website. 
3. Jowar Bhakri
Jowar bhakri is a type of flatbread made from sorghum flour. Sorghum is a whole grain that is high in fiber and protein while being low in calories. Jowar bhakri is a popular choice in many parts of India, especially among those looking for gluten free Indian recipes and low calorie bread options.
4. Bajra Roti
Bajra roti, made from pearl millet flour, is another nutritious and low-calorie bread option. Pearl millet is rich in fiber, protein, and essential minerals, making bajra roti a healthy addition to any meal. One bajra roti contains about 97 calories, making it a low-calorie bread choice.
5. Ragi Roti
Ragi, or finger millet, is a highly nutritious grain that is often used to make roti. Ragi roti is rich in calcium, fiber, and iron, and is lower in calories compared to many other types of bread. This makes it an excellent healthy low calorie bread option.
Benefits of Low Calorie Bread
Choosing low calorie bread options offers several benefits:

Weight Management: Consuming bread with fewer calories helps in managing weight effectively.
Nutrient-Rich: Many low calorie breads are made from whole grains and are rich in fiber, vitamins, and minerals.
Digestive Health: High fiber content in these breads aids in digestion and helps maintain a healthy gut.

Low Calorie Bread Recipes
Here are some simple low calorie bread recipes you can try at home:
Chapati (Roti) Recipe
Ingredients: Whole wheat flour, water, salt (optional) 

Method: Mix the flour and water to form a dough, roll out small balls into flat discs, and cook on a hot griddle until both sides are golden brown.
Multigrain Roti Recipe
Ingredients: Whole wheat flour, oats flour, millet flour, water, salt (optional) 

Method: Combine the flours with water to form a dough, roll out small balls, and cook on a griddle until golden brown on both sides.
FAQs
What is low calorie bread? 

Low calorie bread is bread that contains fewer calories per serving compared to traditional bread, often made with whole grains and minimal added fats and sugars.

Are there healthy low calorie bread options in Indian cuisine? 

Yes, Indian cuisine offers several healthy low calorie bread options such as chapati, multigrain roti, jowar bhakri, bajra roti, and ragi roti.

What is the best low calorie bread? 

The best low calorie bread varies depending on personal preferences and dietary needs. However, chapati and multigrain roti are popular choices due to their low calorie content and high nutritional value.
Conclusion
Incorporating low calorie bread options into your diet is a great way to enjoy bread without consuming excess calories. 

Indian cuisine offers a variety of nutritious and delicious low calorie breads that can be easily made at home. 

From chapati to ragi roti, these breads are not only healthy but also satisfy your taste buds. Try these low-calorie bread recipes and enjoy a wholesome meal without compromising on your health goals. Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

  • Missa Paratha

    How To Make Missa Parantha Recipe – Manjula’s Kitchen

    Missa paratha is a traditional flatbread from North India. It’s made with wheat flour, spices, and leftover yellow dal tadka. Missa paratha is often confused with besan ka paratha, but the two are different. Missa atta (flour) is made from whole gram with the skin on, while besan is made from split gram without skin. Preparing Missa Paratha is a delightful process that involves a few simple steps. Let’s break it down in detail:

    Step 1: Soaking the Chana

    To begin, soak the chana (chickpeas) for about 4 hours. This soaking step is important as it softens the chana, making it easier to turn into a paste later on. Patience is key here, as giving the chana enough time to soak will make the entire process smoother. So, just let them soak and you’re on your way to making a fantastic dish!

    Step 2: Grinding the Chana Paste

    Once your chickpeas have soaked, grind them up with ginger and green chili. The key is to make a smooth paste, and try to use as little water as you can – about half a cup should do the trick. Grinding it all together will give your dish a tasty and smooth texture.

    Step 3: Mixing Missa Parantha Ingredients

    Alright, let’s get into making the delicious Missa Paratha. First, gather the simple ingredients: whole wheat flour, cumin seeds, salt, and a dash of asafetida. Now, mix them all up to create the foundation for your tasty Missa Paratha.

    Step 4: Creating the Dough

    Combine the mixed ingredients to make the dough. If necessary, add more flour to achieve the right consistency. Knead the dough thoroughly to ensure a uniform texture. To prevent sticking, oil your palms before rolling the dough between them.

    Step 5: Dividing and Shaping Dough

    Now, take the dough you’ve prepared and split it into 6 equal parts. To make things easier, put a bit of oil on your palms – it helps! With your oiled hands, roll each part between your palms, shaping them into round patties. This simple step ensures that all your portions are the same size, making the next part, where you roll them out, much simpler. So, oil up your hands, divide the dough, and roll those parts into neat, round patties – it’s the key to uniform and manageable dough balls!

    Step 6: Rolling the Paratha

    To shape each dough ball into a peda, start by rolling it into a circle about 3 inches in diameter. For an extra burst of flavor and a delightful texture, gently spread about 2 drops of oil onto the dough. Now, carefully pull the edges of the dough towards the center, wrapping it neatly to form a round peda. Repeat this process for all six dough balls, ensuring each one gets the same delicious treatment. This simple yet crucial step adds a lovely touch to your pedas, making them even more irresistible. Enjoy the process of crafting these delightful treats!

    Step 7: Coating in Flour and Rolling Further

    Roll each patty in dry whole-wheat flour. Press it lightly and start rolling on a clean surface until it reaches approximately 6 inches in diameter. This step adds a thin layer and enhances the texture of your Missa Paratha.

    Step 8: Cooking on Skillet

    Now, it’s time to cook. Place the paratha on a hot skillet. Watch for a change in color and puffiness in different places. When you observe these signs, it’s time to flip the paratha over. The aim is to achieve golden-brown spots on both sides.

    Step 9: Adding Oil and Pressing

    Once flipped, wait a few seconds, then add about 1 teaspoon of oil. Spread it evenly with a spatula. Flip it again and lightly press it with the spatula. The goal here is to ensure that the Missa Paratha is golden-brown on both sides. This process adds flavor and a delightful crispiness to your Missa Paratha.

    Step 10: Repeat the Process

    Keep the momentum going by repeating the same process for the rest of your dough balls. This step is crucial for maintaining a consistent flavor and texture in all your Missa Parathas. Just follow the same easy steps you did for the first batch – roll out the dough, add the delicious filling, and cook them up to perfection. This ensures that each parantha on your plate is as tasty and delightful as the last one, giving you a uniform and satisfying dining experience. So, keep at it, and soon you’ll have a batch of wonderfully consistent Missa Paranthas ready to be enjoyed!

    In conclusion, making Missa Paratha involves a series of straightforward yet crucial steps, from soaking and grinding the chana to crafting the perfect dough and achieving that golden-brown finish on the skillet. It’s a process that rewards attention to detail and patience, resulting in a delicious and satisfying Indian flat bread. Enjoy your homemade Missa Parathas!

    You might also like: Punjabi Aloo Paratha, Sooji Ka Halwa, Salted Mint Lassi, Mixed Dal

  • Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka)

    Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants.

    • 1 cup toor dal, arahar dal
    • 2-1/2 cup water
    • 1 tbsp salt
    • 1/4 tbsp turmeric

    Seasoning  

    • 3 tbsp clarified butter or ghee
    • 1 cup tomatoes chopped I used 3 medium size tomatoes
    • 1/2 tbsp cumin seeds (jeera)
    • 1/2 tbsp mustard seeds (rai)
    • 1/8 tbsp asafetida (hing)
    • 2 whole dry red chili
    • 2 bay leaf
    • 1 tbsp green chili finely chopped adjust to taste
    • 2 tbsp ginger finely shredded
    • 2 tbsp cilantro finely chopped (hara dhania)
    • 1/2 tbsp red pepper adjust to taste
    • 1/2 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp mango powder (amchoor)
    • 1/4 tbsp garam masala

    1. Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.

    2. Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.

    3. When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.

    4. Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.

    Seasoning

    1. Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.

    2. Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.

    3. Add cilantro, mango powder, and garam masala cook for about one minute.

    4. Pour the seasoning over  dal mix it well and cook for another minute.

    5. Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.

    dal
    Indian

    How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight

    Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.

    Step 1: Cooking the Lentils

    To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.

    Step 2: Preparing the Tadka

    While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.

    Step 3: Adding Aromatics and Spices

    Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.

    Step 4: Combining Lentils and Tadka

    Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.

    Step 5: Garnishing and Serving

    Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.

    Tips for Perfect Dal Tadka

    Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.

    Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.

    Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.

    Variations of Dal Tadka

    Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.

    Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.

    Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.

    Benefits of Dal Tadka

    Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.

    High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

    Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

    Frequently Asked Questions (FAQs)

    Can I use different types of lentils for dal tadka?

    Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.

    Can I make dal tadka ahead of time?

    Yes, dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

    Is dal tadka gluten-free?

    Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

  • Rava Uttapam (Instant Sooji Uttapam)

    Introduction to Rava Uttapam Recipe

    Rava Uttapam is a delightful quick & easy south indian bread that makes for a wholesome breakfast or a light meal. Made from semolina (rava or sooji), this dish is not only delicious but also easy to prepare. In this rava uttapam recipe, we’ll walk through the steps to create this flavorful snack. Whether you’re a beginner or a seasoned cook, how to make rava uttapam will become a breeze with this simple yet detailed recipe.

    Ingredients Preparation for Rava Uttapam

    Before we dive into the cooking process, it’s essential to gather and prepare all the necessary ingredients. For this recipe for rava uttapam, you’ll need semolina, yogurt, water, salt, asafoetida (hing), ginger, green chilies, cilantro, and vegetables like bell peppers, tomatoes.

    Tips for Ingredients Preparation:

    • Ensure the semolina is fresh for the best texture.
    • Use thick yogurt for better consistency.
    • Chop vegetables finely for even distribution.

    Making the Batter for Rava Uttapam

    To start making rava uttapam batter, take a mixing bowl and add semolina and yogurt. Gradually pour water and whisk the mixture to form a smooth batter. The batter should have a pouring consistency, neither too thick nor too thin. Add salt, asafoetida, finely chopped ginger, green chilies, and cilantro to enhance the flavor.

    Tips for Making the Batter:

    • Let the batter rest for at least 10-15 minutes to allow semolina to absorb moisture.
    • Adjust water quantity as needed to achieve the desired consistency.

    Variations for Rava Uttapam Batter:

    • For a healthier option, you can add grated carrots, spinach, or grated zucchini to the batter.
    • Experiment with spices like cumin seeds or mustard seeds for added flavor.

    Cooking Rava Uttapam on the Griddle

    Heat a non-stick skillet or griddle on medium heat and lightly grease it with oil. Once the griddle is hot, pour a ladleful of batter onto it and spread it evenly to form a small circle. Sprinkle chopped vegetables like bell peppers, tomatoes, on top of the uttapam.

    Tips for Cooking Rava Uttapam:

    • Cook on low to medium heat to ensure even cooking without burning.
    • Cover the uttapam with a lid to cook the top layer thoroughly.
    • Drizzle oil around the edges to make them crispier.

    Variations in Toppings for Rava Uttapam:

    • You can customize the toppings according to your preference. Try adding grated cheese or paneer for a richer taste.
    • For a spicy kick, sprinkle some red chili flakes or chaat masala on top.

    Serving and Presentation of Rava Uttapam

    Once the rava uttapam is cooked to perfection and turns golden brown on both sides, transfer it to a plate. Serve hot with coconut chutney, tomato chutney, or sambar for a complete South Indian breakfast experience.

    Benefits of Rava Uttapam:

    • Rava Uttapam is a nutritious breakfast option as it is made from semolina, which is rich in carbohydrates and protein.
    • It’s light on the stomach and easy to digest, making it suitable for all age groups.
    • The addition of vegetables makes it a wholesome meal, providing essential vitamins and minerals.

    FAQs (Frequently Asked Questions) about Rava Uttapam:

            Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

          • Avocado Paratha

          • Vegetable Kathi Roll

            Guide to How to make Vegetable Kathi Rolls

            Welcome to our comprehensive recipe for vegetable kathi roll. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises to deliver a delicious and satisfying appetizer. Kathi Rolls, a popular street food in India, are versatile and customizable, making them perfect for any occasion. 

            Paired with our homemade peanut sauce, they are sure to impress your family and friends. In this guide, we’ll walk you through each step of the process, providing clear instructions, helpful tips, and suggestions for variations. Let’s get started!

            Step-by-Step Instructions: Preparing the Sauce

            To start, let’s prepare the flavorful peanut sauce that will elevate your Kathi Rolls to the next level.

            • Begin by removing the seeds from the red chili and soaking them in two tablespoons of hot water for a few minutes. This step helps to soften the chili and enhance its flavor.
            • Once the chili is soaked, blend all the ingredients together in a blender, excluding the peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. This will create a fragrant and spicy paste.
            • After blending the spices into a paste, add the peanut butter to the mixture. Be careful not to overblend, as this can cause the peanut butter to release its oil.
            • Taste the sauce and adjust the salt if necessary. Remember that soy sauce is quite salty, so proceed with caution.

            Cooking the Kathi Rolls

            Now that the sauce is ready, let’s move on to assembling the Kathi Rolls.

            • Heat a skillet over medium-high heat and lightly oil the surface. This will prevent the tortillas from sticking.
            • Once the skillet is hot, place a tortilla on it for about half a minute. You’ll notice the tortilla changing color slightly and puffing up in different places.
            • Flip the tortilla over and lightly brush it with oil. Repeat this process, flipping the tortilla again and brushing it with oil until it achieves a light golden color on both sides.
            • Remove the tortilla from the skillet and repeat the process with the remaining tortillas. You can cook the tortillas in advance and set them aside for later use.

            Assembling the Kathi Rolls

            Now it’s time to assemble the Kathi Rolls with our delicious peanut sauce.

            • Take one tortilla and lay it flat on a clean surface. Spread approximately two tablespoons of peanut sauce evenly over the tortilla, leaving about half an inch of space around the edges.
            • In the center of the tortilla, layer the vegetables generously. You can use a combination of spinach, carrots, bell peppers, cucumbers, cabbage, and cilantro for a colorful and nutritious filling.
            • Once the vegetables are in place, carefully roll the tortilla tightly like a burrito, ensuring that the filling is secure inside.
            • Repeat this process with the remaining tortillas until all the Kathi Rolls are assembled and ready to serve.

            Serving Suggestions

            Here are some suggestions for serving your Kathi Rolls with Peanut Sauce:

            • Serve the rolls with extra peanut sauce on the side for dipping.
            • Instead of tortillas, you can use leftover Roti or Paratha for a more traditional twist.
            • Pair the rolls with a side of vegetable salad, French fries, or a variety of bread for a complete meal.

            Notes and Tips

            • Be mindful not to overblend the peanut butter when preparing the sauce, as it can release its oil and affect the texture.
            • Adjust the salt level in the sauce according to your preference, keeping in mind the saltiness of the soy sauce.
            • You can customize the filling of the Kathi Rolls according to your taste preferences. Try addingpaneer, or tofu for added protein.
            • If you’re preparing the rolls in advance, store them in an airtight container in the refrigerator and reheat them in the oven or microwave before serving for best results.

            Frequently Asked Questions (FAQ)

            Q: Can I make the peanut sauce ahead of time?

            A: Yes, you can prepare the peanut sauce in advance and store it in the refrigerator for up to a week. Just make sure to stir it well before using.

            Q: Can I make the Kathi Rolls with gluten-free tortillas?

            A: Absolutely! You can use gluten-free tortillas or even lettuce wraps as a substitute for traditional tortillas.

            Q: Can I freeze the assembled Kathi Rolls?

            A: While it’s possible to freeze the assembled rolls, the texture of the vegetables may change upon thawing. It’s best to assemble the rolls just before serving for the freshest taste.

            Benefits of Kathi Rolls with Peanut Sauce

            • Kathi Rolls are a convenient and portable meal option, perfect for on-the-go lunches or picnics.
            • The peanut sauce adds a rich and creamy texture to the rolls while providing a good source of protein and healthy fats.
            • With a variety of vegetables in the filling, Kathi Rolls are a nutritious option that can help you meet your daily intake of vitamins and minerals.
            • By making your own Kathi Rolls at home, you can control the ingredients and customize them to suit your dietary preferences and restrictions.

            We hope this guide has inspired you to try making Kathi Rolls with Peanut Sauce at home. Enjoy experimenting with different fillings and variations to create your own delicious twist on this classic street food!
            Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

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