Table of Content

What is Low Calorie food?

Health Benefits of Low Calorie foods

List of Low Calories Indian Dishes

Low Calorie Indian food recipes

FAQ

What is Low Calorie food?

You may have seen people describe McDonald’s fries as very unhealthy. Or seen people who are on a diet rigorously avoid cake or other snacks. This is because all of the food that we consume has calories. Some foods have more calories than others. If you consume more calories than you actually require, you will gain weight. 

Gaining a lot of weight leads to obesity, which is often frowned upon. This is mostly because obesity has been known to be the cause of a lot of diseases, especially those involving the heart.

Health Benefits of Low Calorie foods

Other than this, low-calorie foods are very good for your body. Additionally, it helps slow down the aging process and protects you against many diseases. But eating a single piece of cookie in the entire is also “low calorie”. However, it isn’t healthy in the slightest. While eating low-calorie foods is good, eating healthy is equally, if not more, important. This is why we need to prioritize health as well as low-calorie foods. 

India has some really fascinating and tasty low calorie foods. At Corriander Leaf, we give you a taste of traditional Indian food. It is both mesmerizing and delicious. So come visit us at Corriander Leaf.

Helps with controlling weight

Eating fewer calories than you burn is crucial to losing weight on a low-calorie diet. To maintain their weight, women need 2000 (approximately) calories per day and men need 2500 (approximately). Low-calorie diets help you lose weight by forcing your body to burn more calories than it consumes.

Helps You be Healthy

Diets are popular for weight loss. Low-calorie diets help you lose weight and improve your health. When done right, a low-calorie diet often involves eating a balanced diet every day, which is important for healthy living. Low-calorie diets include high-quality fiber, whole grains, fruits, vegetables, and lean protein to make sure you get all the nutrients your body needs every day.

Enhances mood and health

Nutrients and minerals in low-calorie, balanced diets help the body function normally. These minerals also help you sleep well. Thanks to these minerals, you’ll have more energy and better sleep quality, which will help you stay healthy and boost your immune system.

Control Your Blood Sugar

Generally, most dieters avoid sugary and carbohydrate-rich foods because they turn into calories and ruin the diet. Also, avoiding sugar and carbs helps regulate blood sugar. Maintaining a healthy blood sugar level is essential for reducing the danger of developing diabetes and cardiovascular disease.

List of Low Calorie Indian Food

Let us introduce you to some of our favorite low calorie Indian dishes. We have everything from non-vegetarian options to vegetarian (even vegan) tasty snacks! Additionally, after introducing these dishes along with Shiva Shakti, we will also see the recipes for how to make these scrumptious low calorie foods.

Upma

We are starting out with the light and fluffy Upma, full of nutrients. Chiefly, upma consists of semolina, some spices, and various veggies. You can also make upma out of oats, which increases the nutritional value even more.

Cauliflower Tikki

Indian Tikki is actually made out of potatoes! It is absolutely delicious, but its calorie content will definitely not make you happy. So we can improvise. Instead of using potatoes, we can use cauliflower, which will reduce the calories. Then, instead of deep frying it, we can choose to air fry it or pan fry it with less oil.

Chicken Tikka

We probably surprised a lot of you by including this amazing starter. You might love chicken tikka, and we have good news for you! It is tasty and low in calories, along with being full of protein.

Dal (Lentil soup)

Full of proteins and tasty flavor, dal is definitely the best. Dal is also relatively simple to prepare. You can pair it with roti, naan and rice.

Low Calorie Indian food recipes

Upma

Ingredients

• 1 cup Roasted Semolina (Rava)                        
• 1 onion
• Finely chopped ginger (½  teaspoon)
• 2 chillies (slice in middle)
• Oil 
• Cumin (1 teaspoon)
• Vegetables (carrots, peas and french beans) optional
• Urad dal and chana dal (1 teaspoon each)

To start, we will take oil in a pan. Put in the cumin seeds (jeera) after the oil is hot. After that, add in the urad dal and chana dal. Next, you can put in the chillies and the ginger. You can add curry leaves for aroma. Finally, we’ll chop and add 1 small onion. Saute this mixture, and if you are using veggies, add them here. Cook the veggies till they turn tender. Pour in 2 cups of water and 1 teaspoon salt. Bring the water to a boil and add the rava. Properly mix in the rava until it’s not lumpy anymore. Cover this and cook for four minutes. Open the pot and stir. Finally, your Upma is ready!

Cauliflower Tikki

Ingredients

• Boiled Caulitflower 
• Spices for marination

Grate the boiled cauliflower. For the marination, we will firstly add wheat flour. To this we will add chili powder, salt, cumin powder, and turmeric powder (optional). Mix this all together and make tikki shapes (circular). Refrigerate it for 30 minutes and air fry it or shallow fry it in a pan till it turns golden and crispy. 

Chicken Tikka

Ingredients

• Boneless Chicken
• Spices for marination

Firstly, we begin with the marination. We take one tablespoon of curd, 2 teaspoon of chilli powder, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, chaat masala, salt, garlic ginger paste, 1 tablespoon of oil, and lemon juice in a bowl. Put the chicken in this mixture and coat it nicely.  Allow this to rest for at least 30 minutes if you’re in a hurry, and at least 5 hours if you have the time. Afterward, put the chicken on the skewers and grill or bake it. 

Dal

Ingredients

• Tur dal and Masoor dal (1 cup each)
• Onion and tomato finely chopped
• Green chilies
• Additional seasonings

After rinsing the lentils, put it into 2 litre pressure cooker and add in a bit of turmeric powder in 1 and and ½ cup water. For nine to ten minutes, pressure cook the lentils. In a pot, take 4 teaspoons of ghee or oil and add 1 teaspoon each of cumin seeds and mustard seeds. Then add ⅓ cup of chopped onions and sautee them. Combine the ginger-garlic paste and 12 curry leaves. Mix all the spices (chili powder, turmeric powder, cumin powder, and salt). Add in 2 tomatoes. Stir till the tomatoes turn soft. In the pan, add the mashed lentils to the onion-tomato masala mixture that has been cooking. Pour 1 cup of water. Get a smooth, even consistency by thoroughly combining and stirring. lastly, add coriander leaves after stirring and simmering for two minutes.

Also read: Nutrition In Every Bite Of Indian Cuisine.

FAQ

1.What to avoid while losing weight?

Avoid exceeding your calorie limit for the day. 

2.Is it good to eat low calorie foods?

Yes, eating low calorie foods has a lot of health benefits.

3.What to eat in Indian restaurants while dieting?

Dal, dosa, and paneer tikka are the best choices to eat in an Indian restaurant while trying to lose weight.

Table of content

• Guide to India Spices
• Overview Of Flavoring Indian Food
• Techniques to use Spices
• Getting Started as a Spice Adventurer
• How to Use Spices
• List of Indian Spices
• Conclusion

Guide to India Spices

A guide to Indian spices can help you understand more about the heart of Indian cuisine because spices and condiments are the lifeblood of every Indian meal. A collection of Indian spices as well as images and brief descriptions are provided in this introduction to Indian spices. It is intended to provide a summary of the various spices that can be used in Indian food.

Indian spices have a variety of uses, including adding heat, layering flavors to create depth, and even adding a little color to food. They also provide therapeutic or health advantages. You can get more knowledge about the spices from one of the best restaurants “Corriander Leaf”.

Overview Of Flavoring Indian Food

Indian cuisine relies heavily on spices, and they have a long and illustrious history of doing so. Almost all meals, whether they be simple or elaborate, will include a variety of spices. Contrary to common belief, spices are used to flavor food rather than necessarily make it hot. Every Indian spice has a really lovely, distinct flavor, and you may use multiple spices to create a dish’s own, delicious combination of flavors.

Essential Spices:

The spices you should keep in masala dabba, an Indian spice box, are the ones you need to start cooking. The bulk of fundamental Gujarati/North Indian cuisines may be prepared using them and a few more spice mixtures.

Herbs:

Several herbs are used rather frequently in Indian cuisine. For simplicity of use, those have been listed separately.

India spices blends:

The predominant spice mixture is garam masala. We’ve included it on this list even though it’s a blend and not a spice because it’s frequently used. In an emergency, a garam masala alternative can be used if you run out. If you enjoy cooking Indian food, Indian spice blends might make some of your dishes simpler to prepare.

Corriander Leaf will examine some of the popular Indian spices and seasonings used to give Indian food its distinctive and delectable flavors in this post. Below is a list of Indian spices with photos.

Salt, sugar, and lemon juice are standard ingredients used in all cuisines but are not listed because they contribute to the balance of many Indian meals.

Read more: Authentic types of Indian food

Techniques to use Spices

One of the best ways to give your cuisine a little flair is by using spices. You may transform your go-to meal into an exotic culinary experience by using the appropriate blend of spices. Spices have been mentioned on a few occasions, including in a reader query and an introduction blog article. We’ve also witnessed foods come to life with the perfect combination of spices. We wanted to elaborate on the subject as there appears to be some interest and demonstrate how to utilize spices to elevate any dish from a 5 to a good 10.

Getting Started as a Spice Adventurer

If you’re new to spices and want to try a variety without spending a lot of money or wasting any, the following tips from Corriander leaf will be useful.

1. Obtain whole spices and grind them as necessary

Without forcing you to make any more changes to your seasoning procedures, this alone will enhance the flavor and quality of your cuisine. Additionally, it will enable you to make some financial savings because whole herbs and spices are more affordable than their pre-ground counterparts. Spices are typically less priced in ethnic grocery aisles.

In contrast to a universal powder, which in my opinion isn’t all that exciting, when you are in charge of grinding, you may change the texture to best fit your needs. It’s fascinating to experiment with different grinding techniques because you don’t always have to use a spice mill and grind to a fine powder.

2. Let Go of Your Old Spices

You know those little spice containers that seem to be a common sight in kitchens? I’ll turn around so you can quietly throw them away. Prior to even arriving at the packing plant, where the tiny bottles were filled and displayed on the adorable little carousel, it is hard to tell how recently the spices were ground. After all of this, they waited an absurdly long time on a store shelf before you adopted them and gave them a loving home. Before you learn anything about spice usage and seasoning combinations, throw those old ones away.

3. Buy Spices in Small Amounts

The goods will be sent to you at its freshest thanks to this method of purchase because it is more likely to be in constant motion than boxed sets of ground spices. What goes in your pantry and how long it stays there are additional choices you have. It is advised against stocking up on too many spices because they do expire and time is the enemy of spices. Empty spice jars, which are often found in the bulk department, are a much better choice for storing spices in the pantry than flimsy plastic bags. Spices should be kept away from heat and light in airtight containers.

4. Toast Whole Spices Before Grinding Them

When spices are toasted, they might even develop a new level of flavor. Cumin, coriander, cinnamon, and most other “warm” spices benefit significantly from a good toasting before grinding or crushing, particularly if they will be used in a puree or soup where they won’t be roasted alongside the dish. It’s quite easy to do and substantially improves flavor. Spices should be cooked on a high heat in a dry (no oil) skillet.

When spices are toasted, they might even develop a new level of flavor. Cumin, coriander, cinnamon, and most other “warm” spices benefit significantly from a good toasting before grinding or crushing, particularly if they will be used in a puree or soup where they won’t be roasted alongside the dish. It’s quite easy to do and substantially improves flavor. Spices should be cooked over a high heat in a dry (no oil) skillet.

How to Use Spices

• To give them more time to develop their flavors, most spices should be applied early in the cooking process.
• Always keep in mind to cut back on the salt when cooking with spices like curry and cinnamon to prevent your meal from feeling too salty.
• Long before making cold meals, add spices.
• Chili, garlic, curry, or paprika shouldn’t be added to sizzling hot oil because doing so could lead them to turn bitter. To release their flavors without losing them, I lightly sauté them. Win-win.

List of Indian Spices

Indian cuisine is a rich and varied one, with its own special tastes and spice blends. That explains why it has amassed such a large following globally. Here are some of the most popular Indian spices that you’ll adore adding in your dishes if you want to spice up your cuisine!

1. Turmeric (Haldi)

• The spice turmeric is made from the Curcuma longa plant.
• It frequently appears in recipes and has a bitter, warm flavor.
• It has been used as a spice and medicinal herb for ages in India. Curcumin, the primary active component of turmeric, is a potent anti-inflammatory and antioxidant.
• Turmeric’s distinctive yellow color is a result of the compound curcumin.
• Both the fresh and dried forms of it can be used.

2. Cumin (Jeera)

• Cumin is a spice that has Middle Eastern and Indian roots.
• To give foods like soups, stews, and curries a warm, earthy scent, cumin is frequently employed. Additionally, it can be used as a herb to season roasted meats or vegetables.
• It has been demonstrated that cumin possesses anti-inflammatory qualities, which may help lower the chance of developing chronic diseases including cancer and heart disease. Cumin is also a strong source of iron and can aid in increasing energy.

3. Fennel (Saunf)

• A herb similar to parsley and carrots is fennel.
• Its flavor is similar to licorice, and many Indian recipes use it to enhance their scent. Fennel can be prepared either on its own or in other dishes.
• Fiber and vitamins C and A are abundant in fennel. Antioxidants found in it can aid in the body’s defense against disease.

4. Coriander (Cilantro/Dhania Powder)

• Coriander powder, created by grinding the coriander seeds, is one of the most popular spices in Indian cuisine.
• Fresh coriander, which has a parsley-like appearance, is used to thicken sauces and give food a fresh flavor.
• Additionally a digestive aid, coriander powder can ease nausea and vomiting.

5. Garam Masala

• Garam masala, a spice mixture, is often used in Indian cooking.
• Garam Masala’s spice blends can vary, but they typically contain cardamom, cinnamon, cloves, black pepper, cumin, and fennel seeds.
• Garam Masala is used to flavor and aromatize food. It can also be used to increase the heat of a dish.
• Indian markets and a few specialty shops sell garam masala. You can make garam masala at home as well.

6. Fenugreek (Methi)

• An annual plant, fenugreek belongs to the Fabaceae family. The plant has triangular-shaped leaves that develop in pairs.
• Additionally, fenugreek produces seeds that are used in food and medicine.
• Fenugreek seeds are used frequently in South Indian curries despite their bitter flavor.
• The Mediterranean region is the origin of fenugreek, which has long been used medicinally.
• Indian cuisine, particularly curries and dals, frequently uses fenugreek seeds. Tea made from fenugreek can also be made using it.

7. Mustard Seeds (Rai)

• Small, rounded, and black in color are mustard seeds. They are used as a spice in Indian cuisine and have a strong, spicy flavor.
• Because of its many uses, mustard seeds can be added to curries, dals, sabzis, and chutneys. Additionally, they can be used to season cuisine.
• Magnesium, selenium, and phosphorus are nutrients that are abundant in mustard seeds.
• Mustard seeds have been used for centuries. Romans used mustard seeds in their food and believed them to have therapeutic benefits.

8. Black Cardamom (Badi Elaichi)

• One of the most vital spices in Indian cuisine is black cardamom, which is also referred to as larger cardamom and Brihad ela in Sanskrit.
• Black cardamom seeds have a smokey flavor that gives dishes like Biryani or Curry depth and are bigger than green cardamom seeds.
• It can be used in a variety of ways, either as whole spices to flavor rice or meat dishes or as a powder to be added to recipes.
• Both Ayurvedic medicine and garam masala require it as a key component.

9. Black Pepper (Kali Mirch)

• Black pepper is a spice that has been a staple in cooking for many years.
• Dishes from all across the world, including Western Europe, Asia, and Africa, frequently contain black pepper.
• Black pepper is a crucial ingredient in cooking because it not only adds flavor but also heat to any dish with its pungent flavor.

10. Chili Powder (Lal Mirch)

• Using additional spices and dried chili peppers, chili powder is a ground spice. Foods are prepared with it to provide taste and heat.
• It has a strong, peppery spice. It can be used to flavor or spice food.
• Several meals can benefit from the usage of this spice. Chili, soups, stews, and sauces frequently use it to add heat and flavor. Additionally, it can be used to flavor burritos, enchiladas, and tacos.

Conclusion

Check out our more blogs by visiting Corriander Leaf page, if you want to learn more about Indian spices or add Indian flavors to your cooking. You may learn everything there is to know about these spices, including their applications and health advantages. Why then wait? Purchase yours now! There are a few places where you may get Indian spices if you’re seeking them. Spices can be bought online or commonly found in a wide selection of Indian grocery stores.