Tag: Zero Oil Recipes

Sandesh in Zero Oil

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Mouthwatering Recipe of Elaichi Sandesh using No Oil

Zero Oil Cardamom Sandesh Recipe

Sandesh is an authentic bengali dessert made from crumbled cottage cheese or chhena blended with sugar and can be made in different flavours like : elaichi, kesar, pista, chocolate, rose, vanilla, anjeer etc. Sandesh has low fat and low carbs, so it is an healthier alternative for your sweet tooth.

One Serving (45gms or 2 pieces) of Elaichi Sandesh contains :

139 Calorie
5gms Protein
6gms Fat
15gms Carbs
0gms Fiber

An healthier alternative to this can be made using jaggery in place of sugar.
Here, presenting you the Zero Oil version of this recipe.

cardamom

Ingredients :: 

500ml milk
1 lemon juice or 20ml white vinegar
2tsp sugar powdered
1tbsp elaichi powder
few cardamom pods

Recipe :

1. Boil milk in a deep pan, add lemon juice or vinegar and curdle it.
2. Once curdled take one boil and separate the whey from water. Let the whey become completely dry.
3. Add the whey and sugar in a pan and mix well till the dough comes together.
4. Add cardamom powder and mix well. Let it cool completely.
5. Make small balls and flatten them. Decorate with cardamom pods and serve chilled.

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Palak Paneer Recipe in Zero Oil

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Traditional Punjabi Palak Paneer Recipe with not a drop of Oil

Palak Paneer Recipe in Zero Oil

Palak Paneer is an traditional Indian Gravy Recipe originating from the Indian Sub continent of Punjab. It is a combination of onion-tomato gravy mixed with pureed spinach to form a thick Green Gravy topped with chunks of cottage cheese. As delicious as it sounds, Palak paneer is rich in Iron and protein.

One Serving (150gms or one katori) of Palak Paneer contains :

159 Calories
7gms Protein
12gms Fats
6gms Carbs
3gms Fiber

Thus, making it an delicious alternative for weight watchers as well.
Palak paneer compliments well with Hot Fulka or Stuffed/Plain Parotha.
Here, presenting you the Zero Oil version of this recipe.

malai-palak-paneer

Ingredients :: 

For blanching:
1 bunch of Spinach leaves
2 inch ginger piece crushed or grated
7-8 garlic cloves crushed or grated
2 green chillis each cut into 3-4 pieces
water

For Gravy:
1 medium sized onion chopped finely
1 medium sized tomato chopped finely
salt to taste
1tsp red chilly powder
200 gms cottage cheese chunked

Dry Roast:
2 bay leaves
3 inch long cinnamon stick
1tsp cumin seeds

Recipe :

1. Clean Spinach leaves and cut the roots. Wash in water 2-3 times to remove mud from the leaves.
2. Fill a deep pot half with water, add pinch of salt and sugar. Add spinach leaves, cut chillis, crushed ginger and garlic to it.
3. Take a boil then switch of the gas, cover and keep for 5 mins. Strain the water and run the blanched leaves under cold water. Cool completely and make puree.
4. Now in a pan or kadhai add dry roasted cumin seeds, bay leaves and cinnamon sticks.
5. Add chopped onion roast till it turns light brown, add chopped tomato and roast till the raw smell is gone and the gravy comes together.
6. Season with salt and chilly powder at this step to prevent the gravy from burning.
7. Add pureed spinach and mix well. Add water if required till you get the desired thick consistency.
8. Chop the cottage cheese into chunks. It can be added directly to the gravy like this else you can lightly toast them on griddle or tawa and add to the gravy.
9. Serve hot with fulka or parotha.

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