Low-carb diet: Indian keto recipes for weight loss

The ketogenic diet has gained much momentum in recent years, especially with people becoming more health conscious and trying to maintain a healthy weight.

A keto diet is a very low carb, high fat diet, which involves significantly reducing carbohydrate intake and replacing it with fat. Doing so facilitates a metabolic state called ketosis, wherein your body becomes extremely efficient at burning fat for energy. This is said to be quite effective for weight loss and probably safe. However, no diet can keep the weight off for very long, since it demands utmost consistency.

However, if you're in a bid to lose weight and are on a keto diet, then here are some Indian recipes you can try!

Also read: Keto diet research tells it can have dangerous side effects for women

To make keto poha or cauliflower poha, cut cauliflower into florets and stalks and wash thoroughly. Cut the stalks into cubes and grate the florets to resemble fine rice. Heat ghee in a large pan, roast peanuts and set aside. Next, add mustard seeds in the same pan and let them crackle. Add green chili and curry leaves and saute. Then add the cauliflower stalks and let it cook until tender. Add in the onions, then turmeric, salt, and cook. Add the grated cauliflower florets-cum-rice, salt, tablespoon of water, and mix well. Cover the pan and cook on medium flame. Once cooked, garnish with roasted peanuts, some coriander leaves and lime juice. Mix and serve hot.

First, take a kadhai and add one tablespoon of coconut oil. Add mustard seeds and let it crackle. Then add curry leaves, ginger, green chili, and hing. Add the onions and let it cook until soft. Add vegetables and let it cook for 2-3 minutes. Next add cauliflower rice, salt, mix well. Cover the kadhai and cook on medium to low heat for 4 to 5 minutes. If the upma seems dry, pour in some water and cook. Once done, garnish with coriander and lime juice. Serve hot.

The first step is to grate the paneer. Add 1 tbsp of ghee/butter/oil in a pan and add in the cumin seeds and let it crackle. Add the onions, ginger, garlic and green chilly and fry. Then add the tomatoes and season with tumeric, chili powder, and coriander powder. Pour some water, cover the pan and let it cook for 5-6 minutes. Now add the grated paneer and season with salt. Add some cheese and let it cook through for 3-4 minutes more. Garnish with coriander leaves and serve.

Heat oil in a pan, add the onions, ginger garlic paste and chili powder and let it cook for a minute or two. Add ground chicken, separate all the clumps and cook until chicken is no longer raw. Next add all the spices and mix well. Cook until all the water evaporates and the spices have blended properly. Then add the uncooked riced cauliflower, mix and cover the lid. On low flame, let the ingredients simmer and give the flavour time to blend. Once the cauliflower rice is cooked, taste and adjust the salt according to your taste. Serve hot.

Heat oil in a pot. Add onion and cook until it turns light brown. Add mushrooms and stir together for 2-3 minutes. Now add the garlic and ginger and cook on a medium flame for 1 minute. Next, add curry powder, chili powder, tomato sauce and purée, coconut milk, and vegetable broth and give it a good mix. On medium-high heat, let the mixture boil. Turn the heat down to medium-low and cover the pot. Let the mixture simmer for 10 minutes. Garnish with coriander leaves and serve.