Keto recipes: You can be filled to the top yet have the perfect summer bod

The trend of the ketogenic diet (Keto) has been receiving popularity since a while now. People swear by this low-carb, high-fat diet as it allows them to eat all things that are otherwise frowned upon. So be it a creamy burrata, a slice of cheese for a snack or a juicy beef burger, you can have it all. We asked some of the leading restaurants to share their signature recipes that are easy to make at home.

Keto Recipe | Zoodles Aglio Olio

Zuccini-Aglio-Olio
Photo caption: Vegetarians can also enjoy the perks of keto with this zoodles aglio olio 

Recipe by Chef Niranjan Barman – Terttulia

Ingredients:
Zucchini 100 gm
Carrots 50 gm
Spinach 20 gm
Sun-dried tomatoes 5 gm
Olives 5 gm
Capers 5 gm
Onions 5 gm
Garlic 5 gm
Olive oil 10 gm
Salt & pepper, as per taste

Directions:
Peel and cut the vegetables in the shape of noodles. In a pan, add olive oil, garlic, onions, sun-dried tomatoes, capers and olives. Add the veggies in the pan and toss them. Keep the noodles, al dante, to add a generous bite to the dish. Top it with salt and pepper.


Keto Recipe | Mahe Fish Curry

Mahe-Prawn-Curry-1
Photo caption: Sea-food lovers can have a healthy dose of protein while keeping it keto with this mahe prawn curry

Recipe by Head Chef Dev Singh Rawat – Mahé Goa


Ingredients: 

Red Snapper fish cut into small pieces  ½ kg
Coconut oil 3 tbsp
Non-spicy green chillies 2
Shallot 7-8 pieces sliced
Tomato cut into 1/6
Curry leaves 1 sprig
Ginger chopped 1 tbsp
Whole cumin ¼ tsp
Freshly grated coconut ¼ cup
Turmeric powder 2 Tsp
Tamarind paste  15 gm
Kashmiri chilly powder 1 tbsp
Coconut milk 250 ml
Cumin powder ¼ tsp
Salt ½ tbsp

Directions:
Start with washing all the fresh produce. Slice the shallots, green chillies, ginger and keep aside. Soak the tamarind in 60 ml of water and keep aside. Take the grated coconut and whole cumin and grind into a smooth paste using a mixer grinder. In a bowl, add sliced shallots, green chillies, chopped ginger, diced tomato, 2 tbsp coconut oil, all the spice powder, coconut cumin paste, salt and coconut milk. Mix it well with your hands and keep aside for 10 mins. Add the mixture to a pot and cook on a high flame for about 3 minutes or till it simmers. Keep stirring continuously to avoid coconut milk split. Once the curry starts simmering add the fish cubes into the curry and then just cook for another 4-5 minutes on a very low flame.


Keto Recipe | 
Bulletproof Coffee

Bullet-coffee-2
Photo caption: Try this keto friendly bulletproof coffee to start your day on a good note

Recipe by Chef Onkar, Samarth, Corporate Chef – Bombay Coffee House

Ingredients: 

Espresso 60 ml
Unsalted butter 5 gm
Coconut oil 1 tablespoon

Directions:
Combine all ingredients in a blender. Blend until smooth and frothy. Serve immediately.


Keto Recipe | 
Griddled Cheese Tacos with Broccoli and Mushrooms

Keto-Griddled-Cheese-Tacos-with-Broccoli-Mushrooms-at-Jamjar-Diner
Photo caption: Eat healthy with these delicious griddled cheese with broccoli and mushroom tacos

Recipe by Chef Sandeep Dalvi – Jamjar Diner

Ingredients: 

For taco shells (3 pcs):
Yellow cheddar cheese (grated) 150 gm

For the filling:
Broccoli 50 gm
Mushrooms 50 gm
Chopped onions 10 gm
Chopped garlic 10 gm
Chopped celery 10gm
Pico de gallo (finely chopped onions, tomato, jalapeno, coriander) 50 gm
Guacamole (mashed avocado with pico de gallo, green chilli, lemon juice): 75 gm

Directions: 

For taco shells:
Line a baking tray with butter paper. Spread the grated cheddar cheese in the tray in 3 equal circular portions. Place in a pre-heated oven and remove when the edges start browning and the cheese slightly bubbling. Allow it to cool. Chop the cooked cheese with a round shaped mould to get the perfect shape (if desired). Alternatively, the cheese for the taco shells can be cooked in a microwave oven or on a non-stick pan over high heat.

Filling:
Chop the broccoli and mushrooms into small pieces. Sautee chopped onions, garlic and celery for a minute and add the mushrooms and broccoli to it. Toss well. Place the mushroom and broccoli mixture on the taco shells. Put pico de gallo and guacamole on top of the mixture. Garnish with a slice of jalapeño and cilantro. Serve along with a lime wedge.


Keto Recipe | Kalimiri Chicken Salad

Kali-Miri-Chicken-Salad-from-Farzi-Cafe-2
Photo caption: This easy kalimiri chicken salad will have you eating this for lunch everyday

Recipe by Chef Dhwani Agarwal, Chef De Cuisine – Farzi Cafe (West)

Ingredients:
Chicken thigh boneless 200 gms
Hung curd 200 gms
Assorted lettuce 250 gms
Carrot 50 gms
Raw mango 50 gms
Cucumber 50 gms
Pomegranate seeds Few
Green chillies 2-3
Ginger-garlic paste 20 gms
Salt to taste
Black pepper 5 gms
Cumin powder 5 gms
Onion 50 gm
Coriander leaves few sprigs
Assorted nuts 20 gms

Directions:
Clean the chicken and cut into large pieces. Marinate it with thick hung curd, green chilli paste, ginger garlic paste, salt, cumin powder and black pepper. Leave it aside for a few hours. Cook it over coal in BBQ for a nice smoky flavour or in an oven. Cool and shred into strips. Make thick raita with the remaining curd, add black pepper, chopped coriander, chopped onion, julienne strips of carrot, raw mango and cucumber and toss in the chicken. Mix this gently with the assorted lettuce. Garnish with nuts and pomegranate seeds.


Keto Recipe | Kafer Lime Marinated Steamed Fish With Buttered Cabbage

Kafier-Lime-Keto-Recipe
Photo caption: Packed with flavour, this kafer lime steam fish recipe is a keto delight

Recipe by Chef Deepak Barua, Executive chef – Courtyard by Marriott, Mumbai


Ingredients: 

Salmon fillet 180 gm
Banana leaf 1
Kaffir lime 2
Chopped galangal 5 gm
Salt and pepper
Shredded green cabbage 500 gm
Butter 80 gm
Galangal and kaffir lime zest

Directions:
Marinate the salmon fillet with some salt, pepper, kaffir lime juice, chopped galangal and kaffir lime zest. Wrap up the fish fillet in banana leaf and seal the ends. Poach or steam the fish wrapped in banana leaf.
Shred the cabbage with a sharp knife. Add the cabbage in a pre-heated pan and sauté for at least 15 minutes, stir from time to time, until the cabbage is wilted and golden brown around the edges.


Keto Recipe | Bacon Wrapped Chicken

bacon-wrapped-chicken-1
Photo caption: This bacon wrapped chicken keto recipe is as indulgent as it can get

Recipe by Smoke House Deli

Ingredients:
Chicken breast 200 gm
Chorizo sausage 40 gm
Bacon rashes 6 nos
Cheddar cheese 20 gm
Emmenthal Cheese 20 gm
Mozzarella cheese 20 gm
Olive oil 15 ml
Garlic sliced 5 gm
Spinach cleaned 75 gm
Broccoli florets cleaned 30 gm
Cauliflower florets cleaned 30 gm
Butter 60 gm
Onion, finely chopped 10 gm
Salt as per taste
Pepper black, crushed as per taste
Toothpick, as required


Directions:
Trim and clean the chicken breast into halves, and gently hammer it to flatten. Grate the cheese and mix it together. Remove the meat from the chorizo casing and mix with the cheese. Lightly season the flattened breast. Place the cheese-sausage mix in the centre of each breast equally and roll top  to form a roulade. Wrap the roulade with 3 rashers of bacon, and pierce the toothpick in to hold in place. Place in the fridge for an hour.
Blanch the broccoli and cauliflower florets in salted water. Drizzle with olive oil, season lightly and roast in the oven. Heat a non-stick pan with an ovenproof handle, on a medium flame. Heat the olive oil in the pan and gently sear the bacon wrapped chicken in the pan. Once seared, place in the oven at 160 degrees for 8-10 mins. Cut in half to check, and place in the oven to gratinate the cheese.

In another pan, sauté the sliced garlic in olive oil. Add the roasted broccoli and cauliflower and spinach. Sauté till the spinach has wilted and the florets hot. Season as required. Finish with a little butter. Clarify 40 grams of butter in a pan and leave on a slow flame till it turns brown; strain and cool. In another pan, sauté the chopped onions in a little butter till translucent. Add a little stock to control the temperature. Add the browned cool butter off the flame to form a sauce. Some of the bacon fat from the cooking of the chicken may also be added to the butter sauce.


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