Machli and melon

Melon, orange and ricotta saladFor the saladRipe melon, cut into wedges - 100 gmOrange, peeled and cut into steaks along the diameter - 1ricotta cheese - 1 tbspCos leaves - 3Asparagus tips, blanched, cooled and dabbed dry - 4Mint sprigs - 1/2For the dressingExtra virgin olive oil - 1 tbspHoney - 1/2 tspLemon - 1/2Salt and pepper - to tasteCalories 120Method of preparationFor the dressing whisk all ingredients together in a bowl and dilute with some fresh orange juice if required. Arrange the orange ‘steaks’, one on top of another inserting a small cos leaf between each. Arrange five small half wedges around the orange tower with a small quenelle of ricotta on each. Place the blanched asparagus on top of the orange stack. Drizzle the dressing over the salad just before serving. Top with fresh torn mint leaves. Yumm factorIn the summer, fruits are always a welcome addition to a meal, especially if they are of the citrusy variety. This flavours in this light, juicy fruit salad are emphasized with the addition of the dressing and enhanced by the nutty flavour and creamy grainy texture of the ricotta. The ricotta isn’t a must have though, so if you really want to cut down the calories even further, then you might want to give the cheese a miss.Double tone Spinach and Broccoli soupIngredientsSpinach, washed,blanched and pureed - 2 bunchesBroccoli, cut, soaked in salted water, blanched and pureed - ½ Almond flakes, toasted in the oven - 1 tbspCalories 80Method of preparationDilute spinach puree with warm water and heat in a pan. Season well and pour into a jug with a spout. In a separate pan heat the broccoli puree, add water to adjust consistency and correct seasoning. Pour into a jug with a spout. Pour both soups directly into old fashioned glasses separately. Top with toasted almond flakes. And serve with a spoon dipped in lemon juice and dusted with cumin powder for stirring. The yumm factorConsidering that this soup is only 80 calories, it is just ridiculously delicious. The combination of the pureed spinach and broccoli, flavoured only with salt, somehow manages to taste creamy and rich. The almond flakes that top this soup just add to the richness. This in one easy soup you’ll be sure to cook again and again.Rawa crusted Bassa fish fillet IngredientsCleaned bassa fish fillet - 120 gmLemon, juice extracted - 1/2Red chilli powder - to tasteTurmeric powder - to tasteSalt - to tasteRawa - 75 gmRice flour - 10 gmRefined oil - 2 tspTamarind chutney - 1 tbspCalories 200Method of preparationMarinate the fish with lemon juice, turmeric, red chilli powder and salt. Sieve the rawa and rice flour together and dab the fish fillets in this to evenly coat them. Keep aside on a dry towel. Heat the oil in a non stick pan and lightly fry the the rawa coated fish. Transfer to a plate and finish cooking in a warm oven (alternatively you can also finish the cooking in the pan itself). Drizzle the fish fillet with tamarind chutney and serve.The yumm factorFinally a low cal preparation of fish that has a distinctively contemporary Indian flavour! After being served a variety of continental salads and entrees by chefs around the city, this was a refreshing change. Chef Mandaar suggests that the fish be served with a small portion of Aloo Methi, which will only increase the calorie count of this entree by around 100 calories. The tamarind chutney is the perfect tangy accompaniment to the fish.