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Recipes for Busy Women on the Go

Micromanaging housework and making healthy meals for family members while juggling a work schedule is nearly impossible without some assistance.

Biswarup Chatterjee, executive chef at Hilton Garden Inn, New Delhi, shared helpful advice and recipes for women on the go who want to maintain a healthy diet while advancing in other areas of their lives.

Try the following recipe to enhance your holistic diet experience:

Aushadhi Concoction


•             10 gms Ashoka

•             10 gms Shatavari

•             10 gms Ashwagandha

•             10 gms Lodhra

•             10 gms Garcinia

•             01gms Saffron

•             10 gms Lemon grass stem

•             15 gms Turmeric fresh


•             Take 500 ml of water and soak all the ingredients overnight. Boil everything together for at least 10 minutes and strain it through a muslin cloth. Enjoy hot.

Raggi Idly Burger


•             500 gms Raggi flour

•             10 gms Yeast

•             1 kg Soya chunks

•             500 gms Grated fresh coconut

•             50 gms Roasted chana dal

•             20 gms Green chilly

•             5 gms Black mustard seeds

•             300 gms Lactose-free cheese

•             200 gms Rocket lettuce

•             200 gms Tomatoes

•             200 gms Chipotle mayonnaise

•             50gms Onions red

•             30 gms Garlic peeled

•             50 gms Cajun spice

•             200 ml Olive oil

•             Salt as per taste


•             For raggi idly make a batter of raggi and 300 ml of water and yeast. Cover it with a plastic wrap and keep it overnight to ferment. Use an idly mould and steam the idly.

•             Take 100 ml of olive oil in a pan, add onion and garlic and sauté till translucent. Add the soya chunks in that and keep cooking for 10 minutes and add Cajun spice and salt as per taste.

•             Continue cooking till all the water has been absorbed. Run the mixture through a mincer to get it finer and make patties of 150 gms each. Grill the patties in a pan till it gets crisp from outside.

•             For the coconut chutney- Take 50 ml olive oil in a pan add mustard seeds, chana dal & green chillies and sauté it. In a mixer grinder add the mixture and fresh grated coconut and bled it with 50 ml of water.

•             Arrange the burger- Spread the chipotle mayo on the idly and top it up with, tomato slice patty, rocket lettuce & cheddar cheese.

•             Serve the idly burger with freshly grated coconut chutney.

Norwegian Salmon Gravlax & Sous Vide Egg Benedict


•             500 gms Salmon fillet

•             10nos Organic eggs

•             250 gms Lactose-free butter

•             250 gms Multigrain loaf

•             100 ml Olive oil

•             20 gms Crushed pepper

•             20 gms Dill leaves

•             30 gms Lemon juice

•             500 gms Himalayan pink salt

•             400 gms Sugar

•             Salt as per taste


•             Marinate the salmon with dill leaves and lemon juice. And cover it completely with sugar and Himalayan salt and keep it for 24 hours.

•             Remove the salt and sugar coating and the moisture released from the fillet. Dry it completely using a paper towel. Slice it thinly.

•             Sous vide 5 eggs using sous vide machine and food-grade plastic bags at 70 degrees centigrade for 30 minutes.

•             Make hollandaise sauce using lactose-free butter, lemon juice, and crushed black pepper.

•             Toast the multi-grain bread in olive oil, and top it with sliced salmon, eggs and hollandaise sauce. Use a dill leaf for garnishing.

Hair Bless Granola Bar


•             100 gms Almond

•             100 gms Peanuts skin less

•             100 gms Walnuts

•             250 gms Sunflower seeds

•             50 gms Flax seeds

•             100 gms Rolled oats

•             100 gms Cornflakes

•             100 gms Fruit loops

•             200 ml Floral honey

•             15 gms Cinnamon powder

•             100 gm Brown sugar

•             200 gms Mixed dried berries


•             Crush the sunflower seeds and remove the outer shells, take all the nuts and seeds in a tray and toast it. Crush the mixture roughly and keep it aside.

•             In a pan take honey, sugar and cinnamon powder and cook it until it gets lightly caramelised. Mix everything and roll it into a slab. Bake it at 140 degrees centigrade for 15 minutes and let it cool.

•             Cut it into a bar shape and serve.

Raspberry Indulgence


•             500 gms Sugarfree dark chocolates

•             1 L Almond milk

•             100 gms Fresh raspberry

•             250 gms Cream cheese

•             100 gms Icing sugar

•             200 gms Oats

•             150 gms Dry berry powder


•             Blend all the aforementioned ingredients till it becomes smooth. Garnish with fresh raspberry and icing sugar, and serve it in a glass. The recipe is for a minimum serving of five portions.

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