Tag: RECIPE

Grey skies, light drizzles and the earthy aroma of monsoons give us that much-needed escape from the sweltering heat. There’s a misty veil over the city, and the moment calls for a hot cup of tea or filter coffee. But is the moment really completing without a steaming plate of tasty snacks?

Celebrity Chef Kunal Kapur shares a few recipes that fulfil your cravings without compromising on taste and won’t set you back when it comes to your fitness goals.

Chatpata tandoori mushroom cheela

For all of us, cheela for breakfast is an all-time winner in any North Indian household. It is light, healthy and can be a quick-fix for time-pressed mornings. For this delicious chatpata tandoori mushroom, marinate the mushroom in ingredients like salt, ajwain, sooji, water and leave for 15-20 minutes and in another bowl prepare cheela batter with besan, sooji, ajwain, haldi, salt and water.

Make sure, the batter gets a dosa like consistency. Then, heat a kadhai or frying pan and add the marinated mushroom to it and toss on high flame to soak excess moisture. You can also use a microwave or oven to prepare the tandoori mushroom.

Now, place a tawa on medium flame and grease it with some oil. Pour some cheela batter at the centre of the tawa and spread it out. Cook till the edges turn golden brown in colour. Flip and cook the other side. Add more oil if needed. Add some mushroom filling on one half of the cheela and fold. You may add some cheese to the filling to make it tastier.

Ingredients:

. Besan- 1 cup

. Sooji- less than half cup

. Water- as much needed (to bind)

. Salt- as per taste

. Ajwain- half teaspoon

. Haldi- a pinch

. Saffola Gold Cooking Oil- For cooking the cheelas

Ingredients for Tandoori mushroom filling:

. Mushroom- 2 cup (each sliced into two halves)

. Onion- 2 (finely sliced)

. Capsicum- 1(finely sliced)

. Green chillies- 2 (chopped)

. Tandoori masala- 1 tablespoon

. Dahi- 3-4 tablespoon

. Fresh coriander leaves- 1-2 teaspoon (chopped)

. Salt- for taste

. Lemon juice- 1-2 teaspoon (optional)


Honey chilli makhana

Makhanas are rich in protein and hence make an amazing addition to fasting food. The health benefits of makhanas are attributed to its antioxidant and aphrodisiac properties since it improves physical strength, increases stamina, and helps to manage diabetes and other diseases.

Dry roast the makhana with a small portion of Saffola cooking oil in a pan for 5 minutes, tossing them regularly to make sure they don’t burn. Alternatively, you can roast them in the oven at 170 degrees C for 5-6 minutes. This will make the makhanas crunchy. Remove from the pan and set aside to cool at room temperature.

In the same pan, heat ghee and add jaggery. Keep stirring till all the jaggery melts and there are no lumps. Turn off the heat. Once the flame is off, immediately add chilli flakes and Saffola organic honey. They will cook in the residual heat. Pour this mixture over the makhanas and mix till they are evenly coated. You can have them any time as a snack!

Ingredients:

. 150 g plain makhana

. 25 g Saffola organic honey

. 40 g organic jaggery

. 10 g chilli flakes

. 5 g sea salt

. 1 tsp of Saffola Gold cooking oil

Aloo tikki chaat

A cup of hot tea or coffee paired with a healthy bowl of Aloo Tikki Chaat enjoyed in the comfort of your home during the monsoons is a ‘me time’ luxury like no other! First, boil and peel potatoes and mash them when warm, add corn flour, breadcrumbs (grind bread slices in a food processor) and lemon juice and mix well to make a stiff dough. For the stuffing, heat one tablespoon of cooking oil in a deep pan.

Add washed and soaked (for two hours) chana dal, peas and grated carrot, salt and red chili powder. Mix well and cover the masala to cook on low flame for 10-15 minutes. Turn off flame and let the masala cool down at room temperature and make small balls out of potato dough.

Place the balls in between your palms and press to flatten them gently. Put one teaspoon of masala in the centre. Close the edges and give a round shape again and flatten it little with the help of your palms. Heat oil in a deep pan for frying. Shallow fry the tikkis at a medium temperature till golden brown in colour. Take them out on a kitchen towel to soak excess oil. Serve hot with a sprinkle of chat masala, beaten yogurt, pomegranate seeds, tamarind chutney and coriander chutney.

Ingredients:

. 2 large Potatoes

. 5 Bread slices

. 2 tbsp Corn flour

. 1 tbsp Lemon juice

. 1 cup Peas

. 2 cup Carrot

. 1 tbsp Chana dal

. Salt to taste

. 1 tbsp red chilli powder

. Saffola gold cooking Oil for shallow frying

. 2 tsp chaat masala

. 1 cup (thick and fresh) Yogurt

. 2 Onion

. 1/2 cup Pomegranate seeds

. 1 cup coriander chutney

. 1 cup Tamarind chutney

Oatmeal and Raisin pancakes

Perfect for those with a sweet-tooth who like to lead a healthy life, these Oatmeal and Rasin Pancakes will become your go-to monsoon meal. Start by preparing the pancake batter by whisking the eggs, honey, vanilla extract, and Saffola gold oil together.

Add the oatmeal, raisins, and buttermilk. Mix and set aside for the oatmeal to soften. In a separate bowl, mix together the whole wheat flour, baking soda, nutmeg, baking powder, cinnamon, and salt. Mix the wet ingredients into the dry ones. Fold till the dry ingredients are just incorporated; do not over-mix. Now the next step is to cook the pancakes. Preheat your griddle or frying pan to medium-high and then lightly brush the oil onto the griddle.

Ladle the batter and let it cook for a few minutes, before flipping and let it cook through. Keep in mind these pancakes do take longer to cook than regular pancakes. Serve immediately with warm Saffola honey.

Ingredients:

. 2 large eggs

. 2 tbsp Saffola honey

. 2 tsp vanilla extract

. 1 .5 tbsp Saffola gold cooking oil

. 1 1/2 cups rolled oats (quick oats)

. 1/3 cup raisins

. 2 cups buttermilk (or plain yogurt)

. 3/4 cup whole wheat flour

. 1/2 tsp baking soda

. 2 pinches freshly-grated nutmeg

. 1/2 tsp baking powder

. 2 pinches ground cinnamon

. 1/2 tsp sea salt

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Chef Sanjeev Kapoor and dietician Sonia Sinha of Fitfoodyin come to the rescue and share five tasty and healthy recipes that can be prepared in the nick of time…reports N. Lothungbeni Humtsoe

Working from the office alongside your colleagues and friend has resumed. While most of us secretly wished for offices to open, going back to the office routine still feels hard. The two most challenging issues in the office routine are waking up early and preparing a healthy breakfast. A meal that does not consume much time and is easy to prepare so you can reach the office on time.

Chef Sanjeev Kapoor, a firm believer in healthy eating, said, “Most of us took a step towards a healthy lifestyle during the pandemic and the travel time that we saved every day, helped. But now offices have opened, this means leaving office in a hurry. But don’t break the momentum of eating healthy. Remember that it is important to add lots of vegetables and fruits to your eating habits for a healthy, balanced diet. Don’t forget that raw vegetables and fruits may be laden with pesticides and germs as they travel places before reaching you. Hence, it is crucial to thoroughly clean your vegetables with a natural action vegetable cleaner like Nimwash before consuming them.

Chef Sanjeev Kapoor and dietician Sonia Sinha of Fitfoodyin come to the rescue and share five tasty and healthy recipes that can be prepared in the nick of time.

Broccoli Toast

Heat sufficient water in a non-stick pan and add sweet potatoes to cook till they are done. Trim the edges of the bread slices and halve them. Heat another non-stick pan to place bread halves in it and drizzle a little olive oil to make them golden and crisp. Mash sweet potatoes. Remove pan from heat, add salt, butter, cream, and red chilli powder, and mix well. Remove the toasted bread pieces from the pan and place them on a plate. Heat orange juice in the same non-stick pan. Add salt and crushed peppercorns, mix well and let it reduce. Add broccoli, mix well and cook till the broccoli turns a little soft. Transfer into a bowl and let it cool slightly. Spread some mashed sweet potato mixture on each toasted bread half. Place some broccoli over the sweet potato and serve immediately.

Oatmeal and Mushroom Breakfast Stir Fry

Dry roast oats in a non-stick pan till light golden. Remove from heat and set aside. Heat one tablespoon of olive oil in another non-stick pan. Add the garlic and saute till golden. Add the onion and saute till translucent. Add the button mushrooms, oyster mushrooms, salt, crushed peppercorns and torn thyme sprigs, mix and cook on high heat for two to three minutes. Add three cups of water, mix and bring to a boil. Add the roasted oats and stir continuously till it is cooked. Add the spinach, mix well and remove from heat. Heat some olive oil in another non-stick pan. Break in an egg, sprinkle some salt and crushed peppercorns and cook till golden from the underside. Similarly, prepare with remaining eggs. Put some oats-spinach mixture on individual serving platters, place one fried egg on top and serve hot.

Dietician Sonia Sinha of Fitfoody.in said, “As most of my clients are working, I share a list of easy to make healthy recipes that are balanced and do not take too much time to prepare, so they don’t feel burdened in the morning. I also advise my clients to plan their meals a day before so they have all the ingredients in place. If they have limited time, I suggest they wash the vegetables with a herbal cleaner like Nimwash before chopping and storing them. Remember, only selected vegetables can be chopped and stored a night before, so choose wisely.” Dietician Sonia Sinha shares the following balanced meal recipes to make the morning routine easier.

Palak Mushroom Sandwich

Add 1tbsp of chopped ginger, garlic and green chilly in 1/2 tsp oil. Add onion, mushrooms and boiled spinach and stir fry till the mixture is dry. You can put some herbs or masala of your choice and add a little paneer or low-fat cheese to the mix. Stuff it in toasted bread, and your sandwich is ready.

Palak Paneer Rolled Oats

Add some chopped garlic, ginger, green chillies and onion in 1tsp oil. Put some carrots, beans and 1tbsp peas. Add the rolled oats and stir fry. Put the chopped or steamed spinach (with water) and paneer cubes in the mixture. Add some water if required and stir. Put some salt, pepper or mix herbs as per your taste. If you want to add more protein, break one egg on top and sprinkle salt on the egg. Cover the lid and cook for 2-3 mins. A fit and yummy Oats recipe are ready.

Besan Chilla

A perfectly balanced meal that takes no time to make is Besan chilla stuffed with sauteed veggies. Make a thin batter of besan and curd, add black pepper and salt according to taste and make a thin chilla (like dosa). Now, chop your favourite vegetables like capsicum, bell pepper, carrot, tomatoes, beetroot etc. and saute. Once the besan chilla is crisp, stuff it with the sauteed vegetables and serve with green chutney.”

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