As the new year begins, you likely have already set resolutions for your health. Recognizing the crucial role that food plays in maintaining a healthy lifestyle, here are some recipes you should consider trying to kick off the year on a nutritious note.
Pepper Balsamic
Courtesy: Vikas Seth, Culinary Director, Sanchez, Bangalore
Ingredients
l Chicken supreme (12 pcs) 360 grams
l Balsamic vinegar 1 tbsp
l Garlic chopped 1 tsp
l Mustard paste 1 tsp
l Lemon juice 1 tsp
l Crushed black pepper 1 tsp
l Salt to taste
l Lemon grass sticks 12 pcs
l Oil 1 tbsp
l Micro greens for garnishing
l Dressing
l Wasabi paste 1 tsp
l Rice wine vinegar 1 tsp
l Sugar ¼ tsp
l Salad oil 2 tbsp
l Salt to taste
Method
l Marinate the chicken supreme in garlic, lemon juice, mustard, balsamic vinegar, crushed black pepper and salt.
l Pierce the lemon grass sticks in the marinated chicken.
l Cook over the hot plate or in the pan using little oil, it takes 3 to 4 minutes each side to cook well.
l For the dressing dissolve sugar in rice wine vinegar. Whisk well with wasabi paste and salad oil. Chill the dressing. Pour in the small squeeze bottle or drizzle with spoon.
l Arrange pieces of hot balsamic chicken on the plate, smothered with chilled wasabi dressing on top. Enjoy!
Mediterranean
Courtesy: Shridhar Parab, Four Seasons Hotel Mumbai
Ingredients
For the Roasted Chickpeas
l Balsamic vinegar 2 tablespoon
l Cumin powder 1 tablespoon
l Orange zest 2 teaspoon
l Orange juice 1 tablespoon
l Paprika 1 teaspoon
l Salt 1 teaspoon
l Black pepper ¼ teaspoon
l Olive oil 3 tablespoon
l Boiled chickpeas ½ cup
For the Roasted Red Pepper Dip
l Roasted red pepper 2 cups
l Garlic clove 1
l Salt ½ teaspoon
l Lemon juice 1 no.
l Olive oil ½ cup
l Almonds ½ cup
or serving
lCucumber diced 2 tablespoon
l Mint leaves 1 teaspoon
l Kalamata olives pitted 2 tablespoons
l Feta cheese (crumbled) 2 tablespoons
l White quinoa (boiled) 2 tablespoons
l Avocado (sliced) ½ no.
l Roasted chickpeas 2 tablespoon
l Roasted red pepper dip 2 tablespoon
Method
l For the roasted chickpeas, preheat the oven at 180 degrees centigrade. Mix all ingredients except chickpeas; whisk nicely. Marinate chickpeas with the mixture and roast chickpeas for 10 minutes at 180 degrees centigrade.
l To make the roasted red pepper dip, roast red bell pepper at 240 degrees centigrade for 15 minutes. Remove immediately transfer in another bowl and cover for 10 minutes. Remove and clean skin and remove seeds. Take all the other ingredients and blend together coarsely. Keep it chilled.
l To serve, take diced cucumber marinated with chopped mint and seasonings. Take all the other ingredients and arrange it with the red pepper dip in centre and garnish with black and white sesame. Ingredients arrange around the dip serve with some fresh parsley.
Tindly
Courtesy: Joy Mathew, Wellness chef, Prakriti Shakti, Clinic of Natural Medicine by CGH Earth
Ingredients
l 10 nos tindly (ivy gourd)
l 100 grams pineapple
l 25 grams capsicum
l 25 grams red capsicum
l 25 grams scallion
l 2 ml lemon juice
l 3 grams pink salt
Method
l Slice the tindly into half, scoop away the insides and set the tindly aside.
l Finely chop the rest of the vegetables and mix with salt and lemon juice.
l Stuff this mixture into the tindly and serve.
Quinoa
Courtesy: Alaguraja P, sous chef, Coorg Marriott Resort & Spa
Ingredients
l Red quinoa 50 grams
l Black quinoa 50 grams
l White quinoa 50 grams
l Salt to taste
l Roasted pumpkin seed 5 grams
l Orange segment 5 no
l Grapefruit segment 5 no’s
l Aam panna redaction 1 tbsp
l Avocado slice 25 grams
l Onion chopped 5 grams
l Tomato chopped 5 grams
Method
l To cook the quinoa add it to water in a pan and boil over a medium to high heat and decrease the heat to simmer. Uncover and cook well till the quinoa has absorbed all the water.
l Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
l In a large serving bowl, combine the onion tomato all the quinoa and aam panna, avocado mixed well.
l On the top add orange, grapefruit segment and roasted pumpkin seed.
Orange
Courtesy: Chef Sunil Singh, The Blue Bop Cafe
Ingredients
For the base
l Mixed green lettuce 100 grams
l Mandarin orange wedges 60 grams
l Dried cranberries 30 grams
l Walnut roasted 30 grams
l Feta cheese crumbled 20 grams
For the dressing
l Olive oil 30 ml
l Orange juice 30 ml
l Apple cider vinegar 10 ml
l Honey 15 grams
l Dijon mustard 5 grams
l Salt and pepper to taste
Method
l Place the mixed greens, oranges, dried cranberries, and walnuts in a large bowl.
l Then, for the dressing, place all the ingredients in a small bowl, whisk until smooth.
l Drizzle half a cup of the dressing over the salad, then gently toss to coat. You may have dressing left over.
l Sprinkle the feta cheese over the top of the salad.
l Add some roasted walnuts and then serve immediately.
Pistachio Crusted
Courtesy: Asif Iqbal, executive chef at Holiday Inn Chennai OMR
Pistachio-crusted Beetroot Cannoli with Apple Risotto is a delicately flavoured salad. This nutrient rich recipe is rich in fibre and offers a delicious start to the year. Packed with antioxidants, vitamins, and low in fat, this delectable recipe is a perfect choice for those embracing a health-focused journey in the coming year.
Ingredients
For Cannoli
l Flour 65 grams
l Salt, a pinch
l Beetroot puree 60 grams
l Butter 5 grams
For Filling
l Risotto rice 50 grams
l Chopped onion 3 grams
l Apple 50 grams
l Parmesan cheese 15 grams
l Salt (per taste)
l Chopped pistachio 15 grams
For sauce
l Pumpkin puree 50 grams
l Cinnamon stick 1 gram
Method
l Make a dough with the given cannoli ingredients.
l Roll it in cylindrical shapes and fry it separately. Keep aside.
l Make apple risotto with following ingredients and stuff in the cannoli.
l Sauté chopped onions in olive oil.
l Add soaked risotto rice with vegetable stock.
l Cook till its half cooked, add peeled and diced apples.
l Finish with parmesan cheese and seasoning.
l Coat with chopped pistachio separately.
l Cook pumpkin puree with cinnamon stick and season it.
l Place two pieces of cannoli on top of pumpkin puree and garnish with microgreens.
