Work healthy, stay healthy
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To help you with your New Year’s resolution to eat better, here are recipes that you can whip up and take to work
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Grilled cilantro and jalapeno basa with roasted tomato salsa
By Head Chef Vikas Seth, Sanchos
Ingredients: n 500 gms basa fish fillet n 30 ml oil n Salt to taste n 2 gms white pepper powder n 10 gms cilantro, chopped n 10 gms jalapeno, chopped n 10 ml lime juice n 200 gms roasted tomato salsa n 100 gms lettuce, shredded Garnish n 4 cilantro sprigs n 4 lemon wedges Roasted tomato salsa n 180 gms tomato n 10 gms garlic, peeled n 40 gms onion, chunks n 5 gms lalapeno n 10 ml oil n Salt to taste n 10 gms spring onion Method: Cut the fish fillet into thick fingers. Marinate with salt, white pepper, lemon juice, chopped cilantro, chopped jalapenos and half of the oil. Rest for 10 minutes in the fridge. On a medium hot grill or pan, grill the basa fish on both sides till done for about 4 to 5 minutes. Arrange the grilled basa on the shredded lettuce, smothered with roasted tomato salsa. Garnish with a sprig of cilantro and lemon wedge. Place tomatoes, garlic, onion and jalapenos on a small baking dish, drizzle with little oil, roast for 20 minutes in the preheated 180ºC oven or you can grill the vegetables on a heavy bottom pan till they are charred, takes around 20 minutes. Coarsely chop the vegetables, add spring onion and salt to taste. Chill the salsa in the fridge before serving. Mediterranean chickpea saladIngredients: For the salad: n 1 ½ cups boiled chickpeas n 1/8 cup flat leaf parsley, chopped n ½ cup red bell pepper, diced n ½ cup tomato, diced n 1/8 cup cup olives, sliced n 60 gms feta cheese, crumbled n 1/8 cup red onion, finely chopped n ½ cup cucumber, diced For the dressing: n ½ tbsp lemon juice n ½ tbsp red wine vinegar n ¼ tsp garlic, chopped n 1 tbsp hung curd n Salt and pepper to taste Method: Place the chickpeas in a medium bowl. Wash and dice vegetables to small bite size pieces. Add to the bowl with the chickpeas. Crumble feta and add to bowl along with the olives. In a bowl, add the ingredients for the dressing, and whisk. Pour dressing over chickpea salad and toss to coat with dressing. Kurmura Tadka
By Chef Sanjeev Kapoor, Director, Wonderchef
Ingredients: n 4 cups puffed rice (kurmura) n 10-12 almonds, halved n 2 green chillies, halved n 2 tbsp oil n ½ tsp mustard seeds n A pinch of asafoetida n ¼ tsp turmeric powder n 20-25 curry leaves n ½ cup roasted Bengal gram n Salt to taste n 1 tsp sugar Method: Heat a large non-stick kadai. Pour oil into the kadai and when it is heated add mustard seeds and let them splutter. Add the asafoetida, turmeric powder and sauté for thirty seconds. Add the curry leaves and almonds and sauté till the leaves are crisp. Add the roasted Bengal gram, salt and sugar and mix well. Add kurmura and mix well. When it is completely cool, store in an airtight container. |
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