Doctors advice to eat health food to make body slim and fit Recipes to tickle taste buds

By Live Dr - Thu Feb 05, 11:43 am

Recipes to tickle taste buds

Master Chef Sanjeev Kapoor, India’s best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world.
Garlic, thinly sliced
15 cloves
Whole wheat penne pasta
200 grams
Olive oil
4 tablespoons
Green capsicum, seeded, ½ inch cubes
1 medium
Cherry tomatoes, halved
to taste
Crushed red chillies
1 teaspoon
Dry mixed herbs
1 teaspoon
Broccoli, small florets, blanched
1.Boil plenty of water in a deep pan and cook pasta in it till al dante.  Drain and refresh.
2.Heat olive oil in a wok.  Add garlic and sauté till golden.
3.Add green capsicum and sauté. Add cherry tomatoes and continue to sauté. Press the tomatoes with the back of the stirring spoon so that they release some juices.
4.Add salt, crushed red chillies and dry mixed herbs and stir.
5.Drain the pasta and add to the wok. Add broccoli and mix.
6.Serve hot.
Boneless chicken breasts, 1 inch pieces 250 grams
Whole wheat spaghetti 100 grams
Salt to taste
Oil 2 tablespoons
Worcestershire sauce 1 teaspoon
Olive oil 4 tablespoons + 1 teaspoon
Garlic, finely chopped 6-8 cloves
Onion, finely chopped 1 large
Fresh button mushrooms, thickly sliced 4, 5
Tomato puree ¼ cup
Tomato ketchup 1 tablespoon
Green capsicum, seeded, 1 inch pieces 1 small
Red capsicum, seeded, 1 inch pieces 1 small
Yellow capsicum, seeded, 1 inch pieces 1 small
black pepper powder ½ teaspoon
Basil leaves 5, 6
Spinach, blanched and chopped ½ cup
Fresh cream 3 tablespoons
White sauce 1 cup
Processed cheese, grated 1 cup
1.Boil spaghetti in sufficient quantity of salted water till al dente.  Drain, apply oil and keep aside.  Marinate chicken pieces in Worcestershire sauce.
2.Heat equal quantities of olive oil in two separate pans.  Add garlic to both the pans and sauté.
3.Add marinated chicken to one pan and sauté for five minutes.  Add tomato puree and tomato ketchup and mix.  Add the three coloured capsicums, salt and pepper powder.  Add basil leaves torn with hands. Remove when chicken is done.
4.Add onion to the other pan and sauté.  Add button mushrooms and continue to sauté for two to three minutes. Add spinach, fresh cream, salt and pepper powder and mix. Remove and keep aside.
5.Preheat oven to 200°C.
6.Take a baking dish and spread half of the white sauce at the base.  Over this spread half of the spaghetti and cover with the spinach and mushroom mixture.
7.Spread half of the processed cheese and cover with remaining spaghetti and white sauce.
8.Spread chicken mixture and cover with remaining processed cheese.
9.Bake in the preheated oven at 200°C for fifteen minutes.
10.Serve hot.
250 grams
Olive oil
3 tablespoons
5 medium
Garlic, chopped
10 cloves
Red chillies, crushed
1 teaspoon
Onion, sliced
2 medium
Tomato puree
½ cup
to taste
½ teaspoon
Parsley, chopped
1 tablespoon
1.Boil penne in plenty of water with salt and a teaspoon of oil till al dante which means till just cooked.  Drain and set aside to cool.
2.Blanch tomatoes, peel, remove seeds and roughly chop.  This is tomato concasse.
3.Heat one and a half tablespoon of olive oil in a pan.  Add garlic and sauté for half a minute.  Add red chilli flakes and continue to sauté.  Add onions and sauté till onions turn soft and translucent.
4.Add tomato concasse and mix.  Add tomato puree and mix.  Add salt and oregano and mix well.  Cook for two to three minutes till the mixture gets a sauce consistency.
5.Heat a little of the remaining olive oil in another pan, add some herbs add one portion of penne and toss.  Add sauce as required and toss.  You should not use a spoon or spatula to mix since it may cause the penne to break.
6.Serve hot garnished with parsley.
Macaroni (any shape)
100 grams
Malai (fresh cream)
1 cup
to taste
4 tablespoons
Onions, sliced thinly
2 medium
Ginger-garlic paste
1 tablespoon
Tomato puree
1 cup
Red chilli powder
1 teaspoon
Turmeric powder
¼ teaspoon
Coriander powder
½ teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Cheese, grated 100 grams
1.Bring two cups of water to a boil in a pan. Add one teaspoon of salt and one tablespoon of oil.  Add macaroni and cook till it is three fourth done. Drain in a colander and rinse under running water. Keep aside to drain completely. Apply one tablespoon of oil so that macaroni does not stick together.
2.Heat remaining oil in a pan. Add onions and cook till the onions turn pink.
3.Add ginger-garlic paste, tomato puree and continue to cook on low heat till oil surfaces.
4.Add red chilli powder, turmeric powder, coriander powder and mix well.
5.Continue to cook for one to two minutes. Add salt to taste.
6.Add cooked macaroni and cook on medium heat for two minutes.
7.Lower heat and add the malai.  Do not stir. Cover and cook for two minutes. Adjust salt.
8.Sprinkle coriander leaves and grated cheese. Serve hot.

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