In The Mood For Healthy Food

In The Mood For Healthy Food

SHARE

If you are looking for new healthy dinners to make then try one of these sumptuous recipes to satisfy your appetite. These are great to round out for a weeknight dinner or packable lunch or for entertaining friends over the weekend. The below recipes are nutritious, power-packed adding tons of delicious flavor.

Get cracking on your healthy, wholesome, satisfying cooking with these nutritious recipes from Hwealth Café, Delhi.

Have fun cooking!

THAI GRILLED CHICKEN MEAL PLATTEr

THAI GRILLED CHICKEN MEAL PLATTER

INGREDIENTS:

All ingredients for 5 PORTIONS (all solid units in kgs) (liquid measures in ml)

  • Chicken Breast (140g X 5 Portions) 0.700 Ginger Paste 0.020
  • Garlic Paste 0.025
  • Thai Green Curry Paste 0.100
  • Salt 0.015
  • Extra Virgin Olive Oil 0.025

SECONDARY INGREDIENTS

  • Herbed Brown Rice / Couscous 0.875
  • Sautéed Vegetables 0.500

METHOD

  1. Combine chicken breasts, ginger and garlic paste, Thai green curry paste and salt in a bowl. Leave to marinate for 4 hours.
  2. Heat non-stick pan to medium heat and add one spray of olive oil into the pan.
  3. Add chicken breast. Sear chicken breast on both sides for approximately 20 seconds per side.
  4. Place chicken breast in combi-oven and cook for 7-10 minutes.
  5. Boil some water season it, must be in saucy consistency.
  6. Serve with portion of brown rice or couscous.
  7. And a portion of sauteed vegetables

PENNE PASTA IN PESTO SAUCe

INGREDIENTS:

  • Penne Pasta 100
  • Garlic .005
  • Extra Virgin Olive Oil 3ml
  • Salt .004
  • Pesto .045
  • Crushed Pepper .0033
  • Basil .025
  • Tomato Concasse .120
  • Broccoli .015
  • Beans .015
  • Carrot .015
  • Zucchini Yellow .015
  • Zucchini Green .015

METHOD:

  1. Put the oil and garlic in the pot and turn the heat on to medium. Cook and stir the garlic until it becomes translucent.
  2. Add veggies and cook it.
  3. Add pesto sauce, tomato concasse sauce and season as required.
  4. Add pasta to the sauce.
  5. Finish with chopped basil.

MUSHROOM AND BROCCOLI IN ROSE SAUCE

MUSHROOM AND BROCCOLI IN ROSE SAUCE

INGREDIENTS:

  • Olive Oil Extra Virgin 10ml
  • Mushroom .030
  • Broccoli .030
  • Onion Rings .020
  • Salt .005
  • Crushed Pepper .003
  • Oregano .003
  • Beetroot Juice 20ml
  • Garlic Chopped .015
  • Herbed Rice/ Couscous .175
  • House Salad 0.30

METHOD:

  1. Heat a pan with olive oil and sauté chopped garlic.
  2. Add onion rings and sauté until it is transparent in color.
  3. Add veggies and cook for 1 minute.
  4. Add white sauce and beetroot puree to adjust consistency.
  5. Season the sauce. Finish with chopped parsley.
  6. Serve with side portion of house salad and herbed brown rice or couscous.

THAI-NESE MEAL PLATTER

INGREDIENTS:

  • Salt 5g
  • Crushed Pepper 3g
  • Oregano 3g
  • Olive Oil Extra Virgin 5ml
  • Spinach 20g
  • Mushroom 30g
  • Zucchini Green 15g
  • Zucchini Yellow 15g
  • Ginger Chopped 5g
  • Broccoli 20g
  • Garlic Chopped 15g
  • Olive Oil Extra Virgin 4ml
  • Green Chilli Chopped 5g
  • Tofu/Paneer 70g
  • Chicken Diced 100g

(Optional) On The Side:

  • Herbed Brown Rice/Couscous 175g
  • House Salad 30g

METHOD:

  1. Heat a pan with olive oil and sauté chopped garlic, green chilli’s and ginger.
  2. Add all veggies except spinach and cottage cheese/tofu and let them cook.
  3. In case of non-veg. Add chicken and cook it for 2 to 3 minutes.
  4. In case of veg, add cottage cheese/tofu
  5. Set consistency, season and add spinach.
  6. Mix well and serve with herbed brown rice / Couscous and house salad.

SOUTH MEETS MED GRILLED PANEER STEAK MEAL PLATTER

SOUTH MEETS MED GRILLED PANEER STEAK MEAL PLATTER

1 PORTION Low-fat cottage cheese steaks with a piquant Southern-meets-Med sauce. Served with your choice of herbed brown rice or couscous with a side of sautéed vegetables.

INGREDIENTS:

(All solid units in kgs) (Liquid measures in ml)

  • Low Fat Cottage Cheese Steaks (70gm X 2) 0.140
  • Ginger Paste 0.005
  • Garlic Paste 0.005
  • Salt 0.005
  • Crushed Black Pepper 0.006
  • Olive Oil Extra Virgin 0.010
  • Garlic Fine Chopped 0.005
  • Fresh Tomato Puree 0.100
  • Tamarind Paste 0.010
  • Dried Oregano 0.003

SECONDARY INGREDIENTS:

  • Herbed Brown Rice / Couscous 0.175
  • Sautéed Vegetables .100

METHOD:

  1. Marinate cottage cheese steaks with ginger paste, garlic paste, pinch of pepper and pinch of salt in a bowl for 20 minutes.
  2. Heat non-stick pan to medium heat and add one spray of olive oil into the pan.
  3. Add cottage cheese steaks and sear on both sides. Keep aside.
  4. Heat non-stick pan to medium heat and add one spray of olive oil into the pan.
  5. Cook for 5-6 seconds till aroma arises.
  6. Add garlic and cook till light brown.
  7. Add tomato puree and cook for approximately 5 minutes till puree liquid dries out.
  8. Add tamarind paste, remaining salt and pepper. Cook for 1 minute.
  9. Place the seared cottage cheese steaks and let them cook for 1 minute.

NOTES FOR SERVING

Serve with portion of brown rice or couscous and a portion of sauté vegetables.

Advertisements