Ganesh Chaturthi 2018: Here are some delectable recipes with a healthy twist

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This Ganesh Chaturthi, give your Indian recipes a twist and celebrate a feast. As the idols and pandals get ready for the festive season, follow these recipes and offer the God of wisdom some delectable naivedya (offering). These recipes are healthy, easy to make and perfect for this auspicious occasion.

Badam Papitae ki Kebab with Pineapple Salsa by Chef Kunal Kapur

Badam Papitae ki Kebab

Ingredients:

Ingredients for Kebab:

Raw papaya, thickly grated – 2 cups
Raw potato, thickly grated – 1 cup
Almond chopped –1/2 cup
Salt – 1 tsp
Heeng–1/4tsp
Red chilli powder – 1 tsp
Turmeric –1/2tsp
Ajwain–1/2tsp
Coriander, cracked – 2 tsp
Ginger, chopped – 2 tsp
Green chilly chopped – 2 tsp
Besan – 2 tbsp
Green coriander, chopped – 2 tbsp
Oil – 2 tbsp

Ingredients for Salsa:

Pineapple, finely chopped – 1 cup
Onions, finely chopped –1/4 cup
Green chillies, chopped – 1 tbsp
Green coriander, chopped – 1 tbsp
Lemon juice – 3 tbsp
Salt – 1/2tsp
Pepper – 1/4tsp

Preparation:

Apply salt to raw papaya and potato and leave aside for 5 minutes.Now press them to release water and put them on a paper towel.Place them in a large bowl and add all the ingredients, except the oil.
Mix well and shape them into rough, thin patties. Heat oil in a pan and place the patties in medium hot oil. Cook till the bottom caramelizes and then carefully turn the patties. Cook them till they are crisp from outside. Remove and serve hot.
For the pineapple salsa, mix all the ingredients and serve with the kebab.

Nutritional Info:

Calories: 1296.41
Protein: 32.86 g
Total fat: 72.026 g
Saturated: 6.6349 g
Monounsaturated: 46.623g
Polyunsaturated: 14.169 g
Carbohydrates: 140.615 g
Fiber: 31.835 g
Cholesterol: 0mg
Sodium: 3831.45 mg
Calcium: 662.125 mg
Magnesium: 411 mg
Potassium: 2767 mg
Vitamin E: 32.345 mg

Anjeer Badam Ka Murabba by Chef Kunal Kapur

Anjeer Badam Ka Murabba

Ingredients:

Anjeer (dried figs) – 500 g
Organic honey – 3 tbsp
Star anise – 1 no
Fennel seeds – 1 tbsp
Peppercorns – 12 no
Cinnamon -1 small piece
Almonds peeled and roasted –1 and 1/2 cup

Preparation:

Wash the anjeer under running water to remove and grit. Now soak the anjeer in 500ml of water for an hour. Keep turning it in between. Now without draining any water boil the soaked anjeer on low flame. Add all the spices. Keep boiling it till it starts to get mashy. Now with the back of a spoon mash up the anjeer. Mix it thoroughly.
Add honey and almonds and cook till it becomes a bit jamy. Remove and cool completely. Fill in cleaned jars and refrigerate.

Nutritional Info:

Calories: 2734
Protein: 64.35 g
Total fat: 113.25 g
Saturated: 9.045 g
Monounsaturated: 69.322 g
Polyunsaturated: 28.424 g
Carbohydrates: 429.22 g
Fiber: 82.1 g
Cholesterol: 0 mg
Sodium: 62 mg
Calcium: 1539 mg
Magnesium: 963 mg
Potassium: 5260 mg
Vitamin E: 56.88 mg

Baked Almond Kofta by Chef Kunal Kapur

Baked Almond Kofta

Ingredients

Ingredients for Kofta:

Potato, boiled and mashed – 2 cups
Nutmeg – A pinch
Milk – 2 tbsp
Almonds crushed –3/4 cup
Green onions, chopped –1/2 cup
Refined flour – 1 tbsp
Egg – 1 no
Salt –3/4tsp
Pepper –1/2tsp

Ingredients for Crumbing:

Refined flour – for rolling
Dry breadcrumbs – for rolling

Preparation:

Place the mashed potato in a bowl and add almonds, salt, pepper, nutmeg, milk, green onions, flour, and 2 eggs. Mix them well and refrigerate for 15 minutes.Now roll them into equal-sized koftas.
Place flour, beaten eggs, and breadcrumbs separately in different plates. Cover each kofta with flour and dunk them in beaten eggs. After which give them a good roll in the breadcrumbs.
Preheat an oven to 200c and bake the koftas till golden brown. Serve hot.

Nutritional Info:

Calories: 1152
Protein: 48.84 g
Total fat: 67.82 g
Saturated: 9.058 g
Monounsaturated: 38.966 g
Polyunsaturated: 16.022 g
Carbohydrates: 97.83 g
Fiber: 22.2 g
Cholesterol: 392 mg
Sodium: 1966 mg
Calcium: 460 mg
Magnesium: 392 mg
Potassium: 2421 mg
Vitamin E: 28.96 mg

Bharwan Aloo, Maple Sesame Glaze by Chef Manish Mehrotra

Bharwan Aloo, Maple Sesame Glaze

Ingredients

For Potato Barrels

Potatoes (Medium Size)   4 Nos

For Filling

Cashew Whole 25 Gms
Raisins 15 Gms
Salt 5 Gms
Turmeric Powder  2 Gms   
Yellow Chilli Powder  2 Gms
Chaat Masala 5 Gms
Roasted Cumin, Crushed  2 Gms
Garam Masala 2 Gms
Ginger Finely Chopped 5 Gms
Green Chillies chopped 5 Gms
Fresh Pomegranate 20 Gms
Processed Cheese 15 Gms
Coriander Chopped 5 Gms

For Maple Sesame Glaze

Maple Syrup 50 Ml
Toasted White Sesame Seeds: 15 Gms
Butter Yellow: 20 Gms

Preparation

Potato Barrels

Take medium size potatoes and peel them. Using a potato scooper, empty out the potato carefully making into an empty barrel shape
Save the trimmings of potatoes to be used later in the filling
In a deep cooking vessel, bring water to boil. Add a teaspoon of turmeric. Blanch the potatoes in this water. Be careful to not to overcook the potatoes
Once done, take out the potatoes and pat dry to remove any moisture.
Deep fry the potatoes at 160 degree in oil until light golden and crisp from outside. Keep aside so that the extra oil drips away.

Filling for potato barrels

Deep fry the potatoes trimmings in 160oc using oil as the medium until light golden crisp. Roughly chop them.
Fry the whole cashews as well until crisp and light golden in color. Crush them slightly.
Place a non stick pan over gas stove. Add little ghee and saute the ginger, green chilli and turmeric powder. Add the potato trimmings, whole cashewnuts, raisins, yellow chilli powder, garam masala, chaat masala and roasted cumin powder.
Cook over medium heat for 7-8 minutes, adjust the seasoning and remove from the gas. Let the mixture cool.
Add grated processed cheese and chopped coriander to it.

Maple sesame glaze

In a non stick pan, reduce maple syrup to syrupy stage.
Emulsify with butter. Once emulsified, keep aside in a warm place.

Assembling the potatoes

Once the mixture is cool, fill the empty barrels with the potato mixture.
Cut the stuffed potatoes lengthwise and pan grill on non-stick pan.
Once done, cut them in to quarters and arrange on a black slate.
Drizzle the maple emulsion on top of it
Sprinkle some chat masala and garnish with fresh pomegranate seeds.
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