Get Started!
A healthy-cum-delicious spread of starters. Tuck in!
by SHAHEEN
Courgette And Baby Greens With Healthy Dips
INGREDIENTS
· 30gm zucchini
· 10gm lettuce
· 1/4 sun-dried tomato
· 20ml vinegar
· Juice of 1/4 lemon
Guacamole
· 1 avocado (optional)
· 7/8 black olives
· Juice of 1 lemon
· 10g bell pepper chopped
· Salt to taste
· 3g white pepper powder
Olive and Hung Curd
· 10g olive
· 30g hung curd
· 1g basil
· Seasoning to taste
Kasundi Mustard Dip
· 5g kasundi (Bengali mustard sauce. If unavailable, one can use salted mustard paste instead)
· 10g calorie free whipped cream
· Seasoned and chopped olive (or roasted tomato skin) for garnish.
METHOD
Toss and mix lettuce with sun-dried tomato, lemon and vinegar. Prepare each dip by grinding the ingredients separately. Scoop the zucchini and blanch it in hot water. Now fill each scooped zucchini with the different dips and garnish with chopped olive or tomato skin.
To prepare sun-dried tomato, sprinkle salt and pepper on the tomato and bake for 20 minutes.
TIDBIT
The combination of avocado, hung curd and olive maintains the required food value of our system. In case zucchini is not available, you can use cucumber.
Bhuttey Ke Kabab
INGREDIENTS
· 200g corn kernels, boiled
· 5g ginger chopped
· Salt to taste
· 50g potato, boiled and mashed
· 2g garam masala
· 5g green chillies chopped
· 3g cardamom powdered
· 2g breadcrumbs
· 4g roasted zeera powder
· 8g chaat masala
· 10g fresh coriander, chopped
· 30ml olive oil
METHOD
Chop the corn and squeeze out the excess water. Now add the ginger, mashed potato, garam masala, green chilli, chaat masala, cardamom powder, roasted zeera powder, salt and breadcrumbs. Mix well and shape it up into round patties. Grill for 30 seconds and garnish with chopped coriander. Serve it hot with mint chutney.
TIDBIT
You can fry the patties in extra virgin olive oil and give any desired shape if you wish.
Bean Curd Dry Toss With Home-Made Chilli Paste
INGREDIENTS
· 150g tofu
· 30g breadcrumbs
· 30g corn flour
· 30g sweet basil leaves
· 20g green capsicum, diced
· 30g red capsicum, diced
· 30g onion, diced
· 30g red chili, slit
· 20g spring onion, chopped
· 20g Thai chilli paste
· 30ml oyster sauce
· 20ml light soya sauce
· 20g sugar
· 5g white pepper powder
· 10ml seasoning cubes
· 50ml olive oil
· Salt and onion for garnish
METHOD
Cut the tofu into small pieces. Make a batter with corn flour, water and salt; heat olive oil and deep fry the tofu. Reserve for later use. Saute onion, capsicum, Thai chili paste, oyster sauce and light soya in oil and season with sugar, white pepper powder and Magi seasoning cubes. When the onion is done, toss the fried tofu in the prepared sauce and garnish with chopped spring onion.
TIDBIT
Tofu and light soya maintain the calorie content of this particular dish.
All you expert and novice cooks out there - do you have a recipe that will tantalize the tastebuds, or a tip that would make lives easier in the kitchen, share it with our readers. Send them at foodies@magtheweekly.com
