These are testing times and people are advised to stay at home as much as possible to be safe from the coronavirus infection. Eating healthy and nutritious food is also important for the immune system that helps us fight against such diseases. It is very important to include healthy foods in our routine.
Chef Renu Dalal, daughter of legendry chef Tarla Dalal and an author of two cook books “Simple and Delicious Vegetarian Recipes & Modern Vegetarian Recipes” has shared some tasty recipes that can boost your immunity.
Renu Dalals’s food style is fusion and inventive, where she combines the flavors from all over the world with techniques of traditional Indian cuisine. Not only her recipes are unique and different but also are healthy and pure vegetarian.
Ragi (Nachni) Pizza
Small ragi (nachni) chapattis with a topping of pizza sauce and cheese, make a healthy alternative to regular pizzas. A fusion of eastern and western cuisines, it can also be eaten as a main course by making a big chappati about 7 to 8 inches in diameter, with pizza sauce, cheese and other toppings.
Ingredients:
For the ragi (nachni) chappati:
- 1 cup ragi (nachni) flour
- 2 tbsp wheat flour (atta)
- ½ cup water (to knead the dough)
- ½ tbsp oil
- Salt to taste
Other Ingredients:
- ½ cup grated Mozzarella cheese
- 2 cups Pizza Sauce
Toppings (optional):
- ½ capsicum, sliced into small pieces
- ½ onion, sliced into small pieces
- 5 jalapenos, sliced into half
Method:
For the chapattis:
- Form a dough with the ingredients for the ragi (nachni) chapattis.
- Roll out the dough as in a chapatti with the help of a little flour.
- With the help of a stainless steel cup cut out small circular rounds (approximately 2 inches in diameter) from the chapatti.
- Cook the chapatti rounds on a tawa for 10 seconds on each side.
- Using tongs place the chapatti rounds directly over a flame for 5 seconds on each side till they are cooked.
- These chapattis can also be stored in an air tight container in a deep freezer and used at a later date if you wish.
Method:
- Place some pizza sauce on top of the chapatti rounds.
- Sprinkle grated cheese on top.
- Bake in a preheated oven for 5 minutes at 350o F (176o C).
- 4. Remove and serve hot.
Options:
For the nachni (ragi) pizza:
- You can make a large round chappati approximately 7 to 8 inches in diameter, and add pizza sauce and cheese with various toppings.
- For the toppings you can add capsicum, onion, jalapenos or any other toppings of your choice. The toppings should be added before sprinkling the grated cheese.
Margarita vegetables:
A different version of fajita vegetable, tasty and healthy.
Ingredients:
- 1 ½ cups par boiled broccoli florets
- ½ red capsicum, sliced
- ½ green capsicum, sliced
- 1 cup carrots, peeled, boiled and cut into thin long strips
- 1 cup French beans, sliced and boiled
- 3 tbsp chopped parsley
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp chopped jalapenos
- 4 tbsp tomato salsa
- Salt to taste
Method:
For the vegetables:
- In a non-stick vessel heat the olive oil, add the jalapenos and sauté for ½ minute.
- Add the parsley and sauté for ½ minute.
- Add the broccoli, red capsicum, green capsicum, carrots, French beans, balsamic vinegar and salt to taste. Cook for 3 minutes.
- Add 4 tbsp tomato salsa.
- Mix thoroughly.
- Serve hot.
Option:
- You can serve this dish independently or you can use it as a Margarita Fajita and serve it with chapattis.
Carrot Cake:
Ingredients
To Sieve:
- 1 ½ cups white flour (maida)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- A pinch of salt
To mix:
- 4 tbsp powdered sugar
- 1 cup milk
- 4 tbsp oil
- 1 tbsp vinegar
To be added later:
- 2 cups grated carrot
- ½ tsp vanilla essence
- For greasing the baking pan: butter and white flour
For decoration:
- 4 tbsp chopped almond
For the frosting:
- 4 tbsp butter
- 1 ½ cups icing sugar
- 2 tbsp whipping cream (unwhipped)
- 1 ½ tsp vanilla essence
Method:
For the cake:
- Grease and line an 8 inch pan:
- butterand white flour
- Mix the milk, sugar, vinegar, and oil in a bowl
- Sieve the maida, baking powder, baking soda, salt, nutmeg powder and cinnamon powder
- Add to the mixture and mix well
- Add the grated carrots, vanilla essence and mix thoroughly with a wire whisk
- Pour the mixture in a baking tin and bake in a preheated oven at 356 F (180 C) for 20 minutes
For the frosting:
- In a bowl, mix well the butter, icing sugar and whipped cream with a wire whisk
- Add the vanilla essence
How to proceed:
- Allow the cake to cool on a rack
- Apply the frosting on the top of the cake
- Decorate with chopped almonds
Layered Carrot Cake:
- Make 2 carrot cakes and double the frosting as per the recipe above
- Allow the cakes to cool
- Put one carrot cake on a serving plate
- Apply the frosting to the top of the cake
- Place the 2nd carrot cake on the top
- Apply frosting on top of the cake and on the slides
- Decorate with chopped almonds
Option:
- You can use atta instead of maida
Spinach Salad
Ingredients:
- 2 bundles fresh spinach leaves
- 1 cup walnuts
- 3 tbsp brown sugar
- 2 tangerine oranges
- 100 grams feta cheese
For the salad dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Method:
For spinach
- Remove the stems from the spinach leaves and wash thoroughly.
- Dip the spinach leaves in ice water for 1 minute
For the walnuts
- Heat the brown sugar in a non-stick frying pan, add 1 tsp of water
- Add the walnut, mix well and cook for 1 to 2 minutes on a slow flame
- Remove from the pan and allow them to cool
For the oranges
- Peel the tangerine oranges, remove the skin and cut into pieces
For the feta cheese
- Cut the feta cheese into small pieces
For the salad dressing
- In bowl mix all the ingredients for the salad dressing well
How to proceed:
- Refrigerate all the salad ingredients
- In a serving bowl add spinach, walnuts, feta cheese & oranges
- Add the salad dressing, mix thoroughly and serve immediately
To serve:
- Serve cold
Option
- You can use normal oranges instead of tangerine oranges.
Images Credit: Renu Dalal
