Food, Recipes

Ayurvedic Healthy recipes by The Leela Ambience Convention Hotel, Delhi

Healthy recipes

“HEALTH IS WEALTH”, As we all know this fact but still in this fast moving life we kind of ignore it. Be it our diet or our daily regime we keep it in the last for concern without understanding the fact that nothing will be possible to do if we don’t have a good health or we are not fit. So presenting few aurvedic recipes related to health and wellness in order to bring a balance in our diet. These healthy recipes are shared by Chef Anirudh Nautiyal, The Leela Ambience Convention Hotel, East Delhi.

 

 

CHIA SEED PUDDING

3 TABLESPOON CHIA

1 CUP ALMOND MILK / VEGAN MILK

¼ TEASPOON CARDAMOM AND CINNAMON EACH

1 TABLESPOON HONEY OR AGAVE

1/2 RIPE BANANA

1/2 TEASPOON VANILLA POWDER OR EXTRACT

PINCH SALT, TURMERIC

TOPPING – FRESH FRUIT, HEMP SEEDS, ARRANGED IN PARFAIT GLASS

 

SOAK THE CHIA IN THE VEGAN MILK FOR 10 MINS – ADD THE REST AND SERVE

 

 

DUO OF MULTI GRAIN PASTA WITH RIBBON VEGETABLE

 

INGREDIENTS                     QUANTITY

FOR PASTA DOUGH

Finger millet flour                              100gms

Whole wheat flour                              150 gms

Salt                                                         05gms

 

FOR SPINACH FILLING

Spinach (blanched)                            100gms

Onion                                                    10 gms

Garlic                                                     10 gms

Tofu                                                       50 gms

Black pepper                                        2 gms

Salt                                                         to taste

Olive oil                                                 05ml

FOR VEGETABLE FILLING

Onion                                                    10 gms

Garlic                                                    10 gms

Bell pepper( chopped)                       50 gms

Zucchini(chopped)                             50 gms

FOR TOMATO RAGOUT

Tomato (blanched and peeled) 100 gms

Onion                                                    10 gms

Garlic                                                    10 gms

Basil stalk                                             10 gms

Basil leaves                                           10 gms

Cherry tomato                                    10 gms

Olive oil                                                10 ml

Salt and pepper                                  to taste

FOR COCONUT AND NAGE

Coconut cream                                    50 ml

Onion                                                    10 gms

Garlic                                                     10 gms

Cherry tomato                                     10 gms

Olives                                                    02 no each

DIRECTION

Make a pasta dough by mixing all the ingredients together with half the quantity of water.The dough should be little firm in texture

Keep the dough for resting and then prepare the filling

For Spinach Filling

  1. Saute onion and garlic and add the blanched and chopped Spinach into it
  2. Saute well and add crumbled tofu and seasoning. Check the seasoning and let it cool

For vegetable filling

Saute onion and garlic in pan and add chopped bell pepper and salt .Let it cook for a while and add chopped Zucchini in it. Add the seasoning and keep it separate

 

 

 

Now for Pasta

Spinach Ravioli

  1. Sheet the pasta with the help of pasta machine and now cut it I round shape and add filling in between and cover the mixture with the same round pasta.Press it nicely so that all the air is removed
  2. Now from one end hold the side and raise it by overlapping it with the other.make and keep it in deep freezer

 Vegetable Cappelletti

  1. Sheet the pasta with the help of pasta machine and cut it round, Add filling and fold it like half moon.
  2. Now hold the end points and join the both making it in the shape of a hat. Keep it in a deep freezer

For Tomato Ragout

  1. Sauté onion and garlic and add blanched and chopped tomatoes..Add salt and let it cook for a while
  2. Add basil stalk and add seasoning. Add cherry tomato and chopped basil
  3. Add seasoning and consistency of the sauce.

For Coconut nage

  1. Sauté onion and garlic and add coconut cream and vegetable stock
  2. Add seasoning, cherry tomato and olives. Check the seasoning and consistency of the sauce

To Assemble

  1. Toss spinach ravioli withcoconut nage and vegetable Cappelletti with tomato ragout
  2. Saute ribbon vegetable with garlic and salt..Add shredded basil as well
  3. Plate it in a round shape and serve hot.

 

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