Stressed out with your work load or just feeling the monsoon blues? Don’t resort to stuffing yourself with your usual unhealthy snacking patterns just to combat the tension.
Rather than bingeing on the usual suspects such as potato wafers, chocolates and others to alleviate the blues, stock up your larder with interesting ingredients to whip up some delicious as well as healthy ‘comfort food'.
From making a gooey, cheesy home made pizza to crunchy peanut and rice pakodas and refreshing cold kheer, we tell you how to beat the blues with some food to warm the heart, and ease away your troubles.
Butter, Pepper & Garlic Chicken
2 sliced garlic cloves,
1 cubed red & yellow capsicum,
1 tbsp butter,
1/2 tsp crushed black pepper,
1 tsp cornflour,
Salt to taste,
1 cube chicken tastemaker,
250 gms chicken breast
Marinate chicken with egg white and seasoning. Sprinkle the cornflour over the chicken, fry it and put it aside.
Restaurant manager, Kaushik Bhattacharya, Wokamama
200 gms rice, 1 litre milk,
5-6 strands saffron, 200 gms sugar,
5 gms cardamom powder,
50 gms almonds and pistachio each,
20 gms raisins
Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved.
Remove the rice kheer from heat and serve chilled.
Regional chef, Gurmeet Singh, Pind Balluchi
Chawal aur Mungfali ke Pakore
2 cups cooked rice,
2 tbsps gram flour (besan) ,
Oil for deep-frying,
1/2 cup roasted peanuts,
1 inch ginger piece
1 tsp chat masala,
1/2 tsp red chilli powder, salt to taste,
1 tsp coriander-cumin powder,
2 tbsps fresh coriander leaves
Place rice in a bowl. Heat sufficient oil in a pan or a kadhai. Add gram flour, peanuts, Chopped ginger, chat masala, red Chilli powder, salt and coriander-cumin powder to the rice. Add finely chopped coriander leaves.
Dampen your hands slightly, take small portions of the mixture and shape into round balls. Slide these balls into hot oil and deep fry till golden and crisp. Drain on tissue paper and serve hot.
Executive chef, Tyson, Cafe Delhi Heights
CheesE Burst Pizza
1 pizza dough cut in a circle,
1 cup shredded veggies (bell peppers, onions and tomatoes),
1/2 cup shredded parmesan cheese,
1/2 cup Spinach Basil Pesto,
1 cup chopped spinach
Pre-heat the oven to 450 degrees F.
Place the pizza dough on a pan and top with shredded veggies, spinach, mozzarella and parmesan cheese. Bake it until the crust is golden and cheese is melted. Remove and let it cool. Cut into slices and serve.
Chef, Pankaj Rana, Club Rhino