Festivals occasions to indulge in sinful pleasures … well, we mean food! So with Eid around the corner we are looking for ways to satiate our foodie souls, with minimum damage (by that we mean, we’d like to get into our jeans, post). We’ve got five fancy recipes, specially put together by Chef Kunal Kapur, which are healthy, flavourful, and festive, hitting just 300 calories or less.
Pomegranate and Parsley Salad
A bowlful of this humble salad makes for a great post-fasting feast as it’ll keep your tummy happy with its flavours.
Calorie count:
Approximately 180 kilocalories
Ingredients
1 pomegranate
2 bunches parsley
1 bunch mint leaves
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon broken wheat
1 lemon
Method
1. Soak the broken wheat in water for 45 minutes. Drain off the excess water and keep aside.
2. Wash and roughly chop the parsley and mint leaves. Cut the pomegranate in half and de-seed.
3. Mix pomegranate, parsley, mint and broken wheat. Squeeze lemon, add salt, pepper and olive oil. Toss and serve immediately.
Green Hummus
We’re adding some zing to our protein- rich hummus, with mustard and radish leaves that’ll spruce up the flavour of the dish.
Calorie count:
180 kilocalories
Ingredients
2 cups chickpeas, boiled
1 tablespoon tahini
2 garlic pods
2 lemon
Salt to taste
¼ cup olive oil
½ avocado
A few mint leaves
Handful of spring onions
Handful of mustard leaves, blanched
Handful of radish leaves
Method
1. Simply mix all the ingredients and blend it into a smooth paste. Check for seasoning and serve with crisp garlic bread.
Bhatti Masala Marinated Chicken Olive Skewers
For non-vegetarians who are watching their weight, this appetiser will make you love healthy food.
Calorie count:
Approximately 280 kilocalories
Ingredients
For the masala:
2 teaspoon anardana powder
1/2 teaspoon turmeric
1 tsp coriander powder
½ teaspoon jeera powder
½ teaspoon red chili powder
For marinating the chicken:
8 chicken strips
2 teaspoons ginger paste
2 teaspoons garlic paste
½ tsp salt
½ lemon
2 tablespoons hung yogurt
2 tablespoons olive oil
8 olives, pitted
You will also need wooden skewers.
Method
1. Make the bhatti masala by mixing all the spices.
2. Marinate chicken with salt, lemon, ginger-garlic paste and keep aside for five minutes.
3. Whisk the yogurt with a spoon and add the bhatti masala to it. Mix well and marinate the chicken with the masala.
4. Place an olive on one end of the chicken and roll to make a roulade. When you roll it to the end, prick a wooden skewer to hold it.
5. Heat oil in a pan and cook the chicken for two-three minutes. Serve hot.
Zaitun Til Parantha with Smoked Eggplant Raita
The name sounds extremely fancy but this dish isn’t too tough to make.
Calorie count:
Approximately 300 kilocalories
Ingredients
For the parantha
200 gms flour (atta)
½ tsp Salt
1 tablespoon til
2 tablespoons kalonji
1 tablespoon green chili, chopped
2 tablespoons olive oil
5 tablespoons olives, chopped
¼ cup basil leaves, chopped
For Raita
2 cups curd
½ teaspoon salt
½ onion, chopped
½ tomato chopped
1 small brinjal
2 teaspoons roasted cumin seeds
1 tablespoon fresh green coriander
1 tablespoon oil
Method
1. To make the parantha, mix all the ingredients except olive oil. Add water to make a soft dough. Let it rest for 10 minutes.
2. Roll out the parantha and cook it on a hot tawa, till both sides turn brown.
3. For the raita, smear some oil on the brinjal and cook it over an open flame or in an oven till the outside is burnt and the brinjal is cooked.
4. Peel the skin and gently chop the brinjal. To this, add the rest of the ingredients and whisk well. Serve with hot paranthas.
Avocado and Chicken Kebabs
This chicken tikki gets a healthy twist with the addition of avocados.
Calories count:
Approximately 300 kilocalories
Ingredients
1 avocado (ripe and firm)
200 grams chicken, minced
Salt to taste
½ teaspoon shahi jeera
A small piece of ginger
4-5 garlic cloves
1 green chili (small)
1 tablespoon green coriander
Pepper powder to taste
Olive oil, for shallow frying
Method:
1. Run a sharp knife from the top of the avocado in a circular motion. Separate the halves and deseed. Peel off the hard skin and cut the avocado into small cubes.
2. Add all the ingredients, except the avocados in a blender, to make a rough paste. Remove and mix in the avocado cubes.
3. Apply some oil on your palms and make flat patties from the paste. Heat a tawa and cook the patties on both sides till brown. Remove and serve hot.
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