All of us are looking at ways of eating healthy and incorporating dishes that would help us do the same. The Oberoi has come with options for different times of the day and meals. So you can make a risotto with a millet or make khichdi that combines five grains. Read on to know more
FIVE GRAIN KHICHDI
INGREDIENTS
Cracked wheat grains
Rice
Barley
Millet
Moong lentil
Ghee
Garlic
Cumin seeds
Cardamom
Cinnamon
Bay leaf
Salt
Substitute: Use a variety of grains and lentils such as burghul, masoor lentil, Amaranth seeds, jowar and oats.
METHOD
Add ghee to a pan. Put cumin seeds, cinnamon, cardamom and bay leaf. Cook for a while, then add garlic. Saute till golden brown. Add all the grains and roast them for some time. Put water and cook till soft. Adjust seasoning.
CHARCOAL LEMONADE
INGREDIENTS
Lemon juice: 100 gm
Water: 1 lt
Activated charcoal: 15 gm
Hot water: 120 ml
Sugar: 10 gm
METHOD
Combine the activated charcoal and hot water. Make lemonade out of lemon juice, water and sugar. Combine the activated charcoal mixture and the lemonade.
DATE and BANANA SMOOTHIE
INGREDIENTS
Almond milk: 75 ml
Dates: 75 gm
Bananas: 150 gm
Flax seeds or chia seeds: 5 gm
Honey: 30 gm
METHOD
Combine everything in a blender. Blend until smooth.
Spinach and Egg baked casserole
Ingredients
Eggs: 8
Coconut oil: 2 tbsp
Onion: 1
Tightly packed spinach: 2 cups
Garlic, minced: 1 clove
Salt and pepper to taste
Method
Preheat oven to 180 degree and grease a baking dish with coconut oil. Heat coconut oil in a frying pan and add onions. Cook until translucent. Add spinach to the frying pan and cook until wilted, about two minutes. Set aside and let cool. In a large bowl add the eggs and stir together until combined. Then add garlic, salt and pepper. Add the coconut oil, onion and spinach mixture once cooled. If the mixture is too hot, it will begin to cook the eggs. Mix all ingredients together thoroughly. Pour the mixture into the baking dish. Bake for 25to 30 minutes, until eggs are cooked in the middle and lightly browned on top.
Note: The bake will rise while cooking. It is fine and it will return to normal after taken out of the oven and cooled.
SATTU AUR GUD KE LADDU
INGREDIENTS
Ghee: 100 gm
Sattu: 500 gm
Black pepper: 7 gm
White sesame: 50 gm
Jaggery: 200 gm
Substitute: Sattu can be made at home by grinding roasted channa lentils or by dr roasting whole wheat flour.
METHOD
Add ghee to a heavy bottom pan. Put sattu and cook well till it gives a nice nutty smell. Add jiggery, white sesame and crushed black pepper.
KIWI and MINT COOLER
INGREDIENTS
Kiwi, peeled: 3
Mint leaves: 4 to 5
Honey: 15 ml
Soda water: 200 ml
Lemon juice: 10 ml
Ice cubes
METHOD
Combine everything in a blender. Blend until smooth.
SPINACH AND GARLIC PEARL BARLEY RISOTTO
INGREDIENTS
Pearl barley: 100 gm
Spinach: 100 gm
Garlic: 3 gm
Onions: 2 gm
Butter: 10 gm
Parmesan cheese: 10 gm
Veg stock: 100 gm
Substitute: Pearl barley with brokeen wheat or any millets like jowahar and bajra.
METHOD
Boil and strain the pearl barley separately. Blanch the spinach and finally chop it. In a pan, add butter sweat chopped garlic and onions. Add the pearl barley to this. Add the stock and cook. Put chopped spinach. Finish with butter and parmesan cheese. Garnish with fried garlic slivers.
POORVANCHAL KA SAAG
INGREDIENTS
Ghee: 150 gm
Cumin: 20 gm
Garlic: 50 gm
Ginger: 30 gm
Green chilli: 10 gm
Mustard leaves: 500 gm
Amaranth leaves: 500 gm
Spinach leaves: 500 gm
Substitute: Mustard leaves with rocket leaves. Amaranth leaves with kale/Swiss chard.
METHOD
Add ghee to a pan. Then add cumin seeds, cinnamon, cardamom and bay leaf. Cook for a while and add garlic. Sauté till golden brown. Put all the grains and roast them for some time. Add water and cook till soft. Adjust seasoning.
