Sharmila Chand explores mindful eating with a dish prepared by Chef Manish Mehrotra, Culinary Director – Indian Accent, emphasizing its focus on nurturing a healthier relationship with food. It’s not about dieting but rather savoring each bite, embracing nutrients, happiness, and fulfillment in every meal, she says
Holistic Wellness is a very broad term that denotes mental, physical, and emotional well-being, including every single molecule of our body. ‘Mindful Eating’ is one significant aspect of Holistic Wellbeing. You embark on a healthy culinary journey through the awareness of the right ingredients, the kind of herbs and spices used, and of course, the style of cooking.
Hence, it’s not about dieting or depriving yourself; it’s about building a healthier relationship with food and enjoying every bite. Take it slow and let your meals be a source of nutrients, happiness, and fulfillment.
KOLHAPURI CHICKEN SALAD, AVOCADO KOSHIMBIR
INGREDIENTS
For Chicken
- Chicken breast 100 gms
- Salt to taste
- Kolhapuri masala 1 tsp
- Olive oil 2 tsp
- Ginger, finely chopped ½ tsp
- Garlic, finely chopped ½ tsp
- Green chilies, finely chopped ½ tsp
- Fresh cream 1 tbsp
- Masala gravy (see p. 176) 1 tsp
- For Avocado Koshimbir
- Onion, diced 2 tsp
- Tomatoes, deseeded and diced 2 tsp
- Seedless cucumber, diced 2 tsp
- Avocado, diced 1 tbsp
- Coriander leaves, chopped ½ tsp
- Lime juice ½ tsp
- Chaat masala ½ tsp
- Tamarind chutney 1 tsp
- Green chutney 1 tsp
- Crushed roasted peanuts 2 tsp
To Serve
- Sunflower seeds, roasted as garnish
- Coriander leaves as garnish
- Edible flowers as garnish
Method
Prepare Chicken
- Cut chicken breast into thin, long slices. Marinate with salt, half the quantity of Kolhapuri masala, and olive oil for at least an hour.
- Heat a non-stick pan, without oil. When it is hot, place the marinated chicken on the pan and cook. Do not overcook; the chicken should still be juicy in the center when done. Keep aside to cool.
- When the chicken has cooled, shred it into juliennes.
- Heat oil in a pan. Sauté chopped ginger, garlic, and green chilies. Add masala gravy and the remaining Kolhapuri masala. Sauté well. Add fresh cream. Cook the masalas in the cream till the mixture is semi-dry. Add shredded chicken and toss well till coated.
- Prepare Avocado Koshimbir:
- In a mixing bowl, add diced onions, tomatoes, cucumber, avocado, and coriander. Mix well. Sprinkle lime juice, chaat masala, tamarind chutney, and green chutney. Toss well. Finish with crushed peanuts.
Serve
Mold avocado koshimbir on the center of a plate. Arrange shredded chicken salad on top. Garnish with roasted sunflower seeds (optional), coriander leaves and edible flowers. The sunflower seeds add extra crunch to the salad.
(Sharmila Chand is an Author and Freelance Journalist. She writes on Food, Travel, Art, Holistic Wellness, and Lifestyle)
