From filling salads to tempting starters and light and refreshing juices, the road to eating healthy just got better—all full of flavour and joy. Chef Narayan, Feng shuii, Kitchen & Lounge, New Delhi, puts together a set of brilliantly healthy recipes that you can gorge on without fear of piling on the calories.
Oriental Mushroom Canopy
Servings: 4
Total Time: 10 minutes
Fresh mushroom and soya grannies tossed in ginger and garlic, served on a bed of cabbage.
Ingredients:
• 250 g mushrooms
• 175 g nutrela
• 30 g ginger
• 30 g garlic
• 20 g chilli paste
• 5 ml schezwan pepper oil
• 3 g broth
• 1 g salt
• 3 drops of vinegar
• 1 piece of cabbage
Method:
- Finely chop mushroom and soya chunks.
- Add 1 tsp oil in wok and sauté ginger and garlic.
- Add finely chopped mushroom and soya grannies
- Also add, schezwan pepper oil with soya sauce and broth and vinegar. Now, add salt to taste
- Cut the cabbage in circle/round shape and put1 tsp mushroom and nutrela mixture.
- Serve hot with chilli sauce.
Steamed Fish
Servings: 2
Total Time: 20 minutes
Ingredients:
• 1 kg fish
• 200 g garlic
• 200 g ginger
• Salt, as per taste
• 2 tsp light soya
• Drops of broth
• Drops of Schezwan sauce
Method:
- Use basa or sole fish fillet skin less.
- Marinate fish with ginger and garlic extract with soya sauce and broth in a tray.
- Put the tray in the steamer for 10 minutes.
- Serve hot with Schezwan sauce
Assorted Chinese Greens
Servings: 4
Total time: 20 mins
Exotic Asian greens in white garlic sauce
Ingredients
• 30 g broccoli
• 30 g carrot
• 25 g baby corn
• 30 g mushroom
• 20 g beans
• 20 g Chinese cabbage
• 30 g cauliflower
• 20 g garlic
• 20 g bok choy
• 20 g tomato ketchup
• 3 g salt
• 3 ml vinegar
• 5 ml broth
• 25 g chilli paste
• 5 ml seasame oil
• 5 ml cooking vinegar
Method:
- Wash the vegetables well.
- Blanch for 2 minutes in boiled water and strain it into cold water.
- Put 1 tsp oil in wok and add ginger garlic with celery and sauté until it turns golden brown.
- Add ½ cup water and add mushroom sauce, sesame oil, veg broth and ¼ tsp cornflour.
- Now, add all vegetables and toss it for 1 minute.
- Add cooking wine on the top and add salt if required.
- Serve with chilli paste.
Thai Spring Roll
Servings: 4
Total Time: 30 minutes
Ingredients:
• 60 g broccoli
• 30 g carrot
• 30 g mushroom
• 60 g beans
• 6 g salt
• 6 g cornflour
• 6 g chilli paste
• 6 g garlic
• 1 stick lemongrass
• Spring roll sheet
• Sweet chilli sauce
• Red pepper
• Salt
• Broth
Method:
- Blanch the vegetables and keep it aside for 10 minutes. Then chop the vegetables.
- Sauté the garlic and lemongrass in wok.
- Add seasoning (broth, salt, red chilli).
- Add chopped vegetables in a wok and after preparing the mixture, keep aside.
- Take a spring roll sheet and put 1 tsp mixture in it.
- Make a tight wrap and deep fry until it turns golden.
- Soak the roll in cotton cloth.
- Serve it with sweet chilli sauce.
Cheese And Raw Mango Salad
Servings: 4
Total Time: 15 minutes
Raw cottage cheese and mango, dressed in tangy tamarind chilli and garlic flavour
Ingredients:
• 300 g mango
• 100 g onion
• 100 g red capscicum
• 20 g tamarind
• 5 g broth
• 4 ml light soya
• 1 g fresh red chilli
• 50 g garlic
• 200 g cheese
• Salt, as per taste
Method:
- Cut raw mango, onion and cottage cheese in juliennes.
- Make purée of tamarind, light soya, red chili, and capsicum.
- Toss mango and cheese with purée in a bowl.
- Add broth and salt according to taste.Your fresh and appetising salad is ready to serve.
Evergreen Juice
Servings: 2
Total Time: 5 minutes
Ingredients:
• 500 g apple
• 125 g celery
• 125 g spinach
• 250 g tomato
Method:
- Wash all the vegetables and fruits carefully.
- Put all the ingredients in a juicer and use a good strainer and put into a bowl.
- Serve at room temperature.
Energy Booster
Servings: 2
Total Time: 2 mins
Twist in carrot juice with apple, beet and ginger which make a perfect signature of Fengshuii.
Ingredients:
• 4 pieces of carrot
• 1 piece of beetroot
• 4 pieces of apple
• ½ ginger
Method:
- Wash all the vegetables and fruits carefully.
- Put all ingredients in the juicer, use a good strainer and put in a glass.
- Serve at room temperature.
