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Gorge On, Guilt-Free!

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.