At the pandemic stage, health is once again in the limelight. Health is not a privilege. It is a basic right that everyone must have. This is the essence of World Health Day 2021, which takes place on April 7th each year. Incorporating a good diet into our daily lives is essential to maintaining our health and strengthening our immune system. The first and most important way to ensure good health through a diet is to have a balanced diet. This day is a great opportunity for everyone to contribute to the health of the world by taking steps to improve their health.Read also-2022 World Health Day: Wishes, quotes, greetings, images, Whatsapp messages shared with your loved ones
On World Health Day, there are some nutritious and simple chef-approved recipes that you and your family can enjoy. Read Also-World Health Day 2022: 5 Simple and Effective Health Tips to Follow After Each Meal
Warm Kinoa Salad of Punjabi Marg Ticca by Ashok Bandar, Executive Chef of Shangri-La Bangalore
Punjabi Murgh Tikka’s Warm Kinoa Salad
material
- Warm Kinua Salad
- Boiled quinoa: 50g
- Broccoli: 10 gm
- Asparagus: 10 grams
- Green peas: 5 grams
- Beans: 5 grams
- Cocktail onion: 5 grams
- 1 green chilies
- 1 gram ginger
- 1gm garlic
- 10ml oil
- 0.5gm light soy sauce
- Salt if you like
Punjabi Murgh Tikka Read Also-2022 World Health Day: Five Key Immune Boosters to Keep You Healthy
- Chicken: 1kg
- Hang card: 150 grams
- Low-fat cream: 50 grams
- Red pepper paste: 75 grams
- Red pepper powder: 30 grams
- 10ml oil
- Mint powder: 1 gram
- Cloves: 0.5 grams
- Black cardamom powder: 0.4 gm
- Dry mango powder: 0.5 gm
- Black salt: 0.5 gm
- Black pepper crush: 0.4 gm
- Green cardamom powder: 0.4 gm
- Chopped coriander: 2 grams
- Chopped ginger: 2g
- 1 lemon
- Salt if you like
Preparing a warm Kinua salad
- Finely chop ginger, garlic and chili peppers and put in a bowl
- Heat the oil in a pan and fry the chopped peppers, garlic and ginger until light brown.
- Next, add the diced broccoli, asparagus, beans, cocktail onions, and green peas.
- Fry the mixture.Add boiled quinoa
- Finally, add light soy sauce and mix well.
Preparation for Punjabi Murgh Tikka
- Marinated chicken with chili powder, salt and squeezed lemon juice. Set aside for 20 minutes.
- Then add all the spices, black salt, chili paste, hang curd, oil, coriander, ginger, salt and cream.
- Marinated for 90 minutes.
- Skewer bite-sized chicken and bake at 300 degrees Celsius or higher for 15 minutes.
Kulath ki Dal By Executive Chef Rajesh Wadhwa, Taj Palace, New Delhi
Kulath ki Dal
material
- Kulath dal: 500 grams
- Oil: 1 tbsp
- Cumin seeds: ½ tsp
- Dry the whole red pepper: 2 pieces.
- Chopped onion: 2 tbsp
- Chopped ginger: 1 tbsp
- Chopped garlic: 1 tbsp
- Chopped green chilies: 1 tsp
- Salt as needed
- Red pepper powder: 1 tsp
- Coriander powder: 2 tsp
- Fresh green coriander, mint leaves, brown onions
Method
- Soak the lentils in water and wash for at least 30 minutes.
- Drain the water and transfer the lentils to a container. Add salt and water and bring to a boil. When the lentils boil, remove the bubbles.
- Add ginger and garlic and slowly heat the lentils.
- Crush the lentils with a wooden spoon. Adjust the seasoning.
- For tempering, heat the oil in a pan. Add cumin seeds and dried red pepper. Then add the onions and fry until brown. Add green pepper, red pepper powder and coriander powder and cook the spices for about 2-3 minutes.
- Temper the lentils, mix well and cook until a rich creamy consistency.
- Finish the lentils with fresh green coriander leaves, mint leaves and brown onions and warm with rice or roti.
Tropical Growth Smoothie by Executive Chef Gagandeep Singh Sawhney, Shangri-La Eros New Delhi
Tropical growth smoothie
material
- Frozen pineapple chunk: 200 grams
- Cucumber chunks, frozen: 50 grams
- Lime segment, peeled, frozen: 6 grams (¼ piece)
- Banana: 65 grams (½ piece)
- Don’t drink dairy coconut milk (eg coconut dream sugar-free): 240 ml
Method
- Combine all the above ingredients with banana and coconut milk in a fast blender.
- Treat until smooth and pour the smoothie into a tall glass and serve.
If possible, it’s best to make a smoothie with fresh ingredients. Otherwise, pineapples, cucumbers and limes can be washed, prepared, weighed and frozen in individual smoothie packs. Do not add ice cubes to this recipe. This is because the flavor fades.
Grilled tandai by the chef. Arvind Rai, Executive Chef-Ashok, New Delhi
Grilled tandai
material:
- Yogurt: 50 grams
- Cream: 50 grams
- Milk maid: 50 grams
- Tandai Mix: 02 tbsp
- Saffron: Some strands
Method:
- Leave it hanging on a muslin cloth to drain the water from the yogurt.
- Mix the hung tofu with milk maid, cream and tandai mix.
- Pour the mixture into a small glass bowl and place some strands of saffron on top.
- Take the baking tray, pour a small amount of water into the tray and place a glass bowl.
- Place the tray in the oven and bake at 150 ° C for about 15 minutes.
- When the mixture has hardened, remove it and cool it before serving.
Waffles of Jackfruit and Buttermilk – Chef Yogank Pranav, BeatO Food Lab
Jackfruit and buttermilk waffles
material
- Jackfruit powder: 180 grams
- Buttermilk: 140 grams
- Baking powder: 1 teaspoon
- Egg: 2
- Stevia: 1 tsp
- Cinnamon powder: 1 tsp
- Salt: pinch
- Vanilla extract: 1 tsp
Method
- Mix all ingredients such as jackfruit powder, buttermilk, baking powder, salt and cinnamon powder.
- Slowly add buttermilk, vanilla essence and eggs and continue whipping with a whisk until the desired concentration is achieved. Make sure that the dough does not clump.
- Lightly oil the waffle iron. Then gently pour the batter and cook for 5-7 minutes.
- Enjoy diabetes-friendly toppings.
Strawberry and Chia Seed Lassi, Rubal Pupneja, JR.SOUS CHEF – HOTEL Samrat, New Delhi
Strawberry and chia seed lassi
material:
- Hang yogurt: 200 grams
- Fresh strawberry puree: 80-100 grams
- Honey: 30-40 grams
- Small cardamom powder: pinch
- Chia seeds: 1tbs
For garnish:
- Saffron: Some strands
- Fresh strawberry slices
Method:
- Soak the chia seeds and set them aside for 15 minutes
- Put yogurt in a mixing jar and mix with strawberry puree in a spiral.
- Add honey, cardamom powder pinch, soak the chia seeds in the above mix and give them a swirl again in the mixing jar.
- Pour the clad and store in the refrigerator for 15 minutes
- Decorate with fresh strawberry slices, soaked chia seeds, saffron strands and finally mix with honey
- It’s done
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