Soundz of Asian FoodIf you love your food and sometimes find it hard to come up with new and exciting dishes, just tune into the taste. Leading nutritionist and dietician Gita Kohli hosts a food show on Sunrise Radio. You can listen to tips advice on keeping healthy and answering questions about cooking, diets and lifestyle. Catch the show every Thursday afternoon at 3.00pm on 1458am.
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THESE LOW-CAL, HIGH-ENERGY RECIPES, PUT TOGETHER BY THE FAMED CHEFS AT THE CHIVA SOM HEALTH RESORT, WILL PLEASE YOUR EYE & YOUR PALATE, WITHOUT OFFENDING YOUR WAISTLINECRANBERRY AND GUAVA JUICEServes: 1/Calories: 56/Fat:0.6 gm 2 large green guavas Cut the guavas into small pieces and process in a food juicer. Pour the juice into food blender with the ice and cranberries. Process until smooth. Serve immediately so the juice does not oxidise. CLEANSING COCKTAILServes:1 /Calories:125/Fat: 0.1gm ½ cucumber Remove the seeds from the apple, but leave the skin on. Pass the apple, cucumber, beetroot carrot and grated ginger through a juicer. Add the water and serve Ideal for clearing age or liver spots FIVE-VEGETABLE JUICEServes: 1/Calories: 109/Fat: 1.1 gm 2 medium red tomatoes Wash all ingredients well. Prepare the juice and process all the ingredients together. Serve immediately. For cold juice, chill the vegetables well before making the juice. Drink immediately for maximum benefit from this natural ‘vitamin pill’. HONEY AND GINGER ICE CREAMServes: 30-50ml-portions/ Calories:25/Fat:0.4 gm 20 gm ginger powder In a small saucepan, place the water ginger and honey. Bring to the boil and simmer for 1 minute. Remove from the heat and leave to stand for 20 minutes to cool. Meanwhile, place the milk in an ice-cream chum until creamy. Lightly beat the egg whites and fold into creamy mix together with the honey mix, and continue to churn until frozen. Remove and place in an ice-cream storage container and put into a freezer for at least one hour to firm before serving. To serve, use a 50 ml ice cream scoop for the correct calories count. ICED ORANGE SOUFFLEServes: 14/Calories: 135/Fat: 0.9 gm 500 ml orange juice Sauce280 ml orange juice Place the orange in a non-reactive pot and simmer over a high heat until it has reduced in volume by three-quarters. Cool, Reserving 2 tbsp of sugar, place the rest of the sugar, milk and milk powder in a heavy-based saucepan and cook over a low heat, Stirring continuously until the sugar is dissolved. Remove from the stove and leave to cool. Churn the cooled milk mixture in an ice cream machine. Beat the egg whites to a firm peak and then add the reserved sugar and continue beating for 1 minute. Add the reduced orange juice to the ice cream machine and continue to churn until creamy, then add the egg white mix and continue to churn until it combines. Remove the semi-frozen mix and spoon into individual moulds. Set in a freezer overnight. To serve, turn out from the mould onto a chilled plate. Spoon prepared sauce around. To make the sauce, simmer the remaining orange juice, honey and orange zest together for 1-2 minutes. Dissolve the cornstarch in a little cold water, then use this to thicken the sauce until it coats the back of the spoon. Remove from the stove and chill. LEMON AND KIWI SORBETSMakes: 12 half-cup portions Calories: approx 80/Fat: 0.1 gm 500ml fresh fruit puree (fruit of choice) Gently heat the fruit puree, adding sufficient apple concentrate and lemon juice to enhance the flavour. Do not heat too much or for too long, or the colour will be lost. Cool. Pour into an ice cream machine and churn until frozen. Store in the freezer until required. All fruits have different levels of sweetness or tartness depending on the type and ripeness and this must be taken into consideration when making any frozen dessert with fruit. The fruit will also lose its sweetness once frozen. APPLE SNOW WITH RASPBERRY SAUCEServes: 4/Calories: 130/Fat: 1.0 gm 2 cups dried apples, chopped Sauce100ml raspberry puree In a saucepan place the chopped dried apples, apple concentrate and water. Cover and simmer until softened. Leave the lid on and set aside to cool. When cold, place in a food processor and puree until smooth. Beat the egg whites to a stiff consistency and gently fold through the apple puree. Spoon into serving dishes and serve with raspberry sauce. To make the sauce, place the raspberry puree in a small saucepan with the apple concentrate and bring to the boil. Cook for 1-2 minutes strain and cool.
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Instant Rawa Idli with coconut chutney
Ingredients
MethodStep 1: Dry roast the semolina by heating it in a heavy bottom pan,on a low heat, for a few minutes or until a roasted semolina aroma is given out. Step2: keep stirring to prevent burning the bottom of the pan. Remove from the heat and cool Step3: In a sall frying pan, heat the vegetable oil and add the mustard seeds, ginger and green chillies. When the mustard seeds start popping, remove from the heat. Step 4: Transfer the mixture to the semolina. Add salt and yoghurt to make a thick smooth batter. Step 5: Grease the idili mould and prepare a steamer. Step 6: Quickly and thorougly mix the Eno into the batter. Spoon this mixture into the idili mould and transfer the mould to the stemaer. Steam idlis for 10 minutes. Serve the Idlis hotwith sambhar and coconut chutney. Quick tip: The mixture can be transferred to a greased microwavable bowl and cooked for 3-4 minutes on full power. Turnover on to a platter. Cut into bitesize pieces and serve. Coconut chutney
Step 1: Soak channa daal for 2 hours in water. Drain and grind. Step 2: Add rest of the ingredients and grind to a smooth paste. |