India Gate – Healthy Eid Recipes

Good food is probably the highlight of every festival, and maintaining a healthy diet during this time can be a tough feat. To help you maintain healthy eating habits while still enjoying delicious food, the experts at India Gate have rounded up their best recipes for you to try out this Eid.

1. Mediterranean Pomegranate & Quinoa Salad with Mango Salsa & Olives

 

Ingredients:

Pomegranate Juice 300ml

Red wine Vinegar 20ml

Corn-flour -30g

Pomegranate seeds – 20g

Crushed Peanuts -10g

Diced Mango 40g

Chopped Red Thai Chilli – 1

Picked Basil leaves – 20g

Quinoa – 80g

Mint leaves – 5g

Lemon Juice – 1 tspn

Aragula Leaves – 40g

Chopped black olives – 20g

Method:

• Cook quinoa in stock or water. Dry it. Fold in with julienned basil leaves & lemon juice. Season & chill.
• Reduce the pomegranate juice by almost half. Add corn flour in cold water whisk in.
• Whisk together the reduced pomegranate juice with Vinegar and Olive Oil. Check seasoning. Chill
• Mix together all the other ingredients and fold in the chilled Quinoa. Drizzle the pomegranate dressing.
• Garnish with fresh basil leaves.

 

2. Tandoori mushrooms with quinoa

Ingredients for marination

Hung curd- 80 gms

Cream- 20 gms

Salt & pepper to taste

Turmeric small pinch

Jeera powder – 1/4 tsp

Ingredients for Filling–

Quinoa – 60 gms boiled

Cottage Cheese grated – 30 gms

Coriander chopped- 1 tbsp

Mushrooms (big enough to be stuffed) -10 pieces

Method:

• Marinate the mushrooms with marination ingredients
• Fill the empty stem spaces with the filling ingredients.
• Bake them in an OTG for 15-20 mins at 200 degrees Celsius or till the mushrooms are well cooked.
• Garnished with chopped coriander and ketchup

 

3. Curry Quinoa & Chickpeas Buddha Bowl

Ingredients

1 cup cooked quinoa

¼ Kitchen king masala

¼ cup coriander leaves

Salt to taste

 

Chickpea curry

1/2 teaspoon cayenne pepper

Salt to taste

1 lemon (juice)

1 onions

1 carrots

1 cup broccoli

2 tomatoes

1 zucchini

1 cup boiled chickpeas

1 green chilly sliced

2 tsp. oil

3 pods of garlic

Pinch of sumac

1 tsp. lemon juice

¼ cup salad leaves

Method:

• Add ¼ tsp. kitchen king masala, coriander leaves and salt to boiled quinoa and keep aside
• In a pan heat oil, add garlic and onions and sauté till translucent. Add tomatoes, sauté for 2-3 minutes.
• Add your veggies and cook till done but firm. Add chickpeas and dry spices. Stir, turn off the gas and set aside
• Take a bowl and in your mind split it three parts.
• Add curried quinoa in one part, the chickpeas curry in another and your salad greens in the last.

4. Chicken Quinoa Biryani

Ingredients: 1 medium chicken cut into 8 pieces 1.5 cups quinoa 1/2 teaspoon sea salt 2 cardamom pods, 1 cinnamon stick, 2 whole cloves(spices for cooking the quinoa) 2 onions thinly sliced For the Marinade: 1.5 cups plain yogurt 1/4 cup olive oil 2 whole cardamom pods 1 whole cinnamon stick 2 whole cloves 1/2 teaspoon black pepper (whole or ground) 2 teaspoons sea salt 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1/2 teaspoon turmeric powder 2 tablespoons fresh garlic, chopped 1 tablespoon fresh ginger, chopped 1-2 green chilli peppers, seeds removed and chopped (optional) 2 tablespoons lemon or lime juice fresh cilantro and mint, chopped

Method:

• Mix all the marinade ingredients in a large bowl and add the chicken. Cover and leave in the fridge for 6-8 hours.
• In a large pot, bring 3 cups of water to a boil. Add the quinoa with the salt and “spices for cooking the quinoa” and cook for about 7 minutes, until the quinoa is half way cooked. Strain the water from the quinoa.
• Sauté the onions in butter until lightly brown.
• In a large heavy-bottomed pot, put the chicken with all its marinade in the bottom. Add half of the quinoa.
• Sprinkle some chopped coriander/mint leaves and the sautéed onions. Then add the remaining quinoa.
• Cover the dish tightly and cook for 5 minutes on high heat, then 15 minutes on medium heat. Continue cooking on low heat until chicken is cooked through (about 10 more minutes).
• Serve with your choice of garnishing with coriander leaves or fried onion slices.

5. Quinoa hazelnut Laddoos

Ingredients for Laddoos:

100 g cooked quinoa
150 g hazelnut powder
50 g crushed hazelnut pieces
50 g icing sugar
30 g hazelnut paste/ nutella
2 mashed bananas

Ingredients for coating

Dark chocolate approx. 250 g for coating
1 packet digestive biscuits

Method:

• Combine all the ingredients for ladoos and make small balls and freeze for 30 minutes until firm
• Melt dark chocolate and dip each ball in it and coat with digestive biscuits and let it set and serve chilled