Pitter-patter pangs!

The Asian Age.

Life, Food

Devour these signature monsoon yums that tick the right boxes – in terms of nutrition, calorie intake and taste.

Vegetable Pad Thai
  • ½ packet flat wide rice noodles
  • 1.1/2 tbsp soya sauce
  • ¼  fresh lime juice
  • Red chilli flakes (crushed)
  • 1.1/2 tbsp Vegetable oil
  • ½ tsp jaggery
  • 1 carrot grated
  • 1 bowl grated cabbage
  • 1 turnip (grated)
  • 1 cup of bean sprouts
  • 2 tsp peanuts (roasted)
  • 1 clove of chopped garlic
  • ½ cup tofu (diced, semi-firm)
  • ½ cup broccoli  
  • Salt as per taste
  • ½ packet flat wide rice noodles
  • 1.1/2 tbsp soya sauce
  • ¼  fresh lime juice
  • Red chilli flakes (crushed)
  • 1.1/2 tbsp Vegetable oil
  • ½ tsp jaggery
  • 1 carrot grated
  • 1 bowl grated cabbage
  • 1 turnip (grated)
  • 1 cup of bean sprouts
  • 2 tsp peanuts (roasted)
  • 1 clove of chopped garlic
  • ½ cup tofu (diced, semi-firm)
  • ½ cup broccoli  
  • Salt as per taste
  • Vegetable Pad Thai

    INGREDIENTS

    Serves: 2 people

    • ½ packet flat wide rice noodles
    • 1.1/2 tbsp soya sauce
    • ¼  fresh lime juice
    • Red chilli flakes (crushed)
    • 1.1/2 tbsp Vegetable oil
    • ½ tsp jaggery
    • 1 carrot grated
    • 1 bowl grated cabbage
    • 1 turnip (grated)
    • 1 cup of bean sprouts
    • 2 tsp peanuts (roasted)
    • 1 clove of chopped garlic
    • ½ cup tofu (diced, semi-firm)
    • ½ cup broccoli  
    • Salt as per taste

    Method

    • Boil noodles according to the instructions on the packet.
    • On a wide pan, put oil to simmer. Now, add garlic and grated vegetables. Semi-cook.
    • Add soya sauce, jaggery, salt, and lime juice to the cooked vegetables in the pan.
    • Toss in noodles and sprinkle  peanut powder, chilli flakes and firm tofu on top. Toss once again gently without breaking the tofu.

    Enjoy your home-made warm Pad-Thai with chopsticks and make it fun — being clumsy and happy.

    Healthy fries infused with herbs and olive oil served with beetroot ketchup
    INGREDIENTS

    • Serves: 2 people
    • 2 potatoes (large)
    • 2 sweet potatoes
    • 1 sprig fresh rosemary
    • Fresh coriander
    • 2 tsp Olive oil
    • Salt and pepper

    Ingredients for Beetroot ketchup

    • 2 cups Beetroot (cut and cubed)
    • 1  Tomato
    • ¼ cup water
    • ¼ cup Vinegar
    • 2 tbsp Brown sugar or jaggery
    • 1 bay leaf
    • ½ red onion
    • Pinch of salt and pepper

    Method for healthy fries

    • Parboil the potatoes in a vessel. Put a fork through them to ensure they don’t get overcooked.
    • Sieve the water.  Dice into the length of french fries.
    • Add chopped rosemary and coriander to olive oil. Brush gently on the potatoes.
    • Arrange on a pre greased tray and place it into  a pre-heated oven for 7-8 minutes at 200 degrees.

    Method for Beetroot Ketchup

    • Heat all ingredients over a medium flame in a saucepan, until all the liquid has thickened.
    • After letting it cool for a couple of minutes, blend mixture until a  smooth ketchup like consistency is formed.

    Enjoy your healthy homemade fries and beetroot ketchup without counting calories!

    — Recipes courtesy Payal Kothari, an integrative nutritionist, life coach and NLP expert.

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