Gone are the days when healthy recipes were only meant to be raw and tasteless. Times have changed and so have the methods of cooking. Say hello to smart kitchen appliances that bring on the table some amazing dishes and beverages that you can have guilt free. From convection and grill microwaves to air fryers, cooking up healthy recipes is now as easy as 1,2,3! Here are 4 Indian recipes that score full in both categories, taste and health! Also, they are super easy to make. Bet you would want to try it out today itself.

Roasted cauliflower & chickpea salad

INGREDIENTS

For cauliflower & chickpea - 500 gms chickpeas drained, rinsed and patted dry, 1 medium cauliflower cut into bite-sized florets, 2 tbsp olive oil, 2 to 3 tbsp yellow curry powder, 2 tbsp ground ginger, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper. For dressing - 100 gm low fat yoghurt, 2 tbsp olive oil, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tsp kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup of your favourite raisins, 1/2 cup shelled salted pistachios, 1/3 cup fresh cilantro, finely minced.

METHOD

Step 1 -

Pre heat oven to 200°C. Line a baking sheet with foil and set aside.

Step 2 -

To a baking sheet, add chickpeas and cauliflower and pat them dry. Drizzle everything with olive oil and curry powder. Evenly sprinkle curry powder, ginger, salt and pepper. Toss it so well so that it gets coated on all sides.

Step 3 -

Bake for about 35-40 minutes or till the cauliflower is tender. Toss it in between to ensure its roasted evenly.

Step 4 -

For the dressing, add yogurt, olive oil, vinegar, honey, salt, pepper into a bowl and whisk gently to combine.

Step 5 -

After cauliflower and chickpeas are done, transfer onto a serving platter, add some raisins, pistachios, cilantro, and evenly drizzle with the dressing! Image and recipes courtesy - Averie Cooks

Air Fried Crispy Okra

Prep time: 5-10 mins Cook time: 15 mins

INGREDIENTS

200-250 gms okra, 1/2 cup rice flour, 1/4 cup sooji/rava1 tbsp nigella seeds (kalonji), 1/2 tsp fennel seeds, 1 tsp salt1/2 tsp turmeric powder, 1/2 tsp kashmiri red chili powder1 cup water, 1 tbsp oil for air fryer, lime wedges. 

METHOD

Step 1 -

Wash okra and pat dry. Slice the okra in half or quarter depending on their size.

Step 2-

In a mixing bowl, combine the rice flour, semolina, nigella seeds, fennel seeds, salt, turmeric and chilli powder. Whisk to combine and pour in some water to make a thick batter.

Step 3 -

Add the sliced okra to the batter and toss it around to coat all the slides. Set aside for 15 minutes.

Step 4 -

Place them in an air fryer and spread the pieces as much as possible. Sprinkle some oil over it and cook at 150°C for 10 mins. Then remove and toss the okra. Cook for 2-3 mins more until crispy. Serve immediately! Image and recipe courtesy - Piping pot curry

Grilled Chicken Tikka Skewers

INGREDIENTS

For chicken - Boneless pieces cut into 1-inch wide strips, 1/3 cup low-fat yoghurt, juice of 1/2 lemon, 2 tbsp tomato paste, 2 tsp garam masala, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp turmeric powder, 1/4 tsp ground ginger,1/4 tsp ground coriander, 1/4 tsp chilli powder, 1 tsp salt, 1/4 tsp black pepper, 2 tbsp avocado oil. For the dip -  3/4 cup low-fat yoghurt, juice of 1/2 lime, 1 clove of garlic, 1 bunch of fresh cilantro, 1/4 tsp ground ginger, 1/2 tsp salt, 1/4 tsp black pepper.

METHOD

Step 1 -

Place chicken tenders in a glass bowl and marinate it with yogurt and lemon juice. Once done, keep it in the refrigerator.

Step 2 -

Mix the spices together and blend the tomato paste and oil. Add both the mixtures onto the chicken and mix well.

Step 3 -

For the dip, put all the ingredients in a blender and blend well. Add salt and pepper according to your preference.

Step 4 -

Preheat the grill to 200°C. Thread the chicken onto the skewers and grill it for 4-5 minutes on both sides until cooked well. Serve hot with the cilantro lime dip. Image and recipe courtesy - The Real Food Dietitians

Muskmelon Orange Juice

Prep time - 10 mins Cooking time - 2 min

INGREDIENTS

2 cups muskmelon (kharbooja) cubes, 8 big orange segments (deseeded), 1/2 tsp black salt (sanchal), crushed ice for serving

METHOD

Step 1 -

Combine the muskmelon and orange in juicer and blend well until smooth.

Step 2 -

Strain the juice using a strainer and add black salt as per your taste preference.

Step 3 -

Add some crushed ice into the glasses and pour the juice over it. Add a few mint leaves & lemon slice on top for a dash of freshness. Serve and relish! Image and recipe courtesy - Tarla Dalal  

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