Pushpesh Pant |
food talk
Power brunch for powerful eves
What the woman of substance requires to thrive is a variation of “power brunch.” Substance blends with style as we bring you fusion recipes for an energy fix
Hail the powerful woman
who is the invisible presence and the real power behind every visibly
powerful man! The hand that was once famous for rocking the cradle now
sets into motion wheels of international commerce. Women have scaled
the highest peaks, plumbed the depths of oceans and forayed in outer
space. The body requires constant replenishment of nutrition and for
all those who have reached the top, keeping the flesh and spirit in
best repair is priority. What often gets neglected is the most
important meal of the day, the breakfast. As adage has it, well begun
is half done. It sets the mood and ensures that you sustain the
gruelling pace thoughout the day. The woman of substance thrives on a
variation of "power brunch." Substance has to be blended
with style. Style is as much a woman as it is the man!
No lady, however
fiercely feminist, would like to bare her corporate or political fangs
biting into a juicy steak, roasted raan or tandoori kukkad.
Health consciousness is spreading like forest fire and what is
considered wise is to strive for balance and variety. Cereals, dairy,
fruits and nuts are fine but muesli and egg-white omelettes aren't
very exciting.
We in India prefer
things hot. Parantha and lassi are literally poison so
what are the options? Do try out the recipes we bring you this week
trying to embark on a fusion trip in our ardhnarishwar fantasy.
Today, a woman's heart beats in this man's body.
Thai Fish Cakes/ Paneer Tikki with Sadabahar Salad
Ingredients
Boiled boneless fish/ canned tuna
(mashed lightly)/Paneer 200 g
A few leaves lemon grass (chopped fine)
Kaffir lime (squeeze the juice and sprinkle
over fish). Half
Galangal/fresh ginger (scraped and cut thinly) One-inch piece
Salt to taste
Bread crumbs 1/2 cup
For salad:
Red bell pepper 1/4
Yellow bell pepper 1/4
Asparagus (steamed) 2 spears
Medium floret broccoli (steamed) One
Sweet corn (steamed) 1 tbsp
Apple cut into bite-sized pieces 1 small
Walnut kernels ¼ cup
Vinaigrette dressing or any other light dressing of choice
Method
Mash the fish lightly and blend with other ingredients. Roll with moist palms and press to shape into patties. Coat with breadcrumbs and pan grill on a non stick frying pan lined with a thin film of olive oil. Serve with kasundhi or French mustard or
wasabi. Treat the paneer in a similar manner. Enjoy with sadabahar salad tossed with dressing |
Annananda
Pancakes/dosai/pesarettu/chilla prepared with coarse cereals and stuffed with assorted vegetables and cottage cheese with chutney and aromatic home-made chaat masala.
Ingredients
Dosa/chilla batter 1cup
Filling
mixed seasonal vegetables of choice (diced, sliced in rounds and shredded steamed or lightly stir-fried on high flame) 100 g
Low fat cottage cheese/tofu 50g
Chutneys green and brown (pudina and sonth)
Sprinkler masala mix
Ingredients
Black rock slat A pinch each
Roasted cumin
Dried anardana powder
Method
Prepare the filling by crumbling paneer/tofu in a bowl and mix with vegetables. Place two large tablespoons in the middle of the dosa/pancake/chilla, sprinkle with the chaat masala and fold to form a crescent. Now pour the two chutneys in zig-zag pattern and enjoy!
Line a non-stick tawa with a thin film of virgin oil. Drop a ladle of the batter and spread it with a circular motion evenly to shape the pancake. Cook on a low-medium flame till lightly golden. Flip over and sprinkle after sprinkling over with a few drops of oil. Slide to a plate when lightly browned. |
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