Healthy Republic Day recipes for the coming weekend

This Republic Day weekend, incorporate tricolour into your food as well with these delicious entree and dessert recipes.

By: Editorial Team | | Updated: January 24, 2019 11:46 am

Tricolour macaroons at Novotel Kolkata Hotel & Residences

If you are going to be home this Republic Day weekend, make sure you treat your family to a delicious and healthy meal. After all, this is a special day indeed. Try these delectable recipes by Chef Neelabh Sahay, Executive Chef, Novotel Kolkata Hotel & Residences. Also Read - This pineapple and mango dessert is the tastiest way to lose weight during summer

Also Read - Avoid these in a breakfast buffet

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Ingredients:

Egg whites- 0.500 lt.

Icing sugar-1 kg or sugar alternative

Almond- 0.750 kg

Orange rind- 5 p/c

Saffron-1 gm

Pistachio puree- 10 gms

Method:

Whip the egg white until it becomes stiff.

Slowly start to add the sifted icing sugar. Fold in the grated chocolate, spices, and ground almond and cocoa powder. Lastly, add the lemon juice.

Pipe the macaroon mixture onto rubber baking sheet using an N` 8 piping nozzle.

Allow the macaroon to dry on top.

Bake the macaroons at 170 C` until the top is dry and shining.

Allow the macaroons to cool down and then immediately remove them from the baking trays and store them in an airtight container.

Smoked vegetable lasagna

Smoke Vegetable Lasagne

Ingredients:

For pasta dough-

Refined flour- 200gm

Egg yolk-3

Whole egg-1

Olive oil

For Tomato sauce-

Tomato ripe skinless-300 gm

Onion-30 gm

Garlic-15 gm

Basil-5 gm

Olive oil-10 ml

Oregano-5 gm

For Vegetables-

Onions-100 gm

Peppers-100 gm

Zucchini yellow-150gm

Zucchini green-150gm

Brinjal-150 gm

Spinach-200 gm

For B chamel recipe-

2 tablespoons low-fat butter

2 tablespoons flour

1 1/4 cups milk, heated

Salt.

Freshly ground pepper

Saffron-few pinch

Method:

Pasta dough-

Mix all the ingredients and make a firm dough and let it sit for a while.

After 20 minutes, roll the dough and make lasagna sheets.

Blanch lasagna sheets in the boiling water and do not forget to add salt in water.

Cool the sheets and keep it aside

Tomato sauce-

Chopped onion and garlic, saut in a pan with olive oil.

Add riped tomatoes roughly chopped.

Add basil, oregano, salt pepper and cook for 30 minutes.

Vegetables-

Cut all vegetables in strips (julienne).

Saut in a pan with olive oil and add salt-pepper. Cook vegetables on a high flame or can roast whole vegetables on charcoal.

Cool and keep it aside

B chamel recipe-

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, continue stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown about 2 minutes.

Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with melted butter to avoid forming skin on the sauce.

Add saffron in b chamel to make saffron- b chamel.

Finally-

Spread a thin layer of pasta sauce in the bottom of a baking dish

Make a layer of cooked lasagna sheets

Spread an even layer of saffron-Bechamel sauce

Spread cooked vegetables.

Make a layer of cooked lasagna sheets

Spread an even layer of spinach mixture

Spread an even layer of b chamel sauce

Repeat these layers two times

Top it with a final layer of Lasagna sheet. Spread more b chamel sauce and some tomato sauce, mozzarella, and parmesan cheese

Published : January 24, 2019 11:44 am | Updated:January 24, 2019 11:46 am