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.

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.

Macaroons

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 Béchamel 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, sauté 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).
• Sauté 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

Béchamel 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 béchamel to make saffron- béchamel.

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 béchamel sauce
• Repeat these layers two times
• Top it with a final layer of Lasagna sheet. Spread more béchamel sauce and some tomato sauce, mozzarella, and parmesan cheese

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

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