Healthy Recipes from The Leela Ambience Convention Hotel, Delhi

STIR FRY VEGETABLES IN WHITE GARLIC SAUCE WITH BURNT GARLIC BROWN RICE

INGREDIENTS            QUANTITY

Broccoli                        10 gms

Pok choy                      10 gms

Baby corn                     10 gms

Carrot                           10 gms

Spinach                        20 gms

Garlic                           10 gms

Corn starch                  02 gms

Brown rice                   100 gms

Spring onion                 05 gms

METHOD

1. Blanch all the vegetables and keep aside and keep brown rice for cooking.
2. Now take a wok and add sauté garlic and add vegetable stock and corn starch.
3. Add all the vegetables and adjust seasoning
4. Now again take a wok, add oil and brown rice and spring onion and finish with burnt garlic.
5. Serve piping hot with vegetables.

QUINOA SALAD WITH ZUCCHINI HUMMUS

INGREDIENTS            QUANTITY

QUINOA

Red quinoa                   50 gms

Bell pepper                   20 gms

Broccoli                        10 gms

Onion                            05 gms

Garlic                            05 gms

Salt                               02 gms

Black pepper                01 gms

Parsley                         05 gms

Olive oil                        05 ml

Lemon juice                 05 ml

ZUCCHINI HUMMUS

Peeled zucchini        50 gms

Tahini paste              05 gms

Garlic                        05 gms

Salt                           02 gms

Lemon juice              02 ml

Olive oil                     05 ml

Paprika powder         01 gms

METHOD

For Quinoa

1. Soak red quinoa in water for almost 2-3 hrs before cooking
2. Let it cook with salt and double the amount of water with closed lid
3. Strain and keep aside
4. Fine chop onion, garlic and bell pepper and sauté
5. Add these to the cooked quinoa, adjust seasoning and add lemon juice

For Zucchini hummus

1. Add zucchini, garlic, and tahini paste to the blender and blend it finely
2. Now take out in a bowl and adjust seasoning and add lemon juice
3. Keep it in a freezer

Now take a salad bowl, place Quinoa on top of lettuce and place zucchini hummus on side.

GREEN MOONG LENTIL STEW AND BOTTLE GOURD CURRY WITH FINGER MILLET BREAD AND SPINACH GALLET

INGREDIENTS            QUANTITY

FOR LENTIL

Green moong lentil         50 gms

Asafoetida                      01 gms

Salt                                02 gms

Cumin seeds                 01 gms

Coriander powder          02 gms

Oil                                  05 ml

Coriander leaves           02 gms

Tomato julienne             02 gms

FOR BOTTLE GOURD

Bottle gourd dices        100 gms

Salt                               02 gms

Turmeric powder          01 gms

Coriander powder        01 gms

Cumin seeds                01 gms

FOR SPINACH GALLET

Grated potato            50 gms

Ginger                       02 gms

Garlic                         02 gms

Spinach paste           50 gms

Salt                            02 gms

Coriander powder      01 gms

Cumin powder           01 gms

Turmeric powder       01 gms

Oil                               05 ml

FOR FINGER MILLET BREAD

Finger millet flour        100 gms

Salt                             02 gms

Clarified butter            05 ml

METHOD

For lentil

1. Boil the lentil with little salt and turmeric
2. Now temper it with cumin seeds and asafoetida, add seasoning and finish with julienne of tomatoes and chopped coriander

For bottle gourd curry

1. Cook bottle gourd with salt and turmeric powder
2. Now temper it with cumin seeds, add seasoning and finish it with chopped coriander

For spinach gallet

1. Take a wok and add ginger garlic paste, now add spinach paste and let it cook
2. Add all the other ingredients except potatoes
3. Lastly add the potatoes and let the mixture cool down to make a gallets
4. Now pan sear the gallets and serve along with other dishes

For finger millet bread

1. Take flour and add salt to it. Knead the dough and keep it for resting
2. Now make a thin bread of it and cook it on a griddle and apple clarified butter to retain its moisture.
3. Keep covered

Now arrange all the dishes in a platter and serve hot

GARLIC TOSSED SPINACH FILLED COTTAGE CHEESE CANNELLONI

INGREDIENTS            QUANTITY

CANNELLONI

Cottage cheese             100 gms

Spinach (blanched)       100 gms

Garlic                             10 gms

Onion                            10 gms

Nutmeg powder            01 gms

Salt                               05 gms

Pepper                         02 gms

Olive oil                        05 ml

LENTIL SAUCE

Yellow lentil            50 gms

Onion                    05 gms

Garlic                    05 gms

Salt                      02 gms

Olive oil                02 ml

METHOD

1. Keep lentil for cooking and make a fine puree later on
2. Sauté onion and garlic in a pan. Add blanched and chopped spinach-season it and keep it separate.
3. Sauté onion and garlic in another pan, and add lentil puree-adjust seasoning and keep aside
4. Now cut thin slices of cottage cheese and sear it on a hot plate, add spinach mixture and roll it like cannelloni
5. Now arrange it on a plate and pour lentil sauce on top and serve piping hot

DUO OF VEGETABLE DUMPLING WITH LEMON HONEY DIP

INGREDIENTS            QUANTITY

Carrot                10 gms

Beans                10 gms

Broccoli             20 gms

Cabbage           10 gms

Spinach            50 gms

Tofu                   20 gms

Salt                    5 gms

Sesame oil         05 ml

Garlic                 02 gms

Light soy sauce     02 ml

Ginger                05 gms

Lemon                02 ml

Honey                10 gms

Spring onion            05 gms

Whole wheat flour        100 gms

METHOD

1. Make dim sum dough by kneading whole wheat flour with water, add little salt to it and keep it covered.
2. Now make a mixture of vegetables with ginger, garlic and light soy sauce
3. In the other mixture, add spinach, pok choy and tofu…let the mixture cool down
4. Now sheet the dough and make dim sum and keep it covered. Apply little oil to the tray so that the dim sum doesn’t stick
5. Steam the dim sum and serve hot with lemon honey dip