Power Punch

Sakal Times
Thursday, 27 September 2018

Eating healthy is a smart choice and the sooner you make this move, the better your body will feel. Try these nutritious recipes and see the difference

When you talk about good health, nutritious food plays a crucial role in the body to function optimally. You may think healthy food can’t be tasty, but here are some recipes which are full of nutrients and are also delicious.

Pomegranate Glazed Chicken with Walnut and Pomegranate Couscous

Ingredients
For the chicken
- Sumac    1 tbsp
- Garlic, a large clove and minced.    1
- Olive oil    1 tbsp
- A pinch of salt and pepper
- Chicken thighs, bone in and skin on    4
- Pomegranate molasses    60 ml

For the couscous
- Couscous    160gm
- Extra virgin olive oil     30ml
- Lemon juice     20ml
- Pomegranate molasses    10ml
- Small bunch of flat leaf parsley, roughly chopped
- Small bunch of mint, roughly chopped
- Seeds from half a pomegranate
- Walnuts, toasted and roughly chopped    80gm

Method
- Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least 1 hour.
- Once marinated, place the chicken thighs on a barbecue over medium hot coals.
- After 10 minutes, brush the chicken with the 60ml of pomegranate molasses, continue cooking until sticky and glazed on the outside and cooked right through on the inside.
- Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and 10 ml of molasses.
- Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.

Grain Salad with Toasted Walnuts, Dates and Grapefruit

Ingredients
Dressing
- Grapefruit zest, finely grated    1/2 tsp
- White wine vinegar     2tbsp
- Extra virgin olive oil     3tbsp

Salad
- Millet     3/4 cup
- Quinoa     3/4 cup  
- Kosher salt
- Walnuts halves and pieces    1cup
- Grapefruits, washed    2
- Dates, pitted and sliced    1/2 cup
- Flat leaf parsley, fresh, chopped    2 tbsp

Method
- Preheat oven to 375°F.
- For the dressing, place the grapefruit zest in a small bowl. Add the vinegar and olive oil. Set aside.
- Place the millet and quinoa in a saucepan over medium-high heat, shaking the pan constantly, to toast the grains, 4 minutes. Immediately add 2 1/4 cups water and 3/4 tsp salt. Increase the heat to high and bring to a boil.
- Reduce the heat to medium-low and simmer until all of the moisture is absorbed and the grains are cooked, 15 to 18 minutes.
- Check the bottom of the pan periodically to see that the grains don’t burn. Remove the grains from the pan and place on a baking sheet. Spread the grains on the baking sheet and let cool.
- Place the walnuts on a baking sheet and toast until they are fragrant and light golden, 7 minutes. Remove from the oven and let cool. Break the walnuts halves in half.
- Using a sharp knife, cut the tops and bottoms off the grapefruit to reveal the colored flesh. Place one of the cut sides down on a work surface.
- Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite cut side, and remove any white pith.
- Cut the grapefruit into sections, cutting between the membranes.
- Place the sections in a large salad bowl and set aside. With the centre of the remaining grapefruit, squeeze 2 tbsp of the juice adding it to the bowl with the dressing. Season the dressing with salt.
- In the large bowl containing the grapefruit sections, add the dates, walnuts, quinoa, millet and parsley. Add the dressing and toss together.
(Recipes by celebrity chef Sabyasachi Gorai) 

The legendary Akhtar’s Samosa is here!

Rumour has it that Akhtar bhai was the first one to sell non-vegetarian samosas in Pune. We don’t know whether this story is true, but take a bite of the delicious Prawns and Mutton Samosa at Akhtar’s Samosa, and you wouldn’t care either.

Akhtar does justice to the very definition of samosa. If you love meat and  samosas, this is the place to be. 

Akhtar’s have now opened their first franchise outlet in Aundh. So head here for Mutton Samosas, Chicken Samosas, Prawns Samosas, Vegetable Samosas, Aloo Samosas and Cheese Burst Corn Samosas. The thin pastry casing is crisp, not too oily or greasy and generously stuffed. Highly recommended are the Mutton Samosas, Chicken Samosas and Prawns Samosas which have spicy kheema filling. Veg lovers have a new option — Cheese Burst Corn. Available in medium size, you can easily chow down two to three samosas at one go. 

Location: Shop 1, Yashashree Apartments, near Gaikwad Petrol Pump, Aundh
Timings: 11 am-10.30 pm 
Price: Rs 25 for the Vegetable Samosa; Rs 30 for Cheese Burst Corn Samosa; Rs 35 for Chicken Samosa; Rs 50 each for Mutton and Prawn Samosa.

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