Sanjeev Kapoor Healthy Recipes: Keeping in mind both taste and health, famous chef Sanjeev Kapoor has presented some healthy and nutritious dishes which can be easily prepared at home. These recipes are not only delicious in taste but also provide essential nutrition to the body. Whether you’re having a light breakfast or a nutrition-packed snack, these healthy options are helpful in maintaining your energy and providing balanced nutrition to your body.
Protein Toast
Material:
2 cups soaked peeled moong dal (washed moong dal)
4 large brown bread slices
1 inch ginger, roughly chopped
2 green chillies, stalk removed
4-5 garlic cloves
½ tsp turmeric powder
1 tsp red chilli powder
salt as per taste
½ tsp cumin powder
1 medium onion, chopped
1 small tomato, chopped
1 small green capsicum, seeds removed and chopped
1 small carrot, peeled and grated
2 tbsp green coriander, chopped
white sesame seeds for sprinkling
butter for cooking
Tomato ketchup for serving
Method:
Put moong dal in a blender jar. Add ginger, green chilli, garlic and ½ cup water to it and make a thick paste.
Take it out in a bowl. Add turmeric powder, red chilli powder, salt and cumin powder to it and mix well.
Now add onion, tomato, capsicum and carrot and mix well. Finally add chopped coriander and mix.
Place the bread slices on the worktop and spread the moong dal mixture evenly.
Heat a nonstick pan. Place the prepared bread on the pan, sprinkle white sesame seeds on top, add some butter, cover and cook on medium flame for 2-3 minutes until the bottom becomes golden brown.
Now flip the bread, add some more butter and cook on the other side for 3-4 minutes on medium flame.
Cut the bread into triangles and serve hot with tomato ketchup.
Linseed Laddus
Material:
1 cup flax seeds
1½ cups chopped jaggery
½ cup raw peanuts
½ cup almonds
½ cup grated dry coconut
½ cup oats
¼ cup white sesame seeds
2 tbsp black sesame seeds
2 tbsp olive seeds (garden cress seeds)
1 tsp green cardamom powder
1 tsp nutmeg powder
1 tbsp ghee + some ghee for making laddu
Method:
Heat a non-stick pan, add jaggery and ¼ cup water and cook until the syrup reaches a stringy consistency.
Dry roast the flax seeds on medium flame for 1-2 minutes. Take it out in a plate and keep it aside. Dry roast raw peanuts in the same pan for 2-3 minutes and keep them in the same plate so that they cool down.
Dry roast the almonds for 2-3 minutes on medium flame and keep them in the same plate.
Dry roast the desiccated coconut and oats for 1-2 minutes, then keep them in a plate and let them cool.
Dry roast white sesame seeds, black sesame seeds and olive seeds together for 1-2 minutes, then take them out in a bowl and let them cool.
Put the flaxseed mixture in a blender jar and make a coarse powder.
Add the ground flaxseed mixture to the sesame mixture. Add green cardamom powder, nutmeg powder and jaggery syrup to it and mix well. Add 1 tablespoon ghee and mix well again.
Apply ghee to your hands, divide the mixture into equal portions and while the mixture is still hot, shape it into round laddus. Let cool and serve.
Sprouts Bhel
Material:
1 cup sprouted moong
1 cup sprouted matki
salt as per taste
2 medium potatoes, boiled, peeled and chopped
4-6 tbsp chopped onion
4-6 tbsp chopped tomatoes
4 tbsp roasted and peeled peanuts + for garnishing
black salt as per taste
a pinch of chaat masala
a pinch of red chili powder
3 tbsp green chutney
5 tbsp date and tamarind chutney
2 tsp red chilli-garlic chutney
1 lemon
2-3 crispy papdis + for garnishing
2 tbsp raw mango, chopped + for garnish
2½ cups Kurmura
2 tbsp coriander, chopped + for garnish
grated carrots, for garnishing
grated beetroot, for garnish
chopped pineapple, for garnish
fresh pomegranate seeds, for garnish
Method:
Heat enough water in a deep non-stick pan. Add sprouted pulses and salt and blanch for 2 minutes. Then filter the lentils and put them in cold water so that they do not get overcooked. put aside.
Drain the water well and add the pulses to a large mixing bowl. Add potatoes, onions, tomatoes, peanuts, black salt, chaat masala, red chili powder, green chutney, dates-tamarind chutney and red chili-garlic chutney.
Squeeze the lemon, crush the papdi and add to the bowl. After this add raw mango, dried apricots and coriander and mix everything well.
Put the bhel in a serving bowl. Sprinkle carrots, beetroot and peanuts on top.
Garnish with raw mango, pineapple, coriander, pomegranate seeds and serve with papdi.
Jowar Methi Thalipeeth
Material:
1½ cups jowar flour
1 small bunch fresh fenugreek leaves
1 medium onion
salt as per taste
½ tsp red chilli powder
1 tsp coriander powder
½ tsp cumin powder
¼ tsp turmeric powder
oil for cooking
curd to serve
White butter to serve
Method:
Cut fenugreek leaves and put them in a big bowl.
Finely chop the onion and add it to the same bowl. Add salt, red chilli powder, coriander powder, cumin powder, turmeric powder and jowar flour and mix well. Add ½ cup water and knead a soft dough.
To make Thalipeeth, pour some water on a non-stick pan. Take a portion of the dough and shape it into a ball. Place it on the pan. Dip your fingers in water and spread the ball into a thick disc. Make 2-3 holes and place the pan on flame.
Sprinkle some oil and cook on medium flame for 4-5 minutes. Flip and cook the other side for 2-3 minutes.
Serve hot Thalipeeth with curd and white butter.
Overnight Oats
Material:
¾ cup rolled oats
1 cup curd
2 tbsp honey
1 cup milk
1 tablespoon chia seeds
2-3 tbsp pumpkin seeds
2 tbsp cashews, chopped
2 tbsp pistachios, chopped
2 tbsp dried cranberries
2 tbsp dry figs, chopped
½ tsp cinnamon powder
Chopped mixed fruits as required
Orange slices as required
Roasted flax seeds as required
fresh mint leaves for garnish
Method:
Take curd in a big bowl, add honey and milk to it and beat it well.
Add oats, chia seeds, pumpkin seeds, cashews, pistachios, cranberries, figs and cinnamon powder and mix well.
Fill ¾ portion of the mixture into serving bottles and keep the bottles in the refrigerator for 6-8 hours.
Remove from the fridge and add mixed fruits and orange slices on top. Sprinkle with flax seeds, garnish with mint and serve immediately.
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