Healthy food is not tasty: This is one of the biggest misconceptions. And to prove our point, we bring you delicious recipes that are good for your health and will make your tummy happy
Oats crusted fish tacos:
Ingredients
3 tortillas
2 tbsp oil
500 gm fish fillet (Red snapper, but you can use Cod)
1 egg
2 packets of masala oats (masala and coriander flavour)
Salt to taste
Fresh coriander
Sliced jalapeños
For the mango salsa
2 mangoes peeled, diced
¼ cup capsicum
¼ cup diced onions
1 sliced jalapeño
1 tbsp lemon juice
1 tbsp chopped coriander
Method
First, make the mango salsa. For this, combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos. Cut the fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty the flavoured instant oat packets. Meanwhile, heat oil in a skillet. Dip each piece of fish in egg first and then coat it with the oats and slide them into the pan one by one. Cook on both sides for two to three minutes and remove on a plate lined with tissues. To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally. Top with jalapeños and coriander. Note: Fish is rich in Omega 3 fatty acids and preparing it with less oil makes the dish even more healthy.
Umbrella Mushrooms:
Ingredients
100 gm button mushrooms, whole with stems removed
2 tbsp coconut oil
2 twigs of curry leaves
½ tsp cumin powder
½ cup grated coconut
A squeeze of lime
Himalayan pink salt to taste
Ground black pepper to taste
Red chilli powder to taste
Method
Lightly heat oil in a pan, to that, add cumin powder and curry leaves. Stir for a minute and then add the mushrooms. Let them saute and gain a light golden brown colour. Salt and spice it. Once done, only take out the mushrooms and layer them nicely upside down on a serving tray. Now, add grated coconut to the curry leaves and cumin mix, stir for a minute and get the mixture into a little grinder, add lime and make a paste. Taste for salt and spice, adjust if needed. Fill this paste in the belly of the mushrooms and stick a tooth pick.
Guacamole:
Ingredients
1 ripe avocado, gently mushed
A squeeze of lime
2 tbsp chopped tomatoes
1 tsp finely chopped onions
1 tsp finely chopped coriander
1 small green chilli, finely chopped
Salt to taste
Method
Mix all the ingredients gently and enjoy as a side to anything crispy like chips, corn chips, ribbon like murukulu, spread on bread, rotis, corn chips.
Baked coconut chicken tenders:
Ingredients
½ inch thick chicken breasts (cut into three strips)
2 tbsp oil
For the marinade
½ cup of coconut milk
1 tsp lemon zest
1 tsp chilli flakes
1 tsp salt
For the coating
3 large eggs
1½ cups of rice flour
2 cups unsweetened shredded coconut
1 tsp sriracha
½ tsp chilli flakes
Salt to taste
Method
In a large bowl, mix together all the ingredients mentioned under marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least two hours. When ready to bake, preheat the oven to 2000C. Line a baking sheet with greased aluminum foil or parchment paper. Now start by creating an assembly line of ingredients. In the first bowl, season eggs with salt and whisk them with sriracha and two tbsp of water. In the second bowl, place rice flour and in the third, place shredded coconut seasoned lightly with salt and chilli flakes. Start by dipping each strip first into the egg mixture, then coat it with rice flour and finally crust it with the shredded coconut mixture. Place the strip on the greased and lined baking sheet. Repeat this till all the strips have been coated. Bake for 15-20 minutes till golden and cooked through.
Note: Chicken has less fat and baking this dish makes it a healthy option.
