Deliciously Balanced: 2 Exclusive Chef-Approved Recipes for a Healthier Lifestyle

When you think of healthy dishes, what comes to mind? If you’re looking for delicious and refreshing recipes, you’re in for a treat! The “Gaanth Pe Dhyan” campaign by Tata Trusts links food with self-care, specifically focusing on breast cancer awareness.

Many Indian women often overlook health screenings, so this campaign encourages them to prioritize their health, just as they would when checking for perfect ingredients in a recipe. The “Gaanth Pe Dhyan” cookbook offers lump-free recipes from renowned chefs like Shipra Khanna, Santa Sarmah, and features a foreword by Chef Sanjeev Kapoor. Its goal is to make breast self-examination a daily habit. By blending cooking with health education, this initiative helps transform everyday routines into life-saving practices. Below are two delightful recipes that not only taste great but also promote breast health. Enjoy!

RECIPES

ROSOPULI PITHA – By Chef Ananya Banerjee

Ingredients:

• 1 cup coconut paste
• 1/2 cup grated coconut
• 1/2 cup suji (semolina)
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 tsp cardamom powder
• 1 Liter milk (reduced to 1/2 Liter)
• 1/2 cup mishri (sugar candies)
• 1/2 cup chopped dates, cashews, and raisins
• Salt to taste

Method:

For the Pulisi:

1. Start by roasting the suji in a pan until it’s aromatic but not browned.
2. Add the coconut paste and mix well.
3. Gradually add milk while stirring to prevent lumps. Once combined, let it cool.

Stuffing:

1. Mix grated coconut, sugar, dates, cashews, and raisins.
2. Divide the cooled mixture into small portions, flatten them, and stuff with the coconut mixture.

For the Sauce:

1. Heat the reduced milk, add mishri and salt, and bring to a boil.
2. Add the stuffed pulis and cook until they float, about 5 minutes.
3. Let the sauce reduce and serve warm.

KOFTA KURMA – By Chef Sailaja Aechuri

Ingredients:

For Kofta:

• 2 boiled potatoes, mashed
• 100g grated paneer
• 1/4 cup boiled peas
• 1 green chili, finely chopped
• 1 tsp grated ginger
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp cornflour
• Salt to taste
• Oil for frying

For Kurma Gravy:

• 1 onion, finely chopped
• 1 tomato, pureed
• 2 tbsp cashew paste
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 cup yogurt
• 2 tbsp oil or ghee
• Salt to taste

Method:

For Kofta:

1. Mix all kofta ingredients until smooth and form small balls.
2. Deep-fry the balls until golden brown. Drain and set aside.

For Kurma:

1. Heat oil or ghee, add cumin seeds, and cook until they splutter.
2. Add onions and sauté until golden, then add ginger-garlic paste.
3. Add spices and tomato puree, cooking until oil separates.
4. Add cashew paste, yogurt, salt, and garam masala, stirring until the gravy thickens.
5. Finally, add the koftas and simmer for a few minutes. Serve hot with naan or rice.