• Suvendu & Ruma

Healthy Food Recipe: Give Your Favorite Dishes A Bit Of International Flair And Flavor.

Updated: Jul 1


Healthy Food

Health food is a marketing term to suggest human health effects beyond the normal healthy diet required for human nutrition. Foods marketed as health foods may be part of one or more categories, such as natural foods, organic foods, whole foods, vegetarian foods, or dietary supplements.


In this article we are talking about the recipe of two best healthy food which have international flair and flavor. So let's start here.





1. PERUVIAN CHICKEN WINGS WITH AJI VERDE


You can't go wrong with wings, which are one of the tastiest parts of the chicken, as well as affordable and fun to eat.


Preparation time 20 mins plus 2 hours chilling, Cooking time 40 mins, Serves 4.


  • 1.5 kg chicken wings

  • Sea-salt flakes and freshly ground black pepper, to season

  • Coriander leaves, to serve

  • 1 lime, halved


AJI VERDE

  • 2 large handfuls coriander leaves

  • 1 Serrano chilli, deseeded and chopped

  • 100g aioli

  • 1 Tbsp olive oil

  • 1 Tbsp apple cider vinegar


SPICY MARINADE

  • 2 Tbsp coconut oil of good-quality animal fat, melted

  • 4 cloves garlic, finely chopped

  • 3 Tbsp tamari or coconut aminos

  • 3 Tbsp lime juice

  • 3 Tbsp honey

  • 2 Tbsp chipotle chillies in adobo sauce, finely chopped

  • 2 tsp ground cumin

  • 2 tsp smoked paprika

  • 1 tsp finely chopped thyme leaves

  • 1 tsp sea-salt flakes



STEP-1: To make aji verde, put all ingredients in blender with pinch of salt and blend until smooth. Season. Transfer to a bowl, cover and refrigerate.


STEP-2: Combine spicy marinade ingredients in a large bowl. Add chicken and turn to coat well. Cover and refrigerate for 2 hours or overnight.


STEP-3: Preheat oven to 200.C fan-forced (220.C conventional). Line an oven tray with baking paper.


STEP-4: Put chicken in a single layer on prepared tray and pour over remaining marinade. Roast, flipping and basting chicken occasionally, for 40 minutes, until golden and cooked through.


STEP-5: Season chicken and place on a serving platter. Serve with coriander leaves, aji verde and lime on the side.



2. CURRIED BEEF PIES WITH PARSNIP MASH


To give your meat pies a taste of India, Spice your mince and serve with mustard seed oil and crispy curry leaves.

Preparation time 30 mins, Cook time 4 hours 15 mins, Serves 6


  • 3 Tbsp coconut oil or good-quality animal fat, plus extra 150 ml melted coconut oil

  • 1 kg beef cheek, trimmed and cut into 2 cm cubes

  • 1 and half onions, finely chopped

  • 1 carrot, finely chopped

  • 1 stalk celery, finely chopped

  • 3 cloves garlic, finely chopped

  • 200 g beef mince

  • 2 Tbsp curry powder

  • 600 ml beef bone broth

  • 400g whole peeled tomatoes, crushed

  • 2 Tbsp tapioca flour, mixed with 2 Tbsp water

  • Sea-salt flakes and freshly ground black pepper, to season

  • 2 tsp lemon juice

  • 1 tsp yellow mustard seeds

  • 1 tsp brown mastard seeds

  • 2 Tbsp olive oil

  • 4 fresh curry leaf springs

PARSNIP MASH

  • 1/2 garlic bulb, kept intact (break and whole bulb in half with your hands)

  • 2 Tbsp olive oil, plus extra, for drizzling

  • 2 large parsnips (about 500g), peeled and core removed, chopped

  • 1/2 head of cauliflower (about 600g), florets cut into 5cm pieces

  • 1 tsp lemon juice

  • 1/2 tsp ground turmeric

  • 1 Tbsp coconut cream




STEP-1: Heat 2 Tbsp of the coconut oil in a large flameproof casserole dish over medium-high heat. Add cubed beef in batches and cook for 5 minutes, or until browned on all sides. Transfer meat to a plate and set aside.


STEP-2: Add remaining coconut oil to dish, add onion, carrot, celery and garlic and saute for 5 minutes, until onion is softened. Reduce heat to medium, add beef mince and, stirring with a wooden spoon to break up lumps, cook for 3 minutes, or until browned. Stir in curry powered and cook for a further minute, or until fragrant. Pour in bone broth and crushed tomatoes, then return beef cubes, stir and bring to simmer. Cover with lid, reduce heat to low and simmer for 3 hours, or until meat is tender.


STEP-3: Stir tapioca mixture into beef and simmer, uncovered, for 30 minures, or until sauce is thickened. Season and allow to cool. Stir in lemon juice.


STEP-4: Preheat oven to 160.C fan-forced (180.C conventional.) Place all mustard seeds in a dry frying pan over medium heat and cook, tossing, until fragrant and toasted. Pour in olive oil, remove from heat and set aside.


STEP-5: Meanwhile, for mash, place garlic on a baking tray, drizzle over oil and roast for 35-40 minutes, or until golden and tender. Bring a large saucepan of salted water to the boil. Add parsnip and cauliflower and cook for 15-20 minutes, until tender. Drain and shake off excess water. Put parsnip and cauliflower in a food processor. Cut roasted garlic in half horizontally and squeeze in flesh. Add a drizzle of extra oil, juice, turmeric and cream and process until smooth. Season.


STEP-6: Fill six 400ml-capacity ovenproof dishes with crried meat mixture, leaving 2 cm at top. Spoon over mash and spread out evenly. Put dishes on an oven tray and bake for 15-20 minutes, until pies are heated through.


STEP-7: Meanwhile, to make crispy curry leaves, heat extra coconut oil in a frying pan over medium heat. Cooking 2 springs at a time, add curry leaves and fry for 4-5 seconds, until crisp. Remove wit a slotted spoon and drain on paper towel. Season with salt. Spoon mustard seed oil over pie tops and garnish with crispy curry leaves.



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Suvendu & Ruma

Hi! We're Suvendu and Ruma. We spend every darn weekend we can work on home projects of various kinds. This includes whittling down the "honey-do" list! This is the site where we share all of the projects we've done and the things we're learning. We hope that this will be a benefit to all of you as work on some of these projects as well!

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