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Guilt-free festive fare

Thursday, November 08, 2018

This festive season try out these healthy recipes by Executive Chef Gopal Jha of Grand Mercure, Bangalore

Baked multigrain namakpare

Ingredients

300 gm multigrain flour

100 gm sooji

5 gm salt

5 gm ajwain

2 tbsp. oil

Method

1. Mix multigrain flour, sooji, salt, ajwain and oil in a bowl.

2. Mix it well.

3. Add water slowly and mix to make a tight dough.

4. Cover the dough and keep aside for 10-15 minutes.

5. Cut the circle in long rectangles or diamonds

6. Put pieces in a pre-heated oven.  Temperature should be around 180º for 15-20 minutes.

Gluten-free polenta halwa

Ingredients

Gluten-free polenta,

500 gm

Ghee, 100 gm

Ripe banana, 5

Dry fruits, 50 gm

Nuts, 50 gm

Milk, 750 ml

Saffron, 5 gm

Method

1. Heat a heavy bottomed tawa; add ghee and gluten-free polenta on a low flame until it is an aromatic brown colour.

2. In a separate pan put 250 ml milk, ripe banana and saffron and mix to a mashed consistency.

3. When polenta is well roasted, add the banana mixture and stir well so that no lumps are formed.

4. Add rest of milk and stir well again until desired consistency.

5. Serve hot with chopped dry fruits and nuts to make it look attractive.

Baked ragi chakli

Ingredients

Ragi flour, 250 gm

Besan flour, 150 gm

Ginger, 5 gm

Chili, 5 gm

Garlic paste, 2 gm

Salt, 5 gm

Oil, 20 ml

Method

1.Take the dry ingredients and knead them together. Add oil and required amount of water.

2. Let it become a semi-soft dough. Divide into two equal portions.

3. Put half of the dough into a chakli machine.

4. Press out roundels of the dough. Put chaklis in a pre-heated oven for 15-20 minutes.  The temperature should be around 360°F.

5. Take the other half and repeat the process. Let it cool. The chakli whirls are ready to use.

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