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India is a land of a multitude of traditions and enthralling festivals, each of which is celebrated with much vigour and galore. The best part about our colourful yet earthy land is that people celebrate these festivities irrespective of caste, culture, creed or religion, and they relish all kinds of festive cuisines alike.
We know that our festivals are incomplete without the tables laid down with an overabundance of extremely delectable savoury and sweet preparations. Some traditional foods keep changing shapes and forms, and have evolved with every new generation of foodies coming in. Also, with almost everyone being health conscious in the current times, it becomes imperative to transition from unhealthy ingredients that go into the preparation to the ones that are easy on health.
Whether a foodie or not, you cannot imagine a festival without traditional delicacies. So, here’s a twist to your traditional recipes to make them healthier for those who dread the weighing scale pointer!
Oats sesame laddoo
If you love laddoos but feel scared of gaining weight by eating regular boondi laddoos, this recipe is just for you!
- Dry roast one cup oats on medium heat, until they become lightly golden.
- Similarly, dry roast one cup sesame seeds on medium heat until they become lightly golden.
- Grate half a cup of jaggery and keep it aside.
- Now, grind oats and sesame seeds along with four cardamoms to a fine powder.
- Next, add grated jaggery and blend again.
- Take the mixture in your hands and form medium-sized balls.
- Relish with chai or even a cup of green tea!
Anjeer basundi
Fans of basundi, an age-old sweet dish, can thank me for this recipe!
- Soak one cup dried anjeer (figs) in warm water, and blend them to make a paste.
- Heat two litres of milk in a vessel and keep stirring it.
- When the milk is halved, add fig paste prepared earlier.
- Add some strands of saffron.
- Mix all the ingredients properly.
- Add half a teaspoon of cardamom powder, half cup of almonds, half a cup of raisins, half a cup of cashews, and some pistachios.
- Turn the flame to low and simmer basundi for some minutes.
- Do not forget to sprinkle roasted and crushed nuts on the top while serving. Delicious!
Coconut and pineapple rice
- Take a large pan and place it over the flame.
- Add two and a half cups of pineapple juice and one and a half cups of coconut milk.
- Mix well while keeping the flame simmer.
- Add two and a half cups rinsed long-grained rice, three tablespoons of sweetened coconut flakes, one tablespoons of Thai red curry paste, one teaspoon garlic powder, half a teaspoon of onion powder, half a teaspoon of ground ginger, a quarter teaspoon of pepper, and salt to taste.
- Bring all the ingredients to a boil and cover the pan.
- Reduce the heat and let the mixture cook for 20 minutes. The rice should become tender.
- Add water if it’s required. When rice is softened, turn off the flame, but keep the rice covered for 5 minutes.
- While serving, add three tablespoons of lime juice, half cup roasted cashews, and half a cup chopped coriander and enjoy the magical taste!
The last word
Whenever you think about experimenting in the kitchen, these fusion recipes will come in handy. Or put your creativity to work and come up with your very own fusion recipe.
