For a hearty meal - The New Indian Express

For a hearty meal

Published: 27th September 2013 03:02 PM

Last Updated: 27th September 2013 04:54 PM

We’ve all got a weak spot when it comes to food and controlling what you eat may be tougher than you thought. Well, take heart, as we give you healthy recipes for some lip smacking food that can can double as your comfort food yet keep the nutritional value. Oatmeal, almonds, walnuts, flaxseed, salmon, tuna, kidney beans, brown rice, tofu, soy milk, berries, carrots, spinach, orange, papaya, tomatoes, dark chocolate and tea count among the wonder agents that will help keeping your heart pumping strong.

Chocolate fudge cake


l 3/4 cup all-purpose flour

l 2/3 cup unsweetened cocoa

l 5 tsp instant coffee powder

l 1 1/2 tsp baking powder

l 1/4 tsp salt

l 1/4 cup unsalted butter, softened

l 2/3 cup granulated sugar

l 2/3 cup packed brown sugar

l 1 cup egg substitute

l 1 1/2 tsp vanilla extract

l 1 bar dark (71% cocoa) chocolate, finely chopped

l 2 tbsp powdered sugar


Method: Sift together flour, cocoa, coffee powder, baking powder and salt. Beat butter, and combine granulated and brown sugars. Add egg substitute and vanilla and blend. Fold in flour mixture and chocolate. Fill individual serving cups with batter. Cover and refrigerate for 4 hours or up to 2 days. Before baking, let batter come to room temperature. Uncover and bake in oven preheated to 350° for 21 minutes or until cake is puffy and slightly crusty on top. Sieve powdered sugar and serve immediately



l 4 salmon fillets

l 1 tbsp minced shallots

l 1/2 kg green beans, trimmed

l 1/4 cup sliced sweet onion

l 4 cups mixed salad greens

l 2 hard-boiled eggs

l 1/4 cup red wine vinegar

l 2 tbsp Dijon mustard

l 1 tbsp extra-virgin olive oil

l 1/4 tsp salt

l 1/4 tsp black pepper

Method: Boil beans and cook for 2 minutes. Once you drain the beans, soak them instantly in ice water, this helps maintain the green colour. Mix vinegar, mustard, oil, shallots, 1/8 tsp salt and 1/8 tsp pepper in a small bowl.

On a heated grill, sprinkle 1/8 tsp salt and 1/8 tsp pepper. Brush sides of the fillets with olive oil and place on the grill skin side up.

It’ll take a total of eight minutes to cook. In a salad bowl, put a cup of greens, onion, egg slices and beans. Place the salmon and drizzle on the dressing.

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