Try Something Different whip Up These Dinner Recipes

Whip up a delicious and healthy meal at home using these simple recipes suggested by chef Swasti Aggarwal, Food Strategist at Foodhall India.

Saffron Seafood Risotto

Image courtesy: pixabay.com

Cook Time: 30 minutes

Serves: 2 people

Ingredients:

• 120 g arborio rice
• 700 g prawns, shelled
• 20 g river sole fish, diced
• 20 g Vietnamese basa (dices)
• 1 onion, chopped
• 1 garlic, chopped
• 25 g unsalted butter
• 25 ml olive oil
• 15 g parmesan cheese
• A few strands of saffron
• Chopped parsley to garnish
• 1 sprig thyme
• 40 g oven dried tomato
• Arqa salt to taste
• A pinch of arqa black pepper, crushed

Method:

• De-shell and de-vain the prawns, clean and wash the shrimps, cut the basa and sole into cubes, and marinate all the seafood in olive oil, salt, crushed pepper, little minced garlic and thyme.
• Wash all the prawn head/shells along with all the fish trimming. Boil to make a prawn stock.
• Add celery, onion and herbs to the stock and simmer, strain and add saffron and keep the stock ready for use when required.
• Heat little olive oil and butter and cook the prawns over medium heat. Keep turning it until cooked and slightly golden. Similarly, sear and cook all the seafood and keep aside.
• Heat oil and cook the onion until softened. Add garlic and rice and stir for 1-2 mins to coat the grains. Add a ladleful of hot stock and stir until absorbed. Continue adding stock, 1 ladleful at a time, stirring and making sure each is absorbed before adding the next, until rice is al dente.
• Stir in the mixed seafood, tomato sauce, herbs and seasonings. Add butter and parmesan and mix all to combine well.
• Garnish with parmesan flakes and chopped parsley. Serve immediately piping hot

Asian Spinach & Lentil Curry

Image courtesy: pixabay.com

Cook Time: 45 minutes

Serves: 4 to 5 people

Ingredients:

• 5 tbsp creamy peanut butter
• 2 inch piece of fresh ginger, coarsely chopped
• 2 cloves of garlic
• 1 tbsp soy sauce
• 1 to 2 tsp lime juice
• Zest of ½ a kaffir lime
• 2 tbsp chopped cilantro
• ¼ tsp tamarind paste
• 2 to 3 tsp Sriracha sauce
• ¼ tsp or more chilli powder
• ¼ tsp salt
• 1 tbsp sugar
• ½ tsp sesame oil
• 1 cup coconut milk
• ½ cup red lentil, soaked
• 1½ cups water
• 2 tsp oil
• ⅓ cup sliced white onion
• 3 cups of spinach, roughly chopped
• Toasted peanut to garnish

Method:

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• In a food processor, blend together peanut butter, ginger, soya, lime zest and juice, cilantro, tamarind paste, Sriracha sauce, chilli powder, sesame oil, coconut milk, salt and sugar. Taste to adjust the flavours. It should be a balance of sweet, spicy, salty, and sour.
• Cook the lentils in water with some salt and sugar, over medium heat for 10 minutes. The red lentils will cook to just about done. Drain and keep it aside.
• Meanwhile, in a large pot, heat the oil and add onions. Cook until translucent.
• Add the spinach and let it slightly cook down.
• Add the peanut sauce and mix well. Add the lentils and stir it together. Reduce heat to medium and bring the sauce to a boil.
• Taste and adjust salt, sweet and spice. Check if the lentils are cooked to preference. Cook longer for softer lentils.
• Take it off the heat. Garnish with toasted peanuts serve over rice.