6 easy healthy dinner recipes to try this week | Condé Nast Traveller India | India

6 easy healthy dinner recipes to try this week | Condé Nast Traveller India | India

May 26, 2021 0 By admin


Award-winning chef-entrepreneur Abhijit Saha established the Bengaluru-based Caperberry in 2009, a restaurant renowned for its modern European cuisine. With more than two decades of experience chef Abhijit brings forth recipes, learnings and experiences operating a fine dining restaurant like his own in Caperberry The Cookbook. Here are some of the healthy recipes from the cookbook to get you started on cooking these tasty dishes for yourself—they’re perfect for a light summer meal.

Healthy meal recipes to try at home 

Imitation Carpaccio

Imitation Carpaccio. Photo: Sanjay Ramachandran

Compressed watermelon, red wine jelly, mint caviar, parmesan, arugula, chrysanthemum and micro greens

Serves 4

It is believed that carpaccio was first created in Venice in 1950, for Countess Amalia Nani Mocenigo by the chef of Harry’s Bar. The countess was under doctor’s orders not to eat anything cooked and requested the chef to make something special for her. He came up with a dish of finely shaved beef with a white sauce. Giuseppe Cipriani, the owner of Harry’s, named the dish after the famous Venetian painter Vittore Carpaccio, as he felt the colours were reminiscent of the intense reds and white in the painter’s work.

Caperberry’s imitation carpaccio resembles the original meat version in appearance alone. Ours is a vegetarian delight made from compressed watermelon, mint caviar, red wine jelly, Parmigiano-Reggiano, arugula, chrysanthemum, and microgreens. Until a few years ago, we only had access to mustard cress, but now we now have an array of microgreens that makes this dish even more exciting.

Ingredients

For compressed watermelon

400 gms watermelon, deseeded and cut into 5-cm diameter cylinders with a ring cutter

½ tsp crushed black pepper                                                                      

2 tsp caster sugar                                                               

2 tbsp lemon juice                                                              

2 tbsp extra virgin olive oil                                                           

salt to taste                                                                         

For finishing

80 gms red wine jelly(optional)

A few mint leaves or 4 tbsp of mint caviar(optional)

4 tbsp parmesan, freshly grated                                      

A few arugula leaves         

2 lemon wedges, cut into halves                         

A few organic chrysanthemum petals or any other edible flower                                        

A handful of microgreens                                                                        

Extra virgin olive oil to drizzle                              

Method

Compressed watermelon

Cut watermelon Place watermelon in vacuum-packing plastic bag, seal in a vacuum-packing machine and rest in the refrigerator for 3 hours. If you do not have a vacuum packing machine just use a zip lock bag and refrigerate for 3 to 4 hours

Assembling and finishing

Cut compressed watermelon into 2-mm thick slices and place in a mixing bowl.

Add salt, pepper, caster sugar and lemon juice, and toss gently.

Sprinkle each serving plate with freshly grated parmesan, and arrange watermelon slices in a circular pattern, overlapping each other.

Place red wine jelly and mint caviar at equal intervals.

Garnish with arugula leaves, microgreens, chrysanthemum petals, lemon wedge and some more grated parmesan.

Serve drizzled with extra virgin olive oil.

Red Wine Jellyyield 125ml

200ml Red wine                                                      

1 gm agar agar dissolved in 60ml water using a stick blender         

Method

Heat red wine in a saucepan and reduce to half.

Add dissolved agar agar and cook over simmering heat for a couple of minutes while whisking simultaneously. Remove from heat and set aside.

Secure the bottom of a stainless-steel mould 10cm x 10cm x 3cm and place on a flat kitchen tray. Pour in the liquid while still warm and allow it to set. In 15 minutes, transfer to a refrigerator and chill for an hour. Cut into small cubes.

Crispy Spinach and Almond Filo Rolls

Crispy Spinach and Almond Filo Rolls. Photo: Sanjay Ramachandran

Saffron aioli, coriander shoots

Serves 4

To my mind, filo is one of the finest pastries ever created. It’s light and crisp and, in skilled hands, can be turned into the most delicious morsels. These Crispy spinach and almond filo rolls make a simple, but classy addition to our tapas list. These are baked and light, and a great favourite with vegetarians. A pastry as perfect as filo requires a filling that will enhance its refinement. We came up with spinach, made sweet with apple, and with almonds adding the occasional crunch. You can also use a mix of leafy greens like kale, arugula and amaranth (green or red). The pastry and the filling come together beautifully, the crisp casing holding a sweet, textured centre. A saffron-tinted aioli is all that is needed to put the finishing touch.

Ingredients                

Spinach filling

500 gms spinach leaves, blanched and chopped                                                         

1 Granny Smith apple, peeled and diced                                                          

50 gms raisin, soaked in water and roughly chopped                                                 

50 gms almond slices, toasted                                        

a pinch of grated nutmeg                                                                                      

2 tbsp olive oil                                                        

Salt to taste                                                 

¼ tsp crushed black pepper                                                                      

2 tbsp parmesan, grated

Filo roll

4 filo sheets                                                

4 tbsp butter, melted                                                         

Saffron alioli (aioli)

100 ml alioli

A pinch of saffron, soaked in 30 ml of warm water

For finishing

4 flat leaf parsley sprigs

Extra virgin olive oil to drizzle 

Method

Spinach filling

Heat olive oil in a non-stick pan.

Add diced apple and raisins, and sauté for 1-2 minutes.

Slide in the spinach and cook for 3 minutes.

Add grated nutmeg, crushed black pepper and season with salt.

Remove from heat, allow it to cool and mix in the grated parmesan.

Filo roll [J level]

Preheat the oven to 150°C.

Stack all filo sheets together and cut filo sheets into 6 x 20 cm strips. Cover with a damp cloth to prevent drying.

Take one strip at a time and brush with melted butter.

Place one tablespoon of spinach mixture on each sheet and roll it up.

Place on a baking sheet and cook in the oven for 15 minutes.

Increase oven temperature to 180°C and cook for 3-4 minutes more.

Assembling and finishing

Add saffron water to the alioli and mix well. Divide into 4 dip bowls. Drizzle with extra virgin olive oil.

Place 6 rolls in an old-fashioned glass, garnish with parsley sprig and serve with saffron alioli.

Note: To blanch spinach, bring water to a rolling boil in a large vessel with a teaspoon of salt. Slide in the spinach leaves, drain and refresh in running cold water.

Alioli (Aioli) – Yield 150ml

Ingredients

4 cloves of garlic     

½ tsp sea salt                                  

1 egg yolk                                         

2 tsp lemon juice

1 tbsp water                                                 

100 ml olive oil                                                       

Method

Using a stick blender or medium/small jar of a regular blender, process the egg yolk, garlic, salt, lemon juice and water.

Gradually pour in the olive oil in a steady stream while processing, but give small breaks in between. Adjust seasoning.

Chilled Tomato and Red Wine Gazpacho

Chilled Tomato and Red Wine Gazpacho. Photo: Sanjay Ramachandran

Compressed sweet cherry tomatoes and red basil

Serves 4

This Andalusian classic is a celebration of summertime produce, especially tomatoes. Beginning life as a peasant dish that used up some stale bread, today it graces the most elegant tables in more refined forms. We stick with the traditional recipe, adding a little twist with compressed cherry tomatoes.

Ingredients

For gazpacho                                                             

400 gms ripe red tomato, diced                                                   

100 gms red bell pepper, diced                                                   

100 gms cucumber, peeled, cored and diced

50 gms onion, peeled and diced (optional)                                                      

1 clove of garlic(optional)                                                                                     

2 tbsp white wine vinegar                                                            

100 ml red wine (optional)                                                                                   

1 slice bread, crust removed                    

150 ml tomato juice                                                                                    

4 tbsp extra virgin olive oil

200 gms ice cubes                                                               

salt to taste

Compressed cherry tomatoes

20 cherry tomato, blanched and peeled

100 gms caster sugar

50 ml white wine vinegar                                                                          

100 ml water

4 basil leaves

Salt to taste

For finishing

16 red or green basil leaves

 Extra virgin olive oil to drizzle

Method

Gazpacho

Soak bread in red wine or a mix of equal quantity of white wine vinegar and water

Mix all ingredients together and liquidise in a food processor until smooth.

Adjust seasoning and consistency by adding some cold water, if required.

Strain and refrigerate.

Compressed cherry tomatoes

In a saucepan, bring sugar and water to boil. Add the vinegar, salt and basil leaves.

Remove from heat and allow the liquid to cool slightly.

Add cherry tomatoes to the liquid, and set aside for an hour.

Remove the cherry tomatoes from the liquid, and seal into a zip-lock bag.

Refrigerate for an hour.

Assembling and finishing

Place a ring mould in the centre of a soup plate and arrange cherry tomatoes and basil leaves inside. Pour in the gazpacho, remove mould and drizzle with extra virgin olive oil.

Tuna Tartare

Tuna Tartare. Photo: Sanjay Ramachandran

Kikkoman soy, gari, sesame oil, toasted sesame, passion fruit caviar or salmon caviar and wasabi sauce

Serves 4

After cod, which is turned into their much-loved bacalao, tuna is probably one of Spain’s favourite fishes. In fact, the Spanish have made canning of tuna into fine art. In Spain, you’ll find tapas bars that serve canned delicacies, including tuna, and there is no stigma of ‘not fresh’ attached to these.

But, you have to admit, when it comes to raw seafood, no one can better the Japanese mastery over the art. And that’s how Caperberry’s Tuna Tartare came to be. In this dish, I marry the Spanish fondness for tuna with the Japanese sashimi tradition. It’s a reflection of our style at Caperberry which derives its inspiration from everywhere.

We use the very best tuna, caught and frozen at sea before it reaches our kitchen. It’s marinated in Kikkoman soy sauce, sesame oil and sake, infusing the fish with a rich flavour that stands up to its robustness.

To finish, what better than a wasabi sauce spiked with passion fruit caviar? No surprises why this is one of the hot sellers at our restaurant!

Ingredients

Tuna tartare

300 gms prime tuna belly diced                                       

2 tbsp lemon juice freshly squeezed                                                                  

4 slices gari finely chopped                                                                     

1 tbsp Japanese sesame oil                                                                                

1 tbsp Kikkoman soy sauce                                                                                   

1 tsp white sesame seeds toasted                                                         

1 tbsp chives chopped                                                       

1/4th tsp crushed black pepper                                                                            

salt to taste

For wasabi mayonnaise [J level]

4 tbsp olive oil mayonnaise                                                                                             

1 tsp wasabi powder mixed with 1 tbsp of water                                                        

For finishing [J level]

2 tbsp passion fruit caviar(optional)

1 tbsp nori sheet shredded

1 tsp white sesame seeds, toasted

a few micro greens

extra virgin olive oil to drizzle

Method

Wasabi mayonnaise

Mix wasabi with the mayonnaise and season with salt, if required.

Tuna tartare

In a mixing bowl, add lemon juice to the chilled tuna dices and allow it to cure for 30 seconds.

Add remaining ingredients, mix gently and set aside.

Assembling and finishing

Place stainless steel ring moulds (diameter 4 cm; height 5 cm) on individual plates and spoon the tuna tartare to fill 4/5th of the mould. Press lightly with a spoon to secure.

Add a teaspoon of passion fruit caviar or salmon caviar on top and garnish with shredded nori and microgreens. Serve with wasabi mayonnaise, a sprinkling of toasted black sesame and extra virgin olive oil.

Caprichio de Cabra (Goat cheese) & Kiwi

Caprichio de Cabra (Goat cheese) & Kiwi. Photo: Sanjay Ramachandran

Candied orange peel, pistachio, demerara sugar and parmesan crackling

Serves 4

At Caperberry, we take our cheese course very seriously. A hastily assembled cheese board just won’t do. Caprichio de Cabra is a soft goat cheese from the Murcia region in south-eastern Spain. This flavourful cheese resembles the French Chèvre, has creamy texture and somewhat sweet finish.  

This creation is inspired by the cheese filling of Sicilian cannoli. The candied peel and sugar pair beautifully with the creamy goat cheese and the parmesan crackling adds the crispiness.

Ingredients

For parmesan crackling

60 gms Parmesan grated

For cheese mixture [J level]

200 gms Caprichio de cabra or Chèvre or Goat cheese or Ricotta Cheese                         

2 tbsp candied orange peel, chopped                          

2 tbsp pistachio, sliced and roasted                  

1 tbsp dark chocolate chip                                                

4 tbsp honey                                                                                    

For finishing [J level]

4 kiwi or mango diced                                                                   

1 tbsp demerara sugar

1 tbsp parmesan powdered

1 tbsp pistachio blanched, sliced and roasted

Method

Parmesan crackling

Preheat oven to 180°C.

Line a baking tray with a silicone mat and place a stainless-steel ring mould (diameter 9 cm) on it. Sprinkle uniformly with grated parmesan. Bake for 15 minutes, until light golden in colour.

Remove from oven and cool. Cut or break into 4 pieces. Set aside.

Cheese mixture

Mix all ingredients together with a fork and chill in the refrigerator.

Assembling and finishing

Place 9 cm diameter stainless-steel ring moulds on individual plates. Divide the mixture equally. Smoothen the surface with the back of a teaspoon.

Top with diced kiwi or mango. Remove the moulds.

Sprinkle with parmesan powder and demerara sugar.

Serve garnished with parmesan crackling and toasted pistachio.

Chocolate Decadence

Chocolate Decadence. Photo: Sanjay Ramachandran

Strawberry/ Grape-Thyme Sauce

Serves 4

Dark chocolate will always be one of my favourite ingredients. I believe that the best way to end a meal is with a chocolate dessert. I often find myself crisscrossing flavour patterns and pairings. Here, the use of thyme is one such example of the mingling of ingredients and ideas. If you do not have the ring moulds at home, feel free to set them in small dessert bowls or martini glasses to make individual portions.

Ingredients 

Strawberry/Red grape-thyme sauce

200gms fresh strawberries or red grapes

2tbsp caster sugar

1sprig of fresh thyme or 1/2 tsp dry thyme

1tsp lemon juice

½tsp lemon zest

Praline-oreo base

40gms praline or roasted almond/ cashew coarsely powdered                                                       

40gms Oreo biscuits

25gms unsalted butter softened 

Decadence

120ml milk 120ml                                                    

60ml liquid glucose or honey

300 ml cream (Amul or equivalent)

400 gm dark chocolate, roughly chopped                       

24gm gelatin soaked in 120ml water

Chocolate Ganache        

25ml cooking cream

50gms dark chocolate cut into small pieces                                                                             

5gms unsalted butter

Garnish

100gms white chocolate cut into small pieces for chocolate shards

8/12 strawberries or red grapes cut into slices or quarters (pips to be removed from grapes)

4 thyme or mint sprigs

A few petals of edible flowers(optional)

Method

For Strawberry or Red Grape-Thyme Sauce

Hull the strawberries or remove the stock of grapes and cut them into quarters. Place them in a saucepan together with sugar and thyme and cook for 5 minutes over medium heat while stirring from time to time. Reduce heat to simmer, add lemon juice and zest and simmer for 5 minutes. Pass through a wire strainer while stirring with a ladle.

For Praline Oreo Base

Add Oreo biscuits in a blender process to make a powder. Add butter and process until the mixture comes together. Take four stainless steel ring moulds (diameter 5 cm; height 5 cm) and secure the base with aluminum foil. Line the bottom of each mould with one heaped tablespoon of the praline mixture and press with the back of the spoon to make a compact base. Set aside in a refrigerator. If using dessert bowls or martini glasses just soon in some into them.

For Chocolate Decadence

In a saucepan pour the milk, fresh cream and liquid glucose/ honey and bring to boil while stirring with a whisk gradually over medium heat. Pour the boiled mixture over the dark chocolate followed and stir well to mix. Add soaked gelatin, mix well and pass through a fine strainer while the mixture is trill warm. Pour into the ring moulds or dessert bowls or martini glasses. Chill and set in the refrigerator for a couple of hours.

For Chocolate Ganache         

Boil cream in a saucepan over medium heat. Remove from heat and stir in chocolate until smooth.

Add butter and pass through a fine wire strainer.

For Chocolate Shards

Cut the dark chocolate into small pieces, place in a glass bowl and melt over a pan of simmering water or in short blasts in the microwave, stirring frequently. Pour it onto a tray lined with silicone mat or parchment paper. Spread uniformly with a bend palate knife into a thin layer. Place in a refrigerator to set and break or cut into shards.

To Serve

De-mould each chocolate decadence on serving plates. Pour one tablespoon of chocolate ganache on each and set in the refrigerator for 10 minutes. Remove from fridge, garnish with chocolate chards, strawberry or grape slices or quarters and serve with the sauce.