Caterer Pallavi Agarwal shares two recipes bursting with both flavour and good health.
It all started 27 years ago. The captivating aroma of cheeseballs wafting through the air led me to the kitchen where my grandmother was working her magic. She was the person who first introduced me to the enthralling art of cooking. I’ve been an aficionado of food ever since, whether it is eating or creating beautiful flavours and textures.
When my friends first began to compliment me on my cooking, I had an epiphany. I plunged into the world of catering. Now, for almost three years, I have been catering fusion dishes containing superfoods, such as quinoa salads, cracked wheat sushi, couscous salads, buckwheat noodles, and plenty more. I don’t believe you have to compromise on flavour for healthy eating! While I run a stall occasionally at K-Village and at the Rembrandt Hotel & Suites Bangkok, I most love working privately with customers so I can tailor my cooking to their taste.
Easy Cracked Wheat Biryani
Total time: 1 hour
3 tbsps olive oil or ghee
1 white onion, diced
1 tbsp garlic, minced
1 tbsp ginger, minced
4 tomatoes, diced finely
½ carrot, diced
1 cup cauliflower florets
4 tsps salt
1 tsp pepper
2 tsps garam masala
1 tsp cumin
½ tsp cinnamon
3 dried red chillies
1 tsp coriander powder
2 cups cracked wheat, boiled
½ cup curd
¼ tsp sugar
4 dried plums, deseeded and sliced
2 bunches coriander, finely chopped
½ cup cottage cheese
Cardamom and curry leaves for garnish
- Heat oil in a large pan over medium flame.
- Add onion, cook until translucent.
- Stir in garlic, ginger, and tomatoes. Simmer for 10 minutes, until cooked.
- Add carrots and cauliflower, cook until tender.
- Season with salt, pepper, garam masala, cumin, cinnamon, dried red chillies, and coriander powder. Stir well.
- Add curd and boil for 3 minutes.
- Stir in sugar, plums, cottage cheese and coriander leaves.
- Mix in cracked wheat. Turn off heat and let sit, covered, for 5 minutes.
- Garnish and serve.
Mediterranean Couscous Salad
Total time: 45 minutes
1 bundle string beans, sliced diagonally
2 bell peppers
1 bundle spinach
½ tsp powdered sugar
1 tbsp roasted cumin
1 tsp mustard sauce
Handful of goji berries
½ cup red kidney beans, boiled
½ cup chickpeas, boiled
Salt and pepper to taste
- Pre-heat the oven to 180°C
- Boil couscous in open pan with water.
- Spray a baking tray with some oil. Arrange the beans, carrots and bell peppers on it, sprinkle lightly with salt, and bake in the oven until tender.
- Spray a pan with some oil. Saute onions on medium heat until dark brown. Add spinach and saute until wilted.
- In a salad bowl, combine all ingredients and toss well. Serve.