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Total nutrition, everyday

Anjana Ajit runs Garage Gourmet, a made-to-order service in Bangalore that offers wholesome food. Her funda is that you need complete nutrition every day.

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Anjana Ajit runs Garage Gourmet, a made-to-order service in Bangalore that offers wholesome food. Her funda is that you need complete nutrition every day. That means vegetables, carbohydrates, proteins, dairy products, nuts and fruits have to be consumed daily. She prefers to go organic with grains, pulses, spices and oil. Rice is red, and whole — to keep its glycemic index low. Pancakes and rotis have a combination of grains like wheat, ragi, jowar, and besan. For vegetables, she opts for locally produced, seasonal ones. Oil usage is kept to the minimum — one tablespoon per day per person. That comes to about half a litre a month. She mostly uses cold-pressed mustard or peanut oil, and extra virgin olive oil for salads. Frying is frowned upon. Even papads are roasted in the oven. Yes, an occasional indulgence is permitted but everyone in the family, she says, is a well-informed foodie. Here, she shares with us four of her favourite home recipes:

Tabbouleh salad

Soak a handful of burgul (or dalia if burgul or broken wheat is not available).
Drain well.
Chop parsley and mint finely.
Deseed and chop firm tomatoes finely, letting the juice fall onto the drained burgul.
Chop half an onion, and half a capsicum very finely.
Mix all ingredients, adding salt, pepper, a pinch of cinnamon powder, lime juice and 2 tablespoons of extra-virgin olive oil.
Serve over lettuce leaves.

Malabar fish curry
Ingredients

Grind the following in a little water:
1 cup coconutl1 teaspoon cumin seeds
1 1/2 teaspoons red chilli powder
1/4 teaspoon turmeric

Method
Soak a lime-sized tamarind.lAdd to the paste a handful of sliced shallots, 4 green chillies(slit), 1 inch ginger (julienned), 10-12 curry leaves, 1 teaspoon rock salt and a cup of water. lMix and simmer in an earthenware pot for a few minutes.
Add the pulp of the soaked tamarind and simmer. lAdd 1/2 kg sliced seer fish (surmai) or prawns.lPartially cover and cook for 10 minutes. lTake it off the heat and drizzle 1 tablespoon of virgin coconut-oil.

Anjana says: “Fish curry is a staple at my house. It can be put together in minutes.  Teamed with red rice (we use Rajamudi), a poriyal, a dal, dahi and papad, it makes for a wholesome meal.”

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