Treat your taste buds to these surprising combinations by a chef at The Urban Foundry, Pune.
1. Roasted Bell Pepper and Mushroom Pizza
Ingredients:
2-3 tbsp Japanese Wasabi mayo
1-2 tsp togarashi powder (Japanese spice blend)
1 cucumber, sliced
100 g mushrooms, sliced
100 g bell peppers, sliced
To prepare the pizza base:
Ghee, as required
¼ cup gram flour
Salt, to taste
¼ cup refined flour
¼ cup multi-grain flour
Method:
- Mix all the flours in a bowl along with ghee and salt.
- Knead into a stiff dough and roll out into thin discs.
- Dry-roast on tawa with a sprinkle of togarashi powder.
- Spread a thin layer of Japanese wasabi mayo.
- Roast the vegetables and mushrooms in a little salt and truffle oil.
- Top the pizza with the roasted veggies and togarashi powder.
2. Dal Baati Khow Suey
Ingredients:
4 baati (baked whole-wheat dough balls)
Salt, to taste
½ tsp turmeric powder
1 tsp red chilli powder
1 tomato, chopped
ghee, as required
1 tsp garlic, chopped
1 tsp cumin seeds
200 g tuvar dal
1 tsp ginger, chopped
1 cup deep-fried garlic
Fresh coriander, chopped
1 cup deep-fried onions
1 cup spring onion greens, chopped
2-3 red chillies, chopped
1 cup peanuts, roasted
Method:
- Pressure cook the dal.
- Heat ghee in a pan and add cumin seeds, chopped ginger and garlic.
- Next, add chopped tomato and onion, turmeric powder and chilli powder. Fry for a few minutes and then add the boiled dal. Add salt and cook for five minutes.
- Heat the baatis and smash them lightly in your palm.
- Serve the dal baati along with roasted peanuts, chopped spring onion greens, deep-fried garlic and onion, fresh coriander, chopped red chillies, and hot ghee.
3. Soya Chaap
Ingredients:
Salt, to taste
A pinch of black salt
50 g cream
A pinch of kasuri methi
½ tsp garam masala powder
1 tsp ginger-garlic paste
½ tsp red chilli powder
1 tsp Kashmiri red chilli powder
100 g hung curd
250 g soya chunks
Fresh coriander, for garnishing
Method:
- Soak the soya chunks in water and squeeze dry.
- Add salt and spices to the hung curd and marinate the soya chunks in this paste for 30 minutes to an hour.
- Place the soya chunks on skewers and bake until done (slightly charred).
- Baste with cream and leftover marinade. Sprinkle fresh coriander and serve.
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