From savoury to sweet, we take you on a journey to exotic flavours.
Chef’s Salad
Serves: 1
Prep time: 15 minutes
Calorie count: 822 calories (per serving)
Ingredients:
20 g Parmesan cheese, grated
10 g caramelised walnuts, crushed
6 g pepper, crushed
Salt, to taste
5 tbsp olive oil
4 sprigs coriander leaves, shredded
10 g red pepper, chopped
4 sprigs mint, shredded
10 g basil leaves, roughly torn
40 g Romaine lettuce, roughly torn
1 bunch microgreens
40 g rocket
Method:
- Place the rocket, microgreens, iceberg lettuce, Romaine lettuce, red pepper, basil, mint, and coriander leaves in a large mixing bowl.
- In a small bowl, mix the olive oil, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss well to mix.
- Serve on a salad plate, garnished with the caramelized walnuts and grated parmesan cheese.
Tip: For added crunch, place the rocket and lettuce in the freezer for 10 minutes before assembling the salad.
Hari Gobi Ke Kebab
Serves: 4
Prep time: 15 minutes
Cooking time: 40 minutes
Calorie count: 250 calories (per serving)
Ingredients:
For the kebab:
100 ml ghee for frying
30 g Bengal gram flour, roasted
Salt, to taste
1 tsp cardamom powder
1 tsp roasted cumin powder
2 tsp fennel powder
1 tsp chaat masala
50 g potato, boiled and grated
300 g broccoli, grated
4 g ginger, grated
5 g garlic, finely chopped
5 g cumin seeds
2 tsp ghee
For the tomato relish:
Salt, to taste
5 g red chilli powder
50 ml of honey
1 green chilli, chopped
Method:
- To make the tomato relish, cook together the tomato, green chilli, honey, red chilli powder, and salt in a heavy saucepan over a medium flame until the mixture acquires the consistency of a jam. Set aside.
- Heat two tablespoons of ghee over a medium flame. Add the cumin seeds, garlic, and ginger, and saute for a minute.
- Add the broccoli and saute until it is moist and cooked. Set aside.
- Mix together the potato, chaat masala, roasted cumin, cardamom, and fennel powders. Add this mixture to the sauteed broccoli. Season the mixture to taste.
- Sprinkle enough roasted Bengal gram flour to bind the mixture, and divide it into small roundels.
- Place a little tomato jam in the centre of each roundel, cover and shape into a patty (kebab). Repeat with the rest of the mixture.
- Heat the 100ml ghee in a pan over a medium flame and fry the kebabs until golden brown.
Tip: Serve these piping hot with mint chutney and onion salad.
Marathi Mukku Tiramisu
Serves: 4
Prep time: 30 minutes (+4 hours soaking time)
Cooking time: 5 minutes
Calorie count: 800 calories (per serving)
Ingredients:
12 sponge finger biscuits
10 g cardamom powder
500 g mascarpone
40 ml of water
125 g refined sugar
10 g egg yolks
100 g Marathi mukku (kapok buds)
Method:
- Crush the Marathi mukku and soak in water for four hours.
- Bring the water to a boil after four hours, and let it cool.
- Whisk the egg yolks in a large mixing bowl until fluffy.
- Cook the sugar with water till 116°C. add this sugar syrup to the egg yolks in the mixing bowl.
- Whisk the mascarpone with a fork to soften it, mix with the egg yolk-sugar mixture, and set aside.
- Whip the cream and fold into the mixture.
- Add 5 g cardamom powder and mix it well.
- To assemble the dessert, dip the sponge finger biscuits in the Marathi mukku sauce and place them on a serving plate.
- Pipe the tiramisu mixture over the biscuits.
- Sprinkle with cardamom powder.
Tip: Decorate the serving plate with edible flowers and cardamom mascarpone.
