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Satiate your crispy cravings this monsoon

Thursday, July 05, 2018

Monsoons are a breath of fresh air, a much-needed respite from the scorching heat, and adding to that the chance to gorge on mouth-watering fried food or a plate of steaming pakodas with a warm cup of tea.

Executive Sous Chef Lokesh Jarodia of Novotel Imagica Khopoli offers five delicacies to satisfy your monsoon cravings.

Vegetable Bruschetta

Ingredients

  • Baguette - grilled slices 30 gm    
  • Black Olive Tapenade 20gm        
  • Artichoke hearts - grilled 35gm 
  • Lettuce Arugula trimmed 5 gm  
  • Tomato confit 50 gm      
  • Fresh basil leaves 3 gm 
  • Mint leaf 3 gm  
  • Zucchini 20 gm  
  • Goat cheese 30 gm                        
  • Parmesan cheese shavings 8 gm              
  • Cheese Mozzarella Buffalo 20 gm            
  •  

Method

  1. Spread olive paste on all three pieces of breads evenly.
  2. On the first slice arrange grilled artichoke hearts garnish with parmesan               
  3. On the second slice arrange tomato confit and mozzarella with garlic, onion and basil.    
  4. On the third slice arrange goat cheese, minted  grilled zucchini and garnish with mint leaf
  5. Arrange all slices on a platter, make a quenelle of olive paste and arrange on a corner of the plate.

Vegetable Som Tam Salad

Ingredients

  • Shredded raw papaya 150 gm
  • Carrot julienne 30 gm
  • French bean diamonds 30 gm
  • Cherry tomato 30 ml
  • Garlic chopped 5 gm
  • Crushed mix chilli 3 gm
  • Som tam dressing 5ml
  • Peanut roasted crushed 10 gm
  • Peanut roasted 5 gm

Method

  1. Pound chillies and garlic together in a mortar. Add beans and pound.     
  2. Add som tam sauce and mix well. Add crushed roasted peanut.               
  3. Add cherry tomato, add raw papaya and carrot and mix well.     
  4. Put in a platter and garnish with roasted peanuts.

Crispy Calamari Rings

Ingredients

  • Squid rings 110 gm
  • Tempura batter 60 gm
  • Lemon half 1 no.
  • Parsley sprig 1 no
  • Sauce - Thai chilli 20 ml
  • Refined flour (Maida) 20 gm
  • Garlic confit 5 gm

Method

  1. Dust the squid rings with refined flour. 
  2. Dip in the tempura batter and deep fry till golden in colour.        
  3. Served with lemon half, garlic confit Thai chilli sauce and parsley sprig.                   

Vegetable Pakoda

Ingredients

  • Carrot julienne 40 gm
  • Potato sliced 40 gm
  • Onion sliced 40 gm
  • Capsicum julienne 40 gm
  • Besan 120 gm
  • Corn flour  20 gm
  • Mint chutney 40 gm
  • Sunflower oil 40 mlChat masala 1 gm      

Method

  1. Mix all the vegetables with the besan batter.    
  2. Put into deep frying net all together and fry till golden brown. Remove and cut into small pieces, tossed with chat masala.
  3. Serve with mint chutney.

Vietnamese Vegetable Spring Roll

Ingredients

  • Rice paper sheet, 2
  • Tofu batons 20 gm
  • Pickled vegetables 20 gm
  • Peanut crushed 10 gm
  • Glass noodle, soaked 30 gm
  • Iceberg lettuce julienned 5 gm
  • Thai red chilli sliced 1 gm
  • Banana leaf, 1
  • Spring onion sprig  1 gm
  • Red pepper julienne 10 gm
  • Fresh mint leaves 1 gm
  • Coriander leaves, 1 gm
  • Kikkoman soya 60 ml
  • White sesame seeds 2 gm

Method

  1. Soak rice paper sheets in water for 35 seconds.
  2. Place on chopping board and remove excess water.       
  3. Place iceberg juliennes, dressed glass noodle, deep fried tofu, pickled vegetables, red pepper julienne, coriander leaves, mint leaves and crushed peanuts.           
  4. Place one slice of chilli and roll as for spring roll. Cut into two trianglular pieces per roll.
  5. Place banana leaf on platter. Arrange the rolls on it.
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