Lifestyle Food and Recipes 15 Jun 2018 Satiate your crispy ...

Satiate your crispy cravings this monsoon with these dishes

DECCAN CHRONICLE. | DECCAN CHRONICLE
Published Jun 15, 2018, 3:00 pm IST
Updated Jun 15, 2018, 3:00 pm IST
Here are a few delicacies to make monsoon tastier.
 Here are a few delicacies to make monsoon tastier.

Monsoons are a breath of fresh air, a much-needed respite from the scorching heat.

What adds to the beauty of monsoon is the chance to gorge on some mouth-watering fried food or a plate of steaming pakodas with a warm cup of tea.

Novotel Imagica Khopoli brings to you five appetizing delicacies to satisfy your monsoon cravings by their Executive Sous Chef, Lokesh Jarodia.

Vegetable Bruschetta

Vegetable BruschettaVegetable 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

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

 

Vegetable Som Tam salad

Vegetable Som Tam saladVegetable Som Tam salad

Ingredients

  • Shredded raw papaya: 150gm
  • Carrot julienne: 30gm
  • French bean diamond: 30gm
  • Cherry tomato: 30ml
  • Garlic chopped: 5gm
  • Crush mix chilli: 3gm
  • Somtam dressing: 45ml
  • Peanut roasted crushed: 10gm
  • Peanut roasted: 5gm

Method

  • Pound chillies and garlic together in a mortar. Add beans and pound.
  • Add Som tam sauce & mix well.        Add crushed roasted peanut.                         
  • Add cherry tomato, add raw papaya and carrot and mix well.         
  • Put in a platter and garnish with roasted peanuts.                                         

 

Crispy Calamari Rings

Crispy Calamari RingsCrispy 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:

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

 

Vegetable Pakoda

Vegetable PakodaVegetable 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
  • Banana leaf: 1 pc
  • Sun flower oil: 40 ml
  • Chat masala: 1 gm

Method

  • Mix all the vegetables with the Besan batter.                                    
  • Put into deep fried net all together and fried till golden brown. Remove and cut into small pieces. tossed with chat masala                                    
  • Served with mint chutney.     

 

Vietnamese Vegetable Spring Roll

Vietnamese Vegetable Spring RollVietnamese Vegetable Spring Roll

Ingredients

  • Rice paper sheet: 2 no’s
  • Tofu batons: 20 gm
  • Pickled vegetables: 20 gm
  • Peanut crushed: 10 gm
  • Glass noodle soaked: 30 gm
  • Ice berg lettuce julienne: 5 gm
  • Thai red chilli sliced: 1 gm
  • Banana leaf: 1 no’s
  • Spring onion sprig: 1 gm
  • Red pepper julienne: 10 gm
  • Fresh mint leafs: 1 gm
  • Fresh coriander leafs: 1 gm
  • Kikkoman soya: 60 ml
  • White sesame seeds: 2 gm

Method

  • Soak rice paper sheets in water for 35 seconds.                                            
  • Place on chopping board and remove excess water.                                      
  • Place iceberg Julienne, dressed glass noodle, deep fried tofu, pickled vegetables, red pepper julienne, coriander leaves, mint leaf and crushed peanuts.                      
  • Place one slice of chilli and roll as for spring roll. Cut into 2 triangle pieces each roll.
  • Place banana leaf on platter. Arrange the roll.

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