Farali Patties
Ingredients
Potatoes 500 gm
Sabudana 40 gm
Green chilies 10 gm
Grated coconut 60 gm
Pomegranate 50 gm
Ginger 20 gm
Garam masala 2.5 gm
Chai masala 2.5 gm
Coriander 45 gm
Salt 20 gm
Tamarind chutney 50 gm
Bread crumbs 50 gm
Rice flour 50 gm
Lemon 35 gm
Oil 15-0 - 180 ml (For frying)
PROCEDURE
Boil potatoes in salted water. Now, peel them and cool (keep one aside).
Mash and combine with half the chopped chillies, half the ginger, boiled sago, bread crumbs and rice flour. Season with garam masala.
Chop coriander and combine with, pomegranate, grated coconut, chopped green chilies, chopped ginger, salt, lemon juice and chai masala.
Create roundels of the potato mash and stuff with coriander and pomegranate mixture.
Deep fry.
Combine the remaining potatoes with the tamarind chutney and thin down with a little water.
Roast Pumpkin Soup
Ingredients
Yellow Pumpkin 1.25 kg
Garlic 15 gm
Ginger 15 gm
Sage gm
Onion 200 gm
Leeks 100 gm
Celery 100 gm
Carrots 100 gm
Thyme 2.5 gm
Pumpkin seeds 20 gm
Butter: 50 gm
Cream 125 ml
Oil 100 ml
Black pepper10 gm
Mustard paste 15 gm
PROCEDURE
Peeled pumpkin. Marinate the peeled pumpkin with chopped garlic, ginger, oil, salt, thyme, sage, onion and carrots.
Prepare 250 ml vegetable stock with vegetable trimmings, black pepper and bay leaf.
Slow roast the mixture at 130 C for 1 hr.
In a pan, melt half the butter and add the sliced leeks and celery.
Add the roasted pumpkin mixture and sauté for a couple of minutes.
Season with salt and black pepper (powdered).
Cool the entire mixture and blend to a fine puree.
Strain and heat with 500 ml of vegetable stock.
Season with salt and black pepper.
Finish with remaining butter and cream.
Add mustard paste and serve hot with micro greens and toasted pumpkin seeds.
Roast Pumpkin Soup
— Recipes courtesy Sejal Shah
