Summer of seasons' best

This is the best time to take a pick of healthy wholesome vegetables that are evergreen and cooked across kitchens.

Stir fried Pumpkin with pickle flavour

Pumpkin 300 gm, oil refined 15 ml, butter 10 gm, mustard 2 gm, fenugreek 2 gm, fennel 2 gm, Kalongi 2 gm, carom seeds 2 gm, red chilly whole 5 gm, green chilly (slit) 2 nos, ginger 10 gm, jaggery 20 gm, tomato chopped 1 medium, Kashmiri chilly powder 5 gm, turmeric powder 2 gm, cumin powder 3 gm, coriander powder 2 gm, dry mango powder 3 gm. Salt to taste. Chopped coriander leaves 10 gm.

Add boiled pumpkin to the masala mixture and add salt to taste, in serving dish garnish with chop coriander. Peel and cut the pumpkin in small cubes, boil the cubes with turmeric and salt till pumpkin gets cooked. Stir fried pumpkin with pickle flavour in a hot pan, add oil, crackle mustard, cumin, carrom seed, kalonji and fennel. Sauté ginger, red chilly and tomato. Once tomatoes get softened, dilute jaggery in water and add the water to the tomato paste, add chilly powder, coriander powder, cumin powder and dry mango powder and bring to boil. Add boiled pumpkin to the masala mixture and add salt to taste, in serving dish garnish with chopped coriander.

Honey Chilli Arbi


Arbi 300 Gm
Corn Flour 15 Gm
Ginger Chopped 10 Gm
Celery 05 Gm
Oil refined 15 Ml+oil for fry
Chilly Flakes 5 Gm
Tomato Ketchup 10 Ml
Chilly Paste 5 Gm
Salt To taste
Pepper To taste
Light Soya Sauce 2 Ml
Chinese Rice Vinegar 1 Ml

Boil Arbi and peel of skin, cut it into Finger size, Dust the cut arbi with corn flour and crispy fry till it become golden brown. In a hot oak, add oil, celery ginger, sauté, add chili paste tomato ketch up, add salt and pepper. Finish the sauce by adding honey and heating it lightly, don’t allow to boil the sauce. Assemble the dish by tossing the golden fried arbi to the sauce.

— Executive Chef Rayomund Pardiwalla, M?venpick Hotel and Spa Bangalore.

Chat bahar


Mint leaves
Coriander leaves, ½ bunch
Green chili 1 bunch
Lemon 1 no
Hing (asafoetida) ½ no
salt to taste 1/8 tsp
Black salt ½ tsp
Jeera 1 tsp
Ginger 25 gm.

For sweet chutney
Tamarind pulp – ½ cup
Sugar – 1cup
Black salt – ¼tsp
Black pepper – ¼tsp
Red chili powder – ¼tsp
Jeera – ½tsp

Grind all the ingredients of mint chutney together with enough water to make a smooth chutney.

Adjust seasoning and keep aside. Add tamarind pulp to a heated pan with same quantity of water, once boiling add sugar and reduce flame. Add other ingredients of sweet chutney, optionally you can add jaggery instead of sugar, allow it to cool.

— Recipe courtesy Chef Aditya of Sattvam

( Source : Deccan Chronicle. )
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