STIR FRY VEGETABLES IN WHITE GARLIC SAUCE WITH BURNT GARLIC BROWN RICE
INGREDIENTS QUANTITY
Broccoli 10 gms
Pok choy 10 gms
Baby corn 10 gms
Carrot 10 gms
Spinach 20 gms
Garlic 10 gms
Corn starch 02 gms
Brown rice 100 gms
Spring onion 05 gms
METHOD
- Blanch all the vegetables and keep aside and keep brown rice for cooking.
- Now take a wok and add sauté garlic and add vegetable stock and corn starch.
- Add all the vegetables and adjust seasoning
- Now again take a wok, add oil and brown rice and spring onion and finish with burnt garlic.
- Serve piping hot with vegetables.
QUINOA SALAD WITH ZUCCHINI HUMMUS
INGREDIENTS QUANTITY
QUINOA
Red quinoa 50 gms
Bell pepper 20 gms
Broccoli 10 gms
Onion 05 gms
Garlic 05 gms
Salt 02 gms
Black pepper 01 gms
Parsley 05 gms
Olive oil 05 ml
Lemon juice 05 ml
ZUCCHINI HUMMUS
Peeled zucchini 50 gms
Tahini paste 05 gms
Garlic 05 gms
Salt 02 gms
Lemon juice 02 ml
Olive oil 05 ml
Paprika powder 01 gms
METHOD
For Quinoa
- Soak red quinoa in water for almost 2-3 hrs before cooking
- Let it cook with salt and double the amount of water with closed lid
- Strain and keep aside
- Fine chop onion, garlic and bell pepper and sauté
- Add these to the cooked quinoa, adjust seasoning and add lemon juice
For Zucchini hummus
- Add zucchini, garlic, and tahini paste to the blender and blend it finely
- Now take out in a bowl and adjust seasoning and add lemon juice
- Keep it in a freezer
Now take a salad bowl, place Quinoa on top of lettuce and place zucchini hummus on side.
GREEN MOONG LENTIL STEW AND BOTTLE GOURD CURRY WITH FINGER MILLET BREAD AND SPINACH GALLET
INGREDIENTS QUANTITY
FOR LENTIL
Green moong lentil 50 gms
Asafoetida 01 gms
Salt 02 gms
Cumin seeds 01 gms
Coriander powder 02 gms
Oil 05 ml
Coriander leaves 02 gms
Tomato julienne 02 gms
FOR BOTTLE GOURD
Bottle gourd dices 100 gms
Salt 02 gms
Turmeric powder 01 gms
Coriander powder 01 gms
Cumin seeds 01 gms
FOR SPINACH GALLET
Grated potato 50 gms
Ginger 02 gms
Garlic 02 gms
Spinach paste 50 gms
Salt 02 gms
Coriander powder 01 gms
Cumin powder 01 gms
Turmeric powder 01 gms
Oil 05 ml
FOR FINGER MILLET BREAD
Finger millet flour 100 gms
Salt 02 gms
Clarified butter 05 ml
METHOD
For lentil
- Boil the lentil with little salt and turmeric
- Now temper it with cumin seeds and asafoetida, add seasoning and finish with julienne of tomatoes and chopped coriander
For bottle gourd curry
- Cook bottle gourd with salt and turmeric powder
- Now temper it with cumin seeds, add seasoning and finish it with chopped coriander
For spinach gallet
- Take a wok and add ginger garlic paste, now add spinach paste and let it cook
- Add all the other ingredients except potatoes
- Lastly add the potatoes and let the mixture cool down to make a gallets
- Now pan sear the gallets and serve along with other dishes
For finger millet bread
- Take flour and add salt to it. Knead the dough and keep it for resting
- Now make a thin bread of it and cook it on a griddle and apple clarified butter to retain its moisture.
- Keep covered
Now arrange all the dishes in a platter and serve hot
GARLIC TOSSED SPINACH FILLED COTTAGE CHEESE CANNELLONI
INGREDIENTS QUANTITY
CANNELLONI
Cottage cheese 100 gms
Spinach (blanched) 100 gms
Garlic 10 gms
Onion 10 gms
Nutmeg powder 01 gms
Salt 05 gms
Pepper 02 gms
Olive oil 05 ml
LENTIL SAUCE
Yellow lentil 50 gms
Onion 05 gms
Garlic 05 gms
Salt 02 gms
Olive oil 02 ml
METHOD
- Keep lentil for cooking and make a fine puree later on
- Sauté onion and garlic in a pan. Add blanched and chopped spinach-season it and keep it separate.
- Sauté onion and garlic in another pan, and add lentil puree-adjust seasoning and keep aside
- Now cut thin slices of cottage cheese and sear it on a hot plate, add spinach mixture and roll it like cannelloni
- Now arrange it on a plate and pour lentil sauce on top and serve piping hot
DUO OF VEGETABLE DUMPLING WITH LEMON HONEY DIP
INGREDIENTS QUANTITY
Carrot 10 gms
Beans 10 gms
Broccoli 20 gms
Cabbage 10 gms
Spinach 50 gms
Tofu 20 gms
Salt 5 gms
Sesame oil 05 ml
Garlic 02 gms
Light soy sauce 02 ml
Ginger 05 gms
Lemon 02 ml
Honey 10 gms
Spring onion 05 gms
Whole wheat flour 100 gms
METHOD
- Make dim sum dough by kneading whole wheat flour with water, add little salt to it and keep it covered.
- Now make a mixture of vegetables with ginger, garlic and light soy sauce
- In the other mixture, add spinach, pok choy and tofu…let the mixture cool down
- Now sheet the dough and make dim sum and keep it covered. Apply little oil to the tray so that the dim sum doesn’t stick
- Steam the dim sum and serve hot with lemon honey dip