Tag: Soups and Salads

Ingredients: 

 For Salad 

 500 gm.  Small size potatoes, 90% boiled (microwaved) pealed  

   100 gram soya vegget (Nugget will do) boiled for 5 minutes  

9 round slices of capsicum (3 each of Red, Green and Yellow)  

6 Baby corns, blanched and sliced in length  

15-20 leaves of baby spinach 

50 grams shredded Cabbage (purple and green)   

1 medium size onion (in round sliced) 

 2 Tbsp.. olive oil 

1 Tbsp.. of Rice vinegar  

 2 green chilies cut in length 

1 Thai red chili sliced 

1 bunch of green coriander (Finely chopped) 

1 shoot of green onion (chopped) 

4 pieces of sliced green cucumber 

 4 pod garlic (ground to paste) 

Salt and black pepper to taste  

1 Tbsp.. roasted peanuts and white sesame seeds 

For Tandoori sauce 

1 onion (medium size chopped finely) 

½ Tbsp.. Ginger Garlic paste  

1 tsp. red chili powder 

1tsp turmeric powder 

 1 tsp. garam masala 

½ tsp. dried mango powder 

1 green chili chopped  

½ cup Full Cream  

1 Tbsp.. of tandoori masala 

½ cup tomato puree 

Salt to taste 

¼ Tbsp.. brown sugar  

1 Tbsp.. cooking oil 

1/4 cup water 

Method: 

Salad 

Grill potatoes on high heat, use some oil, put soya nugget, and grill for few minutes turning occasionally. 

Once done add some salt, remove from the grill plate.  On the same grill plate put three colors capsicum rings, just put some oil, and grill on the high heat. Once done remove and keep it separately for use later.  

In a wok   take the remaining oil, add onion ring, ginger and garlic paste, green chilies, add grilled potatoes and soya nugget. On the high heat toss and add rice vinegar add salt and black pepper. Toss for one minute, add cabbage and quickly remove from the heat. 

Keep the entire batch aside. 

Tandoori Sauce 

Heat the oil in a pan, add chopped onion and chopped chilies, sauté for 2 minutes. Blend the sautéed onions by using as little water possible. Once paste is done, pore it again on the pan, add ginger garlic paste, stir for a minute, add tomato puree, stir for a minute, and now add turmeric, chili powder, dry mango powder, tandoori masala and salt to taste. Keep stirring for 3 minutes, add water and boil just once. Remove pan from the heat. Now blend the entire onion tomato curry in a blender. You will get sauce like consistency. Put pan on heat and pour the entire mixture into the pan use high heat, add brown sugar, if possible flambé by turning your pan side wise closer to the flame. Add cream, stir and remove from the heat. Tandoori sauce is now ready to be poured over the sizzling warm salad. 

On a sizzling hot plate arrange capsicum rings, place the salad on the rings. Garnish with sliced red Thai chili, finely chopped coriander and pour the hot tandoori sauce on the sizzling plate. 

Ingredients:

 350 gms. Fresh ripe Tomatoes (Charred on direct flame, pureed)

1 slice of Red capsicum (Charred on direct flame pureed with Tomatoes)

1 tsp. Olive Oil

2 cloves of Garlic ,½ inch ginger ,Cloves 3, 1tsp of Black pepper, ½ inch cinnamon quill, small piece of mace, 1 bay leaf ( pounded a bit, kept in a muslin cloth sachet)

1tsp brown sugar

Salt to taste

3 cups of water

Slice of lime and red chili for garnisasafoetida

Method:

Heat the pan, pour olive oil, after a minute, and add pureed tomatoes and capsicum.

 Keep stirring for 5 minutes, add salt, sugar and water

Add the spice sachet

Boil the mixture for 5 minutes. Lower the heat, simmer for 20 minutes.

Once done, use the muslin cloth to strain the entire mixture, you will get a clear looking soup.

 Garnish with slice of lemon and chili.