Summer Recipes

Spinach Tolma

Summer — when the hearth of a home becomes its furnace, and when you don’t really need to add salt to your food, if old Hindi films are anything to go by (think the sweat of one’s brow). As the very air around us becomes parched, standing in front of a stove is hardly the state ideal. We turn to some of the best chefs and restaurants in the country to provide us succour, as well as seasonal sustenance. In the first of a summer-long series, we provide you with something for these salad days.

Amaranth Walnut salad 

Ingredients (For Salad)

Amaranth puffs 5 gm
Roasted red and yellow peppers 50 gm
Arugula 70 gm
Pumpkin seeds 3 gm
Tamarind dressing 30 ml
Rocket leaves 80 gms
Toasted walnuts: whole 8 pcs

Method — Toss the roasted peppers, rocket leaves and toasted walnuts in the dressing. Garnish with the amaranth puffs and pumpkin seeds. Serve as soon as its ready or the leaves will start to droop

Ingredients (For Dressing)

Jaggery: melted 5 ml
Grain mustard 10 ml
Refined oil 20 ml
Tamarind pulp 10 ml
Green chilly ½ nos
Lemon juice 2 ml
Salt: to taste

Method — Whisk jaggery, mustard, tamarind, lemon juice and green chillies together. Pour the oil slowly while whisking to create an emulsion. Keep refrigerated. Use as required in a salad

Recipe courtesy: Chef Sabyasachi Gorai, Lavaash by Saby

Smoked Pumpkin salad

Ingredients

Tokasa nori (colored nori) green 20gms
Tokasa Nori red 20gms
Wakame 10gm
Silken tofu 10 gm
palm hearts 10 gm
roasted pumpkin seed 02 gm
mixed cress 05 gm
watermelon radish 20 gm
green apple 30 gm
roquette 20gm
edible flower 2 no

For Smoked Pumpkin

Yellow Pumpkin 200 gm
Wood chips 04 gm
Olive oil 15 ml
Garlic cloves 3 no

For Miso Mustard dressing

White miso 3 tbsp
Japanese mustard 4 tsp
Rice vinegar 2 tbsp
Salt taste
Pepper powder taste
Sugar 1 tbsp
Mirin 1 tbsp
Water 1 tbsp
Salad Oil ½ cup

Method For dressing — Mix water and mustard. Add mirin, sugar and rice vinegar. As the mustard blends add miso and blend well. Slowly pour in the oil while continuously whisking and let it blend in the mixture. Adjust the seasoning.

Method — Wash and peel the pumpkin. With the help of vegetable slicer, slice it thin through its length. Rub all the pumpkin slices with oil and a little salt and roast for 10 minutes at 200 degrees in the oven. In a small metal bowl or fire dish burn some wood chips and and cover it with a lid. Leave it for 10 minutes so that the pumpkin can absorb all the aroma. Roll each smoked pumpkin slice with mixed cress filling and keep it on side. Dress seaweed, palm heart, watermelon radish, green apple slices and rocket leaves with miso mustard dressing and arrange it on the plate with rolled smoked pumpkin and crumbled tofu.

Drizzle miso mustard dressing and sprinkle some pumpkin seeds (roasted) and serve.

Recipe courtesy: Chef Vikramjit Khatri, Guppy by ai

Yoghurt Bhel

Ingredients (For the salad)

Amarnath Seeds 1 tbsp
Puffed Wild Rice 1 tbsp
Black Quinoa 1 tbsp
White Quinoa 2 tbsp
Boiled Barley 2 tbsp
Asparagus 4 stems
Potato 1 small boiled & diced
Tomato ½ chopped
Onion ¼ chopped
Lettuce 2-3 leaves
Wasabi Yogurt 9 tbsp/ 1/3cup

Wasabi ½ tsp
Tamarind (Imli Chutney)
2 tsp/according to taste
Coriander/ Dhaniya Chutney
2 tsp/according to taste
Green Chilli Chutney with 1 tsp
Vinegar —
Wasabi Peas 4

Method– Mix all the ingredients and serve.

Recipe courtesy: Chef Manish Mehrotra, Indian Accent

Spinach tolma

Ingredients

Chilli alphonso dressing 20 ml
Blanched spinach 40gms
Watermelon ring 20gms
Watermelon dice 50gms
Whipped feta 50gms
Walnuts 2 pcs
For garnish
Fried red chilli 2 pc
Walnuts 6 pc

Method — Layer the watermelon with feta and spinach and Garnish with walnuts and red chilli. Serve with the mango dressing on the side.

Alphonso Chilli Dressing

Mango puree 100 ml
Lemon juice 30 ml
Salt: to taste
Red chillies 2 nos
Olive oil 100 ml
Method– Mix all of the above ingredients in the mixi. Check seasoning. Refrigerate

Recipe courtesy: Chef Sabyasachi Gorai, Lavaash by Saby

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