Summer recipe

Summer – when a home stove turns into its furnace, and when you don’t need to add salt to your food, if old Hindi movies are something to do (think anyone’s forehead sweats). As the air around us dries up, standing in front of the stove is rarely the norm in the state. We visit some of the best chefs and restaurants in the country for our assistance as well as seasonal food. In the first of the summer-long series, we provide you with something for these salad days.

Amaranth walnut salad

Ingredients (for salads)

Amaranth puffs 5 g
50 grams of fried red and yellow pepper
Argula 70 g
Pumpkin seeds 3 grams
Tamarind dressing 30 ml
Rocket leaves 80 g
Toasted walnuts: whole 8 pcs

Recipe – Toss the fried peppers, rocket leaves and toasted walnuts in the dressing. Garnish with amaranth puff and pumpkin seeds. Serve as soon as it is ready or the leaves will start to fall off

Materials (for clothing)

Molasses: Molten 5 ml
Granulated mustard 10 ml
20 ml of refined oil
Tamarind pulp 10 ml
Green pepper half no
2 ml of lemon juice
Saline

Method – Beat together molasses, mustard, tamarind, lemon juice and green chillies. Slowly pour in the oil while stirring to make an emulsion. Refrigerate. Use as needed in salads

Recipe courtesy: Chef Sabyasachi Gorai, Lavash by Sabi

Smoked pumpkin salad

Material

Tokasa Nori (Colored Nori) 20 g of green
Tokasa nari red 20 g
10 grams of Wakame
10 grams of silken tofu
10 grams of palm hearts
02 grams of fried pumpkin seeds
Mixed cross 05 g
20 grams of watermelon radish
30 grams of green apples
Rocket 20 grams
Edible flower no

For smoked pumpkins

200 g of yellow pumpkin
04 grams of wood chips
15 ml of olive oil
Garlic clove No. 3

Miso for mustard dressing

3 tablespoons of white miso
4 teaspoons of Japanese mustard
2 tablespoons of rice vinegar
Salt to taste
Pepper powder to taste
1 teaspoon of sugar
1 teaspoon of marinade
1 tablespoon of water
8 cups of salad oil

Method of dressing – Mix water and mustard. Add the marinade, sugar and rice vinegar. Add miso as mustard mixture and mix well. Slowly pour in the oil and let it blend into the mixture while stirring constantly. Adjust the seasoning.

Method – Wash and peel the pumpkin. With the help of vegetable slicer, cut it thinly along the length. Rub all the pumpkin pieces with oil and a little salt and fry in the oven at 200 degrees for 10 minutes. Burn some wood chips in a small metal pot or fire tray and cover 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 set aside. Garnish with seaweed, palm heart, watermelon radish, green apple slices and rocket leaf miso mustard dressing and arrange it on a plate with rolled smoked pumpkin and sliced ​​tofu.

Serve drizzle miso mustard dressing and sprinkle (fried) some pumpkin seeds.

Recipe courtesy: Chef Bikramjit Khatri, Guppy by AI

Yogurt well

Ingredients (for salads)

Amarnath seeds 1 tbsp
Puffed Wild Rice 1 tbsp
1 tablespoon of black quinoa
2 tablespoons of white quinoa
2 tablespoons of boiled barley
Asparagus 4 stalks
Boil 1 small boiled potato
Cut the tomatoes in half
Onion cut 1/4
Lettuce 2-3 leaves
Wasabi yogurt 9 tablespoons / 1/3 cup

Wasabi 1/2 teaspoon
Tamarind (Tamarind Sauce)
2 teaspoons / according to taste
Coriander / coriander chutney
2 teaspoons / according to taste
With 1 teaspoon of green chilli sauce
Vinegar-
Wasabi Pea 4

Method- Mix all the ingredients and serve.

Recipe courtesy: Chef Manish Mehrotra, Indian Accent

Pick up the vegetables

Material

Pepper Alfonso dressing 20 ml
40 g of blanched spinach
20 grams of watermelon ring
50 grams of watermelon dice
Feta 50 grams
Walnuts 2 pcs
For garnish
Fried red pepper 2 pcs
Walnuts 6 pcs

Method – Layer the watermelon with feta and spinach and garnish with walnuts and red pepper. Serve with mango dressing on the side.

Alfonso pepper dressing

Mango puree 100 ml
30 ml of lemon juice
Saline
Red pepper no
100 ml of olive oil
Method- Mix all the above ingredients in a mixer. Check the spices. Refrigerate

Recipe courtesy: Chef Sabyasachi Gorai, Lavash by Sabi

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