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For a taste of the unusual
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Five star treats you can make at home
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PHOTO: K. GAJENDRAN
EXOTIC EATS Dishes created with ordinary ingredients
Tuck into some out-of-the-ordinary dishes made with the most common ingredients. Here's an entire meal you can make at home and so easily. Now just wear an apron and get started.
Chilled mushrooms with yoghurt and dill dressing
Ingredients
Mushrooms - 200 gm
White wine - 50 ml
Salt - to taste
Yoghurt hung - 50 gm
Dill leaves chopped - 1 tsp
Pepper powder - to taste
Vinegar - 1 tbsp
Method: Boil the mushrooms in white wine, water, vinegar and salt. Put the mushrooms in the refrigerator to cool. Make a dressing of yoghurt, salt, lemon juice, vinegar, chopped dill leaves and a pinch of pepper powder. Toss the mushrooms in the above dressing and serve cold on a bed of lettuce.
Baked stuffed potatoes
Ingredients
Potatoes medium sized - 6
Salt - to taste
Pepper - to taste
Amul cheese - 50 gm
Cottage cheese - 50 gm
Cream - 1 tbsp
Butter - 1 tsp
Thyme - half tbsp
Parsley chopped - 1 tsp
Chopped garlic - half tsp
Chopped apples - 50 gm
Method: Core the potatoes from inside and dip them in a water and salt solution. In a pan sauté some garlic in oil, add the cottage cheese along with thyme in it and cook for some time.
Just before removing it from the flame add the grated cheese, salt, chopped apples, pepper, chopped parsley and mix well.
Stuff the potatoes with the mixture and bake it in the oven at 180 degree Celsius for 20 minutes and the potatoes are ready.
Arabian sea shrimps with green goddess sauce
Ingredients:
Shrimps - 8
Salt - to taste
Pepper - to taste
Egg yolk - 1
Oil - 80 ml
Vinegar - 1 tsp
Chopped dill - 1 tsp
Spinach puree - 2 tbsp
Mustard paste - 1 tsp
Coriander paste - 1 tsp
White wine - half cup
Method: Shell the shrimps and remove the vein. Boil the shrimps in water, white wine and salt. Let the shrimps cool in the refrigerator. Make mayonnaise. Take an egg yolk, add mustard, salt and pepper to it. Slowly add oil to it and keep beating it simultaneously. Then add spinach puree, chopped dill, coriander puree and vinegar to it and the dressing is ready. Toss the boiled shrimps in the dressing and serve cold.
Fruit crepes
Ingredients
Chopped mangoes - 50 gm
Chopped figs - 50 gm
Chopped pears - 50 gm
Refined flour - 50 gm
Corn flour -10 gm
Milk - 70 ml
Egg - 1
Sugar - 200 gm
Water - 100 ml
Method: Make a thin batter for crepes with refined flour, corn flour and milk. Heat an omelette pan and pour the batter thinly on it and cook for half a minute. Similarly make 5 or 6 crepes. Make thick sugar syrup and cook all the chopped fruits in it for 10 minutes. Drain all the excess syrup. Keep aside some of the fruit mixture. Put the above fruit mixture on the crepes and roll it out. Blend the fruit mixture in a mixer very smoothly to make a fruit coulisse. Serve hot or cold accompanied by the fruit coulisse.
O. P. KHANTWAL
The writer is Executive Chef, ITC Hotel Kakatiya Sheraton and Towers, Hyderabad
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