Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Young World | Property Plus | Quest | Folio |

Fusion food

RAKESH GHAI

Check out the tantalising flavours of global cuisine

TIME TO FEAST Orange jelly, Waldorf Salad, Chocolate fudge and lamb chop with mint sauce

Global cuisine is the buzzword today. Try your hand at these recipes and introduce a new flavour to your daily cooking.

Lentil mulligatawny soup

Ingredients

Vegetable oil: quarter cup
Onions, chopped: 3 cups
Garlic, chopped:5
Cloves: a few

Garam masala: one-and-a-half tbsp

Ground coriander: one-and-a-half tsp

Turmeric powder: 1 tsp
Cayenne pepper: half tsp
Bay leaves: 2
Dried red lentils: 2 cup
Chicken stock: 8 cups
Unsweetened milk: 1 cup
Fresh lemon juice: 3 tsp
Cooked basmati rice: 2 tbsp
Lemon wedges: 2

Method: Heat vegetable oil in heavy large pot over medium-high heat. Cook onions till golden brown, stirring frequently for about 15 minutes. Add garlic and sauté for 2 minutes. Add garam masala and the next four ingredients; stir for a minute. Add lentils; stir until coated. Add chicken broth and bring soup to boil. Reduce heat and simmer until lentils are very tender, about 20 minutes. Discard bay leaves. Puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper. Divide rice among bowls. Pour soup over and garnish with lemon wedges.

Lamb chop with mint sauce

Ingredients

Lamb chops: 8
Black pepper, crushed: 10 gms
Butter: 50 gms
Olive oil: 50 ml
Rosemary: 20 gms
Tabasco sauce: 1 tbsp
Red wine: 30 ml
For the mint sauce:
Fresh mint leaves: 100 gms
Granulated sugar: 3 tsp
Wine vinegar: 4 tbsp
Salt to taste

Method: Trim the lamb chop and remove excess meat from the bone. Marinate in salt, crushed black peppercorn, olive oil, rosemary and Tabasco sauce. Keep aside for an hour. Meanwhile wash fresh mint leaves and drain excess water and chop finely. Sprinkle grain sugar on it. Heat wine vinegar and pour over mint leaves. Leave aside. Put lamb chops on heated pan. Cook by applying butter and a little red wine at a time. Arrange all the ingredients on a plate. Pour mint sauce and serve hot.

Chocolate fudge

Ingredients

Marshmallow cream: 500 gm
Chocolate: one-and-a-half cupMargarine: quarter cupSalt: quarter tbsp
Milk powder: quarter cup
Sugar: one-and-a-half cupVanilla essence: a few drops
Chopped walnuts: three-quarters cup

Method: Mix all ingredients, except chocolate, and place on medium flame. Stir constantly and boil for 5 minutes; Add chocolate and take the mixture off the flame. Add vanilla essence and chopped walnuts. Freeze the mixture immediately in a greased pan. Cut into portions and serve.

Waldorf salad

Ingredients

Cubed red apple: 2 cups

Diced celery: 1 cup
Walnut, chopped: one-third cup
Mayonnaise: 4 tbsp
Honey: 1 tsp
Lemon juice: half tsp
Maraschino cherry (optional): 2

Method: Mix mayonnaise, honey and lemon juice. Now mix all the ingredients with the above mixture and chill it till it is ice cold. Serve on lettuce (optional) and garnish with maraschino cherry.

Orange jelly

Ingredients

Large juicy oranges: 6

Lemon: 1
Sugar: 500 gm
Gelatine: 15 gm
Water: 500 ml

Method: Dissolve sugar in water. Add gelatine to 300 ml of boiling water and dissolve by stirring it. Strain it and put sugar and water to boil. When the syrup starts boiling, add dissolved gelatine, orange juice, lemon juice and a little orange peel. Let the liquid come to boil. Strain it and allow to cool. Pour the liquid to set in desired moulds.

(The writer is executive chef at ITC hotel Kakatiya Sheraton & Towers)

Printer friendly page  
Send this article to Friends by E-Mail