Feast Away

Citrus Quinoa, Avocado and Tofu Salad

Ingredients

• Cooked quinoa: 1 and 1/2 cups
• Olive oil: 2 tablespoons
• Roasted garlic, finely chopped: 2 cloves
• Smoked paprika: 1/2 teaspoon
• Salt: 1/2 teaspoon
• Oranges, peeled and segmented: 1
• Avocado, peeled and pureed: 1
• Fresh basil paste, tofu paste, sprouts and edible flowers for garnish

Method

• Begin by boiling the quinoa in salted water. Then drain it. Transfer the cooked quinoa to a large bowl and let it cool. Pour olive oil into a large skillet over medium heat. Sprinkle with smoked paprika and salt after about eight minutes. Add oranges, and avocado puree to the quinoa. Stir to combine and set aside. For the dressing, whisk all of the dressing ingredients together. Pour over the salad and toss to coat everything evenly. Serve immediately.

By corporate chef Rahul Singh Kholia, Inferno, Gurugram

Wasabi Shrimp and Salmon Sushi

Ingredients

• Nori sheet
• Kokuho rice
• Rice vinegar
• Sugar
• Salt
• Soy sauce
• Garlic
• Wasabi
• Prawns (16-20)
• Cucumber
• Spring onion
• Japanese mayonnaise
• Tobiko
• Salmon

Method

• Spread rice on the nori sheet. Stuff with salmon and spring onion. Roll the sushi. For the mixture: blanch the prawn; mix it with wasabi and mayonnaise; spread it on the sushi roll and then cut the roll. Garnish with tobiko.

By Chef Yutaka Saito, Executive Chef at Simply Sushi by PVR

Read FHM India in the digital libraryEvery issue, every shoot, on TCG Media.

Banana Foster Cheesecake

Ingredients

• Vegetable cooking spray
• Reduced-fat vanilla wafers, crushed: 1/4 cup
• Light cream cheese (not non-fat), softened: 16 ounces
• Granulated sugar: 2/3 cup
• Eggs: 2
• Low-fat sour cream: 1 cup
• Banana cream custard: 1/3 cup
• Skimmed milk: 3 tablespoons
• Vanilla extract: 1 teaspoon
• Sliced banana: 1 1/4 cups, peeled
• Lemon juice: 1 teaspoon
• Reduced-fat whipped topping: 3/4 cup
• Reduced-fat vanilla wafers: 8

Method

• Spray the bottom of a springform pan with cooking spray and sprinkle crushed wafer crumbs over it. Beat cream cheese at medium speed of the mixer, until creamy, and gradually add sugar and eggs, while beating well. Add sour cream and the remaining ingredients one by one. Beat at low speed until everything is blended. Pour the mixture into the pan. Bake at 300°F for 55 minutes. The center will be soft but will firm up once chilled. Turn the oven off and partially open the door. Leave the cake in the oven for 20 minutes. After that, let the cheesecake cool on a wire rack. Cover and let it chill in the freezer foreight hours.

By Chef Amit Sharma, Co-founder at Love and Cheesecake

From the March 2019 issue of FHM India.