Healthy Mash-Up

Mexican or Italian? Japanese or Thai? Cheeseburger or a meatball sub? Sometimes choosing what to eat can feel like an arduous task. You want it to be healthy but then the savour shouldn’t take a backseat. While these are certainly bigger conundrums to solve, it doesn’t make quenching your appetite any easier. And that’s exactly where these dishes come in.

Oyster Pakora With Tomato Kasundi and Sorrel

Recipe by Chef Sid Sahrawat of Cassia restaurant, Auckland, New Zealand

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For the Tomato Kasundi

Ingredients

• 1/4 cup sunflower oil
• 1 tablespoon brown mustard seeds
• 1 tablespoon ground turmeric
• 2 tablespoon ground cumin
• 1 brown onion, finely chopped
• 3 long green chillies, seeds removed, finely chopped
• 4 cloves garlic, crushed
• 3 tablespoons grated fresh ginger
• 800 gms chopped tinned tomatoes
• 2/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 1 green apple, peeled, roughly chopped
• 1 teaspoon salt

Method

In a large saucepan, heat oil on medium heat. Add mustard seeds, turmeric and cumin. Cook for 2 minutes until fragrant. Add onion, garlic, ginger and chilli. Cook for 2 minutes until onion begins to soften.

Add tomatoes, vinegar, sugar, apple and salt. Bring to boil. Reduce heat to low. Simmer for 1 hour until the liquid has evaporated and the oil comes to the top.

Cool and store in the fridge, in sterilised jars for up to one month.

Pakora Batter

Ingredients

• 250g/ 1 Cup Cornflour
• 250g/ 1 Cup Chickpea flour
• 10g/ 2 teaspoons Turmeric
• 10g/ 2 teaspoons Chilli Powder
• 10g/ 2 teaspoons Salt
• 10g/ 2 teaspoons Onion/Nijella Seeds
• 15g/ 1 tablespoon Black sesame seeds
• 10g/ 2 teaspoons Baking Powder
• Water

Directions

Combine all dry ingredients well. Slowly add cold water, stirring to combine until the batter is a similar consistency to crepe batter. Set Aside.

Dressed Sorrel

6-8 Large Sorrel Leaves, Lemon juice, Salt and Canola oil.

Using a small knife, remove the Sorrel from either side of the stem. Slice each of the leaves in half diagonally. Place in a bowl and dress w/ 2 tablespoons of lemon juice, a pinch of salt and 2 tablespoons of oil. Dress well and keep in fridge for at least 30 mins.

To assemble the Oyster Pakoras

24 Pre- Shucked Oysters, removed from shell. Plus cleaned oyster shells.

Place oysters one by one into batter and fry at 180 C for 2-3 mins

Remove from oil w/ slotted spoon and drain on paper towel.

Season lightly with flaked salt

Place 1 teaspoon of Kasundi into Cleaned oyster shell

Wrap Fried oysters in dressed sorrel leaves and place on top of Kasundi.

Garnish with Marigold leaves or Other Baby herbs (Optional)

Serve immediately and enjoy!

Motichoor Ladoo Ice Cream Parfait

Ingredients

• Motichoor ladoo 4
• Chocolate ice cream ,2 _ 4 scoop
• Choco chips 1 tbsp
• Silver Balls 1 tbsp

Directions

Crumble the boondi ladoo in a bowl. Take the glass add the first layer of crumble boondi ladoo. Then top with one scoop chocolate ice cream. Top with another layer of crumble boondi ladoo. Now at the top add the one scoop chocolate ice cream Garnish with choco chips and silver bowls and serve.

From the September 2020 issue of FHM India.