Kull Calories

Steamed Corn n Greens Popiah

Corn Kernels 40 gm

Spinach Leaves Shredded 150 gm

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Pakchoy leaves shredded 100 gm

Celery Chopped 20 gm

Black pepper 2 gm

Salt 1 gm

Rice paper Sheet 2

Dressing

Jaggery 15 gm

Lemon Juice 15 ml

Fresh Red Chilly Copped 1 gm

Corriander root Chopped 5 gm

Garlic Chopped 2 gm

Sugar 2 gm

Salt 1 gm

Water 40 ml

Method

Soak rice paper sheet in water for 03 minutes. Blanch Corn, Spinach and Pakchoy for a while and drain all water. Mix rest ingredient to make a stuffing, pls check seasoning as per your taste. Mix all the ingredients for dressing, make sure Jaggery is dissolved completely. Prepare roll using rice paper sheet and stuffing. Steam the rolls for 2 minutes. Serve hot with the dressing.

Whole Wheat Penne Pasta Aglio Olio Peperoncino

1. 1 tablespoon extra virgin olive oil

2. 3 large cloves garlic, finely minced

3. 2 chili peppers, seeds removed and finely minced

4. 90 grams raw whole wheat penne pasta

5. 40 grams cherry tomato

6. 10 grams fresh basil

7. 3 green olives

8. 10 grams parsley

9. 40 grams sun-dried tomato

10. Salt

Method of making style

1. Take a large pot of water to a boil.

2. Add salt and olive oil.

3. Add the pasta and boil until perfectly cooked

4. While your pasta is boiling,

5. Take Another pan add olive oil, when oil is hot add garlic to the frying pan and heat over a medium low flame. Let the garlic gently fry until browned, swirling the oil around occasionally to make sure it browns evenly and add all other ingredients add Season it with and chilli flakes, peppers.

6. When the pasta is boiled up to desired level , drain it, and then add tpasta to the frying pan. Toss it well

7. Serve immediately

By Café Delhi Heights

Activated Charcoal Veg Burger

Activated Charcoal Burger bun - 2 no. (Mini Burgers)

Polkcherry - 3gms

Baby Spinach - 3gms

Garlic Mayo - 1tbsp

Cheese Slice - 2 no.

Onion Slice - 4gms

Method

Cut burger into pieces, spread garlic mayo on the both side. Put layering on all items. Serve hot.

Baked Avocado Egg Rolls

2 small avocados, chopped

¼ cup onion, chopped

½ cup corn kernels, fresh or frozen

¾ cup black beans

2 tablespoons cilantro, finely chopped

¼ teaspoon granulated garlic

Sea salt and black pepper, to taste

Pinch of cumin

Optional: Jalapeno

8-10 egg roll wrappers (found in the refrigerated section, typically near the tofu)

Method

Preheat oven to 425°F.

Combine avocado, onion, corn, beans, cilantro, and spices in a small bowl.

Place an egg roll wrapper on a flat surface. Place a hefty spoonful of the avocado filling in the center. Brush egg wash on the edges, fold in two edges, then the bottom corner, and roll. Place on a parchment paper-lined cookie sheet seam-side down.

Continue until all filling is used.

Brush the top of all rolled egg rolls with egg wash. Sprinkle with chili powder if desired.

Bake at 425°F for 20 minutes.

Serve immediately with salsa or a Greek yogurt-based dipping sauce.

Notes

Nutrition Facts (per egg roll): 165 calories, 5g fat, 200mg Na, 4g fiber, 5g protein

Compressed Melon chaat

Watermelon- 40 gms

Honey dew- 20 gms

Charentias melon -20 gms

Sprite melon- 20 gms

Coriander root

Ginger brine

Emulsion-

Lemon -2 ml

Tamarind pulp- 8 gms

Sugar- 4 gms

Note-(emulsion for hint)

Parmesan khasta

Parmessan cheese – 10 gms

Refined four-5 gms

Milk- 10 ml

Yellow butter -5 gms

Seasoning- paprika powder

Shahi jeera- 1gms

Naga chilly & Melon rasam reduction

Tamarind juice – 1 cup (from a tiny ball of tamarind)

Turmeric powder – 1/4 tsp

Red chili powder – 1/2 tsp

Hing/asafoetida- 1/4 tsp

Salt – to taste (preferably rock salt)

Jaggery – 1/2 tsp

Watermelon juice – 3 cups (strained without seeds)

Naga chilli juice- 3 drops

Vinegar- 1/2 tsp

Rasam powder 1 – coarse powder of whole pepper & Jeera/ Cumin seeds (2:1 ratio)

Ghee – 2 tbsp

Method

Put all the elements together, mix well and present it on a platter

Arroz De Chaufa

1. 180 grams cooked rice

2. 1/2 teaspoon sesame oil

3. 1 tablespoon onions

4. 1 bunch scallions

5. 1 teaspoon ginger chopped

6. 20 grams red bell pepper -diced

7. 20 grams green bell pepper -diced

8. 20 grams yellow bell pepper -diced

9. 1 teaspoon garlic paste

10. 4ml- vinegar

11. 1 teaspoon soy sauce

12. 5ml Hoisin Sauce

13. 3ml Chilli Oil

Method of making style

1. Take a pan add oil to it medium heat

2. Add chopped ginger and garlic, onion, scallion, bell peppers and Sauté for 2 minutes.

3. Add Soy Sauce,chilli oil, hoisin sauce and vinegar , Lastly, add rice mix and Cook for three to five minutes.

4. Serve as a main or side dish along with add ons, if you wish (Grilled vegetables |Grilled chicken Breast | Grilled Sole fillet) and enjoy

By Nueva

Hummus Wrap with Halloumi

Ingredients

• 2 cups lettuce shredded
• ½ cup carrot, shredded
• ¼ cup radish shredded
• 2 no. Spring onion, chopped
• 1 tbsp. Olive oil
• 1 tbsp lemon juice
• ¼ tsp salt
• ¼ tsp black pepper, crushed
• 100 gm halloumi
• 2 tsp olive oil
• ¼ cup hummus
• 2 no. Tortilla wraps

Method

Wash, dry, and place lettuce in a bowl. Add the carrots, radish, and minced scallions to the bowl with the lettuce.

In a small jar, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the lettuce and toss until well coated.

Cut the halloumi into 4 slices, roughly 1/4″ thick. Heat a frying pan over medium-low heat. Add the olive oil swirling the pan around to cover the bottom. Lay the halloumi in the oil and fry until golden brown, about 3 minutes. Flip and fry for 2 to 3 more minutes, until both sides are golden. Transfer halloumi to a plate.

Assemble wraps by spreading 2 tablespoon of hummus about 2″ from the edge closest to you. Layer with half the salad mixture and two slices of halloumi. Roll, tucking the sides in as you go. Cut in half and repeat with remaining wrap

Coconut Pancakes With Maple Syrup

1/4TH CUP COCONUT FLOUR

1/8TH TSP BAKING SODA

PINCH OF SALT

1/3RD CUP OF COCONUT MILK

2 TSP COCONUT OIL

3 EGGS

2TSP HONEY

1\2 TSP PURE VANILLA EXTRACT

UNSALTED BUTTER

Method

Thoroughly mix the eggs, coconut oil, and honey together.

Add the coconut milk and vanilla extract.

Put in the coconut flour, baking soda, and salt. Mix gently.

Now, put some butter into the pan and let it heat. Now put the batter to the pan.

Cook till golden brown crust on one side. Now flip on the other and cook till done.

Pour some maple syrup on the top.

By Bhanu Gupta, Director F&B, Radisson Blu MBD Hotel Noida

Zucchini linguini with sunflower seed pesto, toasted nigella & flax seeds

80gms- Yellow zucchini

20gms - Cherry tomatoes

40gms - Sunflower Seeds

15ml - Extra virgin olive oil

01gms - Nigella seeds

02gms - Flax seeds

Salt & pepper

Method

Slice yellow zucchini to get thin linguini pasta.

Blanch in salted water, keep aside, and drain extra water.

Blanch sunflower seeds and grind adding extra virgin olive oil, to make a fine paste.

Heat a pan, add nigella seeds, cherry tomatoes and toss zucchini, adjust the seasoning, serve hot.

Sesame Potato

2 Potatoes peeled and slide into a triangle shape.

4 to 5 tablespoons Cornflour

Salt, to taste

1 tablespoon Red chilli powder

1-1/2 tablespoon Tomato Ketchup

2 cloves Garlic, minced

Cooking oil, for frying

Method

To begin making the Sesame Potato recipe, combine potato fingers, corn flour, red chilli powder, tomato ketchup, garlic and salt in a mixing bowl. Mix it well.

Deep fry potato fingers until golden brown in a deep fry pan. Once all potato triangles have done, keep them aside.

Heat 1/2 tablespoon oil in another pan. Add garlic paste, sauté for few seconds on high flame

Add red chilli sauce, tomato ketchup, vinegar, soy sauce, mix it well. Add fried potatoes and toss it well.

Sprinkle toasted sesame seeds and garnish with green chilli and spring onion. Serve hot.

Serve Sesame Potato along with Cantonese Style Vegetarian Chowmein for a weekend night dinner.

Organic Chilled Beets Soup

Beets 15 ea or enough for 400 gm juice

Balsamic vinegar 100 gm

Pomegranate Puree 100 gm

Cranberry Juice 100 gm

Salt 5 gm

Ice water for ice bath

Method

Peel beets and cut into 1 in (25 mm) cubes. Juice beets, because beets very considerably in size and water content, you may need fewer than 15 to end up with the 400 grams of juice you need. Pass juice through a fine-mesh sieve. Reserve 400 grams of sieved juice and drink the rest. Combine beet juice, pomegranate puree, cranberry juice and balsamic vinegar in a large pot, whisk them together until incorporated.

By xxxxxxxxx

From the May-June 2018 issue of FHM India.