Avinash Kumar, executive chef, Novotel Imagica Khopoli shared these recipes.
All photographs and recipes: Courtesy Novotel Imagica Khopoli
Oats and Onion Fritters
Ingredients
- 50 gm oats
- 20 gm rice flour
- 20 gm ragi flour
- 3 gm fresh coriander
- 100 gm sliced onion
- 20 gm chopped spinach
- 2 gm ginger
- A pinch of turmeric
- A pinch of red chilli powder
- A few curry leaves
- 300 ml oil
- Salt to taste
Method
- Soak oats in hot water and keep aside for about 4 to 5 minutes. Mix ginger and green chilies to a course paste.
- Add remaining ingredients -- rice flour, ragi flour, fresh chopped coriander, chopped spinach, sliced onions, chopped curry leaves, and Indian spices with the soaked oats and season well.
- Make fritters out of the batter.
- Heat the oil and deep-fry it until gets golden brown in colour.
- Serve hot with mint chutney.
Calamari Fritto
Ingredients
- 110 gm squid rings
- 60 gm tempura flour
- Juice of half a lemon
- 20 gm parsley
- 20 gm refined flour
- 5 gm semolina
- 20 ml sweet chilli sauce
- 5 gm garlic confit
- Salt to taste
- 5 gm Dijon mustard
Method
- Marinate the squid rings with salt pepper and mustard paste.
- Dust the squid rings with refined flour and semolina.
- Dip in the tempura batter and deep fry it till golden in colour.
- Serve it with lemon half, garlic confit Thai chilli sauce and parsley sprig.
Barbeque Corn On the Cob
Ingredients
- 500 gm corn on the cob
- 20 gm paprika powder
- 30 gm brown sugar
- 20 ml Worcestershire sauce
- 30 ml red wine vinegar
- 2 gm black pepper powder
- 50 ml tomato ketchup
- Salt to taste
Method
- In a blender, combine brown sugar, ketchup, vinegar, Worcestershire sauce. Season with paprika, salt and pepper. Blend until smooth.
- Marinate the cob with the above marinade and rest it for 10 minutes.
- Pot the cob on the skewer and roast it on a pit fire barbeque.
Mango Baked Yoghurt
Ingredients
- 100 gm hung curd
- 100 gm fresh cream
- 80 gm sweet condensed milk
- 50 gm fresh mango pulp
Method
- Mix hung curd and fresh cream. Add condensed and Whisk it nicely.
- Add freshly squeezed mango pulp in the above mixture and divide the mixture in moulds. Bake it at 150 degree Celsius for 7 to 8 minutes.
- Let it cool and refrigerate.
- Garnish with fresh chunks of mango and serve chilled.
TELL US: What's your favourite monsoon snack? Share your comments in the messageboard below.
TELL US: What's your favourite monsoon snack? Share your comments in the messageboard below.