Method - Boil noodles in water for 3 to 4 minutes. Drain & keep aside - In a wok or pan heat ½ tbsp of oil saute onions, garlic and ginger. Add in water, salt, light soy and spring onion - In a separate wok, heat oil saute the remaining onions, ginger and garlic. Cook till brown - Add tomato paste, pounded mock meat basil, sambhal, green chilly. Cook till oil seperates - In a deep pasta plate, place the noodles in centre & pour the stock followed by the mock meat & pickled mustard greens - Drizzle some sweet soy & mashed tofu - Served with pickled vegetables and some more mustard greens
For Tohu Ingredients Gramflour:- 1 cup Water: 4 cups Salt: 1 tsp Turmeric: ¼ tsp
Method - Combine all the ingredients in a heavy bottom cooking pot - Cook over medium flame until the mixture thickens - Keep stirring continuously till a thick soft dough-like consistency - Grease any tray or edged plate with oil and pour the mixture on it. Spread evenly and allow to set
For dressing Ingredients Light soya: 2 tbsp Palm jiggery: 2 tbsp Lemon: ½ nos Red bird eye chilli: 3 chopped Lemon grass juice: 1 tbsp Salt: 1/2 tsp Tohu: ½ cup Bean sprouts: Handful Lettuce shredded: ½ cup Onions (sliced): ½ (medium size) Spring onion greens: 2 tbsp Cucumber: ¼ cup Caarrots: ¼ cup Fried brown onions: 1 tbsp Roasted black sesame: ½ tsp Kaffir lime leaves (finely shredded): 1 Crushed peanuts: 2 tbsp Micro greens: mustard, red amaranth
Assembling - Cut the tohu in to stripsa and place in a salad bowl or plate in the centre - Surrounded with all the other ingredients - Top it with micro greens - Pour the dressing as required (it can also be served on the side)
* You can also fry some tohu if you want to add more crunch to your salad.
Five easy recipes that are perfect for a rainy evening
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The smell of the rain, pitter-patter on the window, a hot cup of tea, and something yummy to munch on: sounds like an ideal rainy day?
To make it even better, we asked Chef Prem K Pogakula, Executive Chef at The Imperial, New Delhi to add some spice to your monsoon with his secret recipes.
Now you have something new for each rain.
The smell of the rain, pitter-patter on the window, a hot cup of tea, and something yummy to munch on: sounds like an ideal rainy day?
To make it even better, we asked Chef Prem K Pogakula, Executiv..
Degi mirch powder: 5 gms
Ginger and garlic paste: 10 gms
Garam masala powder: 4 gms
Salt: To taste
Black pepper powder: 2 gms
Chopped coriander: 10 gms
Refined flour: 30 gms
Egg (optional): 1
Method:
- Marinate paneer with the above mentioned ingredients
- Mix egg (or water ) and refined flour to make a batter
- Dip the paneer in the batter and coat it with the corn flakes
- Deep fry in medium heat oil till it turns crispy
- Serve hot with tomato ketchup.
Ingredients:
Corn flakes (crushed): 50 gms
Thin sliced paneer: 100 gms
For marination:
Degi mirch powder: 5 gms
Ginger and garlic paste: 10 gms
Garam masala powder: 4 gms
Salt: To taste
Black pepp..
- Pat dry the corn and coat with corn flour and refined flour
- Deep fry till it turns crispy and keep aside
- Deep fry soaked lentils and keep aside
- Take a bowl and mix the fried corn, lentils, peanuts with a masala of the remaining ingredients
- Check for seasoning and serve crispy.
- Clean and devein the prawns
- Marinate the prawns with salt, lemon juice and peri-peri chilly powder
- Add salt
- Add lemon juice
- Mix egg and flour to make a batter
- Now dip the marinated prawns in the batter and coat with panko
- Deep fry in medium heated oil till it turns golden brown
- Garnish with chopped coriander and serve with lemon wedge.
- Sprinkle grated cheese and chopped green chillies on half of the flat bread ( you could even use chapattis from the previous meal)
- Now fold the other half over to form a half moon shape
- Heat some oil in a non-stick pan, and grill both sides of stuffed bread till crisp
- Cut in to four equal parts and serve hot.
*Note: You can also add more ingredients like peppers, mushrooms, or chicken strips in the filling.
For Marinating:
Deghi mirch powder: 10 gms
Ginger-garlic paste: 10 gms
Salt: To taste
Turmeric powder: 2 gms
Curry leaves: 10
Garam masala powder: 4 gms
Dhania powder: 4 gms
Coating:
Rice flour: 40gms
Besan flour: 40gms
Oil: For frying
Method:
- Blanch baby corn in turmeric and salt water. Let it cool
- Mix all the marinating spices together, and coat the corn
- After marinating, dust it with rice and besan flour. Ensure that the baby corn doesn't stick together
- Deep fry in medium hot oil till crisp
- Serve hot.
