October 22, 2020
  • October 22, 2020

April Recipes

By on April 29, 2020 0 189 Views

SUSHI NACHOS

INGREDIENTS

  • 4 to 6 sheets of wonton wrappers cutinto triangles
  • Oil for frying
  • Black sesame seeds
  • A few slices of fresh salmon
  • A few slices of avocado finely diced
  • Spicy Aioli
  • 1 tbsp mayo
  • 2 tsp any hot sauce
  • 1 tsp lemon juice
  • Spicy Sauce
  • 1 tbsp soy sauce
  • 1 tsp chili garlic sauce
  • 1 tsp sesame oil
  • 1 sprig spring onion finely chopped
  • 1 tsp vinegar

Instructions

In a pan heat oil and when ready place the wonton sheets cut into triangles one by one and press down so it does not curl. When golden brown remove and drain on paper towel.

Meanwhile prepare the salmon and cut into slices with a very sharp knife. Dice avocado and keep aside. Prepare the wasabi mayo by whisking all the ingredients together. Also prepare the spicy sauce by whisking in a separate bowl all the ingredients together.

To plate, place the sheets on a platter, and begin to build with salmon and avocado tossed in some of the wasabi aioli. Drizzle the remaining wasabi aioli and spicy sauce and sprinkle some black sesame seeds on top and serve.

For variations of nachos: (Tofu and shitake mushrooms)
Slice frozen and thawed tofu and/or shitake mushroom in 1 tbsp soy sauce, 1 clove garlic minced, 1 sprig scallions chopped, 1 tsp hot sauce, 1 tsp sesame oil, 1 tsp vinegar. Marinate for a couple of hours, Then fry each slice of tofu in 2 tbsp oil and place on top of the nachos.

Slice coloured peppers into thick strips and baby corn. Prepare a bowl of batter using ½ cup flour, mixed with very cold water and season with salt and chili flakes. Do not over mix and allow there to be some lumps as this allows batter to be crunchy. Dip the peppers and corn and fry in hot oil till crispy.

Build the nachos using any of the above and add the wasabi aioli and/or spicy sauce. Sprinkle black sesame seeds.

By Meenu Chugani
Chef/Culinary instructor
Bio- Born in Pune, India Meenu now calls HK her home. She loves to create, teach and share every morsel and is constantly searching for food that tantalizes the palette and warms the heart. To attend any of her culinary courses or to make a reservation please contact Meenu through her website.
www.cook-likeachef.com

BLISSBALLS

INGRADIENTS

  • 1 cup ground almonds (Not almond flour)
  • 1/2 cup coarsely ground rolled oats
  • 1/ 2 cup Medjool dates (Pitted)
  • 1/4 cup desiccated coconut
  • 1/4 cup ground flax seeds
  • 1/8 cup chia seeds

Instructions

  • Mix all ingredients and roll into balls.
  • Roll and coat with either desiccated coconut, cocoa powder, sesame seeds, or chopped up nuts. Your choice.
  • Enjoy this guilt free treat.
By Japneet Chahal
Cake Artist/Entrepreneur
https://www.facebook.com/Partymatecakes/

RED MILLET / RAGI PARATHA

INGREDIENTS

  • Ragi flour – 2 cup
  • Onion – 1, medium, finely chopped
  • Carrot – 1, medium,grated
  • Coriander – 1 fistful, finely chopped
  • Ginger – 1/2 inch,finely chopped/ grated
  • Green chilli paste – 1 tsp
  • Cumin seeds – 1 tsp
  • Salt – 1 tsp
  • Water – 1/2 cup approx., hot/boiling

Instructions

  • Add all the ingredients (except water) to a large mixing bowl.
  • Mix them well.
  • Add boiling water, little by little.
  • Mix well and form a soft dough.
  • Add 1 tsp oil to a non-stick pan. Grease your finger tips.Take a fistful of dough, form a rough ball. Roll it in the oil on the pan and pat it down.
  • Spread it evenly on the pan with hands.Be careful not to touch the hot pan. Alternatively roll it on plastic sheet with some dry ragi flour.
  • Cook on high flame for a couple of minutes. You will notice that the colour of paratha turns darker.
  • Flip the paratha and cook for another minute.

The paratha is ready. Serve it hot with yoghurt.

By Leena Chandrashekhar
Leena has worked in the health care industry for more than 20 years, and is passionate about staying fit. She is an advocate for natural wholesome food, and is an avid hiker who loves nature. She also loves to paint.
https://www.facebook.com/Dipinfresh/
Photo by Juan Manuel Giraldo Grisales on Unsplash
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