Spa Cuisine Of India
Tandoori Lotus Stem:
Serves 4; 75 Calories per serving; Protein 3g; Carbohydrates 17g; Fat 0g
Ingredients:
Kuchumber Salad: 1 Lime; 3/4oz / 20g beet; 3/4oz / 20g onion; 3/4oz / 20g radish; 3/4oz / 20g carrot; 1 tsp chaat masala;
Tandoori Lotus Stem: 14oz / 400g lotus stem peeled; 1/2 tsp turmeric powder; water 4 cups; 1/4 cup soya yogurt; 1 1/2 tsp white pepper powder; 1 1/2 tsp garam masala; 1/2 tsp lime juice; a pinch saffron soaked in warm water; salt to taste;
Garnish: Mint Chutney (recipe given below); Paprika
Preparation:
Kuchumber Salad: Extract the lime juice. Slice the beet, onion, radish amd carrot very finely, then combine them with the lime juice and chaat masala. Toss well.
Tandoori Lotus Stem: Slice the lotus stem, then boil it in turmeric water (turmeric powder dissolved in water) until it is partly cooked. Combine all the other ingredients, then add the lotus stem and leave it to marinate for 1 hour. Skewer the lotus stem, then grill it in a tandoor (charcoal-fried clay oven). Serve hot with the kuchumber salad and garnish with mint chutney and paprika.
Mint Chutney:
Serves 4;
Ingredients:
1/4 tsp chilli powder; 1/4 tsp ginger; 1/4 tsp garlic; 1/4 tsp green chilli; 1/2 tsp sugar; 2 tbsp plain yogurt; 1 tsp lemon juice; 1/4 oz mint leaves;
Preparation: Blend all the ingredients for the mint chutney until it becomes a smooth paste.
Brown Rice And Subzi Shorba:
Serves 4; 111 Calories per serving; Protein 3g; Carbohydrates 21g; Fat 2g
Ingredients:
Clear Vegetable Stock: 7oz / 200g Onions; 1/4 cup / 50g leeks sliced; 1/4 cup celery stalks; 5oz / 150g carrot; 1/2 tbsp ginger crushed; 1 tbsp coriander stem and roots; 5 pcs peppercorns; 1 pc bay leaf; 5 1/2 cups water;
Brown Rice And Subzi Shorba: 1/3 cup brown rice; 2 cups water; 1oz / 30g onion; 1/8oz / 5g garlic; 3/4oz / 20g carrot; 3/4oz / 20g French beans; 1 tbsp sunflower oil; 3/4oz / 20g cauliflower; 1 1/2 tsp green peas shelled; 1 tsp salt; 1 1/2 tsp white pepper powder.
Garnish: 2 tsp coriander leaves chopped.
Preparation:
Clear Vegetable Stock: Combine all the ingredients in a pot and bring it to the boil. Then reduce the heat and allow to simmer for 40 minutes. Strain the stock, discard any residue and allow to cool.
Brown Rice And Subzi Shorba: Cook the brown rice with the water and then puree it. Set aside. Chop the onion, garlic, carrot and French beans. Set aside. Heat the sunflower oil in a saucepan then saute the onion and garlic until they turn light brown. Add the chopped vegetables, cauliflower and green peas. Adjust the taste with salt and pepper and saute for another 1 minute over low fire. Next add the pureed brown rice and vegetable stock. Simmer until the vegetables are fully cooked. Transfer to a serving bowl, garnish with coriander leaves and serve hot.
