Spa Cuisine Of India
Pahadi Kebab With Laccha Paratha:
Serves 4; 360 Calories per serving; Protein 32g; Carbohydrates 46g; Fat 6g
Ingredients:
Laccha Paratha: 2 cups wheat flour; 1 tbsp sunflower oil; 1 tsp salt; 1/3 cup water;
Pahadi Kebab: 4 pcs chicken breast, deboned and skinned; 1 tbsp sunflower oil; 3/4oz / 20g garlic; 3/4oz / 20g ginger chopped; 2 tbsp coriander leaves chopped; 2 tbsp mint leaves chopped; 2 tbsp yogurt; 2 tbsp white pepper powder; salt to taste;
Garnish: 1 oz / 25g curry leaves, deep-fried; 1 pc papad julienned and roasted; 3/8oz / 10g mung beans sprouts; red chilli flakes;
Preparation:
Laccha Paratha: Combine all the ingredients and knead the mixture until it becomes dough. Let the dough rest for 20 min then divide it into 4 portions. Dust each portion with flour, apply 1/2 tsp of sunflower oil and then roll it out. Fold each portion of dough to form triangles then roll again. Fry the triangles of dough on a tawa (flat frying pan) until they turn golden brown on both sides. Remove and lay on kitchen tissue to remove excess oil.
Pahadi Kebab: Cut the chicken breast into 1.25 cm / 1/2 inch cubes. Set aside. Heat the oil in a saucepan and saute the garlic and ginger. Add the chicken, saute for a while, then add the coriander leaves, mint leaves, yogurt pepper and salt. Serve hot with the paratha and garnish with deep fried curry leaves, papad strips, mung bean sprouts and red chilli flakes.
Jhangora Pudding:
Serves 4; 142 Calories per serving; Protein 5g; Carbohydrates 28g; Fat 2g
Ingredients:
Fruit Salsa: 3 pcs cape gooseberries, diced; 3/4oz / 20g papaya diced; 3/4oz / 20g pineapple diced; 1 tsp mint leaf julienned; a pinch orange rind chopped 3/4oz / 20g banana diced; 3/4oz / 20g pomegranate; 1 1/2oz / 40g apple;
Jhangora Pudding: 3/4 cup jhangora soaked; 1 cup non-fat milk; 1/3 cup palm sugar; 1 pc green cardamom crushed; a pinch saffron dissolved in water; 1/2 tbsp dry roasted cashew nuts;
Garnish: 1/4 cup sugar; 1 tsp water.
Preparation:
Fruit Salsa: Combine all the ingredients, mix well and set aside.
Jhangora Pudding: Wash the jhangora thoroughly, then soak it in water for 30 min, Drain well. Roast the jhangora for 5 min over a low flame. Add milk and let the mixture simmer. When the jhangora is almost done, add the palm sugar, cardamom, saffron and cashew nuts. Leave the pudding to simmer until the jhangora is fully cooked. Divide the jhangora into 4 portions and serve chilled. Garnish with tropical fruit salsa on the side.
Garnish: Dissolve the sugar in water and heat it over a low flame until the mixture turns light brown. Using a spoon, pour the caramel until the mixture turns light brown. Using a spoon, pour the caramel on a greased surface to create an abstract pattern. Leave it to cool, then use as garnish.
Chaanch:
Serves 4; 54 Calories per serving; Protein 4g; Carbohydrates 9g; Fat 1g
Ingredients:
1/2 cup yogurt; 1 2/3 cups water; 1/2 tsp green chilli seeded and chopped; 1 1/2 tsp coriander leaves chopped; 1 tsp mint leaves chopped; 1 tsp ginger chopped; 1/2 tsp rock salt; salt to taste; 1 tsp cumin toasted and ground;
Preparation: Blend all the ingredients together and serve chilled garnished with cumin powder.
