In a mood to don an apron and try out some desi snacks? Here are some options for you, sent to us by Diwas Wadhera, Executive Chef, Mosaic Hotels, Noida.
Watermelon soup
Ingredients (serves 1)
Watermelon – 500 gm
Almond powder — 20 gm
Salt to taste
Lemon juice — 1 no
Olives — 30 gm
Watermelon / cucumber chunks — 20 gm
Mint —1 sprig
Method
To prepare watermelon soup, the fruit needs to be cleaned and pureed.
Add salt and lemon juice to the watermelon. Blend well the watermelon juice with almond powder in a blender.
To serve, the soup can be poured in a martini transparent glass. Garnish with olive slices, chunks of watermelon and cucumber and also mint leaf.
Talli tandoori boti
Ingredients
300 gms mutton chunk
50 ml olive oil
100 gms hung curd
3 gms elaichi powder
3 gms salt
10 gms garlic
50 gms tomato
3 gms garam masala
2 gms green chilli
2 gms star anise
10 gms ginger, chopped
10 gms fresh coriander, chopped
15 ml cream
20 ml Old Monk rum
15 gms butter
Method
Marinate the mutton chunks with olive oil, red chilli powder, salt and ginger-garlic paste.
Prepare the second marination with hung curd, garam masala, coriander, cream, butter, star anise and Old Monk rum.
Put it in skewers and cook in tandoor for about 20-25 minutes.
Cook it properly by basting it with olive oil. Serve hot with mint chutney.
Tulsi wala fish tikka
Ingredients
350 gms fish, sole fillets
3 gms ajwain
20 gms besan
2 ml kewra
10 gm salt
100 gm garlic, chopped
2 gm garam masala
2 gm green chilli
20 gm tulsi
15 gm ginger, chopped
20 gm fresh coriander
15 ml cream
5 ml olive oil
1 tsp lemon juice
Method
Clean and wash the fish fillets and marinate them with ginger-garlic paste, salt and lemon juice.
Prepare the second marination with hung curd, tulsi and cream. Keep it for two hours, Put the fillets in skewers and cook in tandoor for 15 minutes. Baste the pieces properly with olive oil. Serve hot with mint chutney.
About the chef
Chef Diwas Wadhera, Executive Chef, Mosaic Hotels, Noida, has 12 years of experience and association with luxury and upscale hotel chains including The Oberoi, Hyatt, The Claridges and Radisson in Delhi, Chandigarh and Shimla. A specialist in Indian and Continental cuisine, Delhi-bred Diwas started learning cooking at the age of 14 as a hobby. Regional specialties have been his passion and driving force which has now become his forte. In constant pursuit of perfection, he continues to drive changes in professional food with the latest and updated trends in gastronomy techniques and fusion cooking styles. With the rising focus on hygiene and quality, Chef Diwas believes that these, in today’s context, are as important as the taste and presentation.
