Traditional dishes get a tasty twist

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.

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