Served with a twist

Try these unusual recipes

Published - April 15, 2015 07:46 pm IST



White and dark chocolate buttons and olive panini


Rustic Italian bread: 2 slices, 2 inches in diameter

Extra virgin olive oil: One and one third tbsp.

Sea salt: a pinch

White chocolate: quarter oz

Buffalo mozzarella: 1 slice

Black and green olives: 2 each, pitted and sliced

Fresh basil leaf


Brush each slice of bread with olive oil front and back.

Top with a pinch of sea salt, a slice of buffalo mozzarella cheese, olives, basil, and place a few pieces of white and dark chocolate buttons on top.

Sandwich together and place in a preheated Panini press.

Press until golden and melted, two to three minutes.

Serve hot.

Fried mango pickle in beer batter with Siracha dipping sauce


Mango pickle wedges: 12 slices

All-purpose flour: 1 cup

All-purpose flour for dredging: quarter cup

Baking soda: 1 teaspoon

Egg: 1

Your favourite beer: 1 cup

Salt and pepper: as per your taste

Paprika: 1 teaspoon

Canola or vegetable oil for frying


Crack your egg in a medium mixing bowl and beat it till foamy.

Add your flour, baking soda and seasonings to the egg and mix.

Slowly pour your beer in bit by bit, lightly mixing each time till the beer is gone. Don’t over mix but make sure the mixture is smooth.

Take the reserved flour and place it on a tray. Now dredge the pickles through it…covering both sides. This way the batter will adhere nicely.

Heat oil in frying pan with about two inches of oil and bring to approximately 325 degrees or when you drop a drip of the batter it sizzles.

Take pickles and mix them in the batter and then carefully drop them into the hot oil, they will take approximately two minutes on each side for that golden brown colour.

Transfer your pickles to a dish covered with paper towels and allow them to drain a bit then move them to the serving.

Sriracha dipping sauce


Greek plain yogurt: half cup

Vegetable mayonnaise: quarter cup

Sour cream: quarter cup

Sriracha: 2 tablespoons

Scallions: 4, sliced real thin (for garnish)


Mix everything together till smooth and garnish with green scallions.

The author is a chef at Mövenpick Hotel & Spa

0 / 0
Sign in to unlock member-only benefits!
  • Access 10 free stories every month
  • Save stories to read later
  • Access to comment on every story
  • Sign-up/manage your newsletter subscriptions with a single click
  • Get notified by email for early access to discounts & offers on our products
Sign in


Comments have to be in English, and in full sentences. They cannot be abusive or personal. Please abide by our community guidelines for posting your comments.

We have migrated to a new commenting platform. If you are already a registered user of The Hindu and logged in, you may continue to engage with our articles. If you do not have an account please register and login to post comments. Users can access their older comments by logging into their accounts on Vuukle.