Satiate your crispy cravings this monsoon with these dishes

Monsoons are a breath of fresh air, a much-needed respite from the scorching heat.

What adds to the beauty of monsoon is the chance to gorge on some mouth-watering fried food or a plate of steaming pakodas with a warm cup of tea.

Novotel Imagica Khopoli brings to you five appetizing delicacies to satisfy your monsoon cravings by their Executive Sous Chef, Lokesh Jarodia.

Vegetable Bruschetta

Vegetable Bruschetta

Ingredients

• Baguette - Grilled Slices: 30 gm
• Black Olive Tapenade: 20gm
• Artichoke hearts – grilled: 35gm
• Lettuce Arugula Trimmed: 5 gm
• Tomato confit: 50 gm
• Fresh basil leaves: 3 gm
• Mint leaf: 3 gm
• Zucchini: 20 gm
• Goat cheese: 30 gm
• Parmesan cheese shavings: 8 gm
• Cheese Mozzarella Buffalo: 20 gm 

Method

• Spread olive paste on all three pieces of breads evenly.                                            
• On the first slice arrange grilled artichoke hearts garnish with parmesan                  
• On the second slice arrange tomato confit & mozzarella with garlic, onion & basil.
• On the third slice arrange goat cheese, minted  grilled zucchini and garnish with mint leaf    
• Arrange all slices on platter, make a quenelle of olive paste and arrange on a corner of the plate.                                        

 

Vegetable Som Tam salad

Vegetable Som Tam salad

Ingredients

• Shredded raw papaya: 150gm
• Carrot julienne: 30gm
• French bean diamond: 30gm
• Cherry tomato: 30ml
• Garlic chopped: 5gm
• Crush mix chilli: 3gm
• Somtam dressing: 45ml
• Peanut roasted crushed: 10gm
• Peanut roasted: 5gm

Method

• Pound chillies and garlic together in a mortar. Add beans and pound.
• Add Som tam sauce & mix well.        Add crushed roasted peanut.                         
• Add cherry tomato, add raw papaya and carrot and mix well.         
• Put in a platter and garnish with roasted peanuts.                                         

 

Crispy Calamari Rings

Crispy Calamari Rings

Ingredients

• Squid rings: 110 gm
• Tempura batter: 60 gm
• Lemon half: 1 no.
• Parsley sprig: 1 no
• Sauce - Thai chilli: 20 ml
• Refined flour (Maida): 20 gm
• Garlic confit: 5 gm

Method:

• Dust the squid rings with refined flour.                                            
• Dip in the tempura batter & deep fry it till golden in colour.            
• Served with lemon half, garlic confit Thai chilli sauce and parsley sprig.                 

 

Vegetable Pakoda

Vegetable Pakoda

Ingredients

• Carrot julienne: 40 gm
• Potato sliced: 40 gm
• Onion sliced: 40 gm
• Capsicum julienne: 40 gm
• Besan: 120 gm
• Corn flour: 20 gm
• Mint chutney: 40 gm
• Banana leaf: 1 pc
• Sun flower oil: 40 ml
• Chat masala: 1 gm

Method

• Mix all the vegetables with the Besan batter.                                    
• Put into deep fried net all together and fried till golden brown. Remove and cut into small pieces. tossed with chat masala                                    
• Served with mint chutney.     

 

Vietnamese Vegetable Spring Roll

Vietnamese Vegetable Spring Roll

Ingredients

• Rice paper sheet: 2 no’s
• Tofu batons: 20 gm
• Pickled vegetables: 20 gm
• Peanut crushed: 10 gm
• Glass noodle soaked: 30 gm
• Ice berg lettuce julienne: 5 gm
• Thai red chilli sliced: 1 gm
• Banana leaf: 1 no’s
• Spring onion sprig: 1 gm
• Red pepper julienne: 10 gm
• Fresh mint leafs: 1 gm
• Fresh coriander leafs: 1 gm
• Kikkoman soya: 60 ml
• White sesame seeds: 2 gm

Method

• Soak rice paper sheets in water for 35 seconds.                                            
• Place on chopping board and remove excess water.                                      
• Place iceberg Julienne, dressed glass noodle, deep fried tofu, pickled vegetables, red pepper julienne, coriander leaves, mint leaf and crushed peanuts.                      
• Place one slice of chilli and roll as for spring roll. Cut into 2 triangle pieces each roll.
• Place banana leaf on platter. Arrange the roll.