Bhutta and piping hot pakora’s are not the only option this rainy season add a little more fun with these appetising small bites.
Tomato Shorba Soup Ingredients:
Onion, 500 gm Carrots, 300 gm Celery, 200 gm Leeks, 200 gm Garlic, 200 gm Coriander stems, 100 gm Cloves, 10 gm Cinnamon sticks, 15 gm Bay leaf, 5 gm Nutmeg, 5 gm Black pepper, 20 gm Cumin, 20 gm Curry leaves, 5 gm Tomatoes chopped, 1kg Tomatoes peeled, 500 gm Tomato juice, 2 litres Stock, 1 litre Salt, 50 gm Sugar, 100 gm Aromatic mix, 40 gm
Method: In a pot on medium heat, add oil followed by the whole spices and curry leaves. Add onion, carrots, celery, leeks, garlic and coriander stem and cook for 10 minutes. Add chopped tomatoes and cook for another 10 minutes till the tomatoes soften. Now add peeled tomatoes followed by tomato juice. Add stock water, seasoning and cook for 30 minutes on low heat. Strain the mixture using a three-layered muslin cloth and reheat. Serve hot and garnish with blanched cherry tomatoes, green peas and tempering of mustard oil, cumin and curry leaves.
Veg Momos Ingredients: For Chutney: Onion, 200 gm Garlic, 100 gm Ginger, 100 gm Celery, 100 gm Tomato, 500 gm Red chilli paste, 500 gm Thai bird chillies, 50 gm Chilli sauce, 50 gm Aromatic mix, 60 gm Salt, 20 gm White pepper powder, 70 gm White vinegar, 40 ml Coriander stem, 60 gm
Method: Heat all ingredients in a pot and grinder them Pass through a strainer.
Ingredients for dough: Maida, 300 gm Salt, 30 gm Cold Water, 100ml Aromatic mix, 20 gm
Ingredients: For stuffing: Onion chopped, 150 gm Blanched chopped carrots, 120 gm Blanched chopped beans, 150 gm Blanched chopped broccoli, 150 gm Chopped cabbage, 250 gm Chopped celery, 50 gm Chopped garlic, 50 gm Chopped ginger, 40 gm Chopped chilli, 40 gm Salt, 30 gm Black pepper, 20 gm Dark soya sauce, 40 ml
Method: Finely chop or grate all vegetables In a pan, sauté garlic, ginger and green chilli Add all the vegetables cook till soft Pour in the soya sauce, and season the stuffing To stuff the Momos: Roll small disk and place it in your palm. Now put the stuffing in the centre and slowly pinch the side of the dough in a circular motion. Now in a steamer, add hot water and place on high heat. Oil the layer of steamer and place the momos. Steam for 12 - 15 minutes and serve.
Fish Tacos Ingredients: Basa, 150 gm Coriander paste, 30 gm Kidney Beans, 30 gm American Corn, 30 gm Onion (white) chopped, 20 gm Jalepeno chopped, 10 gm Salt, 5 gm Pepper, 5 gm Oregano, 5 gm Sour cream, 30 gm Cilantro, 10 gm Sliced jackfruit, 60 gm Tacos, 4 Fresh coriander, 0.5 gm Oil, 10 gm
Method: In mixer grinder, add fresh coriander, salt, pepper, oregano and oil. Make as marinade. Marinade, the fish and pack it in a aluminium foil and bake for 10 minutes. In a bowl, add beans, American corn, onion, jalapeno, coriander paste, salt and pepper. Heat the taco shell, place sliced cheese, followed by salsa sauce and the fish. Put a dollop of sour cream. Garnish with cilantro drizzle, sliced lime and coriander sprigs and serve.
Recipe Courtesy: Light House Cafe, Mumbai
