The Leela Ambience Convention Hotel, Delhi, has put together some exotic recipes.
Green moong lentil stew and bottle gourd curry with finger millet bread and spinach gallet.
Ingredients
For lentil
- Green moong lentil-50 gms
- Asafoetida- 1 gm
- Salt-2 gms
- Cumin seeds-1 gms
- Coriander powder-2 gms
- Oil- 5 ml
- Coriander leaves-2 gms
- Tomato julienne-2 gms
For bottle gourd
- Bottle gourd diced-100 gms
- Salt- 2 gms
- Turmeric powder-1 gms
- Coriander powder-1 gms
- Cumin seeds-1 gms
For spinach gallet
- Grated potato-50 gms
- Ginger-2 gms
- Garlic-2 gms
- Spinach paste-50 gms
- Salt-2 gms
- Coriander powder- 1 gm
- Cumin powder-1 gm
- Turmeric powder-1 gm
- Oil-5 ml
For finger millet bread
- Finger millet flour-100 gms
- Salt- 2 gms
- Clarified butter-5 ml
Method
For lentil
- Boil the lentil with a little salt and turmeric
- Temper it with cumin seeds and asafoetida, add seasoning and finish with julienne of tomatoes and chopped coriander
- For bottle gourd curry
- Cook bottle gourd with salt and turmeric powder
- Now temper it with cumin seeds, add seasoning and finish it with chopped coriander
For spinach gallet
- Take a wok and add ginger garlic paste, spinach paste and let it cook
- Add all the other ingredients except potatoes
- Lastly add the potatoes and let the mixture cool down to make gallets
- Now pan sear the gallets and serve along with other dishes
- For finger millet bread
- Take flour and add salt to it. Knead the dough and keep it for resting
- Now make a thin bread of it and cook it on a gridle and apply clarified butter to retain its moisture.
- Keep covered.
- Now arrange all the dishes in a platter and serve hot
Garlic tossed spinach filled cottage cheese cannelloni
Ingredients
Cannelloni
- Cottage cheese-100 gms
- Spinach(blanched)-100 gms
- Garlic-10 gms
- Onion-10 gms
- Nutmeg powder-1 gm
- Salt- 5 gms
- Pepper- 2 gms
- Olive oil- 5 ml
Lentil sauce
- Yellow lentil-50 gms
- Onion- 5 gms
- Garlic- 5 gms
- Salt- 2 gms
- Olive oil- 2 ml
Method
- Cook the lentil and make a fine puree. Sauté onion and garlic in a pan. Add blanched and chopped spinach. Season and keep it separate.
- Sauté onion and garlic in another pan, and add lentil puree—adjust seasoning and keep aside
- Cut thin slices of cottage cheese and sear it on a hot plate, add spinach mixture and roll it like cannelloni
- Arrange it on a plate and pour lentil sauce on top and serve piping hot
Vegetable dumpling with a lemon honey dip
Ingredients
- Carrot -10 gms
- Beans -10 gms
- Broccoli -20 gms
- Cabbage-10 gms
- Spinach -50 gms
- Tofu -20 gms
- Salt- 5 gms
- Sesame oil- 5 ml
- Garlic -2 gms
- Light soy sauce- 2 ml
- Ginger-5 gms
- Lemon -2 ml
- Honey-10 gms
- Spring onion-5 gms
- Whole wheat flour-100 gms
Method
- Make dim sum dough by kneading whole wheat flour with water, add a little salt to it and keep it covered.
- Make a mixture of vegetables with ginger, garlic and light soy sauce
- Make another mixture, add spinach, pok choy and tofu. Let the mixture cool down
- Now sheet the dough and make dim sum with both mixtures and keep it covered. Apply little oil to the tray so that the dim sum doesn't stick
- Steam the dim sum and serve hot with lemon honey dip
Stir fried vegetables in white garlic sauce with burnt garlic brown rice
Ingredients
- Broccoli- 10 gms
- Pokchoy -10 gms
- Baby corn-10 gms
- Carrot- 10 gms
- Spinach-20 gms
- Garlic-10 gms
- Corn starch-2 gms
- Brown rice-100 gms
- Spring onion-5 gms
Method
- Blanch all the vegetables and keep aside. Cook brown rice.
- Take a wok and sauté garlic and add vegetable stock and corn starch.
- Add all the vegetables and adjust seasoning
- In another wok, add oil and brown rice and spring onion. Finish with burnt garlic.
- Serve piping hot with vegetables.
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