Monsoon delights

Zucchini Fritters

Ingredients

• Green zucchini: 120 gms, sliced
• Tempura flour : 45 gms
• Crushed ice: 30 gms
• Hung curd : 10 gms
• Mayonnaise:10 gms
• Roasted garlic paste: 5 gms
• Oil for frying:200 ml
• Cheddar dust : 5 gms
• Red and yellow bell peppers, julienned: 8 gms
• Micro greens: 4 gms
• Black pepper: 2 gms
• Salt: 6 gms

Method:

1.Slice the Zucchini into 1 mm pieces. Then, freeze it with a marination of salt and pepper.

2. Coming to the batter, add crushed ice, tempura flour, salt, pepper and all other ingredients. Mix it well, then stir with whisk. Keep the batter on a side and let it rest for 5 mins.

3. For frying, heat 200 ml oil in a pan, take the marinated zucchini and dip it in to tempura batter coat well and place it in heated pan. You need to twist zucchini from both sides until it gets golden brown.

4. Place it in serving platter, dust some cheddar dust on top. .

5.Garnish with micro greens and julienned curled bell pepper.

— Chef Makarand Samant,  Maffy's

Red Snapper Rolls

Ingredients

• Red snapper :90 gms
• Chopped onion: 12 gms
• Basil (Julian)- 02 gms
• Smoked chilli sauce - 30gms
• Chopped coriander - 03 gms
• Ginger (Julian) - 08 gms
• Lemon juice - 05 gms
• Black sesame seeds - 02 gms
• White sesame seeds - 02 gms
• Black pepper - 02 gms
• Salt - as per taste
• Spring roll net sheets - 1 piece
• Nori sheets - 1 piece
• Smoked chilli sauce:
• Chilli paste - 300gms
• chard chilli - 300gms
• Chopped garlic - 40gms
• Chopped onion - 40gms
• Brown sugar - 50gms
• Salt - to taste
• White vinegar - 20ml
• Oil - 60 ml
• For flavoured fish sauce
• Chopped garlic - 10 gms
• Chopped Red chilli - 08 gms
• Lemon juice - 50 gms
• Fish sauce - 40 gms
• Brown sugar - 50 gms

Method

1. Start by making the smoked chilli sauce for the marinate. Add chilli paste, chard chilli, chopped garlic, chopped onion, brown sugar, salt, white vinegar and oil in a blender and make it into a fine sauce which can be used for the marinate..

2. Marinate the fresh red snapper with lemon juice, ginger, onions, black and white sesame seeds, a smoked chilli sauce, basil and coriander for 5-6 hours.

3. Wrap the red snapper in the nori sheet first and then in the spring roll net sheet.

4. Take a marble mortar and pestle or a bowl and mix the chopped garlic, chopped red chilli, lemon juice, fish sauce and brown sugar and create the dipping sauce.

5. Deep fry the rolls and garnish with tobiko and serve it with the flavoured fish sauce.

— By Nikhil Abhyankar, Miss T

Tostones

Ingredients:

• Raw plantains:5
• Oil:  500 ml
• Salt: to taste

Method:

1. Peel the plantains by sliding your knife along the ridges of the plantain. Cut the plantain into 1-inch roundels.

2. Heat 500 ml oil and gently place the roundels in the oil. Fry for about a minute. Remove the roundels from oil and drain.

3. With the back of a spoon or a metal plate, press each roundel down to a flattened fritter. It should easily give way since it has been softened from the frying. If it doesn’t, the plantain has not cooked enough.

4. Flatten each roundel in a similar manner. Fry these again in the hot oil for about 90 seconds. The outside will be crunchy while the inside will still be soft.
Toss with a bit of salt and serve with your favourite dip.

— Chef & Owner Ujwala Bhat, Latin Mess