Muhammara
Ingredients
15 gm sun dried tomatoes
30 gm walnuts
15 gm Turkish chilli paste
10 gm pomegranate sauce
5 gm salt
10 gm pepper powder
10 gm olive oil
10 gm paprika powder
Method
Blend walnuts and sundried tomatoes together.
Add in the Turkish chilli paste, pomegranate sauce, paprika powder, pepper powder, salt and olive oil gradually.
If the paste is too thick, add ice water and blend.
Garnish and serve with pita bread.
— Recipe courtesy The Persian Terrace, Sheraton Grand Bangalore Hotel at Brigade Gateway.
Poke
Ingredients
50 gm salmon
50 gm seabass
10 gm quinoa
10 gm spring onions
5 gm sesame seeds
5 gm bird’s eye chilli
5 gm charred jalapeno
10 ml olive oil
3 gm ginger
3 ml light soy
3 gm dehydrated lemon
2 gm freeze-dried dashi
5 gm fennel micro-greens
50 ml tomato distillate
4 gm Spanish onion
10 ml lemon juice
Method
Blitz tomato distillate with xanthan, heat and chill.
Mix ingredients except fennel and micro greens.
Pour distillate around the poke mixture.
Add micro greens and toasted sesame seeds.
Dress with some olive oil
— Recipe courtesy Le Jardin, The Oberoi, Bangalore
Khanom Tom Khao
Ingredients
2 cups glutinous rice flour
1 to 2 cups water
2 cups palm sugar
2 cups grated coconut
Juice of 4 pandan leaves
Method
First, make a dough with the glutinous rice flour and water. Keep mixing and add pandan leaf juice until homogeneous.
Leave dough for 10 minutes.
To make the stuffing, melt palm sugar and add a cup of grated coconut.
Lower heat and stir mixture till it turns sticky. Let it cool.
Make a small hazelnut-sized ball of the coconut stuffing and cover with rice flour dough.
Boil water in a pot and cook prepared dumplings until they float to the top.
Take them out of the boiling water and rest on a sieve.
Gently roll balls in a cup of grated coconut till evenly coated.
Serve warm or cold.
— Recipe courtesy Oko, Lalit Ashok Bangalore.
