Serves:
Four
Time
required: 5 minutes
2
iceberg lettuce,
1
small Chinese cabbage
3-4
black olives
2-3
cherry tomatoes
3
tbsp olive oil
salt
and pepper to taste
Separate
the lettuce and cabbage leaves. In a salad bowl, combine all the salad
vegetables. Sprinkle salt and pepper. Mix well. Pour olive oil over
it.
Note:
You could also use other vegetables and an olive oil dressing of your choice for
the salad.
(Exotic
spicy dal)
Serves:
Two
Time
required: 20 minutes plus soaking and simmering time
100
g urad dal, soaked for eight hours
30
g salt
50
g ginger-garlic paste
20
ml olive pomace oil
150
g tomato puree
50
g butter
50
g cream
15
g ajwain powder
40
g 'degi' mirch powder
10
g garam masala powder
10
g kasoori methi
WASH
and boil the dal with the salt and some of the ginger-garlic paste. When three
fourth done, simmer over the tandoor for about five to six hours. In a separate
kadai, heat the oil and add the rest of the ginger-garlic paste. Mix in the
tomato puree. Cook for a few minutes and mix in the boiled dal. Add the butter,
cream and ajwain, deghi mirch, garam masala and kasoori methi powders. Cook for
about 15 minutes. Serve.
(
Spice- coated fried colocasia)
Serves:
Two
Time
required: 50 minutes
300
g arbi (calocasia)
50
g besan
30
g corn flour
50
g breadcrumbs
salt
to taste
20
g red chilli powder
20
g ajwain
10
g cumin powder
30
g ginger-garlic paste
olive
pomace oil for frying
Boil
the arbi and peel it. Using your palms, flatten each of the arbis. Set aside.Dry
roast the besan till golden. Add to this, the corn flour, breadcrumbs, salt,
red chilli powder, ajwain, cumin powder and ginger-garlic paste. Coat the arbi
with the above mixture. Let it stand for 15 minutes. Heat the oil in a kadai
and deep fry the coated arbis. Serve with a sauce of your choice.
(
Paneer in a tomato puree gravy)
Serves:
Two
Time
required: 25 minutes
100
g tomatoes
15
ml olive pomace oil
30
g ginger-garlic paste
15
g whole garam masala
salt
to taste
20
g red chilli powder
5
g kasoori methi powder
70
g kaju-magaj paste (cashew and melon seed paste)
50
g butter
40
g cream
300
g paneer cubes
Boil
the tomatoes in some water. Cool and drain. Reserve the water. Blend the tomato
in a mixer to make puree and set aside. Heat the oil in a kadai, and add the
tomato puree, ginger-garlic paste, whole garam masala and tomato water. Let it
cook for a few minutes. Add the salt, and red chilli and kasoori methi powders,
kaju-magaj paste, butter and cream.Keep stirring over medium heat till it
thickens. Add the paneer cubes and cook for a few minutes. Remove and serve.
Note:
Kaju-magaj paste is available readymade. You can also make it at home by soaking
the cashew nuts and melon seeds, in equal proportions, in hot water and then
grinding them to a paste.
(Fried
dumplings in spicy-sour gravy)
Serves:
Two
Time
required: 1 hour
For
the gravy:
200
g onions, ground to a coarse paste
60
ml olive pomace oil
200
g tomatoes, pureed
50
ginger-garlic paste
25
g salt
20
g red chilli powder
20
g coriander powder
10
g garam masala powder
150
g yoghurt
For
the ghattey:
100
g besan
15
g fresh coriander leaves, finely chopped
10
g green chilli, finely chopped
10
g ajwain
30
g onions, chopped
10
ml olive pomace oil (for mixing)
salt
to taste
5
g cumin
10
g garam masala powder
olive
pomace oil for frying
To
prepare the gravy
Heat
some oil in a kadai and add the onion paste. Fry till brown. Add the tomato
puree, ginger-garlic paste, salt, the red chilli, coriander and garam masala
powders, yoghurt, and some water. Keep stirring and cook till it
boils.
To
prepare the ghattey:
Mix
the besan with the coriander leaves, green chillies, ajwain, onion, oil, salt,
cumin and garam masala powder, using a little water.Mix to form a tight
dough.Make small rounds from the dough and roll out each roundel into a thick
finger-like shape.This is the ghattey. Boil the ghatteys in water for 20
minutes. Remove, cool and cut each into pieces measuring approximately 2.5 cm.
Heat the oil in akadai and fry them. Remove and add to the gravy.Serve with roti
or rice.
(
Fried Spinach Patties)
Serves:
12 pieces
Time
required: 30 minutes
500
g spinach
100
g chana dal
olive
pomace oil for frying
20
g cumin
100
g paneer, mashed
salt
to taste
20
g garam masala powder
50
g roasted chana powder
20
g cashew nuts, chopped
20
g raisins, chopped
20
g chironji
Wash
the spinach and grind it in a mixer grinder. Set aside. Boil the chana dal and
mash it. Set aside. Heat some of the oil in a kadai, add the cumin and spinach
paste. Fry till it dries. Add the mashed chana dal and paneer and cook for a few
minutes. Remove from heat and allow to cool. Add the salt, garam masala and
roasted chana powders and mix thoroughly.Add the cashew nuts, raisins and
chironji. Make small balls out of the mixture and roll out into the shape of
tikkis/ patties.Heat the oil in a kadai and deep fry the tikkis. Serve
hot.
GOT
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