New Delhi: Monsoon brings a lot many reasons to stay refreshing and happy. And all that we love to do is to eat and savior our taste buds with various season's special delicacies. And here too, we provide you with two brilliant monsoon food recipes.
Easy to cook and delicious to taste, both these food items serve as a perfect monsoon delight for your eating table.
Herb crumb bekti ,tomato emulsion sauce (by Chef Abhishek Basu, Executive Chef, The Park New Delhi)
"One of the best ways to experience the exquisite flavours of monsoon is by trying out the Herb Crumbed Bhekti Tomato emulsion. A speciality from the southern part of Italy, Calabria, a recipe which can never go wrong! To start with, any fresh catch of the day will do if you don't find Bhekti in the market. Very light marination with dill and mustard splashed with olive oil. Perfect for the weather! You can always be accompanied with White Wine to relish the tempting flavours of this amazing recipe.”
Ingredients: serve 1
Bekti chunks – 240 grams
Fresh bread crumbs- 80 grams
Parmesan – 50 grams
Parsley/thyme /dill – 10 grams
Dijon mustard- 16 grams
Olive oil – 50 mils
Butter – 25 grams
Asparagus – 50 grams.
Carrots - 50 grams.
Zucchini – 50 grams.
Potatoes - 50 grams
Cherry tomatoes- 25 grams
Balsamic vinegar – 5 grams
Tomatoes – 250 grams
Tomato juice- 25 grams
Salt – 10 grams
Black pepper – 8 grams
Procedure
1.Season the fish slices with salt and pepper keep a side.
2. Wash, clean and cut the vegetables and potatoes in to triangles or desired shape of your choice, wash and chop thyme/parsley/dill and keep aside.
3. Make the fresh bread crumbs topping, for the fresh crumb mixture – fresh crumbs, parseley, solid butter, parmesan cheese.
4. Heat the tava, sear the fish with olive oil till it gets a light brown color on both sides of the fish.
5. Mean while for the sauce in a pan heat olive oil sauté onion garlic and add in washed and diced tomato chunks sauté till the tomatoes are cooked well add in tomato juice and whole thyme cook for about five minutes on the burner.
6. Then take the tomato mixture and pass it through a blender, blend well and strain reserve the juice obtained discard the pulp, keep aside.
7. Once the fish is seared, then apply mustard on the upper surface of the fish and put the crumb mixture and bake for 3 minutes at 220 degrees in the oven.
8. Meanwhile heat a pan and add olive oil to the pan and sauté the veggies and the potatoes and finish it with the chopped herb (thyme/parsley/dill), season well.
9. In a pan heat olive oil and mix it with the strained tomato juice and whisk well till it is almost blend, season.
10.For plating - Plate the veggies on the base and pile up the herb crumb fish.
11.Spoon the tomato emulsion on the plate.
12.Garnish (optional) - sautéed cherry tomatoes, tossed in balsamic vinegar and grilled lime wedge.
Broccoli, pine nut and feta cheese tikkis (by Chef Rajesh Radhakrishnan, The Park, Chennai)
Makes around 10- 12 tikkis
Paired with a strong masala chai, these healthy and tasty tikkis with a Greek twist is perfect for a wet monsoon evening!
Ingredients:
1 Broccoli
1 largepotato - boiled
2 bread slices
1 onion - finely chopped
2 Green chillies - finely chopped
1 tsp finely chopped ginger
¼ tsp cumin powder
50 gmspine nuts
100 gms feta cheese
Salt to taste
Chaat masala -to sprinkle
Oil- for shallow frying
Method:
1. Cut broccoli into florets and cook them in boiling water for couple of minutes. Refresh with ice cold water.
2. Drain and reserve.
3. Mash the boiled potato.
4. Remove the crust and run the bread in a mixie to make bread crumbs.
5. Chop the broccoli coarsely or pulse in a food processor or mixie.
6. Heat a tsp of oil and add finely chopped onions and fry until they turn translucent. Addchopped green chillies and ginger and sauté for a minute.
7. Add the chopped broccoli, mashed potato and pine nuts.
8. Season with salt and chaat masala as per taste.
9. Transfer the mixture to a bowl and allow it to cool.
10.Add the bread crumbs and mix well.
11.Shape into 10 -12 even sized spheres and stuff them with feta cheese. Shape into round and flattikkis.
12.Apply few tbsp of oil on a hot tawa or non stick pan. Shallow fry the tikkis till light golden in colour.Drain the tikkis on paper napkins.
13.Sprinkle chaat masala and serve hot with mint chutney.
Note:
1. You could replace pine nuts with peanuts, almonds or cashew nuts. If you cannot find feta cheese, replace with any cheese of your choice.
2. These tikkis could also be dipped in egg or corn flour batter and crumbed with bread crumbs or sesame seeds to give a crisper texture.
