• 2nd June 2016 - By Indian Accent Restaurant

    Indian Express

    We turn to some of the best chefs and restaurants in the country to provide us succour, as well as seasonal sustenance.

    Summer — when the hearth of a home becomes its furnace, and when you don’t really need to add salt to your food, if old Hindi films are anything to go by (think the sweat of one’s brow). As the very air around us becomes parched, standing in front of a stove is hardly the state ideal. We turn to some of the best chefs and restaurants in the country to provide us succour, as well as seasonal sustenance. In the first of a summer-long series, we provide you with something for these salad days.

    yogurt-bhel

    Yoghurt Bhel Ingredients (For the salad)

    Amarnath Seeds 1 tbsp

    Puffed Wild Rice 1 tbsp

    Black Quinoa 1 tbsp

    White Quinoa 2 tbsp

    Boiled Barley 2 tbsp

    Asparagus 4 stems

    Potato 1 small boiled & diced

    Tomato 1/2 chopped

    Onion 1/4 chopped

    Lettuce 2-3 leaves

    Wasabi Yogurt 9 tbsp/ 1/3cup

    Wasabi 1/2 tsp

    Tamarind (Imli Chutney) 2 tsp/according to taste

    Coriander/ Dhaniya Chutney 2 tsp/according to taste

    Green Chilli Chutney with 1 tsp

    Vinegar —

    Wasabi Peas 4

    Method– Mix all the ingredients and serve.

    Recipe courtesy: Chef Manish Mehrotra, Indian Accent.

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