Recipes

South Korean super tangy noodle salad — Bibim Guksu

What you need

• Dried buckwheat noodles (or soba noodles): 180 gm

For salad:

• Lettuce leaf, thinly sliced: 2
• Red cabbage, thinly sliced: 140 gm
• Cucumber, julienned: 60 gm
• Carrot, julienned: 40g
• Red radish, julienned (optional): 60 gm
• Snow pea sprouts (optional)
• Kimchi, (thumbnail-sized): 2 tbsp

For Bibim sauce:

• Gochujang (Korean chili paste): 2 tbsp
• Rice vinegar: 2 tbsp
• Soy sauce: 1 tbsp (15 ml)
• Honey: 1 tbsp
• Brown sugar: 1 tbsp
• Sesame oil: 1 tbsp
• Roasted sesame seeds: 1 tbsp

Method

• Boil the noodles in rolling boiling water and drain them.
• Run some cold water over the noodles to cool them down. Drain.
• Place the noodles in a large serving bowl and mix all the salad ingredients with Korean sauce.
• l After all the ingredients are put in the bowl, serve.
• While eating, mix all ingredients well with chopsticks and indulge.

Chickpea & Walnut Salad Sandwich

What you need

• Mayonnaise: 1/3 cup
• Lemon juice: 1/4 cup
• Pure maple syrup: 2 tsp
• l Boiled chickpea: 420 gm
• Celery, diced: 2/3 cup
• California Walnuts, toasted: 1/2 cup
• Dried cranberry: 1/2 cup
• Italian parsley, chopped: 1/2 cup
• Red onion, minced: 1/4 cup
• Salt and freshly ground pepper to taste
• Bread: 16 slices
• Lettuce leaf, large-sized: 8
• Firm but ripe avocado, peeled, pitted and sliced: 2

Method

• Whisk together mayonnaise, lemon juice and syrup in a medium bowl.

Place chickpeas in a food processor and pulse to chop.

Add to bowl with dressing and stir in celery, walnuts, cranberries, parsley and onion and season with salt and pepper.

Serve between bread slices with lettuce and avocado or you can also serve as a filling for a lettuce wrap.

Courtesy: Chef Sabyasachi Gorai.

Beetroot & Coconut Soup

What you need

• Beetroot, peeled and roughly chopped: 2
• Onion, small and chopped: 1
• Ginger: 2 gm
• Green chilli: 1
• Salt and pepper to taste
• Coconut oil: 2 tbsp
• Coconut milk: 100 ml
• Coconut cream: 10 ml

Method

• Heat coconut oil in a pan. Add chopped onion, chilli, ginger, beetroot and sauté.
• Add water and bring it to a boil, let it simmer for an hour.
• Puree the content and put it back on the flame.
• Add coconut milk, check for seasoning.
• Serve piping hot and finish with coconut cream.

Courtesy: Chef Tarun Sibal, Café StayWoke, Gurugram.

Churros

What you need

For churro paste:

• Water: 320 gm
• Butter: 25 gm
• l Salt: 5 gm
• Caster sugar: 20 gm
• Flour: 260 gm
• Egg: 100 gm

For cinnamon sugar:

• Castor sugar: 300 gm
• Cinnamon: 5 gm

For chocolate sauce:

• Dark chocolate: 100 gm
• Cream: 100 gm

Method

• In a saucepan, bring the water, milk, salt, sugar and butter to a boil.
• Once the mix comes to a boil, add flour and mix well till it forms a thin skin at the bottom of the pan.
• Transfer the mixture to a mixing bowl.
• Gradually, add eggs, one at a time, till fully incorporated.
• Pipe sticks on a tray and freeze.
• On the other side, heat oil in a deep pan.
• Fry the churros sticks in hot oil and then roll in cinnamon sugar.
• Dip in chocolate sauce and enjoy!

Courtesy: Ila Sarwate, Academy of Pastry and Culinary Arts, Mumbai.