Recipes

COCONUT MACAROONS

What you need

• Sweetened flaked coconut: 1
• Sweetened condensed milk: 7/8 cup
• Vanilla extract:1 tsp
• Egg whites: 2
• Salt: 1/4 tsp
• Semi-sweet chocolate (chopped): 4 ounces  (optional)

Method

• Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
• In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set it aside.
• In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
• Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about one inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden.
• Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
• Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets.
• Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week. 

Courtesy: Executive chef Ravish Mishra at The Westin Goa.

COUSCOUS SALAD

What you need

• Couscous: 1 cup
• Corn kernel: 15 gm
• Red bell pepper (diced): 15 gm
• Beans (diced): 10 gm
• Garlic powder: 1 tsp
• Black pepper (crushed): 1 tsp
• Dry oregano herb: 1 tsp
• Basil leaves (torn): 10
• Olive oil: 10 ml
• Lemon (juice): 1
• Water: 1 cup
• Salt to taste

Method

• Take a microwave oven bowl. Add one cup of couscous into the bowl. Pour a cup of water and stir.
• Add one teaspoon garlic powder and all the chopped vegetables along with the corn kernels.
• Add the spices such as oregano, black pepper and salt.
• Cover the bowl with cling film.
• Microwave for five minutes at maximum temperature.
• Add olive oil, lemon juice and the torn basil leaves before mixing it well.
• Garnish with full basil leaves. Enjoy the dish, hot or cold. 
• Courtesy: Whirlpool India.

Tomato and basil soup

What you need

• Tomato wedges: 4
• Garlic (chopped): 25 gm
• Tomato puree: 25 gm
• Basil (torn): 10 gm
• Water: 150 ml
• Black pepper: ½ tbsp
• Sugar: 1 tbsp
• Butter: 1 tbsp
• Bay leaf: 1
• Salt to taste

Method

• Take a microwave oven bowl.
• Add one tablespoon of butter, chopped garlic and one bay leaf.
• Microwave for one minute at maximum temperature.
• Take out the bowl and add four tomato wedges, tomato puree and 150 ml water.
• Stir and add basil leaves, black pepper, sugar along with salt to taste.
• Microwave for five minutes at maximum temperature. Take out the bowl and blend the soup before straining it.
• Pour into a soup bowl and garnish with basil leaves.

Courtesy: Whirlpool India.

RAGI PANCAKES

What you need

• Ragi flour: 125 gm
• Blended oats: 90 gm
• Egg: 1 (medium)
• Baking powder: ½ tsp
• Honey: 1 tsp
• Ripe banana: 1
• Mango (diced): 1
• Skimmed milk: 1
• Yoghurt (for garnish): 1 tbsp
• Oil: 1 tsp

Method

• In a bowl, mash the ripe banana completely till soft. Add ragi flour, oat flour, egg, honey and baking powder.
• Add milk as per required consistency of the batter (it should coat the back of a spoon).
• Now lightly fold in the diced mango (half quantity and reserve half).
• Pour oil in a non-stick pan on medium heat.
• Pour a ladle of the batter and cook on one side till bubbles start appearing and sides are cooked.
• Flip the pancake and cook the other side in the same way.
• The pancake should have a nice golden-brown colour on both sides.
• Garnish with a dollop of yoghurt, mango and a sprig of mint.

Courtesy: Chef Shantanu Gupte.