Recipes

Cranberry Orange Almond Quick Bread

What you need

• All-purpose flour: 3 cup
• Sugar: 3 tbsp
• Baking powder: 1 tbsp
• Salt: 1/2 tsp
• Californian dried sliced cranberries: 1 cup
• Roasted and salted almonds: 1/2 cup
• Egg at room temperature: 1
• Fat-free milk: 1 cup
• Canola oil: 1/3 cup
• Orange zest (grated): 3/4 tsp
• Almond extract: 3/4 tsp

Method

•  Preheat oven to 350°.
• In a large bowl, whisk together three cups of all-purpose flour, three tablespoons of sugar, one tablespoon of baking powder, half teaspoon of salt.
• Add in the californian dried sliced cranberries and roasted-salted almonds.
• In another bowl, whisk together egg, milk, oil, zest and extract.
• Combine the dry and wet mixtures and stir until it is moistened.
• Transfer to a 9x5-in loaf pan greased with butter.
• Bake until a toothpick inserted in centre comes out clean. This should take around 40 to 50 minutes.
• Do not over bake.

Courtesy: Happilo.

PHILADELPHIA ROLL

What you need

For sushi rice:

• Japanese sticky rice: ½ cup
• Vinegar: 1/5 cup
• Sugar: 1/5 cup
• Salt: 1 tsp

For sushi rolling:

• Smoked salmon: ½ cup
• Gari: ½ cup
• Wasabi: 1 tsp
• Sushi nori: 1
• Soy: 2 tsp
• Cream cheese: 1 tsp
• Spring onion (chopped): 1 tsp
• Sesame seeds (black): 1 tsp
• Sesame seeds (white): 1 tsp
• Cucumber: 1

Method

For cooking rice:

• Wash and rinse the sushi rice in running water to extract the excess starch from the rice grains, and then boil them.
• Make the sushi vinegar by mixing vinegar, sugar and salt.
• Once the rice is cooked, mix them and the sushi vinegar together and keep it covered with a moist cloth until used further.

For rolling the sushi:

• Place the nori sheet on the sushi mat and uniformly spread a handful of sushi rice on the sheet.
• Sprinkle a mix of white and black sesame seeds on the sushi rice.
• Flip the nori sheet in such a manner that the sushi rice is facing the sushi mat.
• Spread the cream cheese in a line on the nori sheet and place the neatly cut scallions, English cucumber and smoked salmon.
• Gently roll the sushi into a square shape, applying even pressure throughout the roll and cut into eight equal pieces with a sharp knife.
• Serve it with gari, wasabi and soy.

Courtesy: Masterchef Amit Patra at Edo restaurant, ITC Gardenia, Bengaluru.

Walnut, Aubergine & Mushroom Keema Curry

What you need

• California walnuts (chopped): 150 gm
• Oil: 1 tbsp
• Onion (chopped): 1
• Red chilli (finely diced): 3/4 tsp
• Curry powder: 1 tbsp
• Turmeric: 1 tsp
• Aubergine (cut into 1 cm dice): 1
• Mushrooms (sliced): 200 gm
• Tomatoes (chopped): 400 gm
• Baby spinach: 100 gm
• Basmati rice (cooked): 225 gm

Method

• Soak the walnuts in lukewarm water for 20 minutes, drain well.
• Meanwhile, heat the oil in a large frying pan. Fry the onion and chilli for four to five minutes. Add the spices and then the aubergine and mushrooms, cook for a further four to five minutes.
• Stir in the tomatoes, 100 ml water and the walnuts, bring to the boil, cover and simmer for 10 minutes. Stir in the spinach until just wilted and season.
• Serve with the cooked basmati rice.

Courtesy: California Walnuts.

Walnut Falafel with Mango Pickles

What you need

For falafel:

• Dried green split peas: 250 gm
• Onions: 2
• Garlic cloves: 2
• Green chilli pepper: 1
• Coriander: ½ bunch
• Salt
• Baking soda: 1 tsp
• California walnuts: 40 gm
• Chickpea flour or wheat flour: 50 gm
• Oil for frying

For pickle:

• Mango: 1
• Green chilli pepper: 1
• Oil: 2 tsp
• Turmeric: ½ tsp
• Brown sugar: 1 tbsp
• White wine vinegar: 1-2 tbsp
• California walnuts: 40 gm

Method

• Soak all peas overnight in cold water.
• For falafel, peel and chop the onions and garlic. Rinse chilli pepper and chop finely. Rinse the coriander, separate the leaves and chop finely.
• Drain the peas and blend with onions, chilli pepper, garlic and turmeric in a blender.
• Season the mix with salt and stir in baking soda. Chop walnuts and roast them briefly.
• Then mix walnuts and flour with the peas to form balls from the dough. \
• Heat the frying oil to 160°C and fry the balls for three to five minutes until golden brown. Let them dry on paper towels.
• For pickle, peel the mango, remove the pulp from the stone and cut into dices. Wash the chilli pepper and chop finely.
• Heat oil and sauté the chilli pepper briefly. Add turmeric and mango, then sprinkle with sugar and let it stew for about one to two minutes. Add vinegar and raise heat for a minute.
• Chop walnuts, toast them in a small pan and mix them with the pickles. Serve the falafel with the mango pickle.

Courtesy: Chef Sabyasachi Gorai.