AsiaSpa

asiaSpa India March-April 2016 119

VIKAS KHANNA
Vegetable Mustard Curry

INGREDIENTS

• 2 tsp cumin seeds


• 2 tbsp red chilli powder


• 1 tsp turmeric powder


• 250 ml unsweetened
  coconut cream


• 200 ml vegetable broth


• 4 tsp mustard paste


• 750 gms boiled
  mixed vegetables


• 2 chopped
  medium onions


• 1 tsp oil
  
  
  • 6 garlic cloves
  
  
  • salt to taste
  
  
  
  

METHOD

• Heat oil in a pan over a
  medium  ame


• Add the garlic and the
  cumin seeds and sauté
  for a minute


• Add onions, chilli
  and turmeric powder
  and cook until the
  onions soften
  
  
  • Stir in the coconut cream
    with the stock and bring
    the mixture to a boil,
    stirring continuously
  
  
  • Allow the curry to come
    to a boil and reduce the
     ame after a minute
  
  
  • Add the mustard paste
  
  
  • Simmer the curry for
    another two minutes,
    then add the vegetables
  
  
  • Serve hot with bread
    or rice
  
  
  
  

Loaded with vegetables and made with very little oil, this

dish is a meal in itself. Try it, and you’ll understand

KUNAL KAPUR

Pomelo Salad

INGREDIENTS

• 500 gms peeled pomelo


• 15 gms chaat masala


• 1 lemon


• 15 gms powdered sugar


• 10 gms roasted cumin


• a few mint leaves


• 5 gms sesame seeds


• 15 ml olive oil


• a pinch of black salt

METHOD

• Break the peeled pomelo
  in small pieces


• Add the powdered sugar,
  salt, lemon, chaat masala,
  roasted cumin and
  mint leaves


• Toss and garnish with
  toasted sesame seeds


• Serve immediately

Pomelo is a wonder fruit, and besides boosting the immune

system and reducing signs of aging, it aids in weight loss too

P melo