AsiaSpa

124 asiaSpa India March-April 2016

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THE BEST OF WELLNESS

SABYASACHI GORAI

Eggplant Tolma

INGREDIENTS

• 80 gms beetroot mix


• 20 gms Kalimpong cheese


• 10 gms amaranth


• coriander sprigs


• 200 ml vegetable broth


• 50 gms crushed walnuts

FOR THE BEETROOT MIX

• 200 gms beetroot


• 500 gms potato


• 100 gms walnuts


• 75 gms tomato ketchup
  
  
  • 5 gms degi mirch
  
  
  • 2 gms coriander powder
  
  
  • 2 gms cumin powder
  
  
  • 15 gms ginger paste
  
  
  
  

METHOD

• Fry the eggplant and drain
  the excess oil


• Top the eggplant with the
  beetroot mix


• Crust it with walnuts
  on one side and cheese
  on the other
  
  
  • Bake in the oven at 200°C
    till the cheese melts
  
  
  • Garnish the prepared dish
    with kasundi mustard and
    coriander sprigs
  
  
  
  

FOR THE BEETROOT MIX

• Heat oil, add spices and
  ginger paste and cook well


• Add the rest of the
  ingredients and cook till the
  vegetables are done


• Leave aside to cool

I chose this recipe because it’s a traditional Armenian

method of cooking where Tolma means stuffed vegetables

SHIPRA KHANNA
Avocado & Mint Soup

INGREDIENTS

• 14 ripe avocados


• 12 cup fresh mint leaves


• 3 chopped green chillies


• 2 tsp salt


• 1 tsp ground black pepper


• 14 cup vegetable stock


• 1 cup whisked yogurt


• 2 tbsp lime juice


• 6–7 fresh mint leaves

METHOD

• Cut and de seed the avocados
  
  
  • Scoop the avocado  esh into a
    food processor
  
  
  • Add the mint leaves, green chillies,
    salt, pepper and stock, and blend
    till smooth
  
  
  • Press the purée through a strainer
    into a bowl to remove all lumps
  
  
  • Stir in the yogurt and lime juice and
    add seasoning
  
  
  • Refrigerate to chill
  
  
  • Garnish with mint leaves and serve
    chilled with tortilla chips
  
  
  
  

This recipe is served chilled and is one of my favorites

because it is extremely refreshing on a summer day

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