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
- Stir in the coconut cream
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