AsiaSpa

120 asiaSpa India March-April 2016

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THE BEST OF WELLNESS

MANISH MEHROTRA

Zucchini Spaghetti

INGREDIENTS

• 50 gms green zucchini


• 50 gms yellow zucchini


• 2 gms chopped ginger


• 2 gms green chillies


• 2 gms mustard seeds


• 2 gms cumin seeds


• a pinch of asafoetida


• 10 ml olive oil


• 4 blanched tomatoes


• salt to taste


• crushed black pepper


• oregano


• 2 gms chaat masala
  
  
  • 5 ml tamarind chutney
  
  
  • 5 gms crushed walnuts
  
  
  • 10 gms Parmesan cheese
  
  
  
  

METHOD

• Using a mandolin,
  slice the zucchini into
  thin strips


• Heat oil in a pan and
  add the mustard seeds,
  cumin seeds, ginger, green
  chillies and asafoetida


• Add the tomatoes and
  cook them till they’re pulpy
  
  
  • Finish with the chaat
    masala and a little
    tamarind chutney
  
  
  • Heat olive oil in another
    pan and add the ginger
    and green chillies
  
  
  • To this, add the tomato
    sauce and the zucchini.
    Sauté till the zucchini is
    soft. Add salt, pepper,
    cheese and basil to  nish
  
  
  • Garnish with crushed
    walnuts and basil,
    and serve
  
  
  
  

It is a complete vegetable based dish with walnuts, and it

satisfies your craving for pasta, which is pure gluten

RANVEER BRAR
Ravioli with Mesculn Salad , Orange & Kokum Dressing

INGREDIENTS
RAVIOLI DOUGH

• 100 gms turmeric dough


• 100 gms spinach dough


• 100 gms beet dough

FOR BROCCOLI MIXTURE

• 100 gms cooked broccoli


• 10 gms chopped onions


• 1/2 tsp chopped thyme

FOR GARNISHING

• 10 gms Parmesan
  
  
  • 80 gms mesculn mix
  
  
  • 2 tbsp orange and
    kokum dressing
  
  
  
  

METHOD

• Roll the dough and stu
  with the broccoli mixture.
  Seal the edges and blanch


• Assemble the ravioli on a
  plate and drizzle with the
  orange-kokum dressing


• Garnish with the mesculn
  mix and Parmesan, and serve

The more the colour in food, the more nutritious it is. This is

a perfect Italian dish paired with coastal spices and flavours

The