124 asiaSpa India March-April 2016
W
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
- Bake in the oven at 200°C
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
- 12 cup fresh mint leaves
- 3 chopped green chillies
- 2 tsp salt
- 1 tsp ground black pepper
- 14 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
- Scoop the avocado esh into a
This recipe is served chilled and is one of my favorites
because it is extremely refreshing on a summer day
Thi