Quick recipes to beat the heat
With temperatures soaring to 40 degrees, you surely would not want to spend too much time in the kitchen.
By : migrator
Update: 2016-04-23 18:03 GMT
Chennai
Here are two recipes that have natural coolants like tender coconut, curd and watermelon to cool your body and can be dished out in less than 20 minutes.
ELANEER MORU KUZHAMBU
Ingredients:
2 tender coconut kernel cubes
100 gm curd
50 gm coconut oil
10 gm urad dhal
1 tsp mustard seeds
¼ tsp turmeric powder
1 pinch asafoetida powder
2 spring curry leaves
Salt to taste
For masala paste:
2 tbsp toor dhal
1 no. grated coconut
1 tsp cumin seed
5 no. green chilly
1 no. small slice ginger
2 tbsp raw rice
Method:
- Beat the curd nicely with whisk and keep aside.
- Dry roast all above masalas (for masala paste) and make a coarse paste
- Heat pan add coconut oil, mustard seed, urad dhal , allow to temper then add turmeric powder, asafoetida powder, curry leaves.
- Add the tender coconut kernel cubes and blend along the masala paste and cook till the raw smell disappears.
- Once the mixture is cooked, add beaten fresh curd and make a sticky consistency and finish with tender coconut water and simmer for two minutes.
- Serve hot garnished with coriander leaves.
J Prabhakaran, Jr. Sous Chef, Madras, The Raintree, Anna Salai
WATERMELON AND CHEESE SALAD
Ingredients:
100 gms watermelon diced
6 pieces Bocconcini cheese
100 gms spring onion, shredded
100 gms iceberg lettuce
For dressing:
20 ml olive oil
10 ml lemon juice
1 tsp mustard paste
Salt to taste
1 tsp sugar
1 pinch pepper powder
Method:
- Mix all the items for dressing with a whisk.
- Cut the iceberg lettuce into small cubes.
- Chill the vegetables and cheese in a fridge.
- Toss the dressing and the vegetables in a wooden bowl with a wooden spoon and fork.
- Serve in a salad bowl along with bread.
Chef Veerarajan, The Tapas Bar, Cathedral Road.
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