Haute Cuisine

MUSHROOMS IN SPINACH
INGREDIENTS
500 gm spinach
3/4 cup water
1” ginger, chopped, plus another 1/2 inch
6-8 flakes garlic
1 green chilli chopped, plus 1
100 gm button mushrooms
1 tsp lemon juice
2 tbsp pomace olive oil
2 tomatoes
3 onions, ground
Seeds of 1 badi elaichi, 1 chhoti elaichi crushed
Salt and pepper to taste
1/2 tsp garam masala

METHOD
Clean the spinach. Chop and pressure cook with 1” ginger, 3-4 flakes garlic, 1 green chilli and 3/4 cup water. Lower the heat after one whistle and cook for five more minutes. Cool and blend in mixer.

Slice the mushrooms. Boil two cups water with 1 tsp salt and lemon juice. Soak the mushrooms in it for five minutes.

Meanwhile, grind the tomatoes and the remaining ginger, green chilli and garlic to a paste. Separately, grind the onions.

Stir fry mushrooms in 1 tsp oil for five minutes. Separately, cook the onion paste in the remaining oil till it turns golden brown. Add the tomato paste and cook till the oil separates. Add pepper, badi elaichi, chhoti elaichi, salt and garam masala. Cook for 30 seconds. Add cooked spinach and toss together on a low flame for five minutes. Add mushrooms. Toss gently for two minutes. Serve hot.

MASALA BABY CORN
INGREDIENTS
200 gm baby corn
1 tsp lemon juice
2 tsp + 1-1/4 tsp salt
1-2 dry red chillies
1.5 tsp coriander seeds
1.5 tbsp pomace olive oil
2 capsicums, cut into
long strips
Pinch of fenugreek seeds
2 tsp ginger-garlic paste
2 onions, chopped
4 tomatoes, puréed or ground
1 tsp kasoori methi
1/4 tsp haldi
1/2 tsp garam masala
1/2 tsp amchoor
1/2 cup water
1/2” piece ginger, shredded

METHOD
Boil four cups water with two tsp salt and lemon juice. Add baby corn and cook for two minutes. Drain, refresh in cold water and slice each ear into two.

Roast red chillies and coriander seeds. Grind and keep aside.

Heat 1.5 tbsp oil in a pan. Reduce flame and add fenugreek and roasted masala powder. Stir for 30 seconds. Add ginger-garlic paste and onion. Cook till the onions turn light golden. Add tomatoes and stir on low heat for four to five minutes till dry.

Add salt, methi, haldi, garam masala and amchoor. Cook till oil separates. Add 1/2 cup water and let it come to a boil. Add baby corn and capsicum. Cook for two to three minutes. Lower flame, sprinkle shredded ginger and serve hot.