Urban Food

ROASTED VEGETABLE WITH GARLIC CHEESE MAYONNAISE

EXECUTIVE CHEF SURESH KHANNA,
FORTUNE LANDMARK

Ingredients Quantity
Iceberg lettuce 50 gm
Yellow pepper roasted 18 gm
Red pepper roasted 18 gm
Green zucchini roasted 10 gm
Yellow zucchini roasted 10 gm
Sun dried tomato 6 gm
Green olives 6 gms
Black olive 6 gms
parmesan shavings 10 gms
Pepper 2 gms
Salt to taste

 

Ingredients Quantity
“Egg mayonaise or
veg mayonnaise” 10 gm
Garlic 5 gm
Parmesan cheese 3 gm
Olive oil 2 ml
seasoning

Garlic Cheese Mayonnaise

Method
Use the blender to prepare the garlic cheese mayo dressing and keep aside. Roast or grill the peppers and zucchini keep it cold. Wash the iceberg lettuce in ice chilled water and break the lettuce using hands and let it to dry. Slice the black, green olives and sundried tomatoes. In a mixing bowl add ice berg lettuce,peppers,zucchini,sundried tomatoes ,olives and gently toss finally drizzle garlic and cheese mayonnaise and present as per the picture specification. Serve garnished with parmesan shavings

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Ratatouille

EXECUTIVE CHEF SURESH KHANNA, FORTUNE LANDMARK

Ingredients Quantity
medium eggplant,
diced into 1/2” pieces two no
kosher salt
extra-virgin olive oil, divided 2 tbsp
Freshly ground
black pepper
onion, chopped one no
bell peppers, cut
into 1/4” spears two no
bay leaf one no
tomato paste 1 tbsp
zuchhinins slices
into 1/4 coins two no
garlic clove crushed few 3 no
cheery tomato 2 .c
dried oregano
red pepper flakes
fresh basil
crusty baguette for serving
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Method
Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add eggplant and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the eggplant. Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes. Add tomato paste and stir until it’s fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in zucchini and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.

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Vegetable Lasagne

EXECUTIVE CHEF SURESH KHANNA, FORTUNE LANDMARK

Ingredients Quantity
olive oil 1 tbsp
onion sliced 2 no
garlic cloves chopped 2 pcs
zuchnni dices 400 gms
aubergine slices 1 large
red yellow capsicum 2 no
chopped tomatoes 400 gms
tomato purée 2 tbsp
vegetable bouillon tsp
basil leaveas fews few
wholewheat lasagne sheets 6 no
vegetarian buffalo mozzarella, chopped 125g
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METHOD
Heat the oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently until softened. Tip in the courgettes, peppers, aubergine and tomatoes with the tomato puree, bouillon and chopped basil. Stir well, cover and cook for 5 mins. Don’t be tempted to add more liquid as plenty of moisture will come from the veg once they start cooking.
Put 4 slices of aubergine in the base of the slow cooker and top with 2 sheets of lasagne. Add a third of the ratatouille mixture, then 2 more lasagne sheets, then the remaining lasagne and veg mix. Cover and cook on High for 2½ – 3 hours until the pasta and vegetables are tender. Turn off the machine.
Scatter the mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese, Scatter with basil and serve with a handful of rocket.

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Cajun Grilled Veggies

EXECUTIVE CHEF SURESH KHANNA, FORTUNE LANDMARK

Ingredients Quantity
baby egg Plant 50 grm
Zuchhini 50 grm
Onion cubs 20 grm
Mushroom 30 grm
bell pepper 30 grm
cherry tomato 20 grm
Fresh pineapple  Cubs 50 grm
Salt T T
Olive Oil 30 ml
Cajun Spices 10 grm
Cajun  spices :-
Onion Powder 20 grm
oregano  dried 20 grm
dried Thyme 10 grm
white pepper powder  10 grm
celery seed 10 grm
garlic powder 20 grm
dried sweet Basil 20 grm
Black pepper powder 10 grm
cayenne Pepper  powder 10 grm
sweet Paprika Powder 50 grm

Mix all the dry powder and keep in Air tight jar

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Honey  Lemon sauce
Lemon Juice 20 ml
Grated Lemon Peel
(Blanched) 10 grm
salt T T
Honey 100 ml
Butter 100 ml
Corn starch 10 grm
water 100 ml

Method
Marinate all the vegetable with cajun Spices and skewers in Bamboo stick. Combine water and cornstarch; set aside. Blend remaining ingredients in saucepan; stir in water mixture. Cook and stir over medium-high heat until mixture thickens.

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Avacado cheese Taco Boats

Serves: 1-2
Prep time: 20 Minutes

INGREDIENTS
100 gram organic chickpeas (soaked overnight and pressure cooked 3 whistles)
1 ripe avocado, mashed
1 cup grated cheese
Shredded carrot {one piece}
Sliced red onions {one medium}
Finally chopped lettuce {4-5 leaves}
and spring onions {three pieces}
1/3 cup fresh coriander, finely chopped
5-6 taco shells

FOR THE TAHINI DRESSING:
4 tbsp tahini
1 lemon, juiced
1 garlic, smashed
2-3 tbsp cold water
Pink salt and pepper to taste

METHOD
Whisk all ingredients for the dressing until smooth.
Combine all ingredients for the taco boats (except the tortillas) in a bowl and lightly mash, until everything is mixed together.
Scoop about 2 tbsp of the filling mixture into each tortilla, drizzle with tahini sauce and serve.

To make Tahini Sauce at home:
Roast a cup of white seasme seeds in a pan.
Allow it to cool. Grind well. Add a spoon of Olive oil & blend well. Set aside for 2 hours. Once done use the sauce as directed.

BLACK BEAN TACO SALAD WITH ITALIAN SEASONING

Time: 10 mins

INGREDIENTS
» 3 cups black beans
» ½ cup red onion finely chopped
» ½ cup tomato finely chopped
» 2 cups grated lettuce or finely cut
» 2 cups sweet corn kernels
» 3 tsp Extra-virgin olive oil
» ¼ cup salsa sauce
» 1 tsp dried garlic
» 1 tsp dried oregano
» ½ tsp pepper
» ¾ tsp salt
» ½ cup grated parmesan cheese
» 3 tsp lemon juice
» 1 tsp zest of lime

METHOD
Add Extra-virgin oil, lemon juice, zest of lime, salsa sauce and whisk together. Add all the seasonings, then add black beans, red onion, corn kernels, tomato, lettuce and toss them together. Now add the grated parmesan cheese as topping.
Healthy black bean taco salad with Italian seasonings ready.

salad
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