Foodie Delights for This Spring

The onset of spring brings in a new flavor in the weather as well as the quality of fresh, seasonal vegetables and fruits, as if to mark the beginning of the new harvest year. For this very special time of the year, below are a couple of recipes that are sure to tickle your taste buds.

By Executive Chef Suresh Khanna From Fortune Landmark Hotel, Ahmedabad.

Mushroom & Cheese ki Galawat

Mushroom grated 1200g
Brown Onion 20g
Cashewnut 200g
Yellow chilli powder 30g
gram masala 30g
G/G Paste 20g
ginger cut 10g
Roastedchana powder 50g
Amul cheese 200g
fresh coriander 100g


1. Heat ghee in a kadhai, add ginger-garlic paste, onions and sauté till well-browned. Add chopped ginger, green chillies, turmeric and chilli powder. Stir for a few seconds. Add grated the mushrooms, then add roasted Chana powder, brown Kaju. Mix well and remove from heat.

2. Place the mixture in a bowl. Place a small steel vessel (katori) in the center of the bowl. Hold the charcoal with a long tongs (chimta) and place it on fire. When it starts burning, place the live charcoal in the katori, pour 1 tsp. ghee on the charcoal and immediately cover the bowl. Leave to smoke the mixture for 5


3. Make kebabs of the smoked mixture.

4. Heat a non-stick pan or a Tawa, grease with ½ tsp. ghee. Stuffed mushroom with nuts and cheese Shape the mixture into flattened roundels (kebabs) and cook on medium heat un till brown.

5. Garnish with lemon slices, onion rings, mint leaves and sprinkle chaat masala and it’s served with mint sauce.

Vegetables in Hot Coconut Sauce

• ½ red pepper, cut into chunks
• ½ green pepper, cut into chunks
• 10 mushrooms, quartered
• 100g green beans, topped and tailed
• 1 tbsp vegetable oil
• 1 tbsp cumin seeds
• 2 medium onions, blended in a food processor to a grated consistency
• 200g tinned plum tomatoes
• 1 tsp salt
• 1 tsp turmeric
• ½ tbsp chilli powder (optional)
• 2 or 3 green chillis, chopped
• 200ml coconut cream
• 1 tbsp garam masala
• 1 handful fresh coriander, chopped

1. Heat oil and butter in a pan and add cumin seeds.
2. When sizzling and aromatic add the minced onions and fry until golden colour.
3. Add the tomatoes, salt, turmeric, chilli powder and fresh chillies.
4. Stir together and leave to cook so the tomatoes break down and you are left with a thick paste.
5. Add the mushrooms and beans to the masala and stir. Cook for about five minutes
6. Pour in the coconut cream and cook gently for a few minutes so the flavours combine.
7. Reduce the heat and leave to cook for about 10 minutes before adding the peppers.
8. Taste the sauce and adjust seasoning if required.
9. Remove from heat and add garam masala and throw in the fresh coriander to serve.