Vegetarian Recipes by 48 East

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ASIA CALLING

We bring you six Asian recipes that will make you feel like a professional chef. Nabhojit Ghosh co-founder and culinary chef of 48 East a food delivering company that is based out of Bangalore shares his favourites.

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CRYSTAL DUMPLING

50 gms Glass noodles

2 gms Nigella seeds

30 gms Carrot chopped

30 gms Green zucchini chopped

30 gms Yellow zucchini chopped

4 gms Ginger peeled and chopped

5 ml Cooking oil

30 gms Potato starch

20 gms Wheat starch

2 gms Sugar

2 ml Light soya

1 gm Sesame oil

Salt to taste

  1. Soak the glass noodles in warm water for 10 minutes, drain, chop and set aside.
  2. Heat cooking oil in a pan, add the nigella seed and allow them to splutter.
  3. Add chopped ginger and stir for 30 seconds
  4. Add chopped carrot and zucchini , stir on high flame for 30 seconds
  5. Take the pan off heat and allow the mixture to cool.
  6. Mix the glass noodles and the vegetable mixture; add salt, soya, sugar and sesame oil.
  7. Mix well and set aside.
  8. In a basin mix potato and wheat starch, add 30 mls of hot water and kneed into a dough.
  9. Divide the dough into 6 equal size balls; flatten each with a rolling pin.
  10. Divide the vegetable mixture into 6 equal portions and stuff in the flattened dough sheets
  11. Fold them into a dumpling and steam for 5 minutes, serve hot.

CORN ON CANE POPS

80 gms Corn kernels

5 gms Lemon grass

2 gms Galangal

15 gms Corn starch

2 gms Ginger

2 gms Red chillies

3 gms Salt

20 gms Bread crumb

2 Sugar cane: 5” sticks

Oil – for frying

2 gms Basil leaves

1 gms Lime leaf

15 gms Refined flour

100 gms Potato (Boiled)

  1. Take a basin and mash corn and potato together
  2. Add finely chopped ginger, chilli, lemon grass, lime leaf, basil & galangal.
  3. Add half corn starch, add salt and mix well and divide into six equal size balls.
  4. Cut sugar cane in size of 4”x 0.5” sticks.
  5. With a wet hand, Put the corn mixture on the sugar cane sticks and mould it into 6 lolly pops.
  6. Make a medium thick batter with rest of the corn starch and refined flour and half a cup of cold water.
  7. Dip the lollypops in the batter and apply bread crumbs over it.
  8. Deep fry until golden brown
  9. Serve hot

 

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THAI GUAVA AND RAW MANGO SALAD

120 gm Thai guava

100 gm Raw mango

80 gm Carrot

3 gm Basil chopped

4 gm Mint chopped

15 gm Palm sugar

Salt to taste

5 ml Lemon juice:

2 gms Red Chilli chopped

2 gms Raisins

  1. Wash, pat dry and peel the guava, mango and carrot.
  2. Cut into very thin juliennes like match sticks.
  3. Take a large bowl; add basil, mint, palm sugar & lemon juice and mix well to make a dressing.
  4. Add all the ingredients together in a bowl
  5. Toss well and Serve cold.

 

LEMON – CORIANDER SOUP

5 gms Coriander

1 gms Red chilli

15 gms Baby corn

2 gms Corn starch

15 gms Carrot

4 ml Lemon juice

Salt to taste

  1. Take a heavy bottom pan, add 300 ml water and bring to a boil
  2. Add carrot, baby corn and red chilli and bring to a rolling boil.
  3. Add salt and simmer for a couple of minutes
  4. Make a slurry with 5 ml of water and corn starch
  5. Add the slurry to the boiling soup slowly, stirring continuously.
  6. Add lemon juice and garnish with chopped coriander.
  7. Serve hot.

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SPICY CHOW FAN NOODLES

30 gms Pok choy

40 gms Chinese cabbage

30 gms Carrot

3 gms Garlic

3 gms Ginger

4 ml Sweet soya:

1 ml Dark Soya

5 ml Red chilli paste

1 Chilli chopped

10 gms Cotton tofu cut into cubes

140 gms Fresh flat noodles

10 ml Cooking oil

3 gms Salt

For the Veg Satay

10 gms Zucchini yellow

10 gms Zucchini green

10 gms Cottage cheese

1 ml Soya sauce (light)

1 gm Garlic

2 ml Lemon juice

1 gm Chilli chopped

0.5 gms Salt

1 Satay stick: 6”

  1. Wash, pat dry all the vegetables.
  2. Cut carrot, chinese cabbage and pok-choy into thin strips
  3. Heat 1 litre water in a heavy bottom pan and boil the noodles for 5 minutes
  4. Drain and set aside.
  5. Heat cooking oil in a wok, add chopped garlic and chopped ginger & sauté
  6. Add the strip vegetables and sauté.
  7. Add the chilli; red chilli paste and sauté for 30 seconds
  8. Add the noodles along with sweet soya and cotton tofu.
  9. Toss gently so as not to break the noodles but still cover each strand with the sauce in the pan.
  10. Marinate cottage cheese, zucchini with light soya and chopped garlic, chilli, salt and lemon juice.
  11. Skew them on a sate stick and pan sear each side turning every 20 seconds.
  12. Serve the noodles with sate and crackers.

NEST OF DRAGON

30 gms Chocolate chips

6 gms Potato starch

6 gms Wheat starch

Oil for frying

2 sheets Veg Wantons (4”x4”)

3 ml Honey

2 gms Almond flakes

  1. Mix potato starch and wheat starch together in a bowl
  2. Add 10 ml hot water to the bowl and kneed it into a dough working with a fork
  3. Divide the dough into 3 equal size ball , flatten them into round disks with the help of a rolling pin .
  4. Place 10 gms of chocolate over each disk and fold it into a dumpling
  5. Cut the wonton sheets into thin strips and fry, set aside.
  6. Steam the dumplings for 4 minutes
  7. Make a nest with wontons place the dumplings over them; drizzle the honey over and garnish with flaked almonds.

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