Cucumber Gazpacho

Cucumber Gazpacho

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 10 minutes

Cook: 0 minutes

Method: Easy

Course: Soup

Key Ingredients:

The perfect soup to be had on a swelteringly hot day

Ingredients

Medium cucumbers, peeled and sliced 2 + a few slices to garnish
Green grapes 1½ cups + a few to garnish
Salt to taste
Vinegar ½ tsp
Black pepper powder ½ tsp
Saffola oil 1 tbsp
Ice cubes ½ cup

Methods

Put cucumbers, green grapes, salt, vinegar, pepper powder, Saffola oil and ice cubes in a blender jar and blend till smooth.
Pour into serving glasses. String on a cucumber slice between 2 green grapes on each toothpick and keep one toothpick on each glass rim. Serve chilled.

Crispy Potatoes with Aioli and Spicy Tomato Sauce

Crispy Potatoes with Aioli and Spicy Tomato Sauce

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Soup

Key Ingredients:

Potatoes
Egg yolk
Olive oil
Tomatoes

Simple yet absolutely delicious – the different flavours merge well in this dish

Ingredients

Potato, parboiled and cubed 4 cups
Tomatoes, finely chopped 2 cups
Oil 1 tsp + for shallow-frying
Fresh red chilli, finely chopped 1
Salt to taste
Vinegar (sirka) 2 tsps
Black pepper powder ¾ tsp
Egg yolk 1
Olive oil / vegetable oil ¼ cup
Garlic clove, finely chopped 1
Lemon juice 1 tbsp

Methods

To make spicy tomato sauce, heat 1 tsp oil in a non-stick pan, add red chilli, tomatoes and salt and cook on low heat. Add vinegar and ½ tsp black pepper powder and mix and continue to cook.
Meanwhile to make aioli, combine egg yolk, garlic, salt and lemon juice in a dry, clean bowl. Whisk well. Add 2 tbsps of olive / veg oil and whisk, till it mixes completely with the other ingredients. (It is important for the oil to mix completely or the mixture may split). Add remaining oil and whisk continuously. Add ¼ tsp black pepper powder and mix. Transfer into a serving bowl.
Add 2 -3 tbsps water to the tomato sauce and mix and cook on low heat till it achieves sauce consistency. Transfer into another bowl.
Heat sufficient oil in another non-stick pan, add potato cubes and shallow-fry till they turn golden brown. Drain on absorbent paper. Sprinkle salt over them.
Serve immediately with tomato sauce and aioli.

Gazpacho

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 20 minutes

Cook: 0 minutes

Method: Easy

Course: Soup

Key Ingredients:

Tomatoes
Green capsicums
Cucumbers

Chilled and refreshing, this soup is sure to rejuvenate you

Ingredients

Medium tomatoes, blanched, peeled and finely chopped 6
Medium green capsciums, finely chopped 2
Medium cucumbers, peeled and finely chopped 2
Medium onion, finely chopepd 1
Garlic cloves, finely chopped 3
Bread slices, edges trimmed 2
Olive oil/Vegetable oil 3 tbsps
Vinegar (sirka) 2 tbsps
Salt to taste
Bread slices, cubed and deep fried (croutons) 2

Methods

Put tomatoes, green capsicums, cucumbers, onion and garlic in a mixer and grind to a thin smooth paste (ensure that there are no lumps).
Soak the bread slices in 2 tbsps water, squeeze dry and tear into pieces. Add the pieces to gazpacho in the mixer and grind. Transfer into a bowl.
Add 1 cup of water to make the gazpacho thin and add olive oil, vinegar and salt. Mix well.
Cover the gazpacho with a plastic wrap or lid and chill in the refrigerator for 1 hour.
Pour into serving bowls, top with croutons and serve cold.

Spanish Cinnamon Cake

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 60 minutes

Cook: 20 minutes

Method: Easy

Course: Soup

Key Ingredients:

Refined flour (maida)
Cinnamon powder

With predominant flavour of cinnamon, this cake will go excellently with cups of hot coffee

Ingredients

Refined flour (maida) 1½ cups
Cinnamon powder 1½ tsps
Egg 1
Buttermilk 1 cup
Melted butter 5 tbsps
Baking soda ½ tsp
Baking powder 1½ tsps
Salt ¼ tsp
Sugar ½ cup

Methods

Preheat oven to 200º C.
Take egg, buttermilk, and melted butter in a mixing bowl it and beat well.
Take flour, baking soda, baking powder, salt, sugar and cinnamon powder in another bowl and mix well.
Pour the egg mixture into the flour mixture and mix with a whisk till all the ingredients blend well and become a smooth creamy mixture.
Pour the batter into a buttered cake tin and spread evenly. Keep the tin in the preheated oven and bake for 20 minutes.
Take the tin out, cool down to room temperature, demould, cut into slices and serve.

Spanish Potato and Peas Salad

Spanish Potato and Peas Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Soup

Key Ingredients:

Potatoes
Green peas

Whenever you want to have a light meal, have this salad – it is really delicious

Ingredients

Medium potatoes, boiled, peeled and cubed 3
Green peas, blanched 1 cup
French beans, blanched and cut into 1-inch pieces 1 cup
Lemon juice 1 tbsps
Mustard paste 1 tbsp
Mayonnaise 4 tbsps
Salt to taste
Fresh parsley or fresh coriander leaves, chopped 2 tbsps + for garnish
Medium green or red capsicum, cut into small square pieces 1
Medium carrot, cut into small pieces 1
Medium tomato, cut into half-moon shaped slices 1
Large onion, finely chopped 1
Green olives, sliced (optional) 2 tbsps
Eggs, boiled, peeled, sliced 2

Methods

Heat 1 tbsp oil in a non-stick wok, add potatoes and saute for 5 minutes. Add peas and beans and saute for 2 minutes.
Put lemon juice, mustard sauce, mayonnaise, salt in a bowl and whisk well to make a creamy dressing. Add 2 tbsps of parsley and mix.
Take red capsicum, carrot, tomato and onion in a salad bowl. Add sauteed potatoes, peas and beans along with green olives and mix.
Add 3 tbsps dressing and mix gently so that all the vegetables are well coated with the dressing.
Transfer salad into a serving bowl, garnish with egg slices and parsley and serve.

Spanish Style Chickpeas

Spanish Style Chickpeas

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 9 hours

Cook: 25 minutes

Method: Easy

Course: Soup

Key Ingredients:

Chickpeas (kabuli chane)

Chickpeas cooked in Spanish style - goes well with bread to make a wholesome snack

Ingredients

Chickpeas (kabuli chane), boiled 2 cups + 2 tbsps
Olive oil / vegetable oil 4 tbsps
Garlic cloves, finely chopped 4
Bread slices 2
Cooking liquour as required
Salt to taste
Cumin seeds 1 tsp
Red chilli flakes 1 tsp
Spinach, finely chopped 1 cup

Methods

To make picada, heat 2 tbsps oil in a non-stick pan, add half the garlic and 2 tbsps boiled chickpea and saute. Break bread into small pieces and add with 2 tbsps cooking liquour and mix.
Cook on high heat for 2-3 minutes. Add salt, mix and set aside to cool.
Put this mixture into a mixer jar and grind. Add 2 tbsps cooking liquour, mix and transfer into a bowl.
Heat 2 tbsps oil in another non-stick pan, add remaining garlic, cumin seeds, chilli flakes. Add 2 cups chickpeas and mix. Add picada and 1 cup cooking liquour and mix gently so that the chickpeas do not break. Cook on high heat for 5 minutes.
Add spinach and salt and mix till the mixture thickens.
Serve with bread or chapatti.