4 hours Ago By Mid-day
With the growing popularity of pan-Asian food in India over the years, there are many restaurants serving delicious delicacies that are beyond the classics. In the process, many Indians have been able to sample regional delicacies like never before. With the start of the Lunar New Year few months ago across east Asia in China, Vietnam, Singapore, Korea, and several more countries, it is yet another opportunity for us to enjoy the cuisine to the fullest during the Year of the Snake.
We have curated a collection of easy-to-make recipes shared by chefs from across India, perfect for home cooks of all levels. From comforting salads to spicy stir fries, get ready to impress your loved ones with these flavourful dishes.Honey Chilli RenkonIf you like it crunchy and spicy, the Honey Chilli Renkon is a must try.
“I craft delectable dishes using the freshest local ingredients. The balanced yet bold flavours shine through,” says chef Palden Sherpa, sous chef at Riverside, St. Regis Goa.
IngredientsLotus root (renkon), thinly sliced 200 gmCornstarch 2 tbspHoney 2 tbspSoy sauce 1 tbspChilli sauce 1 tbsp (adjust to taste)Rice vinegar or white vinegar 1 tspSesame oil 1 tspOil for fryingRed chilli flakes (optional) 1/2 tspFor garnish:Sesame seedsSpring onions, finely choppedMethod1. Prepare the lotus root:• Wash and peel the lotus root thoroughly. Slice it into thin, even slices.
• Soak the slices in cold water for 10 to 15 minutes to remove excess starch. Drain and pat dry.2.
Coat and fry:• Lightly coat the lotus root slices with cornstarch, ensuring an even layer.• Heat oil in a deep pan or wok over medium heat. Once hot, fry the lotus root slices in batches until golden brown and crispy.
Remove and set aside on a paper towel to drain excess oil.3. Prepare the sauce:• In a small bowl, mix honey, soy sauce, chilli sauce, vinegar, sesame oil, and red chilli flakes.
Adjust sweetness and spice levels to taste.• Heat a separate pan over low heat. Add the sauce mixture and cook until it thickens slightly, about 2 to 3 minutes.
4. Toss together:• Add the fried lotus root slices to the pan with the sauce. Toss well to coat each slice evenly in the glaze.
5. Garnish and serve:• Transfer the glazed lotus root slices to a serving dish. Garnish with sesame seeds and chopped spring onions.
• Serve immediately as an appetiser or side dish.Pomelo SaladThe pomelo salad has multiple variants to cater to the preferred protein, which makes it a hit when hosting. “This refreshing salad balances sweet, sour, salty, and spicy flavours, making it a perfect appetiser or light meal,” says Chef Dirham Haque, director of culinary, JW Marriott Kolkata.
IngredientsPomelo, peeled and segmented 1 largeCooked and shredded chicken breast or poached shrimp (optional) 1/2 cupToasted coconut flakes 1/4 cupRoasted peanuts, coarsely chopped 1/4 cupFried shallots 1/4 cupChopped fresh mint leaves 2 tbspChopped fresh cilantro 2 tbspFresh red chillies, thinly sliced (adjust to taste) 1-2 noDressing:Lime juice 2 tbspFish sauce (or soy sauce for a vegetarian option) 1 tbspPalm sugar (or brown sugar) 1 tbspTamarind paste 1 tspGarlic, minced 1 cloveMethod1. Prepare the Pomelo: Gently tear the pomelo segments into bite-sized pieces, removing any seeds and pith.2.
Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, palm sugar, tamarind paste, and minced garlic until the sugar is dissolved.3. Combine Ingredients: In a large mixing bowl, combine the pomelo pieces, shredded chicken or shrimp (if using), toasted coconut flakes, chopped peanuts, fried shallots, mint leaves, cilantro, and sliced chillies.
4. Toss with Dressing: Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is well coated.5.
Serve: Transfer the salad to a serving platter and garnish with additional herbs or fried shallots if desired. Serve immediately.Tofu Smoked BasilSilky smooth and prepared in no time, this tofu smoked basil packs protein and flavour.
“Tofu is a great source of plant-based protein, making this dish a good option for those seeking to boost their protein intake,” shares Chef Balwant Kumar, head chef at Cosy Box Delhi.Ingredients Sweet basil 10 gmSilken tofu 330 gmRed onion 5 gmGarlic 6 gmFresh red paprika 5 gmVeg oyster sauce 4 gmDark soy sauce 2 mlLight soy sauce 4 mlPotato starch 4 gmFried garlic 4 gmSoy oil 5 mlSalt to tasteMethod1. Cut the tofu into thin slices and set it on a plate.
2. Steam the tofu for 5 minutes.3.
Heat oil in a non-stick pan over medium heat. Add the finely chopped garlic, sliced red onion, and basil leaves to the pan. Saute until they soften and become aromatic.
4. Add the fresh red paprika and continue sauteing for another 2 to 3 minutes, allowing the pepper to soften.5.
In a pan, combine the veg oyster sauce, dark soy sauce, light soy sauce, salt, and potato starch. Mix well to form the sauce base.6.
Remove steamed tofu from the steamer and pour the sauce on top.7. Garnish with fried garlic and finely diced fresh red paprika.
Thai Peanut SaladA medley of textures, this Thai Peanut Salad is deeply comforting. “Loaded with crisp veggies, the nuttiness of roasted peanuts, and a tangy-sweet dressing. This salad is my way of showcasing how simple, fresh ingredients can transform into a dish that`s light and wholesome,” shares chef Param, The Big Tree Cafe, Jaipur.
Ingredients:Cabbage, finely shredded 1 cupCarrot, grated 1 mediumCucumber, thinly sliced 1 noPeanuts (roasted) 1⁄2 cupSesame seeds 1 tbspCoriander, chopped 2 tbspLemon juice 1 tbspSoy sauce 1 tbspHoney (or sugar) 1 tbspPeanut butter 1 tbspChili flakes 1 tspInstructions1. In a bowl, mix lemon juice, soy sauce, honey, peanut butter, and chili flakes to make the dressing. Add a splash of water if needed to make it smooth.
2. Combine shredded cabbage, grated carrots, and cucumber slices in a large bowl.3.
Pour the dressing over the salad and toss to coat evenly.4. Sprinkle roasted peanuts, sesame seeds, and chopped coriander.
5. Serve fresh as a side or light meal..
