The storm had already claimed the lives of at least two people in China's Hainan and 16 people in the Philippines
Serves: 2
Prep time: 5 mins
Cook time: 20 mins
Chill time: At least 40 mins
Ingredients
2 cups honeydew, cubed
1 red bell pepper, charcoal-grilled
1 cup orange juice
1 tsp ginger juice
½ cup mint leaves
2 tbsp cream cheese
2 tbsp pine nuts, slightly roasted
Melon ball scoops, to garnish
Sea salt to taste
Method
Peel the pepper and roughly dice.
Blend honeydew, bell pepper, orange juice, ginger juice and a few mint leaves on high speed.
Add salt and chill in the fridge for two hours (or at least 40 minutes).
To serve, pour the soup in a bowl and swirl with cream cheese.
Top with roasted pine nuts. Garnish with mint leaves and melon balls (optional). Serve cold with crackers.
Serves: 2-4
Prep time: 10 mins
Cook time: 15 mins
Ingredients
2 tbsp cooking oil
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp turmeric powder
2 tbsp ginger, small cubes
1 green chilli, roughly chopped
2 apples
1 cup grapes
1 cup pumpkin, cubed
Salt to taste
½ tsp cinnamon powder
½ tsp red chilli powder
2 tsp dry coriander powder
2 tbsp brown sugar
Fresh coriander, for garnish
Method
Heat oil in a pan, and temper mustard seeds, fennel seeds and coriander seeds.
When the seeds start crackling, add turmeric, ginger and green chilli; sauté.
Add apples, grapes, cubed pumpkin and salt. Stir and cook for 1 minute.
Add 1 cup water and cover with a lid. Cook for 5-7 minutes on slow heat.
Add all the dry spices and sugar, and cook for 3-4 minutes more.
Remove from heat and serve hot, garnished with coriander.
Serves: 2
Prep time: 10 mins
Cook time: 12 mins
Ingredients
1 guava
1 bunch of mint leaves
½ cup fresh coriander, plus 2 tbsp to garnish
1 lime
Salt to taste
2 medium potatoes, boiled
1 tbsp chaat masala
1 cup Greek yoghurt
2 tbsp strawberry chilli sauce (see recipe)
½ cup pomegranate
1 tsp dry roasted cumin
2 tbsp ginger, julienne
For the sauce:
1 cup strawberries, frozen, thawed
1 red bell pepper, grilled, finely chopped
Sea salt to taste
4 tbsp brown sugar
1 tbsp red chilli powder
Method
For the sauce, cook strawberries in a pan for 4-5 minutes, making sure to stir in between. Add bell pepper, salt, sugar and chilli powder. Cook for 5-7 minutes more. Remove and cool.
Grind guava with mint leaves, coriander, lemon juice and salt in a blender.
Slice potatoes and sprinkle salt and chaat masala on it. Keep aside.
Mix Greek yoghurt with guava mint sauce. Set aside.
To serve, arrange the marinated potatoes in a dish and pour the Greek yoghurt and guava mint mixture on top. Add strawberry sauce and pomegranate.
Garnish with roasted cumin, ginger julienne and fresh coriander.
Serves: 3
Prep time: 30 mins
Cook time: 15 mins
Ingredients
2 tbsp clarified butter
1 tsp cumin
1 stick cinnamon
4 green cardamoms
Few bay leaves
½ cup cashew nuts
½ cup raisins
½ cup grated raw mango
1 cup blueberries
10-12 whole black pepper
1 cup long grain rice, soaked and rinsed
Salt to taste
2 cups water or vegetable stock
2 tbsp rose water
½ cup fresh coriander
5-6 dried rose buds
Method
Heat clarified butter in a pan and add cumin, cinnamon, green cardamom and bay leaves. Stir for ½ a minute, then add cashew nuts and sauté till light brown.
Add raisins, mango, blueberries and whole black pepper; sauté.
Add soaked rice and stir gently. Add salt and water, cover with a lid and cook on slow heat for 6-7 minutes.
Remove the lid, check the rice and add rose water and cook for 2 minutes. Remove and serve hot, garnished with fresh coriander and dried rose buds.
The storm had already claimed the lives of at least two people in China's Hainan and 16 people in the Philippines
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