The Leela Ambience Convention Hotel, Delhi

DUO OF VEGETABLE DUMPLING WITH LEMON HONEY DIP

INGREDIENTS QUANTITY

Carrot 10 gms

Beans 10 gms

Broccoli 20 gms

Cabbage 10 gms

Spinach 50 gms

Tofu 20 gms

Salt 5 gms

Sesame oil 05 ml

Garlic 02 gms

Light soy sauce 02 ml

Ginger 05 gms

Lemon 02 ml

Honey 10 gms

Spring onion 05 gms

Whole wheat flour 100 gms

METHOD

1. Make dim sum dough by kneading whole wheat flour with water, add little salt to it and keep it covered.
2. Now make a mixture of vegetables with ginger, garlic and light soy sauce
3. In the other mixture, add spinach, pok choy and tofu…let the mixture cool down
4. Now sheet the dough and make dim sum and keep it covered. Apply little oil to the tray so that the dim sum doesn’t stick
5. Steam the dim sum and serve hot with lemon honey dip

2.GARLIC TOSSED SPINACH FILLED COTTAGE CHEESE CANNELLONI

INGREDIENTS QUANTITY

CANNELLONI

Cottage cheese 100 gms

Spinach (blanched) 100 gms

Garlic 10 gms

Onion 10 gms

Nutmeg powder 01 gms

Salt 05 gms

Pepper 02 gms

Olive oil 05 ml

LENTIL SAUCE

Yellow lentil 50 gms

Onion 05 gms

Garlic 05 gms

Salt 02 gms

Olive oil 02 ml

METHOD

1. Keep lentil for cooking and make a fine puree later on
2. Sauté onion and garlic in a pan. Add blanched and chopped spinach-season it and keep it separate.
3. Sauté onion and garlic in another pan, and add lentil puree-adjust seasoning and keep aside
4. Now cut thin slices of cottage cheese and sear it on a hot plate, add spinach mixture and roll it like cannelloni
5. Now arrange it on a plate and pour lentil sauce on top and serve piping hot

3.GREEN MOONG LENTIL STEW AND BOTTLE GOURD CURRY WITH FINGER MILLET BREAD AND SPINACH GALLET

INGREDIENTS QUANTITY

FOR LENTIL

Green moong lentil 50 gms

Asafoetida 01 gms

Salt 02 gms

Cumin seeds 01 gms

Coriander powder 02 gms

Oil 05 ml

Coriander leaves 02 gms

Tomato julienne 02 gms

FOR BOTTLE GOURD

Bottle gourd dices 100 gms

Salt 02 gms

Turmeric powder 01 gms

Coriander powder 01 gms

Cumin seeds 01 gms

QUINOA SALAD WITH ZUCCHINI HUMMUS

INGREDIENTS QUANTITY

QUINOA

Red quinoa 50 gms

Bell pepper 20 gms

Broccoli 10 gms

Onion 05 gms

Garlic 05 gms

Salt 02 gms

Black pepper 01 gms

Parsley 05 gms

Olive oil 05 ml

Lemon juice 05 ml

ZUCCHINI HUMMUS

Peeled zucchini 50 gms

Tahini paste 05 gms

Garlic 05 gms

Salt 02 gms

Lemon juice 02 ml

Olive oil 05 ml

Paprika powder 01 gms

METHOD

For Quinoa

1. Soak red quinoa in water for almost 2-3 hrs before cooking
2. Let it cook with salt and double the amount of water with closed lid
3. Strain and keep aside
4. Fine chop onion, garlic and bell pepper and sauté
5. Add these to the cooked quinoa, adjust seasoning and add lemon juice

For Zucchini hummus

1. Add zucchini, garlic, and tahini paste to the blender and blend it finely
2. Now take out in a bowl and adjust seasoning and add lemon juice
3. Keep it in a freezer

Now take a salad bowl, place Quinoa on top of lettuce and place zucchini hummus on side.

STIR FRY VEGETABLES IN WHITE GARLIC SAUCE WITH BURNT GARLIC BROWN RICE

INGREDIENTS QUANTITY

Broccoli 10 gms

Pok choy 10 gms

Baby corn 10 gms

Carrot 10 gms

Spinach 20 gms

Garlic 10 gms

Corn starch 02 gms

Brown rice 100 gms

Spring onion 05 gms

METHOD

1. Blanch all the vegetables and keep aside and keep brown rice for cooking.
2. Now take a wok and add sauté garlic and add vegetable stock and corn starch.
3. Add all the vegetables and adjust seasoning
4. Now again take a wok, add oil and brown rice and spring onion and finish with burnt garlic.
5. Serve piping hot with vegetables.