Tweet Recipes – Part 2

  1. Sundried tomatoes wrapped in potato slices, brushed with herb oil & baked. Add half an olive to the toothpick that runs through this & serve
  2. Brush cauliflowerlets with ginger-honey & char/grill. Mix salt+lemon juice+tabasco sauce+balsamic vin. & spray on each flower while hot.
  3. Pressure cook small colacasia till tender, marinate in tamarind water+chili pow., dust with gram flour & deep fry with curry leaves+mustard
  4. Mildly blanched spinach leaves (whole) fried crisp (please be attentive to the leaves) and tossed with roasted white sesame seeds
  5. One ripe guava, peeled/de-seeded, processed with green chilis+rock salt+oil. Add finely chopped tomatoes if you like. Dip for nachos/grissini
  6. Hollow tomatoes rubbed(in&out) with oil, stuffed with cooked parsley rice+blanched peas+harissa. Bake till crinkled and done.
  7. Char grilled zucchini wedges (balsamic vin. braised) tossed in sour cream+finely chopped caramelised onions+finely cut green chili+parsley
  8. Halve potatoes, scoop to make a cup, deep fry & (when cooled) stuff with mix of cooked corn+liquid cheese+chili flakes+chopped tomatoes
  9. Soften rice paper (in hot water). Place basil leaf+seared crumbled tofu+peanut pow.+julienned sauteed red bell pepp+basil leaf. Roll n wrap.
  10. Blanche shallot and marinate in lemon juice+tamari ;-). Pat dry and sautee with cumin seeds. Top with fresh grated ginger. Use a toothpick.
  11. In thin rice-flour dough circles place a little chopped sundried tomatoes+steamed corn+mozzarella cheese, fold like a garlic bulb & steam.
  12. Marinate long thin strips of cucumber in plain vinegar+lemon juice (2 hrs). Spread paste of black pepper pow.+spring-onion greens+oil. Roll.
  13. Finely dice gooseberries, saute with whole garlic till tender. Add oily harissa+capers+crushed walnuts/pine nuts(optional). Dip or spread

5 thoughts on “Tweet Recipes – Part 2

  1. Brilliant effort – every one of them, verily a gourmet dish. If only every ingredient magically shows up in my kitchen, I won't need my Alladdin's genie cum cook today to actually cook them into these brand new original creations from a genius (?!) ratatouille Chef, will I?


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