Spices restaurant at The Peninsula Manila serves various Asian dishes in an elegant setting. Photo courtesy of The Peninsula Manila.
When it comes to foods that cool you down during summer, Indian cuisine is always a good reference point. Using locally available fresh ingredients played up with flavorful spices that warm up then let the body cool down, or foods with cool properties like basmati rice and yoghurt, Indian dishes are suited for the Philippines’ tropical climate.
Last month, Chef Avanish Kumar Jain presented a sampling of some Indian dishes through a cooking class held at Spices Restaurant at The Manila Peninsula. The recipes comprise a complete meal: appetizer, Lobster and coconut salad mix with chat masala; main course, Chicken biryani; dessert, Banana white chocolate and mint samosa; and a refreshing drink, Mint and cumin flavored yoghurt.
These dishes are so versatile you could prepare them as a family meal at home or for an out-of-town picnic this summer. Just leave out the ice cream in the samosa dessert. Try and impress your family and friends with something different—divert from your usual summer ihaw-ihaw—and explore these delectable and refreshing dishes.
Jhinga Aur Kopra Ki Chat
(Lobster Aur Coconut Chat)
Yields 4 portions
Ingredients:
300 g Lobster cubes
1 tsp Turmeric powder
1 pc Medium-sized onion, cubed
1 pc Medium-sized tomato, cubed
75 g Fresh coconut, grated
1 1/2 tsp Chat masala
1 tsp Chili Powder
To taste Salt
2 tbsp Lemon juice
1 tbsp Fresh coriander, chopped
1. Boil the lobster cubes in turmeric and salted water then drain.
2. In a bowl, gently mix and toss the lobster, onion cubes, tomato cubes, grated coconut, chat masala, chili powder, salt, and lemon juice.
3. Garnish with chopped coriander.
Chicken Biryani
(Basmati Rice With Chicken And Indian Spices)
Yields 4 portions
Ingredients
For the rice:
500 g Basmati rice
1 tbsp Ghee
1 tsp Cumin seeds
2 pcs Bay leaf
2 pcs Cloves
2 pcs Green cardamom
½ tbsp Ginger/ garlic paste
To taste Salt
For the chicken:
1 tbsp Ghee
½ tsp Cumin seeds
1 large Onion, sliced
½ tbsp Ginger/ garlic paste
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Coriander powder
1 piece Green chili
500 g Chicken thigh (boneless)
1 tbsp Plain yoghurt
1 tbsp Fresh mint (chopped)
To taste Salt
1 piece Tomato
½ tsp Garam masala powder
Method
For the rice:
1. Wash and soak the rice for 20 minutes.
2. In a pan, heat one tablespoon ghee, cumin seeds, bay leaf, cloves, green cardamom and let them crackle. Add ginger/ garlic paste and fry for one minute. Drain and add the rice. Add 750 ml water and salt then cook the rice until half done.
For the chicken:
1. In a separate pan, heat one tablespoon ghee then add cumin seeds and sliced onions until light brown. Next, add ginger/ garlic paste and all the powdered spices except garam masala.
2. Toss in the green chili and chicken thighs and cook for ten minutes. Add plain yoghurt, salt, half of fresh mint and let it simmer until the chicken thighs are cooked. Add the sliced tomatoes and garam masala. Cook for two more minutes.
3. Add the rice and cover with a lid until the rice is cooked.
4. Sprinkle with remaining mint and serve hot.
Banana White Chocolate And Mint Samosa
Yields 4 portions
Ingredients
For the dough:
200 g Regular flour
20g Sugar
30 ml Oil
Water
For the stuffing:
2 pcs Ripe banana
120 g White chocolate
20 g Fresh mint
4 g Lemon zest
4 small scoops Vanilla ice cream
Method
For the dough:
1. Mix all the ingredients for the dough together to make soft dough, cover with a moist cloth and keep for 15 minutes.
2. Divide into equal balls and roll them until flat into thin oval discs.
For the stuffing:
1. Chop all the ingredients for the stuffing and stuff into the prepared dough.
2. Deep fry the samosas and serve with a scoop of vanilla ice cream.
Pudina Aur Jeera Lassi
(Mint And Cumin Flavored Yoghurt)
Yields 4 portions
Ingredients:
500 ml Plain yoghurt
Water
15 g Fresh mint leaves
1 tsp Roasted cumin powder
To taste Salt
Method:
1. Beat the yoghurt until it reaches a smooth consistency and add enough water to make it loose.
2. Chop the mint and add it to the yoghurt then add the roasted cumin powder and salt.
3. Serve chilled.
