Who doesn’t like a delightful serving of appetisers before the mains are on. Chef Pawan Bisht, Head Chef at Junglee Billee, New Delhi, brings you recipes you can serve up at your next get-together at home.
Apple, Tomato and Truffle Soup
• 3 cups tomato juice
• 2 cups apple juice
• 1 no. green chilli, slit and deseeded
• 1 tbsp fresh basil, chopped
• a few drops of truffle oil
• ½ cup fresh apple chunks
• 1 tbsp olive oil
• salt, to taste
• black pepper, to taste, crushed
Place a pan on medium heat. Add olive oil. To that, add green chilli and chopped basil, and sauté well. Once the flavours of the green chilli and basil are infused in oil, add the tomato juice and cook well. When the tomato juice is reduced to half of the original quantity, add the apple juice. Cook for two minutes. Garnish with the fresh chunks of apple and the drops of truffle oil. Serve hot.
Watermelon, Feta and Amaranth Salad
• 2 cups scooped watermelon
• 2 cups aragula leaves, washed
• 4 tbsp fresh lemon juice
• 2 tbsp organic honey
• 2 tbsp olive oil
• 4 tbsp amaranth seeds, roasted
• ½ cup feta
• salt and pepper to taste
In a bowl, blend olive oil, honey, lemon juice, salt and pepper, thoroughly. Scoop watermelon and keep in the fridge to chill. Meanwhile, in a mixing bowl, add the dressing and the aragula. Toss it well. Place the dressed aragula in a plate along with the watermelon. Crumble the feta on top of the
salad and garnish with the amaranth seeds.
Chocolate and Cookie Mousse (eggless)
• 100 g dark chocolate
• ½ cup heavy whipped cream
• 3 nos. crunchy chocolate cookies
• 3 nos. maraschino cherries
Place chocolate in a bowl over a double boiler on low heat. Stir chocolate until it melts. Then turn off the heat and let stand. Beat the cream over ice till
it forms a soft peak. Now add the melted chocolate to the whipped cream and mix well. Let it settle down for at least 15-20 minutes. Take a serving bowl and crush the cookies at the base. Pour the chocolate mixture to it and refrigerate it for at least half an hour to settle down. Garnish with the whipped cream and maraschino cherries.