GLUTEN FREE QUICK FIXES TO BEAT THE HEAT WITH CHEF APOORVA KUNTE

I was chatting up with Chef Apoorva; a bright young chef of Indian origin who is doing some great stuff in terms of cuisine at The Westin Dhaka. Interestingly in fact his two dishes Dhokla and Khandvi that he has been teaching at the Hotel were an integral part of Modi Sir’s (this is how he is stated to in Bangladesh, amongst the youth) vegetarian menu on his first ever visit to Bangladesh. And the conversation of course lead to more food talk and then he mentioned about some gluten free recipes and how he thinks the KitchenAid Diamond blender is a good kitchen accessory to have and is so affordable. And but of course I pestered him to share at least two recipes for my readers…so here we go …gluten free with Chef Apoorva Kunte…

“Summers are all about  vitalizing the body with essential nutrients because the body tends to perspire and loose essential salts and hydration , the recipes' featured are quick fixes that can be made  before heading out into the summer heat and returning from a tiring day outside because they are  rich in anti-oxidants, vitamins , essential salts and amino acids .The recipes are completely gluten and lactose free so will not make the body feel bloated up  after you have them at the same time would completely revitalize and refresh the body”, says Chef  Apoorva Kunte, Chef de cuisine, The Westin Dhaka

SUPER FOOD SUMMER SMOOTHIE

Preparation time: 8-10 mins; Serves 2

INGREDIENTS

Fresh /frozen Blueberries: 30 Gms; Passion fruit puree: 20 ml; Almond milk/soy milk: 150 ml; Sunflower seeds: 20 gms; Chia Seeds: 10 gms; Basil leaves: 2 gms; Sugar (optional): 5-10 gms; Salt: 2 gms; Ice cubes: 4-5

METHOD

1. Bring in all the ingredients into the KitchenAid diamond blender jar.

2. Using the pulse setting on the diamond blender at 3, blend the ingredients to a smooth thick mix.

3. Put the smoothie into a tall glass and enjoy over a summer afternoon.

The above recipe is gluten and dairy free

COCONUT, POMEGRANATE AND MEYER LEMON GRANITA

Preparation time: 5 minutes; serves: 2

INGREDIENTS

Frozen coconut water: 150 Gms; Fresh pomegranate juice: 50 ml; Fresh coconut meat: 50 gms; Juice of Meyer lemon: 10 ml; Sugar: 8 gms

FOR GARNISH:

Meyer lemon wedge; Mint sprig; Fresh raspberry

METHOD:

Bring in all the ingredients into the KitchenAid diamond blender jar. Using the pulse setting on the diamond blender at 4, blend to form an ice slush, being careful that the end product has to be icy and not watery. Immediately spoon the mixture out into chilled glasses and garnish with lemon wedge, mint sprig and fresh raspberry.

Serve immediately.

The above recipe is gluten and dairy free