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
