A perfect Valentine calls for a classic valentine spread and then some more. Executive Chef Mahtab Ansari of Jal, Z Luxury Residences, Mumbai, creates an enticing menu that promises to kindle your senses. Go for it.
{SOUP}
Asparagus and pistachio shorba
Ingredients
asparagus, cut into half, 150 g
pistachios, chopped, 150 g
onion, chopped, 100 g
green peas, 80 g
curd, 50 g
kewda water, 2 drops
veg. stock, 200 ml
ginger-garlic paste, 10 g
white pepper, 1 g
green cardamom, powdered, 5 g
ghee, 100 g
salt to taste
Method
- In a pan, add ghee and sauté the asparagus and pistachios with the onions.
- Then, add the green peas and curd to it.
- Blend this mixture to make a puree and set aside.
- In another pan, add the ginger-garlic paste. To it, add the asparagus puree along
with kewda water and vegetable stock. - Season with salt, pepper and cardamom powder. Serve hot.
{SALAD}
Chicken caesar salad with sprouts
Ingredients
romaine lettuce, 150 g
iceberg lettuce, 50 g
chicken breast, diced, 1
bean sprouts, 50 g
herb croutons, 30 g
cherry tomatoes for garnish, 20 g
Caesar salad dressing, 10 ml
Method
- Cook the chicken separately and keep aside.
- Combine the romaine and iceberg lettuces in a large serving bowl.
- Top it with the chicken pieces, bean sprouts and croutons.
- Drizzle the Caesar salad dressing over it and toss well.
- Garnish with cherry tomatoes and serve.
Grilled vegetable salad
Ingredients
zucchini, chopped, 100 g
broccoli, chopped, 100 g
bell pepper, chopped, 80 g
mushrooms, chopped, 50 g
onion, chopped, 5 g
garlic, chopped, 5 g
salad oil, 50 ml
oregano to taste
black pepper to taste
salt to taste
Method
- Grease the grill pan by brushing it with a little oil.
- Combine the zucchini, broccoli, bell peppers and mushrooms in a shallow dish and sauté.
- To make the marinade, mix onions, garlic, black pepper, oregano and salt in a bowl, and add 2–3 tablespoons of oil.
- Add the sautéed vegetables to the marinade. Grill the vegetables together, toss well and serve.
{STARTERS}
Fig and banana tikki
Ingredients
raw bananas, 250 g
dried figs, 100 g
cheddar cheese, grated, 20 g
hariyali mawa, 100 g
cardamom powder, 10 g
white pepper, 2 g
saunf powder, 2 g
shahi jeera, 2 g
kasoori-methi powder, 2 g
almonds, crushed, 10 g
cashews, crushed, 10 g
ghee, 50 g
salt to taste
Method
- Boil the bananas for 10 minutes. Peel and chop them finely.
- Chop the dried figs and mix it with the bananas.
- Add the grated cheese, the spices, crushed almonds and cashews, and mix them well too.
- Divide the dough into small portions and prepare tikkis.
- Heat oil in a shallow pan and fry the tikkis.
Serve hot with chutney.
Jhinga methi malai
Ingredients
tiger prawns, 190 g
For the marinade
powdered cashew nuts, 30 g
cheese, grated, 50 g
fresh fenugreek, finely chopped, 100 g
hung curd, 100 g
coconut milk powder, 20 g
white pepper, 2 g
kasuri methi, 5 g
ginger-garlic paste, 10 g
olive oil, 50 ml
salt to taste
Method
- Peel and devein the tiger prawns and keep aside.
- Mix all ingredients and prepare the marinade.
- Now marinate the prawns with this mixture for two hours.
- Heat a charcoal oven, sear the marinated prawns with olive oil and cook in the oven.
- Serve hot with green chutney.
{MAIN COURSE}
Lagan ka murg
Ingredients
chicken leg, 2–3 pieces or 220 g
brown onions, chopped, 200 g
almond paste, 50 g
yellow chilli powder, 5 g
coconut milk, 100 g
curd, 50 g
mustard oil, 100 ml
kesar, 5 g
kewda water, 2 drops
ghee, 50 g
chef’s masala (a blend of bhujwa, nihari and nihari masalas), 10 g
salt to taste
Method
- To prepare the chicken stock, sauté the onions and almond paste in ghee.
- Then, add the chicken pieces and sauté. Add coconut milk, yellow chilli powder, curd, kesar, kewda water and mustard oil and cook for a while.
- Add chef’s masala and adjust seasoning. Serve hot with roti or naan.
{DESSERT}
Rose petal kheer
Ingredients
milk, 400 ml
basmati rice, 100 g
sugar, 50 g
rose syrup, 1 tbsp
water chestnuts, sliced, 20 g
rose petals for garnish
Method
- Heat the milk in a vessel and allow it to come to a boil.
- Add rice to the milk, and let it simmer till the rice cooks.
- When the milk thickens, add sugar to it. Pour into a container and refrigerate for 3–4 hours.
- Just before serving, add the rose syrup and sliced water chestnuts. Garnish with rose petals and serve.
Dark and white chocolate crème brûlée
Ingredients
dark chocolate, 50 g
white chocolate, 50 g
sugar, 20 g
egg yolk, 1
cream, 15 g
Method
- Melt the white and dark chocolate separately, and pour the liquids into ramekins.
- Now place the ramekins into a large roasting pan. Pour enough hot water into the pan so that it comes halfway up the sides of the ramekins.
- Bake just until the crème brûlée is set. Then, remove the ramekins from water, and refrigerate.
- In a medium bowl, whisk the sugar and egg yolk until well blended.
- Add the cream, a little at a time, stirring continuously.
- Now melt this mixture to form a crispy top. Place it with the chocolate just before serving.
Executive Chef Mahtab Ansari
Get the taste at: Jal, 29/1, Oakwood Premiere, JR Mhatre Road, Iris Park, Juhu, Mumbai;
Ph: 022-66238888
Photographs: Haresh Acharya
