Step back and indulge with monsoon recipes!

Monsoons are here –  the season to celebrate and find every reason not  to get outta bed. This monsoon season Chef Ajay Thakur, brings to you recipes that will rejuvenate your taste buds. 

Here are a few recipes that by Chef Ajay Thakur, Corporate Chef at Hitchki & Bayroute

• Lebanon Lentil by Bayroute
• Kothe Momo by Hitchki

Lebanon Lentil
Ingredients:
Red Masoor Dal – 60gm
Chopped Onion – 10gm
Chopped Celery – 5gm
Chopped Garlic – 5gm
Chopped Carrot – 10gm
Ghee – 20gm
Bay Leaf – 3gm
Water – 200ml
Salt to Taste
Dukkah Spice- 12gm
Cumin Powder – 4gm
Vegetable stock – 50ml

Method:

1. Soak the dal for 20 minutes in warm water.
2. In a saucepan add half the ghee and bay leaf and let it crackle.
3. Sauté all the chopped Vegetables till translucent.
4. Add in the strained dal and sauté for a couple of minutes.
5. Add in the water and bring to a boil continuously stirring.
6. Cover and Simmer for 20 min or till the Dal has completely dissolved in the water.
7. Remove the Bay leaf, cool the mixture and then blend till a smooth thick mixture is formed
8. In a Pan add mixture add in Vegetable stock, salt, and cumin powder, Finish the soup with the remaining ghee.
9. To Garnish sprinkle the Dukkah Spice and serve hot.
   
   Serving: 200gm
   Prep Time: 20 min
   Cooking Time: 20min
   Calories Per serving: 475gm
   Cooking tip: If Dukkah is not available in the kitchen one old replace with any spice like Zaatar or Sumac or even Garam Masala.

KOTHE MOMO
For Dough
1 cup all-purpose flour
1/2 tsp. salt
Enough water, to knead the dough
For Filling
1tsp light soya sauce
1/4 tsp. vinegar
1/2tsp white pepper powder
Salt, to adjust
1/2 cup mix vegetable Finely Chopped (cabbage, carrot, capsicum)
4 tsp. finely chopped shallots
1 tsp. grated ginger
4 garlic, finely chopped
2 tsp. finely chopped coriander

Preparation:

1. At first, prepare the dough. Mix in salt with flour well and pour in enough water to form a dough. Lastly add oil to glaze it, knead again. Now, cover with a wet moist cloth and set it aside for two hours.
2. Secondly, you can prepare the vegetable filling; just mix everything under filling so, onion, coriander, soy, ginger, garlic, and a favorable amount of salt. White pepper powder. Keep aside, our filling is also ready.
3. Take the dough and divide it into four equal balls, take each ball and roll out as thin as possible.
4. Later on, using a cookie cutter or any lid, make a circle cut.
5. Spoon 1 tsp. of filling into a circle and fold it on one side, to get a half-moon shape
6. You can very well seal dough from preventing the filling to fall out. You can also make some handy impressions, to make it look extra-special
7. Now, steam these dumplings for ten minutes
8. They are done, usually tested by inserting a knife onto the surface of momo. If the knife comes out clean, then momo is cooked.
9. Before serving, pan fry them or toss them in a pan till they are slightly browned.