Hindustan Times (Patna) - Live - - Lifestyle - By B Richard, ex­ec­u­tive chef, B-bar

In­tro­duc­tion: 60gm wa­ter­melon cubes, 40gm tofu, 20gm cu­cum­ber sliced, 20gm spinach blanched, 2 leaves of Thai sweet basil, 5gm Ponzu sauce, 25ml co­rian­der sauce, 15ml sriracha hot chilli sauce.

Method: Blanch spinach and

pre­pare the co­rian­der sauce by blend­ing fresh co­rian­der leaves with salt and green chilli. Next, get the cubes of wa­ter­melon, tofu, cu­cum­ber and Ponzu jelly ready. Place all the pre­pared sliced items on top of each other (as shown in the

pic­ture) and stick a fruit fork to hold it straight. On the side of the plate, make a lin­ing of sriracha hot chilli and co­rian­der sauce. Keep gap in be­tween.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.