The judges’ recipes

PLU Sthe fi­nal­ists re­vealed

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Soy and corn wraps

Makes 6 3 tbsp oil 1 tsp cumin seeds 2 tbsp chopped gin­ger 1 tbsp chopped gar­lic 4 tbsp chopped onion 1 tsp turmeric pow­der 2 tsp pa­prika 1 tsp chopped green chilli 1/2 tbsp co­rian­der pow­der 1 tsp garam masala pow­der 4 tbsp chopped tomato 5 tbsp finely chopped red, yel­low and green pep­pers A pinch chopped co­rian­der 2 tsp lemon juice 1 cup soy nuggets, soaked

in wa­ter for 1 hour 4 tbsp canned sweet­corn 1 cup thick yo­gurt

For The bread 2 cups re­fined flour 1 tbsp ghee 1 egg 1/2 cup milk 1 tbsp su­gar 1 tbsp salt

1In

a pan, heat oil over high heat. add cumin seeds gin­ger, gar­lic and onion and sauté un­til onion is light brown in colour.

2add

re­main­ing in­gre­di­ents, ex­cept soy nuggets, sweet­corn and yo­gurt. Cook for 10 min­utes or un­til toma­toes soften.

3drain

soy nuggets, squeez­ing to get rid of ex­cess mois­ture. add corn and nuggets to the pan. Sea­son with salt and cook un­til mix­ture is dry.

4To

pre­pare the bread, mix to­gether all the in­gre­di­ents and knead to make a soft dough. di­vide into six equal balls and roll into 15cm-di­am­e­ter discs.

5Place

one disc on a hot non-stick pan or grid­dle. When bub­bles be­gin to ap­pear on the sur­face, flip it over. Smear a bit of ghee on top, cook for a few more sec­onds then flip over again. Smear ghee on the other side as well and cook un­til slightly brown on both sides. re­peat with re­main­ing discs.

6Mix

the pre­pared fill­ing with yo­gurt. Place a spoon­ful of mix­ture into the cen­tre of each pre­pared bread, leav­ing some left over. Fold breads care­fully to make wraps. Warm wraps through on a hot grid­dle and serve over spare mix­ture with mint chut­ney.

Chef Ak­shay Nay­yar

Chef Alexio Pasquali

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