There’s nothing quite as exciting as the changing seasons. And as the temperature heats up, paying attention to your diet is particularly important, especially if you’re expecting or have a fussy eater at home. Operations Manager and Executive Chef, Anshul Sethi, of the Fortune Park Lake City Hotel, Thane, has designed a meal exclusives to tease your taste buds and help you stay healthy. What are you waiting for? Dinner is served

Broccoli Broth

YOU NEED:
1 cup broccoli fl orets
1 tsp olive oil
1/2 tsp chopped garlic

For the stock
2 tbsp chopped celery
1/2 cup chopped onions
1/2 cup chopped carrots
10 gms salt
5 gms freshly ground pepper

YOU MUST:
Heat olive oil in a deep nonstick pan. Add in the garlic, onion, carrot and celery and sauté for two to three minutes. Now, add in the broccoli florets, salt and two and half cups of water. Let it cook for two to three minutes, stirring occasionally, before you season it with salt and pepper. Put on the lid and let it simmer for eight to 10 minutes. Serve hot with bread rolls

Mushroom and Spinach Timble with Fruit Salsa

YOU NEED:
100 gms chopped fresh fruit
1 finely chopped red bell pepper
1 finely chopped yellow bell pepper
5 gms jalapeno slices
5 gms chopped green chillies
2 ml tabasco sauce
10 ml lemon juice
Salt to taste
10 chopped button mushrooms
10 gms chopped garlic
15 gms chopped onions
35 gms blanched and chopped spinach
30 ml olive oil
5 gms parmesan cheese
5 gms fresh basil leaves
5 gms fresh thyme
20 ml balsamic vinegar
10 ml honey
10 gms brussel sprouts
10 gms rocket leaves
20 gms iceberg lettuce

YOU MUST:
Sauté some of the onion, green chilies, coriander and jalapeno in olive oil. Remove them from the fl ame and add in the bell peppers and fruit. Season it with a few drops of tabasco and lemon juice and set aside. Next, create a duxelle (fine mince) of the mushrooms by sautéing it with some garlic and the remaining onion. Season this mixture with the fresh herbs and set aside. Next, sauté the spinach with the remaining garlic in olive oil and set aside.

FOR THE GARNISH:
Toss the blanched brussel sprouts in a little of the fresh herbs and set aside. In a separate non-stick pan, heat the balsamic vinegar and honey and bring it to a string-like consistency. Set aside when done.

PLATING UP:
Use a mould that is four inches high and three inches in diameter to plate up the salad. Spread the spinach mixture on the bottom to create a vibrant green layer at the centre of the plate. Next, evenly spread the mushroom duxelle and pat it down to create a compact and firm layer. Finally, top it off with the fruit salsa. Before serving the dish, make sure you have sufficiently chilled it. This will ensure the layers remain perfectly stacked. As a final touch, scatter the brussel sprouts and rocket leaves on the plate and glaze it with the balsamic and honey reduction.

Sesame Palak Paneer with Coriander Roti

YOU NEED:
150 gms malai paneer
250 gms fresh spinach
1 finely chopped large onion
1/2 tsp kasuri methi powder
1 tsp ginger-garlic paste
1/2 tsp garam masala powder
1 tbsp oil or ghee
1 tsp white butter
2 to 3 fi nely chopped green chillies
1 tsp roasted sesame seeds
1/2 tsp cumin seeds

YOU MUST:
Take a sauce pan and boil the spinach on medium heat. Make sure to not overcook the spinach. When done, drain the water and set aside to cool. Grind to a fine paste when completely cooled and set aside. In a pan, heat the oil or ghee. When suffi ciently hot, add in the cumin seeds. After they begin to splutter, add the green chillies and onion and sauté till it turns golden brown. Next, add in the ginger-garlic paste and sauté till the rawness dissapates. Next add in the kasuri methi, kashmiri chillies, salt, garam masala and mix well. Now add in the spinach paste and cook well. When the mixture begins to leave oil, add in some water and let in simmer for about two minutes. Finally, add in cubes of malai paneer, the white butter and mix well. Turn off the heat, sprinkle with sesame seeds and serve it with coriander roti.

Multigrain Egg Wrap

YOU NEED:
250 gms multigrain fl our
3 eggs
2 tbsp ghee
1 inch piece ginger
2 green chillies
2 large onions julienned
2 capsicum julienned
1 carrot julienned
Salt and pepper to taste
5 cloves minced garlic
2 tbsp fi nely chopped coriander leaves
2 tbsp tomato ketchup
1/4 tsp red chilli powder
1/2 tsp Kitchen King masala

YOU MUST:
Start by making the dough. Add the multigrain fl our, salt and water and knead till soft and smooth. Cover the dough and set aside for 30 minutes. Next, divide the dough into equal balls to roll out. Next, apply some ghee to a dough ball and roll it into a thick chapati. Repeat the process till all the dough balls have been rolled out. Next, pan fry the parantha, occasionally drizzling with ghee, till evenly cooked. Your multigrain paratha is ready. Next, crack your eggs into a bowl and beat it adding some salt and pepper and set aside.

For the filling, heat oil in a pan and add the onions, ginger, garlic, green chillies and sauté until onions turn translucent.Next, add the julienned capsicum and carrots, and sauté on high flame for a few minutes. Add salt (as needed) and all the spice powder. To this mixture, add in the chopped coriander leaves, tomato ketchup. Turn off the heat and mix well. The vegetables should retain the crunchiness, so avoid overcooking them. Set the mixture aside.

Next, heat a tawa, and heat a little oil in it. Then, pour over some eggs and let it start to cook. Then place the parantha on top of the egg mixture and press it well. Once the egg gets cooked, flip it over to the other side, cook for two to three seconds and remove from heat. Now place two to three tbsp of the prepared vegetable filling on egg side of the parantha and roll it tightly. Wrap it in a butter paper and serve with mint chutney.

Avocado and Berry Mousse

YOU NEED:
1 large avocado
50 gms whipped cream
100 gms sugar
100 ml water
50 gms Fresh berries
8 gms gelatin
2 egg whites
50 gms cream cheese

YOU MUST:
For the berry and avocado puree, add in the berries, avocado, sugar and water into a sauce pan and heat the mixture for 10 to 12 minutes. Remove the mixture from the heat and blend it till it turns into a fine puree. Set aside and let it cool for an hour. In a separate bowl, beat the egg whites and sugar until fluffy. Gently fold in the whipped cream and cream cheese till no lumps remain. Next, soak gelatin in 20 ml water and melt the same on double boiler until the gelatin dissolves. Slowly add the gelatin to the egg and cream mixture, and mix in the puree. Mix well to avoid any lumps and pour into moulds to set. Keep the mousse in the refrigerator for at least two to three hours. When you’re ready to serve, remove the mousse from the moulds and garnish with chocolate and fresh berries