Fish in mango sauce

Ingredients (to serve one):

· 3 boneless fish fillets.
· Salt, to taste.
· 5gm white pepper powder.
· 20gm mustard paste.
· Juice of 1 lemon.
· 100gm mango pulp.
· Capsico sauce, a dash.
· 100gm boiled mixed vegetbls.
· 10gm chopped garlic.
· Sugar, to taste.
· 1egg.
· 50gm flour.
· 50ml refined oil.
· 5gm crushd ppper. 2-3gm chopped parsly.

Method:

Wash the sliced fish and soak the excess water with kitchen paper. Marinate the fish with lemon juice, oil, white pepper powder, chopped garlic and mustard paste and keep aside for half an hour. Beat the egg and put the marinated fish in it for a couple of minutes. Take the fish out of th egg and coat with flour. Heat oil a frying pan and grill the fish coated with flower one by one.

For the sauce, heat a pan and add oil. Add crushed pepper, and put the fresh mango pulp in it. Add Capsico , salt and sugar. On a plat, place boiled vegetables. Put fish fillets on one side, and top with the mango sauce. Garnish with chopped parsly, crushed pepper and a ripe mango slice.

Prawn and mango cocktail

Ingredients (to serve one):

· 6small pieces of prawn.
· 3tbs mayonnaise.
· 1tbs tomato ketchup.
· Capsico sauce, a dash.
· 1tsp lemon juice.
· 6ripe mango scoops (small).
· 1lemon wedge.
· 1boiled egg.
· 1olive.
· 25gm lettuce.


Method:

Boil the prawns and keep aside. Mix the mayonnaise, tomato ketchup, Capsico and mango pulp in a mixing bowl. This is your cocktail sauce. Now pour the sauce over the mango scoops and boiled prawns. In a cocktail glass, put a lettuce leaf. Then add the mango scoops and prawns. Garnish with a boiled egg, olive and lemon wedge.

Sprout salad with banana flowers

Ingredients:

· 300gmsprouts –mango, chana, wheat, bean etc or mixture of all.
· 40gm carrots, julienned.
· 40gm cucumber, julienned.
· 30gm raw mango, julienned.
· 30gm frsh tomato deseeded and julienned.
· 20gm lettuce hand shredded.
· 50gm banana flower.
· 15gm cornflour.
· Oil.
· 2 lemon wedges.

Dressing:

· 20ml olive oil.
· 10ml lemon juice.
· 1tsp salt.
· 1/2tsp pepper.
· 2tbs fresh coriander, chopped.

Method:

Clean and wash the banana flowers. Marinate with salt and pepper and dust with corn flour. Deep fry. Keep aside. Blend dressing ingredients well. Pour over chilled vegetables. Add the banana flower. Garnish with lemon wedge. You can use lotus stems or kumrophul instead of banana flowers.

Chilled watermelon carpaccio with rocket and feta cheese crumble

Ingredients:

· 100gm watermelon.
· 5gm basil.
· 5ml olive oil.
· 10gm feta cheese.
· 5gm rocket lettuce.
· 5ml balsamic vinegar.

Method:

Cut watermelon into thin slices. Prepare a dressing with olive oil and basil and marinate the watermelon in it. Chill the marinated watermelon. Arrange it on a plate and garnish with rocket lettuce leaves. Sprinkle some feta cheese and serve chilled.

Beetroot Carpaccio

Ingredients:
· A large beetroot.
· 5gm mescaline leaves (mixed baby lettuce).
· 2tbs extra virgin olive oil.
· 1tbs lemon juice.
· Sea salt.
· Pepper.
· 2tbs mango coulis.
· 2tbs toasted walnuts.

Method:

Boil the bet root in cold salted water and allow it to cool. Peel and thinly slice. Arrange slices on a dinner plate. Whisk olive oil, lemon juice, sea salt and peeper and drizzle over the sliced beetroot. Then, drizzle the mango coulis on top and arrange the mixed mescaline green over it. Garnish the salad with walnuts.

Mango coulis: Puree the pulp of one mango in a blender with some olive oil and seasoning.