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Monsoon special: How to make oats and onion fritters

July 15, 2019 14:20 IST

Avinash Kumar, executive chef, Novotel Imagica Khopoli shared these recipes.
All photographs and recipes: Courtesy Novotel Imagica Khopoli

Oats and Onion Fritters

Oats and Onion Fritters

Ingredients

  • 50 gm oats
  • 20 gm rice flour
  • 20 gm ragi flour
  • 3 gm fresh coriander
  • 100 gm sliced onion
  • 20 gm chopped spinach
  • 2 gm ginger
  • A pinch of turmeric
  • A pinch of red chilli powder
  • A few curry leaves
  • 300 ml oil
  • Salt to taste

Method

  • Soak oats in hot water and keep aside for about 4 to 5 minutes. Mix ginger and green chilies to a course paste.
  • Add remaining ingredients -- rice flour, ragi flour, fresh chopped coriander, chopped spinach, sliced onions, chopped curry leaves, and Indian spices with the soaked oats and season well.
  • Make fritters out of the batter.
  • Heat the oil and deep-fry it until gets golden brown in colour.
  • Serve hot with mint chutney.

Calamari Fritto

Calamari Fritto

Ingredients

  • 110 gm squid rings
  • 60 gm tempura flour
  • Juice of half a lemon
  • 20 gm parsley
  • 20 gm refined flour
  • 5 gm semolina
  • 20 ml sweet chilli sauce
  • 5 gm garlic confit
  • Salt to taste
  • 5 gm Dijon mustard

Method

  • Marinate the squid rings with salt pepper and mustard paste.
  • Dust the squid rings with refined flour and semolina.
  • Dip in the tempura batter and deep fry it till golden in colour.
  • Serve it with lemon half, garlic confit Thai chilli sauce and parsley sprig.

Barbeque Corn On the Cob

Barbecue Corn on the Cob

Ingredients

  • 500 gm corn on the cob
  • 20 gm paprika powder
  • 30 gm brown sugar
  • 20 ml Worcestershire sauce
  • 30 ml red wine vinegar
  • 2 gm black pepper powder
  • 50 ml tomato ketchup
  • Salt to taste

Method

  • In a blender, combine brown sugar, ketchup, vinegar, Worcestershire sauce. Season with paprika, salt and pepper. Blend until smooth.
  • Marinate the cob with the above marinade and rest it for 10 minutes.
  • Pot the cob on the skewer and roast it on a pit fire barbeque.

Mango Baked Yoghurt

Mango Baked Yoghurt

Ingredients

  • 100 gm hung curd
  • 100 gm fresh cream
  • 80 gm sweet condensed milk
  • 50 gm fresh mango pulp

Method

  • Mix hung curd and fresh cream. Add condensed and Whisk it nicely.
  • Add freshly squeezed mango pulp in the above mixture and divide the mixture in moulds. Bake it at 150 degree Celsius for 7 to 8 minutes.
  • Let it cool and refrigerate.
  • Garnish with fresh chunks of mango and serve chilled.

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Chef Avinash Kumar
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