Chef Vikas Seth, prominently recognised as a Mexican specialist, recreates the flavours of Indian and Mexican cuisine to arrive at a lovely Glocalised dish. Check out these wonderful recipes curated by him.
1. Ragi Tacos plated along with Spiced pumpkin, roasted tomato salsa, dairy free sour cream, popped amaranth and micro greens
Ragi Flour 100gms
Cumin Seeds(roasted)whole 2gms
Onion finely chopped 10gms
Green chilli finely chopped 1/2tsp
Refined oil 20ml
Mix the Ragi flour in a bowl. Boil water in a pot, add in the onion, green chili, cumin, salt & half of oil.
Add the flour in the boilng water, mix it with a wooden ladle till a dough is formed.
Take it out from the pot and Knead the dough lightly and keep it warm under a wet kitchen napkin.
Make small balls of 20gms each from the above made dough. Place the dough balls in between plastic sheet and press in the roti press to make approx 3inch to 4inch Diameter roti/taco.
Take it out carefully from the plastic sheet and cook it lightly on a griddle or non stick pan, use a little of oil to smear it on the roti/taco.
Take it off and cover with a cloth and keep it aside.
Baby Pumpkin with skin 140gms
Asafoetida a pinch
Turmeric a pinch
Cumin seeds 1/4tsp
Coriander Seeds(crushed) 1/4tsp
Fennel seeds 1/4tsp
Green chili 1/2tsp
Curry leaves 1tsp
Tamarind Pulp 1tsp
Water as required
Wash the baby pumpkin and cut into fingers along with the skin, clean the inside seeds the center soft part.
Heat oil in a pan, add asafoetida, turmeric, cumin, coriander, fennel seeds, green chili and the curry leaves.
Then add the baby pumpkin fingers and sautee. Sprinkle some grated jaggery and salt to taste. Cover it with lid and let it cook in a slow flame.
After 10 minutes check if its cooked, add tamarind pulp, sprinkle some water if required. Cook it till its soft and take it off the flame and keep it aside.
Black Eyed Beans
For Boiling Black eyed Beans:
Black Eyed beans 100gms
Bay Leaf 1pc
Onion Chopped 2tbsp
Green Chilli(Chopped) 2tsp
Turmeric powder 1/4tsp
Cumin seeds(roasted) 1/2tsp
Coriander leaves(chopped) 1tbsp
Tomato (Chopped) 100gms
Black Eyed Beans(boiled) 200gms
Salt to taste
Wash & Soak overnight the black eyed beans. Keep it for boiling with a bay leaf and salt.
Cook till its soft, reserve the cooking liquid as well. Heat oil in a pan, add cumin, chopped garlic, onion, green chilli and turmeric, sautee then add in chopped tomato and cook for few minutes.
Add in the cooked black eyed beans, along with little cooking liquid, mash a little of the beans and leave the rest whole.
Adjust the seasoning, add in the chopped coriander. Take it off the flame and keep it aside.
Dairy Free Sour Cream
Cashew nuts 50gms
Lemon Juice 2tsp
Salt to taste
Soak cashew in the water for couple of hours. Let it boil and them simmer it for 5 to 7 minutes till soft.
Let it cool down a little and make a paste of it in a blender using the same water in which it is boiled.
Add jaggary , lime juice and salt to balance the seasoning. Fill it up in a Squeezy bottle and keep it chilled in the fridge.
Roasted Tomato Salsa
Green Chilli 1pc
Salt to taste
refined oil 1tsp
Wash the tomatoes and green chilli and peel the onion and garlic. Roast the above ingredients in an oven or in a pan, till it is cooked and charred lightly, add in the oil.
Make a coarse puree in a blender or muddle it in molcajete. Add salt and and check the seasoning. Keep it on the side.
Ingredient: Amaranth seeds 20gms
Heat an empty sauce pan on a high flame till it smokes. Add the amaranth seeds in the pan , cover it with a lid and toss the pan.
The seeds will start to pop inside with in 5 to 10seconds, and its ready. Take it out from the pan immediately before it gets over done and keep it aside for garnishing.
Ragi roti/Taco 2nos
Black Eyed Beans 60gms
Spiced Pumpkin 40gms
Roasted Tomato Salsa 30gms
Sour cream few drizzle
Micro Greens (For Garnish) few sprigs
Banana Leaf(For Plating) 0.5nos
Sprinkle water on the ragi taco and warm it on the griddle or non stick pan.
Spoon black eyed beans on the ragi roti/taco, top up with roasted tomato salsa, drizzle of dairy free sour cream and the spiced pumpkin fingers. Serve the taco on a banana leaf. Garnish with pop amaranth, micro greens and edible flowers.
2. Yam/ Colocasia Guacamole and Millet chips
Yam/ Colocasia Guacamole
Yam/ Colocasia deskinned,cut into chunks 100gms
Onion brunoise 2tbsp
Tomato brunoise 2tbsp
Green Chilli(chopped) 1tsp
Lemon Juice 2tbsp
Salt to taste
Olive oil - extra virgin 3tbsp
Coriander Paste 2tbsp
Over cook the yam/colocasia in the salted water. Once over done take it off the flame, drain the water and mash it with a fork.
Cool down the mashed mixture. Add in oilve oil, salt, lemon juice, coriander paste and mix it well to get a mild green colour, similar to smashed avocado.
After this add in chopped tomato, onion, green chilli and fresh coriander leaves and mix it. Keep it chilled. Serve with Millet Chips.
Ragi Flour 60gms
Bajra Flour 40gms
Cumin Seeds (roasted whole) 2gms
Onion(finely chopped) 10gms
green chili(finely chopped) 1/2tsp
refined oil 20ml
Mix the Ragi and Bajra flour in a bowl. Boil water in a pot, add in the onion, green chili, cumin, salt & half of oil.
Add the flour in the boilng water, mix it with a wooden ladle till a dough is formed. Take it out from the pot and Knead the dough lightly and keek it warm.
Make small balls of 20gms each from the above made dough. Place the dough balls in between plastic sheet and press in the roti press (approx 4inch Diameter). Take it out carefully from the plastic sheet and cook it lightly on a griddle plate, use a little oil to smear on the roti.
Take it off once cooked and cut into 4 pieces, serve warm along withyam/colocasia guacamole.
Picture: (In the left) - Yam/ Colocasia Guacamole and (In the right) - Ragi Tacos plated along with Spiced pumpkin, roasted tomato salsa, dairy free sour cream, popped amaranth and micro greens.
Picture Credit: Neha Thakur