Pla-E-Saan and Yera Masala Recipes:
Recipes from the Summer Collection 2013 menu by Chef Veena Arora at The Spice Route.
Many of you, like an awestruck child, must have often relished fine dishes at the finest of restaurants and even more often must have thought that preparing those gorgeous dishes must be such a tactful and consuming job. That might, well, be true mostly but not always, for as they say some of the best things in life are the simplest. And more often than not simplest of flavours are the most interesting for the palate, and to live by example are a few recipes from the kitchen of Spice Route Restaurant, The Imperial Delhi.
The Spice Route restaurant celebrates a culinary excellence of the South and South-East Asian cuisine, and their Special summer collection menu 2013 by Chef Veena Arora is on offer between 15th May- 31st July. So guys see if can find time to treat yourself to the awesome menu this summer’s but if you don’t then read on and make a few yourself. Oh yes, it’s the original restaurant recipe that The Imperial has shared with us for our readers, how cool is that. So, put on your aprons and make these 5-star dishes yourself at home.
Pla-a-Saan (Crispy fried fillets of Sole served with Spicy Palm Sugar sauce & garnished
with Sliver of Raw Mango) Recipe:
Ingredients (Serves 1):
- 200 gms Sole Fillet
- 100 gms Raw Mango
- 20 gms Palm Sugar
- 10 gms Chilli, Red and Green
- 05 ml Fish Sauce
- 30 gms Tempura Flour
- Oil (for frying)
- Mint leaves (for garnishing)
- Wash the sole fillet and pat it dry. Dust the slices with the tempura flour.
- Deep fry the fillets and keep it aside.
- Put palm sugar in the wok till it melts; add fish sauce and chillies to it.
- Grate the raw mango and add it to the sugar mixture.
- Pour the sauce over the fish and garnish with mint leaves.
Yera Masala (Kerala style prawns stir fried with black tamarind & dices of raw Mango) Recipe:
Ingredients (Serves 1):
- 150 gms Prwan
- 02 gms Red Chilli Pwd
- 02 gms turmeric
- Salt to taste
- Tamarind or Lemon juice to Taste
- 10 ml Coconut Oil
- 15 gms Curry Leaves
- 15 gms Onion, chopped
- 03 gms cumin seeds
- 50 gms Raw Mango
- 04 gms Ginger & Garlic Paste
- Cut prawns into small pieces. Marinate prawns with turmeric, chilli powder, salt, ginger & garlic paste.
- Put oil in the wok, add cumin seeds, then chopped onion, small dices of raw mango and curry leaves.
- Then add marinated prawns and tamarind juice.
- Garnish with small dices of raw mango and fried curry leaves.