Exotic and delectable

the asian age

Life, Food

The Leela Ambience Convention Hotel, Delhi, has put together some exotic recipes.

Green moong lentil stew and bottle gourd curry with finger millet bread and spinach gallet.

For lentil

  • Green moong lentil-50 gms
  • Asafoetida- 1 gm
  • Salt-2 gms
  • Cumin seeds-1 gms
  • Coriander powder-2 gms
  • Oil- 5 ml
  • Coriander leaves-2 gms
  • Tomato julienne-2 gms

For bottle gourd

  • Bottle gourd diced-100 gms
  • Salt- 2 gms
  • Turmeric powder-1 gms
  • Coriander powder-1 gms
  • Cumin seeds-1 gms

For spinach gallet

  • Grated potato-50 gms
  • Ginger-2 gms
  • Garlic-2 gms
  • Spinach paste-50 gms
  • Salt-2 gms
  • Coriander powder- 1 gm
  • Cumin powder-1 gm
  • Turmeric powder-1 gm
  • Oil-5 ml

For finger millet bread

  • Finger millet flour-100 gms
  • Salt- 2 gms
  • Clarified butter-5 ml

For lentil

  • Boil the lentil with a little salt and turmeric
  • Temper it with cumin seeds and asafoetida, add seasoning and finish with julienne of tomatoes and chopped coriander
  • For bottle gourd curry
  • Cook bottle gourd with salt and turmeric powder
  • Now temper it with cumin seeds, add seasoning and finish it with chopped coriander

For spinach gallet

  • Take a wok and add ginger garlic paste, spinach paste and let it cook
  • Add all the other ingredients except potatoes
  • Lastly add the potatoes and let the mixture cool down to make gallets
  • Now pan sear the gallets and serve along with other dishes
  • For finger millet bread
  • Take flour and add salt to it. Knead the dough and keep it for resting
  • Now make a thin bread of it and cook it on a gridle and apply clarified butter to retain its moisture.
  • Keep covered.
  • Now arrange all the dishes in a platter and serve hot

Garlic tossed spinach filled cottage cheese cannelloni



  • Cottage cheese-100 gms
  • Spinach(blanched)-100 gms
  • Garlic-10 gms
  • Onion-10 gms
  • Nutmeg powder-1 gm
  • Salt- 5 gms
  • Pepper- 2 gms
  • Olive oil- 5 ml

Lentil sauce

  • Yellow lentil-50 gms
  • Onion- 5 gms
  • Garlic- 5 gms
  • Salt- 2 gms
  • Olive oil- 2 ml


  • Cook the lentil and make a fine puree. Sauté onion and garlic in a pan. Add blanched and chopped spinach. Season  and keep it separate.
  • Sauté onion and garlic in another pan, and add lentil puree—adjust seasoning and keep aside
  • Cut thin slices of cottage cheese and sear it on a hot plate, add spinach mixture and roll it like cannelloni
  • Arrange it on a plate and pour lentil sauce on top and serve piping hot

Vegetable dumpling with a lemon honey dip


  • Carrot  -10 gms
  • Beans    -10 gms
  • Broccoli  -20 gms
  • Cabbage-10 gms
  • Spinach -50 gms
  • Tofu    -20 gms
  • Salt-    5 gms
  • Sesame oil- 5 ml
  • Garlic    -2 gms
  • Light soy sauce- 2 ml
  • Ginger-5 gms
  • Lemon    -2 ml
  • Honey-10 gms
  • Spring onion-5 gms
  • Whole wheat flour-100 gms


  • Make dim sum dough by kneading whole wheat flour with water, add a little salt to it and keep it covered.
  • Make a mixture of vegetables with ginger, garlic and light soy sauce
  • Make another mixture, add spinach, pok choy and tofu. Let the mixture cool down
  • Now sheet the dough and make dim sum with both mixtures and keep it covered. Apply little oil to the tray so that the dim sum doesn't stick
  • Steam the dim sum and serve hot with lemon honey dip

Stir fried vegetables in white garlic sauce with burnt garlic brown rice


  • Broccoli- 10 gms
  • Pokchoy    -10 gms
  • Baby corn-10 gms
  • Carrot-    10 gms
  • Spinach-20 gms
  • Garlic-10 gms
  • Corn starch-2 gms
  • Brown rice-100 gms
  • Spring onion-5 gms


  • Blanch all the vegetables and keep aside. Cook brown rice.
  • Take a wok and sauté garlic and add vegetable stock and corn starch.
  • Add all the vegetables and adjust seasoning
  • In another wok, add oil and brown rice and spring onion. Finish with burnt garlic.
  • Serve piping hot with vegetables.