Brown Parcels With Mango Salsa |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is Chef Rakesh Sethi's recipe for those who want to enjoy good food while watching their weight! Ingredients:
10 black peppercorns |
1 bay leaf |
1 onion, chopped |
3/4 cup fresh carrot |
2 tablespoons celery |
2 tablespoons leeks or 2 tablespoons spring onions |
6 -7 tomatoes, blanched |
4 -5 cups water |
2 tablespoons natural bran |
2 tablespoons wheat flour |
2 tablespoons semolina |
4 tablespoons water, divided |
1/4 teaspoon olive oil |
2 tablespoons mushrooms |
2 tablespoons spinach, blanched |
3/4 teaspoon salt, to taste |
1 pinch black pepper |
3 tablespoons mangoes, diced |
1 tablespoon onion, chopped |
1 teaspoon fresh coriander leaves, chopped |
1 tablespoon tomato, pulp |
1 tablespoon cucumber, chopped |
salt |
1 teaspoon lemon juice |
1 pinch black pepper |
Directions:
1. First, start off by preparing the tomato puree.
2. Put all the ingredients mentioned under it in a pot.
3. Bring to a boil.
4. Then, puree it.
5. Keep aside.
6. Now, prepare the brown parcels.
7. For this, put bran in a bowl.
8. Add wheat flour, semolina and 2 tbsps.
9. water.
10. Mix with a spoon.
11. Add 2 more tbsps.
12. of water.
13. Knead to make a dough.
14. Then cut this dough into 4 inch round discs and keep aside.
15. Now prepare the stuffing.
16. Put oil in a pan.
17. Add mushrooms and saute till they are crunchy.
18. Add spinach, salt and black pepper.
19. Mix well.
20. Transfer to a bowl.
21. Keep aside.
22. Now fill this stuffing in the prepared discs.
23. Fill about 1 tbsp.
24. of stuffing per disc.
25. Put a little water on all sides of the disc (on the entire circumference, that is).
26. Close the discs to make half-moon shapes.
27. Now, press on the edges of the discs with a fork.
28. Boil these parcels (discs) in salted water.
29. Keep aside.
30. Now, prepare the salsa.
31. For this, put diced mango in a bowl.
32. Add all the other ingredients mentioned under salsa.
33. Mix well.
34. Now, to serve, take a plate.
35. Neatly place the parcels on it.
36. Top with mango salsa.
37. Put the prepared tomato puree on the side.
38. Garnish with corriander leaves.
39. Serve hot.
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