FRUIT FIESTA
May 2000
By Sharmila Chand
Sundy Ding, the master chef at Delhi’s Taj Mahal Hotel, offers some exotic recipes with a fresh fruit base
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A well-balanced nutritionally rich diet is the foundation of good health and such a diet should provide all the vitamins and minerals needed by our metabolic system. Hence a meal, which offers a fair mix of vegetables and fruits, is considered very healthy. In summers particularly, more fruits should be included in the diet. ‘More toxins are eliminated during the summer and fruit cleanses the body by stimulating bowel activity,’ say Sundy Ding, the master chef at Taj Mahal Hotel’s House of Ming restaurant, who is known as ‘The Man With the Magic Wok’ and whose insatiable thirst for innovation and travel has led him to various countries.
‘Since most fruits are harvested during summer and fall, we should build up our reservoir of vitamins in this period for the winter,’ says the celebrated chef who has had the opportunity to serve the high and mighty including the Queen of England, US Senators and the Prime Minister of Japan.
Easy to cook with simple ingredients, Sundy very gracefully agreed to give some recipes that make sure that you enjoy cooking as much as eating.
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FRUIT SALAD WITH COGNAC CREAM
Ingredients:
200g of any seasonal fruits such as apple, strawberry, grapes, peach, papaya, watermelon
60ml Cream
20g Sugar
10ml Cognac
(Serves 2)
Time to prepare: 5 min
Method: Cut each fruit into small pieces and chill them. Add sugar to cream and mix with light hands. Add cognac. Put chilled fruits in serving dish and pour cream on top. Serve chilled.
HOT & SOUR PRAWN SOUP WITH LEMON GRASS
Ingredients:
2 Prawns (large)
40gm Tomatoes (diced)
20gm Lemon grass (chopped)
10gm Spring onion (chopped)
50gm Green pepper (diced)
300 ml Chicken stock
2 gm Chillies (chopped)
10 ml Lemon grass juice
2gm Sugar
4gm Salt
(Serves 2)
Time to prepare: 10 min
Method: Peel the prawns, cut them into half, wash and drain properly. Boil the chicken stock, add all the ingredients and continue to boil for 3 minutes. After well done, serve hot.
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PINEAPPLE FRIED RICE
Ingredients:
1 Pineapple 200gm
Cooked rice 20gm
Green peas 25 gm
Red pepper (diced) 20 gm
Spring onion
Salt to taste
(Serves 2)
Time to prepare: 15min
Method: Wash the pineapple properly, cut into halves and peel out the heart shaped shell. Cut pineapple heart into small diced pieces. Fry rice, add pineapple and all the other ingredients. Place fried rice into the pineapple shell and close the shell. Steam pineapple with rice for 5 minutes till you smell the flavor. Serve hot.
STRAWBERRY WITH SPICY POMFRET
Ingredients:
12 pieces Strawberry
400gm Pomfret fillet
10gm Dry red chilies
200gm Corn flour
30ml Honey
10gm Salt
5gm Green chilies
10gm Spring onions
30ml Tomato ketchup
20ml Vinegar
Very little cooking oil
(Serves 4)
Time to prepare: 10-15 min
Method: Cut each strawberry into halves. Wash and drain properly. Cut pomfret fillet into small sizes. Marinate with a little salt for 5 minutes. Then wrap them in corn flour and deep fry till it is crisp and golden in color. Heat a pan and put a little oil in it. Sauté dry red chilies till you get the chilly aroma. Add the fish, spring onions, green pepper and strawberries. Stir-fry for 1 minute. Season with salt, honey, tomato ketchup and vinegar. Continue stir-frying for another 2 minutes. Serve with less sauce. Garnish with 4-5 pieces of strawberries.
GRILLED MANGO SOUP WITH CORIANDER
Ingredients:
70gm Mango
20gm Coriander
20gm Tomato (diced)
300 ml Vegetable stock
6gm Salt
2gm Black pepper powder
(Serves 2)
Time to prepare: 20min
Method: Peel mango and cut into small diced pieces. Boil the vegetable stock and all ingredients, except the coriander leaves. Keep in refrigerator till the soup is chilled. Garnish with coriander leaves and serve.
CRISPY BEAN CURD IN ORANGE SAUCE
Ingredients:
200g Soft bean curd
120ml Orange juice
25ml Oil
5ml Lemon juice
30g Sugar
35g Corn flour
(Serves 2)
Time to prepare: 10 min
Method: Wrap bean curd in corn flour and deep fry till it becomes crisp. Cut bean curd into small, neat same-sized pieces. Heat orange and lemon juice together. Add sugar and stir till it melts. Arrange bean curd pieces on serving plate and pour sauce on top. Serve hot.