Havovi Shroff

Asparagus Mousse

Ingredients

• 400 g asparagus (from tin) 

• 200 ml cream 

• 2 cups grated cheese 

• 2 tbsp mayonnaise 

• salt and pepper to taste
• 1 tbsp gelatin

Method

Mix asparagus with 1/2 the water from the tin and 2 cups cheese in the blender. Then add cream, mayonnaise, seasoning of salt and pepper and blend once again.

On the side, mix gelatin with remaining asparagus water from the tin, and warm till gelatin dissolves. Finally blend the gelatin into the mixture. Pour into a bowl or mould and allow to set in the fridge for 4 to 5 hours or overnight.

Patra ni Macchi

Ingredients

• 6 pcs pomfret

• 3 banana leaves, cut into 6 pcs and oiled on both sides, or butter paper

• 1/2 coconut

• 4 fistfuls coriander

• 2 fistfuls mint

• 1 tbsp jeera

• 5 garlic cloves

• 2 tbsp sugar

• 1/2 a juicy lime

Method

Grind coconut, coriander, mint, jeera, garlic, sugar, lime juice to make a chutney.

Cover each pomfret piece with chutney and wrap in banana leaf/butter paper. Place into a cooker. Add 2 tbsp oil and 2 tbsp black vinegar. Pressure cook for 2 whistles and lower for 10 minutes. Serve in the leaf.