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Written By: Editorial Team | Updated : April 12, 2018 5:22 PM IST
Bored of making and eating your same regular meals every day? Try these international recipes by the chefs of Novotel Hotels & Resorts, Goa that your family will love. Make use of fresh aubergines, tofu, eggs and other ingredients that you'll easily get at supermarkets to create a delicious dinner.
Smoked Eggplant with Egg on a Bed of Pomegranate Puree (by Chef Bheem Singh Sajwan)
Ingredients
2 eggplants
2 cloves of garlic, crushed
2 tbsp tahini paste
Juice of a lemon
3 tbsp olive oil
Pinch of smoked paprika
2 Poached egg
Capsicum
Pomegranate puree
5 gram Parsley
3 no pita bread
Method
Grill the aubergines over hot coals or the flame of a gas hob till the skin has charred and the flesh is very soft.
Scrape the flesh from the charred skin and whisk with 2 crushed cloves of garlic.
Add the lemon juice, tahini paste and olive oil and paprika.
Season with salt and pepper.
Serve with poached eggs, pita bread, a drizzle of chilli oil and a dollop of Greek yoghurt and pomegranate puree.
Indonesian Vegetable Soup With Organic Silken Tofu, Rice Noodles & Seaweed (by Chef Amulya Das)
Ingredients
12 to 14 ounces potatoes (2 or 3 medium)
1 tablespoon soup soy sauce
8 ounces tofu
3 ounces rice vermicelli noodles, soaked in warm water for 20 minutes
2 scallions (1 if large)
salt and pepper to taste
Method
Thinly slice the potato into short strips and ix with the soup soy sauce and garlic. Slice the tofu into 1/2-inch thick pieces. Cut the scallions into 1-inch lengths.
In a medium pot, saut the potato until all the pieces turn brown.
Pour in 6 cups of water, and bring it to a boil. Skim off the foam. Reduce the heat to medium-high and continue to boil, covered, for 5 minutes.
Add the tofu, and salt (about 1 teaspoon) and pepper to taste. Bring it to a boil, and cook until potatoes are cooked about 5 minutes. Be careful not to overcook the potato. Drop the noodles and scallions in, and boil for an additional minute or two.
Image source: Shutterstock
