2 bird eye chilies, roughly chopped with seeds (adjust according to spice level)
1 cup palm sugar, grated
½ cup lime juice
½ cup soya sauce
½ cup rice wine vinegar
Salt to taste
For the salad:
1 cup roasted peanuts, unsalted
5 string beans, cut in small 1-inch pieces
3 cups cherry tomatoes, cut in half
500 gms green papaya, shredded
2 semi ripe mangoes, shredded
10 Thai basil leaves
Directions:
Pound peanuts lightly and break them into smaller pieces. Transfer to a bowl.
Pound garlic and chili into a paste. Stir in palm sugar, lime juice, soya sauce, and vinegar until sugar dissolves. Pour the dressing into a large bowl.
Heat a nonstick grill pan or grill over high heat and grill the green beans until they are just charred and still very crisp. Add it to the dressing with cherry tomatoes.
Add papaya, mangoes, and 3/4 of the peanuts. Toss well
Serve: Once everything is coated in the dressing, immediately pile it up onto plates. Spoon over some dressing. Garnish with Thai basil leaves and sprinkle with remaining peanuts.
Misal Pao is packed with protein with beansprouts and the finest of Indian spices. It is a dish you wanna try your hands at especially if you been wanting to feed your children veggies forever.
Misal Pao is packed with protein with beansprouts and the finest of Indian spices. It is a dish you wanna try your hands at especially if you been wanting to feed your children veggies forever.
Michelin-starred chef and restaurateur Rohit Ghai is hailed as one of the UK’s most creative and accomplished Indian chefs. Chef Ghai began his international career working with Michelin-starred restaurant Benares in London in 2008.
Harpal Singh Sokhi is a celebrity chef from India. Also known as the “Energy Chef of India”, he is now a “Dancing Chef Of India”. Chef Sokhi anchored Grand Trunk Rasoi Season 1, he also started his fine-dine restaurant Karigiri in Noida, New Delhi, and one of the largest clubs in the country, club D’Neo at Jalandhar, Punjab.
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