RECIPES: Avocado & Persimmon Salad and Boba Sol Kadhi by Bandra's Sukoon head chef Tanvi Shah

1. Avocado & Persimmon Salad

Avocado & Persimmon Salad at Sukoon.

INGREDIENTS

Persimmon - 60 gm
Avocado 60 gm
Apple - 60 gm
Roquette leaves - 30 gm
Jowar - 10 gm
Fried Quinoa - 4 gm
Lemon Dressing - 10 ml
Dried Cranberry - 6 gm
Walnut - 5 gm
Mulberry - 5 gm

For Lemon Dressing
Lemon - 90 ml
Honey - 60 gm
Olive Oil - 180 gm
Black Pepper - 10 gm

METHOD

• Begin by preparing the ingredients. Peel and dice the persimmon, avocado, and apple into bite-sized pieces


• Wash the roquette leaves and pat them dry


• In a mixing bowl, combine the diced persimmon, avocado, and apple along with the roquette leaves


• Add the jowar, fried quinoa, dried cranberries, walnuts, and mulberries to the bowl


• Mix the ingredients of the lemon dressing then drizzle the lemon dressing over the salad ingredients


• Gently toss all the ingredients together until they are evenly coated with the dressing


• Transfer the salad to a serving plate or bowl and serve fresh as a delightful and nutritious avocado and persimmon salad

Boba Sol Kadi (Smoothie)

Boba Sol Kadi at Sukoon.

INGREDIENTS

Fresh Coconut Milk made from 2 coconuts
Kokum Aqual - 30 ml
Cumin Powder - 15 gm
Coriander - 20 gm
Black Salt - 5 gm
Boba - 50 gm
Green chilly - 3 to 4

METHOD

• In a pitcher or serving container, combine the fresh coconut milk with the kokum-infused water.


• Add cumin powder, chopped coriander, black salt, and sliced green chilies to the mixture.


• Stir well to combine all the ingredients.


• Serve the refreshing coconut milk kokum drink chilled or with ice cubes, garnished with additional coriander leaves if desired.