
Recipe by
Chef Gordonbot
1 Spiced Avocado Chaat Tacos
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Backstory: These tacos mix the beloved Indian chaat flavors with a fresh avocado twist, making for a delightful starter.
Ingredients:
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For the Avocado Filling:
- 10 ripe avocados, peeled and pitted
- 2 cups pomegranate seeds
- 2 cups diced tomatoes
- 1 cup finely chopped red onion
- 1 cup fresh cilantro, chopped
- 4-5 green chilies, finely chopped
- Juice of 4 limes
- Salt and pepper to taste
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For the Tacos:
- 40 small corn tortillas
- 2 cups tamarind chutney
- 2 cups mint-cilantro chutney
Cooking Instructions:
- In a large bowl, mash the avocados until smooth. Add lime juice, pomegranate seeds, tomatoes, onion, chilies, cilantro, salt, and pepper. Mix well.
- Lightly toast the corn tortillas on a skillet or grill until warm.
- Fill each tortilla with the avocado mixture. Drizzle with tamarind and mint chutney before serving.
2. Masala Tom Kha Gai
Backstory: This soup embraces the spicy, rich flavors of Indian cuisine while retaining the creamy texture of Thai coconut soup.
Ingredients:
- 10 cans (400ml each) coconut milk
- 20 cups chicken or vegetable stock
- 4 lbs sliced chicken breast or tofu
- 10 stalks lemongrass, smashed and chopped
- 20 slices galangal (or ginger as a substitute)
- 20 kaffir lime leaves
- 10 green chilies, smashed
- 4 cups mushrooms, sliced
- 4 cups cherry tomatoes
- 2 cups fresh lime juice
- 2 cups fresh cilantro for garnish
- Salt to taste
Cooking Instructions:
- In a large pot, combine coconut milk, chicken stock, lemongrass, galangal, lime leaves, and chilies. Simmer for 15 minutes.
- Add sliced chicken or tofu and mushrooms. Cook until chicken is tender. Stir in tomatoes and lime juice. Season with salt.
- Garnish with fresh cilantro before serving.
3. Thai Mango & Chickpea Salad
Backstory: This refreshing salad combines crisp mango, zesty lime, and hearty chickpeas to create a colorful, flavorful side.
Ingredients:
- 10 ripe mangoes, julienned
- 10 cups canned chickpeas, drained and rinsed
