Celebrity Chef Maneet Chauhan hosted a four-course meal at Choctaw Casino & Resort – Pocola in early May and is sharing two of her dish recipes with our readers. Chauhan, a James Beard award-winning chef, was part of the Chef Takeover series at Choctaw Casino & Resort – Pocola, which also featured renowned chefs Alex Guarnaschelli, Rocco DiSpirito, Jet Tila, and Tiffani Faison. Choctaw Casino & Resort – Pocola plans to announce a new chef series this fall.
INGREDIENTS
(serves 4)
for the salad
½ cup strawberries, capped and sliced
1 cucumber, skinned, seeded and sliced
1 cup boondi/fried garbanzo
1 Naan, diced (store bought) chaat masala
4 Tablespoons olive oil
for garnish
edible flowers
microgreens
rhubarb, shaved and soaked in ice water
METHOD
Prepare strawberries, cucumbers and rhubarb (shave into long ribbons with a peeler), set aside. Heat oil over medium heat. Add diced Naan and fry until crispy. Remove from oil and place onto a paper towel, season generously with chaat masala, set aside.
INGREDIENTS
for the lemon yogurt
1 cup yogurt, plain, full fat
1 lemon, zest and juice
salt, to taste
sugar, to taste
METHOD
Add yogurt and lemon zest and juice to a small bowl, stir to combine, add salt and sugar to taste, set aside.
for the Mint Cilantro Chutney
INGREDIENTS
1 cup cilantro leaves, fresh, roughly chopped
1 cup mint leaves, fresh, roughly chopped
½ cup mango pulp, canned (can use fresh, diced)
½” ginger, peeled
2 jalapeños, seeded
¼ cup lime juice, fresh
salt, to taste
METHOD
Combine ingredients in a food processor or blend with immersion blender. Blend to a fine paste, add salt to taste, set aside.
TO ASSEMBLE THE DISH
Ladle a spoonful of prepared lemon yogurt on the plate, then add strawberries, cucumbers, Naan, and boondi/fried garbanzo. Top with chutney, more boondi/fried garbanzo. Garnish with shaved rhubarb, edible flowers and microgreens.
