In a Jiffy with Chef Rakesh Sethi


Chef Rakesh Sethi has an impressive culinary history, training in various sections of the kitchen and working for many reputed hotels. To cook correctly, with passion and intelligent use of ingredients is what he propagates. His focus lies in sharing his experience and work philosophy gained through this experience to broaden the vistas of the chefs around him. Currently, Chef Sethi is the Food Editor for the channel, Food Food. He hosts the show ‘Tea Time’ where presents a variety of recipes for the viewers from Indian to fusion.

Category                          : Snacks
Preparation Time         : Less than 30 minutes (soaking time extra)
Cooking Time                 : Less than 30 minutes

In9 tartlets/ wonton cups

For the salad
60 grams each of three types of beans, soaked and
boiled (chickpeas/ sprouted moong dal/ black chana)
One finely chopped onion
¼ red capsicum, finely chopped
¼ yellow capsicum, finely chopped
¼ green capsicum, finely chopped
1 teaspoon finely chopped parsley
Salt to taste
¼ teaspoon crushed black pepper

For the dressing
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon crushed black pepper
Salt to taste

For the garnish
9 cherry tomatoes, halved
9 parsley sprigs
9 gherkins slices (optional)
9 thin lemon wedges


  • In a bowl combine the boiled beans and onions. You may choose any other lentils in place of these beans.
  • Add the capsicums and toss well.
  • In a separate bowl, make the dressing. Combine the oil, lemon juice, crushed black pepper and salt, and mix well. Pour this dressing over the salad . Add finely chopped parsley to the salad. Toss again.
  • Spread the tartlets on a plate. Fill them with the salad and decorate each tartlet with halved cherry tomatoes, lemon wedges, parsley, and gherkin slices and sprinkle black pepper powder.
  • Serve chilled.

Volume 1 Issue 8


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