Beet Puree Spaghetti with Pomegranate Marinated Prawn - By Chef Lokesh Kumar

Ingredients:

For Beet Puree Spaghetti:

- 100 gms Beetroot Puree

- 500 ml Beetroot Juice

- 250 gms Spaghetti

- 5 gms Salt

- 2 tbsp Oil

- 1000 ml Water

- 100 ml Orange Juice

For Cheesy White Sauce:

- 250 ml Milk

- 50 ml Roux

- 2 gms Garlic Powder

- 2 gms Salt

- 50 gms Butter

- 30 gms Parmesan Cheese

- 20 gms Mozzarella Cheese

- 1 gm Italian Seasoning Mix

For Marinated Prawn:

- 20 ml Pomegranate Juice

- 10 gms Honey

- 1 gm Chilli Flakes

- 2 gms Garlic Powder

- 2 gms Crushed Pepper Corn

- 1 tsp Salt

- 3 nos. Tiger Prawn

For Picked Vegetables:

- 1 Carrot

- 3 Baby Corn

- 3 Broccoli Floweret

- 1 Zucchini

- 6 French Beans

- 1000 ml Water

- 1 tbsp Salt

- 50 ml Lime Juice

- 250 ml Apple Cider Vinegar

- 50 gms Orange Zest

- 1 tbsp Spicy Oil

Method:

For Beet Puree Spaghetti:

1. In a saucepan, bring water with Beetroot Puree to a boil. Add spaghetti cooked with salt & oil gradually.

2. Once cooked, strain Spaghetti & soak in Beetroot Juice combined with orange juice. Let it cool for around 5 hours.

For Cheesy White Sauce:

1. Heat a pan. Add butter & roux followed by garlic powder and boiled milk to make the sauce.

2. Bring to a boil & strain it well.

3. Add both cheese in the white sauce. Then add seasoning. Once cooked, keep it aside.

For Marinated Prawn:

1. Mix all the ingredients to make a sauce marinade with Prawn.

2. Check the seasoning. Keep it to rest for 20 minutes in the fridge.

For Picked Vegetables:

1. Boil water in a thick pan. Add all vegetables, blanch them, and then strain. Let them chill.

2. Mix all the other ingredients in a glass bottle & add them to blanched vegetables in a closed air-tight lid & store for a week. Garnish with spicy oil.