Daily Menu, September 26: delightful salmon and avocado toasts, flavorful gujrati curry, and refreshing egg drop jelly
Saturday 26 September 2026 15:00 - Juliette Hess
Salmon and avocado toasts: a perfect appetizer
Start your meal with these delightful salmon and avocado toasts. This appetizer features a harmonious blend of flavors, where the rich, smoky taste of smoked salmon pairs beautifully with the creamy texture of ripe avocado. Served on toasted blinis, these bites are drizzled with olive oil and a hint of lemon juice, topped with a sprinkle of dill for an aromatic finish. This dish not only looks appealing but also offers a refreshing start to your dining experience.
Salmon and avocado toasts
The salmon and avocado combo has proven itself time and again! Highlight it once more on toasted bread for an appetizer!
Gujrati potato, broccoli, and brinjal curry: a flavorful main dish
For the main course, indulge in a gujrati potato, broccoli, and brinjal curry. This vibrant dish is packed with wholesome ingredients like tender potatoes, fresh broccoli florets, and juicy brinjal, all simmered together with a medley of spices. The addition of curry leaves and green chillies adds depth and warmth, while fresh coriander leaves provide a burst of flavor. This curry is not just a meal; it’s a celebration of flavors that will leave you feeling satisfied and nourished.
Gujrati potato, broccoli n brinjal curry
Cut potatoes in medium size chunks. Boil till they are tender, but not overcooked. Drain and keep aside.
Egg drop agar agar jelly: a light and refreshing dessert
Conclude your meal with a delightful egg drop agar agar jelly. This dessert is a unique blend of textures, featuring a smooth jelly made from agar agar powder, fresh milk, and sugar, enhanced with the fragrant aroma of pandan leaves. The addition of egg white and a hint of yolk gives it a delicate richness. This light and refreshing treat is perfect for cleansing the palate after a flavorful meal, making it a wonderful finish to your daily menu.
Egg drop agar agar jelly
In a pot add 1200ml water, sugar and agar agar powder together and bring to boil. Keep stirring the agar agar liquid constantly until boil at medium heat, off heat . Discard pandan leaves, add a drop of rose pink colouring and stirring it for another 2-
Frequently asked questions
What can I serve with the salmon and avocado toasts?
These toasts pair well with a light salad or a glass of white wine for a refreshing combination.
How can I make the gujrati curry spicier?
Add more green chillies or a pinch of red chilli powder to enhance the heat according to your taste.
Can I prepare the egg drop agar agar jelly in advance?
Yes, this jelly can be made a day ahead and stored in the refrigerator until ready to serve.
What is agar agar?
Agar agar is a vegetarian gelatin substitute derived from seaweed, commonly used in desserts.
How do I store leftover gujrati curry?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
These toasts pair well with a light salad or a glass of white wine for a refreshing combination.
How can I make the gujrati curry spicier?
Add more green chillies or a pinch of red chilli powder to enhance the heat according to your taste.
Can I prepare the egg drop agar agar jelly in advance?
Yes, this jelly can be made a day ahead and stored in the refrigerator until ready to serve.
What is agar agar?
Agar agar is a vegetarian gelatin substitute derived from seaweed, commonly used in desserts.
How do I store leftover gujrati curry?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Shopping list for today's menu
Salmon and avocado toasts
- 5 ounces smoked salmon
- 1 ripe avocado
- 16 blinis
- 1 pinch of dill
- 1 tsp lemon juice
- 2 Tbsp olive oil
- 2 Potatoes
- Few florets of Broccoli
- 1/2 cup Brinjal/aubergine
- 2 Dry red chillies
- 6-8 Curry leaves
- 1 Onion
- 2 Green chillies
- 1 cup Fresh coriander leaves
- 1/4 teaspoon Asafoetida/hing
- 1/2 teaspoon each of Cumin, mustard, black cumin & fennel seed
- 1/2 teaspoon Lemon juice
- 2 teaspoons Turmeric powder
- 1-2 teaspoons Chilli powder
- Salt to taste
- 2-3 tablespoons Oil
- 1 packet (13g) Agar agar powder
- 1200ml Water
- 100ml Fresh milk
- 190g Sugar (can add up to 200-210g sugar if you prefer sweeter)
- 4 Pandan leaves
- 1 Egg white + half egg yolk
Juliette HessI have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!
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