Flat Beans Stir fry (Avarekkai Thengai Poriyal) Recipe


Flat beans stir fry is easy and healthy side dish to prepare. This stir fry is normally served during large family gathering or during Tamil Hindu festivals like Pongal, Varusha Pirappu (tamil new year's eve) and Diwali, as per caste and community tradition these side dishes may vary for every ceremony, its not the same throughout southindia. 

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Ingredients:
500 Grams Flat Beans/Avarekkai
4 Tbsp Fresh Coconut
1 Tbsp Cumin
1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Small Onion Finely Chopped
1 Green Chilly
1 Inch Ginger
3 Sprigs Curry Leaves
2 Dried Red Chilies
1/2 Tsp Split Black Gram Dhal
1/2 Tsp Mustard Seeds
1 Tbsp Tamarind Pulp
1/4 Tsp Asafoetida
2 + 1 Tbsp Coconut Oil
Salt as per taste

Method:
Watch my video demo to see how to clean and prep up flat beans.
Heat a wok on low to medium flame add coconut oil. Coconut oil will burn fast be very careful while preparing dishes using this oil.

Once the oil reaches smoking point add mustard seeds allow to splutter and reduce. Add split black gram and dry red chilies fry for a minute.

Add chopped onions, curry leaves and asafoetida fry till onions turn transparent. Add flat beans stir fry for a minute, add chilly powder, turmeric powder and salt stir fry for another minute.

Add 2 cups water cover and cook on medium flame for 10 minutes. After 10 minutes check if the veggies are cooked if there is excess moisture place on high flame allow the moisture to evaporate.

In a coffer grinder/mixer jar add ginger, coconut, cumin and chilly add little water and grind to form a smooth paste. Once the vegetable has cooked add tamarind pulp stir and cook for a minute. 

Add the ground masala stir fry for a minute remove from flame add 1 Tbsp coconut oil...we can garnish with chopped coriander and serve this for roti or steam cooked rice...Enjoy πŸ˜€

Mixed Fruit Parfait Recipe Using Epigamia Alphonso Mango Greek Yogurt


Parfait is normally prepared with heavy cream, eggs and sugar or with a thick corn starch custard. We can avoid all the high calorie ingredients and start using natural epigamia greek yogurt.

 
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Epigamia, in Ancient Greek, meant a way to formalize the relationship between different nations. Thus, with this cup of Greek Yogurt has applauded the marriage of a healthy lifestyle with delicious taste, using only natural ingredients(100% cows milk and culture). 

Once the yogurt is set it is strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, no preservatives or artificial flavours added all natural ingredients. 

One tub of epigamia yogurt is 90 grams, equivalent to 1 1/2 eggs or 2 cups cooked dhal, available at all super markets and online stores in India. One can enjoy mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor snack packs from epigamia. 

All these flavors are natural fruit based with very less amount of sugar added. I'm using epigamia alphonso mango yogurt for this recipe.

Consistency of this yogurt is thick and creamy with tiny pieces of mango visible in the yogurt.


Ingredients:
1 Apple(we can use green apple or fuji apple for this recipe)
1 Ripe Mango (I've used kesar mango)
1 Ripe Banana
1 Cup Honey Almond Muesli
3 Tubs Epigamia Alphonso Greek Yogurt
2 Tbsp Raw Cane Sugar (Optional)
Chopped Nuts for garnish...


Method:
Wash and peel the fruits discard the seeds and chop the fruits into bite size cubes.

Add the sugar to the fruits and mix, reserve for a minute.
Pour the 3 tubs of yogurt to the fruit mix and cover.
Place the fruits in the fridge for 10 to 20 minutes before serving.

Assemble the parfait in a serving glass or bowl layering with muesli for the first layer and the mixed fruit for second layer top with chopped nuts and serve...Enjoy πŸ˜€

More information visit: http://www.epigamia.com/

Chipotle Chilly Chicken Fried Rice Recipe By Vidyalakshmi #Supacorn


Chipotle chilly powder has been my favorite ingredient to use in stir-fries or grilled chicken, when supa corn company sent me their entire range of corn this chipotle chilly masala came along with the corn. Its a must try combination, corn and mildly smoky chilly masala is superb.


Supa Corn is oxy packed remains fresh until 9 months without refrigeration. No preservatives added. What I like about supacorn is their option to serve the corn as it is or we can add to any dish. Corn kernels cooks fast under 2 minutes.

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Ingredients:
1 Package Chipotle Masala Corn
1 Large Onion Finely Chopped
3 Green Chilies Finely Chopped
1 Large Capsicum Chopped into bite size pieces
5 to 6 Spring Onions Finely Chopped
1 1/2 Tbsp Ginger and Garlic Paste
1 Cup Mixed Vegetables
500 Grams Boneless Chicken Cut into bite size pieces
3 Cloves
1 Star anise
2 Inch Stick Cinnamon
1 Tbsp Chilly Powder
1/2 Tbsp Pepper powder
3 Cups Cooked Rice 
Salt as per taste
2 Tbsp Olive Oil
Lime Juice and Chopped Coriander for garnish...


Method:
Place a wok or heavy bottom pan on medium flame. Once the pan reaches smoking point add olive oil. Add whole spices, ginger and garlic paste to the hot oil fry for a minute.

Add chopped onions and spring onion white fry for a quick minute.
Add mixed veggies and chilly powder we can also add salt as this point and adjust the salt while mixing the rice.

Fry the veggies for a minute and add chicken fry the chicken in the masala make sure the chicken does not dry out add 1/4 cup water to cook the chicken.

Since we are using frozen veggies and boneless chicken both the ingredients will cook fast make sure to keep stirring and cook the chicken half way thru.

Add capsicum, corn along with chipotle masala keep stir and fry all the ingredients for a minute. Cover and allow all the ingredients to cook for 5 minutes.

After 5 minutes check if the chicken has cooked if there is excess moisture place on high flame allow the moisture to evaporate then add the rice mix well check for salt add if needed. 

Add lime juice and garnish with spring onion green and coriander serve hot...Enjoy πŸ˜€

Cabbage Toast Recipe


Whenever I prepare chinese dishes there is always left over veggies like cabbage, carrots or capsicum, I somehow try to use these veggies in a curry. On one occasion when we were out of breakfast ideas, I happen to prepare this cabbage toast, from that day this dish is a winner at my house. We enjoy this toast for breakfast or as a tea time snack.


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Ingredients: 
1 Loaf of Bread
300 Grams Thinly Sliced Cabbage
3 Onions Sliced
1 Cup Mozzarella Cheese
3 Green Chilies Thinly Shredded
1 Tbsp Italian Seasoning 
Salt as per taste
Oil as required

We can also add capsicum, shredded carrots and spring onions in this recipe.


Prep up:
Wash the cabbage and pat dry using a kitchen towel. Using a sharp knife thinly slice the onions and cabbage.

Veggies that are used in this recipe should be thinly sliced or grated.


Method:
Heat a wok on medium flame add 2 tbsp olive oil. 
Once the oil reaches smoking point add sliced onion cabbage and chilies fry for a minute.

Add 1/4 cup water, 1 tbsp italian seasoning and salt cover and cook the veggies on medium high flame. Keep stirring the veggies making sure the entire moisture has evaporated at the same time the veggies should soften a bit remove from flame and reserve.

Take a bread slice spread one thin layer of shredded cheese top with the filling and sprinkle with cheese cover with another slice of bread. Prepare as many slices a possible and reserve.

Heat a tawa/skillet on medium flame add 1 tsp oil transfer 1 or 2 slices of bread on the hot skillet fry on both sides for a minute and serve hot with dip or ketchup...Enjoy πŸ˜ƒ



Chilled Potato Salad Using Epigamia Greek Yogurt


Chilled potato salad has always been a winner side dish for potlucks and cookouts. This salad is very simple to assemble tastes excellent with grilled meats or on a bread. It is 100% vegetarian and fits in my budget when organizing a large gathering.

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Epigamia greek yogurt is prepared with 100% cows milk and culture. Once the yogurt is set it is strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, there is no preservatives or added flavors in this yogurt. 1 tub of epigamia yogurt is equal to 1 1/2 eggs or 2 cups cooked dhal. 

One can enjoy mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor snack packs from epigamia. All these flavors are natural fruit based with very less amount of sugar added. I'm using natural greek yogurt/plain yogurt for this recipe.



Ingredients:
2 (100 grams) Tubs Epigamia Natural Greek Yogurt
5 Potatoes
1/2 Cup Green Peas
2 Cloves Crushed Garlic
1/2 Lime
2 Tsp Chilly Powder
1/4 Tsp Pepper Powder
2 Tsp Tomato Ketchup
1 Tbsp Mustard Sauce
4 Tbsp Mayo
1/2 Cup Spring Onions
2 Tbsp Dill Leaves
1 Onion (Optional) 
2 Tbsp Olive Oil
Salt as per taste...


Prep Up:
Cube the potatoes into bite size pieces with skin on. Wash thrice add to a pot of boiling water with 2 tbsp salt cook until the potato is tender inside make sure its not mushy drain excess water and reserve.

To 2 cups of boiling water add the peas and 1 tbsp salt, cook until tender/soft not mushy drain excess water reserve.

Finely Chop Spring onion greens and dill leaves and reserve. If you want to add onions slice and add just before serving.

Instead of mustard sauce, we can also dry roast 1 tbsp mustard seeds coarsely grind and add to the salad.


Method:
The cooked potato and peas should not contain any moisture, to remove excess moisture drain the cooked veggies in a colander then place it on a kitchen towel allow the veggies to rest for a minute before combining the salad.

Combine all the ingredients in a tupperware bowl which can be placed in the fridge. Adjust the salt content just before serving. This salad must be chilled for a minimum of 6 hours before serving. Add onions at the very end just before serving, garnish with spring onions...Enjoy πŸ˜€


We can serve this salad as a side dish for grilled meats or top it on a crusty slice of bread...Enjoy 😊


Kathal/Jack Fruit Biryani


My inspiration for today's recipe is from a Arabian/Mughlai restaurant called Majlis located at Kalyan-nagar, Bengaluru, must try biryani here are the rampur chicken biryani, jack fruit and yakni biryani. 

Mom would prepare many traditional dishes using raw jack fruit but never tried to prepare a biryani before this was my very first attempt to prepare this dish and it was truly a feast. In my opinion jackfruit biryani is one of the best vegetarian mains one can prepare and serve at a party or for a large family gathering. 

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Ingredients:
300 Grams Raw Jack fruit
3 Green Chilies
300 Grams Basmati Rice/ 2 Cups Rice
1 Star Anise, 3 Cloves, 2 Inch Stick Cinnamon
3 Cardamoms, 1 Black Cardamom, 1 Bayleaf.
Fist Full Fresh Mint and Coriander Chopped
1 Cup Yogurt (Plain yogurt)
2 1/2 Large Onions
2 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Dhania/Coriander Powder
1 Tbsp Ghee
1/2 Cup Milk
1 Tbsp Ghee
2 Tbsp Ginger and Garlic Paste
Oil as required
Salt as per taste.


Prep Up:
Peel, wash and slice the onions.
Use a very sharp knife and apply oil to your hands, knife and chopping board before chopping the jack fruit.

Chop the jack fruit into 3 portions remove the outer skin and also remove the center stem use only the vegetable.

After chopping the vegetable into bite size cubes place in a bowl of water this will avoid the vegetable from discoloration. Place a wok on medium flame add 2 to 3 cups oil.

Once the oil reaches smoking point drain one small batch of jack fruit place on tissue paper or kitchen towel to remove excess water.

Gently drop the pieces of vegetable in hot oil and fry till light golden brown in color fry the entire batch of vegetable and reserve on a tissue paper to remove excess oil.

Using the same oil fry the entire batch of onions, once the onions turn light brown in color drain and reserve on a tissue paper.


Method:
Marinate the jack fruit ahead of time also avoid using extra bowls and dishes just for marination, I happen to remove excess fried oil and reserved 2 tbsp of oil in the wok and added all the ingredients and marinated the jack fruit in the wok itself.

What did I add for marination?
Add ginger and garlic paste, chilly powder, fried onions, turmeric powder, coriander powder, chilies, mint and coriander, yogurt, whole spices 1 Star Anise, 3 Cloves, 2 Inch Stick Cinnamon
3 Cardamoms, 1 Black Cardamom, 1 Bayleaf and fried jack fruit. Mix all the ingredients do not add salt allow the vegetable to marinate for 1 hour.

Wash the rice thrice add water and soak for 10 minutes. Drain the excess water add rice to the pressure cooker add milk, water and salt along with 1 tbsp ghee place the lid and whistle allow the rice to cook for 3 whistles or 5 Minutes on high flame.

Liquid measure for rice: for every 1 cup rice add 1 1/2 cup liquid. If your rice ratio is 1 cup add 1 cup water and 1/2 cup milk.

Once my rice has cooked and the pressure has reduced fluff the rice/ gently mix the rice and remove lumps reserve.

Place the marinated jack fruit on medium flame add salt and 1 1/2 cups water cover and cook.

The moisture content in the vegetable should reduce and the oil should surface the masala base is ready for layering.


I'm using a microwave safe dish to prepare this biryani we can also use a oven proof dish or we can use a regular pressure cooker and also bake on stove this totally depends on the method you want to dum cook. Since we stay in a apartment we cannot dum cook on coals using micro oven is a safer option for my family.

In the microwave dish layer the masala vegetable for the first layer. then the rice and repeat the process for 2 more layers cover the lip and place in the microwave for 5 minute after 5 minutes place the heat setting on high and bake again for 5 minutes. Remove the biryani from oven and serve hot with lime wedges, raita and papad...Enjoy πŸ˜€

Junior Masterclass with Malaysian cake artist, Joonie Tan @Foodhall, VR-Bengaluru


Foodhall in VR Bengaluru hosted a Junior Masterclass with Malaysian cake artist, Joonie Tan, to teach a bunch of enthusiastic children in Bangalore how to create three yummy desserts -- macarons, banana walnut cake and chocolate chip mug cake. Foodhall India


About Foodhall
Foodhall India is  a premium lifestyle food superstore created by the Future Group in 2011. Their goal is to bring home the flavours from around the world in a special retail space that every food lover would enjoy.  They have envisioned a place that allows you to not only buy unique, rare ingredients but also taste fresh food as you explore the store – indulging all five senses.  It is a buzzing and inspiring space, and every now and then, they organise free food-related events to educate their patrons on various flavours and cooking styles from all over the world.

Currently Foodhall has six stores present in Mumbai, New Delhi, Gurgaon and Bengaluru.  The latest addition is their second outlet in Bengaluru which is at the lower ground floor of  VR Bengaluru in Whitefield. 


FRENCH MACARON

INGREDIENTS
Almond flour - 62.5grams
Icing sugar -125grams
Egg white -75grams
Caster sugar - 100 grams

PROCEDURE

1. Make a French meringue by slowly adding caster sugar to your egg whites and beat till stiff peaks.
2. Meanwhile Robo Coupe your almond flour and icing sugar.
3. Once the Meringue Reaches Stiff Peaks, fold in your dry ingredients, slowly ensuring not to break the air formed.
4. Pipe on to Silicon Mat and let it dry completely.
5. Bake at 140 degree Celsius.


MUG CAKE

INGREDIENTS
Vegetable oil – 2tbsp
Milk – 60 ml
Egg – 1 no
Vanilla – 2.5ml
Flour – 35 gms
Baking powder – 2gms
Salt – 1 gm
Sugar – 50gms
Coco powder – 10 gms
Chocolate chips – 45 gms

PROCEDURE

1. Whisk together milk , oil , egg and vanilla.
2. Fold in the dry ingredients along with chocolate chips and mix till well incorporated.
3. Pour into mugs and microwave on high for 90 seconds.
4. Check by touching the surface of the cake to ensure it bounces back when slightly touched, if not microwave for additional 30 seconds.


BANANA BREAD

INGREDIENTS
Banana -112gms
Sugar – 112gms
Flour – 112gms
Eggs – 45gms
Baking soda – 4.5gms
Milk – 50 gms
Oil – 35gms

PROCEDURE

1. Cream the banana and sugar mix till light and fluffy.
2. Slowly add your eggs and beat till well incorporated.
3. Fold in your flour and baking soda.
4. Add milk followed by oil and mix till incorporated.
5. Chill this batter before baking.
6. Bake at 170 degree Celsius.



About Chef Joonie Tan:
Joonie Tan is the savvy cake artist and the brain behind 180 Degree Celsius, her cake studio in Bangalore. She also teaches as a faculty in Lavonne Academy of Baking Science and Pastry Arts. Here she teaches advanced baking and cake decorating skills and technique.
She has trained under some of the best names in the industry like her mentor, the late Chef Kong Yik Hong, as well as Margaret Carter and Kelvin Chua. 

Her exceptional works have been published in various local and international publications like Harpers Bazaar India, Vogue India, Elle India, DIY Wedding Magazine US and Cakes Decor.



The children were very enthusiastic and each of them carried their own favourite mug from home to create their individual mug cake which was cooked in the microwave oven. Chef Joonie taught the kids how to make the mug cakes even more irresistible by adding a swirl of chocolate ganache and some sprinkles on top of the cake.   This recipe is so simple and easy for kids to do, yet is so unbelievably finger-licking delicious.  It was so heartwarming to see the kids proudly sharing their cake creations to their parents.

For More Details Visit http://www.expatlifeindia.com/

Modern Indian Cuisine #Masterclass with Chef Nimish Bhatia @Food Hall-VR Bengaluru


Foodhall in VR Bengaluru showcased Chef Nimish Bhatia, recognized as one of "25 India's Biggest Chefs", with his modern Indian molecular gastronomy. He created six beautiful dishes meticulously and passionately using fresh ingredients.

About Foodhall
Foodhall India is  a premium lifestyle food superstore created by the Future Group in 2011. Their goal is to bring home the flavours from around the world in a special retail space that every food lover would enjoy.  They have envisioned a place that allows you to not only buy unique, rare ingredients but also taste fresh food as you explore the store – indulging all five senses.  It is a buzzing and inspiring space, and every now and then, they organise free food-related events to educate their patrons on various flavours and cooking styles from all over the world.

Currently Foodhall has six stores present in Mumbai, New Delhi, Gurgaon and Bengaluru.  The latest addition is their second outlet in Bengaluru which is at the lower ground floor of  VR Bengaluru in Whitefield. 



Recipe 1:
Vegetarian:  Wheat & Radish Dodda Bruschetta, Tzatziki & AamPapad Tartare, Lemon Foam

Non-vegetarian:  Wheat & Radish Dodda Bruschetta, Tzatziki & Smoked Salmon Tartare, Lemon Foam

Ingredients:
Portion size: 4
For Dodda Bread:

Broken wheat 200 grams    
Grated winter radish  120 grams
Chopped coriander leaves 20 grams
Chopped onion  25 grams
Chopped green chilli  8 grams
Chopped ginger 10 grams
Ajwain (caraway seeds) 5 grams
Salt to taste

Dried mango powder 8 grams
Refined oil 10 grams

For Tzatziki 
Finely grated cucumber  40 grams
Sour cream 40 grams
Chopped dill leaves 10 grams
Chopped mint leaves 10 grams

Seasoning to taste
For Aampapad Tartare

Chopped aampapad 40 grams
Chopped green chilli 5 grams
Chopped coriander leaves 10 grams
Chopped ginger 8 grams
Black salt 5 grams
Extra virgin olive oil 15 ml

Alternately Smoked Salmon Tartare
Chopped smoked salmon 40 grams
Chopped green chilli 5 grams
Chopped coriander leaves 10 grams
Chopped ginger 8 grams
Black salt 5 grams
Extra virgin olive oil 15 ml

Garnish & Plating
Micro herbs 8 grams
Soya lecithin 3 grams
Baby radish  4-5 pcs.
Heeng goli chooran 6 grams
Lemon juice 150 ml

Process
1.Take a mixing bowl and mix all the ingredients listed for dodda and then make crumbly dough with it, adding water in very little quantity, just to moisten the maize flour.

2.Once mixed, divide the dough into small 40 grams dumplings and press flat with your fingers. Bake them on a flat griddle until golden colour on both sides. 

3. Prepare the aampapad tartare by mixing all the ingredients as listed and top the Dodda bread.
4. Prepare the tzatziki by mixing the ingredients in the list, to creamy consistency.  Top the hot dodda breads with chilled tzatziki or alternately, salmon tartare

5. Using a hand blender, mix the lemon juice and soya lecithin and make thick foam, add the foam to the dressed dodda with tzatziki and aampapad tartare or smoked salmon tartare . 
6. Finally drop some micro greens.


Recipe 2:
Non-vegetarian:  Chicken Chilla Roullard with Chicken Bacon Ribbons & Mango Dust 

Vegetarian:  Tomato Bocanccini Chilla Roullard  with Mango dust

Ingredients  (Portion size: 4)

For the Chilla Pancake
Moong dal  200 grams
Eggs 2 pcs.
Chopped coriander leaves 10 grams
Chopped onion  20 grams
Chopped green chilli 5 grams
Chopped Ginger 8 grams
Salt to taste
Refined oil 10 grams
Chicken bacon 8 strips

Chicken Stuffing
Chicken breast  240 grams
Lemon 1 pc.
Peeled and chopped onion  40 grams
Chopped tomato 30 grams
Chopped ginger 20 grams
Chopped garlic 20 grams
Chopped mint leaves 15 grams
Nutmeg 1 pc.
Coriander powder 6 grams
Cumin powder 6 grams
Oil 20 ml
Seasoning to taste

Alternately for Vegetarians --  Tomato Bocconcini 
Bocconcini cheese  40 grams
Peeled and chopped onion 40 grams
Chopped tomato 100 grams
Chopped mint leaves 15 grams
Chopped ginger 10 grams
Chopped garlic 10 grams
Dutch cucumber 80 grams
Seasoning to taste

Garnish & Assembly
Micro herbs a few sprigs
Mango powder 10 grams
Ber chooran 12 grams
Mascarpone cheese 10 grams

Process
For the Stuffing 
•Trim the chicken breast and cut it into thin strips, add the seasoning, lemon juice, ginger and garlic. 
•Take a pan and grease with oil, add the ginger garlic followed by onions and tomato and cook for a minute and then add the chicken.
Alternately for Bocancini Tomato Chila
•Mix all ingredients together raw in a bowl and season with salt. Take out ribbons of Dutch cucumber and put in chilled water.
For The Moong Dal Chila 
•Soak moong dal for 20 minutes and then grind it into a fine paste. Add little salt and mix some oil and keep aside. 
•Heat a pan and make a thin pancake of this dal.
Plating 
•On the moong dal chila, spread the beaten egg, coriander and mint and the chicken stuffing. Roll this as a roulade.
•Quick grill chicken bacon and wrap like a ribbon to the chila roullard, dust it with mango powder. 
•Alternately for the veggie option of Tomato Bocconcini Chilla , add all the ingredients on to the pancake made of moong dal and roll it. Garnish with mango dust and micro herbs.
•Mix mango powder and mascarpone and the Ber Chooran as a garnish.
•Serve hot with guava chutney

For Guava Chutney
Guava 200 grams
Ginger 25 grams
Red chilli powder 10 grams
Green chilli 1 pc.

Chaat masala or pomegranate powder ( Anardana Powder) 25 grams
Salt to taste
Rock salt 8 grams
Cumin
Coriander powder 12 grams
Extra virgin olive oil 30 ml
Lemon juice 20 ml
Sugar 10 grams

Mix all these ingredients after seeding the guava and grind them together in mixer, strain it and add the extra virgin olive oil.


Recipe 3:
Non-vegetarian:  Punjabi Prawns in fresh tomato sauce on a Dhokla Pillow and Coriander Foam

Vegetarian:  Artichoke Hearts & Mix Mushrooms in fresh tomato sauce on a Dhokla Pillow and Coriander Foam

Ingredients (Portion size: 4)

For the Prawns
Medium sized prawns 12 pcs.
Lemon juice  60 ml
Ginger 8 grams
Garlic 10 grams
Salt To taste
Coriander seeds, crushed 10 grams
Cumin powder 6 grams
Turmeric powder 4 grams
Anaradana ( Pomegranate ) powder  6 grams
Oil 20 ml

For the Artichoke & Mushroom
Artichoke hearts  50 grams
Assorted mushrooms  150 grams
Onions 40 grams
Lemon juice  60 ml
Ginger 8 grams
Garlic  10 grams
Salt To taste
Coriander seeds, crushed 10 grams
Cumin powder 6 grams
Turmeric powder 4 grams
Anaradana( Pomegranate ) powder 6 grams
Oil 20 ml

For the Tomato Sauce
Tomatoes  200 grams
Garlic 10 grams
Ginger 6 grams
Bell pepper 25 grams
Salt to taste
Cumin powder 8 grams
Coriander powder 6 grams
Red chilli powder (Deghi) 8 grams
Chaat Masala or Mango Powder 6 grams
Oil 30 ml
Qasooriw  methi 12 grams

For the Dhokla Pillow
Dhokla flour  200 grams
Water
Mustard seeds 10 grams
Curry leaves 10 grams
Fenugreek seeds 6 grams
Fennel seeds 10 grams
Sugar 8 grams
Salt 6 grams
Asafoetida 4 grams
Yoghurt 20 ml
Oil  25 ml

Plating 
Ber chooran 20 grams
Soya lecithin 10 grams
Coriander leaves 40 grams
Lemon juice 20 ml
Mascarpone cheese 15 grams
Beetroot paste 60 grams
Mango dust 12 grams
Baby radish 8 pcs.

Process
1.Mix water in the dhokla flour and yoghurt till it is a paste and add this mixture to a pan which can be steamed. Rest this for about 2 minutes and steam this mixture at 120 degrees C for 10-12 minutes and a sponge cake will be ready.  
2.Let these cool and cut roundels with a cutter. 
3.Take a pan and heat the oil, add mustard seeds, fenugreek seeds, curry leaves, asafoetida till it crackles. 
4.To this mixture add sugar, salt, lemon juice and 10 ml of oil

For the Prawns
•Clean the prawns, devein and then marinate with lemon juice, ginger, garlic, spices, salt and oil. Heat the Pan and quick flip it till it’s cooked.
For the Artichokes and Mushrooms
•Slice the mushrooms, artichoke hearts, onions and add to a heated pan with all the other ingredients listed, quick flip and keep aside. 
Fresh Tomato Sauce
•Put all the ingredients together in a closed box and heat for 8 minutes, remove the skin of the tomato and grind it, add the seasoning and oil . 
•Dry heat the Qasoori methi , powder it and add to the sauce 
Plating & Garnishing 
•Brush the plate with Mascarpone mixed with mango and sprinkle some micro herbs. 
•Place a dhokla, tomato sauce and prawns or alternately mushroom/artichoke mix and coriander foam and the Ber Chooran. Split the radish into quarters and arrange on the sides. Line the plate with beetroot plate.
•For the coriander foam, mix the soya lecithin with coriander leaf paste, lemon juice, water with a hand blender and get thick foam.

 Wheat and radish dodda bruschetta, tzatziki and aampapad tartare with lemon foam...

Non-veg variation: instead of aampapad, use smoked salmon. 

Tomato bocanccini chilla roullard with mango dust.

 Vegetaria dhokla with artichoke hearts and mix mushrooms...

The flavours of this roullard are enhanced by this finger-licking-delicious guava chutney.

For more details visit http://www.expatlifeindia.com/
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Malaysian Food Festival @Sheraton Grand Bangalore Hotel, Brigade Gateway

Feast at Sheraton Grand Bangalore Hotel, Brigade Gateway is featuring Malaysian Food Festival till Feb 25th 2018. I was hosted by Sherat...