Jugalbandi
Throw in
some Italian and Mexican, stir fry
with Chinese, season with some Indian,
& voila, you have a whole new
culinary experience! Let your taste
buds explore and explode with savoury
fusion food recipes
Thai
Chicken Satay with Mango
Avocado Salsa and Crunchy
Greek Salad
Chef Narender
Singh, Executive Chef, Hilton Mumbai
International Airport
INGREDIENTS
(For Chicken Satay)
: Chicken mince 1 cup, Chopped
celery 2tbsp, Chopped onion
2tbsp, Chopped coriander
2tbsp, Coconut milk 1tbsp,
Salt to Taste, Pepper to
Taste, Red curry paste 1tbsp,
Lemongrass stems (for skewering)
4, Sesame oil (for grilling)
(For
Mango Avocado Salsa) : Fresh mango cubes ¼
cup, Avocado pulp ¼
cup, Chopped shallots 1tbsp,
Chopped tomato 1tbsp, Chopped
coriander 1tbsp, Chopped
chili ½tsp
(For
Greek Salad) : Feta cheese, cubed 1tbsp,
Cucumber, cubed ½
cup, Tomatoes, cubed ½
cup, Onion, cubed 2tbsp,
Spring onion, chopped 2tbsp,
Olives (to garnish), Lettuce
½ cup
Dressing
– Extra virgin olive
oil 5tbsp, Lemon juice 1tbsp,
Salt to Taste, Pepper to
Taste
METHOD
(For Greek Salad)
: Add all the ingredients
for the dressing into a
bowl and mix well. To this,
add the feta cheese and
vegetables.
(For
Mango Avocado Salsa)
: Mix all the ingredients
in a bowl.
(For
Thai Chicken Satay) :
Mix all the ingredients
and refrigerate for 3 hours.
Take a small ball of the
mixture, flatten it a little
and skew with lemongrass
stem. Glaze with sesame
oil and grill. Serve with
Mango Avocado Salsa and
Greek Salad.
-------------------
Malabari
Risotto
Chef
Renju K Kunjappan,
Chef-in-charge, Café
Bean Garu
INGREDIENTS
: Rice 100g, Malabari curry
150g, Cheddar cheese 30g,
Butter 20g
(For
Malabari Curry)
: Coconut oil 15g, Onion
15g, Tomato 15g, Green chilli
2, Curry leaves 3-4, Turmeric
powder 5g, Red chilli powder
2.5g, Jeera powder 2.5g,
Coconut milk 200g, Fresh
grated coconut 1, Cashew
25g
METHOD
: Make a fine paste
of cashew nuts and coconut.
Chop the tomatoes and the
onions. Slit green chilli
into half. Heat coconut
oil and add to it onion,
green chilli and curry leaves.
Sautee it for 5 minutes
and then reduce the heat. Add
the turmeric powder, red
chilli powder and jeera
powder. Add tomatoes. Add
water to this. Cook for
another 3 minutes. Add coconut
milk, cashew and coconut
paste. Boil for 2 minutes
till it thickens. Finish
with salt.
(For
Malabari Risotto) :
Heat rice in a pan with
butter. To this add the
malabari curry. Mix well.
Top it with cheddar cheese
and gratinate. Serve with
banana chips and chutney
of your choice.
-------------------
Tandoor
Cooked Dijon Mustard and
Fresh Herb Spiked Chicken
Chef
Rajesh Ratna,
Head Chef, Escobar
INGREDIENTS
: Boneless chicken leg 250g
(For
Marination)
: Dijon mustard 15g, Rosemary
1 sprig, Thyme 1 sprig,
Honey 5ml, Salt to Taste,
Pepper to Taste
METHOD
: Cut the chicken leg into
medium size dices. Chop
the herbs finely. Mix all
the marination ingredients.
Marinate chicken pieces
for 3-4 hours. Secure on
the skewer. Cook inside
the tandoor for 6 minutes.
Serve hot.
-------------------
Mezze
Platter
Chef
Paul Kinny,
Executive Chef, Corleone,
InterContinental Marine
Drive
Dolmas
INGREDIENTS : Vine
leaves 1, Steam rice 7g,
Bell peppers 5g, Capsicum
3g, Onion 5g, Jalapeno 4g,
Salt to Taste, Black pepper
to Taste
METHOD
: Make a rice mixture with
above ingredients. Stuff
the mixture in vine leaves
and roll it. Blanch the
dolmas in vegetable stock
and chill it.
Feta
Mousse INGREDIENTS
: Feta 60g, Paneer 30g,
Cream cheese 10g, Cream
10ml
METHOD
: Take a bowl and mix all
the above ingredients and
adjust the seasoning. By
using a steel spoon make
quenelles.
Tzatziki
INGREDIENTS
: Hung curd 100g, C-shaped
cucumber 20g, Mint leaves
3g, Salt to Taste, Black
peppers to Taste, Lime juice
2ml
METHOD
: Hang curd in a muslin
cloth to drain the excess
liquid. Mix cucumber, mint
leaves and lemon juice to
hung curd and season it.
Pesto
Hummus INGREDIENTS
: Chick peas 150g, Tahina
25g, Lime juice 15ml, Olive
oil 50ml, Salt to Taste,
Pesto 20g
METHOD
: Boil the chick peas thoroughly
and allow it to cool. Blend
it in a food processor and
add tahina, lime juice,
olive oil and pesto. Finally
add the salt and pepper
for seasoning. Place them
as shown and serve
with pita bread.
-------------------
Whole
Wheat Penne with Thai Curry
Chef
Nithya Rozario,
Executive Chef, Manchester
United Café Bar,
Palladium
INGREDIENTS
: Carrot 20g, Baby corn
20g, Pakchoy 10g, Broccoli
10g, Red chilli fresh 2g,
Zucchini green 22g, Zucchini
yellow 10g, Kaffir lime
leaf 3g, Basil 5g, Coconut
milk 250ml, Red curry paste
10g, Whole wheat penne 100g,
Oil refined 15ml, Parmesan
cheese 10ml, Salt 2ml
METHOD
: Process and blanch the
vegetables as per your need.
Boil it in hot salted water.
When done refresh and toss
in a little oil and keep
aside. Make the curry with
the coconut milk and red
curry paste. Add in the
vegetables, Kaffir lime
leaf, read chilly and basil
leaf. Bring to a boil and
toss in the pasta till it
is coated by the curry.
Serve hot. Garnish with
a sprig of lemon leaf and
parmesan shavings.
-------------------
Blue
Cheese Salmon Tikka with
Dill and Caper Beurre Blanc
Chef
Amit Puri,
Corporate Chef, Spaghetti
Kitchen
INGREDIENTS
: Salmon 30g/6pcs
(For
Blue Cheese Marinade)
: Blue cheese 500g, White
onion 50g, Garlic 20g, Greek
yogurt 100g, Double cream
100ml, Cracked pepper 10g,
Coriander 10g
(For
Dill and Caper Beurre Blanc)
: Dill 10g, Capers 20g,
Lemon juice 10ml, White
wine 25ml, White wine vinegar
10ml, Butter 100g, Salt
1tsp
METHOD
(For Blue Cheese Marination)
: Blend in all the ingredients.
Marinate the salmon tikka
into the blue cheese marinade
and keep it in the fridge
for one hour.
(For
Dill and Caper Beurre Blanc)
: Add white wine and white
wine vinegar into a saucepan
and reduce it. Add butter
into the pan slowly and
stir till the butter melts.
Once the butter melts, emulsify
lemon juice into it to make
it thick. Add in chopped
dill leaves and capers.
Skewer the blue cheese marinated
salmon tikka and cook them
in tandoor. Serve the blue
cheese salmon tikka with
dill and caper beurre blanc
sauce.
-------------------
Zenzi
Calamari
INGREDIENTS
: Oil, for deep frying,
Flour 30g, Corn flour 30g,
Egg white (beaten) 2, Cold
water 80ml, Dice cut calamari
(squid) 200g, Julienne spring
onion 10g, Basil leaves
5g, Mint leaves 10g, Coriander
leaves 10g, Julienne red
onion 25g, Julienne red
chilly 5g, Julienne ginger
10g
(For
Sauce) : Chopped
onion 10g, Ginger and garlic
paste 1/2tsp, Light soya
15ml, Sweet soya 10ml, Oyster
sauce 5g, Green chilly paste
1/2tsp, White pepper powder
1/2tsp
METHOD
: Clean and wash all the
leaves and calamari. Keep
it aside. Heat the oil in
a pan for deep frying. In
a bowl mix the flour and
cold water. Add the egg
whites and make a smooth
batter. Dip the squid in
the batter to coat. Fry
it for 3 minutes or until
crispy and golden and drain
on kitchen paper.
(For
Sauce) : Heat the
oil and add onion and ginger
and garlic paste. Then add
all the sauce ingredients.
Simmer for 4 minutes. Make
a sauce with semi thick
consistency. Finally mix
properly the fried calamari,
all the leaves, julienne
ginger, julienne red onion,
julienne red chilly and
sauce. Place on a serving
plate and sprinkle some
julienne red chilly and
ginger.
Recipe
courtesy Zenzi
-------------------
Pineapple
Jalebi
Chef Narender
Singh, Executive
Chef, Hilton Mumbai International
Airport
INGREDIENTS
: Pineapple slices 3-4
(For Jalebi Batter)
: Refined flour 200g, Water
75ml, Ghee (for frying)
(For Rabadi)
: Milk 5lts, Sugar 500g
(For Chocolate
Mango Sauce) :
Water 100ml, Castor sugar
25g, Mango pulp 75ml, Dark
chocolate 10g, Cocoa powder
5g, Corn flour 10g
METHOD
: Prepare jalebi batter
and ferment it for 12 hours.
Prepare rabadi by reducing
milk with sugar to thick
consistency. Dip pineapple
slices in jalebi batter.
Shallow fry it in ghee and
soak in sugar syrup of one-string
consistency. Prepare chocolate
mango sauce by boiling mango
pulp along with castor sugar.
Add combination of water,
corn flour and cocoa powder
by gradually whisking and
keep it aside. Place the
pineapple jalebi on the
plate. Top it with rabadi.
Repeat one more layer of
jalebi and drizzle chocolate
mango
sauce on top. Serve hot
with a scoop of ice-cream.
(Compiled
by Srirekha Pillai &
Ravish Khapra)
