Food and famous

DECCAN CHRONICLE. | PRATYUSHA CHATTERJEE
Published Aug 10, 2019, 7:33 am IST
Updated Aug 10, 2019, 7:33 am IST
With the Independence Day coming up next week, there is nothing quite like enjoying delicacies made in the hues of the nation.
Black chicken
 Black chicken

A lot of celebrities have recently entered the culinary scene of our country. While many have criticised them, citing that minimal knowledge about the business and amateurish attitude can hamper the entire industry.

However, Chef Pawan Bist, with years of experience in the food scene, begs to differ. He says that though plenty of people brag about travelling far and wide to understand the essence of a particular dish, it is not practically possible for each and every chef to travel all across the world in order to perfect their skills and master various cuisines. Thus, these celebs help bring the world to restaurant-goers as they have years of experience in tasting different kinds of foods due to their profession .

 

For instance, Virat Kohli, who has recently opened a restaurant in the capital, curated a part of the menu. And, thus, the menu consists some of his favourite pan-Asian dishes. Same goes for Badshah who also has involvement in a restaurant in the city.

Independence Day recipes
With the big day coming up next week, there is nothing quite like enjoying delicacies made in the hues of the nation. But the yum is definitely not compromised while we celebrate the day to the fullest extent. Check out these recipes, and join in the festivities.

Black chicken

Ingredients

  • Boneless chicken thigh 300gm (cut into 30gm pieces each)
  • Black sesame seeds    4tbsp  soaked in water and the lightly toasted)
  • Mustard oil    4tbsp
  • Garlic paste    1tbsp
  • Ginger paste    ½tbsp
  • Turmeric powder    ½tsp
  • Cumin powder    ½tsp
  • Green chilli paste    2tbsp
  • Salt to taste

Method

  • In a mixer-grinder add all the ingredients and make a paste out of them
  • Adjust seasoning
  • Now add the chicken into the marination
  • Let it rest for 30 mins
  • Now cook the chicken in pre-heated oven at 200-degree celsius
  • Serve with kasundi mustard or your choice of sauce or dip

SPICY SRIRACHA CHICKEN TACO

Ingredients

  • Tortilla bread     1
  • Kale leaves    Hand-full
  • Yellow cheddar     2tbsp        
  • Chicken thigh    ½ cup        
  • Sriracha sauce     2tsp        
  • Salt to taste
  • Sour cream     15ml        
  • Tomato salsa     3tsp        
  • Guacamole     3tsp        
  • Garlic     1tsp         Refined oil     10ml
  • Cajun sprinkle to taste

Tomato salsa            

  • Chopped tomato     1
  • Chopped onion    1        
  • Chopped cilantro     1 hand full    Jalapeño     2tsp (chopped)    
  • Lime juice     2tsp        
  • Salt to taste

SOUR CREAM            

  • Cooking cream     ½ cup
  • Hung curd     ½ cup
  • Lemon juice     1pc
  • Salt to taste
  • Chopped parsley     1tsp

GUACAMOLE            

  • Avocado (ripe)     1
  • Chopped onion     ½ cup
  • Chopped tomato    1/4 cup
  • Roasted cumin     1tsp
  • seed powder            
  • Salt to taste

REFRIED BEANS

  • Boiled kidney beans     ½ cup
  • Cooking cream     20ml
  • Salt to taste
  • Cajun sprinkle to taste

Infographic

Method
With the help of a round cutter, cut tortilla into equal pieces

Tomato salsa: Take a bowl amd mix all the chopped ingredients. Adjust the seasoning and serve with the quesadilla.

Guacamole: Chip the avocado, add all ingredients in a bowl and mix well

Sour Cream: Take a bowl, add cream and curd together, mix well until it becomes fluffy, and adjust the seasoning

Refried beans: Heat cream in a pan, add the mashed kidney bean into it, cook for two minutes, add cajun sprinkler, and adjust the seasoning

Heat oil in a pan, add garlic and cook the chicken with sriracha sauce

Finishing: Take taco bread, put one kale leaf and then refried beans, yellow cheddar. Then, add the chicken and top with guacamole, sour cream and salsa. Serve with sour cream and Cajun dust.

— Black Chicken and Spicy Sriracha Chicken Taco recipes by One8, Aerocity, Delhi

Trio of Mousse

Ingredients

  • Egg yolks    4
  • Sugar    50gms
  • Whipped cream    200gms  
  • White melted         chocolate     100gms
  • Cooking cream    70gms
  • Orange puree    40gms
  • Kiwi puree    40gms

Infographic

Method

  • Boil the cooking cream and set aside
  • Mix egg yolk and sugar
  • Add the mixture into boiled cooking cream
  • Add white melted chocolate to the mixture
  • Fold the whipped cream gently and mix
  • Divide into three bowls
  • Add orange puree to one bowl. Add kiwi puree to another and let the third remain as it is.
  • Arrange the mixture in tri-colour pattern in a serving bowl/glass
  • Serve chilled
  • Garnish with cherry on top

— By Chef Avanish Jain, Radisson Blu

Black Cod and vegetable Tartare with parsley pesto

Ingredients

  • Black cod    450gms
  • Red capsicum    45gms
  • Yellow capsicum    45gms
  • Cucumber    35gms
  • Fried tofu    45gms
  • Lemon zest    2-3gms
  • Lemon juice    10ml
  • Parsley leaves    25gms
  • Pine nuts    5gms
  • Fresh garlic    2gms
  • Olive oil    15ml
  • Pea sprout    2gms
  • Edible flower    2gms
  • Salt and pepper

Infographic

Method

  • Cut black cod, red capsicum, yellow capsicum, tofu, cucumber in cubes
  • Marinate them with salt, pepper, lemon zest and lemon juice
  • In a blender, blend parsley with pine nuts, garlic, and olive oil, strain it, adjust seasoning and keep aside.
  • Take a square mould, arrange vegetables at the bottom and marinated fish on top, garnish with pea sprouts and edible flower. Serve with Parsley pesto.
  • Very refreshing and healthy recipe which can be used for any occasion

— By Chef Vineet Bahuguna, Hilton Garden Inn, Delhi

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