Amarnath and sweet potato cutlet
Ingredients:
Sweet potato
(boiled and mashed) 500 gm
Amaranth (blanched) 50 gm
Onion (chopped) 2 nos
Green chillies 3 nos
Ginger (chopped) 5 gm
Garlic (chopped) 5 gm
Turmeric powder 2 gm
Coriander powder 1 tsp
Chilli powder 5 gm
Salt to taste
Coriander leaves 10 gm
Curry leaves (chopped)
Amaranth (for dusting)
Flour Batter (for coating)
Method
1. Heat oil and sauté ginger, garlic, onion and green chilly.
2. Add spices, then mashed sweet potato and amaranth.
3. Mix well, add seasoning and finish with coriander leaves.
4. Cool mixture and divide in to balls.
5. Crust with little amaranth and pan fry or griddle on hot tawa till golden in colour.
— Recipes courtesy executive chef, Naren Thimmaiah, The Gateway Hotel, Residency Road.
Tomato Millet Risotto
Ingredients
Chicken breast 2 nos, olive oil 4 tbsp, onion (chopped) 3 tbsp,
garlic (chopped) 2 tbsp, bok choy (cleaned and washed) 2 nos, tomato sauce 6 tbsp, basil leaves 2 tbsp, foxtail millet (boiled) 320 gm, chicken stock 160 ml, soya milk 8 tbsp, butter 2 tbsp, parmesan (grated) 2 tbsp, salt and crushed black pepper to taste. For garnish a few basil sprigs.
METHOD
1. Heat 2 tbsp of olive oil in a pan, season chicken breast with salt and pepper and sear in hot pan for about two minutes per side. Take chicken off the pan and cut into dices.
2. Heat remaining olive oil in a pan and add onion and garlic, sauté for a few minutes without browning.
3. Now add chicken dices, tomato sauce, cleaned bok choy and fresh basil leaves and mix well. Add foxtail millet and stir to coat well. Slowly add chicken stock, stirring frequently, until it has been absorbed. Continue cooking the millet by adding broth and finish with soya milk, butter and grated parmesan cheese.
4. Season with salt and crushed black pepper and serve garnished with basil sprig.
— Recipe courtesy Chef Saurabh Arora, city chef at Smoke House Deli and Social.
