Ingredients
Egg hard boiled eight numbers
Coconut oil 60 ml
Fennel seeds 3 gm
Cinnamon 2 gm
Ginger (julienne) 5 gm
Green chilli (slit) 4 gm
Curry leaves 4 gm
Onion (sliced) 320 gm
Red chilli powder 10 gm
Coriander powder 25 gm
Turmeric powder 8 gm
Tomatoes (chopped) 200 gm
Fennel powder 2 gm
Method
Heat oil, add cinnamon, fennel seeds, ginger, green chilli and curry leaves.
Add sliced onion and cook till light brown.
Add chilli powder, coriander powder, turmeric powder, tomato and salt.
Cook for a few minutes, add fennel powder and boiled egg.
Serve hot with appam or parantha.
Confit of Chicken
Confit of Chicken
Ingredients
Whole chicken 5 kg l Oil 500 ml l Bayleaf Nos 2 l Pepper 3 gm l Garlic 5 gm l Thyme 3 gm l Pasta zita 50 gm l Cream 20 gm l Salt Pepper 3 gm l Parsley 3 gm l Parmesan cheese 5 gm l Carrot 10 gm l Pumpkin 10 gm l Haricot beans 10 gm l Green peas 10 gm l Red wine 30 ml
For The Chicken: l Season chicken with salt and pepper, set aside.
Take oil in a deep container l Add bayleaf, garlic, thyme and peppercorns.
Cook for 2 hours at 60° celsius.
For the Pasta:
Blanch pasta, set aside l Heat oil in a pan l Add chopped onion and garlic. l Sauté till translucent. l Take off flame and add cream l Add blanched pasta, season with salt and pepper l Add parmesan cheese and plate with butter tossed vegetables — Blanch carrots, haricot beans, broccoli, beetroot, pumpkin and green peas. l Heat pan, add olive oil. l Add vegetables, season with salt and pepper
Arrange pasta zita on a plate, place chicken over pasta l Align sauteed vegetables horizontally and serve.
— Recipes courtesy executive chef, Thomas Joseph, Crowne Plaza Bengaluru
