Sugarcane Chicken Drumsticks
Salt to taste
Finely chopped ginger
Finely chopped garlic
Lemon juice 6 tsp
Vinegar 2-3 tsp
Honey 2-3 tsp
Mint leaves to garnish
In a bowl, add 1-1½ cup minced chicken, add paprika powder, finely chopped ginger and garlic, curry powder, soy sauce, egg and mix well. Sprinkle salt to taste.
Now, add 4 tsp fresh lemon juice and sugarcane juice. Mix 2 tbsp panko crumbs and mix well.
On a hot grill pan, sprinkle 1 tbsp olive oil. Start by preparing dumplings from chicken mixture using sticks. Cook until dark brown.
To make dip, add 2 tbsp lemon and sugarcane juice, 2-3 tbsp brown sugar, ½ tsp finely chopped ginger, 2-3 tbsp vinegar, 1 tbsp olive oil, 2-3 tbsp honey and whisk well.
Place the drumsticks on a plate. n Garnish with mint leaves and serve with the dip. Voila, sugarcane chicken drumsticks are ready to be devoured!
Sugarcane Ice-cream Tart
Rock salt to taste
Fresh cream 2-2½ cup
Peppermint as required
Crushed pistachio 1 tbsp
Lemon slice of or garnish
Flower petals for garnish
In a hot pot, add coconut milk, a pinch of rock salt, cream, cup condensed milk, 10-12 marshmallows and mix well.
To make Caramel: In another pot add 2½ tbsp brown sugar, 1 cup sugarcane juice, 2 tsp maple syrup, rock salt to taste, peppermint as required, 4-5 marshmallows and cook.
To make the tart, take a cake mould and pour the mixture from the pot. Deep freeze for an hour. Then, take out the mould from the refrigerator and churn the mixture. Deep freeze the mixture again and repeat this process 3-4 times. Then pour caramel over the mould and spread 1 tbsp crushed pistachio and again deep freeze the tart for 30 minutes.
Add a scoop of ice cream, place it atop a slice of cake, and serve.
— Recipes courtesy Chef Gautam Mehrishi