Bobby Geetha's Blog: Fine dining Indian , page 11

KING PRAWN COCONUT CURRY #FINEDININGINDIAN 102

NUTELLA CREPE PANCAKE BEST FOR KIDS BREAKFAST EASY RECIPE

An easy recipe to make at home your kids will love it. you need Flour all purpose, whole egg, milk, egg, sugar , Nutella, clarified Butter and a crepe or Flat non stick pan

IDLI SAMBHAR POPPADUM GLUTEN FREE INDIAN BREAKFAST RECIPE

Mini Idli |Sambhar |Flame roasted Poppadom

New Indian cuisine presentation developed for our new book Starters By Finediningindian.com .Sambhar is a mix of most amazing Indian Vegetable spices have well balanced and enriched with red lentil. Idli is great steamed breakfast dish uses 0% oil. The both dishes has been combined to create brilliant starter given an additional texture with fire roasted Poppadum (a lentil crisp)




Ingredients

4 no. Idli
Oil to fry
120 ml sambhar
4 no. Plain Poppadum from kerala
20 ml gingely oil / vegetable oil
2g black mustard seed
2g fine garlic julienne
20 g fine chopped shallots
1no. green chilly fine sliced
1g fresh curry leafs
1g turmeric powder

Method

Cut idli each into 6 to 8 small pieces , keeping approximately similar size, deep fry the idli till it turns crispy and golden colorRoast poppodum directly in cooking stove flame or best in live charcoal. Heat oil in a heavy wok styled sauté pan when it’s hot add mustard seed allow to popToss in  garlic, green chilli and fresh curry leaf saute for 1minuteAdd turmeric powder mix in a reduce heatToss in fried idli add salt and serve with sambhar try selecting different vegetables to give a contrast, roasted poppadum as shown in the picture

MAKING SAMBAR ONE OF THE BEST VEGETARIAN DISH RECIPE FROM SOUTH INDIA

Spiced broth of Mixed vegetable and red lentil   (Sambar)
Classic mixed vegetarian dish similar to avial, a great combination with dosa/idli and rice.
Serves:  4
Course: accompany main


50 g split yellow lentils (toor dal)50 g red lentils (masoor dal)
2 g turmeric


For vegetables
50 g onion50 g snake gourd
50 g carrot
50 g cluster beans
50 g okra
30 g colacasia /taro
30 g aubergine
100 g cucumber
1 drumstick
50 g potato
50 g tomato
50 g small onions

For flavoring
50 g sambar powder50 mL tamarind juice
1 sprig coriander leaves

For tempering

50 mL coconut oil1 g asafoetida
5 g mustard seeds
3 dry red chilies
Curry leaves

Method
Wash and boil lentils together with turmeric, salt, and four times as much water as lentils on medium heat, stirring in between. Wash, peel, and cut vegetables in 3-cm cubes, or whichever size you prefer.
When lentils are half done, add all vegetables to boiling lentil mix and allow the vegetables to cook, simmering slowly.
Now add ingredients for flavouring one by one, mixing in slowly without breaking vegetables. Simmer for a few minutes until the raw flavour of sambar spice disappears.

For tempering, heat a small pan and add ingredients mentioned one by one while sautéing in between. Pour immediately into the simmering sambar, cover with a lid, and remove from fire.
Allow the flavours to be infused. Check salt before serving. A properly seasoned sambar brings out very stimulating flavours.

STEAMED IDLI RECIPE MAKE WIT THIS SIMPLE EASY RECIPE

idliA best steamed kerala dish, very healthy with zero fat and gluten free, celiac diet
Serves:  20–30
ingredients
50 g black gram lentils, split200 g white rice5 g fenugreek seedSalt to taste  method
Wash and soak together lentils, rice, and fenugreek overnight or for 5 hours. Drain and wash again; strain without water. Grind it to a very smooth paste by adding just enough water. For best results, use a stone grinder.
Check the consistency by touching the batter; there should be no grainy feel. The batter gets shiny when ground smooth.
Put the batter in a deep container and allow to ferment naturally, keeping it at room temperature. The batter will rise, so you have to choose the correct container, or it will overflow.
When the batter has risen, you can stir and refrigerate it if you want use it later.
Before cooking, take out the required amount and add salt. Adjust consistency by adding water; it should be thick for idli and thin for dosa
It is very important for the batter to be fermented if it is used for idli; otherwise, when you steam idli, it will be very hard. For dosa, it is optional for the batter to ferment.

Keep the batter to a thick consistency. Grease the idli stand with oil and pour batter in each slot. Steam, covered, until you hear the whistle sound. If the steamer has no whistle, steam for 5–10 minutes. Carefully open the steamer lid without dropping the vapour on cooked idli.pierce a knife inside in one idli if its nor sticking its cooked and ready to eat.

PAPDI-CHAAT-BHEL-PURI-INDIAN-SNACK-GIVEN-A-FINEDINING-TOUCH

Crispy Papdi |Bhel |yoghurt |Tamarind and Pomegranate




Ingredients for 4 portion
20 crispy papdi (Buy from Indian shop)

100 g bhel mix  (Buy from Indian shop)
30 g fine chopped white onion
30 g fine chopped tomato
70 g boiled diced potato
10 g fine chopped coriander leaf
½ green chilli very fine chopped
2 sprig dill leaf
50 g greek yoghurt (thick yoghurt)
30 g mint chutney
30 g tamarind chutney
20 g pomegranate pearls
10 g chaat masala
3 g black salt

Method
Keep 16 pieces of papdi separate for plating , break the remaining 4 in to small pieces in to a mixing bowlAdd bhel mix , onion, tomato, potato, coriander leafs, green chilly toss together with half of mint and tamarind chutney.Add chaat masala and black salt taste adjust seasoning if neededPick dill leaf and keep in ice water for garnishSpread yoghurt on one side of the papdi and top with spoon full of bhel mix You can arrange as shown in picture or be creative to find alternate presentation in finedining wayUse the remaining chutneys to garnish the plate,finish with dill leafs and pomegranate pearls

MINT-CHUTNEY-PERFECT-SAMOSA-KEBABS-AND-OTHER-INDIAN-STARTERS-OR-SNACKS

Mint chutney

INGREDIENTS

100 g  fresh picked and chopped mint leafs100 g  fresh chopped coriander leafs
1 green chilli
5 g fresh peeled sliced ginger
7 g fresh peeled and sliced garlic
1 lemon juice
3 g black salt
Method

In a mixie or blender grind all the above ingredients to a smooth paste using 2 or 3 ice cubes tis will help in keeping the color.
Check the seasoning add more salt id need can add bit of chaat masala to bring more kick to the cutney.
Keep the Chutney refrigerated till you use.
Best served with biriyani , kebabs , pakoras,  samosas, chaat or other snacks.

TAMARIND-CHUTNEY-WITH-FRESH-GINGER-FLAVOUR

Tamarind Chutney
50 g tamarind paste10 g chopped ginger20 g palm jaggery ( or muscavado sugar)10 ml vegetable oil1 g dry red chilli flakes50 ml water
Tamarind chutney
·         Heat oil in sauce pot, add chopped ginger saute till golden color·         Add chilly flakes, tamarind paste saute for 30 seconds pour water simmer till it reduces to half in slow heat·         Add palm jiggery or sugar reduce till it gets to thich syrup like consistency·         Pass through a fine chinois , cool and keep in squeezy bottle

VEGETABLE-TIKKI-MIXED-VEGETABLE-KEBAB-FINE-DINING-INDIAN-STARTER-WITH-SMOKED-TOMATO-CHUTNEY-FRIED-EGG-YOLK

Vegetable Tikki | fried egg yolk |smoked tomato chutney

One of the recipe from our upcoming book " Starters by Finediningindian.com " . A quick and easy starter to make at home and to present in our finediningindian way. The fried yolk gives a richness to the vegetable tikki .The smoky flavour is a great combination with spices . each elements blend and gel together to give a great starter experience.

 

Ingredients for 5 portions

Vegetable mixture

50 g oil
5 g cumin seed
20 g fine chopped white onion
3 g turmeric powder
10 g coriander powder
10 g garam masala powder
50 g carrots brunoise
50 g fine green beans chopped fine
50 g sweet peas (green peas)
50 g cauliflower grated in medium size
3 g fine chopped green chilly
100 g boiled potato
2 g fine chopped coriander leaf
5 ml lemon juice

For crumbing

50 g plain flour
5 g milk
2 g salt
150 g panko Japanese bread crumb
50 g plain flour

Smoked tomato Chutney

To finish
100 ml oil
5 egg
1 round cutter to fit the yolk

Method

Vegetable Mixture

Heat oil in a flat nonstick pan add cumin allow to roast

Sauté onions for 1minute over medium heat

Add all powdered spices sauté for another 30 seconds and toss in all vegetables with green chilly allow to cook for 5 minutes sauté in between to prevent spices getting burned

Once the vegetable is cooked add boiled potato, coriander leaf and lemon juice, transfer into a flat plate allow to cool down

Once the mix reaches lukewarm break the potato and vegetable using a fork and mix well

Make a ball of 60g size give a nice shape using hand so you get a nice wheel shape patty. make the rest and keep for crumbing

Crumbing

Mix 50g flour, milk and salt to form a pouring batter mix

Keep three tray one with second 50g flour, one with batter and one with bread crumb

Dip the vegetable patty in flour evenly coat with flour lightly tap off the excess flour, then dip in batter coat all sides allow to drip off the excess batter , crumb in the panko bread coat nicely and keep on clean plate. Repeat the process for remaining mix.
Smoked Tomato chutney


To finish

Fry eggs individually or together if the size allows in a nonstick flat frying pan ,keep the yolk runny and transfer to a kitchen towel to remove the excess oil

Cut only the yolk using the cutter as shown in picture and keep aside . cooked whites you can use as a garnish for any main meal

Heat oil in the frying pan shallow fry the crumbed vegetable patty on both sides till you get a crspy golden color. Keep the heat on medium to prevent the patty gets color fast and the inside will not be hot

Place the vegetable tikki in plate place a spoon of tomato chutney on top and place the fried yolk . you can decorate with any edible flower or coriander cress

Plating and shape use your creativity to achieve great presentation , keep our idea as a guideline

SMOKE-INFUSED-AND-ROASTED-TOMATO-CHUTNEY

Smoked tomato Chutney

100 g ripe plum tomato cut in quarters
15 g sliced garlic
1 green chilly slit in half
3 g black salt
3 g chaat masala
1 lemon
5 ml oil

Method

Mix all ingredients wrap in a aluminium foil, cook in a slow live fire for 5 minutes and allow to cool down keep the wrap intact

Once it cools down open and crush using whisk and pass through a large mesh sieve allowing the chutney to be bit rustic. Taste and adjust the seasoning if needed