Bobby Geetha's Blog: Fine dining Indian , page 12

SUMMER FRUIT CHAAT FINE DINING INDIAN RECIPE

Summer Fruit | Chaat Masala |Greekyoghurt |Tamarind Chutney

 By Finediningindian.com Published: August 11, 2015Summer fruit chaat with honey yoghurt, tamarind chutney . 4.0 stars based on 5 reviews Prep time: 10 min plating  time: 2 min   Total time: 12 min:
Fruit chaat
4 apricot2 kiwis2 plum2 Indian alphonso mangos1 pomegranate1 lemon20 g natural honey50 sev*20 g chaat masala5 g black onion seed (nigella seed)100 g finest greek yoghurt4 edible flower1 sprig dill leaf

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
Method
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
Fruit Chaat
·         Cut and slice of fruit you can choose what it best or your plate, try to utilize maximum fruit ·         Choose the best ripe yet firm fruits for your plate. Lightly wash in cold water ·         Peel kiwi slice so that you get 4 pieces from one kiwi·         Slice and keep the remaining fruit ,lightly mix all fruits in lemon juice, chaat masala and keep in a separate plate , pomegranate remove the pearls and keep in bowl·         Pick few dill leaf for garnish·         Lightly mix greek yoghurt with honey·         Arrange fruits in plate keep the picture as your guidance, place drops on tamarind chutney using a squeeze bottle ,sprinkle pomegranate pearls·         Place a neat spoonful quenelle of yoghurt mix, finish with sprinkling crunchy sev and garnish with dill leaf
*Sev is fine fried chickpea flour ( gram flour) fine noodle like snacks which is available in ready to eat packs. Used commonly in chaat as taste and texture enhancer

GINGER CHILLI CHICKEN CHINESE [Flickr]

FineDining-Indian.com posted a photo:

A fantastic Indo-chinese recipe by finediningindian ,ginger chilli chicken

TORTELLINI CHICKEN MUSHROOM MICHELIN PRESENTATION [Flickr]

FineDining-Indian.com posted a photo:

Home made tortellini pasta by finediningindian.com

INDIAN FRUIT CHAAT FOR A PRE-DESSERT COURSE IN YOUR RESTAURANT

Fruit-chaat - a best combination of all seasonal fruits tossed in chaat masala accompanied with soft fresh cheese to enrich the flavors,
we selected fresh apricot,kiwi,peach,plum and pomegranate pearls , onion seed for crunchiness and light pungent taste.



FRUIT CHAAT FOR SUMMER HEATSummer fruit chaat is made with summer fruits from london market, chaat masala,onion seed and summer edible flowers. Our passion to create simple and stylish Indian cuisine reflects in all our videos,...

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DIFFERENT STEPS IN WRITING YOUR OWN COOKBOOK

Writing we generally think it’s an intellectual job, never mind if you convey the message in simple words that others can accept the same way as you wanted to be you are successful . Now a days the simple word programme from Microsoft will help you writing and correcting the language you use.Through my personal experience of writing I came across with few steps when I compiled my book, the first being

‘Why’ i want to write a book, why not something else. You have to have a strong purpose to write a book. This purpose will keep you moving when you feel tired and sometimes bored. Believe me I faced strong huddles, lost focus and few occasion felt like stopping completely. But the strong answer to the ‘why’ kept me sailing. I wanted to tell the world Indian cuisine fit well into fine dining cuisine world without changing its origin or copying any other cuisines. The focus being able to inspire my Indian chefs to focus on our great Indian cuisine that get carried away by other world cuisines glitz and glamour. Only our roots will take us to greater height.

‘What' you want to write about, be wise enough to choose a topic close to you, so that you don’t run for ideas and words. Being a chef and Indian my natural first choice was a cook book I further narrowed it down to my strengths Kerala cuisine my home cuisine and fine dining with high focus on techniques I learned by working with international chefs of French origin.

‘When’ you want to start writing the book, when you target to publish the book, it’s good to be time bound so you personally keep a check on the development. But when you do self-publishing of your book you may tend to procrastinate. Unless you are lucky enough to get a publisher support. Then publisher will follow up with your content development this will help in completing the book in a time bound manner. If you are self-publishing please get someone close to you be a time keeper and create a penalty system. You have to pay a fine or do something to that person in order to keep you in track. in my case my wife was a supporting factor as well the time keeper if I was spending time unnecessary she to use to challenge me. Also it’s quite important to keep the distractions to minimum that steals your time.

‘How’ to write your first cook book depends on the decision you take in all the previous steps. In my experience I was writing book on my off days and holiday periods. You need to concentrate and thoroughly think before sitting to write .when writing the cookbook you need to have good research and knowledge about the topic you are writing. It’s highly advisable to identify continuous days to start writing so your thoughts will be aligned and it’s not breaking in between. For the recipes it’s good to be accurate with your measurement and adapt a universal measurement. Always think in a third persons mind, write for a person who will be experiencing your cuisine for first time but should easily adapt to your style of writing. Avoid using more technical terms and if possible change it with commonly used house hold cooking terms if you want your book to be popular

Book = why + what +when + howI will follow up this blog post with next topic, in regard to my experience in writing the book

“Beyond Curry: a fine dining approach to Gods own cuisine”

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