Bobby Geetha's Blog: Fine dining Indian , page 6

BeefMasala SausageRoll

Beef Masala Black pudding SausageRoll

This is a delicious home made restaurant style sausage roll made with mince beef masala and black pudding. This is an easy recipe, perfect for everyday baking and occasions. Crispy puff pastry on the outside make them irresistible.

Portion Size – One

Subscribe to Our Indian Cooking Channel 

INGREDIENTS

For Filling:

Mince beef – 300 gm / 2 cup

Black pudding – 200 gm / 1 cup

Chopped onion – 100 gm / ½ cup

Chopped potato (boiled) – 100 gm / ½ cup

Seasoning liquid – 5 gm / ¾ Tspn

Green chilli chopped – 2 gm / ¼ Tspn

Chilli powder – 7 gm / 1 Tspn

Turmeric powder – 3 gm / ½ Tspn

Coriander powder – 15 gm / 1 Tbspn

Stock cube – 15 / 1 Tbspn

Salt – 3 gm / ½ Tspn

For Roll:

Puff pastry sheet – 1 no.

Egg yolk – 1 no

Water – 15 gm / 1 Tbspn

Fennel seeds – 7 gm / 1 Tspn

Black & white sesame seeds – 7 gm / 1 Tspn

For Plating:

Tadka mayonnaise – 15 gm / 1 Tbspn

Pickled onions and ginger

Holland red chilli sliced – 1 gm / ¼ Tspn

For Making  Beef masala & black pudding sausage roll.

Method:

For Filling:

In a mixing bowl put the mince beef, add all the mentioned ingredients in the filling except black pudding to the mince beef and Mix well.
Now add the black pudding into the mixture and mix it without breaking the black pudding.
Best way to dice the black pudding is semi freeze it before cutting into cubes.

For Roll:

In a cling film put the mixture, roll it tightly and make a nice cylindrical shape so that it fits inside the puff pastry.
Place sausage in the fridge to get set.
To make the egg wash, Break the egg and separate the egg yolk and keep the egg yolk in a bowl.
Add a pinch of turmeric powder and water into the yolk and beat it.
Now apply the egg wash on to the puff pastry sheet and place the sausage and roll the sheet over the sausage.
Cut the excess sheet off and place it in a baking tray.
Using the finger just press and close the open ends.
Using fork press the edges and apply egg wash on top the sausage roll. It gives the nice colour.
With a sharp knife lightly cut the top of the sausage roll, so that the steam escapes and it gives nice crust also.
Sprinkle some fennel seeds and black & white sesame seeds on top of the roll.
Place it in the oven and cook it for 25 mins at 170 c.

For Plating:

Using a nice bread knife cut the sausage roll and place it in a plate.
Spoon in Tadka mayonnaise on the plate.
Garnish with pickled onions and ginger and holland red chilli.

The post BeefMasala SausageRoll appeared first on Finediningindian.

Indian dark Kitchen

Indian dark kitchen consultancy

Our chef consultant Bobby geetha has just given the hand over on behalf of Fine dining Indian Ltd . An innovative Indian dark kitchen consultancy project for an Indian take away in london’s highly popular Buckhurst hill area . You may know this concept as Cloud kitchen or visual kitchen .

Fine dining Indian Ltd is privileged to announce this new launch . Our chef consultant director Bobby geetha has an immense experience international and Uk work environment .

Chef bobby geetha worked in highly reputed 5 star hotels , premium restaurants , trained in Noma . Top Indian chef awarded in middle east by Prochef awards and Hozpitality group . He worked as corporate chef for the Pioneer Ahas restaurant group for 21 restaurant’s in Uk and Middle east .

Few of the dishes that are unique to My spice kitchen projects are

Given below . The menu is the key driver for dark kitchen concepts  . More focus of limited space availability , multi use of ingredients . smart menu planning . Use of eco friendly packaging . Prime focus on natural resources and produced from Uk

some images are given below

Contact for new Dark kitchen or cloud kitchen concept Just click the Link Below

chef bobby geetha’s Instagram profile

chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian Ltd. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored Two cook Books published By Finediningindian. Beyond Curry and Indian cuisine evolution . Contact Chef Bobby geetha For help with your  Indian restaurant .

The post Indian dark Kitchen appeared first on Finediningindian.

Shahi Tukda

Shahi Tukda Restaurant style

A classic Indian dessert prepared at home in restaurant style with caramelized banana puree and saffron flavored reduced milk. Follow this recipe and make our Shahi Tukda Restaurant style .

Portion Size – One

Subscribe to Our Indian Cooking Channel 

INGREDIENTS

Saffron Milk Milk 150g / 1/2 cup

Condensed Milk 40g / 3 tbspn

Saffron syrup 20g / 1 tbspn

Cardamomom powder 3g / 1/2 tspn

Saffron Syrup Water 150g / 1/2 cup

Sugar 60g / 4 tbspn

saffron 0.5g / a pinch

For Caramelised Banana

Sugar 30g / 2 tbspn

Ghee 20g / 1 tbspn

Banana chopped 60g / 4 tbspn

Cream 30g / 2 tbspn

Corn flour / custard powder 5g / 3/4 tspn

Bread Sliced  1 no.

Ghee 10g / 1 tbspn

Saffron powder 0.005g / a pinch

For Making Shahi Tukda restaurant style.

Make A caramelised banana Puree.

Make saffron flavoured sugar syrup.

Make reduced saffron Milk.

Toast bread with ghee Squeeze caramelised banana puree in to each slice of ghee toast bread .

Place on plate spoon in reduced saffron milk .

Dust with touch of saffron .

 

You may experiment this recipe with different flavoured bread or we suggest try with sour dough bread . sugar can be replaced with honey or sugar substitutes . If you are a diary intolerant try almond milk or rice milk .

The post Shahi Tukda appeared first on Finediningindian.

Deepfried Snickers

Deep fried Snicker bar

This recipe is inspired from the Scottish fried mars bar. Here Deep fried Snicker bar recipe given an Indian touch using cardamom sugar. Served with all time kids favorite cookie dough ice cream.

Portion Size – One

Subscribe to Our Indian Cooking Channel 

INGREDIENTS

oil to fry

Snicker bar / 1 bar

Plain flour 5 tbspn

water 6 tbspn

Cardamom sugar 1 tspn

Bread crumb 4 tbspn

Cookie dough ice cream 1 tbspn

For Making  Deep fried Snicker bar

To make batter – add some water to the plain flour and mix well.

Mix until it get a light thin consistency. Make sure there is no lumps.

Coat the snicker bar with plain flour.

Dip it into the plain flour batter. Then coat it with bread crumbs. (Do this twice)

Make sure to coat nicely so that once frying the chocolate will not come out.

Now in a frying pan heat oil. Fry the coated snicker bar at a 160 – 170 c temperature.

Place the fried snicker bar in a plate and dust some cardamom sugar on top of it.

Serve it with a quenelle of cookie dough ice cream.

The post Deepfried Snickers appeared first on Finediningindian.

Tadka Mayonnaise

Indian curry Tadka mayonnaise

This is one of the best addition to your Dip sauce collection. A smooth and creamy Indian curry Tadka mayonnaise.

Portion Size – One

Subscribe to Our Indian Cooking Channel 

INGREDIENTS

Oil 5g / 3/4 tspn

Hing / asafoatida 0.5g / a pinch

Mustard seeds 1g / 1/4 tspn

Chopped ginger 2g / 1/4 tspn

Chopped Onion 5g / 3/4 tspn

Turmeric powder 1g / 1/4 tspn

water 20g / 1 tbspn

maggi seasoning 2g / 1/4 tspn

Mayonnaise 50g / 3 tbspn

salt 1g / 1/4 tspn

Lemon juice 1g / 1/4 tspn

For Making  Indian curry Tadka mayonnaise

Pour oil in a hot pan.

Add Hing, Put some mustard seeds and allow it to crack.

Add chopped ginger and chopped onions. Saute until it gets a light brown colour.

Put turmeric powder. This stage pour little amount of water so that the curry tadka mixture will not burn.

Add maggi seasoning. Saute for a minute.

Now transfer the curry tadka mixture to a bowl, allow it to cool down before adding mayonnaise. Mix well and check seasoning.

If needed add some lemon juice to get the tangy flavour.

Recipe developed for fried Indian snacks at Fine dining Indian cooking lab by our chef Consultant Bobby geetha .

The post Tadka Mayonnaise appeared first on Finediningindian.

Chicken65 Samosa

Chicken 65 Dosa Samosa

An amazing Indian snack made with left over chicken or chicken 65 dosa samosa served with coconut chutney.

Portion Size – One

Subscribe to Our Indian Cooking Channel 

INGREDIENTS

For chicken 65

Chicken curry cut 500g

Ginger garlic paste 30g / 2 tbspn

Yoghurt 50g / 4 tbspn

Turmeric Powder 2g / 1/4 tspn

Redchilli powder 7g / 1 tspn

Curry Leaf 1g / 2 leaf

Green chlilli slit 5g / 3/4 tspn

Salt 2g / 1/4 tspn

Plain flour 15g / 2 tspn

Oil To fry 200g / 1 cup

flour paste / egg mix – 30g / 2 tbspn

Dosa soft cooked – 2no.

Coconut Chutney 50g / 3 tbspn

Gunpowder 5g / 3/4 tspn

For Making  Chicken 65 Dosa Samosa.

Mix all mentioned Ingredients for the chicken. Keep in marinade for 1 hour before frying.

Heat oil in a pan. Fry chicken, either shallow fry or deep fry .

Once it fried pull chicken pieces using fork and spoon .

Slightly trim one side of dosa.

Apply flour paste or egg on top. Fold as shown in the Video from one side to other getting shape of cone .

Fill pulled Chicken inside. Ensure its not over stuffed .

Close cone using egg / flour paste .

Fry dosa samosa in a hot oil ideally at 170c .

If its shallow fried spoon hot oil on top to ensure its crispy both sides.

Once its golden brown , drain and keep in a kitchen towel .

Arrange hot samosa on a plate. Dust on top with Gunpowder.

Place a spoon of Thick coconut chutney.

The post Chicken65 Samosa appeared first on Finediningindian.

Chicken Pepperfry

Chicken Bread pepper fry

This is a well known bar snack in kerala, southern part of India. This snack is made using chicken trimmings or left over gravy.

Portion Size – One

Subscribe to Our Indian Cooking Channel 

INGREDIENT

Oil 20 gm / 1 tbspn

Mustard seed 2 gm / 1/4 tspn

Curry leaf 1 gm / 2 leaf

green chilli (slit) – 2 no

Chicken 100 gm

Onion Tomato Masala 30 gm / 2 tbspn

Mix pepper and Onion 40 gm 

Crushed Pepper 2 gm / 1/4 tspn

Bread Crouton – 1 slice cut into small cubes.

Julienne pepper 1 gm

Pickled Onion –  3 rings

For Making  Chicken bread pepper fry

Heat oil in a pan and put the bread crouton, pan fry until it gets a nice golden brown colour.

Keep it aside in a plate.

For chicken masala, heat the pan and pour some oil. Add mustard seeds, allow it to crack.

Put slit green chilli, curry leaf and chicken. Saute for 3 minutes.

Now add onion tomato masala, mix well and allow chicken to cook.

At this stage add mix pepper and onions, saute and mix together. Make sure the chicken, mix pepper and onion is cooked.

Add crushed pepper and saute for a minute. Chicken masala is ready.

Now add in the bread croutons into the chicken masala.

Saute until the croutons absorb the oil. This gives the nice texture and flavour.

Chicken bread pepper fry is ready and can be served as a bar snack or a starter.

The post Chicken Pepperfry appeared first on Finediningindian.

Saffron Milkcake

Saffron Milkcake baked Alaska

A wonderful Milk cake with Saffron in a Baked Alaska Style.

Portion Size – One

Subscribe to Our Indian Cooking Channel 

INGREDIENT

Pound cake 100g / 1 thick slice

Saffron Milk  150g / 3/4 of a cup

Condensed Milk 40g / 3 Tbspn

Sffron syrup 20g / 1 Tbspn

Cardamomom powder 3g / 1/4 tspn

Saffron Syrup Water 150g / 3/4 of a cup

Sugar 60g / 4 Tbspn

saffron 0.5g / a pinch

Cardamom Meringue Egg white 30g / egg white from 1 egg

Castor sugar 15g / 1 tbspn

powdered cardamom sugar 10g / 1 tbspn

For Making  Saffron Milk cake baked Alaska style.

Pound cake 100g , Trim to a nice even sized square shape .

Make a syrup by boiling water , mix in sugar and saffron reduce by 60% of syrup .

Boil Milk with cardamom , Mix in condensed milk and saffron syrup .

Reduce to 60% and allow to cool down .

slightly pierce down the cake allow the syrup and milk to absorb down.

Spoon saffron syrup and saffron milk on top. Pouring saffron syrup need to be repeated .

For Meringue Beat castor sugar and egg white . ideally 1 egg gives 30g egg white .

Once it start forming froth add in powdered cardamom sugar while Continuously beating .

Beat till the egg white mix form a stiff peak .

Soak cake with more saffron milk Spoon meringue on top of the cake.

Run pallet knife around the cake to give a smooth finish .

For flambé you may use any drinking spirit .

Heat a small ladle pour whisky what we used. Once the ladle is hot enough it gets fire immediately or use lighter.

Pour on top of the meringue the fire will be on till the alcohol is burned up . That will be just enough to brown the Meringue.

The post Saffron Milkcake appeared first on Finediningindian.

Pattterned studio

Pattterned Studio

Indian Hand crafted plates from Patterned Studio is a young and innovative design studio.  It conceptualises and creates customized handmade luxury products like ceramic & glass tableware, planters, table accessories, glassware, ambient glass blown lights, flat-pack furniture and other home decor products.

We are one of the very few Indian studios that offer customised Indian Hand crafted plates in various mediums clay bodies like Terracotta, Stoneware & Porcelain, borosilicate glass, brass and corrugated sheets.

Triple ‘T’s’ in Pattterned Studio

are the three pillars of the brand:‘Tatva’: element – ‘mitti aur kaanch’. To transform our creative energies into functional wares.

‘Taap’: energy, heat, to shine. The products go through fire to transform into utility products.

‘Tapasya’: Consistent hard work and perseverance, with passion and determination to take the brand ahead with time

We extensively work with chefs to design and develop exquisite ceramic tableware for their restaurants. We work with architects to enhance their interior sites with one-off ceramic sculptures and ambient glass lights.

Our studio collaborate with design houses to batch produce their designs and corporate houses for corporate gifting. We simultaneously work on eclectic in-house collections.

At Patterned Studio,

we share stories through our works and collections. The design language of our utility products reflects playfulness. The forms, illustrations, textures, patterns are all thoughtfully hand developed. We sketch our ideas out of clay, as the material is quite handy & moldable. Working straight out of clay helps in speeding up the sampling process.

All our designs are amalgamation of an expressive interaction between clay & my fingers. We resist using many tools as we believe that the best tools are our fingers. Hence most of our products are free-form designs and rarely circular or Symmetrical.

Since all our products are hand-built, human involvement is vital, and hence no two products are the same but are similar, like any family.  Both the materials, ceramic & glass are fragile & quite engaging.

Designs

Pattterned Studio believe that design is always an evolving process.

Every stage of developing the final piece – from picking raw material, to mixing them in right proportions, to shaping them up, putting them in the furnace for firing, followed by testing the products for quality.

Our strategy for marketing and promotion has been evolving ever since we started. In this 4 year journey of our brand, we have got multiple fortunate opportunities. published in prestigious magazines like Vogue India, Pool magazine India, etc

Work closely with Michelin Star Chef Vineet Bhatia  & Rashima Bhatia . We have developed more than 20 serveware designs for their restaurants Ziya – The Oberoi Mumbai, Indya Dubai & Indego by Vineet and his Rasoi series of restaurants. Collectively came up with designs that are asymmetrical by emphasising on hand built patterns, playful textures and broken edges along with earthy glazes, complimenting the aesthetics of their delicious Indian cuisines.

About me

As a founder & the principal designer of Pattterned Studio, the seed of initiating a ceramic & glass product brand initiated a decade ago while studying Bachelor’s in Fine Arts majoring in Sculptures followed by pursuing Master’s in Ceramic & Glass Design from National Institute of Design.

The sculptural element comes complimentary in my functional designs. There has been a gradual transition of thoughts with an evident shift from non-functional artworks to user friendly utility products.

I draw inspiration from Insects – their habitats and day-to-day elements, patterns, behavior around me. As if not ceramics, I would have pursued entomology. Haha!

I teach as a visiting faculty at many design institutes like National Institute of Design and at architectural colleges as well. We also conduct therapeutic clay workshops for kids, adults and corporate houses.

 

To know more, you can always reach out at pattterned@gmail.com.

The post Pattterned studio appeared first on Finediningindian.

Mysterious Rice

Assamese Magic rice

Learn about the Assamese magic rice or mud rice which has assigned GI tag . The speciality of the rice is which doesn’t need cooking .

MYSTERIOUS RICE

Apart from wheat, rice is the most cultivated cereal in the world. It grows in tropical, equatorial and temperate zone. It is believed that rice was first cultivated in China. India is the second largest producer of rice after China. In India rice is a much of staple for everyone. In India there are different varieties of rice such as Basmati rice, parboiled rice, Patna rice and etc. But do you know there is a rice from Assam which needs no cooking, this rice is called as Boka Saul rice.

Boka Saul rice is called as Mud rice in English and is also known as Magic rice because no cooking required. This is a sticky rice and this rice got its geographical indication tag in 2018. Tezpur litchi and Joha rice are two other agriculture products from Assam with GI tag.

WHAT IS GI TAG?

Geographical tag or GI tag is given to specific, which belongs to particular geographic location. It ensures that no one use the product name if it is not from the specific geographic location or authorised user.

Darjeeling tea was the first Indian product to GI tag.

PRODUCTION

Rice is an integral part in Assamese cuisine, geographic conditions of Assam favours the production of rice. Assam has hilly as well as plains and BOKA SAUL rice is grown in lower part of Assam. Mainly Goalpara, Baksa, Dhubri, chirang, nalbari, barpeta etc. its farming starts in “Xalli” season the hottest period for paddy farming starts from June and ends in December.

HISTORY

Boka Saul is grown in Assam since so many centuries back in 17 century it was the food for Ahom soldiers fighting against Mughal Army.

WHAT MAKES IT DIFFERENT?

Normally rice is cooked by absorption or drainage method but what makes this rice different is that it don’t needs cooking. One need to just soak this rice in cold water for 1 hour and it’s ready to consume. Due to this unique property it is also called as magic rice. So what makes this possible, in rice there is a starch component amylose which contributes to hardness of food grains. Normal rice contains 20-25% of amylose but in Boka Saul it is only 4-5%. Talking about nutritional value this rice have 10.73% of fibre content and 6.8% protein. One more interesting thing about this rice is that it is naturally organic, means that if one uses chemicals while growing, the crop will naturally collapse.

HOW IT IS CONSUMED?

In the olden days this rice was used as a fuel for Ahom soldiers fighting against Mughal army, but now this rice is staple for the farmers, they consume it by mixing soaked rice with curd, banana and jaggery. They have it as a breakfast or as lunch.                                                                 

 

THE FUTURE

Future lies in past, as in past this rice was used as food for Ahom soldiers, we can use it as food for soldiers at high altitude, we can also use it in food packages distributed in case of natural calamities as no cooking is required it’s easy to consume with much better nutritional values than normal rice. Or else we can use this rice in restaurant because it’s our responsibility to promote such unique agricultural products of India.

“Rice is the best, the most nutritive and unquestionably the most widespread staple in the world”

Auguste Escoffier

Article by Prajwal Soni
He’s a passionate person who tries to explore, unexplored side of culinary world.
He have his own blog by name of Mysterious Cuisine and is a student of IHM AHMEDABAD.


Warm regards
Prajwal Soni

The post Mysterious Rice appeared first on Finediningindian.