1. For the Aloo – Boil the potatoes with the skin, add the salt in
the water
for
seasoning. Once boiled, mash them by hand and deep fry them until
crispy.
2. For the Chimichurri – In a mixer grinder, add the coriander
leaves, salt,
green
chilli and lemon juice and mix till a chunky mixture is formed.
Remove and
add to a
bowl, top it with olive oil.
3. For the spice mix – Add all the ingredients in a bowl and mix
well.
4. In a deep bowl, take the crispy potatoes & the spice mix, mix
well.
5. For the assembling – In a deep plate, spread the chimichurri on
the base,
then
place the spiced potatoes on top. Garnish with Fresh Mooli.
1. For the Mixture – In a deep bowl, add the potatoes, chopped
onions, chopped green
chilli, chopped coriander, saunth chutney and hari chutney. Mix
well.
2. For the Khachad – In a bowl, add the crushed cornflakes and peri
peri powder and
mix well.
3. For the Bread – In a pan, put butter and heat it. Sear the
Sourdough Bread on
both sides till crispy.
4. For the Assembling – Take the seared Sourdough bread, put the
potato mixture on
top, add the peri-peri cornflakes, nylon sev and some chopped
coriander.
1. For the Gatte, combine all the dry ingredients in a bowl, add the
whey water and
mix.
2. For the dough into large cylinders and then cut them into small
cylinders of 2 cm
each
3. Now in a pan, boil water and put the dumplings to poach and
remove after 2
minutes.
4. Now, heat oil in a pan and flash fry them just to make the
dumplings crisp and
let it rest.
5. For the curry, whip together curd and gram flour along with red
chili powder and
turmeric.
6. Cook till the raw flavor of the curd is gone
7. Heat oil, add whole red chillies, whole cumin, coriander and
carom seeds, once
they crackle, add the chopped garlic, ginger and onion sauté till
translucent, and
add the kadhi mixture
8. Bring to a gentle boil once the oil comes on top.
1. For the goat cheese fondue, in a pan add the goat cheese and
cream and cook over
a medium flame till the cheese dissolves and you get a smooth
mixture.
2. Remove the mixture from the pan and let it cool.
3. Now, In a bowl, whisk the egg whites till they become frothy.
4. In a pan, add the oil and heat it.
5. Add the spinach and chopped asparagus and sauté them.
6. Add the whisked egg whites and cook till they cook from the
bottom.
7. Now, put the pan in the oven at 180 Deg C for about a minute and
wait till it
rises and cooks from the top.
8. Remove from the pan and place it on a plate.
9. Drizzle the goat cheese fondue on top and garnish with some steam
asparagus.
1. For the chocolate ganache, In a pan add the cream and heat it.
2. Break the chocolate into small pieces.
3.In a bowl, add the chocolate and pour the hot cream over it and
mix until a smooth
mixture is formed and let it rest on the side at room temperature.
4. In a bowl, mix the cinnamon and sugar for coating the French
toast.
5. Now for the brioche, add all the dry ingredients in a bowl.
6. Add the water and mix it using a dough mixer or a hand mixer.
7. Kneed it till a soft dough is formed.
8. Now add the egg and butter and mix till it dissolves in the
dough.
9. Place the dough in a bread mould and let it prove. (It takes
about 30-35 minutes
at room temperature).
10. Cover the mould with a lid and bake in the oven at 180 Deg C for
35 minutes.
11. Once baked, immediately remove from the mould to maintain the
texture and let it
cool.
12. After cooling, let it rest in the fridge for a minimum of 3
hours so that it is
completely chilled till the inside and can be easily cut .
13. Cut thick slices of the bread and make an incision to create a
pocket and fill
the chocolate ganache.
14. Now, deep fry the French toast till crispy.
15. Coat with the cinnamon sugar and you can also add strawberries
at the top and
serve it hot.