Luscious Mousse
What you need
- Fabelle chocolate bar: 120-130 gm
- Fresh cream: 100 gm
- Fresh unsalted milk butter: 15 gm
Method
- Cut the fabelle chocolate bar into 15 mm pieces and place in a round bottom bowl.
- Take 30 gm cream and put it in the fridge for 30 minutes to cool.
- Bring remaining 70 gm fresh cream to boil and add milk butter.
- Pour over chocolate pieces and allow it to cool for five to seven minutes.
- Mix and fold with a spatula to melt the chocolate completely, followed by a hand blender for two to three minutes. Add the cold cream.
- Beat for 20 minutes by placing ice pack below the bowl to get enough frothing.
- Once you see a fluffy mass, stop beating and place in the fridge.
- While serving, sprinkle some cocoa powder or coffee powder. Garnish with almond slivers and a slice of strawberry. Serve cold.
Courtesy: Fabelle.
Crab mango and Raw papaya salad
What you need
- Ripe mango: 60 gm
- Raw papaya: 30 gm
- Red and yellow bellpeppers: 20 gm each
- Lettuce (Romaine)
- Crab meat
- Coriander
For dressing:
- Ginger: 8 gm
- Garlic: 5 gm
- Red chilli: 1
- Sweet chilli sauce: 10 ml
- Fish sauce: 1 tsp
- Lime juice
- Salt to taste
Method
- Cut cubes of ripe mangoes.
- Make julienne of bellpeppers and raw papaya.
- Cut coriander in sprigs.
- Steam crab for 10 minutes and remove meat.
- Wash lettuce and refresh bellpeppers julienne and papaya in cold water.
For dressing:
- Chop ginger, garlic, red chilli, coriander leaves.
- Add sweet chilli sauce, fish sauce and some lemon juice.
- Season with salt.
- In a bowl, add lettuce, bellpeppers, crab meat,and toss.
- Add coriander sprigs and mango cubes, mix lightly.
- Garnish with coriander on top and serve.
Courtesy: Executive chef Ranjan Rajani at Hotel Sahara Star.
Mango wrap
What you need
- Fresh cream: 400 gm
- Fresh alphonso puree: 60 gm
- Powder sugar: 10 gm
- Mango: 100 gm
- Mint: 4 sprigs
Method
- Peel the mango and cut them in to small pieces. Take about 160-180 gm of mangoes and pass through a sieve to make a puree.
- Put the cream on a double boiler and cook for three to four minutes on slow flame, stirring continuously.
- Add powder sugar, mango and cook further for three to four minutes. Then remove from the double boiler.
- Add the chopped mangoes and pour in ramekins and chill them in a refrigerator for an hour.
- Top with chopped ripe mangoes and drizzle some mango puree.
- Garnish with mint and serve chilled.
Courtesy: Souvik Gupta, Culinary Head at Loft.
Biryani
What you need
- lCarrot, beans, green peas/ chicken curry cut/ mutton curry cut: 600 gm
- Red chilli powder: 30 gm
- Green cardamom: 2 gm
- Salt to taste
- Ginger garlic paste: 100 gm
- Mint: 50 gm
- Coriander: 100 gm
- Garam masala: 10 gm
- Green chilli: 20 gm
- Clove: 5 gm
- Cinnamon stick: 2 gm
- Desi ghee: 200 gm
- Rose water: 20 ml
- Fried onion: 300 gm
- Curd: 500 gm
- Saffron water: 30 ml
- Rice: 500 gm
- Turmeric powder: 2 gm
Method
- Marinate the boiled vegetables/ chicken curry cut/ mutton curry cut in a vessel with ginger garlic paste, Kashmiri red chilli powder and green cardamom powder.
- Rest for one hour, mix garam masala, chopped mint, chopped coriander, green chilli, whole spices, fried onion and curd.
- Then boil water and add half of whole spices in it, boil rice up to 40 per cent.
- Place rice over marinated vegetables/ chicken curry cut/ mutton curry cut and spread properly. Sprinkle saffron on top and ghee.
- Cook on dum for 20 to 25 minutes for veg biryani, 25 to 30 minutes for chicken biryani, 40 to 45 minutes for mutton biryani. Then give rest for 15 minutes.
- Biryani is ready to serve.
Courtesy: Executive chef Sajesh Nair at Taj Falaknuma Palace, Hyderabad.
