CHEEsy potato and quinoa cake
What you need
Potato (boiled, grated): 240 gm
Quinoa: 240 gm
Green chillies: 10 gm
Smoked cheese: 80 gm
Ginger: 25 gm
Coriander: as per preference
Crushed chillies: 1 tsp
Oil: 50 gm
Black pepper: 1 tsp
Chaat masala: 2 tbsp
Salt to taste
Method
Wash and boil Quinoa, then cool it down.
Peel ginger, wash green chillies, coriander and finely chop them all.
In a bowl take boiled, grated potato, quinoa, chopped ginger, green chillies, coriander and mix it well with the bread crumbs and other spices.
Make a round ball of the mixture and stuff the smoked cheese in the middle of the ball.
Refrigerate for 20 minutes.
Heat oil in a pan and deep fry.
Serve hot with mint & tamarind chutney and quinoa salad with fruits on the side.
Courtesy: Michelin Plate Winner chef Dayashankar Sharma, Heritage Dulwich, London.
AVOCADO AND MANGO URAMAKI
What you need
For the sushi rice:
Japanese sticky rice: ½ cup
Vinegar: 1/5 cup
Sugar: 1/5 cup
Salt: 1 tsp
For the sushi rolling:
Avocado, cut length-wise: 1 bowl
Alphonso mango, cut length-wise: 1 bowl
Wasabi paste: 1 tsp
Sushi nori: 1
Gari: 1 tsp
Soy: 2 tsp
Black sesame seed: ½ tsp
White sesame seed: ½ tsp
Method
For cooking the rice:
Wash and rinse the sushi rice in running water to extract the excess starch from the rice grains. (process to be repeated five times)
Boil the sushi rice with water, with the ratio of 1:1 ¼.
Make the sushi vinegar by mixing vinegar, sugar and salt.
Once the rice is cooked, mix the rice and sushi vinegar together and keep it covered with a moist cloth until used further.
For rolling the sushi:
Place the nori sheet on the sushi mat and uniformly spread a handful of sushi rice on the sheet.
Sprinkle a mix of white and black sesame seeds on the sushi rice.
Flip the nori sheet in such a manner that the sushi rice is facing the sushi mat.
Place the cut alphonso mango and avocado on the nori sheet.
Gently roll the sushi into a square shape applying even pressure throughout the roll and cut into eight equal pieces with a sharp knife.
Serve with gari, wasabi and soy.
Courtesy: Masterchef Amit Patra, Edo restaurant, ITC Gardenia, Bengaluru.
Strawberry sponge cake
What you need
Butter: 40gm
Eggs: 2
Sugar: 45 gm
Almond powder: 35 gm
Flour: 15 gm
Pinch of Salt
Pinch of baking soda
Strawberry flour: ¼ tsp
Raspberry red food colour: ¼ tsp
Method
Add butter to a microwave safe glass bowl.
Microwave for one minute at 375°.
Add the eggs and sugar in microwave safe glass bowl.
Whisk the mixture till fluffy.
Add all remaining ingredients to the mixture and mix and fold well.
Pour it in a cake mould and even the mixture.
Microwave for four minutes at 375°.
Serve hot, with fruit coulis.
Courtesy: Whirlpool, India.
CALIFornia walnut and carrot falafel
What you need
Chickpeas: 300 gm
California walnuts (chopped): 100 gm
Onion: 1
Medium sized carrots: 4
Chopped parsley: 2 tsp
Chopped cilantro (optional): 2 tsp
A pinch of cumin
A pinch of salt
Pepper to taste
Method
Soak the chickpeas for 15 to 20 hours, then drain the water and dry for a while on an absorbent paper.
Chop the chickpeas until they have a gritty texture.
Chop onion, parsley, carrots and cilantro into small pieces and add to the chickpeas. Then add cumin, salt and pepper to taste.
Add the chopped walnuts, mix well and form balls. If it’s too moist, you can add a little oatmeal, chickpeas or whole wheat.
In the oven tray lined with vegetable parchment paper, bake the balls at 180°C for 15 to 20 minutes. Turn them over and bake for another 10 to 15 minutes.
Serve hot!
Courtesy: Chef Sabyasachi Gorai.
DESSERT COCKTAIL: SPEYSIDE TIRAMISU
What you need
Glenfiddich 12-year-old: 60ml
Chocolate sauce: 15 ml
Single cream: 15 ml
Espresso shot: 15 ml
Caramel syrup/ honey/ maple syrup: 10 ml
Orange peel/ cinnamon: as per preference
Method
In a shaker glass filled with ice, pour all of the above ingredients and shake well.
Strain and serve straight up in a coupe/ martini/ margarita glass.
Garnish with orange peel/ cinnamon.
Courtesy: Angad Singh Gandhi, Glenfiddich India brand ambassador.
