Bhairav Singh – Master Chef (Intercontinental, Marine Drive, Mumbai) “Foods that will arouse your mood”

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What comes in your mind when you think of the Valentine’s Day.You must be thinking of the night rather than the day. A romantic night along with your partner. An array of selected dishes will always give an added flavour to your night. Mouth-watering food always enhances your mood and releases your emotions much faster indeed.
Chef Bhairav Singh the master of Indian cuisine has created a few perfect matches for your perfect night.

How about some Spicy Rose Cocktail ….Pattie of Love… Delicious Coconut Jaggery Baklava, all of which will make your mind naughty. In Chef Bhairav’s own words, “Don’t treat my food like a dish, but like an ancient art of making you feel happy, ‘heaty’ & hearty.”


Coconut Jaggery Baklava

Ingredients:
(For Coconut Jaggery Mixture)200 Gms     Fresh grated coconut 100 Gms     Grated jaggery 10 Gms       Poppy seeds40 Gms       Ghee Nutmeg powder (a pinch)

Method:
Heat ghee in a pan; add poppy seeds and nutmeg powder saute for a minute. Then add grated fresh coconut and grated jaggery, stir continuously. Mix it well and cook the coconut-jaggery mixture on a low flame. The jaggery will melt first. Stir and cook this mixture until the moisture from the jaggery begins to dry. Switch off the flame. Don’t overcook as the jaggery then hardens. Keep this coconut – jaggery filling aside to cool down, and the mixture will be thicken more.

Ingredients:
(For baklava)2 Nos Filo pastry sheets (cut into four) 50 Gms Desi ghee (melted) Method:(For baklava)Place one filo sheet on a greased baking tray; apply the melted ghee on the filo sheet with a brush. Spread the little coconut-jaggery filling evenly on the filo sheet, place the another filo sheet on the coconut-jaggery filling and repeat the same and make 4 to 5 layer of coconut-jaggery filling and filo sheet. Place the filo sheet on the top and cover with excess melted ghee. Bake the baklava into a pre-heated oven at 160 degree centigrade for 20 minutes until golden brown in colour. Remove from the oven and cut into desire shape and cool down.

(For garnish) 10 Nos Pistachio (chopped) 5 Nos   Rose Patel (fresh) 2 Nos   Silver leaf Serving direction:On a plate place a banana leaf and put the baklava on top and garnish with chopped dry nuts, silver leaf and Rose Patel.


Pattie of Love

Ingredients:
1 large beetroot
1 potato medium size boiled
2 no chop green chilli
30 gms roasted Chana powder, also 50 gms for dusting
1 tsp fennel powder
Black salt to taste
1 tsp chaat masala
1 tsp Aamchur pwd
1 tsp roasted cumin pwd
30 ml desi ghee

Method:
• Peel and grate the beetroot, place it on a strainer to remove extra juice.
• Grate the potato; add beetroot, add all the ingredients one by one except gheemash and mix it well.
• Make four patties; dust it with some roasted Chana powder if required.
• Shallow fry it on a hot plate till nice crispy from both sides.
• Serve with a spicy dip that will give you a punch for the night.


Spicy Rose Cocktail

Ingredients:
30 ml. rosé wine
80 ml. raspberry juice
45 ml. vodka
200 ml. Club soda
½ tsp. Lemon juice
4 drops tabasco
Crushed ice as required (to serve)

Method:
Fill a glass jar with rosé wine, Raspberry Juice, vodka and mix to combine. Add club soda, lemon juice, tabasco. Mix and serve over ice. Serve ice on the side to prevent the Rose Cocktail from watering down. Now enjoy this drink with your loved one.

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