Intercontinental, Marine Drive, Mumbai
Foods that will arouse your mood
Chef Bhairav Singh the master of Indian cuisine has created a few perfect matches for your perfect food.
Try Fusion Cooking!
Here are some Desi – Videsi Fusion recipes that I have created, perfectly to the Indian palate. Checkout delicious Chia Seeds Phirni panna cotta and Lemon rice Arancchini
Chia seed Phirni panna cotta
Ingredients
250 ml milk, 20 gms Chia seed
30 gms sugar, 20 gms semolina
10 gms pistachio, 2 gms Agar agar
5 strings of saffron, 5 no Organic rose petals for garnish
30 ml Rabdi for garnish
Preparation
• Soak the chia seed in warm water and keep aside for around 30 minutes.
• Boil the milk; add sugar and semolina stir it continuously to avoid lump formation. Once semolina is cooked and your phirni is almost ready remove it from the fire, add saffron and half of the chia seed to it. Mix it evenly.
• Stir the agar agar in 2 spoon of cold water and add in the phirni. Mix it vigorously.
• Set it in a cylindrical mould and keep in the refrigerator for around an hour, till it gets set like a Panna cotta.
• Soaked the pistachio in warm water, take it out and rub with a clean towel to remove the skin, and divide in two.
• In a plate brush the Rabdi to form a circle, place the Phirni panna cotta in the centre. Pour the rest soaked chia seed on top of the panna cotta.
• Garnish with pistachio and rose petals.
• Serve chill.
Lemon rice Arancchini
Ingredients
For lemon rice
100 gms cooked ponni rice (South Indian rice)
5 gmsChanna dal, 10 no curry leaves
2 no shreaded green chillies
5 gms mustard seed, 5 gms turmeric pwd
10 ml lemon juice, 5 no dry bedki chilli
10 ml cooking oil, salt to taste
Preparation
• Take a thick bottom pan, pour oil and let it hot.
• Add chana dal, cooked for a while, add mustard seed, curry leaves, green chilli and dry bedki chilli.
• Toss it for a while add turmeric powder, salt and pour the rice, mix it nicely on a slow flme, add lemon juice to it. Mix it and keep aside to cool
Ingredients
For Arancchini, 30 gms. Mozzarella cheese
20gms jalapeño chopped
30 gms bread crumb, 30 gms refined flour
50 ml milk, 200 ml refined oil for frying
Preparation
• In a mixing bowl mash the rice little bit
• Mix the jalapeño cheese with the mozzarella cheese
• Make round balls of rice, while put the cheese mix inside.
• Make a thin batter of flour and milk.
• Dip the rice balls in the batter and coat with bread crumb.
• Keep it in the refrigerator for a while.
• Take it out and deep fry in medium heat oil till golden brown.
Ingredients
For Adrakh and tulsi coulis, 30 gms ginger
3 gms mustard seed, 20 gmsjaggery
10gms tamarind pulp, 5 gms red chilli powder
5 no sweet basil leaves, 5 gms turmeric powder
salt to taste, 10 ml refind oil
Preparation
• In a thick bottom pan add oil
• Once the oil is hot add the mustard seed and sliced ginger , cook it for a while
• Add the jaggery and tamarind pulp, toss it nicely
• Add chilli power, turmeric powder and salt. Cook it for a while.
• Add the basil leaves and immediately take it out of the flame.
• Cool it down and make a smooth paste.
Presentation
• Take a rectangular plate, brush the ginger tulsi chutney to the plate. Arrange the Arancchini on the chutney in a row.
• Garnish with fried curry leaves and dry red chillies.
• Serve hot
