Chef's Creations
The mission of the recipe's is simple to provide easy and convenient recipe to the food enthusiastic to make delicious food in simple way possible.
MIXED SALAD WITH ROASTED GARLIC YOGURT SAUCE SEASONED WITH CHEESE AND HERB OIL -Serving - 1
Ingredients –
1. For Mixed Salad Leaves –
- 150 Gr Baby Spinach, Arugula Leaves (Green and Red), Baby Beetroot, Red Chard, Green and Red Kale.
2. Yogurt Sauce –
- 100 Gr Hung curd (Curd/yogurt hung in cheese cloth overnight to drain all the water),
- 2 Gr Black pepper, ground
- 2 Gr Salt
3. Roasted garlic cloves:
- 5 Gr Sunflower oil.
- 20 Gr Roasted garlic cloves.
- 1 Gr Salt.
- 1 Gr Black pepper,
4. Herb Oil –
- 10 Gr Sesame oil,
- 10 Gr Extra virgin olive oil,
- 3 Gr Coriander (cilantro) leaves
- 3 Gr Mint leaves
- 1 Gr Salt,
- 3 Gr Fresh lemon juice
5. For Dressing –
- 2 Gr Liquid honey,
- 20 Gr Cucumber ribbons,
- 10 Gr Baby radishes, sliced
- 5 Gr Fresh lemon juice
- 15 Gr White cheese
Method of Preparation –
For the mixed salad leaves –
- Take the mixture of Green-to-go leaves and wash them properly. Then dry them.
- For Yogurt Sauce –
- Take Curd and put the curd in the cheese cloth, hang the cloth overnight or at least 2 to 3 hours
- to drain the extra water from the yogurt.
- After the yogurt is strained properly, then it’s ready to use for the sauce
Roasted garlic cloves -
- Season some garlic cloves with salt and sunflower oil, cover them in aluminum foil to make sure
- it will not burn.
- Roast in the oven at 170 Degrees Celsius for 20 minutes.
- Once the garlic is roasted, peel the garlic, and take out the paste from the cloves.
- Mix the garlic cloves paste, salt and black pepper in the hung curd properly and the sauce is
- ready.
Herb Oil –
- Blend chopped mint and coriander leaves with sesame oil and extra virgin olive oil along with
- the salt and lemon juice then strain it.
- For Cucumber Ribbons and Sliced Raby Radishes
- Take a medium sized bowl with ice and water and add some salt in it. Now, finely slice baby
- radishes with a paring knife and use a mandolin for the cucumber ribbons to get perfectly sliced
- ribbons. Once both the vegetables are sliced, put them immediately in ice water with the
- lemon juice to create a shock treatment which will give them crispy taster and flavor.
Liquefied Honey –
- Take honey and pour a splash of lukewarm water and mix it to reduce the density and to make
- It easier to drizzle on the salad.
Plating –
1. Place the thick yogurt sauce in the middle of the plate.
2. Put the salad mix leaves mixed with the herb oil on top of the yogurt sauce.
3. Place the sliced cucumber ribbons around the salad mix and sliced baby radishes on the top and
corners of the salad mix leaves.
4. Drizzle the remaining herb oil around & on the top leaves.
5. Drizzle liquefied honey around the salad mix leaves.
6. Crumble your cheese into small pieces and sprinkle it on the top of the salad.
7. Enjoy the dish.
VEGETARIAN MEATBALLS WITH GARLIC MASALA, TWISTED INDIAN BREAD AND SOUR CREAM SAUCE - Serving 3
Ingredients -
1. Onion and Cashew Sauce
- Sunflower oil - 0.050 Gr
- Bay leaf- 0.002 Gr
- Cinnamon - 0.002 Gr
- Green Cardamom - 0.002 Gr
- Garlic - 0.01 Gr
- Cumin Seeds - 0.005 Gr
- Garam Marsala - 0.005 Gr
- Black pepper - 0.003 Gr
- Salt - 0.007 Gr
- Onions - 0.25 Gr
- Sour cream - 0.050 Gr
- Umami Unilever 0.003 Gr
2. Meatballs From The Vegetarian Burger No Beef Burger
- Vegetarian Butcher Burger - 0.210 Gr
- Sunflower oil - 0.03 Gr
- Salt - 0.002 Gr
- Add to the whole amount of onions and cashews
3. "Lacha Paratha" Bread
- Flour type 500 - 0.15 Gr
- Water - 0.1 Gr
- Sunflower oil - 0.003 Gr
- Semolina - 0.005 Gr
- Salt - 0.002 Gr
- Sugar - 0.004 Gr
- Coriander Chopped - 0.05 Gr
- Garlic - 0.003 Gr
4. Sour Cream Sauce
- Sour cream - 0.050 Gr
- Red pepper clippings - 0.005 Gr
- Salt - 0.003 Gr
- Black pepper - 0.001 Gr
5. Barista - Fried Crispy Onion
- Shallots - 0.02 Gr
- Sunflower oil - 0.120 Gr
- Salt - 0.001 Gr
- Corn Starch - 0.007 Gr
2. Method of Prepration
2.1 Onion and Cashew Sauce
Place the cashews and onions in a pot, cover with the broth prepared from the cuts of all the vegetables for the dish so that we have 0 waste, and cook until soft (15-20 minutes). Strain and puree while adding the broth.
Heat oil in a pan and add all the spices, after the aromas spread, add the puree, cook for 10 minutes at low temperatures and add cream and salt to taste.
2.2 Meatballs From The Vegetarian Burger No Beef Burger
- Fry the burger meatballs until golden after sprinkling them with salt and adding the gravy to them
2.3 "Lacha Paratha" Bread
- Make a dough from the ingredients, form balls from the dough and roll out thinly
- Heat a pan over low to medium heat
- Bake the bread in the pan until it changes color in its periphery!
2.4 Sour Cream Sauce
- Crush the red pepper and add the sour cream, finally seasoning with salt and pepper
2.5 Barista - Fried Crispy Onions
- Mix the onion in the cornstarch.
- Heat the oil at 175 degree and fry the onion until golden.
- Season with salt immediately after frying.
Plating -
- Place the meatballs with the sauce in the middle of the plate
- Garnish with the bread on one side
- The sour cream sauce on the other side and garnish the meatballs with fresh spices,
- Garnish dry fenugreek leaves,
- Garnish crispy onions and red chili oil on the top
- Enjoy the dish
Cardamon and Saffron Flavoured Carrot Pudding with Mawa and Shallow Fried Dry Fruits - Serving - 5
Ingredients -
1. Carrot Pudding -
1. Carrots - 1 KG
2. Milk - 1 Ltr
3. Sugar - 200 Gr
4. Cardamon Powder - 5 Gr
5. Saffron Strands - 2 Gr
6. Ghee / Clarified Butter - 10 Gr
2. Mawa or Khoya -
1. Milk - 150 ML
2. Milk Powder - 50 Gr
3. Ghee / Clarified Butter - 10 Gr
3. Fried Dry Fruits -
1. Raw Cashew - 20 Gr
2. Almonds - 10 Gr
3. Walnuts - 5 Gr
4. Ghee / Clarified Butter - 20 Gr
Method of Preparation –
1. Carrot Pudding
- Clean and peel off the carrots properly
- Shread the carroed using grater
- Heat the cooking pan and add the grated carrots, saute them for couple of minutes to give nice colour
- Put cardemon ghee and cardemon powder in the pan.
- Put the sugar and mix it well (After adding sugar the wayer from th carrots will relesed)
- Cook the carrots in the sugar until the water is evaporated.
- After the sugar is evaporated add boiled milk along with the fat on the top
- Cook until the milk is totally evaporated.
2. Mawa or Khoya
- Heat the pan and add Ghee to it
- Add milk to the pan and bring it to boil
- Mix the milk powder and mix it continuously until thick consistency
- Allow the cool down the mixture completely for hard consistency
2. Mawa or Khoya
- Hest the pan and add Ghee to it
- Fry the dry fruits until truns aromatic
Plating -
1. Place carrot putting on the plate
2. Sprinkle with Khoya/mawa
3. Garnish with dry fruits
4. Enjoy the classical indian dessert
Bonus - Add any flavour of ice-cream for extra flavours (no necessary)