Watermelon Tequila
Food Planet FNH
Delicious Food
recipes
Sathya Executive Chef, Hablis, Chennai
Watermelon, Chantilly, almond macaroon and tuile Ingredients
Quantity
Fresh watermelon juice - 200 ml Agar agar
- 4g
Low fat cream
- 50 g
Vanilla
- ½ pod
Sugar
- 20g
How to make it: •
Ingredients
Quantity
In a large pitcher, combine the sugar syrup with
fresh Water melon juice - 100 ml
the lime juice, blueberries and mint leaves
blue berry
- 5 to 10
Using a wooden spoon, lightly muddle the
Mints leaves
- 5 to 10
blueberries and mint
Lime juice
- 15 ml
•
Add the watermelon juice and tequila
Sugar syrup
- 15 ml
•
You can chill the drink in your refrigerator
Tequila
- 30 ml
•
Serve by pouring the cocktail into tall ice-filled
Ice cube
•
glasses •
Garnish with the mint sprigs and serve.
Almond macaroon Egg whites
- 40 g
Sugar
- 50 g
Icing sugar
- 50g
Ground almond
- 50g
Tuile Melon juice
- 25 g
Flour
- 15g
Butter
- 25g
Sugar
- 50g
Method •
Make a fresh watermelon juice and bring to boil, remove from heat and add agar agar.
To assemble
•
Pour in the bowl and set aside.
•
Whip the cream with vanilla pod leave it aside.
•
Make the meringue (for almond macaroon) with egg white and sugar, in separate bowl mix 180g of whites, almond ground and icing sugar.
Once the jelly is set, place your macaroon, make the quenelle of
•
into small disc, leave it to rest and bake at 160 c for 9 min.
Chantilly and arrange with fresh watermelon cubes and finish with tuile.
2. food&health . Aug - Sep 2015
Once the meringues is ready fold your dry mix very gently and pipe
•
Mix all the ingredients for tuile and spread in the very thin baking tray and bake at 170c for 10 min.
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food&health Aug - Sep 2015
.3
papdi paneer
Food Planet
Ingredients FNH
Delicious Food
recipes
Sreedhar Executive Chef, Hablis, Coimbatore
Pan Fried Fish With Lemon Butter Sauce Ingredients
Quantity
Quantity
Quantity
Method •
Cut cottage cheese into
Paneer (Cottage Cheese
- 200 gm
Coriander Mint Chutney
Lijjat Papad
- 4 pcs
Coriander Leaf
- 10 gm
2inch by 2 inch slices of 2
Cornflour
- 50 gm
Mint Leaf
- 10 gm
cm thickness.
Red Chilly Powder
- 5 gm
Green Chilly
- 2 nos
Chaat Masala
- 5 gm
Chopped Garlic
- 2 cloves
Ginger Garlic Paste
- 5 gm
Chopped Ginger
- 2 gm
Salt
- 5 gm
Yoghurt
- 10 gm
the ingredients and coat the
Water
-100 ml
Chilly Powder
- 2 gm
paneer pieces .
Refined Oil
-250 ml
Lime Juice
- 5 gm
Chaat Masala
- 2 gm
Honey Lime Chutney Honey
- 100 ml
- 200 gm
Red Chilly Powder
- 3 gm
Salt
- 3 gm
Chopped Coriander
- 2 gm
Pepper Powder
- 3 gm
Lime Juice
- 5 ml
Mustard Powder
- 2 gm
- Blend together to a smooth
Lemon Juice
- 5 ml
consistency.
Olive oil
- 10 ml
Balsamic Vinegar
- 10 ml
Sliced Seabass
Ingredients
- Put all ingredients in a blender and process until very fine
•
Roast lijjat papad and crush into small bits.
•
•
Make a paste with rest of
Roll the paneer pieces into papad bits and cover evenly.
•
Deep fry till golden brown.
•
Serve with coriander mint chutney and honey lime chutney.
Julienne Of Vegetables Zucchini
- 5 gm
Carrot
- 5 gm
Red Pepper
- 5 gm
Yellow Pepper
- 5 gm
Pok Choy
- 10 gm
Onion
- 5 gm
Olive Oil
- 10 ml
Lemon Butter Sauce
Method •
Marinate seabass with salt,pepper,lemon juice and mustard powder.
•
Cut potato into wedges.Parboil and after cooling dredge with flour and dry herbs.
Lemon Juice
- 20 ml
Butter
- 50 gm
Chopped Olives
- 2 nos
Capers
- 2 nos
Chopped Parsley
- 5 gm
•
Mix ingredients of sauce with butter,cool and mix with lemon juice.
Potato Wedges
•
Saute julienne of vegetables and season with salt and pepper.
Potato
- 1 nos
•
Pan fry fish on a pan with little oil.
Refined Flour
- 10 gm
•
Arrange vegetables on plate,place pan fried fish on top.
Mixed Dry Herbs
- 2 gm
•
Deep fry potato wedges and arrange on sides.
Salt
- 5 gm
•
Drizzle with lemon butter sauce andreduced balsamic vinegar.
Pepper
- 5 gm
4. food&health . Aug - Sep 2015
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food&health Aug - Sep 2015
.5
beetroot pachadi FNH Delicious Food recipes
Vijayan Executive Chef, Vivanta by Taj, Surya Coimbatore
Pal Ada Pradaman
Ingredients
-
200 gms 1 lit 5 lit 500 gms Two pinches
• • •
6. food&health . Aug - Sep 2015
Quantity
Beet root Coconut oil Mustard Fenugreek Red chilli Chopped ginger Chopped garlic Chopped green chilli Curry leaf Grated coconut Jeera Curd Besan flour Salt
- 200 gms. - 30 ml. - 03 gms. - 03 gms. - 03 nos. - 05 gms. - 05 gms. - 08 gms. - 03 gms. - 150 gms. - 02 gms. - 500 ml. - 25 gms. - To taste.
Method •
Peel, grate and then boil the beetroot, strain and keep aside
•
Make a fine paste of coconut and jeera.
•
Mix curd and the besan flour.
•
Heat oil,crackle mustard, fenugreek and add ingredients 5 to 9 and sauté.
•
Add the prepared grated beetroot and sauté.
•
Add the prepared coconut jeera paste with little water and cook.
•
Add the curd & besan mixture, salt and cook well.
•
Adjust the consistency and serve.
Method
Quantity •
Rice adai Water Milk Sugar Cardamom powder
Ingredients
Boil 1 litre of water and soak the rice ada in that water for 20mins with lid on. Combine sugar and milk and keep boiling till it becomes thick in consistency. Now add the soaked ada and cook till the ada becomes soft. Add the cardamom powder and mix. Adjust the consistency and serve hot.
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food&health Aug - Sep 2015
.7
Pudhina Nazarana Tandoori Murgh FNH recipes
Delicious Food Vijayakumar Executive Chef Radisson Blu Resort Temple Bay, Mamallapuram
Lajawab Paneer Tikka Ingredients Paneer Ginger grated Garlic crushed Coriander chopped Ajwain seeds Hung curd Yellow chilli pwd Turmeric pwd Garam masala Sugar Kasuri methi Oil Serves Time taken
- 500grms - 20grms - 20grms - 20grmss - 20grms - 100ml - 20grms - 5grms - 15grms - 05grms - 5grms - 30ml
4 10 mins
Ingredients
Method • • • • •
8. food&health . Aug - Sep 2015
Cut the paneer to 40grms cubes and wash them in cold water, pat them dry Mix all the other ingredients in a bowl to a smooth paste Marinate the paneer in this marinade for 2 hours Cook them in a hot tandoor or griddle till soft Serve them with mint chutney
Quantity
Whole chicken 2 nos Garlic grated Ginger grated Chilly pwd Turmeric Garam masala Hung curd Sugar Kasuri methi Ajwain seed Cashew nut pwd Mustard oil Mint leaves chopped Salt Serves Time taken
4 45 mins
- 1600 grms - 60 grms - 80 grms - 30 grms - 15 grms - 20 grms - 200 ml - 15 grms - 15 grms - 15 grms - 100 grms - 50 ml - 30 grms - to taste
Method •
Remove the skin of the chicken and cut It in to 4 pieces, score and wash and pat it dry
•
Marinate the chicken with chopped mint, ginger; garlic and salt leave it for 2 hours
•
Mix rest of all the ingredients in a bowl to make a smooth paste
•
Coat the chicken pieces with the mixture and leave for another 2 hours in the refrigerator
•
Cook the chicken pieces in tandoor or in grill , basting with butter in right intervals
•
Serve the chicken with mint sauce and onion salad
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food&health Aug - Sep 2015
.9
Elegant Strawberry Mousse on a Chocolate Shell
FNH recipes
Delicious Food
Arul Selvan Executive chef Hotel Clarion, Coimbatore
Simple poondu ‘65’ Ingredients
Quantity
Method
Malai poondu Ginger Besan flour Rice flour Chilli powder Fennel powder Refined oil Salt Lemon Curry leaves Onion
-
• • •
200 gm 10 gm 15 gm 10 gm 8 gm 3 gm 250 ml 5 gm 1 no 1 gm 10 gm
• • • •
Peel garlic clove as it is. Grind the ginger to a fine paste. Marinated garlic with chili powder, fennel powder, salt, ginger paste & lemon juice leave it for at least 10 to 15 minutes. Add Besan flour, rice flour to mix well. Heat oil; add marinated garlic fry well and crispy. Garnish with onion rings & lemon wedges. Mouthwatering simple poondu ‘65’ ready to serve hot.
Ingredients
Quantity
Strawberry crush 100 gm Milk 100 ml Gelatin 06 gm Rich cream 100 gm Fresh water 25 ml Egg yolk 2 no Dark & white chocolate 75 gm(each) Sugar 50 gm
Method • • • • • •
• •
•
•
10. food&health . Aug - Sep 2015
Boil milk add with sugar mix well Soak gelatin in a regular water for just 5 minutes Melted gelatin in a low Temperature. Add to milk mix well, bring milk to get warm. Add rich cream, egg yolk and strawberry crush to mix well. Pour the mixture in to the Round shaped mould keep it in freezer leave it For at least 25 minutes to get set properly. Melted dark chocolate applied mould of silicon surfaces leave it in freezer 5 to 10 minutes. After that takeoff from the mould slowly. Now you get shaped chocolate shell. Bring the mousse to make your own garnish & Serve.
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food&health Aug - Sep 2015
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