GANGA DUSSEHRA
|
|
Serves 8
AMUSE-BOUCHE
Papri Chaat with The Chasing Basil Cocktail
HORS
D'OEUVRE
Saag Paneer
Nandu Rasam
Chapati
ENTRÉE
Tandoori Chicken
Cucumber Raita
INTERMEZZO
Lemongrass-Coconut Water Sorbet
RELEVÉ
Kashmiri Lamb Korma
Brinjal Poriyal
SALAD
Sprouted Moong Salad
SAVOURY
Punjabi Samosa with Fresh Plum Chutney
DESSERTS
Ras
Malai
Mango Lassi
PETIT
FOUR
Soan Papdi with Masala Chai
|
Papri Chaat
Papri
(papdi) chaat is a north Indian finger food typically served at road-side
tracks. Papri refers to crisp fried dough wafers; chaat is a term describing
savory snacks.
Papri
|
|
120
|
grams all-purpose flour
|
1
|
gram onion seeds
|
aa
|
sea salt
|
aa
|
frying oil
|
Make
a dough with flour, onion seeds, sea salt to taste, and 80 ml water. Let rest
for 30 minutes. Roll out to 20x30-cm. Using a 5-cm Ø ring mold, cut out 24 circles.
Fry in oil until crispy and golden on both sides; drain well.
Chana Chaat
Chana
is white chickpeas. Chaat masala is a spice mix typically
consists of amchoor (dried mango powder), cumin, kala namak (black salt),
coriander, dried ginger, salt, black pepper, asafoetida (hing), and chili
powder.
|
|
120
|
grams cooked white chickpeas
|
40
|
grams chopped onion
|
40
|
grams chopped tomato
|
1
|
green chili, seeded, finely chopped
|
aa
|
cilantro leaves, chopped
|
⅓
|
lime, zest and juice
|
aa
|
chaat masala
|
aa
|
black salt
|
aa
|
additional spices such as amchoor, cumin, coriander,
dried ginger, black pepper, hing, and chili powder
|
Stir
together chickpeas, onion, tomato, green chili, cilantro leaves, lime zest, and
lime juice. Season with chaat masala and black salt; accentuate flavor with
additional spices.
Assembly
|
|
aa
|
cilantro leaves
|
aa
|
chaat masala
|
As
guests arrive, top Papri with Chana Chaat; garnish with cilantro leaves.
Arrange on platter; sprinkle with chaat masala.
Serve
as guests arrive.
36-cm
Ø platter
|
|
Papri
Chaat
The Chasing Basil Cocktail
For each serving:
|
|
2
|
grams raw sugar
|
3
|
basil leaves, torn
|
2
|
slices cucumber
|
⅓
|
lime, cut into 2 wedges
|
aa
|
cracked ice
|
45
|
ml gin
|
15
|
ml Chase elderflower liqueur
|
60
|
ml freshly pressed watermelon juice
|
aa
|
sparkling water, chilled
|
1
|
basil twig
|
Muddle
raw sugar, basil leaves, cucumber slices, and lime wedges in the bottom of a
cocktail shaker; fill with cracked ice. Pour in gin, elderflower liqueur, and
watermelon juice; shake well. Pour into a Collins glass; finish with sparkling
water. Garnish with basil twig, slapping the basil between hands to release
the oils and intensify the aromatics. Serve as guests arrive.
8 @
Collins glasses
|
|
The
Chasing Basil Cocktail
Saag Paneer
In Indian
cuisine saag is a leaf-vegetable-based dish, commonly made of spinach. Paneer
is a non-melting fresh Indian cheese.
Garam
masala is a blend of ground spices typically contains turmeric, black and white
peppercorns, cinnamon, cloves, nutmeg, mace, black and white cumin seeds, and
black, brown, and green cardamom pods.
|
|
60
|
ml grape seed oil
|
aa
|
garam masala
|
aa
|
sea salt
|
200
|
grams Paneer, cut into 2-cm cubes
|
20
|
grams fresh gingerroot, minced
|
4
|
cloves garlic, minced
|
1
|
green chili, seeded and chopped
|
600
|
grams spinach, tender leaves only
|
aa
|
black and white peppers
|
aa
|
additional spices such as turmeric, cinnamon, cloves,
nutmeg, mace, cumin, and cardamom
|
60
|
ml cream
|
aa
|
lemon juice
|
Combine
grape seed oil, 2 g garam masala, and sea salt to taste. Tip in paneer cubes; toss
gently. Let marinate for 1 hour. Sear cheese cubes in marinade until golden on
all sides. Lift cheese, reserving drippings.
Sauté
gingerroot, garlic, and green chili in drippings until fragrant. Stir in
spinach; remove from heat; continue stirring to wilt. Season with garam masala,
sea salt, and peppers; accentuate flavor with additional spices. Purée.
Heat
spinach purée and cream, stirring, until creamy. Tip in paneer cubes; heat
through. Splash with lemon juice; divide among karahi dishes. Serve.
Paneer
|
|
1200
|
ml whole milk
|
40
|
ml lemon juice
|
In
a non-reactive saucepan over medium heat bring milk to a simmer. Reduce heat;
add lemon juice. Stir gently to separate curds and whey, adding more lemon
juice if necessary. Continue stirring in a motion to keep curds together.
Remove
from heat. Carefully tip into a colander lined with 2 layers of cheesecloth.
Gently rinse under cold water to remove acid flavor. Twist cheesecloth,
wrapping the cheese securely, squeezing out excessive whey. Hang over a sink
and let drain for 10 minutes.
Twist
to compact the cheese into a block. Place on a board with the twisted part of
cheesecloth on the side. Top with another board; add weight to press the cheese
to a 2-cm thickness. Drain; chill for 30 minutes. Yield 200 g paneer.
8 @
16-cm Ø copperware karahi dishes
|
|
Saag
Paneer
Nandu Rasam
Nandu
is crab; rasam is a south Indian spicy soup with tamarind juice as a base.
|
|
5
|
grams coriander seeds
|
3
|
grams turmeric
|
2
|
grams cumin seeds
|
1
|
gram black peppercorns
|
1
|
gram white peppercorns
|
4
|
shallots, finely diced
|
20
|
grams fresh gingerroot, minced
|
4
|
cloves garlic, minced
|
30
|
ml grape seed oil
|
8
|
crab legs, cracked
|
4
|
dried Kashmiri chilies, broken up
|
2
|
sprigs curry leaves
|
500
|
ml chicken stock
|
30
|
ml tamarind liquid
|
aa
|
sea salt
|
aa
|
cilantro leaves
|
Ground
coriander seeds, turmeric, cumin seeds, and black and white peppercorns.
Sauté
shallot, gingerroot, and garlic in grape seed oil until fragrant; stir in
spices. Add crab legs; sauté until pink in color. Stir in dried red chilies and
curry leaves. Tip in chicken stock and 500 ml water; bring to a simmer. Season
with tamarind liquid and sea salt. Remove from heat; stir in cilantro leaves.
Ladle into wide-brimmed bowls; serve.
8 @
240-ml wide-brimmed bowls
|
|
Chapati
Chapati
means "flattened round" in Indian languages.
|
|
360
|
grams durum wheat flour
|
20
|
grams sea salt
|
240
|
ml cold water
|
aa
|
ghee
|
Mix
flour, sea salt, water, and 20 g ghee to form a smooth dough. Cover; let rest
for 1 hour.
Divide dough in 16; roll each out into a 15-cm Ø round. Grill, one by one, in a heated cast iron skillet, turning once, until both sides are charred in spots. Transfer to a wooden board; cover with warm, moist muslin while grilling the remaining. Serve warm. 28-cm Ø wooden board |
|
Chapati
Tandoori Chicken
The
name "tandoori" comes from the type of cylindrical clay oven, a
tandoor, in which the popular dish is traditionally prepared.
|
|
4
|
chicken suprêmes, 180 g each
|
240
|
grams thick strained yogurt
|
15
|
ml grape seed oil
|
15
|
grams minced garlic
|
15
|
grams minced fresh gingerroot
|
15
|
grams Tandoori Masala
|
5
|
grams sea salt
|
¾
|
lime, zest and juice
|
8
|
bamboo skewers, soaked
|
aa
|
greasing oil
|
aa
|
mint leaves
|
aa
|
cilantro leaves
|
aa
|
Cucumber Raita
|
Pat
dry chicken suprêmes; cut each in 6. Stir together yogurt, grape seed oil,
garlic, gingerroot, Tandoori Masala, sea salt, lime zest, and lime juice. Spoon
over chicken pieces; marinate, chilled, overnight.
Spear
3 chicken pieces on each skewer; brush with marinade. Grill on well-greased grate
over charcoal in a tandoor until lightly charred. Arrange 2 skewers on each
plate; garnish with mint and cilantro leaves. Serve with Cucumber Raita.
Tandoori Masala
|
|
6
|
dried Kashmiri chilies
|
20
|
grams coriander seeds
|
5
|
grams cumin seeds
|
2
|
grams fenugreek seeds
|
1
|
gram black peppercorns
|
1
|
gram white peppercorns
|
1
|
cinnamon stick, 8 cm
|
6
|
green cardamom pods
|
5
|
cloves
|
5
|
grams ground turmeric
|
3
|
grams grated nutmeg
|
3
|
grams cayenne
|
Toast
first nine ingredients until aromatic; grind. Stir in turmeric, nutmeg, and
cayenne. Yield about 80 g masala.
Cucumber Raita
|
|
160
|
grams thick strained yogurt
|
60
|
grams chopped cucumber
|
10
|
grams chopped mint leaves
|
10
|
grams chopped cilantro leaves
|
¼
|
lime, zest and juice
|
aa
|
sea salt
|
aa
|
Tandoori Masala
|
Stir
together first five ingredients; season with sea salt and Tandoori Masala. Chill.
8
sets @ 28-cm Ø plate w/ condiment dish
|
|
Tandoori
Chicken
Lemongrass-Coconut Water Sorbet
| |
8
|
lemongrass stalks, trimmed
|
100
|
grams granulated sugar
|
500
|
ml coconut water
|
30
|
ml key lime juice
|
20
|
ml light rum
|
aa
|
petit basil leaves
|
Bruise lemongrass stalks; cut into sections. In a saucepan bring lemongrass, sugar, and 100 ml coconut water to a simmer. Reduce heat; simmer until the syrup is slightly thickened, about 10 minutes. Remove from heat; let steep until completely cooled. Strain, discarding lemongrass. Stir in key lime juice, rum, and remaining coconut water. Chill.
Churn in an ice cream maker until frozen. Scoop into 8 chilled champagne coupes; garnish with basil leaves. Serve.
8 sets @ champagne coupe w/ saucer
| |
Lemongrass-Coconut
Water Sorbet
Kashmiri Lamb Korma
Korma
is a South/Central Asian dish with a thickened sauce. Ghee is a class of
clarified butter commonly used in Indian cuisine.
|
|
1000
|
grams lamb shoulder, cubed
|
60
|
grams ghee
|
2½
|
onions, diced
|
10
|
grams minced garlic
|
10
|
grams minced fresh gingerroot
|
50
|
grams Korma Masala
|
500
|
ml lamb stock
|
300
|
ml yogurt
|
200
|
grams ground almonds
|
aa
|
sea salt
|
aa
|
slivered almonds, toasted
|
600
|
grams steamed basmati rice
|
aa
|
Brinjal Poriyal
|
Sear
lamb in ghee until well browned on all sides; lift out. Sweat onion in drippings
until transparent; stir in garlic, gingerroot, and Korma Masala. Tip in lamb
stock, yogurt, and ground almonds; bring to a simmer. Add meat; simmer until
very tender, about 2 hours. Season with sea salt.
Divide
among karahi dishes; garnish with slivered almonds. Serve with steamed basmati
rice and Brinjal Poriyal.
Korma Masala
|
|
4
|
dried Kashmiri chilies
|
½
|
cinnamon stick, 4 cm
|
4
|
green cardamom pods
|
6
|
cloves
|
8
|
black peppercorns
|
5
|
grams coriander seeds
|
3
|
grams cumin seeds
|
10
|
grams cayenne
|
2
|
grams turmeric
|
Toast
first seven ingredients until aromatic; grind. Stir in cayenne and turmeric.
Yield about 50 g masala.
Brinjal Poriyal
Brinjal
is eggplant. Poriyal is a dry curry serves as
a side dish to a three-course meal of rice with a saucy dish.
|
|
2
|
grams mustard seeds
|
2
|
grams urad dal
|
15
|
ml grape seed oil
|
½
|
onion, diced
|
2
|
sprigs curry leaves
|
6
|
small eggplants, sliced lengthwise
|
10
|
grams Korma Masala
|
aa
|
sea salt
|
Sauté
mustard seeds and urad dal in grape seed oil until spluttering. Add onion; sauté
until transparent. Stir in curry leaves. Add eggplants; fry until both sides
are seared. Season with Korma Masala and sea salt; fry until eggplants are
cooked through.
8
sets @ 20-cm Ø copperware karahi dish w/
side dishes on salver
|
|
Kashmiri
Lamb Korma
Sprouted Moong Salad
|
|
200
|
grams sprouted moong beans
|
1
|
small red onion, diced
|
2
|
green chilies, seeded and diced
|
10
|
grams minced fresh gingerroot
|
2
|
sprigs curry leaves, snipped
|
aa
|
black salt
|
200
|
grams red and yellow grape tomatoes, halved
|
Sauté
sprouted moong beans, onion, green chilies, gingerroot, and curry leaves until
just cooked. Remove from heat; season with black salt.
Divide
among plates; scatter red and yellow grape tomato halves atop. Serve.
8 @
20-cm Ø plates
|
|
Sprouted
Moong Salad
Punjabi Samosa
The
Punjab is
a geographical region in South Asia comprising vast territories of eastern
Pakistan and northern India.
A
samosa is a fried or baked pastry with savory filling.
Dough
|
|
120
|
grams all purpose flour
|
2
|
grams carom seeds (ajwain)
|
2
|
grams sea salt
|
30
|
grams ghee, at room temperature
|
40
|
ml water
|
Combine
flour, carom seeds, and sea salt. Rub in ghee until the mixture resembles the
consistency of oatmeal. Gradually stir in water; knead to form a smooth dough.
Cover; let rest for 30 minutes.
Filling
|
|
1
|
gram fennel seeds
|
10
|
ml grape seed oil
|
10
|
grams minced fresh gingerroot
|
1
|
green chili, seeded and chopped
|
2
|
grams garam masala
|
1
|
gram chaat masala
|
1
|
gram cayenne
|
1
|
Yukon Gold potato, 150 g, cooked, peeled, and diced
|
60
|
grams green peas, blanched
|
30
|
grams cashew, toasted and chopped
|
30
|
grams raisins
|
aa
|
sea salt
|
aa
|
chopped cilantro leaves
|
Sauté
fennel seeds in grape seed oil until spluttering. Add gingerroot and green
chili; sauté until fragrant. Stir in garam masala, chaat masala, and cayenne.
Tip in potato, green peas, cashew, and raisins; season with sea salt. Remove
from heat; stir in cilantro leaves. Set aside until tepid.
Assembly
|
|
aa
|
frying oil
|
aa
|
Fresh Plum Chutney
|
Divide
dough in 8. Roll each out into a 15-cm Ø round; cut in half. With each half
round, join the ends, bringing the straight edge to overlap; seal to form a
cone. Stuff the cone with filling. Press the rim to seal, leaving the overlapped
edge at center. Yield 16 samosas.
Fry,
4 samosas at a time, in hot oil until lightly golden; lift out to drain. Fry again,
all together, until crisp and golden brown; drain well.
Arrange
2 samosas in each plate; garnish with cilantro leaves. Serve with Fresh Plum
Chutney.
8 @
20-cm Ø plates
|
|
Punjabi
Samosa
Fresh Plum Chutney
|
|
500
|
grams red plums
|
200
|
grams granulated sugar
|
120
|
ml cider vinegar
|
1
|
cinnamon stick, 8 cm
|
2
|
star anises
|
Halve
and pit plums; place in a saucepan. Add sugar, vinegar, and spices; bring to a
boil. Reduce heat; simmer until plums are tender and liquid is syrupy, about 30
minutes. Set aside until tepid.
Spoon
into condiment dishes.
8 @
condiment dishes
|
|
Fresh Plum Chutney
http://www.bbc.co.uk/food/recipes/freshplumchutney_1320
Ras Malai
"Ras"
means juice/juicy and "malai" means cream. Here is a contemporary
version which employs ricotta cheese in lieu of the traditional home-made
malai.
|
|
1500
|
ml whole milk
|
½
|
gram saffron threads
|
½
|
gram ground cardamom
|
150
|
grams granulated sugar
|
400
|
grams ricotta cheese
|
aa
|
pink rose petals, blanched
|
aa
|
sea salt
|
aa
|
pistachios, toasted and chopped
|
Simmer
milk, saffron, cardamom, and 100 g sugar, stirring occasionally, until reduced
to 800 ml, about 50 minutes.
Combine
ricotta cheese, rose petals, the remaining 50 g sugar, and a pinch of sea salt.
Divide in eight; wrap each with 2 layers of cheesecloth. Arrange in a parchment-lined
baking pan; cover with foil. Set the pan in a larger pan; fill the larger pan
with 3-cm boiling water. Bake in a 175°C oven until set, about 35 minutes.
Tip
"malais", with cheesecloth, into "ras". Let steep, chilled,
overnight.
Remove
cheesecloth. Transfer "malais" to wide-brimmed bowls; spoon
"ras" atop. Sprinkle with pistachios; serve.
8 @
240-ml wide-brimmed bowls
|
|
Ras Malai
http://mycookbook.hubpages.com/hub/How-to-make-Ras-Malai
Mango Lassi
Mango
is the national fruit of India and the Philippines. Lassi is a popular,
traditional, yogurt-based drink from India and Pakistan.
|
|
800
|
grams mango flesh, cut up
|
400
|
ml low-fat milk
|
400
|
ml yogurt
|
100
|
grams granulated sugar
|
6
|
green cardamom seeds
|
8
|
mint twigs
|
Combine
mango, milk, yogurt, sugar, and cardamom; whirl to purée. Chill well.
Ladle
into bowls; garnish with mint. Serve.
8 sets
@ 240-ml crystal bowl w/ saucer
|
|
Mango Lassi
http://www.dailyampersand.com/mango-lassi/
Soan Papdi
Sohan
is a traditional Iranian saffron brittle toffee. Soan papdi refers to the
crisp, flaky Indian version.
Main
ingredients of soan papdi are sugar, gram flour derived from chick peas, wheat
flour, ghee, milk, and cardamom. The process of making this confection is labor
intensive and time consuming. A ready-made version, such as Haldiram's, is
served here.
|
|
16
|
pieces soan papdis
|
1
|
doily
|
Arrange
soan papdis in a doily-lined platter; serve.
32-cm
Ø platter
|
|
Masala Chai
|
|
2
|
cinnamon sticks, 8 cm each
|
3
|
star anises
|
8
|
green cardamom seeds
|
2
|
grams fennel seeds
|
6
|
large, thin slices fresh gingerroot
|
1000
|
ml whole milk
|
8
|
grams black tea leaves, such as Assam, Ceylon, or Darjeeling
|
aa
|
Demerara sugar
|
Bring
spices and 1000 ml water to a boil. Reduce heat; let simmer for 10 minutes. Add
milk and tea leaves; bring back to a simmer. Continue simmering for 2 minutes.
Strain into a warm jug.
Pass
tea cups and Demerara sugar around. Guests add sugar to their own cups. Pour
hot masala chai into each cup; serve.
8 @
tea cups
2000-ml
jug and assorted tea accessories
|
|
Masala Chai
http://arcticgardenstudio.blogspot.tw/2012/02/masala-chai.html
Comments
Post a Comment