Makhani Gravy

Makhani Gravy

S. No.	Ingredients	Qty.	Unit
1	Tomato	1.2	kg
2	Cinnamon	10	gm
3	Cardamom	10	gm
4	Bay leaf	5	gm
5	Nutmeg	5	gm
6	Cloves	5	gm
7	Garlic	25	gm
8	Ginger	25	gm
9	Cumin	5	gm
10	Deghi chilli	30	gm
11	Kasuri methi	5	gm
12	Butter	100	gm
13	Cream	50	gm
14	Refined oil	200	ml
15	Cashewnut	40	gm
16	Salt	To taste

METHOD

* Wash and cut into four   tomatoes. Put in a Handi with 500ml of water and all whole garam masala. Boil it in medium flame.

* Add ginger garlic, Deghi chilies, cloves, cardamom, Cashewnut and salt to tomatoes and cook till it gets mashed and reduced to a saucy consistency.                                                                                   * Strain it also a strainer.
* Add ginger garlic pest, Bring the tomato puree to a boil again, butter, kasuri methi
* Finish it with cream.
* If possible put a piece of burning charcoal to it and take it out after a minute, to give your gravy a distinct taste.

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http://www.fusionindianfoodbychefnisikant.blogspot.in

Spicy figs with Vanilla Ice cream

SPICY FIGS WITH VANILLA ICE CREAM

S.NO	INGREDIENTS	QTY	UNIT
1	Figs(dry)	500	Gms
2	Sugar	1.25	Gms
3	Wine	1.125	ml
4	Cinnamon stick	5	Gms
5	Cardamom Green	5	Gms
6	Cloves	5	Gms
7	Black pepper	5	Gms
8	Water(Apx)	1.5	Litre

METHOD:

* Wash dry figs and keep a side.

* Make a thin sugar syrup by using sugar and water.

* Add all spices- Cinnamon Stick, Green Cardamom, Cloves and Black pepper. Let it boil for 10-15 minutes in slow flame to get flavor from spices.

* Add dry figs to it and let it boil for around 60 minutes in slow flame.

* Let the figs become softer, then add wine in to it.

* Boil it for more 15-20 minutes in slow flame.

* Bring it to room temperature and make it cool.

* Serve Cold with Vanilla Ice cream.

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http://www.fusionindianfoodbychefnisikant.blogspot.in

Grilled pimentos and beetroot salad with fennel root and cherry tomato chiffonade in sesame oil vinaigrette

GRILLED PIMENTOS AND BEETROOT SALAD WITH FENNEL ROOT AND CHERRY TOMATO CHIFFONADE IN SESAME OIL VINAIGRETTE

S.NO	INGREDIENTS	QTY	UNIT
1	Grilled pimentos triangles	1	No
2	Boiled Beet root	1	No
3	Ice berg lettuce for base	1/4	No
4	Feta Cheese	20	gm
5	Shredded Fennel root	5	No
6	Cherry Tomatoes(cut in to 4 wedges)	5	No
7	Chopped parsley	10	Gm
8	Sesame
For Dressing(Sesame Oil Vinaigrette)
6	Sesame oil	20	ml
7	White Vinegar	10	ml
8	Salt	to taste
9	Mustard paste	1/2	tspn
9	Crushed black pepper	1/4	tspn

METHOD:

* Cut green pimentos in to long triangles. Marinate with a drop of sesame oil, salt and pepper. Grill it for 3-4 minutes in medium-high flame and keep a side.

* Put Shredded fennel root in ice water for 10-12 minutes to make it crispier. Remove from water, keep on a tissue paper to extract all water.

* Mix Shredded Fennel chiffonade and cherry tomatoes with sesame oil vinaigrette.

* Keep Ice berg lettuce in the center top of the plate (Ice berg lettuce should keep in ice water for 5-7 minutes which will make it crispier). Pour Fennel chiffonade in to it.

* Take boiled beetroot, cut in to 1/3 inch thick slice roundels. Arrange Beet root roundels and grilled pimentos as shown in the picture. Place feta cheese cubes on it which will add taste to this salad combination. Pour drops of sesame oil vinaigrette on it.

* Sprinkle sesame seeds and chopped parsley on the top. Serve in room temperature.

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in