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Chennai
Arbi Kofta with Mint Yogurt Dip
Recipe Servings: 4
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Total Cook Time: 50 Minutes
Difficulty Level: Easy
Ingredients
250 gm arbi/colocasia roots
3-4 tbsp water chestnut flour (kuttu ka aata)
1 green chilli
½-inch ginger, chopped
1 tsp carom seeds
As required rock salt
2-3 tsp oil
For the dip:
A few sprigs mint
100 gm curd
50 gm cucumber, finely chopped
For garnishing:
A few seeds pomegranate
Method
- Boil the arbi in a pressure cooker or in a pan till it becomes soft.
- Peel them all and add the rest of the ingredients.
- Mash well and mix everything uniformly.
- While shaping the kofta, you can apply some oil on your palms as the mixture is sticky.
- Shape into cylinders and pan fry them with some oil till golden brown.
- Hang yogurt to drain excess water.
- Mix chopped mint and cucumber to the yogurt.
- Serve arbi kofta hot with mint yogurt dip.
Quail Scotch Eggs with Micro Green Salad
Recipe Servings: 3
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Cook Time: 45 Minutes
Difficulty Level: Medium
Ingredients
6 quail eggs
100 gm of puy lentil
40 gm of butter
Salt to taste
Pepper to taste
40 gm of bread crumb
1 whole egg (for egg wash)
20 gm of flour
100 gm of micro greens
40 ml of olive oil
500 ml of water
Method
- Boil the eggs in water at medium heat for three minutes and peel off the shell. Let them cool down.
- Wash and rinse the lentil four times.
- Add the lentils, butter, salt, pepper and water and cook them in a pan with the lid on.
- When lentils are cooked remove the lid and dry out the water.
- Keep stirring until all the water has been evaporated. Blitz the lentil mixture for a smooth puree. Cool the thick puree out and coat it around the eggs. Coat them further in flour, egg and bread crumb.
- Deep fry eggs at 180 degrees until golden brown.
- Toss the micro greens with salt, pepper and olive oil.
Hot Basil Chicken Cups
Recipe Servings: 2
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Cook Time: 30 Minutes
Difficulty Level: Easy
Ingredients
150 gm finely chopped chicken boneless
5 gm fresh red chilli, finely chopped
10 ml cooking oil
8 gm dry basil
30 gm fresh basil, chopped
30 gm oyster sauce
5 ml fish sauce
10 ml light soya sauce
5 ml sugar
Iceberg lettuce, leaves made into 6 cups
15 gm chopped garlic
20 gm chopped onion
Method
- Heat oil (on a high flame) in a wok add garlic, onion and fresh red chilli.Â
- Toss until garlic is cooked and add boneless chicken, toss well.
- Add oyster sauce, fish sauce, light soya sauce, and sugar.
- Cook until chicken is done and water has dried out.
- Add dry basil, toss well, add fresh basil and remove from heat. Serve placed in the six lettuce cups.
- If you keep the lettuce cups in iced water, in the fridge they will stay crisp. Drain well and dry with kitchen paper before using.
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