Recipes of Success

Beetroot flavoured curd rice

Chef : Abhijit Saha (View Profile)

• Ingredients Quantity

For Baby Vegetable Poriyal

• Baby beets– peeled and cut into quarters 100 gm
• Baby carrot – peeled and cut into halves 100 gm
• Baby corn tips 100 gm
• Ivy gourd 100 gm
• Brussels sprout 100 gm
• Shallot 80 gm
• Curry leaf 12
• Fresh coconut - grated 100 gm
• Mustard seed 1 tbsp
• Cashewnut - split 2 tbsp
• Chana dal (split Bengal gram lentil) 2 tbsp
• Salt to taste
• Coconut oil/ Sunflower oil 3 tbsp
• Water with 1tsp of turmeric and salt for blanching the vegetables

For Curd Rice

• Basmati / Sona masuri rice (slightly overcooked) 200 gm
• Curd 200 gm
• Roasted Beetroot puree6 tbsp
• Ginger- finely chopped 1tsp
• Green chilli- finely chopped 2
• Chopped green coriander 2 tbsp
• Salt to taste

For Tempering

• Sunflower oil 1 tbsp
• Mustard seeds 1 tbsp
• Bengal gram lentil (Chana dal)1 tbsp
• Dry red chilli 2
• Asafoetada a pinch
• Curry leaves 12

Garnish

• Copra (Dried coconut Kernel) - sliced and toasted 12 nos
• Fresh coconut –grated 4 tbsp
• Coriander sprig 12
• Chilli oil to drizzle

Method

To prepare poriyal

1. Bring water to boil, add salt and turmeric powder and blanch the vegetables individually until tender.
2. Remove from heat and refresh in ice-cold water to prevent carry over cooking.
3. Heat oil in a pan, add mustard seed, chana lentil and curry leafs and allow them to crackle.
4. Add cashewnuts, ginger, green chilli and onions. Sauté for a minute or so.
5. Now add blanched vegetable, and grated coconut.
6. Adjust seasoning and keep aside.

To prepare curd rice

1. In a bowl mix together mixt together all ingredients of the curd rice and set aside.

To prepare the tempering

1. Heat oil in a pan, add mustard seeds, chana lentil and dry red chilli and allow them to crackle.
2. Add curry leaves and asafoetida and remove from heat.

To serve

1. Place three stainless steel ring moulds (3cm diameter) and spoon in each plate and spoon in the curd rice (2cm high).
2. Remove the rings and carefully stack the poriyal on curd rice.
3. Sprinkle the tempering and garnish with toasted copra slices, grated coconut, curry leaf and coriander spring.
4. Finish by drizzling chilli oil.

Chef : Abhijit Saha (View Profile)

• Ingredients Quantity

• Almond milk 500ml
• Papaya 300 gms
• Banana 4 elachi
• Spirulina powder 2tsp
• Alfalafa powder 2tsp
• Triphala powder 1tsp
• Wheatgrass powder 1tsp
• Shatavari powder 1tsp
• Honey 4tbsp
• Ice cubes 20
• Tulsi leaves 8

Garnish

• Toasted flax seeds 1tbsp
• Tulsi leaves 4

Methods:

Blend all ingredients together with ice cubes in a food processor until smooth.

Serve garnished with toasted flax seeds and tulsi leaf

Beetrot pachadi

Chef : Abhijit Saha (View Profile)

• Ingredients Quantity

For Tilkki

• Ragi millet, boiled 100gms
• Kodo millet, boiled 100gms
• Foxtail millet, boiled 100gms
• Yam, boiled and grated 150gms
• Toasted peanuts 4tbsp
• Finely chopped ginger 2tbsp
• Chopped green chilli, 6
• Chopped coriander leaves 4tbsp
• Chopped curry leaves 2tbsp
• Grated fresh coconut 8tbsp
• Roasted cumin seeds crushed 1tbsp
• Pomegranate seeds 4tbsp
• Salt to taste

For Shallow Frying

• Ghee8tbsp

For Pachadi

• Beetroot grated 2
• Grated coconut 1 cup
• Green chillies 2
• Mustard seeds 1tsp
• Cumin seeds ¼ tsp
• Ginger ½ inch
• Water 50ml
• Yoghurt, whisked1 cup
• Salt to taste

Tempering

• cold pressed coconut oil 1tbsp
• mustard seeds1/2tsp
• A few curry leaves
• Red Chilli 2

Methods:

Peel the beetroot, grate and cook in a saucepan for 5 minutes with 1cup of water. Make a pree in a food processer and set aside

Grind together mustard seeds, cumin seeds, grated coconut, shallots, ginger and green chillies into a puree with little water

Transfer both purees into the sauce pan and cook for 5 minutes or so.
Stir in the yoghurt and season with salt

Tempering

Heat coconut oil in a pan, add mustard seeds and allow top crackle
Add red chilli and curry leaves, cook for a few seconds and pour over the pachadi

To Make Tikki

Mix all ingredients together , make round balls of 30gms each and flatten slightly
Heat ghee in a non-stick pan and shallow fry in batches of 4 to 5
Serve hot with beetroot pachdi

Hummus, popped amaranth, toasted sesame seeds and toasted sunflower seeds

Chef : Abhijit Saha (View Profile)

• Ingredients Quantity

For Hummus

• Chickpeas, boiled 200gms
• Tahina paste 3tbsp,
• Lemon juice 2tbsp
• Extra virgin olive oil 2tbsp
• Water, chilled 125ml
• Salt to taste

Garnish

• extra virgin olive oil 2 tbsp
• aprika powder ½ tsp

For Sauteed Leafy Vegetables

• Spinach leaves 200gms
• Red amaranth leaves 200gms
• Chopped garlic 1tsp
• Olive oil 2tbsp
• Crushed black pepper 1/2 tsp
• Salt to taste

Garnish

• Extra virgin olive oil 2tbsp
• Popped amaranth 1tbsp
• Toasted sesame seeds 1tsp
• Toasted sunflower seeds 1tbsp
• Mustard cress 2tbsp
• Paprika powder A pinch

Methods:

To Prepare Hummus

Soak chickpeas overnight in water

Drain chickpeas and boil until soft and easily smashed when pressed between fingers. Once boiled wash under running water to get rid of skins

Place chickpeas in the food processor and grind well. When the mixture is smooth add lemon juice, extra virgin olive oil and tahina paste. Slowly add chilled water so as to achieve smooth consistency. Season to taste

To Prepare Leafy Vegetable

Heat olive oil in a pan, add chopped garlic and toss in spinach leaves. Allow them to wilt over high heat for a couple of minutes. Season with salt and pepper and remove from heat.

Assembly & Finish

Place a ring mould in the center and spoon in some of the sauteed leafy vegetables.
Pipe the hummus with a plain nozzle-piping bag on a pasta plate/ starter plate
Remove the mould and garnish with popped amaranth, toasted sesame and sunflower seeds.
Sprinkle some paprika powder on the labneh and drizzle with extra virgin olive oil.

Chef : Chef Arun Kumar TR Recipes (View Profile)

• Ingredients Quantity

• Raw Banana 4 (Lightly peeled and chopped)
• Shallots 8 to 10 (peeled and crushed)
• Coconut Milk 1 Cup
• Red Chilly (Whole) 3 to 4
• Coriander seeds 2 tsp
• Fenugreek ½ tsp
• Salt to taste

Method:

1. Dry roast the red chilly and coriander seeds. Cool. Grind
2. In a pinch of oil, toss in some fenugreek seeds. When they start crackling, add the onions and sauté.
3. Add the banana. Powder. Sauté.
4. Pour in the coconut milk and let it simmer. Season and Serve.

Chef : Chef Arun Kumar TR Recipes (View Profile)

• Ingredients Quantity

• Raw banana Peel 1 Cup, chopped
• Grated Coconut ½ Cup
• Curd ½ Cup
• Ginger 1 inch
• Green Chilli 2
• Salt to taste

Method:

1. Grind the above to a smooth paste. Garnish with a ‘tadka’ of mustard seeds, red chilly and curry leaves.

Chef : Chef Arun Kumar TR Recipes (View Profile)

• Ingredients Quantity

• Raw Bananas 2 (Peeled and cut)
• ‘Dosa’ Batter 2 Cup
• Grated coconut ½ Cup
• Green Chillies 2 to 3
• Cumin 1 tsp
• Banana Flowers
• Banana Stem
• Salt to taste

Method:

1. Grind the bananas, coconut, cumin to a thick paste.
2. Mix the paste to the batter, add water if required to get a pouring consistency. Check seasoning.
3. Chop banana flowers fine along with a piece of stem, and chillies. Mix well. Sautee well. Keep Mix aside
4. Make pancakes with the batter.
5. Garnish with freshly chopped coriander leaves.

Chef : Chef Arun Kumar TR Recipes (View Profile)

• Ingredients Quantity

• Banana stem (chopped) 2 Cup
• Curd 1 Cup
• Water 1 Cup
• Few Cardamoms (crushed)
• Salt and Pepper to taste
• Coriander leaves for garnish

Method:

1. Grind the stem, curd, water, cardamom, salt & pepper well.
2. Strain the liquid through a muslin cloth. Check for seasoning.
3. Chill and serve

Chef : Chef Manjit Singh Gill (View Profile)

• Ingredients Quantity

• Young fleshy drumsticks 12 large
• Gram flour / Rice flour ¾ - 1 cup
• Garlic, grated 3-4
• Ginger, grated 1 Table spoon
• Green chillies finely minced 3-4
• Onion finely chopped 1 cup
• Coriander leaves chopped
• Garam Masala½ tsp
• Salt to taste
• Oil for pan searing

Preparations:

1. Clean, wash drumsticks and cut into 1inch long.
2. Boil drumsticks in less water, until tender. Remove from boiling water and reserve boing water. Let them cool.
3. Take boiled drum sticks in a bowl, add grated garlic, ginger, green chilies, onions, coriander leaves and sprinkle salt and garam masala. Mix well and mash the drum sticks.
4. Add gram flour or rice or half-n-half. Mix well and become like a soft dough.
5. Divide drum stick mixture into eight portions.
6. Shape each portion into a cutlet with the back of the knife and flour used.
7. Refrigerate for 10 – 12 minutes.
8. Pan sear until golden and crisp on both sides. Serve warm with mint or tamarind chutney.

Chef : Chef Manjit Singh Gill (View Profile)

• Ingredients Quantity

• Mature drumstick pearls1 cup
• Young drumstick leaves ½
• Curry leaves8 -10
• Chickpeas boiled1 cup
• Red chillies dried whole2
• Mint leaves6 -8
• Fresh coconut grated 1/4 cup
• Garlic crushed1 tbsp
• Ginger grated½ tea spoon
• Salt to taste
• lemon juice2 tsp. 2 tsp.

For tempering

• Cooking oil2 tsp
• Urad dal ½ tsp
• Cumin seeds ½ tsp
• Mustard seeds ½ tsp
• Asafoetida ¼ tsp
• Curry leaves 8 – 10
• Drumstick flowers (optional) 4

Note: Scrape out inside flesh of thick hard drum sticks carefully, with a blunt knife, or back of a spoon, if you do not find the fresh ones.

Preparations:

1. Clean, wash drumstick flowers and leaves.
2. Grind red chili, mint leaves, coconut, garlic and ginger to paste. Keep reserve.
3. Heat oil in a thick bottom pan stir in urad lentils, cumin & mustard seeds and asafoetida and sauté until spices splutter and pleasant aroma starts.
4. Stir in curry leaves, sauté for 2 seconds. Now add drum sticks flowers and leaves, stir well. Sprinkle water and let it cook for 2 – 3 minutes.
5. Add mint & coconut paste, sprinkle salt, stir and mix well. Add the chick peas, mix well, add a table spoon of water and let it cook for a minute.
6. Adjust seasoning, drizzle lemon juice.
7. Remove to a serving dish and garnish with drumstick flowers. Serve warm with rice or Idli, dosa.

Note: Blanch the matured drumsticks and then gently remove the pearls or seeds.

Spiced pumpkin, roasted tomato salsa, dairy free sour cream, popped amaranth, micro greens

Chef : Vikas Seth (View Profile)

Ragi Dough/Taco

• Ingredients Quantity

• Ragi Flour60gms
• Bajra Flour40gms
• Cumin Seeds - roasted2gms
• Onion finely chopped10gms
• Green chili finely chopped1/2tsp
• Salt2gms
• Water120ml
• Refined oil20ml
• Ragi Taco20 gms each

Method:

1. Mix the Ragi and Bajra flour in a bowl
2. Boil water in a pot, add in the onion, green chili, cumin, salt & half of oil
3. Add the flour in the boilng water, mix it with a wooden ladle till a dough is formed take it out from the pot and Knead the dough lightly and keek it warm
4. Make small balls of 20gms each from the above made dough.
5. Place the dough balls in between plastic sheet and press in the roti press (approx 4inch Diameter)
6. Take it out carefully from the plastic sheet and cook it lightly on a griddle or non stick pan, use a little to smear the roti
7. Take it off and cover with a cloth and keep it aside

Spiced Pumpkin Filling

• Ingredients Quantity

• Baby Pumpkin with skin 140gms
• Oil10ml
• Cumin seeds1/2tsp
• Coriander Seeds1/2tsp
• Fennel seeds1/2tsp
• Green chili1/2tsp
• Curry leaves1 tsp
• Salt3gms
• Sugar1/2tsp
• Wateras required

Method:

1. Wash the baby pumpkin and cut into fingers along with the skin, clean the inside seeds the center soft part
2. Heat oil in a pan, add cumin, coriander, fennel seeds, green chili and the curry leaves
3. Then add the baby pumpkin fingers and sautee
4. Sprinkle some salt & sugar, cover it with lid and let it cook in a slow flame
5. After some time check if its cooked, sprinkle some water if required.
6. Cook it till its soft and take it off the flame and keep it aside

Chef : Vikas Seth (View Profile)

For Boiling Black eyed Beans

• Ingredients Quantity

• Black Eyed beans100gms
• Water400ml
• Salt1tsp
• Bay Leaf1pc
• For Finishing
• Oil30ml
• Onion Chopped20gms
• Garlic Chopped10gms
• Green Chilli Chopped8gms
• Turmeric powder1/4tsp
• Cumin seeds roasted1/2tsp
• Coriander leaves chopped1 tbsp
• Tomato Chopped50gms
• Black Eyed beans boiled200gms
• Saltto taste

Method:

1. Wash & Soak overnight the black eyed beans keep it for boiling with a bay leaf and few cloves of garlic and some salt. Cook till its soft
2. Heat oil in a pan, add cumin, chopped garlic, onion, green chilli and turmeric, sautee then add in tomato cut into dices and sautee
3. Add the cooked black-eyed beans and toss, try to keep the beans whole don't mash them
4. Adjust the seasoning, add in the chopped coriander
5. Take it off the flame and keep it aside

Dairy Free Sour Cream

• Ingredients Quantity

• Cashew nuts50gms
• Water75ml
• Lemon Juice2tsp
• Saltto taste
• Sugar Syrup1tsp

Method:

1. Soak cashew in the water for couple of hours
2. Let it boil and them simmer it for 5 to 7 minutes till soft
3. Let it cool down a little and make a paste of it in a blender using the same water in which it is boiled
4. Add sugar syrup, lime juice and salt to balance the seasoning
5. Fill it up in a Squeezy bottle and keep it chilled in the fridge

Roasted Tomato Salsa

• Ingredients Quantity

• Tomato100gms
• Onion20gms
• Garlic10gms
• Green Chilli1pc
• Saltto taste
• Refined oil1tsp

Method:

1. Wash the tomatoes and green chilli and peel the onion and garilc
2. Roast the above ingredients in an oven or in a pan, till it is cooked and charred lightly, add in the oil
3. Make a coarse puree in a blender or muddle it in molcajete
4. Add salt and and check the seasoning
5. Keep it on the side

Chef : Vikas Seth (View Profile)

For Boiling Black eyed Beans

• Ingredients Quantity

• Amaranth seeds 20gms

Method:

1. Heat an empty sauce pan on a high flame till it smokes
2. Add the amaranth seeds in the pan , cover it with a lid and toss the pan on the flame
3. The seeds will pop inside with in 15 seconds, and its ready
4. Take it out from the pan and keep it aside, for garnnishing

For Plating

• Ingredients Quantity

• Ragi Taco2nos
• Black Eyed Beans60gms
• Spiced Pumpkin40gms
• Roasted Tomato Salsa30gms
• Sour creamfew drizzle
• Micro Greens (For Garnish) few sprigs
• Banana Leaf (for Plating)½ in no

Method:

1. Sprinkle water on the ragi taco oand warm it on the griddle or non-stick pan
2. Fold the taco and fill a spoon black eyed beans, top up with the spiced pumpkin fingers
3. Then put a spoon of roasted tomato salsa on top and drizzle dairy free sour cream to finish
4. Serve the taco on a banana leaf
5. Garnish with micro greens and pop amaranth

Millet chips and Yam/ Colocasia Guacamole

Chef : Vikas Seth (View Profile)

Yam/ Colocasia Guacamole

• Ingredients Quantity

• Yam/ Colocasia deskinned,cut into chunks100gms
• Onion brunoise 2tbsp
• Tomato brunoise2tbsp
• Green Chilli chopped1tsp
• Coriander chopped1tbsp
• Lemon Juice2tbsp
• Saltto taste
• Olive oil - extra virgin3tbsp
• Coriander Paste 2tbsp

Method:

1. Cook the yam /colocasia in water
2. Cook it till its soft
3. Once cooked take it off the flame, drain the water and mash it when its hot to get a even texture
4. Cool down the mashed mixture
5. Then add oilve oil, salt, lemon juice, coriander paste and mix it well to get a mild green colour
6. Then add chopped tomato, onion, green chilli and fresh coriander leaves and mix it
7. Keep it chillied
8. Serve with Millet Chips

Millet Chips

• Ingredients Quantity

• Ragi Flour60gms
• Bajra Flour40gms
• Cumin Seeds – roasted whole2gms
• Onion finely chopped10gms
• Green chili finely chopped1/2tsp
• Salt2gms
• Water120ml
• Refined oil20ml

Method:

1. Mix the Ragi and Bajra flour in a bowl
2. Boil water in a pot, add in the onion, green chili, cumin, salt & half of oil
3. Add the flour in the boilng water, mix it with a wooden ladle till a dough is formed take it out from the pot and Knead the dough lightly and keek it warm
4. Make small balls of 20gms each from the above made dough.
5. Place the dough balls in between plastic sheet and press in the roti press (approx 4inch Diameter)
6. Take it out carefully from the plastic sheet and cook it lightly on a griddle plate, use a little oil to smear on the roti
7. Take it off once cooked and cut into 4 pieces, serve warm along withyam/colocasia guacamole

The medicinal porridge called Oushadha Kanji, a traditional herbal concoction, has been served in traditional Kerala homes for more than 1000 years now. Resembling the popular khichdi in its presentation, this all-seasonal cure was designed to purify not just the body but the mind and soul. Made of red rice, green gram, pumpkin flower, the secret of this porridge is its 17 ingredients herbal mix, which strengthen the gut and is a highly recommended dish, for monsoon.

• Ingredients

• Red rice
• Horse gram
• shallots
• Drumstick leaves
• Pumpkin flower
• freshly grated coconut
• cloves
• Tippaly
• Cinnamon
• Bay Leaf