Chef Noah Barnes: Here's What I Cook In A Day
Image Credit: By Special Arrangement

AS a chef, my culinary journey begins each day with a passion for creating exquisite dishes that tantalise the senses and leave a lasting impression on every palate. When the sun casts its golden rays upon the kitchen, I step into my domain, ready to weave flavours and aromas into a tapestry of culinary delights. I start my day with a chipotle and feta guacamole (because I love avocado). Then in the afternoon, I cook chili rellenos in walnut sauce and prep some margaritas. I end my day with basic dal-rice.

CHIPOTLE & FETA GUACAMOLE

Ingredients:

150 gm Avocado

50 gm Onion

70 gm Tomato

120 gm Tortilla Chips

10 gm Coriander Leaves

80 gm Jalapeno

30 gm Lemon

50 gm Chipotle Chili

50 gm Feta Cheese

30 gm Garlic

30 gm Spring Onion

1 portion Classic Tomato Salsa

Method:

Mash the avocado. Add in chopped tomatoes, onions, cilantro, garlic, lemon, jalapenos along with salt and pepper to taste. For extra kick, add in the chipotle chilli that is coarsely chopped. Mix well until fully combined. 

Assembly:

Garnish with feta cheese, coriander leaves, and spring onions. Serve with crispy tortilla chips. 

Dos-

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Don'ts-

Never use unripe avocados.

CHILI RELLENOS IN A WALNUT SAUCE

Ingredients:

 50 gm Goat Cheese

150 gm Fresh Jalapeno

100 gm Potato

10 gm Salt

5 gm White Pepper Powder

20 gm Cherry Tomato

40 gm Chopped Onion

20 gm Chopped Chives

30 gm Jalapeño, Pickled, Chopped

30 gm Tempura Flour

10 gm Corn Flour

 Method: 

Wash the fresh jalapeno and pat dry on a kitchen towel. Make a slit along the length of the chili and de seed. Once done set aside.

For the stuffing, boil whole potatoes, skin, and mash to a soft smooth consistency. To this add the chopped onions, chives, and jalapeno. Using a whisk, mix all the ingredients in a bowl. To this add the goat cheese and continue to whisk to for a smooth paste. Season and set aside.

For the batter, mix the tempura flour and corn flour in a bowl with ice cold water to form a batter. Once done set aside in a cool dry place.

To cook, stuff the jalapeno with the potato and goat cheese mixture and arrange in a tray lined with butter paper. Refrigerate for 10 minutes so that the stuffing cools and firms up. Heat oil in a deep frying pan. Dust the chilies with flour, dip in the prepared batter and fry until golden brown. Serve hot with homemade salsa and sour cream.

Dos-

Use a little bit of flour for overlapped edges.

Don'ts-

Don't keep the oil temperature too low.

PURPLE MARGARITA

Ingredients:

60 ml Fresh Jamun Pulp

04 sprigs Coriander Leaves

45 ml Tequila

15 ml Triple Sec

15 ml Fresh Lime Juice

Other essentials:

Glass - Margarita

Rim - Activated Charcoal

Garnish - Coriander Leaves

Method:

In a blender, add all the ingredients for the margarita along with some ice. Blend until the infusion is combined well and there are no ice chunks. 

Assembly:

Take a Margarita glass and coat the rim of the glass with some lemon juice and then the activated charcoal (so it sticks). Add in the blended mix and top it with coriander leaves for garnish. 

Dos-

Keep it simple. Get creative.

Don'ts-

Don't add fakes.

DAL-CHAWAL

Ingredients:

1 cup Arhar Dal

2 tbsp Ghee (Clarified butter)

1/2 tsp Jeera (Cumin seeds)

1/4 tsp Hing (Asfeotida)

1/2 tsp Haldi (Turmeric)

1/2 tsp Red chilli powder

4 pods Garlic, finely chopped

1/2-inch finely chopped Ginger

1 medium Tomato, finely chopped

2 Green Chillies, slit

1/2 tsp Kasoori Methi (Dried Fenureek Leaves)

Salt to taste

Method:

Wash and soak the arhar dal for 30 mins.Then boil the dal with 3 cups of water, salt and haldi. If using pressure cooker, then keep it on for 3 whistles. Let the pressure release on its own. Adjust the consistency right now. If too thick, add some water and boil for another 5 minutes; if too thin, then boil further till desired consistency is reached. Cover and keep aside.

To make the tadka, in a kadai, add hing, jeera, chopped ginger and garlic. Sauté till the rawness disappears. Add chopped onions, green chillies, lightly brown them. Now add salt, haldi (just a little bit) and red chilli powder and immediately add chopped tomatoes. Cook till the tomatoes are soft and tender. This will take around 5 mins.

Tip the boiled dal into this, add crushed kasoori methi. Cover the vessel and bring to boil. Keep the lid closed so that the aroma of the tadka seeps through the dal.

Alternatively pour the tadka on the dal in the pressure cooker itself and close the lid till further use.

Serve hot with Basmati rice.

Noah Barnes is co-founder and chef at Miss Margarita by Arriba.

— AS TOLD TO NIVEDITA