Share
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
