Take a heavy duty blender and blend the chicken breast, green chilli, coriander roots, ginger julienne, cheese, green cardamom powder, garam masala, and one egg white. Bake for about 15 minutes.For finishing toss the fried balls with raw mango chutney and black chaat masala in a bowl. Sauté well. Let cool. Transfer the apricots along with soaked water to a non-stick pan. Whip egg white to a hard peak. Stir well.01 gm saffronMethodButter the mould and store it in a cold place. If you need to add a new element to your plate to complete the look and feel, make sure the product that you use is of quality food grade. Mix well till it gets frying consistency. There are many trends in plating that we see these days — cleaner plates, different textures, abstract designs to name a plastic auto windscreen wiper Mold Manufacturers few. When they puff into smooth balls, strain them, reserving the water.To make the sauce, in a thick bottom pan, boil together cream, ginger, fresh methi, and green chilli julienne.Take a plate and mould in the pumpkin mash and place the deep fried pumpkin flower. The quantity, the balance of colour, texture, and height of the dish plays a very important role in the overall look of the plate. The chef would know his dish and already has an understanding of what the colour of the dish is and what would be the correct backdrop for the same. Add rest of the stuff in a big bowl the next day. Add in the cheese. At this stage, add ¼ cup milk to prevent the compote from sticking. Remove from the heat and strain. Add in the liquid smoke and blend further. "When one has to plate the food at home, the thumb rule is to pre-decide what you would plate the food in. a course wise meal) keep in mind the volume of your entire meal, as your guest may feel that they got too much or got too less," sums up the chef.Now add cardamom powder and saffron. Cut the puff pastry into sheets and fill the apricot stuffing and repeat to form layers.With the rack in the middle position, preheat the oven to 2000C (4000F). Speaking about the trends, chef informs, "If you have plated the food well but the food is not seasoned well or not cooked well, then you have lost the game. Keep many spoons, a slicer a pair of kitchen tongs (to help plate) and a small napkin handy to wipe the edge of the plate once you have placed the food on the plate.To make tulle, blend all the ingredients together with saffron and make a thin slurry.e. Add lemon juice to prevent caramelizing. Fry the balls. Make a corn flour batter with cold water and add salt into it.Wash pumpkin flower thoroughly in cold water pat dry on paper and mix in batter.
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پنجشنبه 28 مهر 1401 زمان : 7:11