Lau Pata Bekti Roularde with Kasundi Cream
Serves 3
Ingredients
For the Roularde:
l Gourd Leaves : 4 nos
l Bekti fillet with skin : 500g
l Fish Mince : 100g
l Salt to taste
l Lemon Juice : from 1 lemons
For the stuffing:
l Egg 1 no ( optional)
l Turmeric powder
l Red Chilly powder (or paste)
l Coriander Fresh Chopped
l Aluminium foil
For the Kasundi Cream:
l Chopped onions
l Chopped ginger
l Kasundi paste
l Cooking cream
l Coriander fresh chopped
For Garnish:
l Papad
l Fresh coriander leaf
Method
1. Cut the Bekti fillet into 4 nos, 1 inch thick rectangular chunks, slice into1/4 thin sheet. Marinate with salt & juice of one lemon.
2. Remove the thicker veins of the gourd leaves and blanch in boiling water, refresh in cold water.
3. Mix together all ingredients listed under the stuffing.
4. Pluck coriander sprigs and chill in cold water.
5. Lay the Bekti sheet flat over an aluminium foil , roll out the blanched Gourd leaves over it.
6. Spread the stuffing over the leaves in a thin layer. roll the fish tightly into a pinwheel and secure tightly into the aluminium foil, pin gdching the sides like a toffee.
7. Poach the fish roulade in hot water in a shallow pan for approximately 8 minutes.
8. Remove from water and poke the aluminium foil with toothpick to drain excess water.
9. For the Sauce : heat oil, sauté onions and Ginger, add the kasundi paste and one cup water, bring to simmer.
10. Finish with cooking cream, strain and use.
11. Cut the papad into strips, pinch in the centre with wet fingers, deep fry.
12. Slice the fish roulade with a sharp knife and place on a serving dish
13. Pour the sauce around the roularde.
14. Garnish with fried papad & coriander sprigs
15. Serve with steamed Rice or Ghee Rice.
Malai Chingri Tempura
Serves 3
Ingredients
For the prawns & sauce
l Prawns Tail on (cleaned) - 12 Nos
l Coconut milk canned – 25 ml
l Ginger paste-15g
l Salt to taste
l Turmeric powder -1 teaspoon
l Red chilly powder – 1 teaspoon
l Refined oil – 1 table spoon
For the tempura batter:
l Refined flour – 100g
l Chilled water – 180ml
l Egg- 1 no
l Salt – to taste
For frying:
l Refined oil
For garnish:
l Shredded vegetable salad
l Lemon wedges
Method
1. Clean & wash prawns thoroughly.
2. Heat oil in a sauce pan, saut ginger paste and add the powder
3. Add the coconut milk and simmer till it reduces to half, season with salt, cool.
4. Pour the coconut margination over the prawn and refrigerate for 3
hours.
5. Remove from refrigerator 30 minutes before frying and drain.
6. For making the tempura batter, break the egg in to the chilled water,
mix well.
7. Add the egg and water into the flour slowly, to form a semi thick batter. (It should
coat the back of the spoon)
8. Season with salt
9. Heat oil in a deep pan and bring to medium heat.
10. Dip the marinated prawns into the batter and deep fry for 2 minutes stirring continuously.
11. Remove on a colander and drain
12. Strain the prawn marinade and simmer until it thickens to a dipping sauce.
13. Serve the prawns with the dipping sauce and shredded vegetable salad and a lemon wedge.
Makha Sandesh Crème Brulee
Serves 6
Ingredients
l Makha Sandesh – 100 g
l Egg Yolks- 10 nos
l Whole Egg- 2 Nos
l Sugar - 150g
l Vanilla essence – few drops
l ½ litre heavy cream
l ½ litre milk
Method
1. Spoon the Makha Sandesh into Greased moulds or ramekins, spread uniformly.
2. Mix the egg yolk, whole eggs and the sugar together.
3. Add the heavy cream & milk & the vanilla essence.
4. Pour in greased ramekins & Bake at 200° for 30mins or until done.
5. Sprinkle some powdered sugar on top and caramelize with a blowtorch or in an oven.
Pate Choux Choux au craquelin
Serves 6
Ingredients
For Choux Paste;
l Water – 250ml
l Butter – 100g
l Flour – 150g
l Eggs – 4 Nos
For Craquelin :
l Brown sugar – 115g
l Unsalted Butter -115g (cut into ½inch cubes)
l Refined Flour – 115g
l Salt – 5 Gm
l Beetroot juice – 20ml
For Elaichi Cream:
l Whipped Cream-150g
l Elaichi Powder – 3g
l Elaichi essence – drops ( optional)
l Green food colour – drops ( optional)
Method
Making Choux paste:
1. Bring water & butter to boil, add the floor slowly until it
Leaves the sides of the pan.
2. After cooling the dough add the eggs one by one until it Turns into batter like consistency
3. Pipe the choux paste on the baking tray into profiterole shapes.
Making Craquelin:
1. To make the Craquelin top by hand: In a medium bowl and using a flexible spatula, mash together brown sugar and butter, then stir until smooth and creamy, for about 3 minutes.
2. Add flour and salt, thoroughly mixing until no dry flour remains and a damp, crumbly meal has formed, for about 2 minutes. Mix beetroot juice.
3. Scrape down the bowl and beater with a flexible spatula. Add flour and salt, then beat on medium-low speed until no dry flour remains and a damp, crumbly meal has formed, about 2 minutes.
4. Bring dough together to form a ball (it will be a bit sticky but do not add extra flour). Place a sheet of parchment paper on a work surface and set dough on top. Shape dough into a roughly 6- by 8-inch flat rectangle.
5. Cover with a second sheet of parchment paper. Using a rolling pin, roll out dough into a 1/8- inch-thick rough rectangle 1/8 inch thick (it should be about 12-by-14 inches in size)
6. Using a 2-inch round cutter, stamp out 18 pieces of craquelin. Chill again.
7. Cover the choux paste profiterole shapes with the Craquelin . 8. Bake at 180°C for 30 minutes.
Making Elaichi cream:
1. Mix well together all ingredients listed and put into a piping bag.
Assembling the Choux Craquelin:
1. Pipe the Elaichi cream into the choux buns through the base after the buns are at room temperature.
2. Arrange on a platter and serve.
Birthday cake
Ingredients
Making a Sponge cake
l Eggs – 10 No
l Sugar -210g
l Flour – 500g
l Vanilla Essence – drops
l Sugar syrup for layering
l 6. Whipped cream – 500g
l Confectionary colours
Method
1. Beat the eggs & sugar until fluffy and all the sugar is dissolved.
2. Add the flour & vanilla essence and whip till a smooth batter is formed.
3. Grease the baking mould, cover with greaseproof paper and pour the batter over this.
4. Flatten with a spatula.
5. Bake at 200°C for 20-25 minutes. Cool it.
6. Demould the sponge and cut the cake into 3 layers.
7. Place the bottom layer spray some sugar syrup add the whipping cream.
8. Repeat the same with the second layer.
9. For the top layer, spread the cream uniformly on top and uniformly on the sides.
10. Place the rice paper print on top and cover the edges with icing.
Chef Sanjay Kak is Fellow of IIHM International College of Distinguished Fellows(FIIHM) and director, culinary arts, development & teaching, International Institute of Hotel Management, Indismart Global Ltd.