Impress your loved one with these romantic recipes.
Love Bugs (vermicelli crusted yoghurt patties with strawberry coulis)
Ingredients:
- 150 gm hung curd
- 20 gm cumin powder
- 5 gm fresh green chilli
- 10 gm icing sugar
- 50 gm fresh coriander
- 2 gm mint Leaves
- 60 gm vermicelli
- 80 gm strawberry
- 150 ml oil
- Salt to taste
Method:
- Take hung curd and add Indian spices to it. Knead it well. Make flat patties of it.
- Crumb it with vermicelli and deep fry till gets golden brown colour. Serve hot with mint and strawberry coulis.
Fiery Love (chargrilled barbeque paneer)
Ingredients:
- 150 gm paneer
- 120 gm hung curd
- 2 gm chaat masala
- 50 gm fresh coriander
- 2 gm garam masala powder
- 2 gm green chilli, chopped
- 80 gm Amul cheese
- 3 gm degghi mirch powder
- 15 ml mustard oil
- 80 gm fresh mint
- Salt to taste
Method:
- Make red tandoori marination by mixing hung curd with the above Indian spices, Amul cheese and mustard oil.
- Cut paneer into cubes and marinate them. Keep aside for around 3 to 4 hours.
- Cook the marinated paneer in the tandoor for 10- 12 minutes. Assemble the paneer as shown in picture. Serve hot with the mint chutney.
Mix and Match (pine nut and wild mushroom stuffed chicken roulade with exotic vegetables)
Ingredients
- 150 gm chicken breast
- 20 gm pine nuts
- 10 gm black fungus
- 10 gm white fungus
- 10 gm shitake
- 20 gm garlic
- Salt to taste
- 2 gm black pepper
- 3 gm thyme
- 20 gm butter
- 30 gm fresh cream
- 40 ml olive oil
- 5 ml truffle oil
- 2 cherry tomato
- 1 baby carrot
- 2 asparagus
- 2 gm green zucchini
- 2 gm yellow squash
Method:
- Take chicken breast and marinate it with thyme, salt and pepper. Make the mixture for stuffing of mushroom and pine nuts.
- Make chicken roulade and pan sear it. Take out ribbons of zucchini, blanch them and roll it over the roulade.
- Saute asparagus, baby carrot and cherry tomatoes. Assemble as shown in picture and garnish with micro greens.
Cupid's Desire (vanilla beans panna cotta)
Ingredients:
- 100 ml fresh cream
- 15 gm castor sugar
- 100 gm white chocolate
- 15 ml water
- 5 gm gelatine
- 5 gm raspberry
- 5 gm blueberries
Method:
- Soak the gelatine in water. Keep aside for 5-10 minutes.
- Heat the fresh cream with castor sugar, and then add the soaked gelatin. Keep aside for 10 minutes.
- Melt the white chocolate and make a cylindrical pipe.
- Pipe the mixture in the white chocolate roller, and keep in chiller for 30-35 minutes.
- Garnish it with chocolate curls, raspberry and blueberry as shown in picture.
Avinash Kumar is the executive chef of Novotel Imagica Khopoli.
