" Bombay Bhel with Avocado "

" Bombay Bhel with Avocado "
By Chef Prashant-Adsule

Bombay Bhel is part of the ‘Chat’ family, It is basically puffed rice (Bhel) that is tossed together with onions, tomatoes, boiled potatoes, spices and tangy chutneys arrange on avocado guacamole, Quite healthy, really and yet so, so delicious !

Ingredients: [ Bhel ]

2 cups Puffed Rice (Bhel) *
1/2 cup Thin Sev *
1 teaspoon Spicy Green Chutney
2 tablespoons Sweet Date and Tamarind Chutney
1 medium Red Onion, finely chopped
1 large Tomato, finely chopped
1 teaspoon Chat Masala
2 teaspoons Lime Juice
1 Large Potato, boiled and chopped into cubes
10 Puri or Papdi, roughly crushed *
A few sprigs of Cilantro, finely chopped

Ingredients: [ Avocado Guacamole ]

1 ripe, fresh avocado, peeled, pitted
1 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. salt

Method:

1. In a large bowl, toss together the puffed rice with the chopped onions, tomatoes and potatoes.
2. Add the Green Chutney & Tamarind chutney and the chat masala and mix.
3. Finally, add the papdi and the lime juice and toss together lightly.
4. In a large bowl, mash avocados with lemon juice. Add in garlic powder and salt, mixing until combined.
5. Plate up with Guacamole at the base and top with the Bhel & garnish with sev and cilantro. Serve immediately.

"Cheddar Chicken Tikka flavoured wid Truffle Oil"

"Cheddar Chicken Tikka flavoured wid Truffle Oil"
By Chef Prashant-Adsule

Murgh means chicken, Dahi means curd[Yogurt] and tikka refers to marinated chunks of meat that are roasted, barbecued or cooked in a tandoori oven. The small amount of dahi and cheddar cheese in the chicken tikka not only gives the meat a lovely silkiness but it also echoes the flavors. And although the spiced chicken is definitely a contrast to the velvety and cheese, it actually feels balanced and tastes delicious.

Ingredients:

4 chicken breast fillets (diced into 6 pieces each)1/2 tsp salt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp coriander (chopped)
1/2 lemon
50 grams Cheddar cheese
60 grams Yogurt
1/4 tsp cracked black pepper
2 cm ginger (finely chopped)
2 green chilies (finely chopped)
1/2 tsp mace (and cardamom, ground together)
2 tbsp cream
1/2 lemon (to serve)
mixed salad greens (to garnish)
28 grams coriander (pack)
2 cloves garlic
1 green chilies
2 tbsp Truffle oil
salt (to taste)
lemon (to taste)

Method:

1. Combine the ingredients for the marinade in a non-reactive bowl and mix well.
2. Add the chunks of chicken, ensuring that each piece is thoroughly coated in the marinade.
3. Cover and refrigerate for 30 minutes or up to 2 hours.
4. Preheat the oven to 450 degrees. Place the chicken in a single layer on a well-oiled baking sheet. Brush with some truffle oil.
5. Cook for approximately 12 minutes or until chicken is cooked through. Be sure to turn halfway through cooking. Serve hot with salad greens.