QUAIL EGGS PAKORAWhile quail eggs are considered a delicacy in East Asian and European countries, they are relatively uncommon in India. Describing it, Kshitiz says, “It will be a fritter with South Indian flavours, especially of curry-leaves and some rice flour inside it, served with red chilli paste.2.nb-huayi. Heat the oil and put chicken for frying. Then reducing the heat to low, cover and cook for 20 minutes. Wash and drain the rice. Shift the whole-wheat flour and baking powder into a large bowl. Combine the water, ginger juice, grated ginger and sugar in a small saucepan. Fry till crisp.3. Talking about pairing it with Phirni, she says, wholesale motorcycle bearings “I really like the concept of having a custard-like thing with fried Gulgule, and that’s how I came up with it. They are new and really beautiful because of their size. “In the food industry, our cuisine is shifting from not just Indian, but to a Progressive-Indian Cuisine. Put the sushi medallions and fry it in oil. Add the sugar and saffron mixture and simmer for a few minutes.GULGULE WITH PHIRNIAfter her marriage in Garwahli household, Rushina Ferrotitanium powder got exposed to Garwahli cuisine and bringing to fore one such dish is a sweet-version of the fritter called gulgule. Heat the oil and then fry the eggs along with the batter. Place jaggery in a bowl and pour the hot water over it. Pat dry on an absorbent kitchen towel. Cook over medium heat until the sugar dissolves.KOZHI VARUVALThis classic chicken dish from Tamil Nadu has found its place in this list.2. Garnish with the walnuts and serve. Let it melt. Add ghee. Put the prawns in the centre and roll it.3. Mix well and set it aside. Boil the rest of the milk and gently stir the rice paste into the milk. Then add the liquid ingredients and mix well with fingers or a fork. Mix soy, teriyaki and wasabi to make dipping sauce. Talking about the use of these eggs, Kshitiz says, “Even though egg pakoras are common in India, I thought of using the quail eggs because they are considered to be one of the finest eggs. With a whisk keep on mixing it and add remaining half so that lumps dont occur. Add carom seeds, chopped fresh coriander and mix well.
Add the chai masala and chopped dates. Add a little milk to the rice and blend in a mixer to a coarse paste.For all the snacks-crunching, food-gorging Indians, the word pakoras is bound to bring a smile on the face. Mix them well and put half of water little at time. Pour into a bowl and refrigerate till required. Crisp fry it and serve hot with mint chutney. In a bowl add besan, rice flour, salt, turmeric powder and red chilli powder. Then combine it with water in a medium saucepan and bring to a boil. Ranging from Pyaaz Pakoras in Uttar Pradesh to Mundhiri Paruppu in Tamil Nadu, from Aloo Chap in West Bengal to Methi no Goto in Gujarat; almost every regional cuisine have their version of the crispy fritters. Meanwhile, mix the tempura flour with chilled ice water to form a batter.PRAWN SUSHI PAKORAMixing Japanese and Indian flavours in this best-of-the-both-world combination, Chef Kshitiz talks about the inspiration behind the fusion. Put it in the batter. Set it aside till required.2.2. The batter should be of coating consistency.”INGREDIENTS16 Quail eggs100 gm Bengal gram flour (Besan) 20 gm Rice flour3 gm Carom seeds Salt to taste2 gm Turmeric powder 2 gm Red chili powder 10 gm Chopped coriander leaves 60 ml Water Oil for frying50 gm Mayonnaise 20 gm Kasundi (Bengali pickled mustard)Method:1. The dish is very traditional and uses basic ingredients available. The batter should be thick and not runny.For the Glaze:1. On the nori sheet spread the rice evenly till 2/3rd of sheet. In a small saucepan, combine the rice vinegar, oil, sugar and salt.”INGREDIENTSPhirni: 1/4 cup Basmati rice, soaked for 30 mins 1 litre Milk (full cream) 1/3 tbsp Sugar 5-6 Saffron strandsFor the Gulgule: 1/4 cup Jaggery 1/4 cup Dates, chopped fine 1 cup Water, hot 11/2 tbsp Ghee 11/4 cup Whole-wheat flour 1 tsp Chai masala 1/4 tsp Baking powder Oil for fryingFor the Glaze: 1/2 cup water 1/4 cup ginger juice 1 tsp ginger grated 2 tbsp sugar 1 tbsp Walnuts, chopped (for garnish)Method:For Phirni:1. Wash the chicken cubes and pat dry it well with kitchen paper. Heat the oil and using a spoon, drop small amount of batter to form small balls. Add the chicken and all the ingredients in a bowl.2. Add in the warm gulgule and toss to coat well. Mix mayonnaise and kasundi together and serve it with hot crisp quail egg pakora. Cut it into pieces. Boil quail eggs for 3 minutes and then peal it. Cook for 10-12 minutes on a slow flame, while stirring continuously. Cook on high until the mixture becomes thick and syrupy. Serve hot with the dip. Rice should be tender and water should be absorbed.3.Gulgule:1.
There will be connectivity since we are rooted in traditions, but at the same time exploring international flavours.. But taking a step ahead on this Pakora Day, Kshitiz Shekhar, the Executive Chef of Hotel Marine Plaza and Rushina Munshaw Ghildiyal, a food consultant share with us their own innovative spins of one the most commonly consumed finger-food in India. Mix it well and let it rest for 30 minutes so that all the flavors are incorporated. Cool, and then stir into the cooked rice
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