Friday, March 29, 2024
ADVT 
Appetisers

Mirchi Baigan Salan

By Chef Atul Kochhar, 25 Apr, 2019 11:43 PM

    Ingredients

    For the aubergine (baigan) & pardon chilli:


    115 gm pickle paste
    40 gm honey
    Lemon juice to taste
    Salt as required
    35 gm mustard paste

    For the peanut chutney:


    120 gm shallots
    55 gm peanuts
    20 gm channa dal
    10 gm curry leaves
    55 gm tomato
    20 gm chilli powder
    Salt as required
    20 gm tamarind pulp
    55 ml oil

    Preparation

    For the aubergine (baigan) and pardon chilli: Slit baby aubergine into four quarters and keep the stem on. Marinate the aubergine and pardon chilli in pickle paste, honey, lemon juice, salt, mustard paste and set it aside for six to eight hours. Cook the Aubergine and pardon chilli in oven or tandoor for 165 degree C for 10 minutes and serve it with peanut chutney, pickled onions and micro herbs.

    For the peanut chutney: Take oil in the pan, add channa dal, curry leaves, shallots, roasted peanuts and sauté it well on a small flame till shallots are cooked. Add chilli powder, salt, tamarind and cook it well. Lastly, add fine chopped tomatoes and cook further. Once it is cooked, cool it down, adjust the taste and later on make a fine paste in blender.

    MORE Appetisers ARTICLES

    Dine Out Vancouver Festival event tickets on Sale now

    Dine Out Vancouver Festival event tickets on Sale now
    A New Crop of Culinary Events Announced for 2018 Festival

    Dine Out Vancouver Festival event tickets on Sale now

    Crisp Fried John Dory with Gorkha Chutney

    Crisp Fried John Dory with Gorkha Chutney
    In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.

    Crisp Fried John Dory with Gorkha Chutney

    Steamed Mushroom Momo

    Steamed Mushroom Momo
    Momos are a Nepalese dumpling similar to the Chinese dim sum but made with Nepalese/Indian ingredients and a touch of spice.

    Steamed Mushroom Momo

    Crispy Spinach Chaat

    Crispy Spinach Chaat
    This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.

    Crispy Spinach Chaat

    Spicy Smoky Potatoes

    Spicy Smoky Potatoes
    They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.

    Spicy Smoky Potatoes

    Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili

    Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili
    Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option

    Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili