INGREDIENTS – QTY
Soya chaap – 6 pcs
(260-280 gms)
Cheese (grated) – 20gms
Green Chilli (finely chopped) – 10gms
Coriander (finely chopped) – 10gms
Hung Curd – 10gms
Kaju Paste (Cashew Paste) – 30gms
Fresh Cream – 15gms
Black Salt – 1 pinch
Sugar – 0.5 tsp
White Pepper Powder – 1 pinch
Cardamom Powder – 1 pinch
Instructions:
• Gather all the ingredients and ensure they are ready for use (mise-en-place).
• In a mixing bowl, combine the kaju paste, hung curd, black salt, cardamom powder, and white pepper powder. Mix well until you get a smooth and creamy mixture. Set this aside for later use.
• In another bowl, mix the grated cheese, finely chopped green chilli, and coriander. Ensure that the mixture is well combined without any lumps. This will form the delectable cheese filling for our soya chaap.
• Make a lengthwise slit in the middle of each soya chaap to create a pocket for the cheese filling. Stuff with cheese mix.
• Now, coat with the Kaju mixture, ensuring they are evenly coated on all sides. The kaju coating will add a rich and creamy texture to the dish.
• Preheat your tandoori oven to the desired temperature (approximately 180°C).
• Place the coated soya chaaps and cook for about 5 to 8 minutes until they are golden brown.
• Remove the Malai Soya chaaps from the oven, arrange them beautifully on a serving plate, sprinkle a pinch of sugar, and garnish with fresh coriander leaves.
• Serve hot with a side of refreshing mint chutney.
Chef Kailash Gundupalli
Director of Culinary , Novotel Hyderabad ConventionCentre & Hyderabad International Convention Centre
Irani Chai Crème Brulee (A Delightful Fusion of Cultures)
Irani Chai Crème Brulee (A Delightful Fusion of Cultures)
Ingredients – QTY.
Egg yolks – 9 pc
Milk – 150 gms
Fresh cream – 250 gms
Sugar 88 gms
Vanilla essence – 5 ml
Water – 150 ml
Irani chai powder – 30 gms
Biscotti – 1 pc
Instructions:
For Irani Chai Decoction:
• In a saucepan, combine the Irani chai powder and water.
• Bring the mixture to a boil over medium heat, then lower the heat and let it simmer for about 5 minutes.
• Strain the decoction using a fine-mesh sieve to remove any tea particles. Set it aside.
• For Custard Base:
• In a separate saucepan, warm the milk and fresh cream over low heat. Avoid boiling the mixture; it should only be warmed to infuse the flavours.
• Add sugar, stirring gently until it dissolves completely.
Incorporating the Egg Yolks:
• In a mixing bowl, beat the egg yolks until smooth and creamy.
• Slowly add the vanilla essence, and mix well.
• Gradually pour the egg yolk mixture into the warm milk and cream, stirring continuously to ensure even blending.
• Next, add the prepared Irani chai decoction to the custard mixture, infusing it with a distinct tea flavour.
• Strain the final mixture through a fine sieve to achieve a silky-smooth consistency, free from any lumps.
Baking the Crème Brulee:
• Preheat your oven to 160 degrees Celsius.
• Pour the strained custard into individual serving bowls or ramekins.
• Create a water bath by placing the filled ramekins in a baking dish, then carefully pour hot water into the baking dish, reaching about halfway up the sides of the ramekins.
• Bake the custards in the water bath for approximately 15 minutes, or until the edges are set and the centre is slightly wobbly.
For Brulee Topping:
• Remove the baked custards from the water bath and let them cool to room temperature.
• Sprinkle a thin, even layer of caster sugar on top of each custard.
• Use a kitchen torch to caramelise the sugar until it turns golden brown, creating the signature crispy brulee crust.
• Garnish each custard with a piece of Biscotti, adding a delightful crunch to the creamy dessert. Serve immediately.
