Mediterranean Vegetable Skewers Oriental Red Chilli Sauce

By Chef Shailendra Kekade

From Style Chef

Prep: 25 minutes

Cook: 10 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Vegetables marinated with oriental chilli sauce, skewed onto skewers, cooked and served on a bed of basil and tomato pulao

Ingredients

Medium yellow zucchini, cut into square pieces 1
Medium green zucchini, cut into square pieces 1
Medium red capsicum, cut into square pieces 1
Medium yellow capsicum, cut into square pieces 1
Medium green capsicum, cut into square pieces 1
Button mushrooms 7 to 8
Broccoli florets 7 to 8
Oriental red chilli sauce 2 tbsps
Garlic, chopped 1 tbsp
Salt to taste
Black peppercorns, crushed to taste
Fresh basil leaves, chopped 1 tbsp + to garnish
Olive oil 2 tbsps + to sprinkle
Basil and tomato pulao to serve
Lemon ½
Onion jam to serve
Tamarind sauce to serve

Methods

Take green zucchini, yellow zucchini, red capsicum, yellow capsicum and green capsicum, button mushrooms and broccoli florets in a mixing bowl, add garlic, salt, crushed black peppercorns, basil leaves, olive oil and red chilli sauce and mix well so that all the vegetables are well coated.
Skew the vegetables onto skewers. Heat a non-stick pan, keep the skewers in it and sprinkle some olive oil over them and cook, rotating the skewers so that the vegetables are cooked evenly all around.
Heat 1 tbsp olive oil in another non-stick pan, add basil and tomato pulao and toss till it is well heated through.
Make a bed of the pulao on a serving plate, place the skewers on it, squeeze the juice of ½ lemon and garnish with basil leaves. Serve hot accompanied with bowls of tamarind sauce and onion jam.

Beetroot and Red Wine Risotto with Seared Halloumi

By Chef Shailendra Kekade

By Style Chef

Prep: 25 minutes

Cook: 30 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Beetroot
Red wine
Arborio rice
Halloumi cheese
Olive oil
Vegetable stock
Balsamic vinegar
Butter
Parmesan cheese

Ruby red risotto served with seared halloumi cheese slices – a treat for the eyes and for the palate too

Ingredients

Beetroot puree 1 cup
Red wine 1 cup
Arborio rice 2 cups
Halloumi cheese 4 tbsps
Borges olive oil 2 tbsps
Garlic, chopped 2 tbsps
Onions, chopped 1 cup
Celery, chopped 1 tsp
Vegetable stock 2 cups
Salt to taste
Black peppercorns, crushed to taste
Balsamic vinegar 1 tbsp
Butter 3 tbsps
Parmesan cheese, grated 2 to 3 tbsps
Fresh mint leaves, chopped to garnish

Methods

Heat 1 tbsp olive oil in a deep non-stick pan, add garlic, onion and celery and saute for 2 minutes. Add Arborio Rice and sauté for 2 minutes.
Add vegetable stalk, mix and cook on high heat. Add salt, crushed black pepper and red wine and mix well. Add balsamic vinegar and mix.
Add beetroot puree, mix and cook on low heat till the rice is cooked al-dante.
Add butter and parmesan cheese and mix well.
Dice Halloumi cheese. Heat remaining olive oil in another non-stick pan, add the Halloumi cheese slices and sear.
Sprinkle mint leaves and crushed black peppercorns on them and saute till the cheese slices are golden.
Transfer risotto onto a serving platter, arrange the halloumi cheese slices around it and serve hot.

Beetroot Ginger and Coconut Soup

By Chef Shailendra Kekade

By Style Chef

Prep: 15 minutes

Cook: 5 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Beetroot
Ginger
Coconut milk
Garlic
Lemon juice
Fresh coriander leaves
Borges extra virgin olive oil

It’s a cold soup that is absolutely delicious and nutritious too

Ingredients

Beetroot, peeled and diced 1 cup
Ginger, chopped 1 tbsp
Coconut milk 1 cup
Garlic, chopped 1 tbsp
Lemon juice 1 tbsp
Ice cubes as required
Fresh coriander leaves, chopped ½ medium bunch
Bread 4 slices
Salt to taste
Black pepper powder to taste
Borges extra virgin olive oil 4 tbsps

Methods

Put beetroot, ginger, garlic, lemon juice, coconut milk and few ice cubes in a blender jar. Add coriander leaves and blend everything together.
Cut slices of bread and toast them in a non-stick pan.
Strain the soup into a bowl, add salt and pepper powder mix well.
Pour into 4 serving bowls, add 1 tbsp Borges Extra Virgin Olive Oil to each bowl and serve.

Capellini Pesto and Chargrilled Lobster

By Chef Shailendra Kekade

By Style Chef

Prep: 20 minutes

Cook: 35 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Capellini pasta
Pesto
Lobster
Red chilli powder
Borges extra virgin olive oil
Garlic
Parmesan cheese
Borges olives
Fresh basil leaves

Capellini pasta tossed with pesto and served with grilled lobster

Ingredients

Capellino pasta 4 cups
Pesto 4 tbsps
Lobster 1
Red chilli powder 2 tsps
Borges extra virgin olive oil 4 tbsps
Lemon juice 4 tsps
Sea salt to taste
Black peppercorns, crushed to taste
Light olive oil 4 tbsps
Garlic, chopped 2 to 3 tbsps
Parmesan cheese, grated 4 tbsps
Borges olives, sliced 4 tbsps
Fresh basil leaves, torn 4 tsps

Methods

Cut the lobster into half vertically and keep on a baking tray. Add red chilli powder, Borges extra virgin olive oil, lemon juice, sea salt and crushed black peppercorns and rub in gently. Set aside to marinate for 15 minutes.
Preheat oven to 170º C.
Keep the tray in the preheated oven and cook for 10 minutes
Boil sufficient water in a deep non-stick pan, add salt and mix. Add capellini pasta and cook till al dente. Drain and refresh in cold water.
Heat olive oil in another deep non-stick pan, add garlic and saute till golden. Add pasta and pesto and toss well. Add parmesan cheese and toss.
Transfer the pasta on a serving platter. Take the lobster out of the oven and place it on the pasta.
Garnish with black olives and basil leaves and serve hot.

Chocolate and Hazelnut Brulee

By Chef Shailendra Kekade

By Style Chef

Prep: 2 hours 40 minutes

Cook: 25 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Chocolate-hazelnut paste
Milk
Fresh cream
Egg yolks
Sugar

The classic crème brulee gets a makeover with the addition of chocolate and hazelnut

Ingredients

Chocolate hazelnut paste 80 gms
Milk 200 mls
Fresh cream 300 mls
Egg yolks 12
Sugar 90 gms + 4 tsps

Methods

Preheat oven to 120º C.
Heat milk and cream in a non-stick pan. Take the pan off the heat.
Take egg yolks in a mixing bowl, add sugar and beat with an electric beater till the mixture becomes light and fluffy.
Add chocolate-hazelnut paste to the milk-cream mixture and mix well. Transfer it into another mixing bowl.
Add the egg yolk mixture and beat with the electric beater continuously till all the ingredients blend well.
Place 4 ramekin moulds in a deep glass baking dish. Pour the chocolate mixture into the moulds almost till the top.
Pour sufficient water into the glass dish. Keep the dish in the preheated oven and bake for 20-22 minutes.
Bring the dish out of the oven, take the ramekin moulds out of the baking dish and let them cool down to room temperature. Then keep them in the refrigerator to chill for 2 hours.
Keep the ramekin moulds on a serving platter, put 1 tsp sugar in each mould and spread it evenly.
Caramelize the sugar with a blow torch. Let it become crisp. Keep a hazelnut in the centre of each mould and serve.

Chocolate Fondant

By Chef Shailendra Kekade

By Style Chef

Prep: 20 minutes

Cook: 10 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Dark chocolate
Unsalted butter
Fresh basil leaves
Cocoa powder
Sweet condensed milk
Eggs
Refined flour

A stylish presentation of chocolate fondant topped with vanilla ice cream – you just cannot resist this

Ingredients

Dark chocolate (70% cocoa butter), chopped 1 cup
Unsalted butter, chopped 1 cup
Fresh basil leaves 4 to 5 + to garnish
Margarine to grease
Cocoa powder to dust
Sweet condensed milk 3 tbsps
Eggs 4
Refined flour (maida) 3 tbsps
Vanilla ice cream to serve
Rum as required

Methods

Preheat oven to 180º C.
Take the chocolate in a bowl, add unsalted butter and melt them on a double boiler.
Cut the basil leaves into fine strips.
Grease 4 steel bowls with margarine and dust them with cocoa powder.
Once the chocolate melts, take the bowl off the double boiler, add basil leaves and whisk. Add condensed milk and eggs and whisk well. Add refined flour and whisk well.
Fill the prepared steel bowls upto the brim with this batter.
Keep these bowls on a baking tray, keep the tray in the preheated oven and bake for 10 minutes.
Bring the tray out of the oven and cool slightly. Demould the fondants carefully and keep one on each serving plate. Keep a small scoop of vanilla ice cream on each fondant. Garnish with a basil leaf.
Take some rum in a steel ladle, hold it over flame till it gets heated slightly, pour it over the ice cream. Give a small cut on one side of the fondant and serve.

Mediterranean Vegetable Skewers Oriental Red Chilli Sauce

Key Ingredients:

Ingredients

Methods

Beetroot and Red Wine Risotto with Seared Halloumi

Beetroot Ginger and Coconut Soup

Capellini Pesto and Chargrilled Lobster

Chocolate and Hazelnut Brulee

Chocolate Fondant

Chocolate Mousse

Chocolate Truffles

Fruit Chutney & Char Grilled Quail & Roasted Baby Potato

Gazpacho Style Shrimp Salad

Insalata Caprese

Miso Coconut Soup with Prunes

Chilled Beet Soup Coconut Foam

Barbequed Pineapple Ice Cream

Water Melon and Mint Sorbet

Tartufo di Cioccolata

Tagliatelle Cordon Bleu

Stuffed Chicken Breast Makhani Inspired Sauce

Strawberry and Yogurt Jars

Spirelli in a Zucchini Walnut Pesto

Soup in a Bread Bowl

Beetroot and Red Wine Risotto with Seared Halloumi

Beetroot Ginger and Coconut Soup

Capellini Pesto and Chargrilled Lobster

Chocolate and Hazelnut Brulee

Chocolate Fondant

Chocolate Mousse

Chocolate Truffles

Fruit Chutney & Char Grilled Quail & Roasted Baby Potato

Gazpacho Style Shrimp Salad

Insalata Caprese

Beetroot and Red Wine Risotto with Seared Halloumi

Key Ingredients:

Ingredients

Methods

Subz Biryani

Soya Pulao

Coconut Spiced Burmese Style Rice

Cabbage Pulav

Tomato Pulao

Vegetable Paella

Amle ka Pulav

Egg & Paneer Khichdi

Aloo Tehri

Fruit and Vegetable Pulao

Healthy Anda Pulao

Mushroom & Parmesan Pulao

Lemon Rice

Schezwan Fried Rice

Kabuli Chana ki Biryani

Barley Risotto

Sprouts Pulao

Matar Paneer ki Biryani

Chicken and Mushroom Risotto

Tamarind Pongal

Tawa Pulao with Kachumbar Salad

Paneer Pulao

Dal Tadka and Jeera Rice Plating

Mexican Rice

Pearl Barley Risotto with Black Beans & Broccoli

Quinoa Pulao

Pineapple Rice

Methi Makai Rice

Paalak Pulao

Chana Spinach Rice

Lemon Rice (Chitranna) and Pinapple Raita

Multi Grain Khichdi

Soya Pulav

Black Rice Khichdi with Watermelon Salsa

Mushroom Risotto

Chinese Fried Rice

Tirangi Pulao

Kashmiri Pulao

Kal ka Chicken Pulao

Curd Rice

Baingan ka Pulao

Kedgeree