A Vegetable Ramen Bowl WIth A Soy Ginger Broth

Ingredients

Scallion 10gm
Ginger 10gm
Leeks 5gm
Galangal 5gm
Noodles 10gm
Corn 5gm
Bamboo shoots 5gm
Carrots 3gm
Pokchoy 5gm
Sprout 2gm
Nori sheet 2gm

Method

Roast the ginger, scallion and leeks until golden brown. Add vegetable stock and simmer it for an hour. Season the stock with salt, white pepper and soya sauce. Blanch the vegetables and place in a bowl. Add your stock to the bowl. And then the noodles. Garnish it with some sprouts, spring onion and hot bean paste. Top it up with nori sheets.

Recipe from Chef Amit Shetty of Taki Taki

A Decadent Blueberry Cheese Fudge Tart

Ingredients

Tart shell 30gm
Cheesecake 30gm
Fudge 20gm
Blueberry filling 10gm
Whipped cream 20gm
Chocolate ring 10gm
Fresh blueberry 10gm

For tart shell
100gm butter
50gm sugar
200gm flour
50gm milk

For cheesecake
Cream cheese 100 gm
Icing sugar 50gm
White chocolate 50gm
Curd 100gm
Flour 50gm

For fudge
Sugar 62gm
Liquid glucose 12gm
Butter 112gm
Water 12gm
Dark chocolate 112gm
Egg replacer 25gm

Method

For Sweet Paste
Add butter and sugar and flour in the mixing bowl and mix well. Add milk to the above mixture and mix lightly - do not over mix. The dough should remain crumbly with large clumps. Allow sweet paste to set and refrigerate for 2-3 hours. Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Now roll out the dough to 1/4th inch thickness and use the cutter to cut the dough. Use the tart shell to shape it. Bake it for 15 minutes and then transfer the crusty shell to a wire rack.

For Cheesecake
Mix the cream cheese and sugar well. Add hung curd to the paste. Now add melted chocolate to the paste. Finally add flour to the paste and mix well. Put 100 grams of cheesecake batter to the tart shell and bake it.

For Fudge
Take dark chocolate and add sugar water, liquid glucose and butter in it and mix well. Keep it aside to cool and then add egg replacer to it. Now pour the fudge batter in the tart shell and place the baked cheesecake above it and bake for 10 minutes at 170 degree. Finally let the tart cool down.

For Blueberry Mousse
Mix fresh blueberries and fresh cream. You can also use blueberry compote instead of fresh blueberries. Mix well and pour the mixture into a piping bag. Pipe droplets onto the fudge and cover the entire tart with the blueberry mousse. Gently place a white chocolate ring on top of the tart and garnish with fresh blueberries.

Recipe from Cafe 49

Thecha Broccoli 

Ingredients

For Thecha

Green chilli 50gm
Garlic chopped 25gm
Crushed peanut 20gm
Rai 1 tsp
Curry leaf shopped
Oil 
Turmeric 1 tsp
Salt to taste
Fresh coriander 

In a saucepan, heat the oil then add in all the ingredients and cook them all on a high flame till thoroughly cook. Season as per taste. And leave to cool.

For Thecha Broccoli

Ingredients

Curd 50gm
Ginger garlic paste 1 tsp
Thecha 30gm
Salt to taste
Crushed cumin 20gm
Garam masala 20gm
Broccoli (blanched) 120gm
Butter 6gm

Method

In a flat plate, mix the following thoroughly Curd, ginger garlic paste,&nbspthecha, salt, cumin,&nbspgaram masala. Marinate the broccoli with the above mixture and leave in fridge for half an hour. Remove the broccoli from the fridge and cook in oven/ tandoor for 5 to 10 mins, depending on temperature. Once cooked remove and baste with butter and serve hot with green chutney.

Recipe from Namak by Chef Akhil Multani, Founder, The Ghost Chef