Living Foodz, India’s leading premium lifestyle channel.
With the country witnessing a growing popularity of food trucks and trends of the unexplored gourmet cuisine, Living Foodz recently launched a new show, Femme Foodies, where Chefs Ranveer Brar, Shagun Mehra and Anahita Dhondy are bringing this trend to television for the first time,
We would like to share a few gourmet recipes which have been curated by the channel for this show.
It would be great if you could feature these recipes in a story and attribute this to the channel
We would also be happy to provide further recipes from the various chefs of Living Foodz.
- Prawn Vindaloo with Creamy Coconut Rice and a Goan Salad
INGREDIENTS
Creamy Coconut Rice
· 1 Chopped onion
· 1 tsp chopped garlic
· 100 gms basmati rice
· 100 ml coconut milk
· 100 ml water
· 1 tbsp mustard seeds
· salt
Goan Salad
· 1/2 Cucumber
· 1 tomato
· 2 tbsp coconut milk
· 1/2 tsp mustard seeds
· 1 sprig curry leaves
· 1 dried red chilli whole
Thickened Vindaloo Curry
Add vindaloo paste and coconut milk to a pan and cook till consistency of a thick spreadable paste (brush this on the side of your plate or just sit the prawns on it!)
METHOD
· Marinate prawns in vindaloo paste and put on water soaked bamboo skewers. Quickly grill in a hot pan with some oil till cooked through (about 1.5 minutes on the first side and a minute on the other)
· Cook onions till soft with mustard seeds and garlic. Add soaked rice and stir, with the onions. Add coconut milk , water and salt and cook till rice is done.
· Medium dice cucumber and tomato. Quickly sauté the mustard seeds, curry leaves and dry red chilli till fragrant. Using a mortar and pestle, crumble the mustard seeds, curry leaves and chilli together. Add to chopped cucumber and tomato with the 2 tbsp coconut milk. Toss together with a little salt.
· Serve it all together.
- Cashew Butter Chicken Satay Slider - served with Watermelon and Feta Cheese Skewers as a Palette Cleanser (by Chefs of Femme Foodies, Living Foodz)
INGREDIENTS
For the Cashew Cream
· cup roasted cashews
· 1/2 tsp salt, or to taste
For the Chicken
· 4 deboned chicken thighs
For the Marinade
- 1/2 cup coconut milk
- 1 tbsp olive oil
- 1 tsp chopped garlic
- 1 tsp fresh garlic
- 1/2 tsp chilli flakes
- Salt and Pepper
Toppings (optional)
- 3 beetroot bulbs, slice the beetroot using a mandolin slicer.
- 2 zucchini, slice the zucchini into long ribbons using a mandolin slicer.
For the Watermelon & Feta Skewers (as a Palette Cleanser)
- Watermelon, cut into 1-inch cubes
- Firm block of feta cheese, cut into 1/2-3/4-inch cubes
- Mint leaves
- Balsamic vinegar
METHOD
For the Cashew Butter:
· Add the cashews to a blender, and blend on low for 8-10 min or until creamy, scraping down the sides with a spatula as necessary. Add the salt, and blend for 20-30 sec.
· Transfer to a jar or airtight container
Tip: Any roasted cashews will work. However, unsalted is recommended to control the amount of salt. Do not use raw cashews.
For the Roasted Veggies:
· Preheat oven to 200°C to.
· Spread beetroot and zucchini evenly in a large baking tray.
· sprinkle some olive oil.
· Roast in preheated oven for 45 mi
For the Chicken Satay:
· Take chicken , add finely chopped cilantro and the ginger. Juice the lime .
· chop the roasted cashew.
· Mix all the marinade ingredients in a bowl. Add in the chicken and marinate for at least 30 min
· Sear chicken in a large non-stick pan until golden and place them on a baking tray.
· Finish the cooking in the oven for 8-10 min.
· Remove from the oven and set aside.
· When cooled, cut into thin strips or shred chicken
For the Watermelon & Feta Cheese Skewers:
· Thread a piece of watermelon onto a skewer, followed by a cube of feta and another piece of watermelon.
· Repeat with the remaining ingredients.
· Store covered in the refrigerator for 40 min.
· Just before serving, drizzle each skewers with balsamic vinegar and serve.
PLATING
· To serve, place little cashew butter on the bun bottom, top with roasted zucchini and beetroot.
· Put chicken pieces/ shred chicken.
· Put some more cashew butter over chicken and add the bun top.
· serve along with watermelon and feta cheese skewers
- Black Poached Chicken with Black Rice Pudding and Sweet Potato Chips(by Chefs of Femme Foodies on Living Foodz)
INGREDIENTS
For the Black Chicken
· 1 whole black chicken leg
· 1 large onion
· 2 celery stalks
· 3 cloves of garlic (whole, crushed with knife)
· 3-4 Cups water
· Pinch of salt & pepper to taste
For the Black Rice Pudding
· 100 gms black rice
· 1 finely chopped onion
· 1 stalk finely chopped celery
· 1 clove finely chopped garlic
· 1 tbsp dried rosemary leaves
· 50 gms smoked cheddar, grated
· 30 ML heavy cream
· 20 gms Parmesan to grate on top
· Salt & Pepper to taste
· 2 tbsp Olive oil
Sweet potato chips
· 1 Sweet potato
· Dried rosemary
· Coarse Salt
METHOD
· Roughly chop the onion and celery into large chunks and put into a pot of simmering water along with the whole garlic, salt and pepper. After it has simmered for about 2-3 minutes lower the black chicken into the pot. On a gentle simmer (take care not to let the water come to a rolling boil), poach the chicken for about 20-25 mins or until cooked through and tender. Keep stock for rice pudding.
· While the chicken in simmering, get another pot on the stove and pour in the olive oil. Add the garlic and onion along with some salt and cook on a low flame. Add celery and cook till vegetables are soft, but not brown. Add the black rice and get it all slicked up in that delicious garlicky, onion-y oil. Add the stock once the chicken is poached, one ladle at a time. We are using the risotto technique for this rice pudding!
· Once there is enough water and the rice is cooked but still has a bite, add the cream and smoked cheddar cheese. Finish off with 2 ladles of stock and let it absorb.
· Use a slicer to get really thin wafer like sweet potato slices. Fry these in some olive oil till they are brown around the edges and toss with rosemary flakes and coarse salt.
· Serve this zen-like dish in a zen-like way in a bowl with the chicken leg tucked into the delicious savoury rice pudding and top with crunchy rosemary sweet potato chips!\
- Go Thai (by Chefs of Femme Foodies on Living Foodz)
GoThai is a simple dessert bringing exotic coastal flavours together. It comprises of 5 main components, recipe for each is given below-
INGREDIENTS
Tender Coconut and Lemongrass Panna Cotta
· 200 ml canned Coconut milk
· 300 ml thickened cream
· 200 gm tender Coconut
· 1 cup castor sugar
· 2 sheets Gelatine
· 1/2 cup Cold water
· 1/2 cup Finely chopped lemon grass
Cashew Feni Mango Mint Salsa
· 2 teaspoon Cashew feni
· One mango diced to small even cubes
· 5-6 Finely chopped mint leaves Pulp of one Passion fruit
Sweet Kokum Syrup
· Dried Kokum (14-15)
· Jaggery 50 gm
· One cup water
Balchao Spiced Crumb
· 1 tablespoon Goan Balchao Masala
· 1 cup All-purpose flour
· 20 gm Black jaggery
· 2 teaspoon Brown sugar
· Crushed cashew nuts
· 50 gm unsalted butter
Candied Cashews
· 1 teaspoon butter
· Half cup cashews
· 50 gm cashews
METHOD
Tender Coconut and Lemongrass Panna Cotta
· Place coconut milk, cream, chopped lemon grass and castor sugar in a saucepan over medium heat, stir and cook for 3-5 mins until all sugar dissolves and mixture thickens (do not boil) Bring off from the heat and let it cool
· Finely chop the tender coconut and add to cooled coconut milk mixture. Using a hand blender smoothen the mixture
· Soften the gelatine sheet by immersing it in cold water, it takes 5-7 mins Fold the softened gelatine sheet into the coconut mixture
· Pour into silicon moulds and refrigerate overnight or 4-5 hour
Cashew Feni Mango Mint Salsa
In a small glass bowl combine all the ingredients together and mix well, refrigerate until it needs to be served.
Tip: It is easier to dice a mango when it's chilled, seriously avoids the mush and the cut it cleaner
Sweet Kokum Syrup
Soak the kokum overnight, alternatively you can soak up the dried kokum in hot water for half an hour. Sieve the kokum out of the water, on low flame cook the jaggery and the kokum water until of syrup consistency. Stir often, to avoid the mixture burning.
Tip- turn off the flame and bring the pot away from the burner to cool when the consistency is almost syrupy, as the mixture will cool down the consistency will become thicker.
Balchao Spiced Crumb
· In a non-stick pan add the crushed cashew and roast until golden brown
· Add the butter to the pan, as soon as the butter melts add the Goan Balchao Masala and let it cook for a minute
· Now crush the black jaggery, and add the black jaggery, brown sugar and flour to the pan
· Stir all the ingredients in and keep stirring until the mixture begins to look like a crumble and has turned golden brown. Turn off the flame when the mixture is cooked and keep aside to cool.
Tip- cool the crumble mixture on a flat plate all spread out for it to be absolutely crunchy and not catch moisture due to the heat
Candied Cashews
In a non-stick pan roast the whole cashews, once they turn slightly brown add the butter. Let the butter coat the cashews evenly and then add the black jaggery Let the black jaggery melt and coat the cashew nuts, cook until the jaggery forms a toffee like layer on the cashews Bring off the heat, separate the cashews on butter paper and let it cool.
