While most of us are comfortable at home and have time in our hands, let us look at six inspiring at-home recipes by Chef Bhasin.
Chef Ashish Bhasin is one of the most celebrated chefs in India, having been awarded the Best Indian Culinary Chef (2020) and the country’s Top 5 Chef (Hotels) Award (2018). He has been awarded the Silver Hat Indian Chefs at the culinary forum and is currently placed at Leela, Gurugram. You can also savour these treats curated by the talented chefs under the guidance of Chef Ashish Bhasin at the all-day dining restaurant Spectra. They are taking extra care when it comes to serving its loyal clientele with the food you crave!
TAMIYA
INGREDIENTS
chick pea/ fava bean soak them overnight 100 gms
Onion 20 gms
Parsley 10 gms
Celery 10 gms
Beetroot
Feta Cheese
METHOD
Soak chickpea or fava bean overnight, mix onions, celery, parsley, beetroot, season with salt and pepper, add a pinch of baking powder. Shape it in the form of tikkis and stuff feta cheese. Crust the tikkis with coriander and sesame seeds and deep fry, serve hot.
PITOD ROULADE
QUANTITY
Besan 400 g
Chopped Green chilly 25 g
Chopped Ginger 50 g
Jeera whole. 25 g
Ajwain 20 g
Salt 40 g
Hing 3 g
Coriander seeds, crushed 75 g
Ghee 100 ml
Curd 200 g
Garlic pickle 30 g
Sangri 50 g
Rice flour 25 g
Chaat masala 05 g
METHOD
1. Mix all the ingredients to make the Pitod batter. Heat the ghee in a pan & then add asafoetida (hing) to it. Pour the batter and start whisking immediately to avoid any lumps.
2. Cook the batter thoroughly till the raw flavour of the gram flour disappears and also it will start leaving the pan once it gets cooked.
3. Arrange for an aluminium foil cut accordingly for the roll.
4. Once the batter gets cooked, pour the mixture at one side of the foil and spread it uniformly. Put the garlic pickle uniformly on the starting of the batter & then slowly roll it over to ensure the pickle remains at the centre.
5. Note the batter needs to be rolled over while its warm, once tightly rolled keep in chiller.
6. For crispy sangri, coat it with rice flour and deep fry and sprinkle a bit of chaat masala.
7. Finally cut the Pithod logs into roundels and top with crispy sangri.
KERALA STYLE EGG ROAST
BY: Chef Ashish Bhasin
INGREDIENTS
Eggs 5
Coconut oil 30 ml
Mustard seeds 2 gm
Sprig curry leaves 1
Dry red chilli whole 1
Slice onions 150 gm
Ginger julienne
Garlic chopped
Sliced tomatoes
Green chilli julienne 2
Turmeric powder
Red chilli powder
Black pepper corns
Fennel seeds
Salt to taste
Optional capsicum julienne
INSTRUCTIONS
1. Dry roast fennel seeds and black pepper for approx. 2 mins. Crush and make a powder.
2. Boil eggs, peel and make slits on egg white.
3. Heat coconut oil, add the mustard seeds. Once it starts crackling and curry leaves and dry red chilli whole.
4. Add chop garlic and sweat.
5. Add ginger julienne and green chilli julienne
6. Add sliced onions and sauté over medium heat till they become translucent
7. Add turmeric powder and chilli powder, (Optional, if you like you can add julienne capsicum.)
8. Add the tomatoes, cook and adjust seasoning.
9. Add boiled eggs.
10. Sprinkle fennel and black pepper mix on top
11. Gently mix so mixture coats the eggs well.
PIZZA
PIZZA DOUGH
Refined flour 240 gms
Milk 125 gms
Compressed yeast 3 gms
Sugar
Salt
Chilled water 20 ml
Extra virgin olive oil
Knead and rest the dough
Cut the ball in the size you want, roll and bake in the oven at 190 for 5-6 minutes
PIZZA SAUCE
Onions 45g
Garlic 20 gm
Butter/ olive oil 15 g
Carrot slices 50g
Tomatoes 1 kg
water 625 ml
Oregano dry
Fresh basil (if available)
Sauté sliced onions in butter till translucent, add chop garlic, carrot slices and sweat. Add cut tomatoes and cook till tomatoes get mashed then add water. Cook for 30 minutes with occasional stirring, Puree, and strain. Add oregano and basil leaves of basil leaves, add salt, dissolved white pepper
Adjust thickness.
FINISHING
Apply little olive oil on base, apply tomato sauce and If you have basil, tear and put few basil leaves. Cover with grated mozzarella, cook 80% and take out and garnish as per your choice. Sprinkle oregano, put in oven for another two minutes. Cut and serve
FOCCACIA
Mix 10-grams compressed yeast with 3 tablespoon water 1 teaspoon sugar and one third cup flour leave it and warm place covered with warm cloth.
In half cup water makes one third cup olive oil 2 tablespoons sugar half tablespoon salt 1 cup flour mix yeast mixture.
Knead it well.
Add chopped herbs and chopped garlic and leave it for about half an hour in a warm spread olive oil in pan and put the dough. Spread with hand and top it with slice onion, capsicum and sea salt. Bake it in the oven at 190 degree for about 20-25 minutes.
AMERICAN PANCAKE
INGREDIENTS
Milk 100ml
Refined flour 100gm
Egg 1
Castor sugar 25gms
Baking powder 4gms
Melted butter
INSTRUCTIONS
1. Mix all ingredients together.
2. Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil.
3. For each pancake, spoon 2 or 3 tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more.
4. Transfer to the heatproof platter, cover with foil and keep warm in the oven until serving. Serve warm, with desired topping such as maple syrup, fresh berries or banana slices.
