Fine Dining Indian Food Magazine April Issue 2

RECIPES #FINEDININGINDIAN PAGE 20 Courgette flower pakora, baby courgette chutney Yield: 4 portions Prep Time: 15 min by chef suresh pillai Total Time: 20 min FOR COURGETTE FLOWER FOR CHUTNEY 4no. Courgette flower 20ml Coconut Oil 20g Black olives sliced 2g Asafetida 4no Baby courgette 5g Crushed chilly 5g Green chili paste 1no Green tomato 5g Sea salt 10g Crushed coriander 2no Green chilly 10g Tempura powder 5g Ajwain 2no Shallots Oil for deep frying 10g Ginger paste 20g Roasted split chickpea 10g Garlic paste 10g Ginger For Pakora batter 2g Turmeric 50g Coconut grated 200g Gram flour 5g Baking powder 3g Salt 20g Rice flour 10ml Oil For Tempering 20g Corn flour Salt to taste 10ml Oil 5g Mustards 2no. Whole dried red chilli METHOD 5g Curry leaves For Pakora batter Mix the flour and sieve, add the all ingredients to a mixing bowl. Add enough water to make a light batter consistency, stir well and rest for 30 minutes. For Chutney Slice the courgette and green tomatoes, heat the pan, add oil and sauté the courgette, tomatoes and green chilli. Slow cook for 10 minutes. Cool down then blend together with rest of the ingredients to a fine paste. In a separate pan temper with mustards, red chili, curry leaves . For Flower i n a tray arrange courgette flower filled with sliced olives, season with crushed chilly and sea salt. Dip flowers in batter to coat, drop in batches into hot oil, fry until the pakoras are golden brown on all sides remove and drain on paper towels and serves immediately with courgette chutney.

Fine Dining Indian Food Magazine April Issue 2 | Page 20