Welcome to my new series #ChefInADish where I celebrate my culinary inspriations that have inspired me in my journey as a Chef. In Episode #1 I pay tribute to the one and only Chef Vikas Khanna. Chef Vikas Khanna started his career at Taj Hotels, Oberoi & the Leela Group of Hotels In India before he travelled around the globe working and gaining experience as a Chef. He’s a Michelin star Chef who has put India’s food on the map globally. His new restaurant Bungalow in New York City has a popular dish which is a Salmon with Kokum Sauce, I recreated it with a Healthy Avatar using Millet Khichdi instead. Nothing is more quintessentially Indian than Khichdi and this is what Chef Vikas Khanna reminds me of.
You will Need:
For Kokum Sauce:
-12 Dried Kokums (soaked in 2 cups Drinking Water, overnight)
-1/2 Cup Soaking Water
-Strain Through a Sieve
-150-200ml Coconut Milk
-1 tsp Salt
-Pinch of Black Pepper
For the Tempering of Spices:
-1 1/2 tbsp Rice Bran Oil
-2 tsps Minced Garlic
-1 tsp Cumin Seeds
-1 tsp Mustard Seeds
-1/2 tsp Asafoetida
-6-8 Curry Leaves
-2 Byadagi Chillies
-Tempered Spices
For the Khichdi:
-1 1/2 tbsp Rice Bran Oil
-1 tsp Cumin Seeds
-2 Cloves
-1/4 tsp Asafoetida
-2-3 Byadagi Chillies
-1 Onion, Finely Chopped
-1 tbsp Ginger Garlic Paste
-1/2 Tomato, Finely Chopped
-1 1/4 tsp Salt
-1/2 tsp Garam Masala Powder
-1 tsp Turmeric Powder
-1 tsp Red Chilli Powder
-1 Carrot, diced
-1/2 cup French Beans
-1/4 cup Peas
-1/4 cup of Yellow Lentils and Red Lentils (Soaked for 40 Minutes)
-1/3 Cup Sorghum Millet (Soaked for 30 Minutes or overnight for better results)
-2 Cups Drinking Water
-Garnish with a Coriander Leaf
Method:
1) Soak 12 pieces of dried Kokum overnight in 2 cups of drinking water.
2) Add the soaked Kokums to a blender along with 1/2 cup of the soaking water and blend till you have a coarse consistency.
3) Pass it through a sieve so that you have pure Kokum concentrate without any of the pieces.
4) Add this mixture to a sauce pan along with 150-200ml of Coconut Milk and mix together and leave on a low simmer for about 10 minutes.
5) While your mixture is simmering, temper your spices using rice bran oil along with garlic, cumin seeds, mustard seeds, asafoetida, curry leaves, byadagi chillies. Do this on a low heat and build it to a medium flame so that your cumin seeds don't burn. Once you can smell the aroma of spices and when they all have changed significant color, your tempered spices are ready.
6) Add the tempered spices to the Kokum Coconut Milk mixture and simmer for another 10 minutes on low heat.
7) Prepare your Khichdi in the meantime, add Rice Bran Oil to a pressure cooker followed by cumin seeds, 2 cloves, asafoetida, byadagi chillies and saute this for 2-3 minutes.
8) Then go ahead and add your onion, ginger garlic paste and tomato and saute again.
9) Once your onion is caramelised add your spices - garam masala powder, turmeric powder, red chilli powder and saute well till all the spices are cooked properly and you can smell the aroma of the spices.
10) Next, add carrot, french beans and peas and mix together well.
11) You are now ready to add your Yellow Mung Lentils and your Red Lentils (Masoor Dal) which have been pre-soaked for 40 minutes and drained of water.
12) You can also add 1/3 cup of Sorghum Millet, pre-soaked for 30 minutes and drained of water.
13) Mix together well before adding the drinking water and closing the pressure cooker to allow this to cook properly.
14) After 2-3 Whistles your Khichdi is ready.
15) To make the plating fancy, add to a ring mould in the centre with the Kokum Sauce all around.
16) Garnish with a Coriander Leaf. Best enjoyed hot and fresh!
When you decide to make this tag me on Instagram @raveenataurani using the #ChefInADish and #CookWithRaveena Please tag Chef @VikasKhannaGroup so he sees this video too!
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2 окт 2024
