Food BAE!

SERVE YOURSELF WITH THESE DELICACIES. JUST PUT YOUR APRON ON AND START COOKING.

BEETROOT SMOKED PATTIES

By Chef Rajesh Mallick, Executive Chef, Out of the Blue Mumbai

METHOD: For the Avocado salsa: 

• Take a bowl, put in all your chopped ingredients, add the olive oil, garnish with coriander and finally add your seasoning (salt and pepper as per your preference) before giving it a rough mix and keep it aside until platting.

To prepare the Beet patty: 

• Prep your ingredients by soaking your chickpeas overnight, this allows it to become super soft and dense.
• Boil your beetroot, grate the boiled beetroot and use a fork to smash the blend until you have no chunks.
• Incorporate your chickpeas with your beetroot mix in a bowl and adjust the seasoning.
• Use your hands to make a small patty of the mixture. You should have around 6 pieces.
• Heat your pan with a little oil and shallow fry your patties in the oil, until cooked.
• Finally plate the patties with the avocado salsa and there you have it a healthy, warm, winter snack.

AMERICAN HERBS SAUSAGE - HOT DOG

By Sairaj Dhoondh, Founder, Wakao foods

METHOD: 

• For corn salsa, mix sweet corn, chopped onion and chopped tomatoes with some lime juice and red chilli powder.
• Pan fry the sausages until cooked from all sides.
• Slit the buns and place the sausages in them. Add some corn salsa on both sides of the sausages.

OATS DAHI KE KEBAB

By Chef Anand Rawat, Corporate Head Chef, Noormahal Palace Hotel, Karnal

METHOD: