The Flavoursome Whites!

Red gravy or sauce is a staple for the Indian palate. Dipti. P offers a variation and presents mouth-watering white recipes. Enjoy the summer sun with these indulgent dishes.

Lip Smaking Corner

WHITE LINGUINIS
INGREDIENTS:
Pasta Linguini De Cecco Chicken Baby Onions Heavy Cream Cannelini Beans Button Mushrooms Parmesan Grated Olive Oil X-Tra Virgin Olive Oil Garlic Salt Pepper : 900 gm : 750 gm : 200 gm : 400 ml : 400 gm : 300 gm : 250 gm : 60 gm : 50 ml : 50 gm : 5 gm : 5 gm

By Chef Willi Haueter, Executive Chef, The Imperial, New Delhi METHOD:
1. Saute the chicken in the olive oil but do not brown; add the baby onions, mushrooms, whole garlic cloves and then deglaze with the heavy cream. Cook and reduce and then add the parmesan cheese and cannelini beans and combine. Meanwhile boil the pasta until al dente and drain well. Mix with the sauce and serve.

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KESARIA MISHRI MAWA

INGREDIENTS:
Milk Crystal Sugar Citric Acid (dissolved in 100 ml of water) Saffron (Kesar) : 2 Ltr : 150 gm : 10 ml : 5 gm

By Chef Raheel Ahmad, Executive Chef, Jaipur Marriott

Chopped Nuts Pista and Almond (to decorate) : 50 gm

METHOD:
1. 2. Boil half the milk. Add the citric solution as it comes to boil. Switch off gas once the chenna (fresh, un-ripened curd cheese) settles down. Sieve through a muslin cloth, press out excess water, take out in a plate and press down. Put the remaining milk in a heavy pan and boil it to half. Add the chenna and boil till the mixture thickens. Stir continuously all the while till it softly thickens continue to cook, stirring into a lump. Add the crystal sugar and kesar. Sprinkle chopped almonds and pistachios and serve.

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June 2012 |

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