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HindustanTimes Wed,27 Aug 2014

South side story

Shweta Mehta, Hindustan Times  Mumbai, February 03, 2013
First Published: 15:04 IST(3/2/2013) | Last Updated: 15:13 IST(3/2/2013)

From Italian arancinis to Mexican chimichangas, popular eatery chain, Bombay Blue has picked up a bunch of international favourites and given them a twist.

As part of their ongoing festival, called the Anna Thomas World Café menu, they’re serving dishes with a south Indian spin — inspired by Tamil Nadu, Andhra Pradesh and some coastal regions.

Thair Sadam Arancini
SouthIngredients
50 gms grated, processed cheese
100 gms panko crumbs 
Refined oil — to fry

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For Curd rice
200 gms cooked rice
100 gms curd
10 gms curry leaves
15 gms mustard seeds 
10 gms hing powder 
30 gms urad dal
Salt to taste 
30 gms refined oil
10 gms chopped green chilli 
10 gms chopped coriander

For Vegetable stuffing
50 gms chopped carrots 
40 gms chopped French beans
30 gms chopped zucchini 
20 gms chopped onion 
10 gms chopped green chilli 
10 gms fried curry leaves 
10 gms crushed pepper powder 
10 gms jeera powder 
5 gms coriander powder 
5 gms garam masala 
Salt to taste 
20 gms refined oil

For green pepper tomato chutney 
100 gms coconut
200 gms tomato 
50 gms red chilli 
20 gms garlic 
20 gms onion 
10 gms curry leaves 
10 gms mustard seeds
45 gms green pepper 
30 gms tamarind 
20 gms refined oil

Method
Combine the rice and the curd in a bowl, mix properly and keep aside.
Heat oil in kadhai and add mustard seeds. When they start crackling, add curry leaves, urad dal, green chillies, hing powder and stir for a few minutes.
Add the rice curd mix and check the salt. Add chopped coriander.
Keep the mixture to cool and add grated cheese to it.
For the chutney, grind tomato, coconut, garlic and onion together.
Give the chutney a tadka with curry leaves, mustard seeds, and green pepper. 
Check the seasoning with salt and finish it with tamarind pulp.
For the stuffing, heat a pan, add oil, chopped onion, green chilli and sauté for few minutes.
Add the chopped vegetables and sauté along with the masala.
Add the garam masala, fried curry leaves, crushed pepper powder and salt for seasoning.
Make equal-sized balls of curd rice and stuff the vegetable mixture inside.
Make a round tikki out of it and coat with panko crumbs.
Deep fry the stuffed curd rice in oil until crispy and golden in colour.
Serve with green pepper tomato chutney with banana leaves on the base of the serving plate.

Sweet Corn Kundapura
Ingredients
200 gms American corn 
200 gms water chestnut
20 gms chopped onion
10 gms chopped chilli
10 gms red chilli powder
10 gms coriander powder
10 gms chopped coriander
10 gms fried curry leaves
30 gms corn flour
Refined oil — to fry
30 gms maida
Salt to taste
60 gms tomato salsa 
60 gms sour cream

For the Kundapura Masala
200 gms whole red chilli
100 gms whole coriander
10 gms whole peppercorn whole
10 gms methi seeds 
10 gms turmeric
100 gms garlic

Method
Make the Kundapura masala by roasting all its ingredients individually and then grinding together.
Heat a pan, add oil, sauté the onions, add chopped chilli and corn.
Add the diced cut water chestnuts and stir for few minutes. Add seasoning to the mixture.
Add the powdered masalas and 60 gms of Kundapura masala. Toss along with corn and water chestnuts.
Finish the mixture with chopped coriander and curry leaves and keep aside. 
Add corn flour and maida in the cooked mixture and shape them into pakodas.
Deep-fry the fritters until crispy and sprinkle Kundapura masala. Serve with tomato salsa and sour cream.

Chettinad Chimichanga
Ingredients
200 gms paneer cubes
30 gms chopped onion
20 gms ginger garlic paste
10 gms whole aniseed 
10 gms curry leaves
10 gms crushed pepper powder 
10 gms red chilli powder 
5 gms cinnamon powder 
5 gms cardamom powder 
5 gms clove powder 
5 gms turmeric powder 
20 gms coconut milk powder 
6 wonton sheets of 4” size
100 gms fried coconut strips 
10 gms fried garlic
10 gms chopped coriander
200 gms refined oil

For Chilli Coconut Dip
100 gms chopped onion 
20 gms fresh red chilli 
30 gms curry powder 
10 gms curry leaves 
5 gms turmeric powder 
10 gms chopped ginger
50 gms coconut milk powder 
1/2 tsp lemon juice 
10 gms sugar 
20 gms refined oil

Method
For paneer chettinad mixture
Heat a pan with oil, add chopped onion, curry leaves and aniseed.
Add ginger garlic paste in the sautéed onions, then add remaining powder masala. 
Add salt and stir till the masala is fully cooked. Add the paneer and toss along with the masala.
Add coconut milk powder and crushed black pepper to finish the mixture.

For the dip
Heat a pan with oil, add chopped onion, ginger, curry leaves and diamond-cut red chilli.
Add curry powder and turmeric powder, sauté for a few seconds.
Add the coconut milk diluted in water and bring to boil.
Add salt, sugar and lemon to finish.

Preparation
Fill the paneer chettinad mixture in wonton sheets, roll and close from all sides.
Deep-fry the rolls to golden colour and place on the serving plate.
Garnish with fried garlic, fried coconut strips, fried curry leaves and finely chopped coriander.
Serve with the chilli coconut dip.

The Anna Thomas World Café menu is available at Bombay Blue outlets in Lower Parel, Malad and Kurla till February 18.

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