Desi fondue with blue rice
Ingredients
S. No ingredient Quantity Units Comments
1 Tomato 500 gms 8
2 Onion 300 gms 5
3 Garlic 100 gms 12 cloves
4 Leek 150 gms 1
5 Celery 150 gms 1
6 Parsley 50 gms 1
7 Oil 100 gms 4 tablespoon
8 Salt As per taste 1/2 tea spoon
9 Sugar As per taste 1/2 tea spoon
10 Cheese cubes 100 gms 2 pieces
11 Madras curry powder 100 gms 4 tablespoon Recipe in method
12 Cream 200 gm 1 packet
13 Blue pea eyed flower 50 gms 10 pieces
14 Rice Basmati 300 gms
15 Rice crisy fritter 1 piece
16 Lemon Caviar 15 pieces Method : Lemon , Agar agar and Cold oil
17 Nasturtium flower leaves 4 pieces for deoration
18 Mint Oil 5 gm for decoration
19 Lemon Kaffir leaves 2 gm for taste and décoration
Preparation
Method :
1) Wash 8 tomatoes and blanche them thoroughly over the flame.
2) Now make a tomato puree of blanched tomatoes
3) Cut 150 GM leek , 300 GM onion, 100 GM garlic , 150 GM celery and 50 GM parsley into small pieces .
4) Now take a pan over medium flame and pour 2 tbsp oil .
5) Add leek , celery , parsley , onion and garlic together and saute them well till oil separates
6) Add tomato puree into the mixture and stir it for 10 mins .
7) Add some salt and sugar as per taste to add flavour
8) Once oil separates from tomato gravy
9) Add cheese cubes and cream to give a creamy flavour ..
10) Now add home made Madras cury powder to the mixture and stir it well for 15 mins .. Madras Curry Powder recipe : 1 tablespoon coriander seeds,
1/2 tablespoon cumin seed,
1/2 tablespoon Fenugreek seed
1/2 tablespoon Black mustard seed
5 cm Cinnamon stick
5 green cardamom pods split
3 dried Kashmiri chillies or other mild ones
1/2 teaspoon black peppercorns or 1 long pepper
4 dried curry leaves
2 tablespoon ground turmeric)
Take the desi fondue out and serve hot with blue pea eyed rice , rice crispy chips and some decoration to give a earthy feeling to the whole delightful dish .