DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE

CRAVE TO INVENT has decided to take you on a trip to the streets of CHANDNI CHOWK, and practically every street food stall in this country.
This time we have decided to introduce two culinary concepts while preparing this very special dish.
These are -

Amuse Bouche

Fluid Gels.

AMUSE BOUCHE

Amuse Bouche is a single bite sized appetizer, different from the appetizer course.

These cannot be ordered by a menu but are a part of the chef's selection alone & are usually served free.

These are usually a pre-appetizer that sets the mood of the entire meal.

When translated from French it means ' MOUTH AMUSER'.

FLUID GELS

When it comes to fluid gels, these are unlike the regular jellies as the stay in fluid state as a result of being blended in a high power grinder. These can be made using Agar Agar, Gelatin, Xanthan gum as well as Eggs.

DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE

• URAD DAL FRIED CAKE ( BHALLA)
• SWEETENED HUNG YOGURT 
• TAMARIND  SAUCE 
• MINT CHUTNEY FLUID GEL
• POMEGRANATE  JELLY
• RAISINS SOAKED IN TAMARIND SAUCE.
• PAPDI TUILE FLAVOURED WITH CAROM SEEDS(AJWAIN).

URAD DAL FRIED CAKE BHALLA

Split and de-husked split black gram lentils are soaked overnight and then grinded with aromatics to a fine paste.

This mixture is then set in a mould and allowed to freeze and then deep fried.

Traditionally it's made without any mould by making balls of the batter by the hand. Fried cakes are then soaked in hot water so that they are super soft and spongy from the centre.

SWEETENED HUNG YOGURT 

Yogurt is hung on a cheesecloth to remove all of the whey, the end result would be perfectly creamy and smooth yogurt solids.

This is then sweetened with sugar and flavoured with dry roasted cumin seeds and black salt.

The sweet and salty flavour compliments the yogurt and the bhalla to give us a perfect rich and smooth texture in the mouth.

TAMARIND  SAUCE

Tamarind sauce is a sweet and mildly spicy sauce that goes with almost every indian chaat item on the streets.

We have flavoured this sauce with dry ginger powder (sonth) the gives it an almost umami flavour.

The sourness from tamarind and the sweetness from the brown sugar provide the dish with a sweet touch while the mint sauce fluid gel contradicts to provide a hot angle to the dish.  We have added raisins to this sauce and let them steep in the juices and flavours of the sauce.

GREEN CHUTNEY FLUID GEL

Mint green chutney fluid gel is an example of the perfect contradiction to go along with the DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE.

It provides the freshness of mint and coriander along with the spiciness of hot green chillies. the sweetness from tamarind chutney and sweet hung yogurt goes well with the hotness of this fluid gel.

POMEGRANATE  JELLY

Almost every chaat in India is garnished with pomegranate seeds that burst into the mouth with a tangy and sweet surprise.

We have created a jelly with pomegranate juice and flavoured it with a bit of mint to add to the freshness of the dish.

PAPDI TUILE FLAVOURED WITH AJWAIN ( CAROM SEEDS ).

These are coral or lace tuiles that are made as a garnish.

We have flavoured this tuile with the flavours of a papdi in a chat that is ajwain.

Papdi is a flat Indian crispy accompaniment that adds to the crispy element on the texture of the entire dish. 

we have replaced that with a coral tuile flavoured with ajwain (Carom Seeds).

DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE 

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NAVINA SAPPADU ( MODERN MEAL IN TAMIL)

Crave to Invent takes you to a trip down South of India.
Here we have created a fusion of cuisines of Tamil Nadu and Italy.

BRIEF IDEA BEHIND THE INSPIRATION OF THIS DISH
Inspired from 'tortellini en brodo' which consists of handmade tortellini pasta with a stuffing, in a clear broth.
It is a christmas dish that is sure to warm up your cockles of your heart.



We have taken this christmas speciality on a tour to the South of India.
When we speak of the cuisine of Tamil Nadu 'Rasam' is a household preparation which in literal sense means 'juice' or 'soup'.
It's a sweet & sour stock made with tamarind and lentil stock, simmered with tomato and herbs.
A special masala/ spice mix commonly known as 'rasam podi' is used to flavour this stock/ rasam that consists of  cumin, coriander, fenugreek, black pepper, red chilli, split pigeon pea( toor dal), asafoetida, turmeric & curry leaves.

We have taken this stock, bursting with spices and flavours, and created a fusion in lines with the traditional italian tortellini en brodo.

COMPONENTS TO THE NAVINA SAPPADU
( MODERN MEAL IN TAMIL)

•  TULSI RASAM CONSOMME 
• GUNPOWDER MINI RICE CAKES(IDLI)
• SPICY ONION CHUTNEY
• PIGEON PEA AND RICE FLAT ARANCINI.
• FLAT FRIED CURRY LEAVES 
• TULSI INFUSED SESAME OIL 

TULSI RASAM CONSOMME

A new take on the broth from the traditional dish 'Tortellini en Brodo'.

The magic of clarification process of consomme is applied to the traditional spicy rasam which is then flavoured with tulsi.

This gave us a clear mellowed version of rasam, a clear golden liquid making the consumer nostalgic to the homemade flavours of a rasam.

GUNPOWDER MINI RICE CAKES ( IDLI)

Famous for their cute little sizes, these rice cakes made out of a fermented batter are coated with ghee and a traditional spice mix/ molaga podi.

This provides the dish with the necessary spiciness and the fermented taste of the rice cakes adds a contrast to the mellowed rasam consomme.

SPICY ONION CHUTNEY

Another homestyle specialty that is sure to make any South Indian transport back to their home kitchens, when their grandmothers used to prepare this delicacy along with fresh hot steaming rice cakes(idli).

PIGEON PEA AND RICE FLAT ARANCINI.

The Italian delicacy Arancini visited South India and got addicted to the simplicity of this cuisine.

Here we have taken the concept of 'Paruppu Sadam/Arici' that literally translates to rice and dal & we have created the devil offspring between Aracini and Paruppu Sadam/Arici.

This provides the entire dish with a source of carbohydrates and protein as well as makes it filling.

TULSI INFUSED SESAME OIL

Virgin Sesame oil is taken and left to infuse with blanched and blended tulsi leaves and flowers for a minimum of 24 hrs.

The herb provides this extra punch of freshness to the dish as well as increases the visual appeal by providing a contrast of colour.

The concept of eye of the soup is taken from French cuisine and made applicable here to provide a modernistic approach to the traditional rasam.

NAVINA SAPPADU

 

This concludes our trip down to the South of India with western culinary concepts and traditional food recipes.

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Craving for Indian Dal & Fish brought together in fusion.

A random Experiment gone a bit too wild.

This is pan cod marinated in kasundi,

on a bed of masoor lentils cooked with aromatics and fish stock, along with saffron mayonnaise  and potato fondant.

The pungency of kasundi when paired with a white fish cod provides a subtle balance of sour and the lean mild fishy flavour from the cod.

The masoor lentils are cooked with aromatics such as garlic & pepper, along with finely chopped onion and fresh red chilli peppers and cooked using the risotto method with fish stock.

This allows the lentils to release their starch and give the bed of lentils a rich creamy consistency.

The delicate spice saffron is infused with the rich egg mayonaisse to provide a slighty floral aroma and a smooth texture on the flavour palate.

Potato fondant is pan fried and finished in the oven along with thyme and garlic butter. It provides the dish with a source of carbs and balances the protein from the fish.

This dish provides a balance of flavours & harmony of Indian and Western culinary culture.

Please feel free to share your valuable feedback and suggestions.

WELCOME TO CRAVE TO INVENT

I am Rishabh Iyer, a culinary creator and a food enthusiast hoping to make it big in the FnB world.

Here  at Crave to Invent all that matters is the craving to invent something new, delicious and modern.
We like to promote all cuisines and fusion of them as well.
Kindly follow us on this exciting journey through cuisine and modernistic approach.

New posts coming up every Sunday filled with surprising dishes and content.
Please share your valuable suggestions and and feedback with us.



Rishabh Iyer