CHOCO- LOVA

This is one of the simplest desserts which can do wonders at the table. The seductive hot melted chocolate is orgasmic... it reminds me of a saying “all good dresses are made to torn” by Dior

by Chef Eeshaan Kashyap 

The seductive molten chocolate pudding

INGREDIENTS:

• Dark Chocolate 250 gms
• Melted Unsalted Butter 250 gms 
• Whole Egg 4 
• Egg Yolk 2 
• Castor Sugar 75 gms
• Refined Flour 75 gms

METHOD:

• Cream together the butter and sugar so mixed up well. Add eggs gradually to the mixture.
• Add melted butter and chocolate. Fold in the refined flour and keep it aside.
• Pre heat the oven at 180 degrees and pour the mixture in a greased mould just a little more than half.
• Cook exactly for 9 minutes and serve up plating it upside down gently.

Enjoy till the last drop on the plate as it explodes with seductive chocolate.

Chef Eeshaan Kashyap is the Executive Chef at Trident Cochin and The Chef In charge for The Oberoi M.V. Vrinda at the backwaters, Kerala.

LOVE OVA COFFEE.. 

Just imagine yourself sipping rich dark chocolate warm drink with a hint of sweet cinnamon and witty red chillies.... it could be the best thing you would kiss after long!

by Chef Eeshaan Kashyap 

HOT CHOCOLATE WITH CHILLI AND CINNAMON

Method: 

• 2 cups of whole milk
• 4 ounces of chocolate (60% cacao, preferably)
• 3 teaspoons of powdered sugar
• 1 teaspoon of vanilla extract
• Pinch of red chilli powder
• 2 gms of cinnamon powder

Mix all the ingredients together. Warm them all together.

Pour it in your favourite cup and just sit by the balcony to enjoy the rain with the hint of sweet cinnamon and a witty quick of red chillies.

Chef Eeshaan Kashyap is the Executive Chef at Trident Cochin and The Chef In charge for The Oberoi M.V. Vrinda at the backwaters, Kerala.

MONSOON RECIPES

From God's Own Country 

The best time to enjoy food is monsoons! It’s the time to go extravagant with local delicacies, spicy sauces and deep fried hot steaming picks. Your taste buds would be tempted with these few recipes.

By Chef Eeshaan Kashyap

He is the Executive chef at Trident Cochin and The chef In charge for The Oberoi M.V. Vrinda at the backwaters, Kerala.

CHILLI BHAJJI WITH CHEDDAR CHEESE

This lip smacking creation is from my craving for cheese in the rainy days!! Road side bhajji chillies been draped with mouth watering english cheddar and deep fried.... if its not deep fried... you will not enjoy it... come on!! Its monsoon time.

INGREDIENTS: 

1. Green Chilli Peppers - 6 no's
2. Cheddar Cheese - cut into 6 small size fit into chilli
3. Gram flour/ Besan- 1 cup
4. Bi - carb - a small pinch
5. Salt - to taste
6. Refined oil for deep frying

METHOD:

1. Heat the refined oil in one deep pan, meanwhile cut the Chilli peppers and remove those
2. seeds inside, wash it with cold water.
3. Stuff the cheddar cheese slits into the chillies. Be generous. 
4. Mix a cup of gram flour with enough salt n a pinch of bi-carb. Add little bit of water, the
5. consistency of the batter should be bit thick.
6. Dip the stuffed chilli peppers into the batter and deep fry till it turns golden brown on top.
7. Now serve the Chilli Bites with your favourite chutney. 

ALOO TIKKI PAO

The first thing I ever learnt was this.... grab a aloo tikki... open the fridge... mint chutney....pao......chai!! what lovely days!!

INGREDIENTS:

1. Potatoes boiled: 2 large
2. Coriander chopped : 50 gms
3. Mint chopped : 30 gms
4. Green chillies chopped : 20 gms
5. Cumin powder : 5 gms
6. Lime : 1 no.
7. Salt: to taste
8. Cashewnuts broken :50 gms
9. Tomato ketchup : by the side
10. Mint chutney : by the side
11. Chat Masala : to sprinkle
12. Ghee : be generous

METHOD:

1. Grate the boiled potatoes and mix it with all other ingredients.
2. Keep the ketchup and chutney aside for the pao.
3. Heat the pao with butter. Sear the tikki in hot ghee.
4. Spread the tikki on the pao or eat it like an open sandwich.

TULSI VADA

Simple and delightful. This all time favourite vada is flavoured with “holy basil” and infuses very well with your adrak chai.... Just the right snack after a nap on a rainy and blue afternoon.

INGREDIENTS:

1. Channa Dal, soaked overnight: 200gms
2. Dry red chillies: 10 gms
3. Onion, large: 150 gms
4. Salt: 5gms
5. Tulsi leaves: 15 gms
6. Oil for frying: 1000 ml
7. Fennel seeds: 25 gms

METHOD: 

1. Coarse grind the overnight soaked channa dal in a mixer.
2. Mix all the ingredients and mix well like a total mass.
3. Heat the refined oil to fry. Make small dumplings and deef fry till golden brown.
4. Enjoy with coconut chutney and the beautiful holy basil flavour.

Don't feel guilty but just enjoy!