1 cup sali rice
2 cups water
salt
Briefly pan fry the rice and add the water. Cover and leave to cook for about 20 minutes in the oven at 160ºC. Remove from oven and immediately break up the rice with a wooden spatula so that it doesn’t stick. Put into a form and keep warm. When needed, remove from the form and place the curry on top.
Garlic foam
200ml chicken stock, all fat removed
1 clove garlic
1 dash lemon juice
2g soya lecithin
Blend the stock finely with the other ingredients and pass through a sieve. Combine with the soya lecithin, season and whisk. Cover a large bowl with some clingfilm to prevent splashing, and under this whisk up the foam, working in plenty of air. Leave to settle for a while. Using a slotted spoon remove the foam and arrange as desired.
Poussin curry on sashtika rice with coriander foam
Poussin curry
200g poussin, cut into bite-size pieces
3½ tsp coriander seeds
½ tsp cumin seeds
½ tsp black pepper
1 dried red chilli
1 large onion, chopped
¼ tsp fenugreek seeds
1 pinch turmeric powder
6 cloves garlic
salt according to taste
400ml water
½ tsp tamarind paste
6-8 fresh curry leaves
1 dessertspoon thick coconut milk
Finely grind the coriander and cumin seeds, pepper and chillies. Simmer the poussin, onion, fenugreek seeds, turmeric, garlic and salt in 300ml water, covered. Dissolve the ground spice mixture and tamarind in 100ml water and add, together with the curry leaves and coconut milk. Bring to the boil, simmer for 2 minutes and remove from the heat.
Sashtika rice
1 cup sashtika rice
3 cups water
Salt
Prepare as for sali rice above.
Coriander foam
200ml chicken stock, all fat removed
20 coriander seeds
1 bunch coriander leaves
2g soya lecithin
Prepare as for garlic foam above.
Churaa varai on nivara rice with mint foam
Churaa varai
250g shark steak
200g shredded coconut
¼ tsp turmeric powder
½ tsp ground pepper
1 tsp ground cumin
1 tsp salt
¼ tsp chilli powder (or according to taste)
1½ dessertspoons coconut oil
1 large onion, chopped
4 dried red chillies
½ tsp mustard seeds
9-11 fresh curry leaves
Steam the shark steak and leave to cool. Flake and mix thoroughly with the coconut, turmeric, pepper, cumin, salt and (according to taste) chilli powder. Sweat the onion in a pan with coconut oil until translucent. Add the dried chillies, mustard seeds and curry leaves, and fry until the mustard seeds start to jump. Add the shark mixture and stir everything together thoroughly on a low heat.
Nivara rice
1 cup nivara rice
3 cups water
salt
Prepare as for sali rice above.
Mint foam
200ml chicken stock, fat removed
1 bunch mint, leaves picked from stems
A little low-fat milk
2g soya lecithin
Prepare as for garlic foam above.
Frozen saffron and almond foam with saffron textures
Saffron textures
200ml mineral water
80g rock sugar, powdered
2g saffron powder
2g saffron threads
2g agar agar
1 leaf gelatine, soaked and squeezed out
40g ghee
Heat the water with the rock sugar. Dissolve the saffron powder in the water and stir in the agar agar. Bring to the boil and add the gelatine. Pour onto warmed plastic trays and leave to cool. Cut into 2cm wide strips. Brush with a thin covering of ghee and arrange the saffron threads on top. Roll up and arrange the cylinders on the plate so that they flank the foam.
Frozen saffron and almond foam
300ml cream
3g saffron powder
140g grated almonds
2 egg whites
1 dessertspoon rock sugar, powdered
2g salt
Heat the cream to 60ºC and thoroughly blend all the ingredients except the egg whites. Add the egg whites, put everything into a 0.5l siphon, spray using a nitrogen cartridge, and chill for 3 hours. If required put nitrogen into a Dewar flask and chill a metal spoon. Spray a walnut-sized ball of foam onto the spoon and turn for 20 seconds in the nitrogen bath. Arrange between the saffron textures and serve immediately.
Sweet and spicy spheres of cardamom, cinnamon and ghee
Spice paste
200ml coconut water
40g ghee
2 spikes long pepper
1 cardamom pod
1 pinch cinnamon powder
40g palm sugar
0.5g xanthan gum
2g calcium lactate
In a mortar pound the ghee and spices to a fine paste. Warm the paste, pass through a sieve and mix with the texturizers in the coconut water. Leave to rest until the air bubbles have disappeared. Gently heat before using.
Brine
500ml mineral water
2.5g alginate
Mix the two ingredients and leave to stand.
Using a round spoon make balls from the spice paste in the brine. Draw some warmed ghee into a disposable syringe and affix a needle. Inject the spheres in the brine with ghee, retract the needle, then turn the spheres immediately so that the pricks close up. Leave for 3 to 5 minutes in the brine. Rinse with water and keep warm at 60ºC under clingfilm.
Glazed chickpea, ginger and pepper vulvas
50g sali rice
300ml milk
2 dessertspoons chickpea flour
1 dessertspoon ghee
2 dessertspoons palm sugar
1 dessertspoon chopped almonds
1 dessertspoon raisins
3 dates
½ teaspoon powdered ginger
½ teaspoon milled black pepper
Steep the rice in milk and blend, adding milk all the while, until you have a fine, moist paste. Add a further 150ml milk and stir well. Pass everything through a fine muslin and squeeze out well. Add another 50ml of milk to the extract. Fry the chickpea flour in ghee, boil it up in the liquid together with the sugar and stir continuously on a low heat, working it to a viscous mixture. Add the remaining ingredients and keep stirring for another 2-3 minutes on a low heat. Spread the paste onto a baking sheet and leave to cool. Cut up into equal portions, form the desired shape and glaze. Dry in the oven at 60ºC.