Come on, be a gluten

Tawa Mutton
Ingredients
Mutton chunks 1,000 gm    
Ginger-garlic paste 40 gm    
Salt 18 gm        
Onion tomato masala 400 gm    
Ginger 8 gm        
Garlic 40 gm        
Brown onion paste 40 gm    
Fresh coriander 20 gm    
Green chillies 14 gm        
Refined oil 100 ml    
Kashmiri chilli powder 10 gm    
Coriander powder 10 gm    
Cumin powder 4 gm        
Black pepper powder 4 gm    
l Garam masala powder 6 gm    
l Ghee 100 ml        

Method    
Boil mutton boti by adding ginger garlic paste, brown onion, oil and salt. Heat ghee in a pan, add chop garlic, ginger, green chillies and add cooked mutton.      Add onion tomato masala and all the powder spices. Finish with coriander.        

— Recipe courtesy Chef Ravi Saxena, corporate chef, Dhaba by Claridges.    

Gluten-free hummus
Ingredients
2 (15-1/2 oz.) cans chickpeas, aka garbanzo beans
3 cloves garlic, roughly chopped
¼ cup freshly squeezed lemon juice, from 3 lemons
¼ cup sesame tahini, well stirred
¼ tsp cumin
1 tsp salt
3 tbsp extra virgin olive oil, plus more for drizzling
Dash of paprika, as garnish (optional)

Gluten-free hummus

Directions
Reserving the liquid from the can, strain the chick peas. Set few chickpeas aside for garnish.

In the bowl of a food processor fitted with metal blade, combine the chickpeas, a cup reserved canning liquid, lemon juice, tahini, garlic, cumin, salt and olive oil.

Process for several minutes until smooth and creamy. The hummus should be smooth and creamy, but still hold its shape; stir in more liquid if it’s too thick.

Transfer mixture to a serving dish.Taste and add lemon. Use a spoon to make a shallow well in the center. Drizzle olive oil in the well, and sprinkle with paprika. Serve at room temperature.

Fontina cheese flan, fontina and white truffle fondue, autumn tuille  

For the fondue
80 gm Fontina cheese diced, 20 gr parmesan cheese grated
40 gm of milk
30 gm of cream
White truffle butter (or similar truffle product as truffle paste, truffle cream, truffle oil)
Salt and white pepper to taste

Fontina cheese flan

Method
Put all the ingredients as part the seasoning in a bowl and keep in fridge for a couple of hours. Then put the bowl on a pot with hot water (close to boiling temperature) inside and use the double boil technique (bain marie) to melt the fondue. Once the fondue is completely melted take off from the heat and add salt, pepper and truffle butter to taste.

For the flan
30 gr Fontina cheese
100 gr cream
1 egg
Salt and white pepper to taste

Method
Mix all the ingredients in a blender and put in a cocotte with some butter. Bake at 150° for about 30 minutes. Check with a toothpick if the centre of the flan is dry before to take out from the oven.

To Finish
In a deep small plate put the fondue on the bottom, a spoon of onion jam in the middle and on the top of it the flan. You can garnish as your wish with some slices of truffle, some truffle oil, a parmesan crispy tuielle (grated parmesan melted in a non-stick pan and then kept to chill until became crispy).

Lasooni Palak
Ingredients
Spinach 500 gm    
Ghee 30 gm         
Cumin Seeds 4 gm    
Garlic 20 gm         
Ginger 20 gm         
Green Chillies 10 gm              
Salt 8 gm         
Yellow chilli powder 6 gm              
Cumin powder 4 gm      
Garam masala powder 2 gm              
Kasoori methi powder 4 gm              
Cream 80 ml         
Onion tomato masala 100    

         

Lasooni Palak

Method
Clean and blanch spinach. l Make paste of spinach. l Heat ghee, add cumin seeds, half of chop garlic, ginger, green chillies, corn, onion tomato masala, yellow chilli powder, salt.

Fry the remaining chopped garlic till golden brown. Add spinach puree, garam masala powder, kasoori methi powder. Finish with cream. Serve hot; garnished with fried chopped garlic.

— Recipe courtesy Chef Ravi Saxena

Pod De Creme
Ingredients    
500 gm amul fresh cream
250 ml milk    
10 no egg yolk    
150 gm grain sugar    
500 gm chocolate    

Pod De Creme

Method of preparation
Mix yolk and sugar in a bowl. Keep aside. Heat amul cream & milk. Now, add it to the yolk mixture. Strain & recook for TWO minutes, add to chocolate. Mix well. Pour in a ceramic bowl, bake at 140 deg c for 25-30 minutes in a double boiler.

Recipe courtesy:  Chef Rayomund Pardiwalla, Executive Chef,Movenpick Hotel and Spa, Bengaluru