Gourmet Ice and the story of the 'ice entrepreneur'

Everything is not done before, and there is always scope for invention/improvement.

Molecular gastronomy, cooking with nitrogen and now this. To know more, click here.

Rajma pakode (Red Kidney bean fritters)

What you would need:

For the fritters:
Rajma (red kidney beans), soaked overnight- 2 cups
Onion - 3 large
Green chillies - 2 to 3 big sized
Ginger - 1 inch
Almonds - 10
salt to taste
Coriander leaves - 1 small bunch
Vegetable oil for deep frying the fritters (You can use Olive oil as well)

For the dip:
Yogurt - 1 cup
Processed cheese - 2 tbsp
Capsicum (finely diced) -for garnish

Prep:
For the fritters:
Coarsely grind the soaked kidney beans, mix in finely chopped onions, fresh chopped coriander leaves, ground chillies, ginger, salt and coarsely ground almond.

Heat the oil in a deep pan, and deep fry the fist sized flat fritters made of the above batter.

For the dip:
Heat the cheese in a microwave oven for 20 seconds till melted, quickly blend in the yogurt, whisking to avoid cheese lumps. Garnish with chopped capsicum.

Serve the fritters hot with the dip.

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Quick and easy, this snack is a welcome break from the traditional chilly/onion fritters.

Nutty Chicken

What you would need:
A mix of Walnuts, Almonds, Cashew nuts - 1/2 cup (Blanched, skin removed and ground coarsely, you can use a single variety as well)
Chicken - 400 grams
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cumin - 1 tsp
Yogurt - 1/4 cup
Onion - 1 medium sized ( finely chopped)
Tomato puree - 4 tbsp
Chilly powder - 1 tsp ( only if you like the curry hot, else skip this)
Green chillies - 4 no's
Garam masala - 1/4 tsp
Coriander powder - 1 tsp
Fresh cream - 2
Salt to taste
Vegetable oil for tempering (You can use Olive oil as well)

Prep:
Marinate the chicken for about half and hour in yogurt along with salt, cumin powder and half the garlic and ginger paste.

Heat oil, saute the onions till translucent, add the tomato puree, green chillies, coriander powder and cook till aromatic and lightly brown. Blend in the chilly powder.

Add the chicken and allow to cook on medium flam for 10 minutes. Add the nuts and about 1 cup of water (if you have stock, that works great too). Cook for another 10 minutes with occasional stirring. When the chicken is almost done, stir in the fresh cream and garam masala, then cook for 2 minutes with a lid on the pan.

Garnish with blanched and peeled nuts. Serve hot with rice or roti (bread).

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Cream, yogurt and nuts make this dish rich and extremely delicious. :) .