PERI PERI CHICKEN & CASHEW CROQUETTE
(By Dwipen Goswami, Executive Chef Vivanta Goa, Panjim)
100 g onion, chopped
50 g tomato, chopped
20 g ginger garlic paste
10 g fresh coriander, chopped
200 g chicken mince
50 g cashew nuts, roasted
50 g peri peri masala
60 g boiled potato
20 ml refined oil
100 g semolina
50 g breadcrumbs
50 g peri peri mayonnaise
Oil for deep frying
Salt to taste
Heat oil in a pan. Add onion and ginger garlic paste. Sauté till translucent.
Add chopped tomato and cook well.
In a separate bowl, add chicken mince, sautéed masala, chopped coriander, one egg, salt, peri peri masala, mashed potato and cashew nuts. Mix well.
Make small and equal portions of croquettes (elongated).
Beat the remaining one egg in a separate bowl.
Dip each croquette into the egg wash and then coat with semolina and breadcrumbs.
Fry on medium heat until golden brown.
Garnish with thinly cut vegetable and coriander sprig.
Serve hot with peri peri mayonnaise.
PISTACHIO & CHOCOLATE DOCE
(By Avinash Mhapsekar, Sous Chef, Taj Resort & Convention Centre, Goa)
250 g Bengal gram (split)
200 g desiccated coconut
450 g granulated sugar
½ tsp green cardamom powder
1½ tbsp ghee
1 tsp salt
100 g milk chocolate, for coating
50 g pistachios, sliced
Soak the gram in sufficient water for 24 hours.
Discard the water and pressure cook with 2 cups water and salt until tender.
Once the pressure settles down, discard any excess water.
When cooled to room temperature, grind the cooked gram to a smooth paste (avoid adding any water).
Separately, grind the desiccated coconut into a fine paste.
In a heavy bottomed, dry pot, add the gram paste, ground coconut and sugar.
Stir continuously for about 15 minutes on medium heat.
Add ghee and cardamom powder, reduce the heat to low.
Continue stirring until the mixture leaves the sides of the pan and almost comes together to form a soft dough.
Make small round balls of 25 g each (similar to hand-rolled truffles).
Dip each in tempered milk chocolate, and coat generously with sliced pistachios.