Ingredients
Potato espuma
1 kg organic potatoes (boiled and cut into small pieces)
35 gms ginger
35 gms garlic
40 gms jeera (cumin seed)
250 gms clarified butter
250 gms onion
20 gms salt
25 gms turmeric
25 gms red chilli powder
30 gms mustard paste
30 gms green chilli pickle
250 ml cream
500 ml hot water
Syphon gun
2 N2O cylinder charger
Butter poached prawn and asparagus
500 gms prawn
200 gms white asparagus
500 gms butter
10 gms salt
10 gms black pepper
Tomato chutney
1kg tomato
100 gms jaggery
50 gms honey
50 ml white vinegar
15 gms star anise powder
10 gms onion seed
10 gms fennel seed
10 gms curry leaves
20 gms salt
25 gms red chilli
250 ml oil
15 gms asafoetida
25 gms mustard seed
500 ml water
Curry leaves oil
250 gms curry leaves
250 ml grapeseed oil
Refined oil for frying
Dosa Tuile crisp
25 gms black whole lentils
10 gms Bengal gram
125 gms raw rice
100 ml water
Method
Potato espuma
Start by heating a pot with clarified butter. Add cumin seeds and fry lightly until they begin to splutter. Next, add sliced onion, ginger, garlic, and salt. Sauté until they turn translucent, stirring occasionally. Reduce the heat and add turmeric and red chilli powder. Stir well. Add boiled potatoes and salt, and stir until the potatoes are mashed. Then, add green chilli pickle and mustard paste, and cook for 2 to 3 minutes. After that, add hot water and simmer for 10 to 15 minutes until the flavours blend together. Adjust the consistency as desired, considering that it will thicken upon cooling. Turn off the heat and add cream. Blend the mixture using a mixer grinder or hand blender to make a nice puree. Check the seasoning to taste. Strain the potato puree into a syphon and charge it with two N20 cylinders. Shake well for 1 to 2 minutes and keep the syphon in warm water.
Tomato chutney
Heat the oil, now add mustard, fennel seed, onion seed and curry leaves and fry lightly until they splutter. Add asafoetida and fry it lightly until aromatic; do not brown. Then add red chilli powder and white vinegar, stirring frequently. Add tomatoes, also add salt and sauté till tomatoes are softened. Now add jaggery and water and simmer for 15 minutes, so that the flavours blend and bring it to the consistency you want. Also note it will become thick upon cooling. Finish with honey and star anise powder, and turn off the heat. Strain and cool it properly, and store it in the refrigerator.
Butter poached prawn and asparagus
Take a vacuum sealer bag (size 7.8 to 11.8 inch), in the bag put peeled prawn and asparagus, add butter, salt and black pepper and seal the bag in a vacuum pack machine. Now, cook this in a sous vide machine at 61 degrees for 15 minutes. If sous vide is not possible, you can also sear the prawn and asparagus with butter, salt and pepper over a low flame.
Curry leaves oil
Heat the oil at 160 to 180 degrees Celsius. Add curry leaves, fry for 3 to 4 minutes. Cool down the curry leaves. Coarsely blend the curry leaves with grapeseed oil. Strain, and your curry leaves oil is ready.
Dosa Tuile crisp
To prepare dosa batter, first, soak rice and lentils for 6 hours or overnight. After draining the water completely, add them to a blender jar with 50 to 100ml water and blend until smooth. Mix the batter with your hand, as the warmth from your hand helps in fermentation. The batter should be of pouring consistency but not too runny. Cover and ferment it in a warm place until it rises and turns bubbly, which could take anywhere from 5 to 6 hours depending on the temperature. After fermentation, the batter will be thick, but you can add water as needed to make it pourable. Then, spread the dosa batter onto a silicon mould and cook it in the oven at 140 degrees C for 10 minutes.
Plating
To plate this dish, take a bowl or a deep bottom plate. Fill it with layers of potato espuma. Then, gently place the prawns and asparagus in the centre of the espuma. Apply layers of tomato chutney and curry leaves oil, and dust some spicy seasoning powder. Keep the dosa tuile crisp on top of the prawns and asparagus, and garnish it with beautiful herbs and edible flowers, such as fennel leaves, purple bean flowers, and mixed viola flowers. Serve it warm along with soup or rasam. Enjoy!
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