Gobble | Hatke Desi Recipes | Dish Unlocked | EP03 | Ft. Viraj Ghelani, Chef Shipra Khanna

Gobble | Hatke Desi Recipes |  Dish Unlocked | EP03 | Ft. Viraj Ghelani, Chef Shipra Khanna

Ever tried a Desi veg version of Sushi or a Vada Pav without potato? Viraj Ghelani and Rohit Varghese challenge MasterChef Shipra Khanna to turn two popular dishes with a very Hatke twist!

16 foodies throw crazy food challenges at Masterchef Shipra Khanna. Watch her unlock 8 mouth-watering never seen before dishes every week! In our third episode, our Chef accepts the challenge to make Jain Vada Pav and Dhokla Sushi👩🏼‍🍳
#DishUnlocked #VirajGhelani #JainVadaPav #Dhokla #Sushi #Vegetarianrecipes

Follow us on Instagram: @gobblegrams (https://bit.ly/gobblegrams_instagram)

Dhokla Sushi Recipe:
3/4 cup idli batter
1 tbsp curds (Dahi)
salt to taste
1 tsp oil
½ cup carrot juliennes
½ cup shredded cabbage
½ cup cream cheese
oil for brushing
To Be Mixed Into A Black Sesame-chilli Flakes Mixture
2 tsp black & white sesame seeds (Kala til)
¼ cup dried coconut chutney
–For the green chutney
1/2 cup coriander leaves
2 tsp mustard powder
2 tbsp mustard oil
5-6 garlic cloves
1 small piece of ginger"
1. Chef takes the ingredient for the
batter & mixes into a bowl
2. then pours it into a pan & steams the batter
3. while she steams she can cut some vegetables
4. prep for the mustard chutney
5. takes all the ingredients in a food processor & grinds to a chutney
6. once steaming is done Demould the sheet
7. Spread a sheet of cling film sprinkle some sesame seeds
8. add the sheet on top of the cling film & add a spoon of chutney & cream cheese & spread well, then add shredded carrots & cabbage.
9. now roll into a pinwheel & tighten the sides, refrigerate for 20 mins
10. now unwarp & cut into sushi pieces.
11. Plate as required & garnish with some spring onions & sesame seeds

Jain Vada Pav Recipe:
–For the Vada
1 1/2 cups boiled, peeled and mashed raw banana
1/2 tsp turmeric powder (Haldi)
2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp sugar
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
4 to 6 curry leaves (kadi Patta)
Oil for deep-frying
–For batter
3/4 cup besan (Bengal gram flour)
Salt to taste
Water as required
–For the Green chutney
½ cup chopped mint leaves (pudina)
½ cup chopped coriander (dhania)
2 tbsp roasted chana dal (Daria)
3 green chillies, chopped
2 tsp lemon juice
salt to taste
For dry chutney
3/4 c – peanuts
1-1/2 Tbsp – red chilli powder
1/2 Tbsp – coriander-cumin powder
1/4 Tsp – Turmeric powder
1/2 Tbsp – oil
Salt to taste

1. Chef will take the raw bananas & boil or steam them, next she will peel the cooked banana & transfer the flesh to a boil, mash the cooked banana well, next she will then prepare the tempering by heating a pan
with oil & adding the mustard curry leaves & hing, then pout the temper to the raw bananas, next add the rest of the ingredients & mix well
2. Shape into vadas & keep aside.
3. now she will prepare the batter.
4. Next she will start making the Jain chutney, grind the ingredients for the green chutney in a mixer & keep aside, similarly grind the ingredients for the dry chutney & keep aside.
5. now chef will heat oil in a Kadai & dip the vadas in batter & deep fry till crisp & cooked
6. Now chef will assemble the vada pav with the pav, chutneys & vada
7. Plate as required & serve hot, serve with some fried chillies if required"



Be the first to comment

Leave a Reply

Your email address will not be published.