Recipes

Some of the Chef’s famous recipes

 

 

Masala Dosa

Ingredients

  • 1 cup urudu (white) dhal
  • 4 cup basmathi rice
  • salt
  • Oil for frying

 

Method

  1. Soak dhal and rice overnight and drain
  2. In a food processor, blend dhal rice and 4 cups of water until smooth. Season with salt to taste.
  3. In a large frying pan over huigh heat, coat with oil and pour in the batter to create a thin pancake.
  4. Cook until golden brown(aprox 2 min)

Potato Filling

Ingredients

  • 5 medium red potatoes, boiled and peeled
  • 1/2 large onion, chopped
  • 3 fresh curry leaves
  • 1/2 tsp cumin seeds
  • 1/2 cup coconut milk
  • 1 tsp crushed chilies
  • 1/2 tsp turmeric powder
  • salt
  • oil for frying

 

Method

  1. Break potatoes into small pieces
  2. In frying pan with oil, heat curry leaves, cumin, onion and chilies.
  3. Add potatoes, heat through.
  4. Add coconut milk and turmeric, seasoned with salt.
  5. Fill dosa with potatoes and roll.

Sambar

Ingredients

  • 4 cups mixed vegetables
  • 1 cup maisoor (red) dhal
  • 1/2 cup chopped onion
  • 1 cup coconut milk
  • 1/2 tsp turmeric powder
  • 1/2 pkg tamarind pulp
  • 3 tbsp. sambar powder

 

Method

  1. Soak dhal for 1 hr and drain.
  2. In a pot, mix tamarind with 6 cups water and bring to a boil.
  3. Add vegetables and onion, and cook until soft.
  4. Add dhal, turmeric, sambar  powder and coconut milk. Simmer until dhal is cooked (approx. 10 mins).

 

Coconut Chutney

Ingredients

  • 1 fresh coconut
  • 3 tbsp. crushed chilies
  • 3 fresh curry leaves
  • 6 garlic cloves, chopped
  • Juice of half a lime
  • Salt

 

Method

  1. Break coconut open and remove fresh using a knife. Grind in a food processor.
  2. Add remaining ingredients and blend until smooth.

 

**Yield 12 Servings**

 


 

 

Badung Potatoes

Ingredients

  • 5 medium red potatoes, boiled and peeled
  • 1/2 large onion, chopped
  • 2 jalapeno peppers, chopped
  • 3 fresh curry leaves
  • 1 tsp crushed chilies
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • oil for frying

 

Method

  1. In a frying pan, heat oil and saute cumin, curry leaves mustard seeds and chilies. Add onion and peppers.
  2. Break potatoes into pieces and add to frying pan.
  3. Cook until potatoes are golden (approx. 5 min)

 

**Yield 5 Servings**

 


 

Devilled Shrimp

Ingredients

  • 16-20 jumbo shrimps
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/2 large onion, sliced
  • 1 tomato, chopped
  • 1 leek, sliced
  • 2 jalapeno peppers, chopped
  • 1/2 tsp pepper
  • 1/2 tsp crushed chilies
  • 1/2 cup hot sauce
  • 2 tbsp. brown sugar
  • salt to taste

 

Method

  1. In a frying pan, saute onion, peppers, jalapenos, tomatoes and leeks until softened (approx. 5 min).
  2. Add remaining ingredients and fry until shrimps is cooked through.

 

**Yield 4 servings**