Tri – Colour Quinoa, Baby Beetroot, Semi Dried Tomato with spiced green pea puree.
Ingredients
- Tri- Colour Quinoa – 150 grams
- Baby beetroot – 2 Nos
- Tomato – 2 Nos
- Green pea – 60gms
- Olive oil – 10 ml
- Garam Masala – 10grms
- Salt – to taste
- Pepper – to taste
Method
- Boil Quinoa in seasoned hot water, drain and rinse it in cold water
- Boil beetroot and cut them in quarters.
- Cut tomatoes in quarters, drizzle some olive oil, sprinkle some salt and pepper, then oven dry @170*c for 8 to 10 min.
- Blanch green pea in hot water, drain & transfer the green pea to ice cold bath.
- Make green pure and add garam masala to make it a spiced green pea puree.
- Take a mixing bowl add all the above ingredients gently, pate it and serve.
About Chef Gagandiip Sabarwal
Chef Gagandiip is currently working as Banquet Chef for Pullman & Mercure Albert Park, Melbourne, Australia. He started his career with Oberoi, Mumbai and specialized in Mediterranean Cuisine. He is working for almost 13years in the culinary industry.
Chef Gagandiip is a hard-core Mumbaikar, born and raised in Mumbai. He did his schooling from Victoria High school in Mahim and Higher secondary from MMK College. He pursued his hotel management degree from Rizvi College. His mother encouraged him to pursue catering diploma. He is the first from his family to pursue career in Hotel Management. On the advice of Professor Chef Kumar Nair at Rizvi college, now is now the Principal of Rizvi College of Hotel Management. Chef Kumar has always been his go-to person in times of difficult problems.
He is the first batch of Certified Sous Chefs in India by WACS and IFCA. He has been privileged to have guidance of great culinary mentors like Grand Master Chef Satish Arora, Chef P. Soundararajan (Mahindra Holidays), Chef Rajeev Bansal (TajSats) and Chef Sanjay Kumar(Dubai).
Chef Gagandip says “While I was working for Jet Airways in Mumbai, I got an opportunity to take guidance of Culinary Stalwart Chef Satish Arora at TajSats. He showed me the way and minutes details and importance of in-flight food and to maintain highest standard of consistency. Chef Bansal and Chef Sanjay Kumar at also Taj Sats guided me to understand International standard of flight kitchen operations”.
Editor in Chief : Mewati SItaram
