4 sizzling Dishes that will put you to Sleep

Here are four scrumptious dishes, put together by renowned chef Nishant Choubey who’s at present the corporate chef at The Roseate.

According to Nishant, "these dishes comprise of ingredients that are soothing in nature while being sumptuous. What makes dishes special apart from being tasty is the feel-good factor. They have to leave you with that sense of well being". These dishes have that extra quality and can be enjoyed with guests to make the experience more pleasing. All the ingredients in these exotic recipes have properties that will calm your nerves and help you sleep better.

Dates jaggery lime pate

Ingredients:-

• Seedless dates – 100 gms 
• Jaggery – 100 gms 
• Lemon- 2 nos 
• Fennel powder- ½ tbs 
• Roasted cumin pwd – ½ tbs 
• Black salt – ½ tbs

Method:-

Soak dates in a 1 cup of warm water for one hour. Grind dates into a smooth puree. Add date puree into a non-stick saucepan and add grated jaggery and mix till to dissolve. Add all spices and mix gently. Cook the paste on low flame till to right and little thick consistency. It takes around 10 minutes. Keep aside to cool

Cheese panckaes with prunes and almonds

Ingredients:-

• Refined flour – 200 gms 
• Milk – 250 ml 
• Sugar 125 gms 
• Eggs – 3 nos 
• Mascarpone cream – 50 gms 
• Prunes- 50 gms 
• Almond flakes – 20 gms

Method:-

Take a sauce pan, put cinnamon stick and canned apple juice in it and boil. Cook prunes in it for 5 minutes in it. Now puree it to a fine consistency and mix it with mascarpone cheese. In a mixing bowl mix all rest of the ingredients and mix it thoroughly. Now on a medium nonstick pan, Drop a spoonful of batter into the pan and flatten it out a little to ensure it cooks in the centre, then cook until the bottom is set and golden brown. Flip the little pancakes over and cook them for an additional two or three minutes until firm. They can be served immediately with a dollop of mascarpone prunes mix, but will happily stay warm for a while. Garnish with almond flakes

Pan seared fish with miso sauce and fennel salad

Ingredients:-

• Seabass steak- 180 gms 
• Light miso paste- 20 gms 
• Finely chopped kaffir lime leaves – 2 gms 
• Finely chopped ginger – 5 gms 
• Finely chopped garlic – 5 gms 
• Finely chopped lemon grass – 3 gms 
• Coconut milk powder – 30 gms 
• Fennel – bulb – 1 no 
• Lemon – 2 nos 
• Parsley - 10 gms 
• Soy sauce- 3 ml

Method-:-

Marinate the fish steak with olive oil, salt, crushed black pepper, lemon juice and chopped parsley. Meanwhile mix miso paste, ginger, garlic, kaffir lime, lemon grass, soy sauce and coconut milk powder with a ladle full of veg stock. Mix it in sauce pan and keep aside. On a non-stick pan, heat it to medium flame, put the marinated fish steak, skin side down. Sear it until golden brown. Now bake the fish at 180 degrees celsius for 5 minutes to make sure that the fish is cooked from inside. Meanwhile heat the miso sauce in a sauce pan, do not cook it for more than 2 minutes. Put the fish on a dinner plate, serve it with warm miso sauce and tossed thinly sliced fennel salad.

Baked yoghurt (eggless)
Ingredients:-

• Plain yoghurt – 200 gms 
• Fresh blueberry pureed – 100 gms 
• Fresh cream - 200 ml 
• Condensed milk – 150 gms 
• Shredded Basil – 2 gms

Method:-

Preheat the oven at 140 degrees celsius. Mix all the ingredients in a mixing bowl. After mixing, pour the mixture in remekins. Make double boiler in a tray and then put all the remekins in the tray. Bake it for 15- 18 minutes. Remove from the oven and allow it to cool.

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