Bhairav Singh – Corporate Chef Graviss Hospitality : Let Fruit Steal the Taste bud…

It’s all about the fruity appetiser and dessert. Throw in fresh Melons and more for show-stopping crisps, caramelised and hint of pickling spices. You can give surprise to your love one by serving this fruit Treat.

Brandy Banana
Ingredients:
4 no. Elaichi banana
60 gm Sugar
10 ml Water
40 ml Brandy
20 gm Almond (toasted and chopped)
5 no. Rose petals Fresh
1 tsp. Pistachio powder
1 no. Gold work
2 scoop Home-made Ice- cream (Optional)

Method:
•Take a pan. Heat sugar and water in a pan over medium heat until caramelised
•Now take a banana, peeled it.
•Add bananas in caramelised sugar then deglaze with brandy.
•Cook for 2 minutes, and then garnish with Rose petals, pistachio powder and gold work.
•Serve warm with Home-made ice cream.

Compress Melon with Pickling Spices
Ingredients:

For Pickling Melons:
1 no. Water melon, 1 no. Honey dew melon
10 no. Mint leaves large size, ½ tsp. Fennel seeds
½ tsp. Onion seeds, Pinch of Aamchur powder
Pinch of chilli powder, Pinch of roasted cumin
powder, Salt to taste, 1 tsp. lemon juice

Method:
•Wash and peel both the melons, take out melon scoops, at least 10 numbers each.
•Take mixing bowls add melon all spices and mix well then add melon scoops, mix gently.
•Take a plastic bag, add all scoops, then dip in to the boiling water, for 2 to 3 minutes, then immediately dip fridge for 40 minutes.
•Then take a sate sticks, arrange one after one melon scoops in a sticks.
•Take a martini glass, place melon sticks in a glass, garnish with mint leaves. Serve cold.

For Fried Kataifi:
50 gm. Kataifi Pastry (Shredded)
½ tsp. Chaat Masala
2 inch Chilli Powder
Oil for frying
Method for Fried Kataifi:
Heat the oil, fry the Kataifi noodles and immediately sprinkles chat masala and chilli powder. Serve warm and fresh with Melons.