SANKALP SUPER CHEF COOKING WORKSHOP AT
RAMADA AHMEDABAD
IFEA and Aayna collaborated with Sankalp Products to organize a workshop of fusion food by Chef Bharat Kumar, Corporate Chef of Sankalp Group. The workshop was attended by about 100 women, including home chefs and hobby cooks.
Finger Foods:
Crispy Manchurian dumplings with Thai rice crackers
- Sankalp Manchurian Dumplings
- Tossed with vegetables and spices
- Served with rice crackers
Medu Vada Dragons
- Sankalp Medu Vada
- Patty (South Indian bhaji patty)
- Grated/ slice Cheese
- Schezwan mayo ( blended in front of the participants)
- Best served accompanied with fries, garlic chutney and spring onion chutney
Mumbaiya Bullets
- Jumbo-size sliced breads
- Add butter, green chutney, a thick bhaji, coriander,
- Make a roll.
- Slice it, fry or bake as desired.
- Serve with butter and chutney on the side.
Main course
Smoked Dal Makhani & Brown Rice Mille Feuille (Healthy Punjabi Matka)
- Dal makhani, smoked with traditional method (Charcoal & Ghee)
- Boil Brown Rice (Basmati Rice)
- Mille feuille is a method of layering
- First layer THE rice, green chutney, smoked dal, rice and cook in an earthen pot.
- Top with chutney, lacha onion, green chilli pickle and Papad Churi before serving .
Baked Swadeshi Pasta
- Makhani Sauce
- Sauté Vegetables
- Indian Spices.
- Cottage Cheese
- Add pasta and toss.
- Bake & serve.
Dessert
Black & White Khurchan
- Brownie
- Crumble the brownie on a hot plate
- Add chocolate syrup, dry fruits & mix well
- Place it on a plate, top with a scoop of Vanilla ice cream before serving.
