Ingredients:
200 gm saatu
1 tablespoon unsalted butter (for dough)
1 tablespoon unsalted butter (for cream)
20 gm flax seed
Cold water enough to knead
10-20 pcs Makhana
50 ml cooking cream
10 gm leeks
10 gm garlic
2 teaspoon olive oil
A bit of sugar
Amaltas flower for Garnish
Few drops of lemon
Method
Mix saatu and flax seed together.
Rub in unsalted butter by using finger.
Add lemon juice and enough water to convert it into dough. Rest the dough for at least 30 minutes.
Start rolling. Since this is a gluten free recipe it needs to be handled well as it might break. Use whole wheat or refined flour for dusting. Roll it on a tart shell and bake it at 180 degree for 15 minutes.
In the same time chop leeks, celery, onion and garlic. Take a skillet and add butter and garlic then add cooking cream to it.
Add in Makhana and let it cook. Season with black pepper, don’t and salt. Fill it inside the baked tart shell.
Dust some grain sugar on top and caramelize using blow torch.
Garnish with Amaltas flower.
Smile and serve.
Courtesy : Chef Nishant Choubey
Restaurant Name: EN
Editing- Aayush Tandon
Videographer- Ramesh Sharma
Ingredients:
200 gm saatu
1 tablespoon unsalted butter (for dough)
1 tablespoon unsalted butter (for cream)
20 gm flax seed
Cold water enough to knead
10-20 pcs Makhana
50 ml cooking cream
10 gm leeks
10 gm garlic
2 teaspoon olive oil
A bit of sugar
Amaltas flower for Garnish
Few drops of lemon
Method
Mix saatu and flax seed together.
Rub in unsalted butter by using finger.
Add lemon juice and enough water to convert it into dough. Rest the dough for at least 30 minutes.
Start rolling. Since this is a gluten free recipe it needs to be handled well as it might break. Use whole wheat or refined flour for dusting. Roll it on a tart shell and bake it at 180 degree for 15 minutes.
In the same time chop leeks, celery, onion and garlic. Take a skillet and add butter and garlic then add cooking cream to it.
Add in Makhana and let it cook. Season with black pepper, don’t and salt. Fill it inside the baked tart shell.
Dust some grain sugar on top and caramelize using blow torch.
Garnish with Amaltas flower.
Smile and serve.
Courtesy : Chef Nishant Choubey
Restaurant Name: EN
Editing- Aayush Tandon
Videographer- Ramesh Sharma
