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home RECIPE Jerusalem artichoke chips |baby artichoke chutney | quail egg

Jerusalem artichoke chips |baby artichoke chutney | quail egg

Our Score

Jerusalem artichoke chips |baby artichoke chutney | quail egg
artichokes are very high in anti oxidants when combined with Indian spiced its an amazing dish evolved from our kitchen
Jerusalem artichoke chips |baby artichoke chutney | quail egg
artichokes are very high in anti oxidants when combined with Indian spiced its an amazing dish evolved from our kitchen
Servings Prep Time
1portion 20min
Cook Time Passive Time
20min 5min
Servings Prep Time
1portion 20min
Cook Time Passive Time
20min 5min
Ingredients
  • 80g jerusalem artichoke
  • 200 neutral flavor oil
  • 1g red chilli powder
  • 1g salt
  • 1 no. lemon
  • For chutney
  • 2 no. baby artichoke
  • 10g white beans in can
  • 1g mustard seed
  • 1g fresh curry leaf
  • 10g ginger garlic paste
  • 2g Turmeric powder
  • 10g coriander powder
  • 10g red chilli powder
  • 20g chopped tomato
  • 70g water
  • 3g salt
  • For plating
  • 1 no. soft boiled quail eggrefer page
  • 10g broccoli sprout
  • 3 no. edible wine leaf cress
Instructions
  1. Method
  2. For chips
  3. wash jerusalem artichoke ensure no traces of sand.
  4. using a mandolin or a very sharp knife slice the artichoke length wise in to very thin pieces .
  5. in a bowl of cold water squeeze in lemon juice , keep the lemon also in water . immerse artichoke slices in lemon water . this prevent artichoke from oxidising. get around 6 nice slices for frying . remaining dice and keep in water , that can be used for chutney.
  6. heat oil for frying keep at a temperature of 160c . use a temperature probe to maintain temperature.
  7. drain 6 slices of artichoke keep in a paper towel . fry till its golden and crispy . drain and toss with salt and chilli powder . keep aside for plating.
  8. For chutney
  9. hold artichoke by its stem , remove petals till you reach the tender part. using a paring knife trim around the sides so than you reach till the tender heart.
  10. you can cut of front the tip till the heart. peel the stem so that you keep only the white tender part.
  11. using a small spoon scrap of the hair like structure inside the artichoke heart. cut artichoke in half-length wise and keep in lemon water.
  12. heat a sauté pan add two table spoon oil left from frying.
  13. Add mustard seed once it starts popping; sauté in ginger garlic paste for a minute.
  14. Mix in all other ingredients mentioned for artichoke chutney and remaining pieces from Jerusalem artichoke. . sauté for 2 minutes . add water check seasoning simmer for 15 minutes over low heat.
  15. Once the artichoke is tender remove from fire aloow to cool down to luke warm temperature. pick two halfs of artichoke keep separate for plating and remaining blend to a smooth paste adjust salt and keep aside for plating.
  16. For plating
  17. Using a deep and flat bowl .
  18. Spoon in artichoke chutney place artichoke half , arrange fried Jerusalem artichokes.
  19. Cut boiled quail egg in to half place on side and top. Pick some tender wine leaf cress or even coriander leaf will do. Place on top. Keep a small bunch of broccoli sprout to finish.
  20. If needed some tartness you may squeeze in some lemon juice.
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