Yes one more to go….surprise !!! I’ve had an awesome series and to mark the end of these wonderful 30 days, my friend Chef Sabyasachi Gorai agreed to create two dips especially for this series.
Sabyasachi Gorai better known as Chef Saby amongst friends and patrons is one of the most wonderful people I’ve ever met. Not only is he a Chef Extraordinaire` he’s also an amazing human being !! 🙂
Had it not been the knife, it would have been the paint brush, for what difference does it make when you are a born artist !! He has many accolades to his credit, including winning a national award for the ‘Best Chef of India’. He was the Director of the Kitchens of restaurants like Olive Qutub, Olive Beach, Ai- The Japanese Restaurant !! He also started the Olive Culinary Academy.
Today Chef Saby is associated with various restaurants like Amreli at the Hotel Diplomat, Soda Bottle Openerwala and Drool Waffles to name a few. He’s a man who believes in giving back to the earth. He believes in indigenous products and makes food as natural as possible. His trip in life is farm to restaurant for cooking with the freshest possible produce.
I met Chef Saby the other day at Amreli over lunch and he created magic for me in his kitchen !!
With the season of fresh, refreshing fruits in the air, he created two dips Smoked Mango Dip and Roasted Watermelon dip. I’m sharing both the recipes here:
Smoked Mango Dip
2 ripe Mangoes
2 raw Mangoes
200 ml or 1 cup Coconut Milk
2-3 tbsp Brown Sugar
1 tsp Cumin Seeds
2 pieces of Star Anise
3 Dried, slightly fried Whole Red Chillies
1/2 tsp Black Salt
1. Roast the raw mangoes in a tandoor. (If you do not have a tandoor, roast them in your oven at the highest temperature).
2. Slice the ripe mangoes, sprinkle some brown sugar, and using a kitchen torch caramelise the sugar and the mangoes. Now scoop out the mangoes both ripe and raw into a bowl.
3. Take a frying pan (if you have a small tadka / tempering pan that would be ideal), pour 1 tbsp oil and heat. Add the cumin seeds and the star anise. Once the spices splutter, pour over the coconut milk.
4. Take a blender, put the both types of mangoes, tempered coconut milk, red chillies and the black salt. Bitz to a smooth creamy consistency.
5. Transfer in a serving dish and serve.
This dip beautifully complements Prawns or any other sea foods. Though ofcourse you can have it the way you like !!
Roasted Watermelon Dip
400g of cut Watermelon or say about a quarter of the watermelon, cut into large cubes and seeds removed.
4-5 Green chillies
2 inch piece of Ginger cut into juliennes
200 g Feta Cheese
100 g Hung Curd
1. Thread the watermelon cubes and the chillies onto skewers.
2. On a flame grill roast the watermelon along with chillies, keep turning it around and basting it with some olive oil.
3. Once the watermelon is roasted, remove from fire and let it cool down.
4. Take a blended, put the watermelon pieces, green chiliies, ginger and salt. Blitz to a liquid consistency.
5. Take a pan, and pour the liquidized watermelon, add 1/2 tsp of red chilli powder and let it cook. We need to reduce it a bit and thicken the consistency.
6. Whisk together the feta and hung curd to a smooth consistency, add the watermelon reduction and mix well. Adjust seasoning if required.
7. Transfer in a serving dish.
This is a very delicately flavoured dip and goes best with crudites or fresh salad.
Thank you Chef Saby !! It was a wonderful afternoon some amazing food at Amreli and than you so much for taking time out and creating two absolutely wonderful dips especially for my 30days30dips Series !! Cheers !!