September 29, 2020
Then add egg yolk and whisk it until it reaches
Let it melt.For garnish,use pea shoot and hazelnut with a drizzle of olive
oil.Whisk properly so that lumps form over medium high heat.Pumpkin salsa: 30
gmRock chives cress: 4 gmMethodMake jam with fennel bulb and bacons using sugar
and a little vinegar.Season it.SCALLOP AND FENNELIngredients:Scallop: 3 nos.Make
a pesto of fennel leaves adding basil, nuts cheese and oil.Lemon juice: 30
mlDressing: 20 mlChukawakeme (seaweed): 30 gmPalm heart: 20 gmGreen apple: 1
no.For pea puree, boil pea and blend it with cream and butter.SALMON WITH CRÈME
FRAICHEIngredients:Salt-cured salmon: 50 gmHorseradish sour cream: 30 gmPickled
radish: 10 gmCrispy potato: 30 gmSalmon belly: 40 gmJalapenos: 05 gmCocktail
onions: 5 gmGherkins: 10gmChives: 2 gmLemon juice : 30 mlDark soya sauce: 6
gmCapers: 5 gmWorcestershire sauce: 5 gmMustard cress: 3 gmSour cream: 60
gmMethod:Cook salmon belly and add finely chopped cocktail onion, gherkins,
jalapenos, chives, capers.Then add butter into it and mix.Green asparagus: 100
gmBrussels sprouts: 70 gmGreen pea: 10 gmPolenta: 100 gmParmesan: 60 gmGoat
cheese: 20 gmCream: 100 gmMilk: 200 gmButter : 100 gmBay leaf: 2 nos.Churn yuzu
puree, sugar, glucose and ice cream stabilizer to make a sorbet.Peel tomatoes;
make brine with white and black balsamic cream, and compress peeled tomatoes in
it.Garnish it with nasturtium flower and serve it cold."These wonder greens also
look beautiful in Vietnamese summer rolls.Now add yuzu puree in it and whisk it
until it gets into a piping consistency.After butter add moringa powder, and mix
it properly.
Blend and strain it. Blanch them and add potato starch.Garnish it
with mustard cress.Now, add lemon juice and both the sauces and mix it.Make
spaghetti of potato.Whisk properly so that lumps form over medium high heat.For
garnish,use pea shoot and hazelnut with a drizzle of olive oil. Once it is
cooked, add butter in it and add milk infused with the herbs and spices
mentioned above as frozen
mukimame Suppliers well as vegetable stock.These are delicate leaves filled
with flavour, so it is not advisable to go all out with the microgreens as it
may lead to changing the flavour profile of your dish.Burrata cheese: 80
gmFennel jam: 20 gmFennel leaves Pesto: 5 gmPickled tomatoes: 1 noHeirloom
tomatoes: 2 nos.Now, pan-sear the scallop and baste it with butter and a little
lemon juice.Take the grated pumpkin and add mayonnaise, lemon juice, parsley
along with some seasoning. Add a drizzle of olive oil.Serve it with coriander
cress and millet cracker for garnishing.In size, microgreens are much smaller
than baby greens with edible leaves and stems sans the seeds.Plate the rough
puff and pipe the yuzu curd along with moringa ganache.Garlic: 20 gmThyme: 4
sprigsHazelnut: 10 gmPea shoot: 5 gmFlour: 50 gmMethodFor making polenta, first
roast the polenta in pan over slow heat.Basil cress: 4 gmRocket leaves: 2 to 3
leavesPine nuts: 20 gmParmesan cheese: 10 gmOlive oil: 20 mlWhite balsamic
cream: 10 mlBlack balsamic cream: 10mlMethodTake strawberry and compress them in
brine to make pickle. Now blend them in cold temperature.Then, season it.GREEN
ASPARAGUS AND BRUSSELSIngredients:Green asparagus: 100 gmBrussels sprouts: 70
gmGreen pea: 10 gmPolenta: 100 gmParmesan: 60 gmGoat cheese: 20 gmCream: 100
gmMilk: 200 gm Butter : 100 gmBay leaf: 2 nos.Cut heirloom tomatoes in different
shapes and marinate them in salt, black pepper and extra virgin olive oil. Your
salmon tarter is ready.Add sour cream to grated horseradish and leave it for 10
minutes before straining it.Burrata and StrawberryIngredients
ickled
strawberry: 2 nos.MethodBoil all the millets and add all the fine chopped green
apple, jalapenos, palm heart.
Now add chukawakame (seaweed) and mix it properly
while seasoning it.Make a dressing of roughly cut celery, onion, jalapenos,
coriander and garlic.There is something very revitalising about eating
microgreens.Blanch asparagus and toss it with garlic and parsley along with
Brussels.Then, season it.Plate all the scallops along with the other prepared
items. Once it is cooked, add butter in it and add milk infused with the herbs
and spices mentioned above as well as vegetable stock.MORINGA MATCHA
MILLEFUILLEIngredients:Butter: 450 gmSugar: 220 gmEgg yolk: 200 gmYuzu puree:
1lMoringa (drumstick leaves) powder: 150 gmAmul fresh cream: 50 gmWhite
chocolate (40%): 200 gmIce-cream stabilizer: 15 gmGlucose: 100 gmFlour: 200
gmWater: 90 gmEdible flower (nasturtium flower): To garnishMethod:Melt sugar in
butter.Now, plate all the prepared items. Now give it a round shape and deep
fried it.Jalapenos: 10 gmCelery: 100 gmGarlic: 20 gmMillet cracker: 3nos.
Overall, these tiny greens pack quite the nutritive punch-over 40-50% more than
a fully grown plant. So also, they need minimal growing space as well as
sunlight and it is easy to grow them even at home. Now put your crispy potatoes
in it and add salmon tarter and salt-cured salmon.For making moringa ganache,
cook cream and sugar and add white chocolate.Garnish it with basil cress and
rocket leaves.Less is moreEmphasising upon the goodness of the microgreens, Chef
Dhruv Oberoi, Head Chef Olive Qutub, says, "Microgreens are not your typical
garnish.Make a parmesan and goat cheese puree using sautéd garlic and thyme
along with it parmesan stock and thick it with roux.Place radish on plate and
pour some horseradish sour cream.Season it.(All recipes by Chef Dhruv Oberoi,
Head Chef, Olive Qutub).Garlic: 20 gmThyme: 4 sprigsHazelnut: 10 gmPea shoot: 5
gmFlour: 50 gmMethodFor making polenta, first roast the polenta in pan over slow
heat.Tomatoes: 2 nos.Make a parmesan and goat cheese puree using sautéd garlic
and thyme along with it parmesan stock and thick it with roux.
Then add egg yolk
and whisk it until it reaches thick consistency.Now add the yuzu sorbet to it.
While the seeds germinate in four to seven days, the first leaves of these
microgreens shoot out in about seven to fourteen days post that. Check
seasoning. Not only are these bestowed with innately penetrating flavours,
adding texture and colour to the dishes, their nutritional value is off the
charts too.Blanch asparagus and toss it with garlic and parsley along with
Brussels.Now, plate all the prepared items.FOXTAIL MILLET AND
AVACADOIngredients:Foxtail millet: 50 gmBarnyard millet: 30 gmFinger millet: 20
gmAvocado: 1no. Alfalfa, radish, broccoli nasturtium are some of the popular
microgreens.Garnish it with rock chives and a drizzle of olive oil. Now add it
to the above mixture according to taste.With the help of water, butter and
flour, make rough puff pastries and cut them in circles.Now take the above
mixture and add guacamole made using crushed avocado, finely chopped onions,
tomatoes, coriander leaves and lemon juice.Fennel bacon jam: 40 gmPumpkin sauce:
50 mlCrispy pharma ham: 3 nos.Cut some radish in baton shape and compress it in
brine.Mix all the above ingredients and serve it with burrata cheese.Roast the
pumpkin and blend it; now make the sauce by adding buttermilk and butter into
it. Your yuzu curd is ready. Essentially, microgreens are capable of becoming
the concluding squish of colour on an epicurean dish, or an addition to a salad,
a sandwich or even into an effortless homemade green smoothie.Make a jam of
fennel by cooking it with sugar and little bit of vinegar.For pea puree, boil
pea and blend it with cream and butter.Coriander: 20 gmOnions: 3 nos
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September 23, 2020
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September 15, 2020
The incident took place outside Dadar station
The incident took place outside Dadar station at around 11pm while the presence
of people was scarce. China
frozen pea pods Manufacturers The people stood awestruck at the scene of
incident as Mahanto stabbed the victim in fit of rage," said an officer of
Shivaji Park police station. This angered Mahanto and he charged at Siddique
with a knife and stabbed him from behind. The police said that the victim,
Mohammed Hanif Siddiqui had a squabble with vendor, identified as Soni Lal
Mahanto, after the former handed an ‘old’currency note while purchasing from
him. The police fanned out in Dadar and other areas to track down Mahanto and
succeeded in tracking him down early on Tuesday. The accused fled from the spot
following the incident and the witnesses informed the police control about the
incident."The vegetable vendor stabbed him multiple times on his back and fled
from the scene soon after..The victim then paid no heed to it and started
walking away from there. He was hiding in the alleys near Dadar station,
officials said.After Siddiqui, a Sakinaka resident dolled out an old Rs 10 note,
Mahanto asked for a replacement of it.Mumbai: The Shivaji Park police in Dadar
arrested a vegetable vendor for stabbing his customer to death over paying with
an ‘old’ Rs 10 currency note late on Monday night.A team of Shivaji Park police
rushed to the spot and Siddiqui was taken to KEM Hospital where he was declared
dead on arrival. The duo had a civil conversation however it turned sour soon
after.The police have arrested Mahanto and have registered a case of murder
against him under section 302 of the Indian Penal Code. The officials are
verifying his antecedents and to ascertain if the accused has previous criminal
record in Mumbai
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August 31, 2020
The shop reopened as usual on Monday
The shop reopened as usual on Monday and attracted a number of
well-wishers.Chaman Lal, a local politician, and his wife Vidya Wati were taken
to a hospital with minor cuts and injuries on Sunday afternoon after the armed
robbery at their shop Uplands Fruits on Sandwell Road.."We have had very good China
frozen (iqf) broccoli Suppliers support from our family and the community.
It was a bad experience," Councillor Lal said. We have managed to quickly
identify and arrest the suspects who will now be questioned," said Detective
Inspector Gemma Currie of West Midlands Police. The couples son, Bal, had
released CCTV footage of the attack and offered GBP 1,000 reward to anyone with
information about the attackers."We are still shocked at the moment."We dont
underestimate how distressing this would have been for the two victims.West
Midlands Police said a 45-year-old man and woman aged 33 were arrested on
suspicion of the robbery and remain in police custody for questioning. We are
grateful for all the support we have been getting," he said.Chaman Lal, a Labour
Party Councillor for Soho and Jewellery Quarter in Handworth, near the city of
Birmingham, runs the fruit and vegetable business with his family.London: An
Indian-origin couple were slashed in a knife-point robbery at their fruit and
vegetable shop in Handsworth, in the West Midlands region of England
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August 18, 2020
Vendors claimed that due to vegetables
Vendors claimed that due to vegetables becoming expensive, people tend to eat
more eggs.New Delhi: Skyrocketing vegetable prices have pushed up the retail
cost of eggs, the poor man’s protein source, by Rs 2 a piece in Delhi China
Wholesale frozen broad beans Manufacturers and the National Capital Region
(NCR) over the last few days.The prices are expected to continue to remain high
till February next year. However, no significant increase has been witnessed in
the prices of broiler in the NCR even though supply has been increased to meet
the escalating demand, sources in the Ghazipur wholesale broiler market said.
Interestingly, the cost escalation has been attributed by the vendors to the
soaring prices of onions, tomatoes, and other vegetables besides a heightened
demand during the winter season. The cost of one box containing 30 eggs has
increased from Rs 150 to Rs 180, while the cost of a dozen eggs has gone up from
Rs 55 to Rs 82 in the past few days. Eggs come to Delhi mainly from Punjab and
Haryana.Manoj Sharma, who owns poultry farms in Karnal and Panipat in Haryana
and supplies eggs to Delhi and NCR area, said that the rise in vegetable prices
has contributed to the increase in the prices of eggs since in many cities the
main vegetables are costlier than a dozen eggs.. The supply deficit is likely to
continue for a few more months," a senior PFI officer told this newspaper."Eggs
are in short supply today due to lower production. "The poor, who cannot afford
vegetables which are available at exorbitant rates in retail, are preferring
eggs in their diet," Mr Sharma said, explaining the reason behind the increased
demand for the item.According to the ministry of agriculture, egg availability
is 67 eggs per person per year in India while as per National Nutrition
Institute this should be about 180 eggs per person for the same period.Many
vendors said that eggs, which were selling at Rs 5 a piece till a month ago, are
being sold for Rs 7 in Delhi-NCR. According to Poultry Federation of India
(PFI), egg prices will remain high till February, 2018, as consumers are
earmarking a larger portion of their stretched food budgets for eggs
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