Unboxed Writers present Master Chef Sanjay Tyagi’s column where he will share unique recipes enriched by his decades of work in various parts of the world. 

It will be called From Chef Tyagi’s Kitchen.

Passion and discipline  inspire Chef Tyagi to create dishes that are more art than food. After having nurtured Umerkot as one of Bangalore’s premier Indian restaurants, he is now busy nourishing TattvTattv, which in Sanskrit means an element, aims to showcase kebabs using the five culinary elements: Tandoor, Sigri, Kadai, Tava and Curry. The restaurant predominantly showcases kebabs from the Indian subcontinent and Persian and central Asian regions. Also on offer are select Indian curries and traditional delicacies.

Here is his second offering…

STUFFED MORELS

INGREDIENTS    
     
Gucchi (Kashmiri morels) 200gm   
Garden mushroom 50gm   
Ricotta cheese 100gm   
Chopped green chilly 25gm   
Fresh pomegranate 50gm   
Cottage cheese 50gm   
Chopped ginger 1tsp   
White pepper powder 10gm   
Salt to taste    
Green cardamom powder 10gm   
Hung curd 100ml   
fresh cream 50ml   
     
METHOD    
     
Soak the gucchi (morels) in lukewarm water for 10 minutes.   
Heat ghee in a fry pan.  Add shahi jeera, chopped ginger, chopped chilly. 
Add crumbled cottage and Ricotta cheese. Add salt, white pepper powder, green cardamom powder, fresh pomegranate.
Marinate the gucchi (morels) with hung curd and fresh cream, keep aside for 10 minutes. 
Now stuff the morels with the above masala and cook in tandoor for 10 minutes.
Garnish with springs of mint, parsley, and fine carrot.  
Goes well with pineapple .

Tattv, Lavelle Road, Ist Floor, 25/4, Above Barista, Bangalore.

Contact: Tattv : +91 80 41552225, tattv.cloudbar@gmail.com/ Sujay 09901066246/