Rohan Rebello

Co Founder & CEO, Comma Care Limited | MS(Eng) in Advanced Mechanical Engineering

Cooking for Entrepreneurs

Being an Entrepreneur isn't easy. While the Entrepreneurial path has its own challenges it is quite enjoyable if taken in the right spirit. To focus you gotta keep yourself healthy. I work Monday through Saturday, I try cooking on Sundays - TRY being the keyword. Just like how exciting working on parts of a startup is, cooking is equally as exciting. Experimenting is the key, take risks (Ofcourse using predictive calculations :p), and Voila! Some mouth watering dishes. You can be the Chef-Entrepreneur (Terms not interchangeable). Trust me! You will feel more accomplished. However note two key things here: The first, remember to note down what goes into your dish and second ,do your dishes soon after! I hope y'all like what is being presented below.

(Published every Sunday)


Allergen advice: Do your own  research. Startup data don't come so easy :p

#1 Caramelized Fig Roasted Chicken served with rich Almond Gravy (My first penned dish) ©

Caramelized Fig Roasted chicken with almond gravy

Ingredients:


  • Garlic cloves:4-5
  • Almonds: 20-25 / Almond Powder
  • 1 Red Onion Chopped
  • 60 ml Water
  • Salt - As per taste
  • Jerk Seasoning- 3-4 Pinches
  • Himalayan Salt 3-4 Pinches
  • Coriander Leaves 1/4th of a bunch Chopped
  • Cherry Tomatoes 6 Cut
  • Peri Peri Powder 5 Pinches
  • Turmeric Powder 2 pinches
  • Chilli Powder As per your tolerance 
  • Ground Cumin - 4 pinches
  • Mustard seeds -  A few 
  • Virgin Olive Oil
  • Garam Masala - 3 pinches
  • 1 Dried fig
  • 1 brown egg
  • Black Pepper powder- 8 pinches
  • Malt Vinegar
  • Caramel liquid / Water+Sugar
  • Green Chillies - 2
  • Lemon 
  • Chilli flakes
  • Butter(Salted)
  • Tender Chicken Breast meat - 1.5 lbs

Preparation:


  1. Chicken breast is cut sideway into small pieces, marinated for at least 30  mins in a mixture of malt vinegar, himalayan salt, Coriander leaves black pepper, chopped green chillies, lemon juice (half cut one) and chilli flakes. 
  2. Preheat oven to 180 C(fan) for 8 mins. 
  3. Keep Luke warm Caramel liquid ready, Pour some of it to cover the marinated chicken
  4. On a baking tray with parchment paper/foil add salted butter, pour the marinated mixture with Caramel and a fig on the side. 
  5. Put it in the 2nd shelf of the oven and let it cook for 16.5 mins, remove at the end, pour beaten egg and reheat for 5 mins.  
  6. For the gravy blend Garlic cloves, Almonds, Onion, Salt, Himalayan Salt, Jerk Seasoning, Coriander leaves,Tomatoes with water until a thick paste is formed. 
  7. Fry mustard seeds in oil, add Turmeric, chilli powder, ground cumin, garam masala for 3-4 mins on high flame. 
  8. Reduce flame, add the blended mixture, mix well, simmer well with lid closed for 9.5 mins. (Save additional 1.5 misn to reheat before serving)

Presentation and serving:

Presented best with the roasted chicken with gravy poured on half side, garnished with chilli flakes, coriander leaves, and a hint of lemon juice. 

#2 The English Steak Vindaloo redesigned (Early posting for the second Sunday) ©

English Steak Vindaloo

                  Presentation and serving:

          Presented best with coriander, a bit of lemon and          yoghurt  on the side. Tastes nice with breads,    naans and     Chapatis.  

Ingredients:


  • Garlic cloves: 2-3
  • Small potatoes chopped into bits
  • 1/2 Red Onion Chopped
  • 30 ml Water
  • Salt - As per taste
  • Jerk Seasoning- 3-4 Pinches
  • Himalayan Salt 3-4 Pinches
  • Coriander Leaves 1 bunch Chopped
  • 1 large Tomato Cut
  • Peri Peri Powder 8 Pinches
  • Turmeric Powder 3 pinches
  • Chilli Powder As per your tolerance 
  • Ground Cumin - 4 pinches
  • Ginger Garlic paste
  • BBQ powder
  • Red, yellow Pepper seeds
  • Garam Masala - 5 pinches
  • Capsicum
  • Black Pepper powder- 8 pinches
  • Malt Vinegar
  • Basil leaves - 1 bunch
  • Green Chillies - 3
  • Yoghurt 3/4th cup
  • Chilli flakes
  • Butter(Salted)
  • Diced Beef meat - 2 lbs

Preparation:

  1. Beef (meat only)  is diced into cubes , marinated for at least 1-2 hrs  minimum in a mixture of  garlic, himalayan salt, Coriander leaves, black pepper, chopped green chillies and chilli flakes. 
  2. Preheat oven to 220 C(fan) for 10 mins. 
  3. On a baking tray with parchment paper/foil add salted butter-some below the meat and some on top of the meat. pour the marinated mixture with some chopped Capsicum.
  4. Put it in the 2nd half of the oven and let it cook for 20-25 mins. 
  5. For the gravy blend Ginger garlic paste, Salt, Himalayan Salt, Jerk Seasoning, Coriander leaves, basil, yoghurt, turmeric, BBQ seasoning, Garam masala. Add 30 ml water for proper blending. 
  6. Fry chopped  onion in vegetable oil, chopped capsicum, add  chilli powder, ground cumin, for 3-4 mins on high flame. Now  add the chopped tomato ad fy for 2-3 more minutes.  
  7. Remove from flame, add the blended mixture, the meat from the oven in a pressure cooker with cut potato pieces, chopped coriander, a bit of butter and wait for 4-5 whistles.  Re heat before serving. 

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