A well balanced and wholesome salad made with grilled prawns and chickpeas in the quintessential Indian flavours that can be put together in a jiffy with minimal cooking, making this a perfect appetizer or even a quick & healthy meal.
Recipe Card
|
Ingredients |
Quantity |
| Prawns |
4 medium |
|
Ginger Garlic paste |
1 tsp |
| Turmeric powder |
¼ tsp |
|
Chili powder |
½ tsp |
| Olive oil |
1 tsp |
|
Lemon juice |
½ tsp |
| Salt |
As required |
|
Chat masala |
¼ tsp |
| Yellow pepper, diced |
4 pcs |
|
Onion, diced |
4 pcs |
| Curry leaves |
1 sprig |
|
Chickpea salad |
4 tbsp |
| Yogurt |
2 tbsp |
|
Lemongrass |
2 stem |
Method of Preparation:
-
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
A well balanced and wholesome salad made with grilled prawns and chickpeas in the quintessential Indian flavours that can be put together in a jiffy with minimal cooking, making this a perfect appetizer or even a quick & healthy meal.
Recipe Card
|
Ingredients |
Quantity |
| Prawns |
4 medium |
|
Ginger Garlic paste |
1 tsp |
| Turmeric powder |
¼ tsp |
|
Chili powder |
½ tsp |
| Olive oil |
1 tsp |
|
Lemon juice |
½ tsp |
| Salt |
As required |
|
Chat masala |
¼ tsp |
| Yellow pepper, diced |
4 pcs |
|
Onion, diced |
4 pcs |
| Curry leaves |
1 sprig |
|
Chickpea salad |
4 tbsp |
| Yogurt |
2 tbsp |
|
Lemongrass |
2 stem |
Method of Preparation:
-
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
