Student who is selected for the Chef of the day is Mr. P Likith (BCT&CA 2ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
Ingredients
- 400 gms Carrots
- 100 gms Saboodana/Tapioca pearls
- 20 ml Oil
- 20 gms Butter
- 1 no Onion
- 3 gms Salt
- 5 gms Black pepper powder
- 4 nos Garlic cloves
- 20 gms Ginger
- 2 sprigs Mint leaves
Method:
- Soak the tapioca in warm water and keep aside.
- Roughly chop the peeled carrots.
- Crush the garlic and puree the ginger. Crush the black peppers.
- Heat oil and butter in a pan.
- Add the chopped ginger and garlic and sauté them well.
- Add chopped onions and cook them till they turn translucent.
- Add salt pepper and add carrots. Sauté further till carrots are soft.
- Take them out and pulverise the ingredients and add more water to get a smooth paste.
- Add the tapioca pearls to the puree and cook till tapioca pearls are soft.
- Once the pearls are soft, add chopped mint and check the seasoning and serve.