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What's This?

You’ll definitely know that your taste buds are in the hands of an artist when you taste Chef Prasad Chirnomula‘s food. Critics and guests alike have given praise to his consistently delectable food, whether it is Indian cuisine in Thali, Thali Too, and INDIA New Canaan or even Mexican fare in his Oaxaca Kitchen. Chef Prasad believes that his restaurants offer authentic cuisine to their guests in a fun atmosphere.

Chef Prasad Chirnomula Thali Restaurant in India

Chef Prasad Chirnomula, owner of 4 Thali restaurants, Oaxa Kitchen, and INDIA New Canaan

We asked Chef Prasad to share a recipe that he thinks best represents the summer season. He handed us his Sultana Chat recipe and told us that, Seafood and Scallops scream summer, and this recipe incorporates the salty nature of scallops with the sweetness of fresh green peas and chutney.”

How To Make Chef Prasad Chirnomula’s Sultana Chat

Sultana Chat Recipe by Chef Prasad Chirnomula

Sultana Chat Recipe by Chef Prasad Chirnomula

INGREDIENTS

Scallops
1 lb Dry Sea Scallops (U 10 size)
1 tbsp Unsalted Butter
2 tbsp Olive Oil

Grean Pea Mash
1 cup Green Field Peas (Vatana)
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds
1 tbsp Vegetable Oil
Salt

Tamarind Chutney (available in supermarkets too)
1 tbsp Jaggery (Palm Sugar)
1 tbsp Tamarind Pulp
2 tbsp Golden Raisins
6 pces Dates (Large Size pitted)
1 tsbp Sugar
1/2 tsp Chili powder
1/2 tsp Black Pepper powder
1/4 tsp Cumin powder

Tomato Tartar
2 pcs Tomatoes (seeded), finely cubed
1/4 bunch Cilantro, chopped very fine
2 tbsp Olive oil
1 tsp Fresh lemon juice
Salt

INSTRUCTIONS:

Scallops
1. Remove the small side of muscle from the scallops, rinse with cold water and pat dry so there is no moisture.
2. Add the butter and oil to a medium size saute pan on high heat.
3. Once the oil is hot, add the scallops without touching each other scallop.
4. After 1 ½ minute turn the scallop and sear for an additional 1 ½ minute, remove and set aside.

Grean Pea Mash
1. Soak the dried peas for 6 to 8 hours.
2.Drain and add 4 cups of water, turmeric and pressure-cook until soft.
3. Heat a small pan, add oil, toss the cumin seed, once they crackle add to the boiled peas, add salt to taste and mix well and set aside. This sauce should be soupy and runny.

Tamarind Chutney
1. In a pan add tamarind, dates, raisins and 4 cups of water. Cook for 20 minutes on a low flame until it is all softened.
2. Now add rest of the ingredients, stir and simmer for 20 minutes and set aside.
3. Once cooled down, grind to a smooth soupy consistency, add water if required.

Tomato Tartar
1. In a mixing bowl combine all ingredients and mix well and set aside.

Assembly
1. In a deep bowl, place 2 table spoons of pea mash.
2. Place one or two scallops in the center.
3. Drizzle a tablespoon of tamarind chutney.
4. Top it off with a tea spoon of tomato tartar and garnish with your favorite herb or micro greens.

Thali  is located at 4 Orange Street, New Haven, CT 06510
Phone Number: (203) 777-1177

Thali Too is located at 65 Broadway, New Haven, CT 06511
Phone Number: (203) 776-1600

Oaxaca Kitchen is located at 228 College St, New Haven, CT 06510
Phone Number: (203) 859-5774

INDIA New Canaan is located at 62 Main Street, New Canaan, CT 06877
Phone Number: (203) 972-8332

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Chef Ken

Chef Ken

A chef by profession, a foodie at heart. He's been passionate about food and cooking since he was young. He is the online Community Manager of FriendsEAT.
Chef Ken

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