Tangy twist for summer

Tangy twist for summer

Tangy twist for summer

For a hotel management graduate, it may seem cliched to say that cooking has been a passion. However, it’s a reflection that stands true to my beginning in the hotel industry. I started cooking when I was in the 7th standard, solely by seeing my parents, both of whom are in the catering business.

When I was in college, my recipes became popular among my friends and they used to demand that I cook whenever I visited their house.

The ‘payasam’ recipe taught to me by my mother is one of my most popular dishes, apart from which the recipe of chicken roast is also much appreciated. Experimenting with dishes has been a hobby since a young age but my favourite dish has and will always be the humble ‘payasam’. Although I have a soft corner for patisserie and confectionery, my favourite cuisine happens to be modern Indian cuisine.

My journey of being a chef combines the inspiration drawn from my parents and the guidance of my instructor Chef Avin. Presently, I play the role of a pastry consultant for ‘The Local-Terrace Drinkery’ and I am also looking forward to my new venture ‘Tea Smoke’. In addition, I also contribute to ‘Sweet Side Story-Artmonks Creative Monastery’ — a platform that provides an opportunity to sweet lovers (through an online culinary world) to explore, create and share recipes of an array of desserts and sweets.

The recipe that I am sharing today is of ‘Lemon coconut pudding’, which is a much preferred dessert among people — especially in pubs, since lemon sobers one down and coconut prevents a hangover.

This dessert is also easy and quick to make.


Lemon coconut pudding

* Egg yolks - 13
* Castor sugar - 375 gms
* Dessicated (grated) coconut - 130 gms
* Lemon juice - 30 ml
* Milk - 125 ml
* Melted butter - 70 gms

* Add castor sugar to the egg yolks and whisk it thoroughly.
* While you are mixing the two, add the dessicated coconut along with the milk and lemon juice. Stir to combine. 
*  In the end, add melted butter and stir it well until you get a fine paste.
*  Grease the mould you are using to bake using butter and castor sugar.
*  Pour the mixture into it and steam bake it at 150 degrees for 40 to 45 minutes. Add more butter and sugar to grease for extra glace.

*  Serve the pudding with coconut milk for an amazing flavour.

(As told to Surupasree Sarmmah)

(Chef Fido can be reached at 99642975149964297514)

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