Recipe- Avocado Chicken Cake
Guest Writer name - Written as narrated by Ancey Gonsalves
Genre - Non-Fiction
Sub-genre - Motivational
Length of recipe- 2 hours
Ingredients:
Part 1: Filling
| Paneer / Chicken | 200 gms. |
| Vegetables (Cabbage / Carrots / Bell-peppers / Corn) | 2 cups |
| Onions / Spring onions | 2 nos. (medium). Optional. |
Method:
- - Apply ginger + garlic paste to the chicken.
- - Boil the marinated chicken with salt + pepper + lime juice + minimal water until shred-able (2 whistles in the pressure-cooker)
- - Strain the chicken and keep for cooling.
- - Chicken stock can be used later while grinding the frosting.
- - Shred the chicken using gloves.
- - Julienne the mix veggies + (optional) onions finely chopped.
Part 2: Chutney frosting
Chutney Frosting/ Avocado Frosting Indian chutneys are usually spicy dips. However, here the consistency matches only. The spiciness is not present, as Avocado is used, instead of green chillies. Avocados 2 nos. Hung curd 100 gms. Coriander leaves 1/2 bundle Mint Leaves ¼ bundle. Optional. Chillies (Light Green) 2 nos. Garlic 2 cloves Lime Juice 1 nos. Salt Minimal Method:
- - De-seed and de-skin the Avocado.
- - Hang the curd overnight.
- - Blend Avocado with hung curd and hung curd, coriander leaves, mint leaves, chilies, garlic. Blend to dip consistency.
- - Use the stock-water to help while blending.
Assembling the Avocado Chicken Cake:
- - Take a firm base.
- - Make 8 sandwiches.
- - Each sandwich to be stuffed with the veg/non-veg filling.
- - Stack the sandwiches into two columns side-by-side on the firm base.
- - Coat the rectangular formation with frosting via a spatula.
- - Use coriander leaves to form decorative patterns (Or any other décor can be implemented).
- - Write name with chocolate piping.
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THE END
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