PCTE Institute of Hotel Management launched ‘Pink Cuisine’ for the first time. This cuisine is the next generation culinary invention which is ahead of times. This Pink cuisine is made from fresh edible flowers such as banana , pumpkin, August, Marigold, Hibiscus, Rose, Carnation, Daisy, Lavender, etc.
The concept of pink cuisine is a fresh range of taste which was unknown, with huge health and food values.
1000 years ago the people of that time never knew the modern application of vegetables in cookery form such as sauces, gravies, fried, boiled etc. It is developed in times and became for example; Butter Masala gravy from tomato or fresh tomato sauce for pizza. Yester years luxury becomes today’s necessity.
Similarly flowers are known for years used in medicines, in herbal, Cosmetic and in Biotechnology in a huge way. PCTE IHM came up with the concept of using flowers in world culinary history in a major form to create a new range of cuisine and an application how to use flowers in daily cooking form. As we all know in today’s world where many vegetable are also affected by chemicals used in the agricultural industry. Flowers are still in the purest form and widely grown everywhere in the world with less required of climatic condition globally. This concept of developing foods with edible flowers will open a new dimension in the food history with great taste and huge health benefits.
The various dishes such as Florida Daisy Salad in Vinaigrette dressings, Mocha Murgi/ Mocha Murgi Khurchan (Banana Blossom cooked with shredded Chicken,) Spinach Tortellini in Marigold cream sauce, Marigold Risotto, Hibiscus sauce pizza, Afghani Kaddu Phool( Stuffed Pumkin flower Kebab), Lavender and White Chocolate Ice Cream /Mousse.
Total time: 40 min.
Servings: 4 to 6 servings
- Vegetable oil for frying
- 1 1/3 cups all-purpose flour
- 1/4 cup cornstarch
- Salt as per taste
- 350 ml bottle cold light beer (such as corona light)
- 10 pumpkin flowers fresh
- 1 garlic clove
- 1/4 teaspoon hot sauce (such as tobasco)
- 1/4 teaspoon freshly ground black pepper
- Heat some oil and sauté the garlic till light brown.
- Whisk together flour, cornstarch, and 1 tbsp.
- Salt in a large bowl; whisk in beer.
- Add tobasco sauce and black pepper to the beer batter.
- Dip pumpkin flowers in batter, allowing excess batter to drip off. (Pumpkin should be very lightly coated.
- Gently lower pumpkin flowers into hot oil, using tongs. Fry flowers, in 3 batches, 3 minutes or until tender inside and light brown outside, turning once. Place fried pumpkin on a paper napkin.
- Serve hot with tangy mayonnaise.
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Servings 4 servings
For making ridge gourd flower koftas:
- 6 big ridge gourd flowers
- 100 gm grated cottage cheese
- 50 gm onion chopped
- 5 to 4 tablespoon besan (gram flour)
- ¼ teaspoon garam masala powder
- ¼ teaspoon red chili powder (lal mirch powder)
- 1 green chili – finely chopped
- Salt as required
- Oil for deep or shallow frying the koftas
For making masala paste:
- 2 large tomatoes – roughly chopped
- 1 medium sized onion – roughly chopped
- 1 green chili (hari mirch) – chopped
- 1 inch ginger (adrak) – chopped
- 4 to 5 garlic (lahsun) – chopped
- 2 tablespoon broken cashews
Other ingredients for ridge gourd flower kofta:
- 1 teaspoon cumin (jeera)
- ¼ or ½ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon turmeric powder (haldi)
- 1 teaspoon coriander powder (dhania powder)
- ¼ or ½ teaspoon garam masala powder or punjabi garam masala powder
- 1 cup water or as required
- 5 or 2 tablespoon oil – if using fresh oil
- Salt as required
- Sugar as required (optional)
Making lauki kofta:
- Heat the oil and add cumin. After that sauté green chilli and onions.
- Add grated cheese with rest of the masalas mentioned in making kofta section and mix it together.
- Make a batter with besan, salt and water and stuff the cavity of the flowers with paneer mixture.
- Dip all the flowers in besan batter and then deep fry in oil till golden brown. Drain on paper tissues.
Making ridge gourd flower kofta gravy:
- Blend all the ingredients mentioned under “masala paste” with little or no water to a smooth paste.
- Don’t add too much water as then the whole mixture splutters while frying.
- Remove extra oil from the frying pan in which the koftas were fried. Keep about 1.5 or 2 tbsp oil.
- Heat the oil and first fry the cumin. Then add the masala paste.
- Fry for 8-10 minutes and then add all the spice powders.
- Stir and continue to fry the masala paste till it starts leaving oil from the sides.
- Stir and simmer for 10-12 minutes. Lastly add the fried ridge gourd flower
- Switch off the fire and let them be in the ridge gourd flower kofta curry for a few minutes.
- Garnish with coriander leaves and serve ridge gourd flower kofta hot with rotis, naan or jeera rice.
- Milk – 1000 ml
- Condensed milk – 400 gm
- Khoya – 100 gm
- Rose syrup/rose water – 1 tsp
- Dry rose petals – a few
- Dry fruits, pistachio, almond, cashew nut – 25 gm each
- Sugar syrup as per your taste
- Boil the milk till half and then add khoya.
- Add condensed milk.
- Cool the milk; add rose syrup, and dry fruits.
- Add rose petals and adjust the sweetness.
- Transfer into kulfi moulds and chill.
- Serve cold.
Some Glimpses of the Event