CAPTAIN'S ROYAL APPAM
Appams
Ingredients: Jeera Sultan rice (soaked in water), 210 gms; Sugar, 16 gms; Salt, 10 gms; Soda bicarbonate, 1pinch; Dill petals, to taste; Water (room temperature), about 150 ml.
Method:
Drain the soaked rice and grind into a fine, thick, smooth paste, while gradually sprinkling with water. After grinding, take out 20 gms of the ground rice paste, mix with 100 ml water to prepare the starch, also called kurukku, keep aside for cooling to be later mixed into the remaining rice paste. Season with salt and sugar to taste, add the kurukku and allow to ferment at room temperature for at least six hours. Mix the soda bicarbonate with about 150 ml water and mix into the fermented rice paste until the paste has a thick, but pouring consistency. Heat small non-stick woks (appa chatti). Pour approximately half a cup of batter and quickly but gently swirl the pan around so that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Sprinkle with the dill petals. Cover with a lid and back each appam on medium heat till the edges become golden crisp and the centre is soft and spongy.

Sautéed Spinach
Ingredients:
Fresh spinach leaves (trimmed and washed), 360 gms; Olive oil, 10 ml; Madras onions (peeled and finely diced), 20 gms; Garlic (peeled and finely chopped), 1clove; Salt, to taste, Pepper, to taste; Ground nutmeg (optional), 1 pinch.
Method:
Heat the olive oil, Madras onions and garlic in a large skillet or sauté pan over medium-high heat just until the garlic and onions begin to sizzle. Add the spinach in batches, each just enough to fill the pan and sauté until the bottom leaves have wilted slightly. Keep adding the spinach, tossing to move the wilted leaves to the top and the uncooked leaves to the bottom, seasoning each addition with a little salt and pepper, until all of the leaves have started to wilt. Sprinkle with nutmeg (optional), toss one more time and remove from the heat. The whole process will take only about three minutes and keep warm partially covered until required.

DHALIYA AND STRAWBERRY CARPPACCIO
DHALIYA
Ingredients:
Broken wheat, 80 gms; Sugar, 125 gms; Ghee, 40 gms; Cardamom powder, 1 pinch; Milk, 50 ml; Water, 100 ml.
Method:
Heat the ghee in a heavy bottom sauce pan. Add the dry broken wheat and stir-fry for some time. In a separate pot, bring milk and water to the boil. Pour the boiling liquid gently over the sautéed wheat while stirring continuously over low heat. Make sure no lumps are formed. Simmer over low heat while stirring until the liquid has bean reduced. Season with sugar and cardamom powder and let it simmer. Stir dhaliya until it turns into a moist paste.

Cardamom-Saffron Cream
Ingredients:
Whipped cream (sweetened), 80 gms; Cardamom powder, 2 pinches; Saffron threads, 1 drizzle.
Method:
Blend the cardamom and saffron carefully into whipped cream and keep in a cool place.

Valencia Orange Dressing
Ingredients:
Orange juice, 160 ml; Orange zest, 10 gms; Lemon zest, 5 gms; Black peppercorns (crushed), 2 nos; Honey, 60 ml. Strawberries (thinly sliced), 12 nos, Strawberries for garnish, 4 nos.
Method:
Heat the honey and the peppercorns in a skillet over slow heat. Add the orange and lemon zests and glaze for a minute. Add the orange juice and simmer until reduced to approximately 1/3 the original quantity. Set aside and use at room temperature. Place the thinly sliced strawberries on individual plates and coat with a thin layer of orange dressing. Then place the warm dhaliya on top of the plate. Put one spoon of the seasoned whipped cream on top of the dhaliya. Garnish with strawberry. Serves 4.

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