Recipes from Subrata Debnath,
Executive Chef Hyatt Regency Chennai
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| Spice Haat Buffet at Hyatt Regency Chennai |
Chef Subrata Debnath, the Executive Chef at Hyatt Regency Chennai, leads a team of around 100 chefs to create amazing culinary experiences across the hotel’s eight restaurants.
A graduate from the Institute of Hotel Management, chef Subrata hails from the steel city of Jamshedpur. With 22 years' experience in the kitchen, he has been with Hyatt for over a decade working at their hotels in Kolkata, Singapore, Bangkok and Kathmandu.
As a seasoned gourmand and connoisseur of flavours, Chef Subrata has an adept sense of food styling and presentation. He tries to give both a local and authentic regional taste to each of the specialist restaurants at the Hyatt which include Italian, Chinese and Asian street food. A self confessed foodie with a passion for perfection, he believes in crafting his dishes with love, passion and an artistic touch.
Here, is Chef Subrata's recipe for Appams and Chicken Stew (Appams are a kind of pancake made with fermented rice batter and coconut milk, served with a range of sides such as vegetable stew, chicken stew, kerala egg curry or chutney):
Recipe for Chicken Stew
Ingredients
- 250gm boneless chicken cubes
- 0.30ml coconut oil
- 0.10gm bay leaves
- 0.10gm cardamom
- 0.10gm cloves
- 20 gm sliced onions
- 2 Slot green chillies
- 0.10gm ginger juliennes
- 0.10gm curry leaves
- 500ml thick coconut milk
- 0.10gm Fennel seeds
- Salt to taste
- 0.10gm shallots
Method:
Heat oil in a deep pan. Add onion, ginger, green chilli and
curry leaves. Saute till onion becomes soft (keep in mind that onions should
not brown in this recipe). When the onion becomes soft, add chicken pieces,
salt and mix well. Add medium thick coconut milk and cover and cook. Stir when
chicken is half done. Continue cooking until chicken is fully done.
Recipe for Appam
Ingredients:
- 1kg raw rice
- 0.5kg boiled rice
- 250gm Urdall
- A few Fenugreek seeds
- 20ml coconut milk
- 10gm sugar
- 10gm cooking soda
Method:
Soak raw rice, par boiled
rice, fenugreek seeds and urad dal for 10 to 12 hours (I soaked it from 6am to
6pm, then ground it and fermented it overnight).
After 10 hours grind
mixture to a fine paste. Add salt, mix well with hands. (I ground it with warm
water). The batter should be of thinner consistency than dosa batter. Store it
in an airtight container, leave it for another 10 hours or overnight to
ferment. In the morning the appam batter will have risen nicely.
Before making appams, add
coconut milk, appam soda and mix well. Keep it aside for 10 minutes.
After 10 minutes the appam
batter can be used to make soft appams.
Traditionally appams are
made in an iron skillet called appa chatti. If you do not have and appa chatti
or appam pan, you can make it in any other non stick pan with a lid.
First coat the appam pan
with oil using a cloth (add a drop of
oil into the pan and wipe it all over with a cloth).
Heat the appam pan, then
reduce the heat to low. Now, add a ladle of batter in the centre of the pan
(pan should not be too hot).
Holding both the handles
of the pan, rotate the pan in such a way that the batter spreads all around in
a circle. The remaining batter will come to the centre (that is why the appam
is thick in the centre and lacy on the outside). After that close the pan with
the lid. The flame should be kept low. Once the appam is cookd and the edges
start turning brown, remove the appam from the pan (the appam will come off
easily if you lift it with your hands).
