Godrej Sahi Shuruaat Cook Book

Pune's Favourite BCG Executive Chef - Hyatt Regency Pune Chef Line the Phylo sheets with butter and stick two sheets of phyllosheets. Marinate the brie with garlic, salt , pepper and sliced fresh red chilli. Stuff the phyllo sheets with the marinated brie and diced prunes with a cube of butter and fold it into a money bag. Cover the the phyllo sheet with silver foil and bake in the oven. Crackle fennel, cumin, fenugreek seeds and whole red chiily in Godrej Sesame Oil. Add papaya cubes to the oil with the above ingredients and saute. Add the vinegar, water and sugar to the mix and cook until two strings consistency. Cool and keep Aside. Use the papaya chutney as the base to hold the phyllo cup. Add in rucola tossed in french dressing and cherry tomato. Assemble and serve. Method Brie - 62.5g Phyllo Sheet - 1nos Salt - 2g pepper - 1g Thyme - 2g Garlic Flakes - 5g Prunes - 5g Butter - 10g Raw papaya - 50g Whole Red Chilly - 2nos Cumin Seed - 2g Ingredients Fennel Seeds - 2g Kalonji Seeds - 2g Fenugreek Seeds - 2g Sugar - 5g Synthetic Vinegar - 20ml Raisins - 5g Rucola - 20g Fresh red Chilly - 2nos Cherry Tomatoes - 5nos Godrej Sesame oil - 3tsp 07