Sugarcane capers

Sugarcane Chicken Drumsticks

INGREDIENTS
Minced chicken

1-1½ cup
Salt to taste                                                                   
Paprika powder      
1 tsp
Finely chopped ginger  
2 tsp                                               
Finely chopped garlic
1 tsp                              
Curry powder                                                  
½ tsp
Soy sauce
2 tbsp                                                       
Egg 1                                                                       
Lemon juice 6 tsp                                                    
Sugarcane juice
6 tsp
Panko crumbs
2 tbsp
Olive Oil
2 tbsp               
Brown sugar         
2-3 tbsp                                                    
Vinegar  2-3 tsp
Honey 2-3 tsp                                                                                                                  
Sugarcane sticks
Mint leaves to garnish

METHOD
In a bowl, add 1-1½ cup minced chicken, add paprika powder, finely chopped ginger and garlic, curry powder, soy sauce, egg and mix well. Sprinkle salt to taste.
Now, add 4 tsp fresh lemon juice and sugarcane juice. Mix 2 tbsp panko crumbs and mix well.
On a hot grill pan, sprinkle 1 tbsp olive oil. Start by preparing dumplings from chicken mixture  using sticks. Cook until dark brown.
To make dip, add 2 tbsp lemon and sugarcane juice, 2-3 tbsp brown sugar, ½ tsp finely chopped ginger, 2-3 tbsp vinegar, 1 tbsp olive oil, 2-3 tbsp honey and whisk well.

FOR PRESENTATION
Place the drumsticks on a plate. n Garnish with mint leaves and serve with the dip. Voila, sugarcane chicken drumsticks are ready to be devoured!

Sugarcane Ice-cream Tart

INGREDIENTS
Coconut milk    
1-1½ cup
Rock salt to taste
Fresh cream    2-2½ cup
Condensed milk      
½ cup                                                         
Marshmallow       
17 pieces
Brown sugar
2-2½ tbsp
Sugarcane juice
1 cup                                                      
Maple syrup
2 tsp                                  
Peppermint as required
Crushed pistachio 1 tbsp
Lemon slice of or garnish
Flower petals for garnish

METHOD
In a hot pot, add coconut milk, a pinch of rock salt, cream, cup condensed milk, 10-12 marshmallows and mix well.

To make Caramel:  In another pot add 2½ tbsp brown sugar, 1 cup sugarcane juice, 2 tsp maple syrup, rock salt to taste, peppermint as required, 4-5 marshmallows and cook.

To make the tart, take a cake mould and pour the mixture from the pot. Deep freeze for an hour. Then, take out the mould from the refrigerator and churn the mixture. Deep freeze the mixture again and repeat this process 3-4 times. Then pour caramel over the mould and spread 1 tbsp crushed pistachio and again deep freeze the tart for 30 minutes.

FOR PRESENTATION
Add a scoop of ice cream, place it atop a slice of cake, and serve.

— Recipes courtesy Chef Gautam Mehrishi