Profound probiotic

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There is a sophisticated and cosmopolitan customer group that has an eclectic dining spread being rustled up for it. To deliver vibrant experiences with a contemporary, vivacious twist, a novel concept has been initiated and pioneered by chef Arzooman Irani.

He has gone on a discovery of probiotic foods that will be seen for the very first time in the country. The in-house restaurant Latitude unfurls a repertoire of foods where Chef Irani serves inspired versions of world cuisine which just turned probiotic this spring. The probiotic offerings provide benefits for digestive problems and help promote healthy immune systems.
The root of the word probiotic comes from the Greek word pro, meaning “promoting” and biotic, meaning “life”. They are live microorganisms that are beneficial to the host organism and fall under the umbrella of a growing number of ‘functional’ foods offering many health benefits.
Our digestive system normally has what we would call “good” bacteria and “bad” bacteria. Maintaining the correct balance between the two is necessary. It helps resolve health problems such as constipation, diarrhoea and support an optimal intestinal function, expulsion of harmful toxins from the body, preventing colds by strengthening immunity and reducing unpleasant side effects.
Chef Irani and his culinary brigade have crafted an inspiring array of probiotic specials for breakfast. The live probiotic culture is added to the food so that the ingredients become probiotic. The probiotic concept is applicable to all dishes, provided they are pre-tested and verified.

Ragi dosa with curry leaf chutney
Ingredients for Dosa
Idli rice 500 gm
Urad dal 100 gm
Ragi (finger millet) flour 500 gm
Fenugreek 10 gm
Water (as required)
Salt (as required)
LPBA(probiotic culture) .2 gm
For chutney
Grated coconut 100 gm
Thick yogurt 2 tbsp
Curry leaves 3 sprigs
Green chillies 1 or 2
Ginger 1 piece
Salt to taste

Method
Soak the grains and fenugreek separately overnight.
Grind them into a fine paste. Add required amount of water. Add probiotic culture.
Let the batter ferment for a minimum of six hours. Season it.
Spread in a seasoned hot griddle. Use ghee while cooking it.

Method (for Chutney)
Fry curry leaves in hot oil.
Mix ingredients together to make the chutney.
Serve dosa with chutney.

Belgian waffle with custard apple yogurt and honey macerated nuts
Ingredients
For waffle batter
All purpose flour 500 gm
Milk 550 ml
Sugar 100 gm
Eggs 3
Butter 80 gm
Vanilla beans ½ pod
Baking powder 15 gm
LPBA (probitic culture) .2 gm
Custard apple yogurt
Thick yogurt 100 ml
Custard apple puree 50 ml
Castor sugar as per taste
Honey macerated nuts
Honey 200 ml
Almonds 50 gm
Walnuts 50 gm
Mint leaves 2 sprigs
Method
Sift flour, baking powder (it helps in aeration).
Beat the egg and sugar till it forms soft foam, add milk and fold in the sifted flour. Add in the probiotic culture.
Add melted butter, vanilla bean while whisking. Cook in a waffle machine.
Mix yogurt, custard apple puree, and castor sugar.
Add roughly chopped nuts in the honey (it would be better if it is done in a large quantity and use after 2 weeks).
Finely shred mint leaves and add to the mixture before use.

Coco choco cheese cake parfait
Ingredients
Thick yogurt 300 ml
Coconut cream 150 ml
Castor sugar 50 gm
Cookie crumb 200 gm
Choco chips as required
Note: Yogurt is made with an active
probiotic culture.

Method
Mix yogurt, coconut cream and castor sugar.
In a glass, layer two tablespoon of cookie crumb, followed by two tablespoon yogurt mixture.
Sprinkle choco-chip towards the sides of the glass and repeat the same process once again.
Use a mint leaf as garnish.

Kimchi rolled omelettes with Yaki soba, sautéed mushroom and hash brown
Ingredients
Omelette recipe:
Eggs 2 l Soy 5 ml
Mirin 3 ml l Sugar 5 gm l Bonito flakes (optional) 15 gm l Water 5 ml
Probitic culture .02 gm
Kimchi recipe:
Napa cabbage 100 gm
Salt 5 gm l Scallion 10 gm l Fish sauce 20 ml
Minced ginger and garlic 10 gm l Red pepper powder/paste 10 gm
Yaki soba:
Soba noodles 1 bunch
Chilli sauce 10 gm
Carrot 25 gm
Cabbage 25 gm
Onion 25 gm l Mirin 10 ml l Light soy 10 ml
Minced ginger 5 gm
Sesame oil 3 ml
Sesame seed, a pinch
Sautéed mushroom:
Button mushroom: 100 gm l Salt and pepper as required l Oil 10 ml
Method
Whisk mirin, sugar, soy, bonito flakes with egg. Add in probiotic culture.
Mix kim chi and let it ferment for 2 days, refrigerate for 2 weeks.
Pour egg mixture in a square Tamagoyaki pan and spread it. Spread kimchi in the omelettes leaving a 2 inch space on the either side and roll.
Cut omelette and serve.
Boil soba noodle, and keep under the cold water.
Sauté ginger with vegetables, add chilli sauce, soy and add soba noodles and stir fry. Sprinkle with white sesame seeds.
Blanch mushrooms, strain them and keep aside.
Heat oil, add mushroom and sauté, add salt, pepper finish it with some fine chopped parsley.
Grate half-boiled potatoes, add salt, black pepper, butter, chopped parsley and caramelised onion. Sauté mixture in a hot pan for 2 minutes. Once it is cold, make patties out of it and grill it before serving.

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