Recipe written as directed by Ancey Gonsalves
Ingredients:
Part 1: Chutney frosting
| Chutney Frosting/ Avocado Frosting | Indian chutneys are usually spicy dips. However, here the consistency matches only. The spiciness is not present, as Avocado is used, instead of green chillies. |
| Avocados | 2 nos. |
| Hung curd | 100 gms. |
| Coriander leaves | 1/2 bundle |
| Mint Leaves | ¼ bundle. Optional. |
| Chillies (Light Green) | 2 nos. |
| Garlic | 2 cloves |
| Lime Juice | 1 nos. |
| Salt | Minimal |
Method:
- De-seed and de-skin the Avocado.
- Blend Avocado with hung curd and hung curd, coriander leaves, mint leaves, chillies, garlic. Blend to paste consistency.
- Use stock-water to help while blending.
Part 2: Filling
| Paneer / Chicken | 200 gms. |
| Vegetables (Cabbage / Carrots / Bell-peppers / Corn) | 2 cups |
| Onions / Spring onions | 2 nos. (medium). Optional. |
Method:
- Apply ginger + garlic paste to the chicken.
- Boil the marinated chicken with salt + pepper + lime juice + minimal water until shred-able.
- Strain the chicken and keep for cooling.
- Shred the chicken using gloves.
- Julienne the mix veggies + (optional) onions.
Assembling the Avocado Chicken Cake:
- Take a firm base.
- Make 8 sandwiches.
- Each sandwich to be stuffed with filling.
- Stack the sandwiches into two columns side-by-side on the firm base.
- Coat the rectangular formation with frosting via a spatula.
- Use coriander leaves to form decorative patterns (Or any other décor can be implemented).
- Write name with chocolate piping.
