Masterclass at Fairfield by Marriott, Bengaluru Rajajinagar

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Chef Aniket Das showing how to prepare the Moong Sprout Ussal

When I was invited to attend a Masterclass at Fairfield by Marriott, Bengaluru Rajajinagar with culinary master chef Micheal Swamy and Executive Chef Aniket Das I was excited as the key concept being used was a cook-off with local ingredients. Cooking with a low carbon footprint has always been a cause close to my heart as is the need to cook with ingredients available locally that is grown by farmers around the vicinity. And the Fairfield brand embodies the philosophy of healthy living with great food, perfectly!

The master class at Fairfield by Marriott Rajajinagar saw Chef Swamy and  Chef Aniket Das trace preparing  Maharashtrian Moong Sprout Ussal and Ragi Upma and Chef Michael Swamy made the Malvani special Chinchoni Curry using local ingredients adding a healthy twist to the food without compromising on its taste.


A sample of images from the Master Class

Here are some useful lessons that I took away from this session:

  • The food you cook should take you on a journey. This is usually achieved by comfort food – one that probably traces back to your childhood and you can relate to with fond memories.
  • Use a local spice blend to keep the local flavours in your food.
  • When you start cooking ensure your pan is warm – not cold or too hot.
  • Always add salt at the end of your cooking since the food gets saltier as the liquids reduce.


Add microgreens to your food to add a healthy twist

And here are the recipes of the dishes made in the class.

Recipe by Chef Aniket Das – Head Chef at Fairfield by Marriott Rajajinagar,
Bengaluru Maharashtrian preparation: Moong Sprout Ussal

Moong Sprout Ussal

2 cups Moong beans, spouted
1 Onion, roughly chopped
2 Tomatoes, roughly chopped
4 cloves Garlic
1 inch Ginger
1 teaspoon Red chilli powder
1/4 teaspoon Turmeric powder (Haldi)
1.5 tablespoons Maharashtrian Goda Masala
1 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1 sprig Curry leaves
3 sprig Coriander leaves (Dhania), finely chopped for garnish
1 tablespoon Cooking oil
Salt to taste
1. Wash and soak the moong beans overnight.
2. Next morning, drain the water and keep it aside in a box to let it sprout. The sprouting process takes a day or two. Once the sprouts are ready, rinse it in cool water and keep aside.
3. Now, make a fine paste of the onion, tomatoes, ginger and garlic using a mixer grinder and keep aside.
4. Heat oil in a pan, add the mustard and cumin seeds and let it crackle.
5. Immediately add the curry leaves and let it splutter.
6. Once they splutter, add the onion paste that we prepared earlier and cook until the raw smell goes away.
7. Now add the red chilli powder, turmeric, goda masala and saute till the curry leaves the sides and looks well cooked.
8. Now, add the sprouted moth beans, 2 cups of water, season with salt and let it simmer with the lid closed till the moth beans are cooked well.
9. If the water dries out, add a little more water, adjust the seasoning and simmer for 5 more minutes
10.The consistency of the curry should be little thin. Garnish with coriander leaves and switch off the heat

Co-created recipe by Chef Aniket Das – Head Chef at Fairfield by Marriott Rajajinagar, Bengaluru and Chef Michael Swamy Bangalore based preparation: Ragi Upma

Ragi Upma
100 g Ragi Semiya
1 cup onion chopped
1 green chilli finely chopped
1 inch Ginger finely chopped
Salt to taste
For the seasoning:
1 tbsp Oil
1 tsp Mustard seeds
1/2 tsp urad dal
1 Red chilli
1/4 tsp Hing
Curry Leaves
1. Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.
2. Drain the water completely using a strainer.
3. Steam it in an idly pot or steamer for 5 minutes. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready. We will do the seasoning now.
4. Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
5. Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
6. Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.

Recipe by Chef Michael Swamy for the Masterclass at Fairfield by Marriott
Bengaluru Rajajinagar Maharashtrian preparation: Chinchoni Fish Curry

Chinchoni Curry

8 fish slices, ½” thick (pomfret, surmai / kingfish)
2 tablespoon oil
500 ml water
1 teaspoon salt
2 teaspoon tamarind purée
6-8 dried red Kashmiri chillies
100 g fresh coconut, grated
8-10 garlic flakes, roughly chopped
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1. Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-5 tablespoon of water, as required.
2. Wash fish and set aside to drain.
3. In a pan, heat oil and fry the ground masala over low to moderate heat for about 5 minutes. Sprinkle in a little water if required, to prevent burning.
4. Add fish and the remaining ingredients. Bring to a boil, lower heat and simmer for about five minutes.
5. Serve hot with steamed rice.

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