You’ll definitely know that your taste buds are in the hands of an artist when you taste Chef Prasad Chirnomula‘s food. Critics and guests alike have given praise to his consistently delectable food, whether it is Indian cuisine in Thali, Thali Too, and INDIA New Canaan or even Mexican fare in his Oaxaca Kitchen. Chef Prasad believes that his restaurants offer authentic cuisine to their guests in a fun atmosphere.
We asked Chef Prasad to share a recipe that he thinks best represents the summer season. He handed us his Sultana Chat recipe and told us that, “Seafood and Scallops scream summer, and this recipe incorporates the salty nature of scallops with the sweetness of fresh green peas and chutney.”
How To Make Chef Prasad Chirnomula’s Sultana Chat
1 lb Dry Sea Scallops (U 10 size)
1 tbsp Unsalted Butter
2 tbsp Olive Oil
Grean Pea Mash
1 cup Green Field Peas (Vatana)
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds
1 tbsp Vegetable Oil
Tamarind Chutney (available in supermarkets too)
1 tbsp Jaggery (Palm Sugar)
1 tbsp Tamarind Pulp
2 tbsp Golden Raisins
6 pces Dates (Large Size pitted)
1 tsbp Sugar
1/2 tsp Chili powder
1/2 tsp Black Pepper powder
1/4 tsp Cumin powder
2 pcs Tomatoes (seeded), finely cubed
1/4 bunch Cilantro, chopped very fine
2 tbsp Olive oil
1 tsp Fresh lemon juice
1. Remove the small side of muscle from the scallops, rinse with cold water and pat dry so there is no moisture.
2. Add the butter and oil to a medium size saute pan on high heat.
3. Once the oil is hot, add the scallops without touching each other scallop.
4. After 1 ½ minute turn the scallop and sear for an additional 1 ½ minute, remove and set aside.
Grean Pea Mash
1. Soak the dried peas for 6 to 8 hours.
2.Drain and add 4 cups of water, turmeric and pressure-cook until soft.
3. Heat a small pan, add oil, toss the cumin seed, once they crackle add to the boiled peas, add salt to taste and mix well and set aside. This sauce should be soupy and runny.
1. In a pan add tamarind, dates, raisins and 4 cups of water. Cook for 20 minutes on a low flame until it is all softened.
2. Now add rest of the ingredients, stir and simmer for 20 minutes and set aside.
3. Once cooled down, grind to a smooth soupy consistency, add water if required.
1. In a mixing bowl combine all ingredients and mix well and set aside.
1. In a deep bowl, place 2 table spoons of pea mash.
2. Place one or two scallops in the center.
3. Drizzle a tablespoon of tamarind chutney.
4. Top it off with a tea spoon of tomato tartar and garnish with your favorite herb or micro greens.
Thali is located at 4 Orange Street, New Haven, CT 06510
Phone Number: (203) 777-1177
Thali Too is located at 65 Broadway, New Haven, CT 06511
Phone Number: (203) 776-1600
Oaxaca Kitchen is located at 228 College St, New Haven, CT 06510
Phone Number: (203) 859-5774
INDIA New Canaan is located at 62 Main Street, New Canaan, CT 06877
Phone Number: (203) 972-8332