Cuisine: Indian Fusion Starter
Serves: 2 pax
Broccoli Medium Size 2 pieces Hung Curd 250 grams Salt to taste White pepper to taste Black pepper powder to taste Cheese Processed or Mozzarella 150 grams Cream 50 grams Garam Masala to taste Ginger & Garlic paste 1 tablespoon METHOD:
Wash and Cut the Broccoli into big pieces (4 piece of one broccoli). Then blanch the pieces for 10 min and then soak them in cold water to retain the nice green colour. Take hung curd in bowl, add salt, pepper, ginger & Garlic paste, garam masala, cream, cheese into it. Marinate the blanch broccoli for atleast 30 min and maximum 24 hours. Preheat the oven at 160°C for 15 min. Then on the baking tray, place the marinated broccoli then add grated cheese on top and bake it for 10 min Bake till you get golden brown colour. Serve Hot CHEF TIPS:
Make sure the broccoli pieces don’t break while blanching Blanching is same like boiling just we don’t cook the vegetables fully, 70-80% cooking The hung curd is important so keep the curd on a stainer or Muslin cloth to drain out all the water. Spices you can add according to your taste.
Cuisine : Indian Vrat Food
Serve : 2 Pax
Potato 3-4 pcs Sabudana 100 grams Sendha Namak (Rock Salt) to taste Red Chilli Powder to taste Green Chilli 2-3 pcs Kotu Aataa 50 grams Hung Curd 50 grams Paneer 90-100 grams Tomato 1 pc METHOD:
Boil the potatoes and grate them Soak the sabudana for minimum 20 min Mix the sabudana with boiled potato adding rock salt, chilli powder and chopped green chilli Shallow fry them after making round patty (like Tikki) For Kotu Fries. Cut the raw potato into finger shape (Baton Cutting) then dust them with Kotu aata and fry them till crispy For making the burger, take one sabudana Tikki, put hung curd on the inside, then one slice of paneer, one slice of tomato, add salt and pepper then put another piece of the Tikki to make it like a burger Serve hot with the fries CHEF TIPS:
Soaking of Sabudana is important so dont miss it Inside of two Tikki you can stuff with veggies and paneer both frying can be deep fry too Use Chips Sona Potato for best results
Cuisine: Indian Main Course
Serves : 2-3 Pax
Golden Seila Rice double chabi 500gms Onion 500 grams Tomato 100 grams Chicken with Bone 500 grams Dahi 200 grams Mustard oil 2 tablespoon Ginger-Garlic paste 2-3 tablespoon Salt to taste Garam Masala to taste Red chilly powder to taste Coriander powder to taste Desi ghee to brush the pan Rose water for fragrance (Optional) Whole spices like Cinnamon, cardamom, pepper corn, bay leaf, clove 2-3 pieces each Refined Oil for Cooking Mint leaves for garnish Method:
Soak the rice for minimum 1 hour then boil it adding the whole spices and salt. Drain the water of the rice after boiling and keep aside. Cut the onion in Jullians (Long Cutting) and fry till golden brown. Marinate the chicken with all the spices, mustard oil, ginger & garlic paste and curd, keep aside for minimum 30 min. Then take a pan, put little oil the start cooking the chicken, then all the golden brown onions, then add the ginger and garlic paste and then tomato purée in it. Cook for 15 min till chicken gets tender. Cover if needed. Then Take a thick bottom pan and brush it with ghee or Oil, put first layer of rice then the cooked chicken layer and then again layer of rice. Put brown onions and coloured rice on it then Cover it with aluminium foil and cook for 10min on low flame (Also known as Dum) Open the cover garnish with mint and rose water Serve hot Chef Tips:
Make sure you use Seila rice, its best for biryani and it doesn’t break so best for beginners too If you using basmati rice, cook it 50% and 50% will be Cooked in Dum You can use boneless chicken too but best is with bone only Make sure the onion turns brown not black, cook on low flame when they are cooked 80-90% The main thing is the flavour so cook with love.