Stuffed Capsicum On Bed Of Makhani Gravy

Cuisine : Indian Main Course

Serves : 2 pax

Ingredients:

  • Small Capsicum 5-6 pcs
  • Boiled Potato 2-3 pcs
  • Salt to Taste
  • Red Chilly Powder to taste
  • Dhaniya Powder to taste
  • Garam Masala to taste
  • Lemon 1pc
  • Onion 1pc
  • Green Chilly 1-2pc
  • Tomato 4pcs
  • Honey for flavour
  • Refined oil for frying
  • Kasturi Methi for garnish

Method:

  1. Cut the top of the capsicum and hollow it by taking out the seeds
  2. Deep fry them to cook properly
  3. Mash the boiled potatoes, add chopped onion, green chilly, spices and mix properly
  4. Stuff this mixture in the Capsicum and keep aside
  5. Sauté the onion and tomato and blend in a blender
  6. Take a thick bottom pan, add oil, then ginger and garlic paste, all the spices, then the blended mixture
  7. Cook well, add honey, Kasturi methi and check salt
  8. Take the serving plate, add the gravy in the centre and then place the stuffed capsicum in the centre
  9. Serve Hot

Chef Tips:

  • While stuffing the capsicum make sure the walls dont break
  • Keep the mixture spicy which you are going to stuff in the capsicum
  • The gravy have to be smooth and little sweet in flavour to make the dish tangy
  • The stuffing can be of Chicken, Mutton, Cheese or potato’s

Paneer Bhurji Easy Recipe

Cuisine: Indian Main Course

Pax: 2pax

Ingredients:

    Paneer 250gms
    Onion medium 2pcs
    Tomato medium 1pc
    Salt to taste
    Haldi to taste
    Garam Masala to taste
    Dhaniya Powder to taste
    Red chilly powder to taste
    Kasturi methi garnish
    Jeera whole 1tsp
    Ginger and Garlic Paste 2 tsp
    Chat Masala to taste in the end

Method:

  1. Cut the onions and tomato into Julienne cutting
  2. Take a pan, add vegetable oil, then add whole jeera into it and then the onion
  3. Sauté onion till cooked, then add Ginger and garlic paste and all the spices into it
  4. Then add the tomatoes and cook till tender
  5. Then add dice of paneer into it, low the flame and mix slowly slowly so that paneer doesn’t break
  6. Add Kasturi methi and chat Masala in the end
  7. Serve hot with Roti or parantha

Chef Tips

  1. While cooking the onion make sure it is not burnt
  2. The dice paneer need to mix slowly to avoid any break
  3. For vegan you can prepare this with Tofu
  4. If you want to mash the paneer and then prepare the Bhurji then you can do it that way too

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Dahi Arbi Easy Recipe

Cuisine : Indian Main Course

Serves : 2pax

Ingredients:

  • Arbi 500 GMs
  • Dahi 250 GMs
  • Salt to taste
  • Haldi to Taste
  • Red Chilli Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Ajwain 1tsp
  • Onion 2-3 medium
  • Ginger-Garlic Paste 2 tsp
  • Vegetable Oil for cooking

Method:

  1. Wash and Boil the Arbi till cooked
  2. Cut the onion into jullians(Long Cutting) and start to sauté in a pan
  3. As the onion about to turn onto golden colour add Ginger and Garlic Paste
  4. Then add all the spices and let it cook
  5. In a bowl take the Curd and whisk it properly with water
  6. Add the Curd into the onion gravy and switch off the gas
  7. Take another pan and put oil
  8. Add Ajwain into it and then add the boiled Arbi cutting into 1/2, sauté it well it get golden brown colour
  9. After the Arbi gets the colour add the gravy into it and cook for 10min in low flame
  10. Add Kasturi Methi for flavour, check salt and serve hot

Chef Tips:

  1. Boil the Arbi in cooker upto 3 whistles. Don’t over cook the Arbi
  2. After adding the Curd the gas have to be off so that the Curd don’t lose the consistency
  3. The cooking to be done with soft hands so that the Arbi don’t break

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Coleslaw Club Sandwich Easy Recipe

Cuisine : Continental

Serves : 4 pax

Ingredients:

  • Jumbo bread 6 pcs
  • Mayonnaise 100 GMs
  • Cabbage 1/2 pc
  • Carrot 1 Pc
  • Salt to taste
  • Pepper to taste
  • Sugar 1 tsp
  • Cucumber 1 pc
  • Tomato 1 pc

Method:

  1. Cut the cabbage and carrot in jullians (long thin cutting)
  2. Mix the Mayonnaise with salt, pepper, sugar and the veggies cut in step 1
  3. Cut the cucumber and tomato into thin slices
  4. Take the first slice of bread, apply Mayonnaise and then the mixture we prepared in step 2
  5. Put second bread on it and then put the slices of cucumber and tomato on it
  6. Then put the third slice on it
  7. Cut the sides, then cut them equally into 4 pcs
  8. Serve cold or after grilling it

Chef Tips:

  • Male sure the bread is fresh else it will crumble and try to use jumbo bread
  • If you are VEGAN then in place of mayonnaise you can use soyabean Curd or tomato ketchup
  • Grilling is best when you are eating it instantly else go for eating it cold

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