Cheesy Malai Broccoli Easy Recipe

Cuisine: Indian Fusion Starter

Serves: 2 pax

INGREDIENTS:

  • 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:

  1. Wash and Cut the Broccoli into big pieces (4 piece of one broccoli).
  2. Then blanch the pieces for 10 min and then soak them in cold water to retain the nice green colour.
  3. Take hung curd in bowl, add salt, pepper, ginger & Garlic paste, garam masala, cream, cheese into it.
  4. Marinate the blanch broccoli for atleast 30 min and maximum 24 hours.
  5. Preheat the oven at 160°C for 15 min.
  6. Then on the baking tray, place the marinated broccoli then add grated cheese on top and bake it for 10 min
  7. Bake till you get golden brown colour.
  8. 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.

SABUDANA CHEESE BURGER WITH KOTU FRIES

Cuisine : Indian Vrat Food

Serve : 2 Pax

INGREDIENTS:

  • 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:

  1. Boil the potatoes and grate them
  2. Soak the sabudana for minimum 20 min
  3. Mix the sabudana with boiled potato adding rock salt, chilli powder and chopped green chilli
  4. Shallow fry them after making round patty (like Tikki)
  5. For Kotu Fries. Cut the raw potato into finger shape (Baton Cutting) then dust them with Kotu aata and fry them till crispy
  6. 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
  7. 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

Boiled Egg Burger Easy Recipe

Cuisine : Continental

Serves : 2 pax

Ingredients:

  • Eggs 6
  • Onion small size 1 pc
  • Tomato small size 1 pc
  • Cheese slice 2 pcs
  • Salt to taste
  • Pepper to taste
  • Mayonnaise 3 tablespoon
  • Ketchup 2 tablespoon

Method:

  1. Boiled and peel the eggs and keep aside.
  2. Slice the onion, tomato and cheese into dice cutting.
  3. Cut the boiled eggs into 2 .
  4. Apply mayonnaise mixed with ketchup on both the side of the half cut eggs.
  5. Then put salt and pepper on it.
  6. Then put one slice each of onion, tomato and cheese.
  7. Cover it with the other half of the boil egg.
  8. Put toothpick so that it remain in position.

Chef Tips:

  • Make sure the eggs are hard boiled.
  • Use thread to cut the eggs to get the fine cutting, don’t use knife
  • You can use different stuffing whatever you like to stuff inside the eggs.
  • You can prepare this recipe in less then 15min

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Methi Malai Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 2 pax

Indian Curry Presentation in Continental style

Ingredients:

  • Paneer/Cottage Cheese 250 Grams
  • Onion medium size 1 piece
  • Green Chilly 1 piece
  • Ginger & Garlic Paste 2-3 tablespoon
  • Cashew nuts or Magaj (pumpkin seeds) 50 Grams
  • Salt to taste
  • Black pepper powder to taste
  • Kasturi Methi handful
  • Cream for garnish (optional)

Method:

  1. Fine chop the onion, green chilly and keep aside
  2. Take a pan or kadai, add vegetable oil, add chopped onion and chillies
  3. Sauté till onion are golden brown, then add the ginger & garlic paste, and all the spices
  4. After cooking for 2 min add cashew or magaj paste
  5. Cook for sometime then add hot water according to the gravy you need
  6. Then add Kasturi Methi by crushing it on the palm of your hands
  7. At the last add paneer cut in diced shape
  8. Cook for sometime more till the paneer soak the gravy, add cream and serve hot.

Chef Tips:

  • To paste cashew nuts or magaj soak them in hot water for like 10 min then blend them using little water, we need a thick paste
  • To make it little spicy if you like spicy food add paste of green chilly because we can’t add red chilly powder else colour will change to red
  • Many people ask me regarding the portion of the food is less, just want to tell them it’s only the presentation, you can always serve a bowl full of gravy with Indian breads on the side
  • Cream you can add more if you want to add.

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