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 pax
Indian Curry Presentation in Continental style
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:
Fine chop the onion, green chilly and keep aside Take a pan or kadai, add vegetable oil, add chopped onion and chillies Sauté till onion are golden brown, then add the ginger & garlic paste, and all the spices After cooking for 2 min add cashew or magaj paste Cook for sometime then add hot water according to the gravy you need Then add Kasturi Methi by crushing it on the palm of your hands At the last add paneer cut in diced shape 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.