Recipes

INGREDIENTS
Chicken breast     4nos
Salt                         To taste
Pepper                   To taste
Oil                           15ml
Mixed herbs          5gm

PROCEDURE:
1. Marinate the chicken breast with salt,pepper & mixed herbs.
2. Lightly Oil the griller and cook it on both the sides until tender.

 

 

GARLIC MASH
INGREDIENTS:

Potatoes              200gm
Garlic                   20gm
Butter                  50gm
Fresh cream       20ml
Salt                      To taste
Pepper                To taste
Water As required

PROCEDURE:

1. Boil the potatoes until soft in salted water.
2. Peel & mash the potatoes.
3. Add the softened butter ,cream, fried garlic .
4. Season well & serve hot

Ingredients:
Chicken                  200 gms
Chicken sausage   100 gms
Cabbage                  100 gms
Oil                            15 ml
Onions                    190 gms
Carrot                      100gms
Bacon                      50 gms
Olives                      20 gms
Gerkhins                20gms
Capers                    5 gms
Tomato paste        10 gms
Roman tomatoes  100gms
Salt                          to taste
Pepper powder     10 gms
Sour cream            10 ml
Parsley                   10 gms
Celery                     50 gms
White wine            30 ml

Procedure:
1. Heat oil and add onions and carrots and sauté until translucent.
2. Add sausage, chicken, pickles and tomato paste. Bring to a boil, reduce heat and simmer 2 minutes.
3. Add capers, olives stewed tomatoes and bring to a boil. Add wine and simmer gently for 20 minutes.
4. Adjust seasonings and garnish with sour cream and lemon. Serve hot with multigrain bread.

Ingredients:
Oranges                           2 nos
Chicken breast               2 nos
Parsley fresh                  10 gms
Arborio rice                   100 gms
Cashew nuts                  50 gms
Oil                                    100 ml
Vinegar                           30 ml
Salt                                  to taste
Black pepper powder  20 gms
Green lettuce                50 gms

Procedure:
1. Grate oranges and keep aside.
2. Use orange skin for cooking rice.
3. Dry roast cashew nuts for garnish.
4. Prepare vinaigrette dressing and add orange juice and well season it.
5. Grill chicken breast and cut into cubes.
6. Peel and cut oranges into cubes.
7. Combine chicken, orange cubes, cooked rice in dressing and serve on a bed of lettuce.
8. Garnish with fresh parsley and roasted cashew nuts and serve chilled.

Ingredients:
Eggs                       8 nos
Potatoes                500gms
Oil                          50 ml
Onions                  100gms
Salt                        to taste
Pepper powder   10 gms
Chorizo sausage    100 gms
Green peas
Olive oil
Butter
Oil for frying

Procedure:
1. Blanch green peas and blend it to puree and strain. whisk in olive oil, garlic and season sell.
2. Heat oil sauté garlic, onions, and chorizo sausage.
3. Whisk in eggs and deep fried potatoes and add the chorizo mixture.
4. Take omelette pan and heat oil and add the egg mixture cook it till eggs are half done.
5. Flip it with the help of plate and cook on the other side.
6. Again flip back to the plate and cover with foil and bake it in the oven for 10 mins and serve hot with green pea sauce.

Ingredients:
Eggs                      2 nos
Flour                    200 gms
Oil                         10ml
Salt                       10 gms
Mushrooms        500 gms
Pepper powder  10 gms
Onions                 100gms

Procedure:
1. Combine eggs, flour , salt, oil and water make a nice dough.
2. For filling. Sauté Chopped mushrooms, onions, salt, pepper and mix thoroughly.
3. Cut dough into equal sizes and roll each into a 2 inch circle.
4. Spread 1 teaspoon of filling on the circle almost to the edges, fold and create a half moon, and pinch the edges together.
5. Boil or bake pelmini and serve hot with cheese sauce, sour cream, and also with melted butter.

INGREDIENTS:
Paneer cubes                   250gm
Ginger garlic paste         50gm
Curd                                  150gm
Red chilli powder           15gm
Turmeric                          5gm
Cumin powder                15gm
Coriander powder          15gm
Garam masala powder  5gm
Salt                                    to taste
Butter                               50gm
Chaat masala                  15gm
Fresh coriander              1bunch
Mint leaves                      1bunch
Lemon                              1no

PROCEDURE:
1. Make a marinade of curd,ginger garlic paste,chilli powder,turmeric ,cumin,coriander, salt, garam masala powder & lemon juice.
2. Marinate the paneer cubes with the above marinade for atleast 1 hours.
3. Skewer the paneer and place in a Preheated tandoor.cook until the paneer is soft.
4. Brush with butter ,sprinkle chaat masala.
5. Garnish with chopped coriander and mint.
6. Serve hot.

Ingredients:

• 250 gms Rice
• 250 gms Split Moong Dal,
• 8 gms Turmeric powder
• Salt as per taste
• 5 gms Asafetida (hing powder)

For Tempering:

• 25 ml Ghee
• 15 ml Oil
• 8 gms Cumin seeds
• 8 gms Mustard seeds
• 10 gms Ginger, finely chopped
• 1 Green chili, finely chopped
• 2 nos Red Chilies whole, broken into pieces
• 1 large tomato, chopped
• 75 gms green peas
• salt, to taste

METHOD OF PREPARATION :
1. Take 250 gms rice and 250 gms moong dal in a bowl.
2. Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
3. Place the rice and dal to a pressure cooker and add around 1 ¼ litre water.
4. Add salt, turmeric powder and asafetida and pressure cook on high heat for 5- whistles.
5. The rice and dal will cook and be very soft and mushy, set aside.
6. To another pan on medium heat, add ghee and oil.
7. Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
8. Add chopped ginger and green chili. Sauté for 30 seconds or until the ginger starts turning light golden brown in color.
9. Add chopped tomatoes and green peas. Cook for 2 minutes, you don’t want the tomatoes to get too mushy.
10. Add the cooked rice and dal to the pan.
11. Mix till well combined, add salt and adjust to taste.
12. Garnish with coriander leaves and serve the moong dal khichdi with some extra ghee on top. Also it’s usually served with some papad, achar (pickle) and yogurt on the side.

Ingredients:
1 kingfisher light beer        650 ml
Cinnamon stick                   10 gms
Fresh cream                         100 ml
Eggs yolks                            4 nos
Sugar                                    50 gms
Pepper powder                   10 gms

 

 

Procedure:
1. Open and pour beer in sauce pot add sugar cinnamon, mix well and reduce to half.
2. Make liaison of cream and egg yolks and keep it in fridge.
3. Mix reduced beer and liaison at same temperature to avoid curdling.
4. Season with little pepper powder and serve hot garnished with grated cinnamon dust

INGREDIENTS

Chicken drumstick         6 nos
Ginger garlic paste         50gm
Curd                                   150gm
Red chilli powder            15gm
Turmeric                           5gm
Cumin powder                 15gm
Coriander powder           15gm
Garam masala powder   15gm
Salt                                     to taste
Butter                                50gm
Chaat masala                   15gm
Fresh coriander              1bunch
Mint leaves                      1bunch
Lemon                              1no

PROCEDURE

1. Make a marinade of curd,ginger garlic paste,chilli powder,turmeric , cumin,coriander,salt garam masala powder & lemon juice.
2. Marinate the chicken drumsrticks with the above marinade for atleast 2-3 hours.
3. Skewer the chicken and place in a Preheated cook until the chicken is soft and tender.
4. Brush with butter ,sprinkle chaat masala.
5. Garnish with chopped coriander and mint.
6. Serve hot.

Ingredients:

Chicken breast       500gms
Mushrooms            250 gms
Onions                    100 gms
Garlic                       50 gms
Flour                        20 gms
Butter                      50 gms
Salt                           to taste
Pepper powder      20 gms
Fresh cream           100 ml
White wine             30 ml
Olive oil                  30 ml
Chicken stock        500ml
Thyme                     10 gms
Fresh parsley         10 gms
Carrots                    100gms

Procedure:
1. Season chicken on both sides sear and keep it aside.
2. Melt butter add garlic, onions, carrots,celery and sauté.
3. Add flour and cook till light brown, and whisk in white wine.
4. Pour chicken stock and allow to boil.
5. Add seared chicken to vessel and cook further with thyme.
6. Add quarters of mushrooms and cook, adjust seasoning.
7. Finish off with fresh cream fine chopped parsley. Serve hot.