Author Archives: staff

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.

Ingredients:

Spinach                          2 bunches
Arborio rice                   100 gms
Shallots                           50 gms
Olive oil                          10 ml
Butter                             50 gms
Salt                                  to taste
Black pepper powder  10 gms
Bay leaf                           1 nos
Vegetable stock            200 ml
Lemon                            1 no
Procedure:
1. In a large pot heat oil add bay leaf and shallots and cook till translucent.
2. Add blanched spinach and took till its raw flavor is removed.
3. Add uncooked rice and stir for few minutes and gradually add vegetable stock and continue to cook.
4. Season with salt and black pepper powder and finish off with lemon juice.
5. Garnish with fresh parsley and Parmesan cheese.

Ingredients:

Chicken breast               2 nos
Ricotta cheese                50 gms
Arborio rice                    100 gms
Salt                                   to taste
Black pepper corns       10 gms
Parsley                            10 gms
Ham                                4 slices
Oil                                    20 ml
Fettuccini pasta            150 gms
Garlic                              15 gms
Butter                             20 gms
Fresh cream                  100 ml.
Procedure:

1. Blanch pasta for base and keep aside.
2. Cut chicken breast a butterfly cut and hammer and spread it.
3. Marinate with seasonings.
4. Cook Arborio rice and mix with ricotta cheese.
5. Place ham slices on chicken breast and put the mixture of rice and cheese and roll it and tie it with thread.
6. Sear it on griddle to give golden color and finish it in oven.
7. Serve on a bed of pasta tossed with butter and garlic.
8. Garnish with fresh thyme and cream sauce.

Ingredients:
Tomatoes               300 gms
Capsicum               3 nos
Zucchini                 100 gms
Potatoes                 100gms
Rice                        100 gms
Olive oil                  50 ml
Onions                    100 gms
Garlic cloves          20 gms
Tomato paste        10 ml
Cinnamon             1 pinch
Black pepper        10 gms
Egg plant              2 nos
Oregano                10 gms
Thyme fresh         10 gms
Basil leaves          10 gms
Procedure:
1. Slice 3 tomatoes and capsicum heads and and using a spoon scoop out.
2. Sprinkle with little salt and sugar and rub inside and keep aside.
3. Chop tomatoes, zucchini bell peppers, onions and garlic.
4. Heat oil add onions garlic and bayleaf and cook and stir frequently.
5. Add tomato puree and paste mint and spices then stir in rice and cook with veg stock.
6. Season well and stuff tomatoes and capsicum bake it at 200 degree temperature.
7. Sprinkle with fresh parsley and serve hot.

Ingredients:

Chicken                                         750 gms
Onions                                           100 gms
Mushrooms                                  200 gms
Tomatoes                                      100 gms
Bell peppers red                          2 nos
Bell pepper yellow                      2 nos
Olive oil                                        50 ml
Garlic                                            50 gm
Wooden skewers                        10 nos
Paprika powder if required     10 gms
Cheese sauce                               100 ml
Procedure:
1. In a large bowl combine chicken, onions tomatoes, mushrooms, bell peppers, olive oil pepper powder salt.
2. Thread the meat and vegetable to a wooden skewers and keep it in fridge for 4 hrs.
3. Grill on griddle basting it with olive oil until done. Don’t not burn it.
4. Serve hot with cheese sauce.