RECIPES
Dish: Pardewaali Murgh Hawah Mahal
Ingredients:
Ingredient Qty
Chicken 180 gms
Butter 30 gms
Garlic 10 gms
Green Chilli 5 gms
Black Pepper 1 tsp
Salt To taste
Besan flour 5-6 gms
Amul cheese 20 gms
Egg 1nos
Method:
Cook chicken in butter & garlic with green chili & Black pepper. Add salt & besan flour. Put in sheekh & cook for 3 min. Separately mix egg & Amul cheese{Grated}. Put a layer on the chicken and cook in a tandoor till egg & cheese are properly done. Serve with mint and peanut chutney along with spring mix.
Dish: Plank Grilled Bourbon & Honey Salmon, Seasonal Vegetables
Salmon 220 gms
Honey 1 tblsp
Salt and Pepper To taste
Olive oil 1 tsp
Bourbon Whiskey
(For flambe) 30 ml
Roasted
Vegetables 80 gms
celery Salt 1/2 Tsp
Buttermilk Fluid 50 ml
Vetiver 20 gms
For Buttermilk Fluid: Take 60 ml Buttermilk add a pinch of xantana & Kappa. Then add a pinch of salt and Pepper for seasoning. Blend Together. Serve along with Salmon.
For Salmon: Marinate the salmon with honey, salt and Pepper. Keep it aside and arrange it on top of stones with roasted vegetables. Sprinkle celery salt on the salmon and cook it in front of the guest with blowtorch and flambé it with bourbon whiskey. Serve along with the Buttermilk Fluid or lemon butter sauce.
Dish: Aloo Shakarkhand ki Chaat
Sweet Potato 100 gms
chopped onion 50 gms
Chopped tomato 50 gms
Chopped chilli 10 gms
Chopped coriander 5 gms
Tomato Sauce 2 Tblsp
Mint Sauce 2 Tblsp
Chaat Masala 2 Tsp
1. Boil the sweet potato. Peel and dice it. Coat it with salt, Red chilli powder & Cornflour.
2. Separately in bowl, mix chopped onion, tomato, chilli, coriander. Add salt, chaat masala, Tomato sauce & Mint sauce.
3. Add deep fried and diced sweet potatoes. Now add these to the above chaat mixture. Serve with Mint and Peanut
4. Chutney along with spring mix
Dish: Tuscan Brick Chicken
Chicken 300 gms
Sweet Paprika
Powder 50 gms
Dijon Mustard 1 tblsp
Worcestershire Sauce 2 Tsp
Teriyaki Sauce 5 Tsp
Dark Soy Sauce 2 Tsp
Fine Chopped Garlic 10 gms
Salt & Pepper To taste
Oregano 1 tsp
Capes 1/2 Tsp
Chilli Flakes 1 Tsp
Lemon Juice 10 ml
Oil 30 ml
Marinate the chicken with all the above ingredients and leave it overnight. Grill to perfection. Serve with Demi Glaze.