my receipes

8/9/2019 My Receipes

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[ ] Machcha Besarou

Chef: Chef Swajib ChatterjeeHotel Swasti, Orissa

Ingredients: 1 rohufish4 tbsp mustard oil

For the marinationturmeric powdersalt

For the gravy1 tbsp mustard oil1/4 tsp rai1/4 tsp kalonji

1/4 tsp methiseeds1/4 tsp fennel powder1/4 tsp cumin powder4 whole red chillies2 tsp curry leaves2 tsp chopped arlic2 tsp mustard paste1/4 tsp turmeric powder1/4 tsp red chilli powder1/! tsp salt1/2 cup watertomato"cut into # pieces! reen chilliescoriander leaveslemon juice

Method: Clean the fish and then marinate it in turmeric powder and salt and leave aside$

%n a pan, heat the oil and add the marinated fish and fry it well$ &a'e the fish out and 'eep aside$

Heat the mustard oil in another pan and to this add the rai, kalonji, methi,fennel powder, cumin, red chillies,curry leaves, arlic and mustard paste and saute well$

&hen add the turmeric, red chilli powder, salt, water, tomatoes and reen chillies$ Cover and coo' for 2minutes$

&o this, add the fried fish and cover and coo' for 1( minutes$ )arnish with coriander leaves and lemon juiceand serve hot$


2/13

[ ] Aloo Posto

Ingredients: *(( m potatoes1/2 tsp turmeric powder2 tsp salt1/2 cup poppy seeds2 red chillies +sabut!"4 reen chillies " slit lenthwise1/2 cup mustard oil

Method: Soa' the poppy seeds in water for about an hour$ )rind it to a smooth paste and 'eep aside$

-eel and dice the potatoes into 1 cm cubes$ Heat oil in a kadaiand fry the potatoes$ &a'e them out and 'eepaside$

.dd the red chillies +sabut to the same oil and add the fried potatoes to it$ &hen add the poppy seeds paste,salt and turmeric powder to it and mi well$

Coo' covered for some time and 'eep stirrin$ .dd little water +warm if re0uired and continue to coo' till thepotatoes are well coo'ed$

)arnish with the slit reen chillies and serve hot with rice$

[ ] Fish Orly

Chef: iru )upta

Ingredients: 4 fillets of betkifish2 tbsp onion " paste1 tsp arlic " paste1 tsp iner paste1/4 tsp ba'in powder tbsp oil2 tbsp wheat flour2 tbsp corn flour1 e1/2 tsp salt or to taste1 tbsp vinear

Method: 3arinate fillets with iner, arlic, onion, salt and vinear for one hour$

lend wheat flour, salt, corn flour e and ba'in powder in a bowl of water$

5ip the fillets in the miture and deep fry in oil$

Serve with chips and salad$

[ ] Chilli Paneer (Chinese)

Chef: iru )upta


3/13

Ingredients: !*( mcottae cheese"cubed2 tsp salt1e1/2 cup corn flour1 tsp iner"arlic pastewater to mi the batter

oil for deep fryin2 cups onions"chopped coarsely2 tbsp reen chillies"thic'ly sliced1 tbsp soya sauce2 tbsp vinear1/4 tspajinomotosome reens for arnish

Method: 3i toether the cottae cheese, 1 tsp salt, e, corn flour, arlic, iner and enouh water to havethe pieces coated with the miture$

Heat the oil, and fry cottae cheese pieces over hih heat to a olden color$

Heat 2 tbsp of the oil in a wo', and stir fry the onions in it over hih heat till they loo' wet$

.dd the reen chillies and stir a few times, add the remaindered salt, soya sauce, vinear, .jino 3oto andthe cheese$

3i well, and serve arnished with some reens$

] Mushroom Fried Rice (Chinese)

Chef: iru )upta

Ingredients: 1 cup rice1 tbsp salt1/2 cup oil2(( mmushrooms"sliced thin2 tbsp celery"chopped fine2 tsp soya sauce1 tbsp vinear1 tsp chilli sauce

Method: oil the rice with 1 tsp salt and 1 tbsp oil, till bite"li'e$ 5rain and rinse under cold water$ 6eave inthe colander and wor' 1 tbsp oil into it$

Heat the rest of the oil and saute the mushrooms and celery over hih heat, till they loo' lossy$

.dd the soya sauce, vinear and chilli sauce, mi well and add the rice$

Stir till rice and veetables are well mied and serve$

[ ] Chilli o!hi (Chinese)

Chef: iru )upta

Ingredients: *(( m cauliflower +gobhi " cut into small flowerets
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4/13

2 tsp salt1 e1/2 cup corn flour1 tsp iner"arlic pastewater to mi the batteroil for deep fryin2 cups onions " chopped coarsely

2 tbsp reen chillies " thic'ly sliced1 tbsp soya sauce2 tbsp vinearsome reens for arnish

Method: 3i toether the gobhi, 1 tsp salt, e, corn flour, arlic, iner and enouh water to have thepieces coated with the miture$

Heat the oil, and fry over medium heat to a olden color$

Heat 2 tbsp of the oil in a wo', and stir fry the onions in it over hih heat till they loo' wet$

.dd the reen chillies and stir a few times, add the remaindered salt, soya sauce, vinear, and the gobhi$

3i well, and serve arnished with some reens$

%f you li'e the gobhisofter, you can blanch it before addin it to the batter inredients$

[ ] Chic"en #orma

Chef: )unjan )oelaRestaurant: Hac'er )erman7itchensew 5elhi

Ingredients: 1 whole chic'en1/2 bowl ghee! sliced onions!"4 tsp crushed arlic*" tsp coriander powder! tsp red chilli powdersalt " to taste2"! cinnamon4"* reen cardamoms1"2 blac' cardamoms!"4 cloves2"!jaifal and javitri1 tsp gol mirch

1/2 tspjeera4(("*(( m dahi"8 kaju1/2 tsp garam masala1 tsp kevar

Method: Heat gheein a deep dish, brown the onions, remove from dish and 'eep aside$

%n the same dish, add the chi'en, arlic, coriander powder, salt and red chilli powder while stirrin$
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5/13

ow add all the other masalas, mi well and 'eep it covered for some time$

9hile it is coo'in crush the crispy browned onions and add them to the chic'en alon with the dahi$

Cover and coo' on slow fire for about 2( minutes$

ow add the kaju, garam masalaand kevar$

Stir aain, coo' for some more minutes$

Serve with sheermal$

[ ] Amritsari Fish

Ingredients: 1 ' fish " cut into medium si:ed chun's

oil for fryin

Marinade8* ml lemon juice1 tsp salt1 tsp rated iner1 tsp blac' pepper

Batter1(( m besan1 tbsp iner paste2 tbsp arlic paste1 tsp chilli powder2 tsp ajwain

4 snipped red chillies1 tsp ba'in powder1(( ml iced watersalt to taste

Method: Combine all the marinade inredients$ -our over the fish and set aside for !( minutes$ ;emove thefish from the marinade and pat dry$

Combine all inredients for the batter$ Coat the fish in the batter and set aside for 1* minutes$


6/13

Method: -ierce the chic'en pieces with a for', and apply butter, salt and pepper all over$

ow place a saucer li'e plate upriht in a dish or a microwave rac', and arrane the chic'en pieces in itplacin the thic'er pieces outwards$ Cover and coo' on H% for five minutes$

;e"arrane the pieces and coo' covered at 8( per cent for five minutes$ =ncover and coo' further on H% for

five minutes$ 6et it stand for two minutes before servin$

CHILLI GARLIC CRAB

Deep fried crabs in a lip-smackingand spicy chilli garlic sauce

Preparation Time : 30 minutesCooking Time : 20 minutes

Ingredients

Crabs 3 large

Red chilli paste 2 tablespoons

Garlic, chopped 1-1! clo"es

#il 2 tablespoons $ to deep fry

%omato ketchup 2 tablespoons

&ish stock 1 1'2 cups

(alt to taste

)(G 1' teaspoon

Cornflour' corn starch 2 tablespoons

(ugar 1 teaspoon

*inegar 1 tablespoon

(pring onion greens, chopped 2 stalks

+gg, hisked 1

Method


7/13

eat sufficient oil in a ok and deep fry the hole crab along ith the clas. Drain andset aside on absorbent paper.eat to tablespoons of oil in another ok. /dd garlic andsaut for a minute. /dd tomato ketchup, red chilli paste and stock. hen the miturecomes to a boil, add salt and )(G.

Dissol"e cornflour in half a cup of ater and add to the sauce. /dd sugar and cook till itthickens slightly.

/dd "inegar to the sauce along ith spring onion greens and mi. /dd the egg in a thintrickle and cook till the egg strands rise to the top.

lace the fried crab in a ser"ing dish, pour the sauce o"er it and ser"e immediately.

BADAMI BABYCORN

PANR MA!ALA4abycorns and cottage cheesein almond based gra"yPreparation Time : 30-0minutesCooking Time : 15 minutes

Ingredients

4abycorns 10-12

Cottage cheese 6paneer7 200 grams

#nions 2 medium

Garlic -5 clo"es

Ginger 2 inch piece

hole dry red chillies 3-

/lmonds 12-15#il 3 tablespoons

%omato puree 2 cups

(alt to taste

Red chilli poder 1 teaspoon

Cumin poder 1'2 teaspoon

Coriander poder 2 teaspoons


8/13

Garam masala poder 1 teaspoon

Dry fenugreek lea"es 6kasuri methi7 1 tablespoon

Method

ash and thinly slice the babycorn. Cut paneer into one inch si8ed triangular

pieces.

eel, ash and roughly chop onions and garlic. eel, ash and chop half theginger and cut the remaining half into 9ulienne for garnish.

Remo"e stems of hole red chillies. Grind the red chillies, almonds, onions, garlicand ginger into a fine paste using half a cup of ater.

%ake oil along ith ground paste, tomato puree, salt and half a cup of ater in amicroa"e bol. Cook, co"ered on )icroa"e :G 6100;7 for four minutes.

(tir and add sliced babycorn, paneer pieces, red chilli poder, cumin poder,coriander poder and garam masala poder and mi ell. Co"er and cook on

)icroa"e :G 6100;7 for ten minutes.

%ake the kasuri methi in a microa"e and roast, unco"ered, on )icroa"e :G6100;7 for half a minute. Remo"e, crush and sprinkle o"er the gra"y. (er"e hot.

CR"NCHY PANR PA#ORA

Deep fried boondi coated cottage cheesePreparation Time : 25 minutesCooking Time : 15 minutes

Ingredients

Cottage cheese 6paneer7 250 grams

#il to deep fry

4oondi 1 cup

Garlic


9/13

Gram flour 6besan7 1 cup

Ginger paste 1 tablespoon

Garlic paste 1 teaspoon

Red chilli poder 1'2 teaspoon

%urmeric poder 1'2 teaspoon

(oda bicarbonate a pinch

MethodCut cottage cheese into to inch by half inch by half inch batons. (lit each baton into halflea"ing one edge intact for filling.

Crush the boondi ith your hand and set aside.

%o make garlic chutney, peel and roast garlic in one teaspoon of oil. )i ith red chillipoder and salt and grind to a smooth paste.

%o prepare batter mi gram flour ith this paste, red chilli poder, turmeric poder, soda

bicarbonate and salt. /dd sufficient ater and hisk ell to make a batter of a coatingconsistency. Rest the batter for about fifteen minutes.

(tuff garlic chutney into the slit of each cottage cheese baton.

eat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in thecrushed boondi and deep fry on medium heat till crisp and golden bron. Drain onabsorbent paper.

(er"e hot ith a chutney of your choice.

#ADAI PANR

Cottage cheese cooked in spicykadai masala

Preparation Time : 25-30minutesCooking Time : 12-15 minutes

Ingredients


10/13

Cottage cheese 6paneer7 1 inch triangles 500 grams

#il 3 tablespoons

hole dry red chillies, broken 2

Clo"es 2

Coriander seeds, crushed 2 tablespoons

#nion , sliced 2 medium

Cinnamon one inch sticks 2

4ay lea"es 2

Garlicpaste 2 teaspoons

Ginger paste 2 teaspoons

Red chilli poder 2 teaspoons

%omatoes, chopped 5-! medium

(alt to taste

&resh coriander lea"es, chopped 2 tablespoons

Method

eat oil in a kadai, add broken red chillies, clo"es, crushed coriander seeds and onionsand saut for to minutes. /dd cinnamon and bay lea"es and stir. /dd garlic paste, gingerpaste and red chilli poder and stir. Continue to saut for to minutes.

/dd tomatoes and salt and saut till the tomatoes become soft.

/dd paneer and stir gently. Cook on lo heat till the paneer is heated through.

Garnish ith coriander lea"es, toss and ser"e.

#ADAI PANR$Mi%ro&a'e

/ dry dish = paneer cooked ith hole spicesto perfectionPreparation Time : 20 minutes

Cooking Time : 10-15 minutes

Ingredients


11/13

Cottage cheese 6paneer7 1 inch triangles 250 grams

#nions, sliced 2 medium

Garlic paste 1 tablespoon

Ginger paste 1 tablespoon

&resh coriander lea"es 2 tablespoons

Red chillies 2

#il 2 tablespoons

4ay leaf 1

Cinnamon 1 inch stick

4lack peppercorns !

Coriander seeds 1 teaspoon

Green cardamoms 3

Clo"es

%omato puree 1 1'2 cups(alt to taste

Red chilli poder 1 tablespoon

Garam masala poder 1 teaspoon

Method

Cut paneer into one inch sided triangles. eel, ash and slice onions. eel, ash andgrind ginger and garlic to a paste. Clean, ash and chop coriander lea"es. Remo"e stemsand break red chillies into to pieces each.%ake oil, broken red chillies, bay leaf,cinnamon, peppercorns, coriander seeds, cardamoms, clo"es, sliced onion, garlic-gingerpaste in a )icroa"e proof bol and mi. Cook on )icroa"e :G 6100;7 for fi"eminutes.

/dd tomato puree, salt, red chilli poder, garam masala poder and mi. Cook on)icroa"e :G 6100;7 for three minutes.

/dd paneer pieces and mi. /dd chopped coriander lea"es and mi. Cook on )icroa"e:G 6100;7 for to minutes.

/llo standing time of fi"e minutes. (er"e hot.


12/13

M"!HROOM( BABYCORN AND PANR

TA)A MA!ALA

mushrooms,babycorns and paneer cooked inmasalasPreparation Time : 10-15 minsCooking Time : 25-30 mins

Ingredients

4utton mushrooms, hal"ed


13/13

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