BE-WAZNI DOODHIA SANGAM

BEWAZNI DOODHIA SANGAM

( A chef’s creativity of milky paneer delicately turned to a feather light appetizing snack for a non greasy, filling food affair )

Ingredients:

  1. 1 tblsp Fresh Cream
  2. 500 gms paneer / cottage Cheese sliced into 1 ‘CUBES
  3. 1 cup Cheese grated
  4. 1/2 tsp Peppercorns crushed
  5. 2 medium sized Tomatoes sliced
  6. 1 tblsp Mint Chutney
  7. 2 medium sized Onions sliced
  8. 100 GMS processed Cheese

For Marinade:

  1. Chaat Masala to taste
  2. 1/3 cup Hung Yogurt
  3. 2 tblsp Mustard Oil
  4. 4 tsp Ginger Garlic Paste
  5. 1 tsp Garam Masala Powder
  6. 1 tsp Coriander Powder
  7. 1 tsp Cumin Powder
  8. 2 tsp Red Chilli Powder
  9. Salt to taste

How to make HARE BHARE PASANDE:

  1. Slice paneer into seven pieces.
  2. Mix well all the marinade ingredients and spread evenly on the cut paneer.
  3. Keep aside for 10 minutes.
  4. Spread mint chutney evenly on the cut paneer.
  5. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
  6. Stack each layer of cut paneer one on top of the other, by repeating the process.
  7. Make a mixture of cream and crushed black pepper and pour out over the top layer.
  8. Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven. / BARBEQUE / GRILL
  9. Cut into desired equal sizes. SERVE HOT WITH ONION RINGS.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , , | Leave a comment

CHINESE EGGS FOO YONG

CHINESE FOO YONG

( Traditional Chinese omlette to be eaten at breakfast / or lunch or dinner — an all time favorite )

Ingredients:

  1. 6 eggs, lightly beaten
  2. 1 cup fresh bean sprout
  3. 1/4 cup minced scallion
  4. 1/4 cup minced bamboo shoot or celery or shredded Chinese cabbage
  5. 4 water chestnuts, minced
  6. 1/3-1/2 cup slivered cooked ham or chicken or pork or minced shrimp
  7. 1 teaspoon soy sauce
  8. 2-3 tablespoons peanut oil (or other cooking oil)

Foo Yung Sauce:

  1. 1 cup chicken broth
  2. 1 tablespoon soy sauce
  3. 2 teaspoons sugar
  4. 2 teaspoons vinegar
  5. 1 tablespoon cornstarch
  6. 2 tablespoons water

Method:

  1. Mix eggs, vegetables, meat and soy.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
  5. Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
  6. In a bowl, blend cornstarch and water.
  7. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  8. Serve with hot Egg Foo Yung.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , , | Leave a comment

CHINESE CHEESY SIU MAI

CHINESE CHEESE SUI MAI

( A Chinese national starter, served with a tender soft mildly flavored cottage cheese filling delicately steamed and relished with a tantalizing dip of your choice )

Ingredients:

  1. Filling:
    • 250 gms fresh paneer
    • 50 g water chestnuts
    • 1/2 sq. inch fresh lemon zest
    • 1 spring onion
    • 1/2 teaspoon fine chopped ginger
  1. Pastry:
    • 100 gms corn flour
    • 1/4 teaspoon salt
    • 1/2 cup boiling water
    • 1 teaspoon oil
    • parsley for garnishing
  1. Seasoning:
    • 1 tablespoon light soya sauce
    • 1 teaspoon cornstarch
    • 1 teaspoon sugar
    • 1 teaspoon synthetic vinegar
    • 1/8 teaspoon pepper
    • 1/2 cup water
    • 1 tablespoon oil

Directions:

  • Filling:
    1. Grate or finely cube the paneer / cottage cheese. Peel and dice the water chestnuts. Soak the fresh lemon zest in the hot water till soft and mince. Chop the spring onion. Put all the above ingredients with the ginger into a food processor to mince into a puree.
    2. Place all the seasoning in a bowl and stir till dissolves. Stream into the grated paneer to mix well. Marinate for 30 minutes.
  • Pastry:
    1. Sift the cornflour and salt in a mixing bowl. Pour in the boiling water and stir vigorously. Cover for 1 minute then add the oil to knead well.
  • To Complete:
    1. Roll the dough into a thin long cylinder. Divide into 40 equal portions. Roll each into a small thin round to put in the filling. Press in the edges to shape like a crescent shaped basket. Flatten the top with a knife then garnish with the parsley.
    2. Put in a greased steamer to cook over high heat for 5 minutes.
    3. serve piping hot with a choice of your dip – Sichuan, tomato garlic, teriyaki etc.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , , , , , | Leave a comment

MOROCCAN HUMMUS’d DEVILED EGGS

Moroccan Hummused Deviled Eggs

A new twist on an old favorite! Try this easy appetizer recipe for deviled eggs with Moroccan hummus, instead of egg yolks.

Ingredients:

  1. 6 hard boiled eggs, peeled and cut lengthwise
  2. 2 cups of desired hummus

Preparation:

  1. Remove eggs yolks from eggs and discard or save to make traditional deviled eggs for a variety.
  2. With a pastry bag (or freezer bag with corner cut off), pipe hummus on egg halves. You can sprinkle with finely chopped parsley with most types of hummus or paprika or crushed red pepper for traditional hummus.
  3. Serve chilled.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , | Leave a comment

AVGOLEMONO

Greek AVGOLEMENO

( This is a favorite soup Greek Food culture serves as a first course at the fine dining of a traditional Greek food affair. This is a very tasty and easy Greek soup which may be served cold or hot. Served cold, it is wonderful on a hot summer day. )

Ingredients:

  1. 500 ml of home made stock / water
  2. 1/4 C raw rice
  3. 3 eggs
  4. 1/4 C fresh lemon juice
  5. Optional – shredded cooked chicken
  6. 1 lemon, thinly sliced

Method:

  1. Bring first 3 ingredients to a boil in a saucepan.
  2. Cover and simmer until rice is tender, about 15 minutes.
  3. Remove from heat.
  4. In a bowl, beat the eggs untill fluffy, then beat in lemon juice.
  5. Slowly stir about 2 C hot broth into the egg mixture and whisk vigorously.
  6. Pour back into rest of soup.
  7. Whisk until slightly thick.
  8. Add shredded cooked chicken if desired.
  9. Serve hot or refrigerate until cold.
  10. Garnish with lemon slice.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , | Leave a comment

HERB SCENTED COTTAGE CHEESE in PESTO INDIANA

( A delicate and exotic fusion recipe of cottage cheese well folded in Italian pesto – a’la Indiana – a wonderful snacks preparation )

How to make home made herb scented cottage cheese

Cottage Cheese Grape Fruit Jello

  1. 2 litre full-cream milk
  2. ½ tsp citric acid/lemon juice
  3. ½ cup warm water
  4. salt – to taste
  5. assorted fresh herbs

Preparation:

  1. Set the milk up to boil.
  2. As the milk is ready – add the fresh herbs and allow to boil only as much to mellow the flavor.
  3. Add salt and taste the milk to the flavor of brine water.
  4. When the milk comes to a boil, pour the acid-water/lemon juice-water mix, into it.
  5. Reduce the heat and stir continuously until the milk is completely curdled.
  6. Remove from the heat when the separation of the curds and yellowish whey is complete. Discard the fresh herbs.
  7. Strain the mixture through a clean muslin cloth.
  8. Hold it under running water for a minute and then press out the excess water.
  9. Hang the muslin for 15-20 minutes so that all the whey is drained out.
  10. To make the paneer into a block, tie the muslin and place it under something heavy.
  11. The paneer can now be cut into chunks and used as shown.

How to make Italian pesto a’la Indiana

HERB SCENTED COTTAGE CHEESE IN PESTO INDIANA

Ingredients:

  1. 50g pine nuts
  2. 50g Cashew nuts
  3. 100g Coriander
  4. 50g Chervil
  5. 50g Tarragon
  6. 70g Parmesan (finely grated)
  7. 3 cloves garlic peeled
  8. 1x 2 inch peeled piece of ginger chopped
  9. 1x large red chilly de-seeded & chopped
  10. 1x tbsp limejuice
  11. Salt to taste
  12. 8 tbsp extra virgin olive oil

Method:

  1. Place nuts, garlic, chilli and ginger in a food processor and whiz for 1 min. Then add picked herbs and whiz to a course pulp. To this, add the half of the olive oil and set the seasoning.
  2. Then finally add the cheese and whiz quickly for 30 second. Blend the pesto Indiana with remaining olive oil.

The compilation
On a platter, pour over the blended pesto Indiana and place home made cottage cheese cuboids well garnished with fresh rosemary and enjoy this great fusion recipe cold as a snack.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , , , , , | Leave a comment

RAMPURI MAJLISI ANDE

Majlisi Ande is a classic recipe from the kitchens of the Rampuri cuisine which is articulately stuffed in colored bell peppers to give a touch of a very presentable novel way to serve the rare recipe of a Rampuri Majlisi Ande.

There are several variations you can try with the stuffing. In fact, it can be presented as stuffed bell-peppers with tomato gravy too.

Ingredients:

  1. 4-5 small-sized bell-peppers
  2. 04 eggs
  3. 2 small onions – finely chopped
  4. 1 cup English cheddar cheese – crumbled
  5. 10-15 raisins
  6. 2 tbsp diluted saffron strands in kewra water
  7. 2 tbsp oil
  8. 1/2 cup cilantro – finely chopped
  9. 1/2 tsp ginger-garlic paste
  10. salt – to taste
  11. lemon juice – to taste
  12. 1/2 tsp paprika or red chilli powder
  13. 1 tsp garam masala

For the Gravy

  1. 2 cups yogurt
  2. 2 tbsp coconut milk
  3. 1/2 tsp sugar – if required
  4. 1 cup water (or a little more)
  5. 1/2 cup tomato puree
  6. 2 tbsp oil
  7. 2 tsp ginger-garlic paste
  8. 1 tsp garam masala
  9. 1 tsp red chilli powder
  10. 1 tsp turmeric powder
  11. 2 bay leaves
  12. salt and lemon juice – to taste
  13. 1/2 tsp cumin seeds
  14. 2-4 tbsp milk (optional)

Method

Boil the Bell-Peppers

  1. Wash and cut off only the top of the bell peppers. Remove all the seeds and pith.
  2. Then put them in a pot of boiling water. Cover and cook for about 10 mins or until they are tender and soft, but retain their shape.

Prepare the Stuffing

  1. Now take the boiled eggs, grate them evenly and add all the spices for the filling to it. Take a pan, add 2 tbsp oil and saute the finely chopped onions. When they turn soft and glazed, add them to the grated eggs filling mixture. Also add the chopped cilantro, leaving some for garnish, and the raisins.
  2. Stuff the boiled capsicum with the filling. Add 1 tsp of coconut milk on the top, followed by the crumbled English cheddar cheese.

Baking the Bell-Peppers

  1. Grease a cookie-sheet with non-stick spray. Now take a cooking brush and apply a thin layer of oil to the outside of the bell-peppers. Now place them at least 2-inches apart on the baking sheet.
  2. Preheat oven to 450 deg F and bake for 40-45 mins(may be longer), until the outer skin becomes broiled and thoroughly cooked. Rotate the baking tray by 180 deg after 20 mins for even distribution of heat. A nice test is to see that it starts peeling, and becomes soft to touch. When a fork or a tooth-pick passes through the skin without much effort, you know that the peppers are roasted and cooked.

Optional Preparing the Gravy

  1. you can serve the above Baked & Stuffed Bell Peppers as an appetizer or a side dish by itself. To make this as an entree, we will add these to an indian-style curry.
  2. Beat the 2 cups yogurt with 1/4th cup of water to form a smooth paste.
  3. Now take 2 tbsp oil, add cumin seeds, and when they start spluttering, add the bay leaves, ginger-garlic paste and the tomato puree. Add all the dry spices for the gravy in the list above, and saute for about 2-3 mins.
  4. Now add the coconut milk, sugar and the blended yogurt to this mixture and cook everything on medium-flame for 8-10 mins. Keep stirring in between and add some water as required to form a thick, creamy gravy. Add 2 tbsp whole milk if required just to add to the thickness.
  5. Assemble the Rampuri Majlisi Ande stuffed in bell peppers
  6. Once the gravy is thick enough, remove from flame and allow it to cool a little. Drop one heaped tablespoon of the gravy on top of each capsicum. Arrange the baked bell-peppers on a serving dish. Now add the gravy all around, or alternately, add the capsicum to the gravy itself, however you wish to present.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , , , , , , , , | Leave a comment

TIBETEAN EGG MOMOS

TIBETEAN EGG MOMOS

( An all time favourite Tibetean national starter, served with a lip smacking juicy eggs mildly flavored filling delicately steamed and relished with a tantalizing dip of your choice )

Ingredients:

  1. Filling:
    • 04 eggs
    • 50 g ginger
    • 50 gm garlic
    • 50 gms green chilly
    • 1/2 sq. inch fresh lemon zest
    • 1 spring onion
  1. Pastry:
    • 100 gms maida
    • 1/4 teaspoon salt
    • 1/2 cup boiling water
    • 1 teaspoon oil
    • parsley for garnishing
  1. Seasoning:
    • 1 tablespoon light soya sauce
    • 1 teaspoon cornstarch
    • 1 teaspoon sugar
    • 1 teaspoon synthetic vinegar
    • 1/8 teaspoon pepper
    • 1/2 cup water
    • 1 tablespoon oil

Directions:

  • Filling:
    1. Break the eggs and mix the filling ingredients and whip it well. Cook the eggs and mixture in the style of an akuri and leave it to cool.
  • Pastry:
    1. Sift the cornflour and salt in a mixing bowl. Pour in the boiling water and stir vigorously. Cover for 1 minute then add the oil to knead well.

To Complete:

  1. Roll the dough into a thin long cylinder. Divide into 24 equal portions. Roll each into a small thin round to put in the filling. Press in the edges to shape like a crescent shaped basket. Flatten the top with a knife then garnish with the parsley.
  2. Put in a greased steamer to cook over high heat for 5 minutes
  3. Serve piping hot with a choice of your dip – Sichuan , tomato garlic , teriyaki etc.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , , , , | Leave a comment

BAKED ALASKA : An ageold world famous classic dessert

THE BAKED ALASKA

A dessert made of a layer of sponge topped with ice-cream, all of which is then coated in a layer of Egg meringue. Bake the Alaska quickly (about 5 minutes) in a very hot oven until the outside is golden-brown. The egg meringue insulates the ice-cream and stops it melting.

Ingredients:

  1. 350 gms sponge cake /fruit cake or pound cake
  2. 125 ml vanilla ice cream
  3. 125 ml strawberry ice cream
  4. 125 ml chocolate ice cream
  5. 125 ml butter scotch ice cream
  6. egg whites (from about 4 eggs)*
  7. 1 cup castor sugar
  8. 100 gms roasted almonds
  9. 50 gms roasted cashew nuts

Equipments required:

  1. Icing spatula
  2. Ice cream scoop
  3. Pastry bag with a medium star tip
  4. A kitchen OTG, OVEN

STEP BY STEP METHOD:

  1. Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices.
  2. Cut out four 3-4 inch disks / Squares of sponge and place them on the 4 dessert plates. Place 100 ml aprox. scoop of ice cream in the center of each cake disk and place them in the freezer.
  3. One at a time, remove the ice cream from the freezer and spread the choice of flavours on the sponge slices individually.
  4. The cake covering the ice cream should fit together nicely, creating a dome or a slab shaped structure.
  5. Place them back in the freezer for up to over-night to set this form of home-made cassata.
  6. To make the meringue, whip the egg whites only in a domestic mixer/ blender until foamy, then add the castor sugar, and continue whipping until stiff and glossy. Spread it over the cake domes with an icing spatula, leaving a relatively smooth surface.
  7. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the OTG / OVEN to 240 degr and bake until lightly browned all over. Return to the freezer for up to 2 HRS until ready to serve.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , , , , , , , | Leave a comment

FRONTIER CHICKEN KEBAB SATAY

FRONTIER CHICKEN KEBAB SATAY

Ingredients:

  1. 2 chicken legs and thighs (boneless and skinless)

spice paste marinade

  1. 2 cups hung yoghurt
  2. ½ tsp green cardamom powder
  3. ½ tsp aromatic garam masala – freshly pounded
  4. Few strands of saffron dissolved in 2 tbsp of milk
  5. 1 tsp roasted gramflour powder to bind the marinade with chicken chunks
  6. 1 teaspoon coriander powder
  7. 2 stalks lemongrass, white parts only
  8. 6 onion (peeled)
  9. 2 cloves garlic (peeled)
  10. 4 tablespoons cooking oil
  11. 1 teaspoon chili powder
  12. 2 teaspoons turmeric powder
  13. 4 teaspoons of (Indonesian sweet soy sauce) / soy sauce
  14. 1 teaspoon oyster sauce
  15. Bamboo skewers / satay sticks (soaked in water for 2 hours to avoid burning)
  16. 1 cucumber (skin peeled and cut into small pieces)
  17. 1 small onion (quartered)

Method:

Cut the chicken into small cubes. Grind the spice paste in a food processor. Add in a little water if needed. Mix in hung yoghurt, saffron, cardamom powder and masalas. Marinate the chicken pieces with the spice paste for 2-3 hours. Thread the meat onto the bamboo skewers / satay sticks and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions with flavorful peanut dip

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

Posted in Food & Feast at Pride | Tagged , , , , , , , , , , | Leave a comment