Barra Kebab

Ingredients:

• 1000 grams chopped lamb pieces
• 600 grams hang curd
• 20 ml malt vinegar
• 40 grams ginger garlic paste
• 20 grams raw papaya paste
• 10 grams Kachri powder
• 30 grams Chilli powder
• 5 grams Shahi Jeera
• 5 grams Garam Masala
• 25 ml oil
• 20 grams butter
• Juice of two lemons
• Salt to taste

Preparation:

• Place the meat in a large bowl. Add the curd, vinegar, salt, red chilli powder, ginger garlic paste, shahi jeera and garam masala. Mix them well until the meat is properly coated with the spices.
• Add kachari powder and oil, and mix well. Add the curd to the mix and mix well again.
• Marinate the meat for 4 hours at room temperature and place it in the refrigerator till required.
• Place the meat in a skewer and cook in a moderate tandoor oven.
• Once it is cooked, sprinkle kebab masala, lemon juice and melted butter over it.
• Arrange the kebabs on a plate and garnish with sliced cucumber, onion rings, sliced tomatoes, lemon wedges and green chillies.

Amritsari Macchi

Ingredients:

• Fish, sliced, preferably Basa 1 kg
• 1 tbs garlic paste
• 1 tbs ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp carom seeds (ajwain)
• 1 tbs Chilli powder
• Salt to taste
• Juice of one lime
• 400 grams of gram flour.

 Preparation:

• Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste.
• Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour.
• In a wide, flat pan, heat enough oils to shallow fry the fish till each piece is golden and crisp on both sides.
• Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.

Lazeer Keema Naan

Ingredients(For one portion):

• 100 mls of refined flour.
• 5 grams of salt.
• 50 grams of mutton keema.
• 2 grams of red chilly powder.
• 5 grams of chopped coriander.
• 5 grams of chopped green chilly.
• 5 grams of chopped ginger.
• 10 grams of Amul cheese.
• 2 grams of cumin powder.
• 5 grams of butter.

How to prepare:

• Take the minced mutton and sauté slightly in a pan.
• Add the chopped ginger, green chilly, powdered red chilly, cumin powder, chopped coriander, salt and Amul cheese.
• Make equally sized patties out of them.
• Stuff the patties in dough made out of the refined flour and flatten with a rolling pin.
• Cook the naan in a pre-heated clay even.
• Butter both sides once prepared.

Dum Ka Paneer

Ingredients: 

110 grams of cottage cheese (08 dices)

20 ml refined oil

10 grams garlic

40 grams onion

10 grams Chironji paste

20 grams cashew nut paste

30 grams yogurt

4 springs saffron

5 grams yellow chilli powder

5 grams salt

5 grams coriander powder

20 grams poppy seeds

20 grams butter

20 grams cream

How to prepare the gravy: 

• Make a mixture of the oil, garlic, onion paste, Chironji paste, poppy seeds, cashew nut paste, yoghurt, saffron, yellow chilli powder, coriander powder and salt.
• Marinate the cottage cheese dices in the resultant mixture for 30 minutes.
• Transfer the cottage cheese along with the excess marinade onto an oven proof dish.
• Seal with dough and cook in a preheated oven (180C/350F) for 20 minutes.
• Once done, remove the dish from the oven.
• Garnish with butter, cream and saffron springs.
• Serve hot with naan.

Lazeez Arbi ke Kebab

Ingredients:

250gms Arbi ( Coloccassia)

20gms Ginger

5gm Cumin Powder

3gms Black Salt

5gms Green Chilly

50gms Hang Curd

20gms Chop Coriander leaves

50gms Refined Oil

Method:

Heat sufficient water in a deep non stick pan, add colocassia and boil till soft. Cool, peel and mash. Place ginger and green chillies in a deep bowl. Chop mint leaves and add. Add mashed colocassia, salt, cumin seed powder and crushed black peppercorns and mix well with greased hand.

Heat a little oil in a non stick pan. Shape the mixture into even sized round kababs. (You can make the kababs in advance and keep them in the refrigerator till it is time to shallow fry.) Shallow fry the kababs, turning sides, till evenly golden and crisp on both sides.Grill over pre-heated hot plate and serve hot.

Kalakand

Ingredients: (Serve-1 portion)

360ml Milk (full cream)

20gms Sugar

1gm Lemon Salt

2gm Pista Flakes

1gm Saffron

Method of cooking

For Making Paneer

·         Mix lemon juice in ¼ cup of hot water and put aside.

·         Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

·         As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

·         Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

·         Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

·         To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

For Making Kalakand

·         Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.

·         Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

·         Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.

·         Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

·         Pour it over greased plate keeping about half inch thick.

·         Let it cool for about one hour. Cut the kalakand in squares.

Tips

·         Putting few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.

·         If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.

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TANGRA CHICKEN

Ingredients:

120gm Chicken Thai

30gm Red/Yellow Pepper

15gm Onion

Capsicum

1 Egg

20ml Oil

10gm Chopped Ginger

15gm Chopped Garlic

5gm White Pepper

8gm Salt

15gm Tomato Sauce

5gm Chicken Broth

5ml Soya Sauce

10gm Red Chilly Paste

15gm Corn flour

5ml cooking wine

10gm fine flour

10gm Spring Onions

Method of Cooking:

Take a raw chicken thai and cut diced. Add egg; refine flour and corn flour to prepare the batter. Add salt, white pepper and mix it well, deep fry the chicken till it turns golden in colour.Take a pan, pour vinegar soya sauce, green chilly sauce, red chilli sauce, chicken broth salt and pepper & add tomato sauce, cooking wine and toss it well. Garnish it with spring onions.

Macchi Dosa

Ingredients of Dosa fillings:

50gm Fish (Markell)

30gm Red/Yellow/Green

20gm Dice Onion

5gm Chop Ginger

10gm Chop Garlic

5gm Curry Leaf

20gm Fresh Coconut

15ml Cooking Oil

3gm Haldi Powder

5gm Red Chilli Powder

10gm Lemon Juice

50ml Water

Salt to tast

Ingredients of Dosa

200gm Raw Rice

50gm Urad Wash

10gm Chana Dal

2gm Methi Dana

METHOD OF MARKELL DOSA FILLING:-

Add oil in a preheated pan, add chopped ginger and garlic,  onion and sauté it well, afterwards add deiced  fish, add haldi, red chilly, slited green chilly and curry leaves and mix it well add water to simmer, add cubes of capsicum and lemon juice and salt to taste and cook it well.

METHOD OF DOSA MIXTURE:-

Take rice, chana dal & urad dal wash & soak it for one hour and add methi dana. After one hour of soaking, strain and blend it well. Pour the mixture in bowl keeps it FOR fermentation for at least three good hours. 

Mein thengapal Rasa

INGREDIENTDS:

FISH (Surmai) – 100 GM

COOKING OIL – 25 ML

YELLOW METHI DANA -2 GM

SARSO DANA – 2 GM

GINGER PASTE- 20

GARLICE PASTE -20

SLICE ONION – 30 GM

GREEN CHILLY SLICE – 5 GM

CURRY LEAF – 5 GM

HALDI- 15 GM

DICE TOMATO – 25 GM

FRESH COCONUT MILK – 150 ML

SALT – 5 GM

METHOD OF COOKING:

Heat the oil and ad whole methi & mustard seeds sauté to golden colour carefully.   Add sliced onion, green chilly and add ginger and garlic paste. Add turmeric powder and add diced Surmai FISH and coconut milk (½) and stir it carefully without breaking the fish.When it turns BROWNISH add coconut milk (rest of the ½), diced tomatoes & cook it well in a slow fire, Salt to taste.Garnish with slice tomato.

Mint Mushroom Nargisi Kofta

Ingredients:

100gm Mins chicken

50gm Boiled Potato

20gm Green Chilli

20gm Ginger Garlic Paste

50gm Bread Crumbs

30gm Brown Onions

1 Soak Bread

50gm Mushroom

¼ T.S Haldi

¼ T.S Curd

Salt to taste

4 Green Cardamoms

2 Black Cardamoms

2 Bay leaves

1 T.S Deggi Mirch

½ T.S Jeera Powder

¼ T.S Garam Masala Powder

¼ Mint Powder

4 Boiled Eggs

1 litre Refined Oil

1 Raw Egg

¼ T.S Turmeric Powder

Cooking Method:

Take a bowl mix minced chicken, boiled potatoes, green chillies, ginger, coriander, soak bread, bread crumbs and after that make the paste and coat the egg with bread crumb and deep fry in the pan. Take a pan and put some oil after that add bay leaves, green cardamoms, ginger garlic paste and cook till golden brown . After that add salt, red chilly powder, turmeric powder, dhaniya powder, mint powder and add whisk curd. Garnish with mint leaves and green chilly.

Golden Green Chinese Choupsey

Ingredients for Masala

150gm Noodles

 15gm Baby Corn

20gm Green Jugini

20 Yellow Jugini

20gm Mushroom

15gm Broccoli

¼ Cup Corn flour

20gm Carrot

5gm Ginger

 5 T.S Garlic

Salt to taste

3gm White pepper

 1T.S Green Chili Sauce

½ T.S Rice Vinger

10gm Beans

½ T.S Black Pepper Sauce

½ T.S Red Chili Sauce

¼ T.S Sesame Oil

50 ML Refined Oil

Spring Onions for Garnishing

Procedure:

Take a bowl add noodles, palak puri and corn flour. Fry the noodles and keep it aside. Take the Chinese pan, put some oil after that add some chopped ginger garlic. Add chopped vegetables and 150 ml water and add Chinese spices cook well after that add corn floor .Cook well. Garnish with chopped onions. Serve hot .Enjoy!!

Paneer Kaligi Masala

Ingredients for Masala:

200gm Paneer

100gm Tomato

100gm Onions

4 Green Chillis

20gm Ginger Garlic Paste

Salt to taste

4 Green Cardamoms

2 Black Cardamoms

2 pc Bay leaves

1 T.S Deggi Mirch

¼ T.S Garam Masala Powder

½ T.S Jeera Powder

1 T.S Mutten Masala

3 T.S Redefined Oil

1 T.S Grain Tea

Procedure:

Take a fry pan, Add grain tea, two glasses of water, paneer and boiled mint. Put some oil in the pan after that add bay leaves, black cardamoms, green cardamoms and onions. After  that put tomatoes, onions and garlic paste and cook till its colour change to golden-brown. Then mix Indian spices, salt, red chilly powder, cumin powder, mutton masala, dhaniya powder in the fry pan. Serve hot. Enjoy!!

Lazeez-E-Aloo by Golden Palms Hotel & Spa, Zirakpur

Ingredients:
250Gms Boiled Potatoes5Gms Tata Salt10Gms Roasted Jeera Powder5Gms Whole Red Chilly Chop5Gms Green Chilly Chop20Gms Kaju Paste20 Gms Amul Cheese10Gms Cream5Gms Chop Coriander Leaves5Gms Chop Mint Leaves15Gms Sawiyan Crush500Gms Oil for fry
Procedure:

Grate the boiled potatoes in a bowl.Mix together all the ingredients except half ratio of stuffed ingredients (Cheese, Cream and Kaju).Shape into round patties and stuffed with grated cheese, cream and kaju paste (Mix all).Coat the Patties with crusted sawiyan.Fry with moderate heat till its golden in colour.Served with accompaniments.Enjoy!

Goan Fish Curry by Chef Brij Kishore Singh

Ingredients for Masala:

6 Kashmiri Chillies
1/2 Scraped Coconut
A Small Piece of Ginger
3 Flakes Garlic
5 - 6 Pepper Corns
1 Tea spoon Corriander seeds
25 GRM  Tamarind
1/2 Tea spoon Haldi Powder
1/2 Tea spoon Jeera
1 Green Chilly
Salt

Main Ingredients:

1 Decent Sized Pomfret (You can also add Kingfish or Halwa)
Slice, clean and salt the fish and keep the fish aside.

Procedure:

Grind the masala ingredients mentioned above, in a mixer with a little water.

Add it in your cooking dish and add some more water, now there are two optional things depending on how rich and heavy you want your Fish Curry. The first one is you can bagaar some chopped onions before you add the masala to it.

Instead of adding water you can add coconut milk to make it rich, but we made this fish curry by adding water, to make it thick enough as per choice. You can then add some salt and slit the green chilly, remove seeds as per spice requirement.

Once the entire mixture reaches a boil you can add the fish to the curry
Along with the fish add the Kokom, to give it that nice tangy flavor that it has. I personally like to eat the cooked pieces kokom, the sour taste of it, my mouths watering as I write this :)

Cook till the fish becomes edible, this is a relatively easy dish to cook and is not as time

Serve With Steam Rice.