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!