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.