New Delhi, July 01, 2018:

Dish: Pardewaali Murgh Hawah Mahal

Ingridents: Ingridents:  Ingredient Qty    Chicken 180 gms  Butter 30 gms    Garlic 10 gms    Green Chilli 5 gms Black Pepper 1 tsp Salt To taste Besan flour 5-6 gms Amul cheese 20 gms  Egg 1nos

Method:
Cook chicken in butter & garlic with green chilli & Black pepper. Add salt & besan flour. Put in sheekh & cook for 3 min. Seperately mix egg & amul cheese{Grated}. Put a layer on the chicken and cook in tandoor till egg & cheese are properly done. Serve with mint and peanut chutney alongwith spring mix

Dish: Plank Grilled Bourbon & Honey Salmon, Seasonal VegetablesIngridents:

Ingridents:

Ingredient Qty  Salmon 220 gms  Honey 1 tblsp    Salt and Pepper To taste    Olive oil 1 tsp    Bourbon Whiskey (For flambe) 30 ml    Roasted Vegetables 80 gms  celery Salt 1/2 tsp    Buttermilk Fluid 50 ml    Vettiver 20 gms

Method:

For Buttermilk Fluid: Take 60 ml Buttermilk add a pinch of xantana & Kappa. Then add a pinch of salt and Pepper for seasoning. Blend Together. Serve alongwith Salmon.
For Salmon: Marinate the salmon with honey,salt and Pepper. Keep it aside and arrange it on top of stones with roasted vegetables. Sprinkle celery salt on the salmon and cook it in front of the guest with blowtorch and flambé it with bourbon whiskey.Serve along with the Buttermilk Fluid or lemon butter sauce.

Dish: Aloo Shakarkhand ki Chaat

Ingridents:

Ingredient Qty  Sweet Potato 100 gms   chopped onion 50 gms Chopped tomato 50 gms  Chopped chilli 10 gms  Chopped corriander 5 gms  Tomato Sauce 2 Tblsp    Mint Sauce 2 Tblsp    Salt To taste  Chaat Masala 2 tsp

Method:
Boil the sweet potato. Peel and dice it. Coat it with salt, Red chilli powder & Cornflour.Separately in bowl, mix chopped onion, tomato, chilli, coriander. Add salt, chaat masala, Tomato sauce & Mint sauce.Add deep fried and diced sweet potatoes. Now add these to the above chaat mixture. Serve with Mint and Peanut Chutney along with spring mix

Dish: Tuscan Brick Chicken

Ingridients:

Ingredient Qty    Chicken 300 gms    Sweet Paprika Powder 50 gms    Dijon Mustard 1 tblsp   Worcestershire Sauce 2 tsp    Teriyaki Sauce 5 tsp    Dark Soy Sauce 2 tsp  Fine Chopped Garlic 10 gms   Salt & Pepper To taste  Oregano 1 tsp    Capes 1/2 tsp  Chilli Flakes 1 tsp    Lemon Juice 10 ml    Oil 30 ml

Method:

Marinate the chicken with all the above ingredients and leave it overnight. Grill to perfection. Serve with Demi Glaze.

Corporate Comm India(CCI NewsWire)