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)
