Buffalo Loin with Black Rice and Green Peas Mash

Ingredients  Qty
buffalo loin    
salt  
crushed pepper  
rosemary    
onions  
garlic    
butter    
green peas    
black rice    
celery    
leeks    
shimeji mushrooms    
micro greens  
white wine    

180 gms
to taste
to taste
1 sprig
10 gms
10 gms
30 gms
80 gms
60 gms
10 gms
10 gms
50 gms
5 gms
50 ml

Instructions

Marinate the buffalo loin with salt, crushed pepper, oil, rosemary, and leave it aside. In a pan add oil, sauté onion, garlic, celery leeks deglaze with white wine.

Add the black rice, cook it until it’s soft and adjust the seasoning. For green peas puree boil green peas and then put it in chilled water to cool it down

In a pan add oil, sauté onion, garlic, celery, leeks, add the green peas, make it into puree, and strain it.

Sear the tenderloin, sauté the mushrooms. Place the rice in a half moon shaped mould and demould it, place the seared buffalo loin. Pipe the green peas puree, add the sautéed mushrooms, garnish with micro greens.

 

Bhutte Ke Kebab

Bhutte-Ke-Kebab

Ingredients  Qty
bhutta (corn)  
green peas  
potato  
deggi mirch powder  
chaat masala    
green chilli    
coriander  
salt    
wooden skewers  
oil    

 1
 80 gms
 20 gms
 5 gms
10 gms
1
 4 sprigs
5 gms
 4
10 ml

Instructions

Boil the bhutta and then cool it down. Cut it into two inch pieces, remove the core and make it hollow. Boil and chop the green peas and potato. Add green chilli to this and cook well with oil, in a pan, and finish with chaat masala.

Once the mixture has cooled, stuff it into the bhutta. Heat the pan with oil and sear the bhutta on both sides. Dust it with deggi mirch powder and chaat masala. Serve hot.

 

Deconstructed Caprese

Deconstructed-Caprese

Ingredients  Qty
tomatoes            
extra virgin olive oil          
fresh mozzarella pearls            
sea salt            
ground black pepper            
basil leaves          

2
10 ml
2
as required
as required
for garnishing

Instructions
Arrange all the ingredients onto a serving plate as you desire, preferably as shown in the image, since deconstructed rows can be customised.

 

Khow Suey (noodles in a coconut curried sauce)

Khow-Suey

Ingredients  Qty
noodles        
chicken breast        
garlic            
grated fresh ginger    
turmeric powder        
cumin seeds        
dried red chilli peppers     
curry leaves        
coconut milk        
lime          
salt            
For garnishing
eggs            
garlic          
shallots            
green onions        
chopped cilantro        
lime wedges        
chilli peppers        
vegetable oil      

30 gms
50 gms
10 gms
½ tsp
1 tsp
4
10-15
1 can
 ½
to taste


6
6 cloves
2-3
2-3
as required
as required
1-2
 3-4 tsp

Instructions

Cut the chicken breast into small bite-sized pieces and add 1 tsp of freshly grated garlic and half tsp of freshly grated ginger to it. Sprinkle the turmeric powder and salt over the chicken pieces and mix it well until the pieces are all coated with the marinade. Refrigerate the chicken until the rest of the preparations are done.

Hard boil the eggs, roughly chop the cilantro, finely slice the green onion and chilli peppers at an angle, and finely slice the shallots and garlic. Heat 3-4 tablespoons of oil in a small wok/skillet. Fry the garlic slices and remove them when they turn light golden, using a slotted spoon. Drain the excess liquid.

Put up the noodles to boil and in the meantime add the cumin seeds, dried red peppers, and curry leaves to a pot with oil. These will immediately start sputtering and will brown quickly so it needs to be stirred. Add the marinated chicken pieces and fry them with the spices until they turn white or slightly brown.

With the heat at low-medium, pour the can of coconut milk and season it with salt until it simmers, stirring occasionally. After 10 minutes, turn off the heat and mix the juice of half a lime into the sauce. The noodles can be mixed with the sauce or served separately along with the toppings and garnishings.

 

Dahi Ke Kabab

Dahi-Ke-Kabab

Ingredients  Qty
thung curd            
onion            
ginger          
green chilli            
fresh coriander            
chilli flakes            
salt            
roasted Bengal gram flour      
oil          

300 gms
50 gms
20 gms
10 gms
40 gms
10 to taste 
100 gms
 as required

Instructions 

Add the ginger, green chilli, coriander, finely chopped onions, hung curd seasoned with salt, chilli flakes, and Bengal gram flour to a mixing bowl and mix it well.

Divide this mixture into portions to make flat cutlets.

Deep fry the flattened portions in a pan with oil until it turns golden brown. Serve hot.

 

Dum Ka Nalli

Dum-Ka-Nalli

Ingredients  Qty

mutton nalli            
oil            
sliced onions            
tomato puree            
coriander leaves            
salt          
turmeric powder            
cinnamon            
cardamom            
cloves            
bay leaves          
ginger            
garlic            
Kashmiri red chilli powder    
garam masala powder            
mutton stock            

 

12
200 ml
400 gms
200 gms
50 gms
to taste 
10 ml
10 gms
10 gms
5 gms
 3
30 gms
30 gms
50 gms
20 gms
2 ltrs

Instructions

Saute cinnamon, cardamom, and cloves in oil. Add sliced onion to the pan and fry till it turns golden brown. Add ginger garlic paste, red chilli powder, and salt and cook it for a minute. Then add the mutton nalli and smear it well.

Add mutton stock to this and cook it well. When the nalli is half-cooked, add the tomato puree, cover and cook till it simmers and the nalli is tender. Finish with garam masala powder and chopped coriander.

Patthar ka Gosht

Patthar-ka-Gosht

Ingredients  Qty

boneless mutton            
ginger garlic paste            
red chilli powder            
turmeric powder          
meat tenderiser powder          
raw papaya paste            
garam masala            
black pepper powder          
green chilli paste           
lemon juice           
salt          
oil/ghee            
onion rings          
lemon            
finely chopped coriander leaves    
finely chopped mint leaves        
patthar ke phool            

 

1 kg
1 tsp
1 tsp
 ¼ tsp
2 tsp
2 tsp
1 tsp
1 tsp
1 tsp
1 tsp
 to taste
4 tsp/2 tsp
for garnishing
1-2 wedges
for garnishing
for garnishing
for garnishing

 Instructions

Cut the mutton into one-inched cubes, trimmed of fat. Marinate it in ginger garlic paste, meat tenderiser/raw papaya paste, green chilli paste, and lemon juice for 10 to 15 minutes. After this, add ghee/oil, red chilli powder, turmeric powder, black pepper, patthar ke phool, and salt to the marinade. Cover the bowl with a plastic wrap and refrigerate for three to four hours.

Heat a granite stone on charcoal for 15 to 20 minutes. Check if it’s ready by sprinkling water on the surface and see if it sizzles. Once the stone is ready, place the marinated meat pieces on the surface of the granite.

Allow the meat to cook in the liquid that comes out of it, until it evaporates and then keep turning it until it becomes golden brown and crisp. Remove it and serve with garnishing of lemon juice, coriander, and mint leaves.

Caponata Sicialiana

Caponata-Sicialiana

Ingredients  Qty
olive oil          
roma tomatoes          
yellow bell pepper          
red bell pepper            
zucchini          
eggplant            
Italian parsley            
garlic            
black olives            
French loaf            
grated cheese            
salt            
pepper            

1/3 cup
2
1
1
 2
1
as required
2 cloves
4
1
10 gms
to taste
as required

Instructions 

Dice all the vegetables. Finely chop the garlic and parsley and keep them separately. Pour olive oil into a large pan and toss all the vegetables in it. Season this with salt and pepper. Mix the vegetables so that it is evenly coated in oil and seasoning. Cover and cook till the vegetables are tender.

Add the garlic and parsley at the end and add salt and pepper to taste. Set the mixture in a mould and de-mould it at one side of the plate. On the other side, place tomato, olive, and crostini. Garnish with rocket leaf, Julian of vegetables, and pesto oil. Serve with garlic toast.

Dum ka Murgh

Dum-ka-Murgh

Ingredients  Qty

cut chicken pieces          
oil            
ghee            
fried onion            
dry grated coconut            
cashew nut            
chironji seeds            
soaked almond            
salt            to taste
red chilli powder            
ginger garlic paste            
cinnamon sticks            
cardamom            
garam masala            
black pepper powder            
yoghurt            
tomato puree            
green chilli paste            
chopped coriander leaves        
chopped mint leaves            
lemon juice            

 

 500 gms
3 tsp
2 tsp
as required
1 tsp
4
1 tsp
5
1 tsp
1 tsp
1
2
1 tsp
1 tsp
1 cup
1 cup
1 tsp
2 tsp
2 tsp
1 tsp

Instructions

Dry roast the coconut, cashew nuts, and poppy seeds in a tawa or girdle. Peel the soaked almonds, mix these ingredients together and make a paste of it. Then marinate the chicken with salt, red chilli powder, ginger garlic paste, and green chilli paste for about 30 minutes.

Heat oil or ghee in a lagan, add the cinnamon stick, cardamom, and blended paste of all the nuts to it and stir well. Allow it to cook until oil appears on all the sides. Then add red chilli powder, green chilli paste, salt, tomato puree, yoghurt, and fried onion. Mix well and cook it for a few minutes.

Add the marinated chicken, salt, chopped mint leaves, chopped coriander leaves, garam masala, pepper powder and cook well until the chicken is tender. Garnish the dish with fried onions and mint leaves and serve with Indian bread or rice.

 

Assorted Thai Curries –red curry, green curry and yellow curry

Assorted-Thai

Ingredients  Qty

For the yellow curry with prawns
Cleaned prawns            
Yellow curry paste        
Kaffir lime leaves            
Refined oil            
Vegetable stock            
Lemon juice            
Grain sugar          
Fish sauce          
Coconut milk            
For the green curry with soft shell crab
Refined oil            
Green curry paste            
Kaffir lime leaves          
Thai sweet basil            
Stock                
Soft shell crab            
Grain sugar            
Fish sauce            
Coconut milk            
Tempura batter            
Corn flour            
For the red curry with chicken wings
Refined oil            
Red curry paste            
Thai pea aubergine        
Thai sweet basil            
Chicken stock            
Chicken wings with skin        
Grain sugar            
Fish sauce            
Coconut                
Kaffir lime leaves            

 

 20 nos
200 gms
4 nos
50 gms
400 ml
50 ml
 80 gms
 50 ml
500 ml

50 gms
180 gms
 4 nos
60 gms
400 ml
8 nos
80 gms
80 ml
500 ml
100 gms
50 gms

50 gms
180 gms
15 gms
60 gms
400 ml
400 gms
80 gms
80 ml
500 ml
4 nos

Instructions

For the yellow curry, stir fry the yellow curry paste with oil in a saucepan till the oil leaves the sides. Add the stock and kaffir lime leaves and simmer. Then add the coconut milk and prawns. Season it with fish sauce and sugar and simmer till the sauce is of desired consistency. Finish it with lemon juice.

For the green curry, stir the green curry paste with coconut milk and stock till it boils. Season it with sugar and fish sauce and simmer till the consistency is semi thick. Finish with sweet basil and serve hot.Dust the soft shell crab with corn flour, dip in the tempura batter and fry till it is crisp. Arrange the fried crabs on a platter and drizzle the green curry sauce on top of it.

For the red curry, toss the chicken wings along with the red curry paste in the pan and sauté well by adding small amounts of stock at regular intervals. Stir with coconut milk till it boils and season with sugar and fish sauce. Cook till chicken wings are tender and the curry is at a semi thick consistency. Finish it with sweet basil and serve hot.


Tum Tim Grobe

Tum-Tim-Grobe

Ingredients  Qty
water chestnut preserved in sugar syrup          
thick rose syrup                      
tapioca starch                        
coconut milk                        
grain sugar                        

 200 gms
 200 ml
150 gms
500 ml
100 gms

Instructions

Dice the water chestnut and soak it in rose syrup for about three to four hours. Heat coconut milk along with sugar in a sauce pan until it simmers and then pour it into a container. Let it cool in the refrigerator. Drain the water chestnut in a strainer and dust it with tapioca starch evenly and let it be for 10 minutes.

Slowly drop the water chestnut into a pan with boiling water. Simmer till the water chestnut floats on the surface. Drain it with a strainer, rinse under cold water, and immediately chill. Serve it with the previously refrigerated mixture.