CHEF'S CHOICE

  fish fillet- 500g lemon juice- 20ml salt- to taste red chilli powder- 1tbsp ginger and garlic paste- 2tbsp gram flour- 100g rice flour- 100g ajwain- 1/2 tsp egg-2 yogurt- 1 cup cut fishes into small pieces and marinate it with salt, lemon juice, red chilli powder and ginger ang garlic paste. keep aside for 15min. than add besan, rice flour, egg and yogurt mix it well. make sure batter must coat the fish. Heat oil in a kadai and deep fry the fish on high flame. fry till golden brown. fish is ready. garnish with mint leaves  serve hot with mint dip.

  whole wheat flour- 400g rice flour- 100g salt- to taste ajwain- 1/2 tsp oil- 100ml oil- to deep fry while making khurmi remember the ration of whole wheat flour, rice and oil is 4:1:1.            In a bowl add wheat flour, rice and 100 ml warm oil (moyan). mix it properly. then add salt and ajwain. mix well. Now add water just to knead a dough (dough must be hard). Make a small tikki and keep aside.      heat oil in a kadai and deep fry the khurmi till light brown.  

For marination Paneer- 300g capsicum- 1 onion-1 hung curd- 6 tbsp kashmmiri red chilli paste- 3 tsp black salt- 1tsp jeera powder-1 tsp garam masala-1 tsp kasoori methi- 1 tsp mustard oil- 1 tbsp For gravy onion- 2 tomato- 2  butter- 2 tbsp garlic chopped- 1 tsp ginger and garlic paste- 2 tsp garam masala - 1 tsp turmeric powder- 1/2 tsp jeera powder- 1 tsp corriander- 1 tsp fresh cream - 1 tbsp kasoori methi- 1 tsp salt- to taste For paneer tikka cut paneer, capsicum and onion into dice and add ginger and paste. keep aside in a bowl add hung curd, kashmiri red chilli powder, garam masala, jeera powder, black salt, mustard oil and kasoori methi. mix it well. mix onion, capsicum and paneer with the above marinate and refrigerate for 30mins. skewer the paneer, capsicum and onion alternatively. cook in the oven for 8 mins at 180c. alternatively cook it on tandoor. For Gravy Heat oil in a pan add onion cubes and cook till golden colour. then add tomato cubes, cashewnut and ...

  Paneer - 500g capsicum-1 red bell pepper- 1 Onion cubes- 1 large Hung Curd- 150g Kashmiri red chilli paste- 1.5 tsp Garam masala-1 tsp Jeera powder-1 tsp Black salt- 1 tsp Mustard oil-1 tbsp Kasoori methi-1 tsp Chat masala-1 tsp Cut paneer in 2inch cubes. cut capsicum and red bell pepper into cubes slitly bigger than paneer Marinate paneer with ginger and garlic paste In a bowl add hung curd, kashmiri red chilli paste, garam masala, jeera powder, black salt, chat masala, mustard oil and kasoori methi whisk it well.  then mix paneer, capsicum and red bell pepper in the marination. coat it nicely. skewer the paneer and cook it in a oven for 8-10 mins at 180c serve hot with mint chutney

Lamb rack- 6 Raw papaya paste- 1 tsbp Hung curd- 3ounce Onion- 2ounce Cashewnut- 10 Mustard oil- 1 tbsp Lemon juice- 2tbsp Ginger and garlic paste- 2tsp Garam masala- 2tsp Mint leave- 2 tbsp Coriander leaves-1/2 ounce Black salt- 1 tsp Chat masala- 1/2 tsp Marinate lamb with ginger and garlic paste, salt and lemon juice. kepp it in a refrigerator for 2hrs. Cut onion into slices and deep fry it till golden brown. keep aside to lower down its temperature. Grind brown onion, cashewnut, corriander leaves, and mint leaves together. mix it with hung curd. mix raw papaya paste with the hung curd. Add garam masala, jeera powder, mustard oil, black salt, and chat masala. Whisk it to mix the mixture. Now marinate the lamb rack with its marinades.  Heat barbecue or grill and cook, turning 3-4 time till it become tendor. Serve hot with mint chutney.

  Tomato chopped- 2 cup coriander chopped- 2 tbsp bay leaf- 1 black cardamom- 2 black pepper crushed- 1/4 tsp cumin seed- 1/2 tsp ginger and garlic paste- 1/2 tsp Cut tomato into dices and grind it with water. strain it in a bowl. Heat oil in a pan add jeera, black cardamom and bay leaf. add Ginger and garlc paste. cook till its raw flavour goes away.  then add kashmiri red chilli powder and add tomato puree. simmer it till raw flavour of the tomato goes away. add crushed blacked pepper check seasoning add coriander chopped and switched off the flame serve hot with croutons 

  For Roti flour- 500g egg-2 milk- to knead  salt- 1 tsp oil-1 tbsp For boti mutton boneless-250g onion- 1 tomato- 1 jeera powder-1 tsp garam masla- 1 tsp kashmiri red chilli powder- 1 tsp cinnamon stick- 1 green cardamom- 2 clove- 2  mace- 1 bay leaves- 1 coriander leave For Gravy heat oil and tempered with whole garam masala then add chopped onion and cook till golden brown then add ginger and garlic paste turmeric powder, kashmiri red chilli powder Then add tomato chopped and garam masala powder cook till oil float on the surface. then add brown cashewnut paste Now mutton cook till masala coat the mutton surface. then add water and cook till the mutton become tendor. reduce the liquid part. For Roti In a bowl beat egg with sugar and salt. In a seperate bowl, shift flour and pour the egg mixture. knead a soft dough Make paratha of required shape & size and keep aside. serve mutton (boti) on the top of paratha with onion rings and lemon slice.   ...

  For filling moong dal - 1 cuo sugar- 1 cup cardamom powder- 1 tsp nutmeg powder- 1/2 tsp ghee-1 tbsp For dough whole wheat flour- 2 cup salt- to taste water- to knead a dough oil- 1 tbsp soak moong dal for 2hrs Make a soft dough with whole wheat flour, salt, water and oil. Keep aside for 20 mins. boil moong dal till it becomes soft. Heat ghee in a pan and add moong dal. cook till dal become semi dry. cool it completley and grind moong dal with sugar, cardamom powder and nutmeg powder. puran puli filling is ready. make a small ball of dough and stuff this filling. make a small peda and make a parantha. heat tawa and cook parantha by applying ghee on it  serve hot with kadhi.

  Black dal 200g Rajma- 50g Butter- 3/4 cup Tomato- 1.5 cup Ginger and garlic paste- 2 tsp salt- to taste Kashmiri red chilli powder- 2tsp Kasoori methi-1 tsp fresh cream- 1/2 tbsp Soak whole black urad dal and rajma for 4-5 hr. Drain the water. Boil dal and rajma with 3 cup of water with salt, kashmiri red chilli powder, butter and ginger & garlic paste.  Simmer it it dal becomes soft Heat butter in a pan add ginger & garlic paste, kashmiri red chilli powder and garam masala.  Add tomato puree  and cook fat float on the surface.     Now add boiled dal. bring it to boil (add water if the mixture is too thick) and then add butter. Add fresh cream and kasoori methi. mix it well. switch off the flame Garnish with fresh cream and coriander sprig.

  Milk- 2 litre Orange segment saffron lemon juice- 1 tsp Sugar Almong- 10-15 Pistachio-10- 15 Soak saffron in 2 tsp of milk and keep aside. Boil half of the milk. As it comes to boil add lemon juice to curdle the milk. Drain the whey. Pass it through flowing water Tie chenna in a muslin cloth  till its temperautre cook down. Boil remaining milk and simmer it till reduce to half. Add sugar stir it to mix well. Then add mash chenna to the milk and simmer for 2-3 mins  add slivered almond, pistachio and soaked saffron. switched off the flame. cool it down completely and add orange segment. mix well. Refrigrate for 1hr and 30 min. serve chilled