Tandoori Tikka Seel Kand

Stuffed supreme of chicken with mix pepper, onion, mint and charcoal grill.

8 chicken breasts (80-100g per breast) 6 capsicums (red/yellow/green - 2 each) 1 large onion 6 slices cheddar cheese 100ml yoghurt 100ml fresh cream 3 tbsp ginger paste 3 tbsp garlic paste 2 tbsp red chilli powder 1 tbsp garam masala 3 potatoes ( kg) 10 pcs black olive 2 bunches green coriander 6 slices sundried tomatoes 50g spring onion 2 bunches mint 50g white butter 1 tbsp lemon juice 50ml milk 2 eggs 1 tsp carom seeds (ajwain)

1 roll aluminum foil 1 tbsp yellow food colouring

Take the chicken breast & flatten with steak hammer like minute steak. Slice capsicum, onion, tomato and cheese. Stuff the chicken flat piccata with 3 slices of each pepper, onion, cheese and mint. Keep it in the centre of chicken piccata and roll it. Take yoghurt, cream, ginger paste, garlic paste, red chilli powder, garam masala and yellow food colouring. Make a paste. Dip the rolled chicken in it & keep in chiller for at least 15 minutes. Boil the potato. Chop some black olives, green coriander, mint and spring onion. Add these and sundried tomatoes, cream to the boiled potato and mash it. Make a roll of the mashed potato and cut into equal size (1 inch) pieces, and sear on hot platter. Plating: Put three potato slices or mini cakes in the plate lengthwise. Grill the chicken & put on each of potato cake.

Champ Tajdar

Ingredients

Qty.

Whole lamb rack clean

: 04 No

Ginger garlic paste

: 0.200 Kg

Gram masala

: 0.025 Kg

Red chilli powder

: 0.030 Kg

Royal cumin (shahi jeera)

: 0.010 Kg

Malt vinegar

: 0.280 Ltr

Salt

: 0.070 Kg

Garlic whole

: 0.040 Kg

Cinnamon Stick

: 0.010 Kg

Bay leaf

: 0.005Kg

Preparation

Clean the lamb rack Mix together gingergarlic paste, gram masala , red chilli powder, shahi jeera, malt vinegar and salt rub the mixture Put the lamb rack in a baking vessel and add enough water to dip the lmb rack fully add garlic whole, cinnamon stick Check the meat it should be soft remove lamb rack from the liquid and keep aside on tray Place lamb rack in tandoor skewer bake in tandoor for about 4-5minutes Remove it on a plate, sprinkle chaat masala, lemon juice and butter

evenly on the lamb rack and keep aside for 1hour and bay leaf. Cover the vessel with a foil and put in pre-heated oven (250*F) for 1hour

Lobster Malai - Valiya Chemmeen Pal Curry - Serves 4

Ingredients

Qty.

Large Fresh Lobster

04 No (600-800 Gm. Each)

Fresh Onion Paste

: 250 Gm.

Ginger Julienne

: 20 Gm.

Green Chilli Finely Chopped

: 15 Gm.

Fresh Coriander Chopped

: 15 Gm.

Fresh Coconut Milk (Ist Extract) : 200 Ml.

Fresh Coconut Milk (2nd Extract)

: 250 Ml.

Bay Leaf

: 02 No

Cinnamon Powder

: 02 Gm.

Spice Clove Powder

: 02 Gm.

Coconut Oil

: 110 Ml.

Turmeric Powder

: a pinch

Salt

: To taste

Ginger

: 75 Gm.

Cumin Power

: 08 Gm.

Preparation

Blanch the whole lobster in hot salted water. Take out the meat from the tail and cut length wise slices. Heat oil in a kadai, put chopped green chilli and ginger julienne. Fry for sometime. Add fresh chopped coriander and Add ginger, cumin powder and sauté well. Add onion paste and sauté till the raw smell goes out. Now add second extract of coconut milk and bring to a boil. Put salt and turmeric powder and reduce the sauce to half. Add cinnamon, clove powder and bay leaf. Add first remove of coconut milk and lobster meat slices and simmer for sometime. Garnish with ginger juliennes and fresh coriander sprig., serve hot with Malabar Parottas or Appam

fry well.

Mazzancolle Lardellate, Ceci, Pomodori Alla Plancia - Serves 4 King prawns in pancetta wrap, chickpeas compote & roasted tomatoes

Ingredients

Qty.

Tiger prawns

: 8 nos

Ham

: 16 slices

Tomatoes

: 4 nos

Chilli oil

: 5 ml

Parsley

: 20 gms

Olive oil

: 100 ml

Chick peas

: 200 gms

Onions

: 500 gms

Garlic

: 20 gms.

Semi dry tomatoes

: 100 gms

Extra virgin olive oil

: 100 ml

Preparation

Soak chick peas in water overnight. Sauté mirepoix, add chick peas and add veg stock. Cook it till it is cooked properly. Chop onion, garlic and chilli oil sauté it, add cooked chick peas to it. Season it and while finishing add sun Wrapped the prawns with ham, heat the oil and pan fry them. Cut tomatoes into two and grilled, and garnish it with parsley.

dried tomatoes(chop), parsley(chop) and extra virgin olive oil.

Lasagnetta con Yogurt e Melanzane al profumo di Limone - Serves 4 Lasagna with eggplant and yogurt scented with lemon and mint

Ingredients

Qty.

Large eggplant

: 1kg

Whole garlic

: 2nos

Thyme

: 50gm

Olive oil

: 100ml

Sour cream

: 150gm

Mint leaves

: 20 gm

Lemon oil

: 15ml

Semi dried tomatoes

: 60gm

Shaved parmesan cheese

: 80gm

Salt

: to taste

Pasta sheet dough:

Ingredients

Qty.

Flour

: 500gm

Egg yolk

: 8nos

Salt

: 5gm

Some water

Preparation

Peel eggplant, cut into big dices. Heat oil in sauce pan till smoking point, add whole garlic & thyme followed by eggplant and salt. Keep on string till Separate eggplant and add to hot stock, cook till eggplants are cook. Pass through strainer to separate stock, retain this stock. When cool mix lemon oil, sour cream and mint in eggplant. Roll pasta dough in sheet and blanch, cut in round shape. Shave parmesan cheese. Take tomatoes blanch and deseed, mix in salt, olive oil, icing sugar, and garlic, and dry in oven for 30min at 1000 c. Arrange Pasta sheet, egg plant mixture, tomato, semi dry tomato, parmesan into layers and prepare two layers of Heat egg plant stalk with butter and pour on the sides. Garnish with egg plant chips and celery leaf.

eggplant gets roasted lightly, remove from heat.

the same.