Escolar Documentos
Profissional Documentos
Cultura Documentos
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)
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.
: 04 No
: 0.200 Kg
Gram masala
: 0.025 Kg
: 0.030 Kg
: 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
Ingredients
Qty.
: 250 Gm.
Ginger Julienne
: 20 Gm.
: 15 Gm.
: 15 Gm.
: 250 Ml.
Bay Leaf
: 02 No
Cinnamon Powder
: 02 Gm.
: 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.
: 100 gms
: 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.
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
: 60gm
: 80gm
Salt
: to taste
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.
the same.