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Bharwan Paneer

A special Chinese Diner Recipe from Chef : Aiye Bubis

INGREDIENTS:-

15gm Chili powder

20 Cottage cheese slices

Salt to taste

3gm Garam masala powder

10gm Roasted chick pea flour

25gm Tomato ketchup

15gm Ginger chopped

4gm Royal cumin

3 Green chilies chopped

10gm Roasted cumin powder

15gm Spinach paste

10gm Chat masala

50gm Mashed potato

150gm Blanched spinach(Chopped)

50gm Ghee

Batter:

100gm Refined flour

5gm Red chilly powder

250gm Water

Salt to taste

5gm Carom seeds

3gm Turmeric powder

INSTRUCTIONS :-

To make this happen we need to Marinate cottage roundels with red chili powder, salt and ketchup. Keep them aside.

STUFFING:-

Take a Pan and heat ghee on a low flame and royal cumin seed as it crackles

Add chopped green chilies saute & ginger just for a min

Now, add mashed potatoes, saute for a while now add roasted cumin powder, Red chili powder, Garam masala powder or Indian masala, chat masala, tomato ketchup, chopped spinach & spinach puree. Take it off the flame.

To make it more beautiful, refined flour, Turmeric powder,Carom Seeds, Red chilly powder and salt.

Take two roundels of cottage cheese together and stuffing in between to make it yamii(sandwich)

Take the sandwitch and make it deep fry.

Sprinkle some chat masala & serve hot(Optional).

IMP NOTE : You can present your dish in any way, Presenting your dish with your own style makes it more comfortable on your side, still that would work.

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A special US Lunch recipe from Chef : Aiye BubisINGREDIENTS:-

5ml Fish Sauce

10ml Cooking Oil

150g Finely Chopped Chicken boneless

30g Fresh basil finely chopped

5g Fresh red chili finely chopped

5ml Sugar

8g Dry basil

15g Chopped garlic

30g Oyster Sauce

10ml Light Soya Sauce

Leaves made into 6 cups Iceberg Lettuce

20g Chopped Onion

INSTRUCTIONS :-

Take a pan & put some oilve oil & heat it until it gets it heated.

Now, put wok, Garlic, Fresh Red Chili and Onion.

Allow garlic to get heated until it get brown in colour, and put some boneless chicken and mix it well till it brings out a mashing fregrance.

Add Fish sauce, Sugar, Light soya sauce and Oyster sauce.

Cook until water gets dry out.

Add fresh basil, toss well,add dry basil and remove from heat.

Ready to serve.

NOTE : If you keep the lettuce cups in iced water, in the fridge they will stay crisp. Drain well and dry with kitchen paper before using

IMP NOTE : You can present your dish in any way, Presenting your dish with your own style makes it more comfortable on your side, still that would work.

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Ingredients:

600 gm broccoli 15 ml oil 100 gm onion sliced 2 no green chili slit 1 sprig curry leaves 2 no bay leaves 5 gm cardamom 400 ml coconut milk Salt to taste

Method of Preparation:

Clean and cut the Broccoli in to small pieces. Put oil in a pan and add sliced onion, slit green chili, curry leaves, cinnamon stick and cardamom. Sauté it till the onion gets in to translucent. Add little water and coconut milk cooks the broccoli.

When it cooked 3/4th add the rest of coconut milk and finish the cooking. Garnished with curry leaves and serve hot.

(The following recipe has been shared by The Gateway Hotels & Resorts)

http://www.worldwiderecipe.com/greek-mediterranean/broccoli-stew/

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Chinese Style Prawns Wrapped in Crispy Noodles

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Chinese Style Prawns Wrapped in Crispy Noodles

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