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Cooking with Lounge

Cooking with Lounge
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First Published: Mon, Jan 26 2009. 12 13 AM IST
Updated: Mon, Jan 26 2009. 12 13 AM IST
Dhaba, The Claridges, New Delhi
Get your appetite fired up at the Tawa and Fry promotion being held at the Dhaba, The Claridges, until 31 January. “Tawa (pan) preparations work very well during the winter months. The cooking style lays emphasis on fresh ingredients, and these recipes require minimal oil,” says Ravi Saxena, the executive chef. The menu includes batter-fried pomfret, quail stuffed with mince, potato patty with green peas, and raw banana and black gram patty. The dishes start at Rs650 (taxes extra).
Call 011-41335133 for reservations.
Click here to watch video
/Content/Videos/2009-01-26/Shikampuri.flv
SAMUNDARI SHIKAMPURI
4 pieces
Ingredients:
160g crab meat
90g prawns
90g fish sole (boneless)
2g carom seeds
20g onion, chopped
20g assorted bell peppers, chopped
5 g coriander, chopped
2g green chilli, chopped
5g ginger, chopped
1g yellow chilli powder
2g garam masala
2 tsp lemon juice
10g roasted chana powder
60ml refined oil
Salt to taste
For the stuffing:
15g roasted chopped garlic
5g processed cheese, grated
Method:
Clean, shell and devein prawns. Mince the prawn, fish and crab meat. Take equal quantities of crab meat, fish and mix them together in a bowl. You can add a little bit more of fish mince since it helps in binding mix. To the mince mix, add salt, yellow chilli powder, chopped bell peppers, ginger, onion, coriander, carom seeds and lemon juice. Mix well. Then mix the garam masala, roasted chana powder. Divide the mixture in equal portions and make flat patties. Place the stuffing (garlic and cheese) at the centre, roll again and make a round patty. Heat the tawa, add oil and cook the patty from both sides till crisp and golden brown in colour. Serve hot.
Masala Art, Taj Palace hotel, New Delhi
We also got Neha Tilak, senior chef de partie at Masala Art, to share a recipe using seasonal vegetables. Her pick was fenugreek with cauliflower because “everyone only ever eats methi (fenugreek) with aloo (potato) or gobi (cauliflower) with aloo. I think these two vegetables together taste great too,” says Tilak.
Click here to watch video
/Content/Videos/2009-01-26/GobhiMasala.flv
METHI GOBI MASALA
Ingredients:
250g cauliflower, steamed
5g ginger juliennes
1g cumin seeds
15g tomato, chopped
20g fresh fenugreek leaves, blanched
3g green coriander, chopped
10ml olive oil
2g yellow chilli powder
3g roasted cumin powder
2g kastoori methi (fenugreek) powder
2ml lemon juice
2 tbsp blanched tomato puree
A pinch of turmeric powder
A pinch of asafoetida
Chat masala
Salt to taste
For the masala:
15g onion, chopped
15g tomato, chopped
10g fresh fenugreek (methi) leaves
Method:
Heat the olive oil in a pan. Sauté the onion till pink, toss in half the quantity of chopped tomatoes, sweat them a little, now add the half the fenugreek leaves and sauté. Keep the masala aside in a bowl.
Heat some more olive oil on the tawa, add cumin seeds, a pinch of asafoetida, ginger juliennes and the remaining chopped tomatoes, and sauté. Then add the above masala. Add blanched methi leaves and sauté. To this, add a little water. Add the cauliflower and toss. Now add salt, yellow chilli powder, cumin powder, kastoori methi powder, turmeric and chat masala. Then add the blanched tomato puree. Cook them together to get a semi-dry preparation. Finish with lemon juice and chopped coriander leaves.
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First Published: Mon, Jan 26 2009. 12 13 AM IST