Desi style, an all time hit!

Paatras, a synonym to utensils in which cooking generally takes place, are still in much demand while preparing Indian dishes. A restaurant with similar name 'Paatra' has a lot to offer to those who are not willing to compromise on the Indian gastonomy.

The restaurant takes you on a culinary journey of Indian Cuisine, where different ‘paatras’ or utensils determine the unique cooking methods that conserve the flavor of the food. The elegant  setting  promises to deliver an unforgettable food experience. Some of the cuisines on offer include delicacies from Kashmir, Rajasthan and Gujarat among many other states.

These Indian dishes with a progressive approach arenot only hit among Indians but among the foreigners who are willing to take a risk with the spicy components.

ROASTED BROCOLLI & PEANUT KULCHA

Ingredients:

• Maida    01 kgs       
• Salt     06 gms       
• Refined soya oil    70 ml       
• Baking powder    10 gms       
• Sugar grain    10 gms       
• Water    600 ml       
• Vanaspati ghee    100 gms       
• Kulcha mix base    600 gms       
• Butter yellow- table     50 gms    

Method:

1. In a mixing bowl take maida, salt, baking powder, sugar and water to make a dough.
2. Roll the dough. spread ghee on one side and book fold the dough. repeat the folding process three times.
3. Divide the dough into 10 equal size ball flatten the ball a little, add stuffing and seal through the egdes to make a stuffed peda.
4. Flatten the stuffed peda with rolling pin and cook the bread in tandoor.
5. Finish the bread with melted butter.

KULCHA MIX BASE

Ingredients:       

• Brocolli    850 gms       
• Potato boiled    200 gms       
• Kasoori methi    02 gms       
• Mozzarella     180 gms       
• cheese
• Amchoor whole     10 gms
• Anardana powder    10 gms       
• Pinenuts    100 gms       
• Raisins    50 gms       
• Black pepper crushed    05 gms       
• Bhuna jeera powder    10 gms       
• Salt     10 gms       
• Garam masala    05 gms       
• Chilly degi    10 gms    

Method:

1. Roughly chop broccoli and blanch it.
2. Add grated boil potato and mozzarella cheese for little binding.
3. Mix with all dry spices with soft hand.

Kishti Dilruba

Ingredients:

• Refined Oil    2 tbsp       
• Ginger    1tbsp       
• Jeera    1tsp       
• Green chilli    ½ Tbsp       
• Assorted Bell     150gm
• pepper (chop)       
• Chop potato    100 gm       
• Paneer    100 gm       
• Cashewnut     50 gm(fried)       
• Raisin    50 gm       
• Saltto taste       
• Turmeric    ½ tsp       
• Yellow chilli    ½ tsp       
• Black pepper    ½ tsp       
• Amchoor    1 tsp       
• Roasted cumin    1 tsp       
• Kasoori methi    1 tsp       
• Black salt    ½ tsp       
• Chat masala    1 tsp       
• Degi mirch    ½ tsp       

For Potato Barrels           

• Potato    3no. (big)       

For Crumbing(Thin Batter)      

• Corn flour    100gm       
• Refined flour    50 gm       
• Salt    to  taste       
• Bread crumb    for crumbing       
• Water as required       

For Plating           

• Olive    6no.       
• Sour cream    15 gm    

Method:

1. Peel potatoes and make barrels out of them scoop them out and make the hollow.
2. Blanch potato in turmeric and salt water.
3. Deep fry the barrels.

For stuffing:

1. Put jeera in oil in a heavy bot tom pan
2. In a mixing bowl take maida, salt, baking powder, sugar and water to make a dough.
3. Roll the dough. spread ghee on one side and book fold the dough. repeat the folding process three times.
4. Divide the dough into 10 equal size ball flatten the ball a little, add stuffing
5. Seal through the egdes to make a stuffed peda.
6. Flatten the stuffed peda with rolling pin and cook the bread in tandoor.
7. Finish the bread with melted butter.

QUEEN & TONIC

Ingredients:

• Five-spice     15gm
• powder
• Hoisin sauce    80gm
• Honey    60gm
• Soy sauce    60ml
• Dry sherry    45ml
• Dack spareribs    1 rack

Method:

1. Season ribs all over with five-spice powder.
2. Combine hoisin, honey, soy sauce, and sherry in a small bowl. Place ribs in a large resealable bag, add in sauce, and toss until evenly coated. Place bag in refrigerator and marinate overnight.
3. Light a chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the ribs on cool side of the grill, reserving marinade. Cover and cook ribs for 30 minutes. Brush ribs all over with reserved marinade, cover, and cook an additional 30 minutes.
4. Brush again with reserved marinade and move ribs directly over the coals. Grill until ribs are glazed, and sticky, about 5 to 10 minutes. Remove from grill, let rest for 5 minutes, and serve.