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:
- In a mixing bowl take maida, salt, baking powder, sugar and water to make a dough.
- Roll the dough. spread ghee on one side and book fold the dough. repeat the folding process three times.
- 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.
- Flatten the stuffed peda with rolling pin and cook the bread in tandoor.
- 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:
- Peel potatoes and make barrels out of them scoop them out and make the hollow.
- Blanch potato in turmeric and salt water.
- Deep fry the barrels.
For stuffing:
- Put jeera in oil in a heavy bot tom pan
- In a mixing bowl take maida, salt, baking powder, sugar and water to make a dough.
- Roll the dough. spread ghee on one side and book fold the dough. repeat the folding process three times.
- Divide the dough into 10 equal size ball flatten the ball a little, add stuffing
- Seal through the egdes to make a stuffed peda.
- Flatten the stuffed peda with rolling pin and cook the bread in tandoor.
- 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:
- Season ribs all over with five-spice powder.
- 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.
- 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.
- 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.
