Amritsari Papad Paneer by Spotlight Kitchen and Bar, Rajouri Garden
Amritsari Papad Paneer
Ingredients
For Paneer
- Paneer 250gm (cut in finger size batons)
- Papad 4 no. (Roasted &crushed)
- Oil for fry
To Taste
- Red chilli powder (2-3 gms)
- Garam masala (a pinch)
- Ginger Garlic Paste 1/2 teaspoon
- Besan 25gm
- Kali mirch 2 corn
- Water 15-20 ml
For Mint Dip
- Mint leaves 20 gm
- Coriander leaves 20
- Curd 20 gm
- Ice cube 2-4 cubes
- Lemonjuice 1 lemon
- Aamchoor powder. Apinch
- Chat masala. A pinch
- Black salt. To taste
- Ginger. 5gm
- Garlic. 2 cloves
Method
Cut paneer into finger size batons.
Marinate with red chilli powder, salt, ginger garlic paste, garam masala, Kali mirch and put in fridge for 10 minutes.
In a bowl make batter with besan, water like creamy consistancy. Roast papad over tawa and crushed with rolling pin make papad crumb.
Put paneer batons in batter n crumb in papad and deep fry in kadhai.
Mint dip
In a mixer put coriander n mint leaves with ginger garlic, lemonjuice n ice cubes and make a smooth paste.
In a bowl beat the curd add black salt, amchoor, chat masala and paste. Mint dip is ready to serve with papad paneer.
Makke di Roti and Sarson Ka Saag by Spotlight Kitchen and Bar, Rajouri Garden
Makke di Roti and Sarson Ka Saag
Ingredients
- Sarson (mustard green) 1kg chopped
- Spinach 1/4cup chopped
- Water 2cup
- Raddish Green leaves 100gm
- Carrot leaves 100gm
- Bhatua 100gm
- Methi leaves 100gm
- Red chilli 2nos
- Garlic cloves 4nos
- Ginger 5-8gm
- Gram flour 2tbsp
- White butter 1tbsp
- Hari Mirch 2nos
- Ghee 2tbsp
- Salt to taste
Method
Boil all greens veggies in salted water, drain and mash. Melt ghee in a pan. Saute all spices until brown. Add gram flour to a little water and form a paste.
Combine this with the mashed veggies and cook for half an hour. Add butter on top and serve hot with ake do roti.
Makke Di Rotti
Ingredients
- Makki ka atta 2cup
- Warm water for dough
- 1/2tbsp salt
Method
Mix the atta with salt and make dough adding water.
Make balls out of it, put clean foil paper and dust with flour. Put dough ball and cover with another foil. Now press with your palm gently till it becomes to the regular size of roti. Cook on tawa with medium heat till both side roasted. Apply butter and serve hot.
Kache Kele ki tikki with Dahi aur sing ki chutney by JW Marriott Mumbai Juhu
Ingredients
- Raw banana: 12 no
- Palak: 1 bunch
- Green chilly finely chopped: 1 tbsp.
- Red chili powder: 1 tbsp.
- Turmeric powder: ½ tea sp
- Dhaniya powder: ½ tbsp.
- Garam masala: ½ tea sp
- Pepper corn crushed: ½ tea sp
- Lemon juice: 1 no
- Sesame seeds: ½ tsp
- Sendha namak: to taste
- Peppercorn crushed: to taste
- Fresh coriander: 1 sprig
Chutney
- Hung curd: 1 Cup
- Roasted Peanuts: 2 Tsp
- Sesame paste: 1 tbsp
- Sendha Namak: To taste
Method:
Boil raw banana in a pressure cooker for 2 to 3 whistle, leave it cooling and remove the skin and mash well, take it into a bowl, add boiled palak, red chili, lemon juice, chopped coriander leaves, coriander powder and garam masala, mix well. Season it correctly
Apply oil to your palm, divide the mixture into equal portions and make gallets, take a porting on your palm and flatten it gently.
Roll first in chestnut flour, sprinkle some sesame seeds on it, press gently and keep it aside
Now take a non-stick pan and apply teaspoon oil in it, place the tikki on it and spread some more oil around the tikkis, fry until golden brown color on medium flame.
Method for Chutney
Roast peanuts and crush it coarsely. Make a smooth paste of roasted sesame and blend it with hung curd to form a smooth consistency. Add the crushed peanuts and salt. Ready to serve.
Gajar Ka Halwa by Hyatt Regency Mumbai
Gajar Ka Halwa
Ingredients
- Grated Carrot: 2kgs
- Reduced milk (Khoya): 1 kg
- Clarified Butter (Ghee): 600 gms
- Sugar: 500 gms
- Saffron: 1 gm
- Green cardamom Powder: 25 gms
- Cashew nut: 50 gms
- Raisin: 50 gms
- Pistachio: 2 gms
Method:
Soak the saffron in warm water. Take a Pan heat the clarified butter, add the grate carrot and cook till the dry, add sugar and stir it, then add khoya, cardamom powder, and saffron and cook till the mix well. In a pan heat clarified butter and sauté the cashew nut and raisin, and put in the halwa mixture, cook again 5 minute more. Remove from flame and keep it aside. Serve it hot, garnish with pistachio.
Punjabi Amritsari Lassi by Hyatt Regency Mumbai
Punjabi Amrtitsari Lassi
Ingredients:
- Fresh Curds: 200 ml
- Sugar Syrup: 60 ml
- Rose Water: 3-4 Drops
- Malai - Fresh Cream (Doodh Ki Malai)
- Crushed Ice: 50 gm
- Cardamom Powder: Pinch
- Pistachios And Almonds: 2 gm
Method:
Take a jug and beat the fresh curd in it along with the sugar and few drops of rose water. Use a hand mixer if you wish in short gaps else you will draw butter out of the curd. Add a bit of malai/cream and the ice and beat again. Pour the mix in a big glass. Place a strip of thick malai/cream on the top and garnish with dry fruits. Serve chilled.
