Tag: Chef Recipes

Recipe- Prawns in Banana Leaf by Spice Goa!

Posted on May 28, 2020June 9, 2020 by Aditi Malhotra

Prawns in Banana Leaf is a very simple recipe and requires ingredients that are easily available at home, but trust me, it tastes so good that you just can’t stop eating. I am very sure that you will enjoy making and relishing this recipe as much from the comfort of your home as I did at the restaurant.

Spread the love

63
Shares

Easter Recipes by Plaza Premium Lounge

Posted on March 26, 2018 by Aditi Malhotra

Recipe Courtesy – Ankit Mangla, Executive Chef, Plaza Premium Lounge India

Pineapple Upside down Cupcakes

INGREDIENTS

Pineapple Slices, drained- 1 tin chopped

Refined Flour- 250 gm

Sugar- 250 gm

Butter- 250 gm

Baking Powder- 5 gm

Salt- a pinch

Eggs- 5 no.

Vanilla Essence- 2 drops

METHOD

Heat the oven upto 180 degree celsius and grease the muffin moulds
In a large bowl, mix the cream sugar and butter at a slow speed with an electric mixer
Add the eggs and mix it for another 2 minutes
Add refined flour, baking powder, salt and vanilla essence to the mixture
Put in the pineapples at the bottom of the moulds and top them with the batter
Bake the mixture for 20 minutes or until the toothpick inserts in the center comes out clean
Serve warm

Cinnamon Roll

INGREDIENTS

Refined Flour- 250 gm

Sugar- 15 gm

Yeast- 5 gm

Gluten- 2.5 gm

Bread Improver- 1 gm

Water- 150 gm

Butter- 15 gm

Cinnamon Powder- 5 gm

Butter- 150 gm

METHOD

In a large bowl mix the flour, sugar, yeast, salt, gluten, bread improver & butter. Mix them at slow speed
Add water and knead softly for smooth dough
Refrigerate it for 24 hours
Take it out & rest it for 15 minutes, then roll and laminate it with butter 3 times each side, dusting with flour in each layer for a smooth dough
Again refrigerate it for 30minutes
Sprinkle cinnamon powder and shape them into rolls
Rest them for 30 minutes at room temperature
Prepare a spray mix of sugar and milk
Spray the liquid before baking at 200 Celsius for 17 minutes
Serve warm

Christmas Recipes from The Bristol, Gurgaon

Posted on December 20, 2017 by Aditi Malhotra

Christmas Recipes

Red Velvet Pancake

Ingredients Quantity

10 cups all-purpose flour- 1/2 Cup [Chopped]

Sugar- 1-1/4 Cups

Baking Cocoa- 2/3 Cups

Baking Soda- 6 tsp

Baking Powder- 4 tsp

Salt- 5 tsp

Additional Ingredients (for each batch)

Buttermilk – 2 cups

Eggs -2

Red food coloring – 2 tsp

Butter and maple syrup

Method

In a large bowl, combine the flour, sugar, baking cocoa, baking soda and salt all together.
Place 2 cups in each of five resalable plastic bags or containers.
Store in a cool, dry place for up to 6 months

To prepare pancakes

Pour the mixed ingredients into a large bowl.
In a small bowl, whisk the buttermilk, eggs and food coloring.
Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupful’s onto a greased hot griddle; turn when bubbles form on top.
Cook until the second side is golden brown.
Serve with butter and syrup.

Mocha Cashew Butter

Ingredients Quantity

Salted Cashews -3 cups

Softened Butter- 1/2 cup

Semisweet Chocolate Chips- 1/2 cup

Instant Coffee Granules -2 tsp

Water -2 tsp

Salted Cashews (optional)

Method

Place cashews in a food processor.
Cover and process until finely ground.
Add half of the butter; process until smooth.
Transfer to a small bowl.
In a small saucepan, combine the chocolate chips, coffee granules, water along with remaining butter.
Cook and stir over low heat until smooth.
Stir into cashew mixture.
Top with additional cashews if desired.
Store in the refrigerator.

Mother Christmas Cake

Ingredients Quantity

Chopped Peeled Tart Apples (about 2 large) -3 cups

Sugar -2 cups

Apple Juice – 1/2 cup

Eggs -3

Vegetable Oil -3/4 cup

Vanilla Extracts- 1 tsp

All-purpose Flour -3 cups

Apple Pie Spice (Cinnamon)-2 tsp

Salt -1 tsp

Coarsely Chopped Pecans -2 cups

Candied Red Cherries, halved- 1/2 pound

Candied Green Cherries, halved- 1/2 pound

Diced Candied Pineapple – 1/2 pound

Salted Cashews (optional)

Method

Line three 8×4-inch loaf pans with waxed paper
Grease the paper and set aside.
In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes.
In a bowl, combine the eggs, oil and vanilla.
Add to apple mixture; mix well.
Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well.
Fold in pecans, cherries and pineapple.
Pour into prepared pans.
Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Remove waxed paper.
Cool completely.

Winter Recipes by Chef Anil Dahiya, Bristol Gurgaon

Posted on December 1, 2017 by Aditi Malhotra

Healthy Easy to Make Winter Recipes

Pineapple Coconut Cashew Rice

Ingredients Quantity

Long grained rice 1 1/2 cups

Crushed pineapple chunks 1 (20 oz. Can)

(In the form of pineapple juice)

Unsweetened coconut milk 1 (13.5 oz. Can)

Sweetened coconut flakes 3tsp.

Thai red curry paste 1 tsp.

Garlic powder 1 tsp.

Onion powder 1/2 tsp.

Ground ginger 1/2 tsp.

Salt 1/2 tsp.

Pepper 1/8 tsp.

For Garnish

Ingredients Quantity

Lime juice 3tsp.

(According to taste)

Salted roasted cashews 1/2 cup

Chopped cilantro 1/2 cup

Freshly cracked salt and pepper

Method

Pour pineapple juice (collected from crushed pineapple) in a measuring cup. Add coconut milk in 3 equal cups – add water if necessary.
Transfer the liquid into a large pan and bring to a gentle simmer
Stir rice, coconut milk, sweetened coconut flakes, thai red curry paste and onion powder.
Bring it to a boil then cover and reduce heat to low (dial should be a little above lowest setting).
Simmer for approximately 20 minutes or until rice is tender, stir for 15 minutes and add water if necessary.
When rice is tender, remove the pan from the heat and let it rest for 5 minutes.
When ready to serve (not before), stir in lime juice, cilantro and cashews.
Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

Tomato Halwa

Ingredients Quantity

Tomatoes 10-12

Sugar 2 cups

Ghee 1/2 cup

Cashewnuts 20

Raisins 2 tablespoons

Green cardamoms 6

Cloves 4

Tulsi leaves 1/4 cup

Rose petals 1/4 cup

Edible camphor (optional) 1 a pinch

Method

· Wash the tomatoes, remove the eye and make an incision on the lower side.

· Boil water and blanch the tomatoes for 2-3 minutes. Drain, peel, deseed and chop.

· Reserve the pulp with the juices. Grind the cardamom with 1 tablespoon sugar to a fine powder, sieve and keep aside.

· Heat 2 tablespoons of ghee and fry the Cashewnuts and Raisins to golden brown.

· Wash and shred the Rose petals and Tulsi leaves and reserve.

· Boil the sugar with ½-cup water and make a single-thread syrup and keep aside.

· Heat the ghee in a wide kadai (utensil), roast the cloves in it, till they start to crackle.

· Add the tomato pulp and cook till the liquid dries up. Cook on low heat.

· Increase heat and add the hot syrup slowly.

· Reduce to low heat, keep stirring to avoid burning and cook till it starts to leave the sides.

· Sprinkle the Cardamom powder, Rose petals, Tulsi leaves and the Camphor.

· Mix well

· Garnish the halwa with fried Cashewnuts and Raisins and serve warm.

Bhutte ka Kees

Ingredients Quantity

Medium sized corns 4

Ginger 2-3 (1/2 inch)

Turmeric 1 tsp.

Chilli powder 1-2 tsp.

Mustard seeds 1 tsp.

Oil 2 tsp.

Milk 1/2 cup

Water 1/2 cup

Lemon juice 2 tsp.

Sugar 1/2 tsp.

Salt to taste

A pinch of Asafoetida (Heeng)

Chopped coriander and grated coconut for garnishing

Method

Grate the corn with a hand grater to make a coarse paste. (You can also use a food processor or mixer grinder but it will affect the taste. It tastes better if you use the hand grater)
Chop the ginger and green chilli finely.
Add oil in a pan. Add asafetida (heeng) and mustard seeds till it splutter.
Add green chillies and chopped ginger.
Add corn paste, turmeric, chilli powder and salt. Stir it occasionally to make sure that no lumps are formed.
Cook it for approx.10-15 mins until the liquid in the corn paste gets dried off and the colour of the mixture changes to golden yellow.
Add milk and water. Continue stirring till its consistency becomes like halwa or upma.
Add sugar and lemon juice.
Garnish it with chopped coriander, grated coconut and serve hot.

Halloween Recipes from The Bristol, Gurgaon

Posted on October 31, 2017 by Aditi Malhotra

Halloween Recipes

These recipes are especially curated for us by Executive Chef Anil Dahiya, Bristol, Gurgaon

Born to a royal Jaat family where men were not commonly allowed into the kitchen, Executive Chef Anil Dahiya broke the rule and entered the culinary world with great enthusiasm. He started his hospitality journey in 1996, when he got his Diploma in Hotel Management from the Institute of Hotel Management , New Delhi. He began his career under their kitchen management scheme from the Oberoi hotels. He spent several years with the Oberoi hotels, followed by InterContinental Hotels Group (IHG), ITC and Lemon Tree Hotels. He is currently the Executive Chef of The Bristol Hotel, Gurugram.

Chef Dahiya has amassed a great deal of knowledge and developed numerous culinary skills, having worked with many renowned chefs such as Chef Vincent Joseph, Chef Michael Beechey, Chef Marshal and Chef Sadhu Rohilla.

He takes pride in creating and experimenting with new techniques and ingredients. Chef Dahiya loves to cook food in numerous ways, utilizing different unique techniques. He has appeared on various cooking shows on television such as “KUCH KITCHEN SE” on Sahara Samay on Sahara NCR.

Spider Cake

Ingredients for Cake Quantity

Unsalted Butter 110 gm

Cocoa Powder 3tbls

Chocolate Stout 140 ml

Light Brown Soft Sugar 170gm

Vanilla Extract 1tsp

Large Eggs 3

Melted and Cooled Dark Chocolate 100gm

Plain Flour 280gm

Bicarbonate of Soda 2tsp

Ingredients for White Chocolate Buttercream Quantity

Large Egg White 3

Caster Sugar 40gm

Unsalted Butter 360gm

White Chocolate 200 gm

To purists, this is not chocolate because it is made only from the fat or butter of the cacao… melted and cooled

Ingredients to decorate Quantity

White Mini Marshmallows 100gm

Black Sugar Paste 25gm

Method

Heat oven to 180C/160C fan/gas
Grease three 20cm round cake tins and line the bases with baking parchment.
Put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved.
Pour in the stout, mix then well and set aside to cool.
In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins).
Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny).
Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean.
Leave to cool in the tins for 10 mins, and then turn out onto a wire rack to cool completely.
To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water.
Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down.
Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick
To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm.

To Decorate

Melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time.
Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle.
Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!)
Drape the strands over the cake in a random pattern, so it’s thoroughly covered.
Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake.

Mummy Dogs

Ingredients for Cake Quantity

Breadstick Dough Package refrigerated 11 Ounce

Hot Dogs 8

Mustard

Poppy Seed

Ingredients for Breadstick Dough Quantity

Warm Water 1cup

Brown Sugar 3tbsp

Salt 1tbsp

Oil ¹⁄₄cup

Bread Flour 3 cups

Yeast 2 ¹⁄₂tbsp

Method

Make dough using your favorite method- bread machine, mixer or by hand
Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
Place on ungreased baking sheet.
Bake 12 to 15 minutes or until light golden brown.
Place dots of mustard and poppy seeds for eyes and enjoy!

Halloween Recipes by Chef Om Nayak, Pasta Bowl Company

Posted on October 30, 2017 by Aditi Malhotra

CAPPELLACCI DI ZUCCA : Fresh Stuffed Pasta

Serves 5 portions

Ingredients

5 eggs
350 grams pasta flour, plus more for dusting
1 tablespoon Olive oil for marination of Butter nut pumpkin
1 garlic clove
600 grams butternut pumpkin
100 grams freshly grated parmigiano reggiano cheese
Freshly grated nutmeg
salt and freshly ground black pepper
100 grams butter
Fresh sage leaves

Method

Making the Dough

Mix Eggs, Flour and salt. Knead Well. About 3 mins should be ok. Keep it for 30 mins.

Making the Filling

Preheat the oven to 375°F (190°C). Lightly oil a baking sheet. Peel and Cut the Pumpkin and scoop out the seeds and cut into small dices Bake the squash for 45 mins along with garlic or until well cooked
Place it in a bowl, mesh it well, stir in the cheese and grate the nutmeg and some crushed pepper corns and mix well.

Making the Pasta

Roll out the pasta dough very thin so as to literally see the yellowish filling inside
Cut the pasta sheet into 2 ½ inch squares.
Place 1 spoon of filling and stick the parallel ends together to form a triangle and then stick the other ends together for form the Cappellacci.
In boiling water, cook Cappellacci for 3-4 mins approximately or Until firm or as they say “Al Dente”
Melt the butter in a pan and add sage leaves
Transfer Cappellacci to the pan, add few spoons of stock if needed.
Check on the seasoning.
Top up with some Parmesan Cheese. Serve Hot.

RISOTTO ALLA ZUCCA Italian Creamy Rice

Serves 5 portions

500 grams Arborio Rice

300 grams Roasted Butter Nut Pumpkin

120 grams Butter

100 grams Parmigiano Reggiano Cheese

2 grams rosemary leaves

2 cloves of Garlic

3 table spoon chopped Onion

1.25 ltr Stock

Salt

Pepper

Method

To the pan add butter, garlic and onions. Sauté till transparent
Add roasted Butternut Pumpkin and Arborio Rice
While stirring, keep adding stock in the batches of 250 ml each
Once half done add rosemary leaves
After adding all the stock OR nearing Rice being soft add Parmesan Cheese
Check Seasoning and add crushed black pepper
Serve Hot

Fantastic Friday Recipes by Chef Guillaume Lejeune!

Posted on August 11, 2017 by Aditi Malhotra

Here we bring to you not one but two amazing recipes by Chef Guillaume Lejeune, Director of Pastry Studies, Academy of Pastry Arts, to make your weekend an amazing one. So now you know what you have to cook for the weekend.. here is goes

Financier (Almond based travel cake)

Ingredients	Quantity (Gr)
Butter	150
Egg whites	150
Icing sugar	165
Almond powder	85
Flour	50
Chocolate chip	50

Procedure:

Cook the butter until golden color and nutty in flavour
On the side, combine flour, almond powder and icing sugar
Mix egg whites into the dry mixture
Gently add in melted butter. Make sure the butter temperature does not cook the egg whites
Add chocolate chips last and refrigerate
Bake at 170°C in a silicon rectangular mat for 10mins.

Aloo Foccaccia (Indian Twist for my Indian Readers)

Flour	500
Salt	10
Yeast	12
Mashed potatoes	275
Water	280
Olive Oil	50

For the topping:

Coriander leaves- 30gm
Sliced onions- 50gm
Green chilli chopped- 3-4 no.s
Garlic chopped- 20gm

Procedure:

Mix all ingredients together and make smooth dough
Grease tray and hands with olive oil before handling dough.
Proof for an hour, punch and shape dough in baking tray
Garnish with the topping.
Proof again and bake at 230°C deck oven

Recipe-Duo of Vegetable Dumpling with Lemon Honey Dip

Posted on June 7, 2017June 7, 2017 by Aditi Malhotra

Who doesn’t love enjoying dumplings, so here is a beautiful recipe shared by Chef Anirudh Nautiyal from the Leela Ambience Convention Hotel, so don’t just enjoy dumplings, but make them yourself and then enjoy to the fullest

Ingredients and Measures

Carrot	10 gms
Beans	10 gms
Broccoli	20 gms
Cabbage	10 gms
Spinach	50 gms
Tofu	20 gms
Salt	5 gms
Sesame oil	05 ml
Garlic	02 gms
Light soy sauce	02 ml
Ginger	05 gms
Lemon	02 ml
Honey	10 gms
Spring onion	05 gms
Whole wheat flour	100 gms

METHOD

Make dim sum dough by kneading whole wheat flour with water, add little salt to it and keep it covered.
Now make a mixture of vegetables with ginger, garlic and light soy sauce
In the other mixture, add spinach, pok choy and tofu…let the mixture cool down
Now sheet the dough and make dim sum and keep it covered. Apply little oil to the tray so that the dim sum doesn’t stick
Steam the dim sum and serve hot with lemon honey dip