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Lite Blogs Recipes

Easy Festive Flavours

‘Tis the season to be merry! Spreading the joy of festivities with,Chef Aji Joseph, Head – Culinary Development, FreshToHome has curated some delicious, easy to prepare recipes.

Coconut Crumbed Prawn

Ingredients (with quantity):

Paprika powder – 1 tbsp

Mustard powder – 1 tsp

Garlic chop – half tsp

Water – 1 tbsp

Refined oil – 1 tbsp

Maida / flour – 2 tsp

Egg – 1 egg

Lemon juice – 1 tsp

Salt – a pinch

Prawn whole cleaned with tail on – 250 gms

Breadcrumbs – 100 gms

Desiccated coconut – 50 gms

Oil for deep frying – 500 ml

Method:          

In a bowl, mix together pakrika powder, mustard powder, garlic chop, maida / flour, egg, lemon juice, salt, refined oil & water to a fine paste

Deshell and devein the prawn. Retain the tail        

Add the marination to the cleaned prawn and mix well      

Careful while mixing the marinade as the the sharp tail ends would cut through the skin  

Mix the breadcrumbs and desiccated coconut together in a plate 

Take the prawn one by one holding the tail and coat it with breadcrumb-coconut mixture

Make sure the tail is without any breadcrumbs     

One by one coat all the prawns and keep aside      

In a sauce pan or kadai add enough oil to immerse the prawn while frying 

When the oil is hot, slowly slide the prawn one by one into the hot oil

Fry the prawns for a couple of minutes in hot oil to a golden colour

Serve hot and crispy along with tartare sauce or ones choice of sauce

Chicken Tenders in Tuscan Cream

Ingredients (with quantity)

For Chicken marination:              

Chicken fillet or supreme – 200 gms

Salt – to taste

White pepper powder – 1 pinch

Flour – 1 tbsp

Olive oil – 3 tbsp

For sauce             

Butter – 20 gms

Garlic slice – 5 cloves

Celery slices – 1 stick

Onion slice – half onion

Sundried tomato slices  – 10 gms

Flour – 1 tbsp

Water        – 100 ml

Cream – 250 ml

White pepper powder – 2 pinch

Salt            to taste

Cheddar cheese – 50 gms

Parsley (chop) – 1 tbsp       

Method:              

Take 200 gms of chicken fillet or supreme and mix with all the ingredients required for marination and keep aside                     

Heat up a non-stick fry pan and add butter                       

Add garlic slices and saute to a slight brown                     

Add the sliced onion and celery and saute             

Once the onions are translucent, place the marinated chicken on the pan and grill on both sides              

While the chicken is getting grilled, cut the sundried tomato to smaller pieces and add to the chicken          

Then add water and mix well                     

Once the water starts to boil, add cream and white pepper powder while stirring             

Allow the chicken to cook in the creamy sauce till the sauce turns thick and evenly coats the chicken           

Add the cheddar cheese and parsely and stir                    

Allow the sauce to thicken and transfer to a plate to be served with a potato mash and sauteed vegetables       

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Food Goa Lite Blogs

Unique blend of Goan flavours

Goan cuisine is characterized by its unique blend of flavors, influenced by Portuguese, Hindu, and Muslim cultures. It is known for its spicy and tangy taste and the use of coconut, seafood, and kokum as key ingredients.

Chef Sombir Choudhary of Raahi and Jamming Goat comments, “Goan Food consists of warm and comforting dishes that consist of novel culinary styles due to its colonial history. Goan cuisine uses ingredients like tomatoes, chilies, potatoes, cashew nuts, pineapple, vinegar, and bread-like pao. It surely gives us so many emotions to add to our dishes and takes us down memory lane to where our mothers have been using these ingredients in every household across the country. The spices used in the cuisine are achieved by pounding spices with muscle power and patience. It is one of the few cuisines which has kept the age-old traditional style of cooking like the usage of Varn – a grinding stone to make pastes, Dantem – a hand mill to ground spice powders, and the usage of brass for making desserts. This traditional method imparts distinctive taste and aroma to the food.” 

He adds, “The cuisine has been developed out of a merger of various cultures that came in contact with Goa during their colonization such as Portuguese, British, Arab, Brazilian, African, French, Malaysian, Chinese, and even Indian cultures like Konkani, Malabari, Saraswat, and South Indian. This diversity in the cuisine is sure to be a delight to the mother’s palate and offers a wide scope of spices and intense flavors in the dishes.”

Here are some mouthwatering Goan meal recipes that you may make at home:

Goan Prawn Curry (10 portions) I By Chef Sombir Choudhary, Jamming Goat 3.0

For masala paste: 

Freshly grated coconut – 4 nos.

Byadgi Mirchi – 125gms

Sankeshwari Mirchi – 75 gms

Coriander seeds – 150 gms

Jeera whole – 30 gms

Garlic cloves peeled – 20 nos.

Black Pepper – 4 nos.

For tempering

Refined Oil – 45 ml

Onion sliced – 300 gms

Turmeric – 5 gms

Ginger juliennes – 75 gms

Tomato juliennes deseeded – 100 gms

Kokum – 7 nos.

Fresh Coconut Milk – 750 ml

Prawns:

Prawns (deshelled with tail) – 1 kg

Turmeric – 4 gms

Onion sliced – 150 gms

Ginger – 30 gms

Tomato – 100 gms

For Garnishing:

Coriander leaves

Grated coconut

Method:

Blend coconut, both the type of chillies, coriander seeds, Jeera, peeled garlic cloves and black pepper into a fine paste

In a pan, add refined oil, add ginger, onion, turmeric powder, tomato along with salt. Let this masala cook for a few seconds, post which add the paste that was made earlier. Add some water, add more salt if required, and then add the kokum to this curry. If the kokum is added initially, it will burn and not give the required taste

Allow it to cook until the masala loses its raw flavor. Remove the kokum if the curry is sour as per your taste. Now finish with coconut milk to balance the sourness of the kokum

For the prawns, clean them and mix them in another pot with turmeric powder, onion, ginger, tomato and salt

Add just enough water for the prawns to cook,drain the water and then add them to thecurry made initially

Do not allow the gravy to boil once again else it will release its oil on top

Garnish with some coriander leaves and grated coconut

Finally, serve the curry hot with rice or pao

Cheesy Beetroot Tikki I By Chef Vishal Said, Magique

20 grams Oil

200 grams Beetroot

50 grams potatoes

10 grams garlic

10 gram ginger

5 grams green chilli

5 grams chilli powder

2 grams jeera powder

2 grams garam masala

30 grams Roasted Channa dal powder

20 grams cashew powder

30 grams ghee

8 grams salt

75 grams processed Cheese

For the dip:

50 grams Hung Curd

25 grams processed Cheese

5 grams garlic

1 gram back pepper powder

2 grams parsley

Method:

Add oil to a pan

Add garlic, ginger & green chillies into the oil and sauté for 2 minutes

Add boiled and grated beetroot & potatoes to the pan and cook them for 3-4 minutes

Add the chilly powder, jeera powder, garam masala and salt. Cook it till all the mixture comes together

Remove the pan from the fire and mix the roasted Channa dal powder, Cashew powder

Divide the mixture into 5 parts

Stuff cheese into the mixture & shape them into round tikki shape

Add ghee to the pan and grill it on both sides

Serve the tikkis hot with the dip

Mix all the ingredients together to form a creamy, tasty dip

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Categories
Food Lite Blogs

Celebrating the flavour and essence of cooking in bamboo hollows

In Asian countries such as China, Thailand, Vietnam, and Burma, bamboo shoot is a common ingredient. It is also used in many Indian dishes; the recipe below focuses on Tamil dishes…writes N. LOTHUNGBENI HUMTSOE

Cooking in a bamboo hollows has been their tradition for a long time, and even with time and advancement, food aficionados enjoy experimenting with the flavour of food cooked in various pots and pans and definitely cooking in a bamboo hollows.

Celebrate the flavour and essence of cooking in a bamboo hollows with these recipes on World Bamboo Day, which is commemorated annually on September 18 with the goal to raise awareness of bamboo globally.

Shahi Murg Bamboo Biryani By Chef Jerson, Director of Culinary, Novotel Mumbai

“One of the simplest yet most interesting and delectable recipes learned during my forest camping days when Bamboo was the only source of steam cooking a perfect dum style biryani. This is a very unique biryani for the style in which its cooked, the earthy flavours from the marinated meat and delicate textures of the long grain basmati rice marinated with roasted spices and yogurt marry each other really well promising to give a punch to your taste buds connecting you with the scent of nature. I have given my own little twist of taste, texture, and flavour to this biryani by cooking it over a live charcoal fire using dried coconut shells as fuel,” says Chef Jerson.

Ingredients for marinating chicken

3 tsp red chili powder

1 tsp coriander powder

1 tsp biryani masala

1 tsp ginger garlic paste

1 lemon

250 grams with bone chicken

1/2 tsp turmeric powder

1/4 cup fried onions

1/2 cup yogurt

1/4 cup mint leaves

1/4 cup coriander leaves

4 to 5 tbsp oil

4 cardamoms

1- inch cinnamon stick

3 cloves

1/8 piece nutmeg

2-star anise

1 flower mace

Salt as required

For rice cooking

1 cup basmati rice (1 cup=250ml)

4 tbsp oil

4 cardamoms

1 kapok bud

1-inch cinnamon stick

3 cloves

1/2 mace

1-star anise

1/8 piece nutmeg

Salt as required

1/3 tsp chili powder

1/2 tsp biryani masala

1/2 tsp ginger garlic paste

1/2 tsp turmeric powder

2 onions

2 green chilies

1/2 cup mint leaves

For assembling

2 tbsp oil

1 cup of water

Aluminum foil to cover

2 to 3 bamboos green

Method

Marinate the chicken

Take chicken into a mixing bowl.

Add whole garam masala spices, salt as required, turmeric powder, red chili powder, biryani masala, ginger garlic paste, coriander powder, fried onions, half a lemon, yogurt, mint leaves, coriander leaves, oil, and mix well.

Leave the marinade for an hour.

Marinate the rice

Take raw basmati rice into a mixing bowl.

Add oil, salt, whole garam masala spices, ginger garlic paste, turmeric powder, red chili powder, biryani masala, onions, green chilies, and mint leaves, and mix well.

Keep it aside for an hour.

Assemble

Clean the bamboo until you find no dust inside.

Grease the inner part with oil.

Put 2 spoonsful of chicken marinade first and then 4 to 5 spoons of rice. repeat the process again.

Add 1/4 cups of water.

Water runs down to the bottom through the gaps.

Cover the bamboo with aluminum foil.

Making Bamboo Biryani

Set fire using dry coconut shells over charcoal and put the bamboo on it.

Leave for 30 to 35 minutes turning in between.

Later remove it from the fire and leave it for 5 to 10 minutes.

Serve hot on a banana leaf.

Chef’s Tip- Clean the bamboo by boiling it in hot water for 15 mins and then apply oil inside and leave it aside to rest before filling it.

Bamboo Chicken Biryani, By Chef Makhan Singh, Novotel Visakhapatnam

Course: Main Course

Cuisine: Indian, South Indian

Cook Time: 20 mins

Ingredients for Bamboo Rice Biryani

100g Bamboo Rice

100g Chicken curry cut

1 Onion small, finely chopped

1 Tomato small, finely chopped

2 tsp Ghee

1/2 tsp Oil

Salt as per taste

For Grinding

1 Garlic Clove

1 Green Chilli

2 bsp Coriander Leaves

2 tbsp Mint Leaves

1/2-inch Ginger

1/4 tsp Coriander Powder

1/4 tsp Garam Masala Powder

1/2 tsp Red Chilli Powder

For Tempering

a small price Cinnamon

2 Cardamoms

2 Cloves

1 Bay Leaf

Method

Soak the rice for 3 to 4 hours.

Heat ghee and oil in a pressure pan over medium flame.

Saute the tempering ingredients for 30 seconds.

Grind the ingredients given for grinding to a smooth paste and add to the pan.

Stir well for a minute.

Add the onions, and tomatoes and saute for a minute.

Add the Chicken curry cut and pour 1 cup of water.

Add salt and simmer for a minute or two.

Now add the rice and bamboo cooked in a clay oven.

Cover it

Switch off the flame.

When the pressure has reduced, open the lid and gently fluff up the rice using a fork.

Serve with raita.

Bamboo Shoot Sundal & Bamboo shoot Varamilagai (red chili) Fry, By Chef Saravanan Ranganathan, Executive Chef: Novotel ibis Chennai OMR

In Asian countries such as China, Thailand, Vietnam, and Burma, bamboo shoot is a common ingredient. It is also used in many Indian dishes; the recipe below focuses on Tamil dishes. In Tamil, the shoot is known as Moongil Kuruthu. After harvest, the shoot is sliced and steeped in water for two to three days to eliminate toxins before being pickled.

Ingredients

Bamboo shoot cubes- 100gms

Sunflower oil- 15ml

Mustard seed- 5gms

Urad dhal split-3gms

Dry Red chili- 3gms

Asafetida- 2gms

Curry leaves- 5gms

Grated coconut- 10gms

Method

Dice & blanch the Bamboo shoot.

Heat Sunflower oil in a Pan, Add Mustard seeds, Urad dhal, Dry red chili, Asafoetida, and Curry leaves, and toss the Bamboo shoot in the pan.

Add Grated Coconut to it immediately.

Bamboo shoot Varamilagai fry Ingredients

Bamboo shoot slices- 100gms

Sunflower oil- 300ml to fry

Red chili Powder- 5gms

Coriander powder- 10gms

Turmeric Powder- 2gms

Ginger & Garlic Powder- 10gms

Rice flour- 20gms

Lemon juice- 5ml

Table salt- 7gms

Curry leaves- 5gms

Method

Take Bamboo shoot slices in a Mixing bowl.

Add Chilli Powder, Coriander powder, Turmeric Powder, Ginger garlic paste, Lemon juice, Salt, and Curry leaves.

Mix Rice flour with the marinated Bamboo shoot.

Heat Sunflower oil in Kadai, fry the Bamboo shoot to crisp, and serve hot

Stir-fried Bamboo shoot with Pokchoy by Novotel Imagica

Ingredients

Bamboo shoot 150 gm.

Oil 50 ml

Garlic 15 gm

Onion 20 gm

Pokchoy 50 gm

Thai chili 2 gm

Aromat Seasoning 2 gm

Red Bell pepper 10 gm

Yellow Bell pepper 1 0gm

Sugar 2 gm

Oyster sauce 5 gm

Light soya sauce 2 ml

Red wine Vinegar 2 ml

Potato Starch 5 gm

Spring onion 10 gm

salt to taste

Method

First of all dust the bamboo shoots with potato starch, and deep fry it.

Now heat oil in a wok, add garlic, onion, thai chilli and saute it. Pour 100 ml of water once sauted.

Add bamboo shoots, bell pepper, pokchoy and other seasoning. Toss it on high flame and finish it with potato starch and red wine vinegar.

Garnish with burnt garlic and scallions.

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Food Lite Blogs

Retaining the real flavours

Our food is made in the authentic clay tandoor keeping the zests and essence of food accurate. There is minimum usage of gas and maximum usage of coal to prepare the dishes…says Chef. Vishay Vijan

Culinary Garage is a cloud kitchen based out of Chembur serving authentic Indian food across the city. Started Chef. Vishay Vijan – an IHM – Aurangabad alumni, in August 2020 it serves fulfilling meals to people around the city. The idea behind starting the kitchen was to serve people a food experience that they talk about from different parts of the country right here in Mumbai.

From the Black Dal taking you to the streets of Amritsar to the Soya Chaap reminding you of Delhi and the Laal Maas that brings a little bit of Rajasthan right here, the menu is vast yet limited. We caught up with Vishay to find out more:

When did you start the brand?

Vishay: I started Culinary Garage as a cloud kitchen based out of Chembur in August 2020 to serve fulfilling meals and authentic Indian food across the city.

A little about why you started this brand/ your inspiration

Vishay: The idea behind starting the kitchen was to serve people a food experience that they talk about from different parts of the country right here in Mumbai. Bringing together authentic local cuisine from across the country under one roof, the main objective of the kitchen is to be true to the dish and its roots. We aim to educate the people in Mumbai about the different dishes, and their flavours and give them a palate of foods from different parts of the country. The inspiration comes from the food itself and its ways of preparation from the origin city.

An insight into all the products/services/dishes on the menu you’re offering

Vishay: Each dish has been curated by sourcing ingredients from the origin place and made to excellence in our kitchen. Our food is made in the authentic clay tandoor keeping the zests and essence of food accurate. There is minimum usage of gas and maximum usage of coal to prepare the dishes.

There is no use of any artificial ingredients or colors in everything we prepare hence, retaining the real flavours of the dishes.

From the slow-cooked Black Dal taking you to the streets of Amritsar to the Soya Chaap reminding you of Delhi, the Laal Maas that brings a little bit of Rajasthan right here, and the Korma prompting the land of Nawabs, our menu is vast yet limited. A perfect blend of Fire and Coal brings the best of every Indian flavour to you.

Your Best-selling dishes

Vishay: Butter Chicken, Dal Makhni, Soya Chaap, Chicken Biryani, Mutton Biryani, and Chicken Tikka

Is anything special about your products or something offbeat you would like our users to know about?

Vishay: We ensure to keep innovating and introducing new and seasonal produce items from various parts of India on our menu. We had a winter special menu that had the Kaali Gajar Ka Halwa which is made from black carrots that were brought from Lucknow.

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