[ ]

Machcha Besarou

Chef: Chef Swajib Chatterjee

Hotel Swasti, Orissa
Ingredients: 1 rohu fish
4 tbsp mustard oil
For the marination
turmeric powder
salt
For the gravy
1 tbsp mustard oil
1/4 tsp rai
1/4 tsp kalonji
1/4 tsp methi seeds
1/4 tsp fennel powder
1/4 tsp cumin powder
4 whole red chillies
2 tsp curry leaves
2 tsp chopped garlic
2 tsp mustard paste
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/3 tsp salt
1/2 cup water
tomato-cut into 8 pieces
3 green chillies
coriander leaves
lemon juice
Method: Clean the fish and then marinate it in turmeric powder and salt and leave aside.
In a pan, heat the oil and add the marinated fish and fry it well. Take the fish out and keep aside.
Heat the mustard oil in another pan and to this add the rai, kalonji, methi, fennel powder, cumin, red chillies,
curry leaves, garlic and mustard paste and saute well.
Then add the turmeric, red chilli powder, salt, water, tomatoes and green chillies. Cover and cook for 2
minutes.
To this, add the fried fish and cover and cook for 10 minutes. Garnish with coriander leaves and lemon juice
and serve hot.

[ ]

Aloo Posto

Ingredients: 500 gm potatoes

1/2 tsp turmeric powder
2 tsp salt
1/2 cup poppy seeds
2 red chillies (sabut)
3-4 green chillies - slit lengthwise
1/2 cup mustard oil
Method: Soak the poppy seeds in water for about an hour. Grind it to a smooth paste and keep aside.
Peel and dice the potatoes into 1 cm cubes. Heat oil in a kadai and fry the potatoes. Take them out and keep
aside.
Add the red chillies (sabut) to the same oil and add the fried potatoes to it. Then add the poppy seeds paste,
salt and turmeric powder to it and mix well.
Cook covered for some time and keep stirring. Add little water (warm) if required and continue to cook till the
potatoes are well cooked.
Garnish with the slit green chillies and serve hot with rice.

[ ]

Fish Orly

Chef: Niru Gupta

Ingredients: 4 fillets of betki fish
2 tbsp onion - paste
1 tsp garlic - paste
1 tsp ginger paste
1/4 tsp baking powder
6 tbsp oil
2 tbsp wheat flour
2 tbsp corn flour
1 egg
1/2 tsp salt or to taste
1 tbsp vinegar
Method: Marinate fillets with ginger, garlic, onion, salt and vinegar for one hour.
Blend wheat flour, salt, corn flour egg and baking powder in a bowl of water.
Dip the fillets in the mixture and deep fry in oil.
Serve with chips and salad.

[ ]

Chilli Paneer (Chinese)

Chef: Niru Gupta

Ingredients: 350 gm cottage cheese-cubed

2 tsp salt
1 egg
1/2 cup corn flour
1 tsp ginger-garlic paste
water to mix the batter
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
1/4 tsp ajinomoto
some greens for garnish
Method: Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have
the pieces coated with the mixture.
Heat the oil, and fry cottage cheese pieces over high heat to a golden color.
Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, Ajino Moto and
the cheese.
Mix well, and serve garnished with some greens.

Mushroom Fried Rice (Chinese)

Chef: Niru Gupta

Ingredients: 1 cup rice
1 tbsp salt
1/2 cup oil
200 gm mushrooms-sliced thin
2 tbsp celery-chopped fine
2 tsp soya sauce
1 tbsp vinegar
1 tsp chilli sauce
Method: Boil the rice with 1 tsp salt and 1 tbsp oil, till bite-like. Drain and rinse under cold water. Leave in
the colander and work 1 tbsp oil into it.
Heat the rest of the oil and saute the mushrooms and celery over high heat, till they look glossy.
Add the soya sauce, vinegar and chilli sauce, mix well and add the rice.
Stir till rice and vegetables are well mixed and serve.

[ ]

Chilli Gobhi (Chinese)

Chef: Niru Gupta

Ingredients: 500 gm cauliflower (gobhi) - cut into small flowerets

2 tsp salt
1 egg
1/2 cup corn flour
1 tsp ginger-garlic paste
water to mix the batter
oil for deep frying
2 cups onions - chopped coarsely
2 tbsp green chillies - thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
some greens for garnish
Method: Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the
pieces coated with the mixture.
Heat the oil, and fry over medium heat to a golden color.
Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the gobhi.
Mix well, and serve garnished with some greens.
If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.

[ ]

Chicken Korma

Chef: Gunjan Goela

Restaurant: Hacker German
Kitchens
New Delhi

Ingredients: 1 whole chicken

1/2 bowl ghee
3 sliced onions
3-4 tsp crushed garlic
5-6 tsp coriander powder
3 tsp red chilli powder
salt - to taste
2-3 cinnamon
4-5 green cardamoms
1-2 black cardamoms
3-4 cloves
2-3 jaifal and javitri
1 tsp gol mirch
1/2 tsp jeera
400-500 gm dahi
6-7 kaju
1/2 tsp garam masala
1 tsp kevar
Method: Heat ghee in a deep dish, brown the onions, remove from dish and keep aside.
In the same dish, add the chiken, garlic, coriander powder, salt and red chilli powder while stirring.

Now add all the other masalas, mix well and keep it covered for some time.
While it is cooking crush the crispy browned onions and add them to the chicken along with the dahi.
Cover and cook on slow fire for about 20 minutes.
Now add the kaju, garam masala and kevar.
Stir again, cook for some more minutes.
Serve with sheermal.

[ ]

Amritsari Fish

Ingredients: 1 kg fish - cut into medium sized chunks

oil for frying
Marinade
75 ml lemon juice
1 tsp salt
1 tsp grated ginger
1 tsp black pepper
Batter
100 gm besan
1 tbsp ginger paste
2 tbsp garlic paste
1 tsp chilli powder
2 tsp ajwain
4 snipped red chillies
1 tsp baking powder
100 ml iced water
salt to taste

Method: Combine all the marinade ingredients. Pour over the fish and set aside for 30 minutes. Remove the
fish from the marinade and pat dry.
Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes.
Fry in hot oil until golden brown. Serve hot.

[ ]

Roast Chicken

Chef: Niru Gupta

Ingredients: 1 kg chicken (with skin) - cut into pieces
2 tbsp butter
salt and pepper - to taste

Method: Pierce the chicken pieces with a fork, and apply butter, salt and pepper all over.
Now place a saucer like plate upright in a dish or a microwave rack, and arrange the chicken pieces in it
placing the thicker pieces outwards. Cover and cook on HI for five minutes.
Re-arrange the pieces and cook covered at 70 per cent for five minutes. Uncover and cook further on HI for
five minutes. Let it stand for two minutes before serving.

CHILLI GARLIC CRAB

Deep fried crabs in a lip-smacking
and spicy chilli garlic sauce
Preparation Time : 30 minutes
Cooking Time : 20 minutes

Ingredients
Crabs

3 large

Red chilli paste

2 tablespoons

Garlic, chopped

14-16 cloves

Oil

2 tablespoons + to deep fry

Tomato ketchup

2 tablespoons

Fish stock

1 1/2 cups

Salt

to taste

MSG

1/4 teaspoon

Cornflour/ corn starch

2 tablespoons

Sugar

1 teaspoon

Vinegar

1 tablespoon

Spring onion greens, chopped

2 stalks

Egg, whisked

Method

Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and
set aside on absorbent paper.Heat two tablespoons of oil in another wok. Add garlic and
saut for a minute. Add tomato ketchup, red chilli paste and stock. When the mixture
comes to a boil, add salt and MSG.
Dissolve cornflour in half a cup of water and add to the sauce. Add sugar and cook till it
thickens slightly.
Add vinegar to the sauce along with spring onion greens and mix. Add the egg in a thin
trickle and cook till the egg strands rise to the top.
Place the fried crab in a serving dish, pour the sauce over it and serve immediately.

BADAMI BABYCORN
PANEER MASALA
Babycorns and cottage cheese
in almond based gravy
Preparation Time : 30-40
minutes
Cooking Time : 15 minutes

Ingredients
Babycorns

10-12

Cottage cheese (paneer)

200 grams

Onions

2 medium

Garlic

4-5 cloves

Ginger

2 inch piece

Whole dry red chillies

3-4

Almonds

12-15

Oil

3 tablespoons

Tomato puree

2 cups

Salt

to taste

Red chilli powder

1 teaspoon

Cumin powder

1/2 teaspoon

Coriander powder

2 teaspoons

Garam masala powder

1 teaspoon

Dry fenugreek leaves (kasuri methi)

1 tablespoon

Method
Wash and thinly slice the babycorn. Cut paneer into one inch sized triangular
pieces.
Peel, wash and roughly chop onions and garlic. Peel, wash and chop half the
ginger and cut the remaining half into julienne for garnish.
Remove stems of whole red chillies. Grind the red chillies, almonds, onions, garlic
and ginger into a fine paste using half a cup of water.
Take oil along with ground paste, tomato puree, salt and half a cup of water in a
microwave bowl. Cook, covered on Microwave HIGH (100%) for four minutes.
Stir and add sliced babycorn, paneer pieces, red chilli powder, cumin powder,
coriander powder and garam masala powder and mix well. Cover and cook on
Microwave HIGH (100%) for ten minutes.
Take the kasuri methi in a microwave and roast, uncovered, on Microwave HIGH
(100%) for half a minute. Remove, crush and sprinkle over the gravy. Serve hot.

CRUNCHY PANEER PAKORA

Deep fried boondi coated cottage cheese
Preparation Time : 25 minutes
Cooking Time : 15 minutes

Ingredients
Cottage cheese (paneer)

250 grams

Oil

to deep fry

Boondi

1 cup

Garlic

8-10 cloves

Oil

1 teaspoon

Red chilli powder

1 tablespoon

Salt

to taste

Gram flour (besan)

1 cup

Ginger paste

1 tablespoon

Garlic paste

1 teaspoon

Red chilli powder

1/2 teaspoon

Turmeric powder

1/2 teaspoon

Soda bicarbonate

a pinch

Method
Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half
leaving one edge intact for filling.
Crush the boondi with your hand and set aside.
To make garlic chutney, peel and roast garlic in one teaspoon of oil. Mix with red chilli
powder and salt and grind to a smooth paste.
To prepare batter mix gram flour with this paste, red chilli powder, turmeric powder, soda
bicarbonate and salt. Add sufficient water and whisk well to make a batter of a coating
consistency. Rest the batter for about fifteen minutes.
Stuff garlic chutney into the slit of each cottage cheese baton.
Heat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in the
crushed boondi and deep fry on medium heat till crisp and golden brown. Drain on
absorbent paper.
Serve hot with a chutney of your choice.

KADAI PANEER
Cottage cheese cooked in spicy
kadai masala
Preparation Time : 25-30
minutes
Cooking Time : 12-15 minutes

Ingredients

Cottage cheese (paneer) 1 inch triangles

500 grams

Oil

3 tablespoons

Whole dry red chillies, broken

Cloves

Coriander seeds, crushed

2 tablespoons

Onion , sliced

2 medium

Cinnamon one inch sticks

Bay leaves

Garlic paste

2 teaspoons

Ginger paste

2 teaspoons

Red chilli powder

2 teaspoons

Tomatoes, chopped

5-6 medium

Salt

to taste

Fresh coriander leaves, chopped

2 tablespoons

Method
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions
and saut for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger
paste and red chilli powder and stir. Continue to saut for two minutes.
Add tomatoes and salt and saut till the tomatoes become soft.
Add paneer and stir gently. Cook on low heat till the paneer is heated through.
Garnish with coriander leaves, toss and serve.

KADAI PANEER-Microwave
A dry dish paneer cooked with whole spices
to perfection
Preparation Time : 20 minutes
Cooking Time : 10-15 minutes

Ingredients

Cottage cheese (paneer) 1 inch triangles

250 grams

Onions, sliced

2 medium

Garlic paste

1 tablespoon

Ginger paste

1 tablespoon

Fresh coriander leaves

2 tablespoons

Red chillies

Oil

2 tablespoons

Bay leaf

Cinnamon

1 inch stick

Black peppercorns

Coriander seeds

1 teaspoon

Green cardamoms

Cloves

Tomato puree

1 1/2 cups

Salt

to taste

Red chilli powder

1 tablespoon

Garam masala powder

1 teaspoon

Method
Cut paneer into one inch sided triangles. Peel, wash and slice onions. Peel, wash and
grind ginger and garlic to a paste. Clean, wash and chop coriander leaves. Remove stems
and break red chillies into two pieces each.Take oil, broken red chillies, bay leaf,
cinnamon, peppercorns, coriander seeds, cardamoms, cloves, sliced onion, garlic-ginger
paste in a Microwave proof bowl and mix. Cook on Microwave HIGH (100%) for five
minutes.
Add tomato puree, salt, red chilli powder, garam masala powder and mix. Cook on
Microwave HIGH (100%) for three minutes.
Add paneer pieces and mix. Add chopped coriander leaves and mix. Cook on Microwave
HIGH (100%) for two minutes.
Allow standing time of five minutes. Serve hot.

MUSHROOM, BABYCORN AND PANEER

TAWA MASALA
mushrooms,babycorns and paneer cooked in
masalas
Preparation Time : 10-15 mins
Cooking Time : 25-30 mins

Ingredients
Button mushrooms, halved

8-10

Babycorns ,halved and boiled

8-10

Cottage cheese (paneer), 1 1/2 inch cubes

400 grams

Baby potatoes, parboiled

10

Pearl onions

10-15

Oil

5 teaspoons+3 tablespoons

Onions, chopped

2 large

Ginger, chopped

1 1/2 inch piece

Green chillies, chopped

3-4

Coriander powder

1/2 teaspoon

Red chilli powder

1/2 teaspoon

Garam masala powder

4 teaspoons

Salt

to taste

Tomato puree

8 tablespoons

Lemon juice

1 tablespoon

Fresh coriander leaves, chopped

2 tablespoons

Method
Saut mushrooms, babycorns, paneer cubes, baby potatoes and pearl onions separately
in one teaspoon of oil each. Sprinkle a little salt while sauting. Drain and set aside. Heat
a tawa. Put three tablespoons of oil on the tawa and when it is hot add onions and saut
till browned. Add ginger and continue to saut.
Add a little water and continue to cook. Keep the sauted paneer and vegetables on the
rim of the tawa.
Add green chillies to the onion mixture and continue to saut.
Take the vegetables into the masala at the centre of the tawa. Add coriander powder, red
chilli powder, garam masala powder, salt, tomato puree and half a cup of water and mix.
Cook for three to four minutes and add lemon juice and mix.
Garnish with coriander leaves and serve hot.