KACHORI CHAT

KACHORI CHAT

S.NO	INGREDIENTS	QTY	UNIT
1	Fried kachori	6	No’s
2	Papdi crushed	12	No’s
3	Whisked Curd	1	cup
4	Mint Chutney	4	Tbsp
5	Salt	3	Tbsp
6	Chat Masala	1/2	Tbsp
7	Cumin Powder	1/2	Tbsp
8	Chili Powder	1/2	Tbsp
9	Finely Chopped Coriander and Sev for Garnish	For garnish

METHOD:

* Fry all the kachoris, Cut in to ¼ pieces and arrange in a plate.

* Top of it add coarsely crushed papdis, and then add curd, mint chutney and green chutney.

* Sprinkle a little salt, chat masala, cumin seeds powder and chili powder over it.

* Garnish it with finely chopped coriander and Sev.

* For better look you can serve on Banana leaf or in the shell of Watermelon.

* Serve immediately.

Restaurant Week India

RESTAURANT WEEK INDIA

Please find below RWI three course

 menu and images of Starter, Main Course and Dessert which is happening from 17^th-26^th April 2015.

Menu and images belongs to Beyond Indus Restaurant, Taj Club House, Chennai

STARTER

MAIN COURSE

DESSERT

Three Course menu

Appetizers:

Veg:

Laal Mirch ka Paneer Tikka-2pcs

Char grilled cottage cheese with fresh mint and chilly yoghurt

Broccoli Simla Mirch -2pcs

Florets of Broccoli cooked on skewer with peppers in a cheesy marination

Palak Dahi Kebab-1pc

Griddles spinach patties enclosed with nutmeg dusted prunes

Shalgam Butte ki tikki-2pcs

Grilled patties of minced corn and turnip

Non-Veg:

Jhinga Anardana -2pcs

Prawn with pomegranate and yoghurt

Sarson Tulsi Machli Tikka -1pc

Holy basil flavored griddled fish supreme

Mathaniya Murgh -2pcs

Chicken marinated in yoghurt and Mathaniya chilies

Three pepper Lamb Seekh -2pcs

Skewered lamb mince and bell peppers flavored with Chef’s special spices

Main course:

Veg (Served in Alacarte Soup bowl)

Paneer Labadar

Slow braised cottage cheese in a rich onion and tomato gravy

Khade Gobhi Mirch Methi

Cauliflower with bhaji chilies and fresh fenugreek leaves

Tawa Subz Masaledar

Vegetables pan grilled and finished in home style gravy

Lahori Subz Anokhi

Combination of corn, broccoli and asparagus in a Lahori style gravy

Non-veg: (Served in Alacarte Soup bowl)

Kothmiri Jhinga

Delicate blend of green coriander and prawn served

Sindhi Seyal Chicken

Slow cooked chicken with tomatoes and chilies

Bhunna Gosht

Seared lamb cooked in Sindh spices

Dum Ki Nalli

Tender Lamb shank simmered in rich gravy

(All the Main course is side accompanied with choice of Indian bread, Vegetable Pulao and Dal Indus)-in a express lunch style

Signature Dishes (200+ taxes)

Vegetarian

Bharwan Simla Mirch

Bell peppers layered with spinach, corn and cauliflower served with aromatic gravy

Non Vegetarian

Pakthooni Murgh (Signature Dish)

Slow cooked chicken in an authentic red masala from Kashmir

Dessert

Halwa and Kulfi

Duet of Fig and Almond halwa and Kulfi

Baked Gulab Jamun Cheese Cake

Crumbled Jamun: slow baked with reduced cheese

Bharwan Kesar Rasmalai

Rasmalai stuffed with creamed fruits and served with berry rabdi

PALAK AUR DAHI KA KEBAB

PALAK AUR DAHI KA KEBAB

COLOUR: Green

ACCOMPANIMENT: Pickled vegetables and Mint Chutney

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	Unit
1	Spinach	2	Kg
2	Oil	50	ml
3	Salt	to taste
4	Roasted Chana dal powder	100	gm
5	Hung Curd	50	gm
6	Chopped green chilli	15	gm
7	Prunes	120	gm
8	Chopped Ginger	70	gm
9	Mustard Oil	50	ml
10	Boil Potato(mashed)	50	gm

METHOD:

* Clean the Spinach, blanch it make fine thick paste in mixie.

* Heat the pan, add some oil in it sauté spinach till it become thick.

* Bring it to room temperature; add roasted channa Dal and potato in it.

* Seson with salt .make round size of patties of it, stuff with prunes, hung curd and green chili.

* Grill the spinach patties till it get cook properly, Serve hot with mint chutney.

Garlic olive yoghurt on the bed of Water melon

GARLIC OLIVE YOGHURT ON THE BED OF WATER MELON

GARNISH: Parsley, Fine Sliced Black olives and chives

S.NO	INGREDIENTS	QTY	UNIT
1	Watermelon cutted in to round shape	10	Pcs
2	Fine chopped Garlic	10	Gm
3	Hung  Curd	1/2	Cup
4	Cream	1	Tbsp
5	Chives	For Garnish
6	Parsley	For Garnish
7	Sugar	1/2	Tbsp
8	Salt	A pinch
9	Sliced Black Olives	For Garnish

METHOD:

* Beat the hung curd by the help of a whisk, Add Cream, sugar, salt and fine chopped garlic. Mix it nicely and keep a side.

* Cut the Watermelon in to round slices by the help of a cutter.

* Pour the yoghurt deep in a piping bag.

* Pipe it on the top of Watermelon.

* Garnish it with Chives, Sliced Black olive and Parsley as you can see the above picture.

VEG-QUESADILLA WITH SOUR CREAM, GUACAMOLE AND JALAPENO SALSA

VEG-QUESADILLA WITH SOUR CREAM, GUACAMOLE AND JALAPENO SALSA

S.No.	Ingredients	Qty.	Unit
1	ONION	10	GMS
2	GARLIC	5	GMS
3	ZUCCHINI	20	GMS
4	GREEN CAPSICUM	15	GMS
5	RED AND YELLOW CAPSICUM	10	GMS
6	AUBERGINE	5	GMS
7	CHEDDAR CHEESE	50	GMS
8	CAJUNSEASONING	10	GMS
9	CHOPPED CORIANDER	3	GMS
10	CHPPED PARSLEY	2	GMS
11	REFINED FLOUR	150	GMS
12	CREAM	15	ML
13	MILK	50	ML
14	SALT	5	GMS
15	CRUSHED PEPPER	3	GMS
16	RIPE AVOCADO	25	GMS
17	LEMON JUICE	3	ML
18	JALAPENO	4	GMS
19	CUMIN POWDER	2	GMS
20	OLIVE OIL	25	ML
21	MUSHROOM	10	GMS

METHOD:

1. In a non stick pan cook two tortilla sheets, place the vegetable mixture  on one  tortilla sheet, sprinkle grated cheddar cheese on the mixture and place the second sheet over the cheese. Cook on a slow fire until the cheese melts.

2. Take out from fire and cut into 1/4 sectors.

FOR THE MIXTURE

Heat oil in a sauté pan, add the sliced onion, chopped garlic, juliennes of zucchini, capsicum, mushroom and aubergine until cooked .add the cajun seasoning , chopped parsley and chopped coriander. Keep the mixture aside.

JALAPENO SALSA

Mix together chopped jalapeno, chopped onion, chopped coriander ,lemon juice ,cumin powder ,salt, olive oil, check seasoning.

GUACAMOLE

Mash the ripe avocado, mix chopped tomato, onion , lemon juice salt, olive oil, check seasoning.