Indian Crepe with spicy tomato sauce

INDIAN CREPE WITH SPICY TOMATO SAUCE

  

S.NO	INGREDIENTS	QTY	UNIT
1	Carrot Juliennes	30	gm
2	Bell pepper juliennes	30	gm
3	Sliced Onion	20	gm
4	Sliced Mushroom	15	gm
5	Beans sprout	15	gm
6	Garlic	10	ml
7	Oil	15	ml
8	White Sauce	25	ml
9	Thyme	5	gm
10	Spicy tomato sauce	20	ml
11	Cheese	20	gm
12	Crepes	2	pcs

METHOD:

* Heat oil in a pan, add thyme, and then add onion juliennes.

* Sauté it for 2-3 minutes.

* Add chopped Garlic, sauté it for 2-3 minutes, then add carrot juliennes, bell pepper juliennes, sliced mushrooms and beans sprout. Sauté it for some time.

* Add white sauce, cook it for 2-3 minutes. Season it with salt, now Crepe stuffing is ready.

* Stuff the mixture in the crepes. Roll and grill it in the griller. Serve it with spicy tomato sauce.

* Garnish it with curled bell peppers.

Paneer Butter Masala

PANEER BUTTER MASALA

Paneer Butter Masala is a very popular and delicious preparation invented in English time. This is also one of the popular recipe like Palak paneer, Kadai paneer, Shahi Paneer etc. I found this recipe a long years back when I started my carrier in Food Industry. I remember once I made it at home for some guests, every one said WOW. It’s very simple and easy to make this creamy and delicious dish. Paneer Butter Masala well served with Indian breads like roti, chapatti, paratha, Naan or any varieties of rice Pulao, jeera rice, vegetable Biryani.

This paneer Butter Masala recipe has Onion, Garlic in it. You can also make Paneer Butter Masala without of it. Choose riped tomatoes to get right color, and use correct quantities of ingredients to get right consistency. Use only Kashmiri Chili Powder which will give you a correct color.

PORTION: 2 portions

ACCOMPANIMENT: Indian breads/ Pulao/ Biryani

S.NO	INGREDIENTS	QTY	UNIT
1	Paneer(Cottage Cheese)	220	gm
2	Oil	1	Tbsp
3	Onion Chopped	3	Medium size
3	Tomatoes Chopped	4	Medium size
4	Cashewnut	40	gm
	Fresh cream	30	ml
5	Coriander Powder	1	Tspn
6	Kashmiri Red Chili Powder	3/4	Tspn
7	Sugar	1/2	Tbsp
	Kasuri Methi	1/2	Tsp
	Ginger Garlic paste	1	Tbsp
7	Butter	1 1/2	Tbsp
8	Bay leaf	1	no
9	Green Cardamom	4	no
10	Cinnamon Stick	1 small	no
11	Salt	to	taste
12	Fresh Coriander split	a	piece

METHOD:

* Heat oil in a pan. Sauté chopped onions till get golden brown in color.

* Add tomatoes, and then salt to make it transparent quickly. Sauté it and cover it to make it soft and mushy.

* Add coriander powder, Kashmiri chili powder and cashew. Sauté it well. For 4-5 minutes in a medium flame. Once oil leaves in the side of the pan, switch of the fire.

* Allow the mixture to cool, blend it with the blender by adding 1 cup of water. Make it a smooth mixture and keep a side.

* Heat butter in a pan, add dry spices, and stir it for 2 minutes in a medium flame.

* Pour blended puree, stir it well. Add ½ cup of water. Cook it well. Add Cottage cheese cubes. Mix it well.

* Add Kasuri methi powder, sugar, garam masala and salt. Mix it well.

* Add fresh cream to it, mix well.

* Pour in a serving bowl. Garnish it with coriander leave and fresh cream.

Copyright ©fusionindianfoodbychefnisikant.blogspot.in

Fusion Indian Roast Chicken

FUSION INDIAN ROAST CHICKEN

Hi everyone, Thank you once again for reading my blog. Here is one fusion Roast Chicken recipe. The spices which is used is very familiar and easy to get.

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken leg with thigh (Boneless)	2	pcs
2	Oil	40	ml
3	Hung curd	20	gm
4	Ginger garlic paste	20	gm
5	Turmeric Powder	5	gm
6	Curry Powder	5	gm
7	Crushed Pepper	10	gm
8	Garam Masala	5	gm
9	Chopped onion	20	gm
10	Chopped Garlic	20	gm
11	Demi glaze	50	ml
12	Salt	to	taste
For Brown Rice
1	Steamed Rice	50	gm
2	Butter	20	ml
3	fried Onion	15	gm
4	Curry powder	5	gm
5	Turmeric Powder	5	gm
6	Chicken Stock	15	ml
7	Salt	to	taste

METHOD:

* Marinate the chicken with oil, hung curd, ginger garlic paste, turmeric powder, curry powder, crushed pepper, garam masala, salt and keep in the freezer for at least 45 minutes.

* Seal the Chicken pieces both the sides in the hot grill until it sealed it properly. Remove the chicken pieces and keep it a side.

* Heat oil in a pan. Add Chopped onion, garlic, sauté it well. Add Demi glaze. Season it well. Add Chicken pieces and cook it well.

 * Serve with Brown rice and sautéed Vegetables.

For Brown Rice-

* Melt butter in a pan. Sauté Brown onions, add turmeric powder, Curry powder, and then add chicken stock.

* Season with salt. Add steamed rice, toss it well.