Fusion Life - Jan 2012 - Page 48-50
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49 January 2012 | Fusion Recipe Fusion Recipe By Dipti Celebration is in the air all around the world. The best way to celebrate a special occasion is with great food! But wait this isn’t any usual party, this is the King of all Parties – THE NEW YEAR PARTY. That’s why we at Fusion Life have created a special collection of fabulous recipes to suit everyone as we bid adieu to the past and prepare for the future. A s the new year sets in, it’s times for bonapetite with new creations and tastes. So, be creative this New Year and kickstart 2012 with some traditional and trendy food recipes. Tickle your taste buds with Chef Joymalya Banerjee, Bohemian, Chef Naval Prakash, Hinglish-The Colonial Cafe, Chef Prashant Tikadia, Kohinoor Continental, Chef Willi Haueter, The Imperial sumptuous and mouth watering recepies. Mushroom and Pineapple Skewers with Kalojeera and Spicy Coriander Chef Joymalya Banerjee, Bohemian, Kolkata Ingredients: Fresh Button Mushrooms : 6 pcs Pineapple Dices : 6 pcs Satay Sticks : 2 pcs Coriander Paste : 50 g Mustard Oil : 20 g Chopped Onion : 15 g Chopped Garlic : 15 g Coriander Powder : 15 g Kalojeera Powder/Cumin powder : 15 g Green Chili Paste : 10 g Fresh Coriander Chopped : 5 g Kalojeera/Cumin Seeds : 5 g Coriander Seeds (Crushed) : 5 g Red Chili Flakes : 2 g Salt : to taste Sugar : to taste Cooking Cream : 100 ml Lime juice : 5 ml Method: • Skewer the mushroom and pineapple alternately on Satay sticks. • Prepare a mixture of 1/3rd coriander powder, coriander paste, green chili paste, lime juice, salt and sugar. Marinade the prepared skewers in the mixture. Grill on a non-stick pan. • To prepare the sauce - Heat the reserved oil in a non stick pan. Temper with kalojeera seeds, sauté chopped onion and garlic till translucent. Add ½ of the crushed coriander seeds and coriander paste and cook till the spices are cooked. Add the cooking cream and blend, add water or prawn stock. Simmer till thickened lightly. Carefully place the mushroom skewers and simmer for 3-4 minutes. Remove the skewers and arrange on serving plates. • To finish the sauce, add garlic paste, green chili paste, crushed coriander seeds, kalojeera powder, red chili flakes and seasoning. Cook for a few minutes and sprinkle the 5ml of mustard oil. Mix well and pour over the mushroom skewers. • Mould some steamed rice on the side of the plate and serve with green salad. 48 | January 2012 Method: • For salsa, chop the tomatoes and coriander. Add lemon juice, salt, pepper and olive oil. • Shuck the oysters. Put the salsa in the oysters and top with some caviar and dill sprig. Ingredients: Oyster : 3nos. Aquitaine caviar : 5 gm Dill fresh : 1 gm Tomato chopped : 50 gm Coriander chopped : 10 gm Black pepper : 2 gm Salt : 2 gm Olive oil : 20 ml Lemon juice : 10 ml Symphony of Oyester and Caviar Executive Chef Willi Haueter, The Imperial, New Delhi Photo Credit: Symphony of Oyster and Caviar -The Imperial, New Delhi Photo Credit: Mushroom and Pineapple Skewers with Kalojeera and Spicy Coriander - Bohemian, Kolkata
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Transcript of Fusion Life - Jan 2012 - Page 48-50
49January 2012 |
FusionRecipe
FusionRecipe
By Dipti
Celebration is in the air all around the world. The best way to celebrate a special occasion is with great food! But wait this isn’t any usual party, this is the King of all Parties – THE NEW YEAR PARTY. That’s why we at Fusion Life have created a special collection of fabulous recipes to suit everyone as we bid adieu to the past and prepare for the future.
As the new year sets in, it’s times for bonapetite with new creations and tastes. So, be creative this New Year and kickstart 2012 with some traditional and trendy food recipes.
Tickle your taste buds with Chef Joymalya Banerjee, Bohemian, Chef Naval Prakash, Hinglish-The Colonial Cafe, Chef Prashant Tikadia, Kohinoor Continental, Chef Willi Haueter, The Imperial sumptuous and mouth watering recepies.
Mushroom and Pineapple Skewers with Kalojeera and Spicy CorianderChef Joymalya Banerjee, Bohemian, Kolkata
Ingredients:Fresh Button Mushrooms : 6 pcsPineapple Dices : 6 pcsSatay Sticks : 2 pcsCoriander Paste : 50 gMustard Oil : 20 gChopped Onion : 15 gChopped Garlic : 15 gCoriander Powder : 15 g Kalojeera Powder/Cumin powder : 15 gGreen Chili Paste : 10 gFresh Coriander Chopped : 5 gKalojeera/Cumin Seeds : 5 g Coriander Seeds (Crushed) : 5 gRed Chili Flakes : 2 gSalt : to tasteSugar : to tasteCooking Cream : 100 mlLime juice : 5 ml
Method:• Skewer the mushroom and pineapple alternately on Satay sticks.
• Prepare a mixture of 1/3rd coriander powder, coriander paste, green chili paste, lime juice, salt and sugar. Marinade the prepared skewers in the mixture. Grill on a non-stick pan.
• To prepare the sauce - Heat the reserved oil in a non stick pan. Temper with kalojeera seeds, sauté chopped onion and garlic till translucent. Add ½ of the crushed coriander seeds and coriander paste and cook till the spices are cooked. Add the cooking cream and blend, add water or prawn stock. Simmer till thickened lightly. Carefully place the mushroom skewers and simmer for 3-4 minutes. Remove the skewers and arrange on serving plates.
• To finish the sauce, add garlic paste, green chili paste, crushed coriander seeds, kalojeera powder, red chili flakes and seasoning. Cook for a few minutes and sprinkle the 5ml of mustard oil. Mix well and pour over the mushroom skewers.
• Mould some steamed rice on the side of the plate and serve with green salad.
48 | January 2012
Method:• For salsa, chop the tomatoes and coriander. Add
lemon juice, salt, pepper and olive oil.
• Shuck the oysters. Put the salsa in the oysters and top with some caviar and dill sprig.
Ingredients:Oyster : 3nos.Aquitaine caviar : 5 gmDill fresh : 1 gmTomato chopped : 50 gmCoriander chopped : 10 gmBlack pepper : 2 gmSalt : 2 gmOlive oil : 20 mlLemon juice : 10 ml
Symphony of Oyester and Caviar Executive Chef Willi Haueter, The Imperial, New Delhi
Photo Credit: Symphony of Oyster and Caviar -The Imperial, New DelhiPhoto Credit: Mushroom and Pineapple Skewers with Kalojeera and Spicy Coriander - Bohemian, Kolkata
50 | January 2012
AD-9Method:• Heat a nonstick pan and make uttpam of around
3 inches diameter. Make sure that uttpam is well cooked on both side and a bit hard.
• Heat oil and sauté red, yellow and green pepper. Sprinkle oregano, paprika. Add pizza sauce to it.
• Cook this mixture for a minute.
• Spread this mixture on uttpam and top it with cheese.
• Keep it in preheated oven for a minute.
• Garnish it with spring of parsley and serve hot.
Ingredients:Uttapm Batter : 250 gm Readymade Pizza Sauce : 150 gm Paprika : 05 gmOregano : 05 gmSalt : to tasteChopped Red Pepper : 20 gm Chopped Yellow Pepper : 20 gmChopped Green Pepper : 10 gmMozzarella Cheese : 100 gmOil : 50 ml
Ingredients:Sweet Corn : 100 gCheddar cheese : 80 gSalt : 2 gPepper : 2 gPhyllo Sheets : 12Egg : 1
Method:• Make a mixture with sweet corn, grated
cheddar cheese, salt and pepper.
• Cut the Phyllo sheets into long rectangular shapes and put the mix to the sheet.
• Roll it to a cigarellos and fry till golden brown.
• Serve hot with sweet chili sauce.
Uttapam PizzaExecutive Chef Prashant Tikadia, Kohinoor Continental, Mumbai
Sweet Corn and Cheese CigarelosChef Naval Prakash, Hinglish- The Colonial Café, Delhi
FusionRecipe
Photo Credit: Uttpam Pizza-Kohinoor Continental, Mumbai
Photo Credit: Sweet Corn and Cheese Cigarellos- Hinglish- The Colonial Café, Delhi
