Bobby Geetha's Blog: Fine dining Indian , page 4

Tandoori Machli

Indian Tandoori Machli Recipe

Portion Size – One

Plateware – Small Kebab Platter

Indian Tandoori Machli is an recipe which is made mostly in Bengal. It’s an famous dish in East India. So lets have a look, how to make it easily at home.

INGREDIENTS

Fresh Hamour Filet GMS 375

Lemon juice ML 15

Ginger GMS 10

Garlic GMS 10

Yoghurt Hung GMS 50

Cream UHT ML 25

Chili Powder GMS 8

Salt GMS 8

Turmeric Powder GMS 8

Malt Vinegar ML 10

Rice Powder GMS 20

Corn Oil ML 20

Ajwain Powder GMS 10

Mace Cardamom Powder GMS 10

GARNISHING

Kebab salad GMS 130

Tamarind chutney GMS 10

Mint chutney GMS 10

Yoghurt GMS 10

Chat Masala GMS 5

Ghee GMS 8

Indian Tandoori Machli Recipe

METHOD OF PREPARATION

1.Clean the fish cubes, add salt and lemon juice. Also add malt vinegar

2.Add ginger garlic paste, Ajwain powder.

3.Add turmeric powder, mace powder, and chili powder.

4.Whisk yogurt well and add it to the mixture.

5.Add cream and rice powder in the end.

6.Marinate well and cook in the Tandoor to finish.

7.Serve hot (5 @ 60) pieces in a one portion. or whole fish around 250g

Now your Tandoori Machli is ready to eat. Serve it as a snacks along with drinks.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored Two cook Books published By Finediningindian. Beyond Curry and Indian cuisine evolution .

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Caesar Salad Recipe

Caesar Salad Recipe

Portion Size – One

Plateware – Small Rectangular Platter

INGREDIENTS

2 cups Green Romaine lettuce, roughly torn

1/2 cup Cucumber, sliced

1/4 cup Cherry tomatoes cut into half

1/2 cup Fried Bread Cubes (Croutons)

For the dressing

2 tablespoons Classic Mayonnaise (With Egg)

1/2 teaspoon Mustard sauce

Salt, to taste

1 tablespoon Lemon juice

1 teaspoon Black pepper corns, crushed

1 tablespoon Extra Virgin Olive Oil

4 cloves Garlic, crushed

1/2 teaspoon Sugar

Caesar Salad Recipe

Garnish

Parmesan cheese

More from Fine dining Indian Recipes

Caesar Salad Recipe

METHOD OF PREPARATION

How to make Classic Caesar Salad Recipe

To begin making the Classic Caesar Salad Recipe, we will first make the dressing. 
To make the dressing for the Classic Caesar Salad
In a mixing bowl, combine the mayonnaise along with the mustard sauce, salt, lemon juice, olive oil, crushed black peppercorns, garlic, and sugar. 
Whisk vigorously until well combined; allow it to chill in the refrigerator. 

To make the Classic Caesar Salad

In a mixing bowl, add the roughly torn lettuce leaves and keep some ice- cubes over it for about 10 minutes. This will ensure the leaves are crunchy even after the dressing is added to it. 
After 10 minutes, drain out all the water and ice cubes and pat dry the leaves with a clean kitchen towel. 
To the bowl with the lettuce, add the thinly sliced cucumbers, tomato halves and bread croutons. 
You can either buy readymade bread croutons or learn how to make Baked Homemade Croutons Recipe with Herbs. 
To the vegetables in the bowl, add the chilled dressing and toss well. Top with parmesan cheese and serve the Caesar salad chilled.

Recipe By Umang Adhikari

SPOKESPERSON PROFILE – MR. RAHUL SARIN, CO-FOUNDER AND CEO

Mr. Rahul Sarin is the Co-founder and CEO of The Dineroom, a fine dine which has a bar as well, located at Punjabi Bagh, Delhi. A place to booze up with premium ambience, amazing food and, full fledged bar, events and cocktails in house. Rahul and his team believe in celebrating life with exhilarating cocktails and global delicacies to redefine nightlife with a gastronomical journey of flavours.

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Kothu Porotta

Kothu Porotta kerala style

Kothu Porotta kerala style This is an incredibly popular street food in South Indian states Kerala and Tamil Nadu. Literally  means its shredded or beaten up porotta. Shredded Porotta is stir fried with vegetables, egg and meat. It can be any meat like chicken, mutton, lamb or beef. Seafood also goes well with this type of preparation.

Portion Size – One

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INGREDIENTS

Ghee – 30 gm / 2 Tbspn

Ginger julliene – 7 gm / 1 Tspn

Green chilli slit – 4 nos.

Curry leaf – 10 leaves

Onion chopped – 1 medium size / 50 gm / 3 Tbspn

Turmeric powder – 3 gm / ¼ Tspn

Coriander powder – 7 gm / 1 Tspn

Chilli powder – 4 gm / ½ Tspn

Seasoning powder – 4 gm / ½ Tspn

Tomato chopped – 1 medium size / 50 gm / 3 Tbspn

Chicken curry gravy – 2 ladle

Egg – 2 nos.

Salt – 2 gm / ¼ Tspn

Water – 15 gm / 1 Tbspn

Black pepper powder – 2 gm / ¼ Tspn

Pre-cooked porotta chopped – 3 nos.

Garam masala – 3 gm / ¼ Tspn

Coriander leaf chopped – 5 gm / 1 Tspn

For Making  Kothu Porotta in kerala style.

METHOD

In a thick bottom pan pour ghee, when ghee is hot put ginger julliene, slit green chilli, curry leaf and chopped onion. Saute for two minutes.
Onion should have that crunchiness, don’t over cook the onions, just sweat it.
Now add turmeric powder, coriander powder, chilli powder and seasoning powder.
Saute for 2 minutes on a medium heat. Make sure not to burn the powdered spices.
Now add chopped tomato, saute for another 2 minutes and pour chicken curry gravy.
Break eggs and add in to the masala mixture.
On a high heat allow eggs to cook a bit and then scramble it.
At this stage check seasoning and add salt if needed.
Pour some water, add black pepper powder and saute for a minute.
Now throw in the porotta in to the masala.
Reduce the fire, mix it and crush porotta with the spatula. Try to break porotta in to smaller pieces.
Add some garam masala, saute for a minute. Again at this stage check seasoning and add salt if needed.
As it is a moist preparation add a touch of water if needed to become the kothu porotta to be moist.
For final touch put chopped coriander leaf and add a table spoon of ghee.

Plate as shown in the video and serve.

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Kerala Beef Porotta

Kerala Beef Roast Porotta

This Kerala Beef Roast Porotta recipe is an incredible combination and traditional dish of Sothern part of India, Kerala. Beef masala and porotta provides perfect amount of carbohydrates and protein. Here we are using water buffalo to make curry. In this video we take this amazing combination to a small plate concept.

Portion Size – One

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INGREDIENTS

To saute porotta

Ghee – 7 gm / 1 Tspn

Shredded porotta (half cooked and cut in to threads) – 1 piece porotta.

For beef masala

Beef curry with beef pieces – 3 ladles.

Fresh ginger jullienes – 2 gm / ¼ Tspn

Curry leaf – 3 leaves

Green chilli slit – 2 nos.

Onion tomato masala – 15 gm / 1 Tbspn

Coriander powder – 4 gm / ½ Tspn

Garam masala – 3 gm / ¼ Tspn

Salt – for seasoning.

Pickled ginger and onion – for garnish

For Making  Kerala beef roast with porotta.

METHOD

In a pan throw in the shredded porotta, add ghee, saute and fry until it becomes little crispy.
When it is done take it out from the pan and keep it aside.
In the same pan pour beef curry and add rest of the ingredients mentioned in the beef masala except pickled ginger and onion.
Saute until the gravy thickens, check seasoning and add salt if needed.
For plating: put fried shredded porotta in the middle of the plate.
Place beef masala on top of the porotta and garnish it with pickled ginger and onion.

Serve it.

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Tandoori Salmon Kebab

Tandoori Salmon Kebab Skewer.

An amazing restaurant style home made Tandoori salmon kebab skewer. This is an easy recipe and so simple to make. These skewers are moist, flaky, full of flavours and perfect for anytime cooking.

Portion Size – One

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INGREDIENTS

Salmon cubes (3 cm cubes) – 4 nos.

Ginger garlic paste – 7 gm / 1 Tspn

Mustard oil – 7 gm / 1 Tspn

Turmeric powder – 3 gm / ¼ Tspn

Green chilli chopped – 3 gm / ¼ Tspn

Salt – 4 gm / ½ Tspn

Orange juice – 7 gm / 1 Tspn

Ginger chopped – 2 gm / ¼ tspn

Coconut milk powder – 7 gm / 1 Tspn

Red bell pepper – 2 cubes

Green bell pepper – 2 cubes

Lemon grass skewer – 2 nos.

Oil – to pan fry

Butter – 5 gm / ½ Tspn

For plating

Tadka mayonnaise – 7 gm / 1 Tspn

Corn salad – 7 gm / 1 Tspn

Bell pepper jullienes – 7 gm / 1 Tspn

Chat masala – 2 gm / a pinch

For Making  Tandoori Salmon Kebab skewer.

METHOD

Marinate the salmon cubes with ginger garlic paste, mustard oil, turmeric powder, chopped green chilli, salt, orange juice, chopped ginger and coconut milk powder. Mix well
Now put the red and green bell pepper cubes in to the marinade and mix well.
Skewer and Arrange the bell pepper cubes and salmon cubes in to lemon grass skewer.
In a hot pan pour some oil and place the salmon skewer. Pan fry it on a medium flame.
Now put butter on top of the salmon skewer to give an extra flavour.
Cook each sides for one minute by turning the sides.
When it is cooked evenly take it out from the frying pan and plate it.

For plating

In a serving plate put some tadka mayonnaise and place the salmon skewers on top of the mayonnaise.
Put corn salad on top the salmon skewer and garnish it with some bell pepper julliene. Sprinkle some chat masala on top and serve it.

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Cream Cheese Kulfi

Cream Cheese Kulfi recipe

Cream Cheese Kulfi recipe is an easy and home made kulfi made in 5 minutes. Kulfi is traditionally an Indian dessert, a dairy based frozen ice cream. Here we are making kulfi not in a traditional way, we are using the things that we have in fridge like condense milk and cream cheese and giving an amazing flavour of cardamom.

Portion Size – One

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INGREDIENTS

Cream cheese – 30 gm / 2 Tbspn

Condensed milk – 45 gm / 3 Tbspn

Cardamom sugar –  7 gm / 1 Tspn

For crispy spring roll sheet:

Spring roll sheet (cut in to shreds) – 1 sheet.

Oil – to fry

Garnish

Cardamom sugar – 3 gm / ¼ Tspn

Dark chocolate grated – 7 gm / 1 Tspn

For Making Cream cheese Kulfi

Method:

In a mixing bowl put cream cheese, condensed milk and cardamom sugar.
Using whisk mix well until it gets a nice shiny texture.
Now pour the mixture in to an ice cream mould or in to any container and put it in the freezer to set.

For Crispy spring roll sheet:

Cut the spring roll sheet into thin shreds.
Pour oil in a hot pan, deep fry the shredded spring roll sheet.
Keep it aside in a kitchen towel to drain out the excess oil.

For Plating:

Demould the kulfi by dipping the container / ice cream mould in hot water.
Cut small piece of kulfi in to wedges.
Place it in a bowl and put the fried spring roll sheet on top the kufi.
Dust cardamom sugar and grate the dark chocolate on top kulfi.
Serve.

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Sardine Fry Kerala style

Kerala style Sardine Fry

This is a traditional Kerala style sardine fry is a very quick and easy recipe. It is a tasty and nutritious dish goes well with rice. This sardine fry recipe can easily find in all restaurants and homes in Kerala.

Portion Size – One

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INGREDIENTS

For marination

Ginger garlic paste – 15 gm / 1 Tbspn

Lemon juice – 15 gm / 1 Tbspn

Turmeric powder – 5 gm / ¾ Tspn

Chilli powder – 7 gm / 1 Tspn

Pepper powder – 5 gm / ¾ Tspn

Chicken Stock powder – 4 gm / ½ Tspn

Coconut milk powder – 14 gm / 2 Tspn

Curry leaf – 5 leaves / 1 Tspn

Salt – 5 gm / ¾ Tspn

Red Chilli flakes – 7 gm / 1 Tspn

Water – 45 gm / 3 Tbspn

Sardine – 4 nos.

Oil – to fry

Garnish

Ginger julliene – 7 gm / 1 Tspn

Onion chopped – 30 gm / 2 Tbspn

Green chilli slit – 4 nos.

Grated coconut – 15 gm / 1 Tbspn

Curry leaf – 5 leaves / 1 Tspn

For Making  Kerala style Sardine fry.

For marination:

Put all mentioned ingredients in a bowl except sardine and oil. Mix well
Now apply the marinade on to sardine and keep it in the fridge. Take it out just before frying.
For frying the fish: Pour oil in a hot pan, make sure the oil is medium hot and arrange the fish in to the pan.
Cook fish 2 minutes on each side by turning the sides.
Once it is done transfer to a plate. Place it on a kitchen towel to drain the excess oil out.

  For garnish:

Use the same pan and oil that we used for frying the fish to saute the ingredients mentioned in the garnish.
Saute all the ingredients for a minute.

For plating:

On a serving platter place the fish, arrange it in proper way.
Pour the garnish on top of the fish.
Ready to serve.

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Buffalo Curry Kerala style

Buffalo curry with Lemongrass.

This is a fantastic easy home made kerala style beef curry made with buffalo meat in pressure cooker. Kerala is a small state in Southern part of India. In Kerala and other Indian states that consume beef is actually buffalo meat.

Portion Size – One

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INGREDIENTS

For marination:

Buffalo meat (cut into 20 gm size of pieces) – 1000 gm / 1 kg

Ginger garlic paste – 30 gm / 2 Tbspn

Turmeric powder – 7 gm / 1 Tspn

Pepper powder – 7 gm / 1 Tspn

Chilli powder – 21 gm / 3 Tspn

Coriander powder – 30 gm / 2 Tbspn

Garam masala – 7 gm / 1 Tspn

Red chilli flakes – 15 gm / 1 Tbspn

Salt – 7 gm / 1 Tspn

Chicken stock cube – 1 cube / 20 gm

Onion sliced (medium size onion) – 60 gm / 4 Tbspn

Green chilli split – 4 nos.

Curry leaf – 5 gm / ¾ Tspn

Coconut oil – 30 gm / 2 Tbspn

Water – 2 cup

Lemon grass – 2 shoots

For Tempering (garnish):

Coconut oil – 15 gm / 1 Tbspn

Garlic julian – 7 gm / 1 Tspn

Curry leaf – 5 gm / ¾ Tspn

Lemon grass chopped – 5 gm / ¾ Tspn

Green chilli slit – 3 nos.

For Making  Kerala style buffalo curry

Method:

In a pressure cooker put the buffalo meat and add all the mentioned ingredients in the marination except lemon grass.
Mix well and cook it in full pressure for 5 minutes.
Now reduce the flame and cook it in low pressure for 30 minutes.
Once it is done open the pressure cooker and add lemon grass.
Cook it for few more minutes until the water gets reduce into semi thick consistency and all the lemon grass flavour is infused.

For Tempering (garnish):

In a hot pan pour coconut oil, add all mentioned ingredients in the tempering.
Saute for few minutes, just sweat it until the nice aroma comes up.
Pour it on top of the buffalo curry.

For plating:

In a nice bowl pour the buffalo curry and put the tempering garnish on top of it.
Serve

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Kerala Sardine curry

Kerala style Sardine curry

This is an amazing sardine curry recipe from Southern part of India, Kerala. Sardines are packed with essential nutrients, including omega3 fats, vitamin B12 and vitamin D. This recipe is so easy to make all prepared in one pan with an incredible flavour and creamy texture of coconut milk.

Portion Size – One

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INGREDIENTS

For fish sauce

Coconut milk powder – 250 gm / 1 cup

Turmeric powder – 5 gm / ¾ Tspn

Chicken / veg stock powder – 7 gm / 1 Tspn

Chilli powder – 30 gm / 2 Tbspn

Salt – 5 gm / ¾ Tspn

Water – 1 cup

Sardine (medium size) – 10 pieces

For tempering

Coconut oil – 15 gm / 1 Tbspn

Asafoetida – 2 gm / ¼ Tspn

Fenugreek seeds – 1 gm / a pinch

Dry red chilli –  4 no

Ginger julliene – 10 gm / 1.5 Tspn

Garlic julliene – 10 gm / 1.5 Tspn

Onion sliced (1 small size) – 50 gm / 3 Tbspn

Salt – 2 gm / ¼ Tspn

Green chilli slit – 4 nos.

Curry leaf – 5 gm / 10 leaves

Tomato (cut in to quarters) – 1 no (medium size)

For Making  Kerala style Sardine curry.

Method:

For fish sauce :

In a thick bottom pan put all the ingredients mentioned in the fish sauce except sardine.
Mix well and make sure it is not too watery.
Now give it a boil and reduce ¾ .
Add the fish in to the sauce and simmer it for 3-4 minutes. Keep it aside.
Make sure not to over cook the fish to enjoy the softness and flavour.

For tempering :

Heat the pan, pour coconut oil.
Once the oil is hot add asafoetida, fenugreek seeds, dry red chilli, ginger julliene, garlic julliene and slice onion.
Saute until the onion gets golden brown colour.
Now add slit green chilli, curry leaf and tomato. Saute for 2 minutes.

For finishing the curry:

Pour the tempering in to the fish sauce.
Slowly mix the tempering by moving the pan, make sure not to break the fish.
Bring it back to simmer for a minute and leave it on the side.

For plating:

In a bowl place some fish and pour sauce on top.
Place the green chilli, dry red chilli, curry leaf and tomato from the sauce on top.
Serve it.

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Chicken keema

Chicken Keema Pav recipe

This is a simple unique street style Chicken Keema Pav recipe . ‘Keema’ means chicken mince. Can do fine mince or if you like to have crunchy you can leave a bit bite size pieces. Grated boiled egg gives an amazing addition to the dish. Most of the street style food in Northern part of India they put grated boiled egg on top of the dish. Chicken keema goes well with bread.

Portion Size – One

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INGREDIENTS

Oil 2 Tbspn

Gingergarlic paste 1 Tbspn

Diced chicken thigh and breast – 1cup

Turmeric powder 1/2 Tspn

Green chilli slit 2 no.

Coriander Powder 1 Tbspn

Chilli powder 1 Tbspn

Maggi seasoning 1/2 tspn

Garam Masala 1 Tspn

Chat Masala 1/2 Tspn

Salt 1/2 tspn

Water 1/4 Cup

Onion Tomato Masala 2 Tbspn

Chopped Coriander 1 Tbspn

Chilli oil 1/2 Tspn

Butter 1 Tbspn

Pickled Onion 2 rings

Dice pepper 1 Tbpsn

Grated egg 1/2 No.

For Making  Chicken keema pav.

In a hot pan pour oil, put chicken mince and ginger garlic paste. Saute for few minutes.

Once the mixture start leaving the water add turmeric powder, slit green chilli, coriander powder, chilli powder, seasoning powder and garam masala. Mix it altogether. Saute for two minutes.

Now add chat masala, salt and water. Allow it to cook and let the water reduce.

Now add onion tomato masala, mix it.

Add chopped fresh coriander, chilli oil and butter. Mix it and switch off the flame.

Plate chicken keema in a bowl, garnish it with grated egg, pickled onion and dice pepper.

Can serve with toasted pav or brioche bread.

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