FOOD : MY WAY

  Kashmiri Kabab   Ingredients:- Boiled Green Peas - 40 GM Boiled Potato - 20 GM Paneer - 60 GM Cashew nut - 25 GM Process Cheese - 30 GM Ginger-Garlic Paste - 15 GM Green Chili - 5 GM Coriander Powder - 3 GM Cumin Powder - 3 GM Turmeric Powder - 2 GM Cardamom Powder - 2 GM Refine Flour - 30 GM Breadcrumb - 80 GM Salt - to taste Oil - For frying Method: - 1. Sauté  Ginger- Garlic paste. Add Chopped Green Chili . 2. Add Crush Green Peas. Mix it well. Add Turmeric Powder, Cumin Powder. 3. Add cashew nut Powder & c ardamom  Powder. Add mash potato. Mix well. Remove from heat. 4. Add grated paneer into it. Mix it. Check to season. Keep the mixture in the fridge. 5. Portion out the mixture into even balls. 6. Make refine flour & water (salt) thin batter. 7. Flatten the ball to kabab shape by stuffing cheese individually and crumb it with breadcrumb. 8. Repeat the procedure of crumbling. Deep fry the kabab.

  Prawns Koliwada Ingredients:- Prawns - 150 GM Salt - to taste Lemon Juice - 1 tsp Turmeric Powder - 1/4 tsp Ginger-Garlic Paste - 2 tsp Curry Leaves - 6-8 nos. Mustard Seeds - 1/4 tsp Mustard Oil - 2 tsp Besan - 2 Tbsp Curd - 2 Tbsp Red Chili Powder - 1 tsp Cumin Powder - 1 tsp Garam Masala Powder - 1/2 tsp Rice Flour - 1& 1/2 Tbsp Oil - For Frying Method:- 1. Marinate the prawns with turmeric powder, Ginger Garlic Paste, Lemon Juice, and salt. Keep aside for 15-20 minutes. 2. Take a pan and heat mustard oil. Add mustard seeds, curry leaves, let it crackled. 3. Add besan and roast it till cooked. Keep it on the side until it cools down. 4. Add Rice flour, cumin powder, garam masala powder, red chili powder, and salt. 5. Make a batter by adding curd & water(as required) to it. 6. Marinate Prawns pieces with this batter. Cover and keep it for 30 minutes. 7. Deep fry Prawns in a fryer till nice golden brown in color (till cooked).

Rajma-ki-Tikki Ingredients   Kidney Beans(Rajma) - 300 gms Brown onions - 100 gms Shahi jeera - 05 gms Fresh coriander leaves - 25 gms Salt - to taste Ginger - 20 gms Ghee - 80 gms Red chili powder - 05 gms Mustard oil - few drops   Method- l  Wash and soak the kidney beans in water overnight, drain and add fresh water and cook the rajma until it is soft. Drain the excess water and keep aside  l  Blend cooked rajma with the spices powder, salt, and ginger and again blend it then mix the rest all the spices and check the seasoning. l  Divide the mixture into equal portions and press them lightly and heat ghee on tawa and shallow fry and serve hot with mint chutney.

  Prawns Thecha                a spicy prawns delicacy, inspired from well known Maharashtrian staple 'thecha'  I ngredients:  Ti g er Prawns - 500 GM Green Chili - 70 GM Garlic - 30 GM Turmeric Powder - 5 GM Cumin Powder - 3 GM Peanut - 30 GM Coriander Leaves - 25 GM Lemon - 1 NO. Oil - 3 Tbsp   Process :  1.  Clean, wash, and drain the prawns. 2.  Marinate the prawns with lemon juice, turmeric powder, Cumin Powder, and salt. Keep it aside. 3.  Heat 2 Tbsp oil in a pan. Add slit green chilies and garlic cloves. Saute it for a minute. 4.  Add Peanut. Saute for a minute.  5.  Take out from the heat. Add chopped coriander leaves. Coarsely crush it and cool it. 6.  Apply this thecha mixture to the marinated prawns.  7.  Heat remaining oil in a pan and seared it nicely to the perfection.

  Prawns Ghassi                          A extremely flavorful and delicious delicacy from Mangalorean cuisine.   Ingredients : Fresh Coconut, Grated - 2 Cups Ginger - 1 inch Garlic - 4-5 cloves Dry Red Chili - 10-12 Nos Coriander Seeds - 4 Tsp Mustard Seeds - 1/4 Tsp Fenugreek Seeds - 1/2 Tsp Cumin Seeds - 1/2 Tsp Black Peppercorn - 1 Tsp Clove - 1 Tsp Turmeric Powder - 1/2 Tsp Tamarind Pulp - 2 Tbsp Onion, Chopped - 2 Cups Curry Leaves - 10-12 nos Oil - 2-3 Tbsp Prawns - 1 KG   Process : 1. Soak 1 cup grated coconut in 1 cup warm water for 15 minutes. Blend in a mixer. Squeeze to extract milk. 2. In a pan, heat enough oil to just about grease it. Saute remaining coconut for around 5 minutes. Remove and allow to cool. 3. Add more oil to the pan. Saute red chilies for 1 min. Add coriander seeds, mustard seeds, fenugreek seeds, cumin seeds, peppercorn, clove, and turmeric powder. Saute for another m...

  Cheese Pizza      S.NO INGREDIENT UNIT  FINAL WT. 1 Pizza Dough GRAMS  95.00 2 Pizza Sauce GRAMS  65.00 3 Mozzarella Cheese GRAMS  60.00 4 basil GRAMS  5.00 5 Olive oil ML  5.00 6 Refined Flour (For dusting) GRAMS  20.00 Margarita Pizza   PROCEDURE: -  1 Place the pizza base on the pizza tray. 2 Put pizza sauce on the base. 3 Spread it evenly all over. 4 Leaving 1'' from the corners. 5 Sprinkle mozzarella cheese all over. 6 Base leaving 1'' from the corners. 7 Place pizza in the oven 8 Cook pizza for 5 minutes in the oven at 240.c. 9 Take out and apply olive oil onside corners with  a  brush. 10 Cut into 8 equal slices with help of a pizza cutter. 11 Garnish with  a  basil leaf   Pizza Dough     S.NO INGREDIENT UNIT  FINAL WT. 1 Refined flour GRMS  1,000.00 2 Salt GRMS  10.00 3 Yeast GRMS  10.00 4 Olive Oil ML  30.00 Pizza Dough  (Pizza Base)   PROCEDU...