Professional Documents
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Machcha Besarou: Chef: Chef Swajib Chatterjee
Machcha Besarou: Chef: Chef Swajib Chatterjee
Machcha Besarou
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Aloo Posto
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Fish Orly
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2 tsp salt
1 egg
1/2 cup corn flour
1 tsp ginger-garlic paste
water to mix the batter
oil for deep frying
2 cups onions - chopped coarsely
2 tbsp green chillies - thickly sliced
1 tbsp soya sauce
2 tbsp vinegar
some greens for garnish
Method: Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the
pieces coated with the mixture.
Heat the oil, and fry over medium heat to a golden color.
Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet.
Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, and the gobhi.
Mix well, and serve garnished with some greens.
If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.
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Chicken Korma
Now add all the other masalas, mix well and keep it covered for some time.
While it is cooking crush the crispy browned onions and add them to the chicken along with the dahi.
Cover and cook on slow fire for about 20 minutes.
Now add the kaju, garam masala and kevar.
Stir again, cook for some more minutes.
Serve with sheermal.
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Amritsari Fish
Method: Combine all the marinade ingredients. Pour over the fish and set aside for 30 minutes. Remove the
fish from the marinade and pat dry.
Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes.
Fry in hot oil until golden brown. Serve hot.
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Roast Chicken
Method: Pierce the chicken pieces with a fork, and apply butter, salt and pepper all over.
Now place a saucer like plate upright in a dish or a microwave rack, and arrange the chicken pieces in it
placing the thicker pieces outwards. Cover and cook on HI for five minutes.
Re-arrange the pieces and cook covered at 70 per cent for five minutes. Uncover and cook further on HI for
five minutes. Let it stand for two minutes before serving.
Ingredients
Crabs
3 large
2 tablespoons
Garlic, chopped
14-16 cloves
Oil
Tomato ketchup
2 tablespoons
Fish stock
1 1/2 cups
Salt
to taste
MSG
1/4 teaspoon
2 tablespoons
Sugar
1 teaspoon
Vinegar
1 tablespoon
2 stalks
Egg, whisked
Method
Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and
set aside on absorbent paper.Heat two tablespoons of oil in another wok. Add garlic and
saut for a minute. Add tomato ketchup, red chilli paste and stock. When the mixture
comes to a boil, add salt and MSG.
Dissolve cornflour in half a cup of water and add to the sauce. Add sugar and cook till it
thickens slightly.
Add vinegar to the sauce along with spring onion greens and mix. Add the egg in a thin
trickle and cook till the egg strands rise to the top.
Place the fried crab in a serving dish, pour the sauce over it and serve immediately.
BADAMI BABYCORN
PANEER MASALA
Babycorns and cottage cheese
in almond based gravy
Preparation Time : 30-40
minutes
Cooking Time : 15 minutes
Ingredients
Babycorns
10-12
200 grams
Onions
2 medium
Garlic
4-5 cloves
Ginger
2 inch piece
3-4
Almonds
12-15
Oil
3 tablespoons
Tomato puree
2 cups
Salt
to taste
1 teaspoon
Cumin powder
1/2 teaspoon
Coriander powder
2 teaspoons
1 teaspoon
1 tablespoon
Method
Wash and thinly slice the babycorn. Cut paneer into one inch sized triangular
pieces.
Peel, wash and roughly chop onions and garlic. Peel, wash and chop half the
ginger and cut the remaining half into julienne for garnish.
Remove stems of whole red chillies. Grind the red chillies, almonds, onions, garlic
and ginger into a fine paste using half a cup of water.
Take oil along with ground paste, tomato puree, salt and half a cup of water in a
microwave bowl. Cook, covered on Microwave HIGH (100%) for four minutes.
Stir and add sliced babycorn, paneer pieces, red chilli powder, cumin powder,
coriander powder and garam masala powder and mix well. Cover and cook on
Microwave HIGH (100%) for ten minutes.
Take the kasuri methi in a microwave and roast, uncovered, on Microwave HIGH
(100%) for half a minute. Remove, crush and sprinkle over the gravy. Serve hot.
Ingredients
Cottage cheese (paneer)
250 grams
Oil
to deep fry
Boondi
1 cup
Garlic
8-10 cloves
Oil
1 teaspoon
1 tablespoon
Salt
to taste
1 cup
Ginger paste
1 tablespoon
Garlic paste
1 teaspoon
1/2 teaspoon
Turmeric powder
1/2 teaspoon
Soda bicarbonate
a pinch
Method
Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half
leaving one edge intact for filling.
Crush the boondi with your hand and set aside.
To make garlic chutney, peel and roast garlic in one teaspoon of oil. Mix with red chilli
powder and salt and grind to a smooth paste.
To prepare batter mix gram flour with this paste, red chilli powder, turmeric powder, soda
bicarbonate and salt. Add sufficient water and whisk well to make a batter of a coating
consistency. Rest the batter for about fifteen minutes.
Stuff garlic chutney into the slit of each cottage cheese baton.
Heat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in the
crushed boondi and deep fry on medium heat till crisp and golden brown. Drain on
absorbent paper.
Serve hot with a chutney of your choice.
KADAI PANEER
Cottage cheese cooked in spicy
kadai masala
Preparation Time : 25-30
minutes
Cooking Time : 12-15 minutes
Ingredients
500 grams
Oil
3 tablespoons
Cloves
2 tablespoons
Onion , sliced
2 medium
Bay leaves
Garlic paste
2 teaspoons
Ginger paste
2 teaspoons
2 teaspoons
Tomatoes, chopped
5-6 medium
Salt
to taste
2 tablespoons
Method
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions
and saut for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger
paste and red chilli powder and stir. Continue to saut for two minutes.
Add tomatoes and salt and saut till the tomatoes become soft.
Add paneer and stir gently. Cook on low heat till the paneer is heated through.
Garnish with coriander leaves, toss and serve.
KADAI PANEER-Microwave
A dry dish paneer cooked with whole spices
to perfection
Preparation Time : 20 minutes
Cooking Time : 10-15 minutes
Ingredients
250 grams
Onions, sliced
2 medium
Garlic paste
1 tablespoon
Ginger paste
1 tablespoon
2 tablespoons
Red chillies
Oil
2 tablespoons
Bay leaf
Cinnamon
1 inch stick
Black peppercorns
Coriander seeds
1 teaspoon
Green cardamoms
Cloves
Tomato puree
1 1/2 cups
Salt
to taste
1 tablespoon
1 teaspoon
Method
Cut paneer into one inch sided triangles. Peel, wash and slice onions. Peel, wash and
grind ginger and garlic to a paste. Clean, wash and chop coriander leaves. Remove stems
and break red chillies into two pieces each.Take oil, broken red chillies, bay leaf,
cinnamon, peppercorns, coriander seeds, cardamoms, cloves, sliced onion, garlic-ginger
paste in a Microwave proof bowl and mix. Cook on Microwave HIGH (100%) for five
minutes.
Add tomato puree, salt, red chilli powder, garam masala powder and mix. Cook on
Microwave HIGH (100%) for three minutes.
Add paneer pieces and mix. Add chopped coriander leaves and mix. Cook on Microwave
HIGH (100%) for two minutes.
Allow standing time of five minutes. Serve hot.
Ingredients
Button mushrooms, halved
8-10
8-10
400 grams
10
Pearl onions
10-15
Oil
5 teaspoons+3 tablespoons
Onions, chopped
2 large
Ginger, chopped
3-4
Coriander powder
1/2 teaspoon
1/2 teaspoon
4 teaspoons
Salt
to taste
Tomato puree
8 tablespoons
Lemon juice
1 tablespoon
2 tablespoons
Method
Saut mushrooms, babycorns, paneer cubes, baby potatoes and pearl onions separately
in one teaspoon of oil each. Sprinkle a little salt while sauting. Drain and set aside. Heat
a tawa. Put three tablespoons of oil on the tawa and when it is hot add onions and saut
till browned. Add ginger and continue to saut.
Add a little water and continue to cook. Keep the sauted paneer and vegetables on the
rim of the tawa.
Add green chillies to the onion mixture and continue to saut.
Take the vegetables into the masala at the centre of the tawa. Add coriander powder, red
chilli powder, garam masala powder, salt, tomato puree and half a cup of water and mix.
Cook for three to four minutes and add lemon juice and mix.
Garnish with coriander leaves and serve hot.