Test your culinary skills with these recipes

April 01 2020

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Locked up in your home with absolutely nothing to do. Why not test your culinary skills? Top chefs and experts bring you healthy and easy home recipes.


Paneer / Tofu Satay recipe by- Ashish Joshi, Executive Chef at Jaypee Siddharth


Ingredients


Paneer / Tofu: 200gms


Thai Red Curry Paste: 2tbsp


Coconut Milk: 6tbs


Fresh Red chilli: 2


Oil: 30ml


Lemon Grass : 1


Lemon Leaf: 2


Glangal: 1 small


Coriander: 5gms


Lemon: 1


Salt: To taste




Method


Mix all the ingredients together in a bowl except the paneer / tofu.


Cut the paneer / tofu inti � inch thick finger shape.


Now put the ready mixture of step 1 over the paneer / tofu fingers and mix well. check for seasoning and let it marinate for 1 hour.


Put the marinated fingers on individual stay stick or a long toothpick.


Cook on a grill and baste with oil. When cooked remove from grill and serve hot on a sizzling plate along with peanut sauce.




Peanut sauce


Ingredients


� Coconut milk: 1cup


� Peanut : 1/4cup


� Red curry paste: 1tbs


� Lemon leaf: 02-03


� Coriander: 5gms


� Galangal: 2gms


� Fresh red chilli: 2-03nos


� Salt: To taste




Method


Blend the above ingredients together till smooth.


Heat the pan and put oil add the above paste into it and reduce it till it is a thick coating consistency.


Vegetable, Sprouts and Oats Cutlet recipe by Anuj Mathur, Chef de Cusine- Indian - Paatra Jaypee Greens Golf and Spa Resorts


Ingredients


Chopped carrots: 20gms


Chopped beans: 20gms


Green peas crushed: 20gms


Home grown sprouts: 100gms


Cottage cheese grated: 30gms


Oats powder: 40gms


Cumin: 5gms


Ginger chopped: 5gms


Green chill chopped: 5gms


Salt: as required


Hing: as required


Peanut oil: for shallow fry/20ml


Fresh coriander chopped: few sprigs




Method


In a pan put peanut oil. Add cumin, Ginger, Green chillies, hing and Saut� well


Add carrot, beans, peas and saut� well till tender.


Add Turmeric, saut� and remove from flame and cool it in a plate.


Mix together mixture, cottage cheese, oats powder and salt and chopped coriander.


Divide in small portions as desired and give shape, dust with oats powder.


In frying pan shallow fry cutlets with peanut oil till golden brown from both sides and become crisp.


Serve with mint chutney, tomato ketchup.




Pair these delicious dishes with some exotic cocktail, which are easy to make at home. Expert from Grey Goose India -- world's first super-premium vodka from France - shares recipes.


Grapefruit Caipiroska


Ingredients


Grey Goose Original: 50mls


Pink grapefruit wedges: 4


1 bar spoon on caster




Method


Shake with cubed ice, and pour into old fashioned glass, garnish with slice of grapefruit




Grey Goose Le Fizz


Ingredients


Grey Goose Original: 45ml


Elderflower syrup: 15 ml


Freshly squeezed lime juice: 20 ml


Chilled soda water: 75ml




Method


Shake all ingredients with cubed ice, double strain into a flute. Top with soda




Cape Fizz


Ingredients


Grey Goose Original: 50mls


Soda water: 50mls


Cranberry Juice: 50mls


Simple Syrup: 5mls


Lime Juice: 10mls




Method


Build in a highball with cubed ice. Garnish with a lime wedge




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