As featured on Frances Finn's
The Morning Show - Radio Nottingham
Recipes by our head chef Ravi |
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Appetizer: Tandoori Salmon (four portions)
Ingredients:
- 1 salmon fish fillet
- 5g ginger paste
- 5g garlic paste
- 10g corriander stem
- 10g dil chopped
- 1 tbs mustard paste
- 2 tbs yoghurt
- 15 ml lime juice
- salt
- 5g turmeric pwd
- 5g chilli pwd
- 15 ml oil.
The fish:
Clean the fillet and cut into chunks of equal size, with skin on and keep aside.
The Marinade:
Mix all the listed ingredients in a big bowl. Infuse oil in it. Apply this marinade to the fish chunks and keep aside for one hour.
Cooking
Skewer the marinated fish chunks an inch apart. Roast in a moderately hot tandoor for 3 min. Baste it with butter and roast again for 2 min.
Main: Murg Makhni (four portions)
Ingredients:
- 500gms chicken dices
- 250gms tomato puree
- 20gms ginger garlic
paste
- 3gms red chilli powder
- 3gms haldi powder
- 2gms coriander powder
- 2gms
cumin powder
- 100ml oil
- salt to taste
- 1.25lts water
- 20gms sugar
- 70gms
butter
- 1gms kasuri methi
- 1/2gms garam masala
- 60ml single cream
Instructions:
Heat the oil, add the tomato paste and ginger garlic paste,
sauté. Add the 4 powdered spices and sauté. Saute chicken pieces in it. Add hot
water and cook on a high flame, till the sauce thickens. Add sugar and
seasoning. Strain the sauce, heat it up again and fold in the softened butter
along with kasuri methi and garam masala. Cook for 3 - 4 minutes. Fold in the
single cream before service.
Accompaniment: Saffron Pulao (four portions)
Ingredients:
- 200gms basumati rice
- 1gm saffron strands
- 40gms ghee
- 4nos cloves
- 6nos green cardamom
- 3gms cumin seeds
- 6nos cinnamon
- 2nos bay leaves
Instructions:
Soak the washed rice in water for 30 minutes. Soak the saffron in
100ml of water, give it a boil and keep it aside to cool. Heat oil, add whole
spices, add the ginger and garlic paste and sauté. Add the soaked saffron and
stir. Add the soaked rice(1) : water(1.5), add salt to taste and stir once. Cook
on a medium flame, till some pores form on the top of the surface of the rice.
Low the flame to bare minimum and place it with a tight lid for 5 minutes.
Switch off the flame but let the lid intact for at least 30 mins. when done ,
break the rice with a roasting fork and serve hot.
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