Meet The Chef
Chef Birbal
1.
Take
a pan, add veg gravy, tomato gravy &rara gravy. Stir it with
cashew nut paste.
2.
Add
Kastoorimethi powder, salt, sugar, garam masala powder, green chilly chopped
add all the vegetable. Stir it and add
cream, butter & check for salt
3.
Add
little colour&remove from fire. Serve it in a platter garnished with a roux made of cream, maida and coriander
leaves
No of portions 20
Chef Birbal
Works at MSTAR GROUP as a Corporate Chef for the Group.
HAS
BEEN A MAJOR CONTRIBUTOR IN OPENING SOME OF THE FAMOUS INDIAN RESTAURANTS OF
BJN GROUP OF HOTELS.
ANGEETHI,SAMARKAND , BOMBAY POST, SAHIB SINDH SULTAN,
FIRANGI PAANI, CAFÉ MASALA, NAWABGANJ SAFARI, KHANSAMA
AND COPPER
CHIMNEY GROUP OF HOTELS LTD (MUMBAI)
MSTAR Group has finest vegetarian Restaurants namely Jalpaan and Eatstreet in Bangalore.
They serve authentic South Indian,North Indian food and their Curd Vada is excellent.
Chef's Recipes
Makai Chaman Ke Sheek
A seekh kebab
with corn and mixed vegetables and spiced with fresh herbs. Served with mint
chutney.
No
of portion- 04
Ingredients Quantity
1.
Corn niblets 40 gms
2.
Cabbage 50 gms
3.
Carrot 10 gms
4.
Cauliflower 30 gms
5.
French beans 20 gms
6.
Cottage cheese 15 gms
7.
Chopped ginger 05 gms
8.
Chopped green chilli 02 gms
9.
Ginger garlic paste 10 gms
10. Yellow
chilli powder 05 gms
11. Turmeric
powder 02 gms
12. Garam
masala powder 03 gms
13. Oil 25 ml
14. Cashew
nut 15 gms
15. Whole
cumin 03 gms
16. Bread
crumbs 20 gms
17. Roasted
channa powder 05 gms
18. Salt to
taste
Method:-
1.
Chop the vegetables and set aside. Grate cottage cheese
and chop the ginger and chilli separately. Heat oil in a khadai, add cumin, as
it takes colour add ginger garlic paste and sauté.
2.
Add the vegetable and sauté. Add the spices, salt and cook over a slow
flame till it leaves water.
3.
Add grated paneer and cashew nuts, and cook until the
vegetables are done add little breadcrumbs to soak the excess moisture.
4.
To make seekh kebab add breadcrumb and roasted chana
powder to the mixture and blend well. Make a seekh kebab out of it.
5.
Stud it with corn nibblets and cook on a medium hot
tandoor until done, sprinkled with kebab masala
6.
Serve with a garnish platter and mint chutney
KASHMIRI CHAMAN
INGREDIENTS QUANTITY
Paneer Cut Into Batons 100 Gms
Capsicum Diced 50 Gms
Green Peas 20 Gms
Potato Boiled & Diced 40 Gms
Veg Gravy 50 Gms
Tomato Gravy 20 Gms
Rara Gravy 20 Gms
Cashew Nut Paste 20 Gms
KastooriMethi 02 Gms
Salt To
Taste
Sugar 05 Gms
Garam Masala Powder 02 Gms
Green Chilly Chopped 10 Gms
Butter 10 Gms
Cream 10 Gms
Red Colour 02 Gms
GARNISH
Cream,Maida,Sugar, Salt, Coriander Leaves (White Colour)
METHOD
1. Take a pan, add veg gravy, tomato gravy &rara gravy. Stir it with cashew nut paste.
2. Add Kastoorimethi powder, salt, sugar, garam masala powder, green chilly chopped add all the vegetable. Stir it and add cream, butter & check for salt
3. Add little colour&remove from fire. Serve it in a platter garnished with a roux made of cream, maida and coriander leaves
4.
For the recipe of tomato, veg and rara gravy refer
intermediate recipe of gravies
METHOD
1.
Take
a pan, add veg gravy, tomato gravy &rara gravy. Stir it with
cashew nut paste.
2.
Add
Kastoorimethi powder, salt, sugar, garam masala powder, green chilly chopped
add all the vegetable. Stir it and add
cream, butter & check for salt
3.
Add
little colour&remove from fire. Serve it in a platter garnished with a roux made of cream, maida and coriander
leaves
4.
For the recipe of tomato, veg and rara gravy refer
intermediate recipe of gravies
AnjeerHalwa
A Delectable Indian fig pudding.
Ingredients Quantity
Anjeer 1 kg
Kaju(whole) 500
Sugar 500 gm
Green elaichi 25 gm
Ghee 300 gm
Saffaron 1 gm.
Rabdi 200 gms
Chopped almonds 50 gms
Pista 50 gms
Method:-
1. Take anjeer and kajutogetherand soak it in water for 3hrs.
2. Now make a paste through pulverizer.
3. Mix sugar together with anjeer paste.
4. Take kadhai, put it on slow fire, add ghee, when becomes hot, add above paste and bhunao it on slow fire till oil comes von surface.
5. Remove it from flame.
6. Set it in a serving dish and pour 2 spoon rubdi on top, garnish with silver leaves, pista and and almond flex.
Method:-
1.
Take
anjeer and kajutogetherand soak it in water for 3hrs.
2.
Now make
a paste through pulverizer.
3.
Mix
sugar together with anjeer paste.
4.
Take
kadhai, put it on slow fire, add ghee, when becomes hot, add above paste and bhunao
it on slow fire till oil comes von surface.
5.
Remove
it from flame.