Meet the chef

                                                                 Meet The Chef

                                                                 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.

No of portions 20

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.

6.      Set it in a serving dish and pour 2 spoon rubdi on top, garnish with silver leaves, pista and and almond flex.

The Professional Chef