CHEF SOURAV GHOSH – TRAFFIC GASTROPUB
YOGURT MOUSSE CHILLI RASOGOLLA
Green chilli paste-5gm
Recipe: Keep the yogurt in a bowl for 1hour & pot cashew and powdered sugar. After that, take the rasogolla to add green chilli paste & simmer it.
Mix the curd properly and put it into a mold.
Keep it in the freezer to freeze.
After 15 minutes take it out of the mold & serve it.
BUMPER TO BUMPER
Basa fish boneless-220gm
Green chilli paste-2gm
Salt-2gm ￼ Lemon juice-2gm
Chopped green chilli-5gm
Recipe: Take the fish & marinate with Poppy paste, mustard paste, green chilli paste, salt, lemon juice, and chopped green chilli.
Take a frying pan and put some oil.
Put the marinated fish and sheer it
Then remove from the pan and keep it into the oven.
For the sauce, warm a frying pan and add butter and lemon juice.
Serve with garlic tossed veggies.
CHEF BIPLAB DAS – THE LORDS AND BARONS
Minced chicken -160gm
Salt-As per taste
Method: Mix minced chicken, onion, garlic, ginger, cilantro chop together.
￼￼ Then add sesame oil, salt & pepper and keep aside for half an hour.
Now make dough with flour, add a little salt into the flour before making the dough.
Then roll the dough into a flatten bread.
Now stuff all ingredients in the bread and joint both the ends of properly and steam.
Serve with chilli garlic noodles.
Jumbo Prawns – 6 pc
Yogurt – 50 gm
Green chilli paste – 10 gm
Turmeric Powder – 3 gm
Cumin Powder – 5 gm
Coriander Powder – 5 gm
Salt as per taste
Garam Masala – 7 gm
Mustard oil – 15 ml
Black salt as per taste
Cooking Cream – 8 ml
Amul Cheddar Cheese – 10 gm
Saffron – 0.002 gm
Method: Marinate the Jumbo Prawns with Garlic and Ginger paste and keep it aside for half an hour.
Then mix all the ingredients in a bowl.
Bring the marinated Prawns and mix them well with the mixture of the ingredients.
Now put it into a clay oven and cook it.
Serve it with green chutney and house salad.