Jul 2007 | Page - 7
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CREAM CHICKEN

Cooking and preparation Instructions

1. Heat ghee in pot, add cumin seed, black cardamoms, bay leaves, cinnamon sticks, black peppercorns and green cardamoms
2. When pepper starts cracking, add finely chopped onions and fry until golden brown
3. Add the garam masala and red chilli powder
Ingredients
• Chicken (cut into 8 pieces) - 2 kg
• Ghee    - 3 tbsp
•  Cinnamon sticks - 2 small pc
•  Cumin seeds     - 1 tsp
• Cloves - 5-6 pc
•  Black cardamoms - 2-3 pc
• Black peppercorns - 6-7 pc
• Small cardamoms - 4 pc
• Bay leaves        - 2 pc
• Garlic cloves - 8 pc
• Small piece of ginger - 6 nos.
• Fresh cream - 450 g
• Mint leaves - 1 bunch
• Garam masala   - 2 tbsp
• Red chilli powder - 1 tsp
• Green chilli (for garnish) - 2-3 pc
• Salt - To taste
4.
When masala is cooked, add chicken and a little water.
Cook on slow heat until chicken is cooked.
** Dish can be made vegetarian by substituting chicken with oven-roasted paneer
5. Make a puree of mint leaves with water.
6. Mix the mint puree and fresh cream together in the cooked
chicken.Stir for a minute and cover lid till done.
7. Garnish with green chilli (Jullien cut) and serve with
Paranthaor Chapattis
(This Recipe Serves 8 persons)
Recipe by: CCK, Mr. Vikas Jaitly (GOG)

TRI-PEPPER PRAWNS

Cooking and preparation Instructions

1. Marinate prawns with lemon juice and salt and set aside
2. Sauté the marinated prawns with one tablespoon of olive oil until tender and keep aside.
3. Heat one tablespoon of olive oil in a pan, add the basil leaves and peppercorns and stir-fry
4. Add all the pepper cubes and dried red chilli flakes. Sauté for two minutes
Ingredients
• Medium sized prawns (Cleaned)          - 500 g
• Dried red chilli flakes - To Taste
•  Olive oil - 2 tbsp
•  Crushed peppercorns      - 1 tbsp
• Yellow pepper (capsicum) cubes - 1 cup
•  Red pepper (capsicum) cubes - 1 cup
• Green capsicum, de-seeded & cubed - 1 cup
• Red curry paste - 2 tbsp
• Thai chilli sauce - 2 tbsp
• Tomato paste - 2 tbsp
• Brown sugar      - 1 tsp
•  Basil leaves - 5-6 pc
•  Water - 1 cup
• Parsley - Few leaves
•   Lemon juice - 1 tbsp
• Salt - To taste
5. Add red curry paste, Thai chilli sauce, tomato paste, salt
and brown sugar.Mix all ingredients well, add water and
bring to boil.
6 Add the cooked prawns. Simmer for around 5 minutes.
(This Recipe Serves 4 persons)
Recipe by: CCK, Mr. Bhagwan Singh Bisht (MLD)
7. Garnish with parsley leaves. Serve hot with steamed rice.

STUFFED POMFRET (RECHAR MASALA) GOAN STYLE

Cooking and preparation Instructions

1. Make a paste of all the spices/masalas with sugar in a little vinegar
2. Clean the pomfret fish
3. Cut the fish along the back and bottom fins, making two deep cuts without cutting it out completely.
4. Stuff the prepared masala into the cut fish.
Ingredients
• Pomfret - 5 kg
• Cinnamon powder  - 25g
•  Pepper        - 20g
•  Clove - 20g
• Kashmiri mirchi  - 200g
•  Ginger & garlic   - 50g
• Sugar - 1 tbsp
• Oil - 500 g
• Salt - To taste
• Vinegar - To use to grind all masalas to a fine paste
•  Twine     
5. Tie the fish with a piece of twine to preven the masala from
coming out
6. Slowly fry the fish over medium heat
(This Recipe Serves 20 persons)
Recipe by: CCK, Mr. Venktayya Lachmayya Naik (RBL)
7. Alternately, the fish can also be baked in the oven over
medium heat.

 
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