300 gm hen breast boneless
5 gm green chili
50 gm onion chopped
10 gm coriander
100 gm tomato
1 no egg
2 gm jeera powder
2 gm coriander powder
2 gm chat masala
2 gm red chili powder
5 gm lime juice
20 gm garlic
2 gm salt
10 gm butter
50 gm cornflour
METHOD OF PREPARATION
1. Fine mince hen breast.
2. Add half chopped onion, garlic, fresh coriander, and green chili.
3. Add the entire egg and cornflour and seasoning.
4. Mix all of the mixtures well.
5. Boil water in a pan.
6. Make marble length balls and drop them into the boiling water separately.
7. Cook for 5 mins and stress.
8. The meatballs are prepared.
1. Heat butter in a frying pan.
2. Add final chopped onion and garlic, sauté until golden in color.
3. Add chopped tomatoes and cook till mashed and cooked nicely.
4. Add jeera powder, coriander powder, chili powder, and chat masala; add salt
5. Add cooked meatballs and toss till the masala gets lined.
6. Finish with clean coriander.
By Chef Kuldeep Garuda, Executive Chef, Elior India
Badami Murgh Kheema
Preparation Time: 20 mins
Cooking time: 10 mins
Oil – 1/2 cup
Cinnamon – 1 no
Jeera – 2 tsp
Bay leaf – 1 no
Peppercorn – 5 nos
Onion chopped – 1 cup
Chopped ginger – 1/4 cup
Chopped garlic – 1/4 cup
Green chilly chopped – 1 no
Chicken mince – 400 gms
Salt – 1 & half tsp
Turmeric – 1 tsp
Red chilly powder – 1 & 1/2 Tsp
Coriander powder – 1 tbsp
Kasoori methi (leaves) – 1 tbsp
Tomato chopped – 1 cup
Yogurt – 2 tbsp
Green coriander chopped – 2 tbsp
Almond (toasted and damaged) – half of the cup
Heat oil in a pan. Add bay leaf and complete spices. Then add chopped onions and cook dinner till they flip brown. Add chopped ginger, garlic, and inexperienced cold. Sauté and upload half of cup water. Now upload turmeric, pink chilly, and coriander powder. Cook for a minute and add yogurt.
Sauté and as soon as the moisture evaporates, add the bird mince in conjunction with salt. Sauté for 5 minutes. Then, add inside the tomatoes and saute until hen is cooked absolutely. Add kasoori methi and a few glasses of water, and cook dinner once more till oil surfaces. Mix inside the toasted almonds for taste and crunch, garnish with clean coriander. Serve warm.
Set the oven at 200C/fuel mark 6. Line a baking sheet with baking parchment.
For the buns, pour the water into a pan, upload the butter and permit it to soften. Add the flour and salt. Stir with a wooden spoon to a thick paste, then remove from the heat. Transfer to the bowl of a food mixer and upload the two beaten eggs, a little at a time, beating rapidly with a flat paddle attachment.
When you’ve got a thick, creamy dough, divide it into 4, putting it in spoonfuls on the baking sheet, leaving masses of the area between. Brush gently with a bit overwhelmed egg, then bake for about 25 minutes until crisp and puffed up. Slice every bun open to permit the steam out, then return to the oven for 5 mins. Cool the buns on a cord cooling rack.
To make the pistachio sugar, positioned all of the elements into the bowl of a meal processor and procedure to a fragrant, vibrant inexperienced sugar and set it apart. For the filling, blitz the raspberries in a food processor, then push through a sieve to extract the seeds. Thinly slice the strawberries, then toss them in the raspberry purée. Lightly whip the cream and fold into the ricotta, then stir in half of the pistachio sugar.