WHEN TIKKA MANPREET SINGH WALKED LIVE AND COOKED FOR THE GOURMET WORLD AT NOVOTEL, CHANDIGARH: By Khatibah Rehmat.

This is about 12th. Night of November, 2021 when REFT Today's Senior Journalist Khatibah Rehmat reached to Novotel with her team and shot a LIVE cooking with great chefs of NOVOTEL, Chandigarh.

MURGH MAKHANWALLA By: EXECUTIVE CHEF MANPREET SINGH, Novotel— Chandigarh.

INGREDIENTS QTY. GM

Tomato............................. 60 gm
Chicken.............................180gm
Yoghurt..............................20gm
Garlic..................................20 gm
Butter..................................20 gm
Cream.................................15 gm
Kasuri Methi.......................5gm
Deggi Mirch.......................12gm
Garam Masala...................5gm

TIMING: 20 MINUTES   

PORTION WEIGHT: 200—250GM

METHOD:

1. First marinate chicken with yoghurt and Indian spices.

2. Take a handi and put tomatos, chilli, ginger and cashewnuts.

3. After that boil all the ingerients, make a paste out of it and strain well with the help of a strainer.

4. Marinated chicken cook in clave oven.

5. Take a pan add ginger, garlic paste add  masala, chicken and cook well, also add butter and add kasuri methi to it.

6. Finish with fresh cream and butter.

AMRITSAR KI MAKHAN MACCHI By: CHEF RAMANJOT SINGH, Novotel— Chandigarh.

INGREDIENTS QTY. GM

FISH FILLET (sole ).......................120gm
Besan..............................................30gm
Mustard Oil.....................................15ML
Garlic...............................................10 gm
Salt..................................................12gm
Garam Masala................................12gm
Ginger .............................................12 gm
Deggi Mirch....................................8gm
Zeera Powder.................................10gm
Dhania Powder...............................10gm
Ajwain..............................................6gm

TIMING :15MINTS   

PORTION WEIGHT: 130—150gm

METHOD:

1. First take a fish and  clean properly.

2. Second, make a ginger garlic paste and apply on raw fish and add salt ajwain and mustard oil.

3. Then take a handi put warm mustard oil and add deggi mirch salt and all ground indian spices and mix it well.

4. Then apply on the fish and fry in a frier.

5. Server in one portion 2 peaces of fish.

For more tantalizing cuisines kindly, keep reading REFT Today: www.refttoday.com

—By: KHATIBAH REHMAT
Senior Journalist and Writer.

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