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The Westin Pune: Recipes from Kitchens of Kangan

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SOFIYANI TANDOORI JHINGA

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Starwood Asia Pacific Hotels & Resorts                                                                                                                                                        
Brand: Starwood

Property: The Westin Hyderabad Mindspace
Recipe No: 6 
                                                            

 

SOFIYANI TANDOORI JHINGA
Serve: 1

qty

unit

ingredients

qty

unit

ingredients

4

No

Prawn jumbo

10

Ml

Oil

2

Tsp.

Ginger& garlic paste

20

Gm.

Roasted chana powder

1

Bunch

Fennel leaves chopped 

50

Gm.

Hung curd

To

Taste

Salt

1

Tsp.

Lemon juice

 

 

1

Tsp.

Yellow chili powder

 

3

Tsp.

Fried chopped  garlic

 

 

2

Tsp.

Gram masala powder

 

 

1

Tsp.

Turmeric powder

                 

 

 

2

no

Egg  white

 

 

Method of preparation—

  1. Marinate the prawn with ginger garlic paste, lemon juice, and   salt. Keep them aside for an hour.
  2.  Take a deep container add the hung yoghurt, roasted chana powder and the rest of the powdered Masala, This is the second marinade.
  3.  Mix the second marinade with the prawns and refrigerate for an hour.
  4. Skewer the prawns and place it inside the preheated tandoor when the prawn is half done take it out from tandoor.
  5. Put the egg whites in bowl add the chopped fennel leaves and coat  the half done  prawn , once done  once again place the prawns  back in the tandoor  and cook till done.
  6. Once cooked, remove from the skewer and serve with mint chutney.

 

GULAB PATEE KI KHEER

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(Sweetened flavoured condensed milk and rice and rose leaf served with saffron)

Ingredients

1

200ml

milk

2

20gms

Rose petals dry

3

1 sachet

Sugar free

4

5ml

Rose waters

5

20gms

Rice

Method
Boil milk in a heavy bottom vessel. Once it comes to a boil lower the heat to medium and simmer, stirring continuously till the milk is reduced. Add sugar and continue to simmer till the sugar is dissolved and the kheer is thick. Add the rose petals, leaving a few for garnish, and rose water. Stir well and cook for two to three minutes. Take off the heat and set aside to cool. Serve cold.

 

PANEER PALAK KE SIKKE

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