Eclectic flavours

The Asian Age.

Life, Food

The following recipes are the bestsellers in the menu of Radisson Blu Resort Temple Bay, Mamallapuram.

Pardewaali Murgh Hawah Mahal

Pardewaali Murgh Hawah Mahal
Ingredients:

  •     Chicken  180 gm
  •     Butter  30 gm
  •     Garlic  10 gm
  •     Green chilli  5 gm
  •     Black Pepper  1 tsp
  •     Besan flour  5-6 gms
  •     Amul cheese 20 gm
  •     Egg 1 pc
  •     Salt to taste

Method:

  • Cook chicken in butter and garlic with green chilli and black pepper. Add salt and besan flour ti it.
  • Put in sheekh& cook for 3 min.
  • Seperately mix egg, Amul cheese (grated). Put a layer on the chicken and cook in tandoor till egg and cheese are properly done.
  • Serve with mint and peanut chutney alongwith spring mix.

Aloo Shakarkhand ki Chaat

Ingredients:

  •     Sweet Potato 100 gm
  •     Chopped onion 50 gm
  •     Chopped tomato 50 gm
  •     Chopped chilli 50 gm
  •     Chopped coriander 5 gm
  •     Tomato ketchup 2 tbsp
  •     Mint Sauce 2 tbsp
  •     Chaat Masala 2 tsp
  •     Salt to taste

Method:

  • Boil the sweet potato. Peel and dice it. Coat it with salt, red chilli powder and cornflour.
  • Separately in bowl, mix chopped onion, tomato, chilli, coriander. Add salt, chaat masala, tomato sauce and mint sauce.
  • Deep fry and dice the sweet potatoes. Now add these to the above chaat mixture. Serve with mint and Peanut chutney along with spring mix

Plank Grilled Bourbon & Honey

Ingredients:

  • Salmon-220 gms
  • Honey-1 tblsp
  • Salt and pepper-To taste
  • Olive oil-1 tsp
  • Bourbon whiskey (For flambe)-30 ml
  • Roasted vegetables-80 gms
  • Celery salt-1/2 tsp
  • Buttermilk fluid-50 ml
  • Vettiver-20 gms

Method:
For Buttermilk fluid:

  • Take 60 ml buttermilk add a pinch of xantana and kappa.
  • Then add a pinch of salt and Pepper for seasoning.
  • Blend Together. Serve along with salmon.

For Salmon:

  • Marinate the salmon with honey, salt and pepper. Keep it aside and arrange it on top of thestones with roasted vegetables.
  • Sprinkle celery salt on the salmon and cook it in front of the guest with blowtorch and flambé it with bourbon whiskey.
  • Serve along with the buttermilk fluid or lemon butter sauce.

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