Recipes by Marriott, curated by the gourmet chef PRAKASH CHETTIYAR, who brings a dynamic and innovative energy to JW Marriott Kolkata. He is armed with a degree in Hotel Management from IHM, Chennai and started his culinary journey from Trident Cochin. Here are a few recipes curated by him.
CHINGRI MALAI CURRY
Ingredients:
- Prawn peeled 30/40—210 gm
- Grated coconut—50 gm
- Cashew—70 gm
- Green chilli—3 no
- Cardamom green—2 no
- Ginger garlic paste—5 gm
- Turmeric powder—1 tsp
- Salt—taste to
- Coconut milk—15 ml
- Sugar—2 gm
- Ghee nova—5 gm
Method:
- Make paste of coconut grated, cashew, green cardamom and green chilly
- Take a pan add ghee and heat it
- Then put ginger garlic paste and prawn and sauté it for 1 minutes and keep aside
- Add the paste masala on that pan and cooked it for 10 minutes
- For that pour the water for dilute
- At last add sauté prawn, salt, sugar, coconut milk and turmeric powder
- Reduce it as much as require
- Served hot with rice
KOSHA MANGSHO
Ingredients (Serves 4):
- Lamb curry cut 1000 gms
- Mustard oil 50 ml
- Whole Garam Masala 30 gms
- Onion 300 gms
- Ginger Garlic Paste 50 gms
- Coriander 10 gms
- Salt to taste
- Garam Masala powder 10 gms
- Red Chili powder 50 gms
- Tomato paste 200 gms
- Jharna ghee 80 ml
Method:
- Clean and cut the lamb curry cut.
- Take a thick bottom kadai, add mustard oil heat, add whole spices and crackle it.
- Add a thin slice of onion and cook till nice golden colour, add ginger garlic paste add lamb curry cut.
- Now add all the spices (turmeric, chili powder, coriander powder and salt) cook the lamb until it gets dry and oil sprats.
- Add tomato, cook it for another five minutes; now add water.
- Cook it into slow flame until mutton gets very tender
- Once the mutton is cooked, finish it with jharna ghee and garam masala. The gravy of the mutton should be thick. Garnish with chopped fresh coriander leaf. Serve it hot with luchi.
CHENNAR PATURI
Ingredients (Serves 4):
- 250 grams Paneer or (Homemade Cottage Cheese)
- 1/4 cup Mustard seeds
- 2 tablespoons Fresh coconut, grated
- 3 Green Chilies, chopped (adjust according to taste)
- 3 teaspoons Mustard oil
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Lemon juice
- 1/2 teaspoon Sugar
- Salt, to taste
- 2 Pumpkin leaves
Method
- To begin making Chennar Paturi, first you will need a bowl that can be covered with a lid and placed in a steamer.
- Grind into a smooth paste of the mustard seeds using a teaspoon of water, then add the coconut and green chilies to the mustard paste, stir and make the smooth paste. Transfer the paste to a bowl and keep aside until required.
- Add mustard paste along with salt, lemon juice, turmeric powder and sugar over the homemade paneer. Mix nicely to evenly coat the paneer with the paste.
- Spread mustard oil over both the pumpkin leaves. Transfer the chanar mix onto one of the pumpkin leaves and cover with another one. Tie the both leaves with thread or toothpick to make a parcel.
Method using steamer
- Now prepare the steamer by adding water and arrange the bowl in the steamer. Place the pumpkin leaf parcel in the steamer and steam over medium heat for about 5 to 10 minutes.
Method using pan
- Heat a teaspoon of mustard oil in an iron skillet over medium heat. Arrange the pumpkin leaf in the pan & cook for another 5-6 minutes until the color of the leaf darkens.
- Remove the Chanar Paturi from the pan. Open the pumpkin leaf parcel and transfer the Chanar Paturi to a serving platter and serve warm.
- Serve Chanar Paturi along with Bengali Loochi or Steamed Rice
Recipes by Marriott Kolkata, offers a wide range of mouthwatering delicacies curated by the best chef.
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