JW Marriott Recipes, curated by the chef Prakash Chettiyar, Executive Chef at JW Marriott Kolkata. His culinary career with specialization in Italian cuisine began working in the Western section. Gradually, he expanded his cooking skills in Thai, Chinese, Coastal and Indian cuisine. In 2007, he became in-charge of the Indian Cuisine Section at the Oberoi Grand, Kolkata and participated in Indian Cuisine Focus conducted by Oberoi Groups of Hotels and Resorts in the same year at Oberoi, New Delhi. In 2008, Chef Prakash represented India in an Incredible India campaign at ITB Messe Berlin to showcase Indian cuisine to the visiting functionaries from around the world.
ALOO JHINGE POSTO
Ingredients (Serves 4):
- Potatoes Peeled dice 250 gms
- Ritz Gourd dice 250 gms
- Chopped ginger 30 gms
- Chopped onion 70 gms
- Poppy Seeds 200 gms
- Mustard Oil 50 ml
- Nigella Seeds 10 gms
- Green Chilies 10 gms
- Turmeric Powder 8gms
- Salt to taste
- Soak the poppy seeds in a bowl of hot water for 2 hours. Make sure the water covers all the poppy seeds. Make a fine paste.
- Heat oil in a heavy bottom saucepan heat the oil over a medium flame. Add the nigella (kalonji) seeds, ginger chopped, onion chopped and green chilies. Fry for a few seconds and add the potato cook until potato dice gets soft now add ridge gourd dice. Mix well and cook for five minutes.
- Add the turmeric powder and salt; stir well. Put the lid on and continue frying for a further 5 minutes. Stir and add the poppy seed paste making sure it coats all the potato pieces cook until 15 minutes. Add the water and check the seasoning to taste.
BHAPA MACHER (BEKTI FISH) SALAD
Ingredients:
- Fish (Bekti) – 2-3 pieces
- Yellow mustard paste- 2 tbsp. (blended with a little water)
- Green Chilli- 2 slit
- Gondhoraj lemon
- Salt- As required
- Turmeric- 1/4th tsp
- Mustard oil- 2 tbsp.
- Ginger paste- 1/2 tsp
Method:
- Soak the mustard seeds for some time
- Now blend the mustard seeds and ginger together with little water to make a fine paste
- Now add turmeric, salt and make a fine paste
- In a double boiler or a pan, add the fish, mustard oil and pour the paste over it and mix well. Add to green chilli over it .cook it for about 15 to 20 mins
- Add additional mustard oil if required .After removing the fish keep it aside, make it cool. Serve cold fish as a salad with laccha onion and Gondharaj lemon
BASANTI PULAO
Ingredients (Serves 4):
- Basmati Rice 400 gms
- Water 800 ml
- Cashew nuts 50 gms
- Raisins 50 gms
- Cardamom powder 10 gms
- Saffron 1 gms
- Rose water 20 ml
- Kewda water 20 ml
- Sugar 20 gms
- Salt to taste
- Ghee 100 ml
- How to Make Basanti Pulao
Method:
- Wash and clean the rice and drain the water.
- Fry the raisins and the cashews in heated ghee; Keep it aside.
- Take a thick bottom pan with a tight lead; add the rice, ghee, salt, sugar, fried cashew nut, raisins, rose water and kewda water.
- Stir gently to mix with the flavors. Add warm water along with saffron.
- When the water dries up and the rice is 85 percent cooked; cover it with a tight lead and cook for another 5 minutes.
- Pour the rest of the ghee, mix gently and cover the pot. Turn off the flame.
- Serve Basanti Pulao hot.
JW Marriott Recipes, curated by the Executive Chef at JW Marriott Kolkata, offers the best and innovative food in his catering. He aims at positioning the upcoming outlets at the property and gaining the city by storm.
Image source @jdmarriottkolkata
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