Recipes From the Indian Food Festival

 
 

  The Indian Festival and its traditional tandoori oven have take residency at the Hotel d’Angleterre for part of August and the experience is guaranteed to be more delightful than ever! For those who haven't been able to sample some of the Chefs authentic specialties we bring you two of our favourite recipes to take you on

 

14th August 2014

Hotel d'Angleterre

 

Windows Restaurant  Hotel d AngleterreThe Indian Festival and its traditional tandoori oven have take residency at the Hotel d’Angleterre for part of August and the experience is guaranteed to be more delightful than ever!

For those who haven’t been able to sample some of the Chefs authentic specialties we bring you two of our favourite recipes to take you on a memorable culinary voyage to India… without any jetlag!

Kalonji Jhinga

Ingredients
(Serves 4)

12 Tiger prawns
1 Lime
Salt to taste
4 tablespoons vegetable oil
2 tablespoons Gram (chickpea) flour
1 cup Yoghurt
3 teaspoons Paprika
½ teaspoon Nigella / Onion seeds
1 tablespoon Ginger-garlic paste

Method:

  • Peel, de-vein and wash the prawns; leave to drain.
  • Sprinkle juice of one lime and ½ a teaspoon of salt, mix well and leave aside.
  • Heat 2 tablespoons of vegetable oil in a thick-bottomed pan, add the gram flour, stir constantly over a low flame until it turns light brown in colour. Leave aside to cool.
  • In a mixing bowl, add yoghurt, paprika, Nigella seeds, ginger-garlic paste, salt, oil and the gram flour paste; mix well.
  • Now add in the prawns.
  • Leave refrigerated for about 20 minutes and grilled in a tandoor / Barbecue / Grill for about 8 minutes or until cooked through.Serve hot accompanied with salad.
Kalonji Jhinga  Indian Food festival

Kalonji Jhinga, Indian Food festival

Pudhina Murgh

Ingredients
(Serves 4)

4 Boneless chicken supreme
1 Lime
Salt to taste
2 tablespoons olive oil
1 tablespoon dried mint leaves
1 piece ginger
2 green chillis
a pinch of tumeric powder

Method:

  • De skin the chicken breast and slice them into 3 or 4 slices, like thick escalopes.
  • Sprinkle juice of one lime and ½ a teaspoon of salt, mix well and leave aside.
  • Powder the dried mint leaves. Grind together ginger and chilli or chop them both finely.
  • In a mixing bowl, add turmeric, paste of finely chopped ginger and chilli, salt, oil and the dried mint leaf powder; mix well.
  • Now add in the chicken escalopes.
  • Leave refrigerated for about 20 minutes and cook them on a gridle / Skillet / Pan fry, for about 2 minutes both sides or until cooked through.
  • Serve hot accompanied with chutney and salad.
Pudhina Murgh  Indian Food Festival

Pudhina Murgh, Indian Food Festival