Blog

Shanghai Chilly Paneer

Shanghai Chilly Paneer

Delicious, tangy and spicy. This is a most popular recipe having full of Asian flavor. This Shanghai Chilli Paneer recipe is an absolute delight for all paneer lovers.

KeyIngredients:Paneer,CornFlour,Maida,BlackPepper,Salt,Water,Oil,Garlic,Ginger,Green Chillies,Onion, Green Capsicum, Red Capsicum, Red Chilli Sauce,Soya Sauce,Vinegar


Recipe 

Ingredients                                                                            Quantity

Paneer                                                                                    200 gms

Chopped Ginger & Garlic                                                       50 gms each.

Soy Sauce & Vinegar                                                             10 ml each.

Tomato Ketchup & Red Chilli Paste/Sauce                            20gms each

Onion                                                                                        50gm.     

Red Capsicum/Yellow Capsicum/Green Capsicum               20gm each.

Green Chilly diced                                                                  2-3 Nos.

Salt/White Pepper/Black Pepper                                           As per taste

Spring Onions Chopped                                                        10gm

Oil for cooking & Frying 80ml                                                80 ml


Method  

  • To prepare this yummy shanghai chilli paneer recipe, take a chopping board and cut the paneer, onion and capsicum. Make sure that they are cut in cubes. Wash the cubed capsicums in running water and keep the cubed veggies aside. Now, peel ginger & garlic and chop them in a small bowl. Then cut the green chillies in strips or you can also dice them of equal size.

  • Next, put a wok on medium flame and heat oil in it. When the oil is sufficiently hot, add the cubed paneer pieces in it and fry them till they turn golden, keep aside. Now in the same wok having hot oil in it. Immediately, add the chopped ginger and garlic along with slit chillies. Let them sauté for a few seconds.

  • After sautéing them, add the cubed onions in the saucepan. Sauté for a minute and then add cubed capsicum, salt, white pepper, black pepper along with the tomato ketchup, vinegar, red chilli sauce/paste, and soy sauce. Let the veggies cook for two to three minutes. Finally, add the fried paneer cubes and toss them once. Garnish with chopped spring onions and enjoy hot.(For gravy version add corn flour mix in the same)


Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)               


Aromatic Chicken Burger

Aromatic Chicken Burger

Scrumptious, flavor packed and juicy. This burger is nice preparation of aromatic veggies, touch of garden herbs and fine chicken mince…flavorful, herbful and tasteful

Recipe                                                    

GREEN VEGGIES

  • Onion 10gms,Carrot 10gms,Leek 05gms,Celery 05gms

  • 05 gms parsley stalks chopped,2cloves ofGarlic,1/2cupRefined flour & bread crumbs

  • Chicken Leg Boneless(150gms) & 2tablespoonOil to cook the patties

SPICES

  • 5mlMaggi sauce ,5ml HP sauce,5mlDijon mustard,2gms Coarsely crushed black peppercorns

  • 2gmsteaspoonPaprika,2gmsthyme--Salt to taste

FOR BURGER

  • 01–Regular Sized Burger Bun.,-Lettuce leaves,-Onion rings,-Cucumber Slices,-Tomato Slices, Cheese Slice

MUSTARD MAYO DRESSING

  • 3tablespoonFresh Lime juice,2cloves ofGarlic,1teaspoonChili Sauce ,1cupfrench  mustard

  • 1cupVegan Mayonnaise,1teaspoonCoarsely crushed black peppercorns,--Salt to taste

METHOD

  • Assemble ingredients. Wash and part dry all the greens. Cut and add the veggies and chicken mince to a food processor. Add chili sauce, mustard paste, Maggi sauce,HP, salt, crushed black pepper, thyme and paprika                                                           

  • Finally, add refined flour/bread crumbs. Knead the mixture like dough. The dough should not be sticky. Pan grilled these patties until golden brown but juicy inside.

  • Time to assemble the burgers. Slightly toast burger buns in a toaster. Layer the bottom bun with mustard mayo dressing.  Top with lettuce, tomato, and onions. Other topping options include - pickled onions, pickled cucumbers and cheese slice. Add the aromatic chicken burger patty.

  • Drizzle some more mustard mayo dressing, top it with another slice of onion/tomato if you like and finally add the top bun layer.                                                 


Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


Garden Green Veg Classic Burger

Garden Green Veg Classic Burger

Healthy, flavor packed and crunchy. This burger is great combination of a multitude of flavors and great addition to quick meal menu.

Recipe                                                    

GREEN VEGGIES

  • 20gmchopped Broccoli Florets/stem,10gmsFresh French Beans,10gmsCarrot

  • 20gms smallRed onion, chopped,2cloves ofGarlic,1cupRefined flour & bread crumbs

  • 2tablespoonOil to cook the patties,01 boiled medium sized potatoes(70gms)

SPICES

  • 5mltablespoonChili Sauce ,5mltablespoonDijon mustard,2gms Coarsely crushed black peppercorns

  • 2gmsteaspoonPaprika,2gmsCumin seeds,--Salt to taste

FOR BURGER

  • 01–Regular Sized Burger Bun.,-Lettuce leaves,-Onion rings,-Tomato Slices, Cheese Slice

MINT MAYO DRESSING - 

  • 3tablespoonFresh Lime juice,2cloves ofGarlic,1teaspoonChili Sauce ,1cupFresh Mint leaves

  • 1cupVegan Mayonnaise,1teaspoonCoarsely crushed black peppercorns,--Salt to taste

METHOD

  • Assemble ingredients. Wash and part dry all the greens. Cut and add the veggies to a food processor. Transfer the veggies to a muslin cloth and squeeze out the excess water. Add chili sauce, mustard paste, cumin seeds, salt, crushed black pepper, and paprika                                                           

  • Finally, add refined flour/bread crumbs. Knead the mixture like dough. The dough should not be sticky.  Batter fried these patties until evenly brown.

  • Time to assemble the burgers. Slightly toast burger buns in a toaster. Layer the bottom bun with mint mayo dressing.  Top with lettuce, tomato, and onions. Other topping options include - pickled onions, pickled cucumbers, or regular cucumbers. Add the green veggie patty.

  • Drizzle some more mint mayo dressing, top it with another slice of onion/tomato if you like and finally add the top bun layer.                

    

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)

 


Dal Aamcha

Dal Aamcha

Tangy, hot and tasty. This is a delicious summer dal recipe having raw mango as main ingredient. Many regions have their own special recipe for it but overall basic recipe remains similar.

Masoor dal (Red Lentil) & Toor dal (Dal Arhar) is used for Dal Aamcha.

Recipe

   Ingredients

Quantity

Half cup Masoor dal & half cup Toor dal

125 gms each

Chopped Ginger & Garlic

50 gms each.

Bay Leaf

02 Nos.

Green Mango

100gm.

Panchphoron (cumin, nigella seeds, mustard seeds, fennel seeds, fenugreek seed)

50gm.

Turmeric Powder

20gm.

Mustard Oil

100ml.

Salt

As per taste

Dry Red Chilli

10gm

Sugar

4tsp

                              

Method

  • Pressure cook the red lentils (Masoor dal) and dal arhar (Toor dal) with water and salt till they are soft.

  • Peel the green mango and chop it in small cubes. Please bear in mind that every mango has different level of sour taste.

  • Heat oil in a pan and temper it with panchphoron, bay leaf and red chilli.

  • Add the chopped green mango and fry it along with the turmeric powder. Once they turn golden, add the cooked lentils.

  • Stir and add water if required. Add the sugar, again use your judgement.Check for seasoning and add salt if required.

  • Let it simmer for 3-4 minutes, till the mango pieces become soft and tender. Serve with plain boiled rice…


Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


ITALIAN CHICKEN

Italian Chicken Milan with plum tomatoes & basil sauce

Well grilled and scrumptious, Italian Chicken Milan is unique stuffed chicken served with grilled vegetables, buttered cream basil pasta and nicely prepared tomato and basil sauce.

Popular dish of Italy, Milan Region…

Recipe

IngredientsQuantity
Chicken Breast
120 gms                                                
ChoppedOnion,Carrots,Leek,Celery(for stuffing)    
 30gms.
Chicken Mince (for stuffing)
 50gms.
Parmesan Cheese      
 40gms.
Tomato Sauce 
100gms.
Basil, Oregano & Parsley   
 ½ tsp. each.
Pasta(Penne/Fusilli/Spaghetti) 
 50gms.
Salt & Black Pepper
 As per Taste   
Grilled Vegetables (Babycorn, Broccoli, Peppers)   
 60gms.
Dijon Mustard & Cream
 2tsp & 50ml
Butter & Olive Oil       
 50ml
White Wine   
 20ml

Method

  • Take the chicken breast make a slit in between and stuffed the chicken mince stuffing with the help of small knife. Marinate the chicken with salt, pepper, olive oil & mustard.

  • Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and sauté chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm.

  • Discard the fat from the skillet. In the same skillet, over medium heat, bring 1/4 C. chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Add desired pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 Tbs. of the sauce

  • . Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)    

    


Deewane-Aam-Paneer Tikka

Deewane-Aam-Paneer Tikka

Delicate and delicious, Deewane Aam Paneer tikka is a unique combination of raw mango chutney, spices and cottage cheese.

Creative craftsmanship of Acura BMK Chef’s…

 

Recipe

Ingredients                                           Quantity

Cottage Cheese                                    250 gms.

ChoppedGinger                                     1 tsp.

Grated Cheese                                      1 tsp.

Garam Masala Powder                          2 tsp.

Mace Cardamom Powder                      ½ tsp.

Mango Chutney                                     ½ tsp.

Black Salt                                              As per taste

Tandoori Marination (Yellow)                 100gms

Mint Chutney                                          2 tsp.

                            

Method

  • Cut the paneer into cubes of 40gms each and make a slit in between and stuffed the mango chutney with the help of small knife.

  • In a big bowl mix together cottage cheese cubes (250gms-06Pcs), choppedginger, garlic, tandoori marination (yellow). grated cheese, garam masala powder, mace cardamom  powder and black salt

  •  Cook in a preheated oven (475° F/250° C) or tandoor till almost done for approximately 5-7 minutes, while turning in between.

  • Brush paneer tikka with butter.

  • Serve with mint chutney/mango chutney (prepared chutney available in market…)


Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)                 


BADAMI THANDAI

BADAMI THANDAI

Thandai is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, vetiver seeds, cardamom, saffron milk & sugar.

Also known as Shardai…

Region or State-Uttar Pradesh, Punjab and Rajasthan

Recipe

Badami thandai is a Chef’s special beverage to beat the heat during this summer.

Almost 5decade’s old recipe-base ingredients were almonds, poppy seeds, fennel seeds, watermelon kernels, rose petals, pepper, vetiver seeds, cardamom, saffron milk & sugar.

Method

  • Soak the almonds (20gm), poppy seeds (10gm), fennel seed (10gm) and melon seeds (20gm) in one cup water for 30 minutes. To attain a creamy texture soak the almonds overnight and then grind all these ingredients into a fine paste and keep aside.

  • Bring milk (250ml) to boil in a pan and add the saffron strands. Mix well. Add sugar and simmer till the sugar melts. Grind the rose petals (05gm) and peppercorns (03gms) to a fine powder. To make it more healthy and soothing you can increase the quantity of fennel seeds. To give it a nice yellow tint, add the saffron strands and the water in which it was soaked, this will accentuate the taste and aroma of this drink.

  • Add the paste to the milk along with some cardamom powder (05gm). Mix well and simmer for 2to3 minutes. Turn off the flame and keep it in a normal room temperature. Then refrigerate it for 2 to 3 hours or add ice-cubes (50gms). Garnish it with some crushed rose petals(01gm), saffron strands and chopped almonds(05gms). Serve chilled.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


AAM KA PANNA

AAM KA PANNA

Aam Panna is an Indian Drink renowned for its heat-resistant properties. It is prepared using raw mangoes, sugar and assortment of spices.

Recipe

Aam Panna quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.

Base ingredients were-raw mangoes (roasted/boiled), sugar, black salt, black pepper powder, roasted cumins and crushed aniseeds (a pinch).

Method

In a glass pour cold drinking water (150ml). Add the raw mangoes puree(cooked/boiled) (200gms), sugar (60gm), black salt(20gm), roasted cumin(5gm) crushed aniseeds(5gm) and pepper(5gm). Shake it vigorously. The drink is mainly consumed in North India and is considered beneficial in the treatment of gastrointestinal disorders. Aam ka Panna prepared either by boiled raw mangoes or by roasted raw mangoes as per choice.

So beneficial to reduce the body heat during summer.

Serve chilled with deskinned chopped raw mangoes, mint leaves and ice cubes (50 Gms) on top.

Prepared By-Chef Dharmender Kanouj (Executive Chef-Acura BMK Gurgaon & Team)


Summer Coolers

Sweep the heat off its feet with our exclusive varieties of summer drinks.


Mango Lassi

MANGO LASSI

Lassi is a popular traditional dahi (yoghurt) based drink that originated in the Indian Sub-Continent. Lassi is a blend of yoghurt, water, spices and sometimes fruit.

Here we will prepare Mango Lassi…

                                                                                      

Recipe

Mango lassi is basically a yogurt based mango drink to beat the heat during summer.

This decade old recipe-base ingredients were mango pulp/fresh mangoes (150gms), milk (50ml), yogurt (100gms), sugar (as per taste), chopped mango, a dash of cardamom and ice.

  • Put mango, yogurt, milk and sugar into a blender and blend for 2 minutes.

  • If you want a more milkshake consistency, either blend in some ice as well or serve over ice cubes.

  • Sprinkle with a tiny pinch of ground cardamom and some small pieces of chopped mangoes and a mint leaf to serve

                                                                                 

Prepared By-Chef Dharmender Kanouj (Executive Chef- The Acura BMK Gurgaon)