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DAHI BATATA SEV PURI

DAHI BATATA SEV PURI

Dahi Puri also known as Dahi Batata Sev Puri or Dahi Sev Puri. Dahi Puri Chaat is another member of popular Indian street chaats that is made by stuffing crispy puris with boiled potatoes and topped with sweet, sour and spicy chutneys,onion,sev and beaten curd (Dahi)giving it tongue tickling taste.

Key Ingredients:1.Green Mint Coriander Chutney-fresh mint leaves, coriander lemon juice, salt.2.Sweet Chutney-tamarind, dates, jaggery.3.Red Chutney-dry red chillies and garlic.

Recipe

Ingredients

Quantity

2 medium boiled potatoes

100 gms

one tomato & one onion finely chopped                                                                                           

 50 gms each.

Coriander Leaves finely chopped                                                                                                  

 10 gms each.

½ cup cup dahi or yoghurt

 100gms each.

½ cup mint coriander chutney & ½ cup sweet tamarind dates chutney

 50gm.

¼ red chilli garlic red chutney

 25gm.

Pani Puri/Golgappas

 08 Nos.

Dal Sev(nylon sev)

As required

Red Chilli Powder/Chaat Masala/Roasted Cumin Powder/Black Salt or Rock Salt

As per taste

Method

  • Gently make a hole on the top side of each golgappa puri by cracking it in the center with a spoon or index finger. Take one serving plate and arrange them on it

  • Stuff each golgappa puri with potato, onion and tomato after adding above mentioned masala in the same.

  • Fill each puri with 1-tablespoon potato and 1/2 tablespoon onion. Drizzle 1-teaspoon date tamarind chutney over potato. Drizzle 1/2 teaspoon green chutney over it. Drizzle 1/4 teaspoon garlic chutney over it. Pour 1-tablespoon curd over each puri.

  • SprinkleSevover it and garnish with coriander leaves. Dahi Puri Chaat is ready for serving. Serve it immediately.

  • Add sprouted moong beans or boiled black chickpeas for variation.


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


NACHOS ULTIMATE CHAAT

NACHOS ULTIMATE CHAAT

Two cuisines came together to make this ultimate chaat…first chutney and method from popular Indian street chaats with boiled potatoes and topped with sweet, sour and spicy chutneys and last but not least crispy corn nachos from Mexicana…giving it tongue tickling taste.

Key Ingredients:1.Green Mint Coriander Chutney-fresh mint leaves, coriander lemon juice, salt.2.Sweet Chutney-tamarind, dates, jaggery.3.Red Chutney-dry red chillies and garlic.4.Crispy Corn Nachos.5.Buttered Corn.

Recipe

Ingredients

Quantity

1 medium boiled potato

 50 gms

one tomato & one onion finely chopped

 50 gms each.

Coriander Leaves finely chopped

 10 gms each.

½ cup cup dahi or yoghurt

 100gms each.

½ cup mint coriander chutney & ½ cup sweet tamarind dates chutney

 50gms.

¼ red chilli garlic red chutney

 25gms.

Crispy Nachos

 80gms.

Buttered Corn & Dal Sev(nylon sev)

As required

Red Chilli Powder/Chaat Masala/Roasted Cumin Powder/Black Salt or Rock Salt

As per taste

Method

  • Gently open the pkt of Nachos. Take one serving plate and arrange them on it

  • In a bowl, add chopped onion, tomatoes, boiled potatoes, buttered corn, and chef’s special chaat spices. Mix well all the ingredients.

  • Next step is for assembling, place nachos around the plate, add above mixture and add boiled corn on top of the mixture.

  • Drizzle 1-teaspoon date tamarind chutney over potato. Drizzle 1/2 teaspoon green chutney over it. Drizzle 1/4 teaspoon garlic chutney over it. Pour 1-tablespoon curd over each nacho.

  • SprinkleSevover it and garnish with coriander leaves. Nachos ultimate Chaat is ready for serving. Serve it immediately.

  • Add sprouted moong beans or boiled black chickpeas for variation.


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


PALAK PATTA CHAAT

PALAK PATTA CHAAT

Palak Patta Chaat is a healthy appetizer and is a great snack for evening tea. Spinach leaves are coated with besan batter, deep fried, and then drizzled with curd, chutneys, and masalas.

Key Ingredients:1.Green Mint Coriander Chutney-fresh mint leaves, coriander lemon juice, salt.2.Sweet Chutney-tamarind, dates, jaggery.3.Red Chutney-dry red chillies and garlic.

 Recipe

Ingredients

Quantity

1medium boiled potatoes and chick peas

 50gms each.

1 cup big spinach leaves (08-10Nos)                                                                                           

 50 gms.

Coriander Leaves & Ginger finely chopped           

 10 gms each.

½ cup cup sweet tamarind dates chutney

  50gms.

½ cup mint coriander chutney

  50gm.

¼ red chilli garlic red chutney

  25gm.

4 tablespoon bread crumbs & besan

  10 gms each.

Refined Oil/Ajwain/Turmeric/Boondi/Sev/Pomegranate

 As required

Red Chilli Powder/Chaat Masala/Roasted Cumin Powder/Black Salt or Rock Salt

 As per taste

Method

  • Take a cup of besan in a bowl and add salt, ajwain and water to it. Whisk it to make a smooth batter. Add more water if needed. Put a pinch of turmeric in in and mix again.

  • Now take fresh and cleaned Palak leaves, soak and coat them completely with the besan mix and put them to deep fry in a pan. Put the deep fried, crisp palak leaves on a plate and pour some curd all over them.

  • Take all the spices and chutneys and start garnishing the dish with them. One spice at a time.

  • Starting with black salt, cumin and red chilli powder, followed by chopped potatoes and chick peas, green chill, imli chutney and mint chutney. You can use the quantity of the spices according to your taste as well.

  • Lastly, garnish with boondi and pomegranate and a bit of sev above everything for a mix of sweet and spicy lasting taste.

  • Serve immediately.

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

    


VODKA PANI PURI

VODKA PANI PURI

Vodka Pani Puri- (Vodka Infused Savory Indian Snack): They are crunchy, sweet, savory and filled with this fresh-n-delicious spicy vodka mint water mix. (Golgappa 06-08 Pcs required).

Key Ingredients for stuffing: (1) 1/4 cup sweet chutney-tamarind, dates, jaggery. (2) Large Boiled Potato. (3) 1/2 cup Boiled Kabuli Channa. (4) Three Tbs Boondi.

Recipe

For the Vodka Infused Water/ Pani-Puri Water:

  • 5 Cups Water – Chilled,1 Cup Plain Vodka ,1.5 Cups Fresh Mint Leaves

  • 1/2 Tsp Green Chili Sauce / Paste - OPTIONAL

  • 1/4 Tsp Ginger Paste,1 Tbsp. Jaggery or Brown Sugar,1/2 Tsp Tamarind Chutney

Powdered Spices:

  • 1 Tsp Cumin Powder,1 Tsp Red Chili Powder - Optional

  • 2 Tsp Salt (As per your taste),1 Tsp Pink Himalayan Salt

Process of Making the Vodka Pani-Puri Water:

  1. In a food blender, add all the "Pani-Puri Water" ingredients except Vodka and blenduntilthe leaves are evenly mixed into afine paste.

  2. Take a large bowl and pour the blended water using a strainer (strain any residue).

  3. Now add all the powdered spices and give it a good stir, Add Vodka and stir lightly.

Process of Stuffing the Golgappa & Serving:

  1. In a serving plate, place the golgappa and crack them lightly on top, removing then shell and making a well in-between for the filling.

  2. Now take few pieces of boiled potato, garbanzo beans, boondi and add it in the already created space in golgappa.

  3. Pour 2-3 Tbsp. of Vodka Pani-Puri water over the stuffed golgappa and drizzle with yogurt and tamarind sauce. Sprinkle some mint leaves on top and serve.

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


Kathal Ki Biryani

Kathal Ki Biryani

Artistically spiced jackfruit Andhra-Deccan style dum hyderabadi biryani cooked patiently along with indian aromatic spices, a vegetarian delight.

In this recipe biryani draws its flavors from two rich legacies-the deccan  style of Nizams and the spicy Andhra style of food.

                                           

Recipe (Serves: 2)

Ingredients

Quantity

Raw Jackfruit ,One & Half cup Basmati Rice

300 gms each

Paste of Ginger & Garlic     

100 gms.

Bay Leaf,Cardamon,Cinnamon,Cloves                          

 02 No’s each.

Onion. Tomato & Green Chilly

 02 No’s each.

Shahi  Jeera, Black Pepper, Garam Masala Pwd,Biryani Masala Pwd

 01 tsp each.

Red Chilli, Coriander & Turmeric Powder

 50gm each.

Ghee & Oil

 100ml each.

Salt

As per taste

Yoghurt

50gm

Saffron,kewra,rose essence

0.5 gm

Mint & Coriander leaves

25gms each

Method

  • Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain. Parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again. Heat sufficient oil in a kadai and deep-fry jackfruit cubes.

  • Remove and place on an absorbent paper and set aside. In the same oil deep-fry half of the onions till golden brown and crisp. Remove and place on an absorbent paper and set aside. In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté

  • Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200°C. Take a large bowl; arrange half of the jackfruit mixture. Over this spread a layer of half the rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.

  • Arrange the rest of the jackfruit mixture. Cover with the remaining rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven at 200°C for about twenty to twenty five minutes. Serve hot.

Generally served with onion rings, mint chutney and choice of raita

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


Nizami Gosht Biryani

Nizami Gosht Biryani

Nizami Gosht biryani is from Hyderabad nijam’s kitchen-state of Charminar, Cooked with a flavorful equation of spices in culinary with succulent mutton pieces.

In this recipe rice is flavoured with exotic spices, slow cooked on dum style with the marinated mutton. It is every foodoholic’s ideal.

Recipe (Serves: 2)

Ingredients                                                                                              Quantity

Mutton ,One & Half cup Basmati Rice                                                  300 gms each                    

Paste of Ginger & Garlic                                                                      100 gms

Bay Leaf,Cardamon,Cinnamon,Cloves                                                03 No’s each

Onion, Green Chilly, Star Anise, Mace                                                02 No’s each

Cumin, Black Pepper, Garam Masala Pwd,Biryani Masala Pwd        01 tsp each

Red Chilli, Kashmiri Chilli Powder                                                      50 gms each

Ghee & Oil                                                                                          100 ml each

Salt                                                                                                       As per taste

Yoghurt                                                                                                50 gm

Saffron, rose essence,kewra                                                               0.5 gm

Mint & Coriander leaves(make paste), dry fruits                                  20 gms each       

Method

  • Clean and wash mutton pieces.Marinate with yoghurt, garam masala Pwd, biryani masala,ginger garlic paste and salt for 1 hour.

  • Wash and soak biryani rice in water for 10 mins. Drain and keep aside. Heat oil, ghee in a pan. Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon. Add finely chopped onions, mint leaves, chilly and cook on low medium heat,until it turns golden brown.

  •  Now add marinated mutton,red chilly Pwd, kashmiri chilli Pwd and mix everything together. Fry in low flame for 5 to 7 minutes by stirring frequently. Now add 2 ½ cup of water.Mix well and taste & adjust salt and seasonings.

  • Add soaked rice and stir well.

  • Add the dum cook/slow pot cook for 20 mins  with mint & coriander paste and simmer for 5 to 6 mins or until the rice is done

  • Now fluff the biryani gently.

  • Scrumptious Nizami gosht biryani is ready to serve.

  • Generally served with onion rings, mint chutney and choice of raita. 

 

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


Methi Paneer Wadi ki Tahari

Methi Paneer Wadi ki Tahari

A traditional Awadhi/UP recipe for this popular rice dish called tahari or teheri. It tastes simply delicious and spicy with full of irresistible flavors.

What makes tahari different from a pulao/biryani is the preparation in mustard oil and the addition of crushed red chillies and turmeric in it.

Recipe(Serves:2)

Ingredients

Quantity

Basmati Rice

250 gms

Paste of Ginger & Garlic                                                                                              

100 gms.

Small Bay Leaf, Dry Red Chilli                                                                                                   

 04 No’s each.

Onion. Tomato & Green Chilly

 02 No’s each.

Cumin, Curry Leaves,Kasuri Methi

 01 tsp each.

Red Chilli, Coriander & Turmeric Powder

 20gm each.

Mustard Oil

 100ml.

Salt

As per taste

Soyabean Wadi chunks boiled                                          

10 Nos

Paneer ,peas & Boiled Potato

50gm each

Coriander Leaves                                                                         

20gms

Method

  • Wash the rice in plenty of water and soak for 30 minutes.

  • In a heavy bottomed pan or pressure pan, heat mustard oil, fry the chillies, cumin, curry leaves and remove with a slotted spoon, keep aside.

  • In a mixer, grind the onion, tomatoes, red chilli powder, coriander powder, turmeric powder, ginger and garlic to a fine paste. Add this paste to the same mustard oil in the pan and fry until oil leaves the masala, say around 5-7 minutes.

  • To this, add the peas, potato, dices of green chilli, shallow fried paneer, wadiyan and salt and stir well for 2-3 minutes.

  • Add 1 and 3/4 cups water. Bring to a boil; add the soaked and drained rice. Sprinkle kasuri methi on it. Cover and cook for around 10 minutes until the potato and rice are cooked.

  • Remove in a serving bowl and garnish with the crushed fried red chillies, cumin & curry leaves.

  • Generally served with slices of raw radish, mint/coriander chutney and choice of raita, papad.

             

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


Mughlai Murgh Biryani

Mughlai Murgh Biryani

Mughlai biryani is known for its richness and wonderful aroma. It tastes simply delicious and spicy with full of irresistible flavors.

In this recipe rice is flavoured with exotic spices, combined with yoghurt and cooked carefully with the marinated chicken.

Recipe

Ingredients

Quantity

Chicken ,One & Half cup Basmati Rice

300 gms each

Paste of Ginger & Garlic                                                                                              

100 gms.

Bay Leaf,Cardamon,Cinnamon,Cloves                                          

 02 No’s each.

Onion. Tomato & Green Chilly

 02 No’s each.

Cumin, Black Pepper, Garam Masala,Biryani Masala Pwd

 01 tsp each.

Red Chilli, Coriander & Turmeric Powder

 50gm each.

Ghee & Oil

 100ml each.

Salt

As per taste

Yoghurt

50gm

Saffron             

0.5 gm

Mint & Coriander leaves

25gm each

Method

  • Clean and wash chicken pieces. Marinate with yoghurt, garam masala Pwd, biryani masala,ginger garlic paste and salt for 1 hour.

  • Wash and soak biryani rice in water for 10 mins. Drain and keep aside. Heat oil, ghee in a pan. Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon. Add finely chopped onions, mint leaves, chilly and cook on low medium heat,until it turns golden brown.

  • Add tomato and fry for couple of minutes. Now add marinated chicken,red chilly Pwd, coriander Pwd and mix everything together. Fry in low flame for 5 to 7 minutes by stirring frequently. Now add 2 ½ cup of water. Mix well and taste & adjust salt and seasonings.

  • Add soaked rice and stir well.

  • Add the dum cook/slow pot cook for 20 mins and simmer for 5 to 6 mins or until the rice is done

  • Now fluff the biryani gently.

  • Mughlai Chicken Biryani with awesome flavor is ready to serve.

 Generally served with onion rings, mint chutney and choice of raita. 

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


Kababi Mutton Burger

Kababi Mutton Burger

Delicious, soft, juicy and full of spices. This burger is unique fusion preparation of indian subtle spices, hint of farm fresh vegetables and fine mutton mince…you can named it Kebab Burger

                                                                                   

Recipe                                                    

GREEN VEGGIES

  • Onion 20gms,Ginger10gms,Mint05gms,Coriander 05gms

  • 05 gms parsley stalks chopped,10 gms ofGarlic,1/2cupRefined flour & bread crumbs

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

SPICES

  • Small & Big Cardamon,Cloves,cinnamon,nutmeg, Coarsely crushed black peppercorns-2gms each…coriander pwd, cumin pwd, garam masala and kasuri methi-2gms each

  • 2gmsteaspoonPaprika,2gmsthyme--Salt to taste

FOR BURGER

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

MINT MAYO DRESSING 

  • 2tablespoonFresh Lime juice,2cloves ofGarlic,1teaspoon Capsico/Tabasco Sauce ,1cupfresh mint

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

METHOD

  • Assemble ingredients. Wash and part dry all the greens. Cut and add the veggies and mutton mince to a food processor. Add Indian whole spices, salt, 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(for 5-7 minutes both side).

  • Time to assemble the burgers. Slightly toast burger buns in a toaster. Layer the bottom bun with mint mayo dressing.  Top with lettuce and gherkins. Other topping options include – grilled onions, chilli slices (opt) and cheese slice. Add the kababi mutton burger patty.

  • Drizzle some more mint mayo dressing and finally add the top bun layer.                                              

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


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)