The Westin Hyderabad Mindspace

4.3 (164 reviews)

Raheja IT Park, Hitec City, Madhapur, Hyderabad, Telangana, 500 081, India   •  Weather:    •   Local Time:     •  Phone: +914067676767  

4.3

Recipes 2016

#34 Recipe: Strawberry Cake

(Event - Strawberry Menu)

Ingredients

Qty Unit Ingredients
    Vanilla sponge
125 Gms Flour 
125 Gms Sugar
5 No Eggs
5 Ml Vanilla essence
    Sugar syrup
200 Gms Sugar
200 Gms Water
    cream
500 Gms Whipping cream 
300 Gms Chopped strawberries
250 Gms Pastry cream

Method of preparation

  • Beat egg and sugar till light and fluffy in a mixing bowl.
  • Then gently fold flour and add vanilla essence.
  • Pour the batter in cake tin and baked at 180*c for 15 to 20 minutes.
  • Boil the sugar and water and keep it in refrigerator.
  • Soak the vanilla sponge with sugar syrup for every layer.
  • Mix whipping cream and pastry cream together and keep aside.
  • Layer vanilla sponge with cream and add chopped strawberries in each layer.
  • Make three layers same like that and keep it in freezer.
  • Once it gets freeze finish with the cream and garnish with strawberries.

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#33 Recipe: Strawberry Ganache Tart

(Event - Strawberry Menu)

Ingredients

Qty Unit Ingredients
    Pie shell 
180 Gms Flour
120 Gms Icing sugar
60 Gms Butter
1 No Egg
    Tart mixture
100 Gms Milk maid
80 Gms Strawberry puree
1 No Egg yolk
25 Gms Fresh cream 
    Topping
    Fresh strawberry slices

Method of preparation

  • Make pie dough by creaming butter, icing sugar, flour and egg.
  • Roll the dough into 8mm and line pie tin with the dough.
  • In a large bowl, beat egg, milkmaid, fresh cream and egg yolk until well blended.
  • Pour into pastry shell.
  • Bake at 180*c for 20minutes.
  • Until crust is golden brown and filling is bubbly.
  • Garnish with sliced strawberries.

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#32 Recipe: Surf and Turf

(Event - Steaks and Sausages)

Ingredients

Qty Unit Ingredients
80 Gms Tenderloin steaks ( 2 no.s)
100 Gms Blanched spinach
2 Tbsp Fresh cream
    Salt & pepper
    Micro greens
3 Tbsp Oil
1 Tsp Garlic chopped
2 Nos Cherry tomatoes
2 Nos Prawns (8-12 size)
2 Tbsp Fish stock
2 Tbsp Orange juice
1 Tbsp Chopped parsley
1 Tbsp Soft butter
1 Nos Lemon 
1 Tbsp Saffron water
1 Tbsp Balsamic reduction

Method of preparation

  1. Season the steaks with salt pepper & oil.
  2. Marinate the prawns with salt, pepper, garlic chopped , oil & lemon juice.
  3. Sear the steaks on a hot grill & cook to desired doneness in a preheated oven.
  4. Grill the prawns & keep aside.
  5. Heat oil in a non-stick pan, sauté garlic, add the blanched spinach & heat through.
  6. For the citrus Saffronnage: Heat the fish stock in a pan , add the orange juice, saffron water to the fish stock & reduce to half.
  7. To the orange reduction, add cream & soft butter & cook stirring continuously till desired thickness.
  8. Peel orange & cut into thick rounds, grill the orange on a hot grill to caramelize the surface.
  9. Present as per the picture.

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#31 Recipe: Banger and Mash

(Event - Steaks and Sausages)

Ingredients

Qty Unit Ingredients
4 Nos Sausages (pork/chicken)
120 Gms Boiled sweet potatoes
1 Tbsp Soft butter
1 Tbsp Musk melon fine chopped
1 Tsp Peppers fine chopped
1 Nos Lemon
2 Tbsp Oil
1 Tbsp Fresh cream
1 Tsp Chopped parsley
1 Tbsp Asparagus blanched chopped
    Salt & pepper
2 Tbsp Onion gravy

Method of preparation

  1. Grill the sausage.
  2. FOR SWEET POTATO MASH:  heat butter in a non stick pan , add boiled mashed sweet potatoes , cook till heated through.
  3. Season with salt & pepper, add fresh cream. Finish with chopped parsley.
  4. FOR THE TAPENADE: In a mixing bowl , add musk melon, asparagus , chopped peppers , olive oil , lemon juice , salt & pepper.
  5. Present as per the picture accompanied by onion gravy.

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#30 Recipe: Health Snack - Granola Bar

(Event - Run To Give 2016)

Ingredients

Qty Unit Ingredients
200 Gms Honey
50 Gms Brown sugar
50 Gms Butter
100 Gms Almond (chopped)
100 Gms Prunes
100 Gms Flax seeds
500 Gms Oats
100 Gms Dates
100 Gms Chia seed
50 Gms Melon seed
150 Gms Olive oil

Method of preparation

  1. Mix all the ingredients together.
  2. Spread on baking tray and level the mixture about 1mm height.
  3. Bake at 180*c for 20 minutes.
  4. Cut into desired shape when it is hot.
  5. Serve at room temperature.

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#29 Recipe: Whipped Egg White Omelette

(Event - World Egg Day 2016)

Ingredients

Qty Unit Ingredients
6 No Egg White
4 No Broccoli Floret, Blanched
1 Tbsp Onion, Chopped
1 Tbsp Olive Oil
1 Tbsp Cheddar Cheese, Grated
1 No Cured Roma Tomato
2 No Basil Leaves, Julienne
To Taste   Salt & Pepper 

Method of preparation

  1. Whip egg whites for a minute
  2. Cut broccoli into flowerets’, blanch and keep aside.
  3. Chop one floret of broccoli.
  4. Sauté onion in olive oil until translucent.
  5. Add chopped broccoli and sauté.
  6. Add egg whites to broccoli, season with white pepper , salt and slowly stir.
  7. Once the eggs are cooked 3/4th, fold in grated cheddar cheese.
  8. Fold the egg white into desired shape without colouring.
  9. Serve with sautéed steamed broccoli and cured roam tomato.

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#28 Recipe: Mascarpone & Raspberry Fillo Rolls

(Daily Treats- Puffs And Rolls Menu)

Ingredients

Qty Unit Ingredients
900 Gms Raspberry
400 Gms Sugar
50 Gms Corn flour
200 Gms Cheese mascarpone
2 No Fillo pastry sheet
250 Gms Almond powder
50 Gms Melted butter

Method of preparation

  1. In a medium heat, Place the raspberries in a sauce pan.
  2. Add sugar, corn flour and mix well.
  3. Once it get thick remove from the heat and keep aside.
  4. When it gets room temperature add almond powder and mascarpone cheese and mix well.
  5. Spread the fillo pastry sheet on a table.
  6. Apply the butter and dust with castor sugar on fillo pastry sheet.
  7. Place the raspberry mix in the middle and roll the fillo pastry like a spring roll.
  8. Bake at 180*c for 20 minutes and serve hot.

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#27 Recipe: Health Drink

(Event - Run To Give 2016)

Ingredients

Qty Unit Ingredients
140 Ml Soya Milk
30 Gms Chia Seeds
50 Gms Avocado Ripe 
60 Gms  Wild berries
1 Tsp Manuka Honey

Method of preparation

  1. Soak the chia seeds in a water for 30minutes.
  2. Drain the water from the chia seeds.
  3. Mix all the ingredients together and blend in the blender.
  4. Make a smooth mixture, pour in to the glass.
  5. Serve chilled.

 

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#26 Recipe: Spinach and Feta Puff

(Daily Treats- Puffs And Rolls Menu)

Ingredients

Qty Unit Ingredients
100 Gms Crumbled feta cheese
50 Ml Oil
3 Bunch spinach
1 No  Onion finelychopped
10 Gms Chopped parsley
3 Gms Crushed black pepper
10 Gms Chopped garlic
    Salt to taste
1 No  Puff sheet
1 No Egg

Method of preparation

  1. Blanch spinach and keep a side.
  2. In a sauce pan add oil once it get hot add garlic and chopped onion.
  3. Sauté it until golden brown then add chopped blanched spinach and cooks well.
  4. Add salt to taste and finally add feta cheese and chopped parsley.
  5. Unfold the pastry sheets on a lightly floured surface.
  6. Roll each sheet into a 12-inch square.
  7. Cut each into 16 (3-inch) squares.
  8. Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
  9. Brush the edges with egg mixture.
  10. Fold squares over the filling to form triangles.
  11. Crimp edges to seal.
  12. Place on a baking sheet, and brush tops with remaining egg mixture.
  13. Bake at 200*c for 25minutes.

 

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#25 Recipe: Trio Of Charcoal Calzone

(Prego- Seafood Promotion)

Ingredients

Qty Unit Ingredients
180 Gms Charcoal Dough (   pizza dough made with 5gms of charcoal powder)
30 Nos Prawns
25 Gms Smoked Salmon
15 Gms Crab
10 Gms Avacado
5 Gms Rosemary
2 Gms Capers
1 Tbsp Mascarpone
    Salt  to taste
    Lemon Juice to taste
20 Ml Oil
5 Gms Garlic
25 Ml Tomato Sauce

Method of preparation

  1. Make a pizza dough with 5gms charcoal powder, flour, oil, yeast, salt, sugar and olive oil. Allow it to prove
  2. Then we prepare three mixture for stuffing.
  3. In pan heat oil, add garlic and rosemary chopped, add diced prawns in it and a little tomato sauce for binding check seasoning and finish with Basil.
  4. In an another heat oil add garlic and then add in the crab meat and cook well, let it cool, add in chopped avocado, salt, lemon juice  and set aside.
  5. In a mixing bowl, put in chopped smoked salmon, capers and mascarpone cheese, mix well and check for seasoning.
  6. Roll out to 2mm thickness, and cut into equal size roundels.
  7. Place a little of each mixture in each roundel, apply a little water on the sides and close the dough to a half moon shape seal it tight by docking/fringing with a fork.
  8. Bake it in an oven at a temperature of 280o C till nicely puffed.
  9. For sauce: Saute garlic in olive oil. The add dices of fresh tomatoes and finish it with salt, pepper and basil.
  10. Plate the calzones as shown in the picture. Serve hot

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#24 Recipe: Kolhapuri Mutton

(View Latest - Events)

Ingredients

Qty Unit Ingredients
200 Gms Lamb
    For marination
2 Tsp Ginger   garlic paste 
3 Tsp Refined oil 
1 Tsp Turmeric powder
    Salt to taste
    Kolhapuri masala
2 No Onion
3 Tsp Grated coconut fresh
5 Tsp Oil
1 Tsp Coriander seeds
1 Tsp Cumin seeds
1 Tsp Sesame seeds
3 Tsp Poppy seeds
10 No Dry red chillies
2 No Cloves
    For gravy
1 No Chop onion
3 Tsp Oil
    Salt
2 Tsp Chop corianders 

Method of preparation

Marinating lamb

  1. Take a mixing bowl , put lamb in mixing bowl add ginger-garlic paste and salt and evenly rub the marination on lamb pieces and keep this in fridge for an hour at least.

To prepare the Kolhapuri Masala

  1. Heat oil  in a kadai, add coriander seeds, cumin seeds, sesame seeds, poppy seeds, red chillies, clove and saute this till the seeds begin to crackle.
  2. Add the onions and saute this till golden brown. Finally add the grated coconut and saute for 2-3 minutes.
  3. Turn off the flame. Leave this aside for 15 minutes and grind into a fine paste with sufficient water. Keep this aside.

For gravy

  1. Heat oil in a pan and saute the finely chopped onions on medium heat till it turns golden brown.
  2. Add the marinated lamb pieces, salt and coriander leaves and saute till oil separates from the mixture.
  3. Add 2 tbsp water and stir till oil floats on top.(repeat this 3-4 times till the mutton is 3/4th cooked).
  4. Add the Kolhapuri masala paste and saute till oil separates on top again. Add 2 cups water and bring it to boil.
  5. Then, cover with lid and  simmer (stirring constantly) till the mutton is done. Turn off the flame.
  6. Garnish with coriander leaves and Serve this delicious mutton curry hot.

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#23 Recipe: Wasabi Twirl

(Casbah- Events)

Ingredients

Qty Unit Ingredients
60 Ml Vodka
20 Gms Wasabi
1 No Cucumber
20 Ml Sugar
10 Ml  Lemon juice

Method of preparation

  1. Muddle wasabi and cucumber
  2. Pour all the other ingredients in a shaker and shake
  3. Pour it in to a cocktail glass
  4. Garnish cucumber

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#22 Recipe: Doughnuts

(Daily Treats- Best of Doughnuts)

Ingredients

Qty Unit Ingredients
1000 Gms Flour
120 Gms Sugar
25 Gms Honey
25 Gms Milk powder
10 Gms Improver
20 Gms Yeast
20 Gms Salt
6 No Eggs
200 Gms Butter
2 No Orange zest
350 Ml Water

Method of preparation

  1. Dissolve yeast and sugar in milk, add in the flour
  2. Dissolve salt in the eggs and add in the mixture along with honey, milk powder, bread improver and orange zest.
  3. Prepare smooth dough by using mixing bowl
  4. Add melted butter and mix till the dough is elastic
  5. Rest for 2 hours in freezer , then roll on 5 cm thick and cut with doughnut cutter
  6. Then again rest for 3 hours and prove at room temperature
  7. Deep fried on low flame
  8. After it comes on room temperature, dip in chocolate or cinnamon sugar

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#21 Recipe: Pav Bhaji

(Seasonal Tastes- Tastes of Maharashtra)

Ingredients

Qty Unit Ingredients
4 Nos Potatoes
4 Nos Tomatoes 
50 Gms Cauliflower chop
2 Nos Onions chop
20 Gms Ginger garlic paste
4 Nos Chilli
1 Nos Green capsicum 
10 Gms Coriander chop
20 Gms Green peas
100 Ml Oil refined
50 Gms Butter
2 Tsp Pav bhaji masala 
2 Nos Lemon
2 Tsp Red chilli powder
    Salt to taste
4 Nos Pav

Method of preparation

  1. Heat oil in a vessel, add chopped onions and saute. When onion turns golden add ginger-garlic paste and saute.
  2. Add chop cauliflower and saute. Add mashed potatoes and mix. Add fresh tomatoes, 2 cup water and mix and cook for 3-4 minutes.
  3. Add green capsicum and mix well. Cover and cook for 3-4 minutes.
  4. Add red chilli powder and lemon juice and mix. Add butter and mix.
  5. Chop coriander leaves and mix.
  6. Transfer into a serving bowl, garnish with remaining chop onion and a lemon wedge and serve hot with grilled pav.

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#20 Recipe: Jujeh Kebab

(Seasonal Tastes- Persian Food Fest)

Ingredients

Qty Unit Ingredients
1 Kg  Boneless Chicken Cubes
100 Gms Yoghurt
100 Gms Onion
50 ml Oil
2 Gms Garlic 
1 Gm Saffron(soaked in hot water)
5 Gms Black Pepper Powder
    Salt to Taste
50 Ml Lemon Juice
30 Gms Orange Zest
3 Gms Turmeric Powder
Ingredients for Basting    
50 Ml Melted Butter
50 Ml Oil
5 Ml Lemon Juice
1 Gm Saffron, Crushed and Soaked in 1 tbsp   Hot water.

Method of preparation

  1. Wash and drain the chicken cubes and set aside in a bowl.
  2. In a blender, add all the other ingredients. Blend to a smooth consistency. Use this to marinate the chicken cubes and mix well. Cover and refrigerate overnight.
  3. In a small bowl, put all the basting ingredients and whisk them to combine. This mixture will be used for brushing the chicken as it cooks over the hot grill.
  4. Thread the chicken onto metal skewers and grill over a hot charcoal grill for about 8-15 minutes, turning them regularly and brushing them occasionally with the basting mixture. Do not overcook the chicken as this will toughen it.
  5. Jujeh Kebab can also be prepared in the oven. Pre-heat the oven grill to 180’c temperature, and place them inside,  basting occasionally and turning the skewers until cooked through.
  6. If using wooden skewers, soak the skewers in water prior to threading the chicken cubes to the skewers. Cook them in the preheated oven till done.

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#19 Recipe: Paneer Thyme Tikka

(Kangan - Fusion Kebabs)

Ingredients

Qty Unit Ingredients
200 Gms Paneer
50 Gms Thyme
2 Tsp Kashmir Chilli Powder
1 TSP Garam Masala Powder
1 Tsp Jeera Powder
100 Gms Hung Curd
50 Gms Roasted Chana Powder
1 Tsp Black Salt
1 TSP Shahi Jeera
1 Tsp Turmeric Powder
50 Ml Oil Mustard 

Method of preparation

Cut the cottage cheese into squares make the pocket for stuffing mint chutney,  Keep it aside.

 For Marinating

  1. In a deep basin take and garlic paste.
  2. Add Garam masala, salt, kasoori methi powder, roasted cumin powder, and yellow chili powder.
  3. Add hung yoghurt rub well to avoid lumps.
  4. Add loose yoghurt, keep mixing well, add Kashmiri chili powder, fresh thyme , and thyme oil mix well.
  5. Check the appearance of the marination.
  6. Check the seasoning and add roasted chana flour at last mix well.
  7. Dip the stuffed cottage cheese in the marination. Cook in charcoal oven.

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#18 Recipe: Rosemary Tandoori Raan

(Kangan - Fusion Kebabs)

Ingredients

Qty Unit Ingredients
450 Gms Baby Lamb Leg
2 Tbs Ginger Garlic Paste
50 Gms Red Chilli Powder 
100 Ml Kola Vinegar
20 Gms Garam Masala Powder
20 Gms Whole Garam Masala
1 No Carrot
1 No Onion
1 No Celery
150 Gms Rosemary
5 No’s Bay leaf
200 Gms Hung Curd
100 Gms Olive Oil
    Salt to Taste

Method of preparation

  1. Take a clean marination tray and arrange the baby lamb leg.
  2. Add the malt vinegar, ginger and garlic past. Kashmiri chili powder and rub the leg of lamb
  3. Heat oil in a pan adds carrot. Onion, bay, bay leaf cinnamon stick, green cardamom and cook till brown.
  4. Arrange the leg of lamb over the sautéed vegetables and rub the leg of lamb with oil and Tandoori masala.
  5. Then arrange the tray add lamb stock and put in to the oven at 190c around 1 hour approximately to cook till tender.
  6. After that when it is done then allow them to cool.

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#17 Recipe: Blueberry Cheese Cake

(Daily Treats - Cheese Cake Factory)

Ingredients

Qty Unit Ingredients
Cheese Cake Base    
100 Gm Oreo Biscuit
50 Gm Butter
50 Gm Sugar
Cheese Cake    
500 Gm Cream Cheese
100 Gm Hung  Curd
100 Gm Castor Sugar
12 Gm Corn Flour
80 Gm Egg
150 Gm Blueberry Filling

Method of preparation

  1. Mix the Oreo biscuits, butter and sugar together
  2. Press the above mixture into thin layer in a greased cake tin and keep it aside
  3. In  a mixing bowl add cream cheese, castor sugar and corn flour and cream it slowly
  4. Then add egg gradually, finish it with hung curd.
  5. Pour the mixture into cake pan and bake at 160*c for 40 to 45 minutes.
  6. Keep it freezer for minimum 5 hours then de-mould the cake and garnish with blueberry filling.

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#16 Recipe: Strawberry Tiramisu Cake

(Daily Treats - Valentines Goodies)

Ingredients

Qty Unit Ingredients
Tiramisu Cream    
2 No Yolk
30 Gms Sugar
10 Gms Glucose
10 Gms Water
2 Gms Gelatin
200 Gms Cheese Mascarpone
100 Gms Whipped Cream
200 Gms Strawberry
1 sheet Vanilla Sponge
100 Ml Sugar Syrup

 

Method of preparation

  1. Placed the mascarpone cheese and whip cream together in a small bowl.
  2. Boil the sugar, liquid glucose and water till reach the soft boil stage (115*c).
  3. Mean while beat the egg yolk on low speed  once sugar reached soft boil stage add into egg yolk and beat fast until mixture get light and fluffy.
  4. Then add soaked melted gelatin into the egg mixture fold gently.
  5. Finally add the whole mix into cheese mix and keep it a side.
  6. By using the heart shape cake mould cut the vanilla sponge into 3 pieces.
  7. Keep ready of chopped strawberries in a bowl and sugar syrup in one more bowl.
  8. Make layering with vanilla sponge and tiramisu cream adding chopped strawberries in the middle of the each layer and soak the vanilla sponge with sugar syrup.
  9. Freeze the cake for two hours then remove and garnish with chocolate cigars and strawberries.

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#15 Recipe: Murgh Badami Qorma

(Kangan - Royal Curries of India)

Ingredients

Qty Unit Ingredients
1 Kg Chicken   leg bone less
500 Gms Yogurt 
30 Ml Ghee
20 Gms Yellow chill powder
10 Gms Chop ginger
100 Gms Slice onion
10 Gms Saffron
10 Gms Red chilli powder 
150 Gms Almond
20 Gms Whole spices
5 Gms Turmeric powder
10 Gms Garam masala powder
10 Gms Ginger garlic paste
30 Gms Almond flaks
10 Gms Chop chilli
    Salt to taste

Method of preparation

Prepare chicken for stuffing.

  1. Take thick chicken Thai bone less and marinated with chilli powder, salt and ginger garlic paste.
  2. Then stuffed with almond flakes.
  3. Wrap chicken around mixture and secure with a thread.
  4. Cook in oven for 10 minutes, and keep it aside.

Gravy

  1. Take almond put into the blender and add water make a paste.
  2. Take a pan, add the paste of almond, ginger garlic paste, fried onions, yogurt, chop green chili, yellow chili powder, whole garam masala, turmeric, salt.
  3. Add water as required for gravy, cook this in a medium to flame for 15 minutes and reduce the flame and place back the pan on the tawa and cook this in a slow flame for 25 minutes.
  4. Then add stuffed chicken in gravy and check the seasonings and finish with cream.

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#14 Recipe: Chocolate Fudge Cookies

(Daily Treats - Best Of Cookies)

Ingredients

Qty Unit Ingredients
340 Gms butter 
640 Gms brown sugar
6 pec eggs
450 Gms flour
100 Gms cocoa powder 24%
10 Gms baking powder
1300 Gms chocolate chips
400 Gms melted chocolate

Method of preparation

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the chocolate and keep aside.
  3. In a medium bowl, stir together the flour, cocoa powder and baking powder.
  4. In a large bowl, cream together the butter and brown sugar until light and fluffy.
  5. Add chocolate chips, dry ingredients and melted chocolate in the end, refrigerate it for 2 hours.
  6. Roll to desired size bake at 170°c/325°f for 13 to 15 minutes.

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#13 Recipe: Chicken Shawarma

(Casbah - Signature Dish)

Ingredients

Qty Unit Ingredients
500 Gms Boneless skinless chicken thighs
40 Gms Garlic chopped
2 Tbsp White vinegar
2 Tsp Paprika powder 
5 Gms All spice powder
20 Ml Olive oil 
100 Gms Lettuce
6 Nos Pita breads
20 Gms Sumac onion rings
200 Gms Yoghurt
2 Tbsp Lemon juice
10 Gms Cardamom powder
10 Gms White pepper powder
50 Gms Tomato paste
 To Taste Salt
1 Tsp Ginger powder (op.)
100 Gms Lettuce

Method of preparation

  1. Mix olive oil, lemon juice, vinegar, garlic chopped, yoghurt, spices, tomato paste & season with salt & pepper.
  2. Add chicken in to the  marinade & leave it refrigerated for a overnight.
  3. Arrange the marinated chicken to the skewers.
  4. Cook the chicken skewers in  a preheated oven or shawarma machine till done.
  5. Shred the cooked chicken, make pockets of pita bread & fill with lettuce, sumac onions & shredded chicken.
  6. Top with garlic yoghurt dip and serve

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#12 Recipe: Coffee Streusel Cookies

(Daily Treats - Best Of Cookies)

Ingredients

Qty Unit Ingredients
Base    
125 Gms Butter
80 Gms Caster sugar
200 Gms Flour
5 Gms Baking powder
Filling    
400 Gms Condensed milk 
30 Gms Butter
20 Ml Golden syrup
30 Gms Instant coffee powder
Topping    
155 Gms Flour
10 Gms Cinnamon powder
50 Gms Brown sugar
125 Gms Butter

Method of preparation

For Base

  1. Cream butter and caster sugar until just combined.
  2. Shift flour and baking powder and fold in cream of butter and caster sugar.
  3. Make a two inch roll and refrigerate for two hours.
  4. Cut the roll in to 5 mm slice and bake for 12 min. on 170°C.

For Filling

  1. Mix condensed milk with butter, golden syrup and coffee powder.
  2. Cook on low heat, stir continuously until it becomes thick.

For Topping

  1. Combine flour, cinnamon powder, brown sugar and butter in mixing bowl with paddle attachment.
  2. Until it become dough.
  3. Refrigerate it for 2 hours.

Assembling of cookies

  1. Pour the filling on top of cookies with a spoon then grate the topping dough over the cookies and bake at 180°C for 10 min.

#11 Recipe: Piccata di Pollo (Prego - Signature Dish)

Ingredients

Qty Unit Ingredients
200 Gms Chicken
60 Gms Bread crumbs
2 Nos  Egg 
60 Gms Mash potato
20 Gms Parsley
30 Gms Butter 
5 Gms Caper
20 Gms Parmesan cheese
10 Gms Cherry tomatoes
20 Ml Olive oil
30 Ml White wine
40 Ml Cream
1 Nos  Lemon wedge
50 Gms Micro green salad
To  Taste Salt
To  Taste Pepper

Method of preparation

  1. Take two chicken breast cut in to butterfly marinate with salt, pepper, egg yolk. Crumb with breadcrumbs mixed with parmesan cheese and parsley     
  2. Finish the mash potatoes with cream and butter and keep aside 
  3. Take a non stick pan, add butter and sear the chicken. Finish cooking in the oven.                                                                           
  4. For the sauce: reduce white wine, add butter, lemon juice, parsley, caper and cherry tomato
  5. Serve hot.

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#10 Recipe: Mud Pie (Prego - Signature Dish)

Ingredients

Qty Unit Ingredients
    Base
6 Pkt Oreo  cookies ( 150gms)
200 Gms Egg white
    Ice cream
900 Gms Caster sugar
300 Gms Ice cream stabilizer
5 Ltr Fresh milk
1.5 Ltr Whipping cream
150 Gms Nescafe classic powder
300 Gms Glucose
12 Pkt Oreo cookies ( 150g)
    Chocolate sauce
600 Gms Water
600 Gms Sugar
200 Gms Glucose
300 Gms Dark couverture
200 Gms Cocoa powder

Method of preparation

Base

  1. In a Robocop crush the 6 packets of Oreo cookie with the egg white, until thin dough consistency.
  2. Roll this dough at the base of six 22cm diameter shallow pan.
  3. Reserve in freezer.

Ice Cream

  1. Crush the 12 packet of Oreo cookies in a mixer with paddle, until rock chunk consistency.
  2. Combine the sugar and the ice cream stabilizer.
  3. In a saucepan heat half the milk, with the glucose until well dissolved.
  4. Out of the heat, add in the Nescafe powder and stir well.
  5. Pour in the sugar and ice cream stabilizer.
  6. Combine with the rest of the milk and the cream.
  7. Churn into an ice cream maker.
  8. Before the ice cream is completely frozen, stir in a quarter of the crushed Oreo biscuits.
  9. When the ice cream is done, divide into 6, and then dispose on each prepared pan, shaping the ice
  10. cream into a dome.
  11. Press the remaining crushed biscuit all over the surface of each dome.
  12. Reserve in freezer over night.
  13. Cut each frozen pie into 12 portions.

Chocolate Sauce

  1. Boil the water with the sugar and glucose
  2. Add in the chocolate and cocoa, mix well, strain, reserve to cool, keep chilled

Mud Pie

  1. Using a spoon place some chocolate sauce at on end of the plate and using the spoon smear the chocolate in a straight line in the opposite direction.
  2. Place a slice of mud pie on the plate and garnish with a chocolate stick.

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#9 Recipe: Thai Red Curry

Ingredients

Qty Unit Ingredients
40 Gms Thai Red curry paste
100 Ml Coconut milk
40 Ml Prawn stock
160 Gms Peeled prawn 
8 Nos  Pea aubergine 
2 Nos  Diced beans
To  Taste Seasoning  (Salt  and flavor spices)
2 Nos  Thai chilli 
2 Nos  Mushroom medium size
5 Nos  Thai basil leaves 
4 Gms Galangal
4 Gms Lemon grass
4 Nos  Kaffir lime leaves
3 Gms Sugar
To  Taste Salt

Method of preparation

  1. Take a pan pour oil in it, heat a pan with high flame then add Thai red curry paste, galangal, lemongrass sautéed for a minute
  2. Add prawn stock, cook some more time then add peeled prawn and vegetable
  3. Add hot basil and Thai chilli (slit one), add coconut milk and finish with seasoning and fried basil leaves

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#8 Recipe: Squid Ink Risotto

Ingredients

Qty Unit Ingredients
60 Gms Carnaroli rice
10 Gms Onion chopped
10 Ml Olive oil
30 Ml White Wine
2 Gms Squid ink
1 Pcs Artichoke
5 Gms Garlic paste
150 Ml Seafood stock
20 Gms Parmesan 
20 Gms Butter
2 Gms Chopped parsley
To  Taste Salt
To  Taste Black pepper
40 Gms Octopus
80 Ml Brine solution

Method of preparation

  1. Heat olive oil in heavy bottom sauce pan. Add onion, Sweat it.
  2. Add carnaroli rice, deglaze with white wine. Add the squid ink and fish stock and cook the risotto.
  3. Grill the octopus and cook it slowly in a brine solution.
  4. Add dices of artichoke, garlic paste and pickled octopus. Cook the risotto till al dente. Finish the risotto with grated parmesan, butter and chopped parsley.
  5. Check the seasoning. Garnish with shaved parmesan and one piece of pickled octopus.

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#7 Recipe: Yam Phak Krob

Ingredients

Qty Unit Ingredients
60 Gms Broccoli
10 Nos  Snow peas
60 Ml Carrot
60 Gms Cauliflower 
6 Nos  Baby corn  (diamond cut0
2 Nos  Diced beans 
6 Nos  Mushroom medium size 
2 Nos  Thai red chilli slit
2 Nos  Spring onion chopped 
1 Nos  Red onion fried 
10 Nos  Thai basil leaves 
4 Gms Galangal chopped 
4 Gms Lemon grass chopped
10 Nos  Fried Thai basil leaves
15 Gms Corn starch
To  Taste Seasoning  (Salt  and flavor spices)
20 Ml Thai sweet chlli sauce 
180 Ml Oil

Method of preparation

  1. Boil all the vegetable together in a large pan, drain the water from the vegetable.
  2. Marinate all the vegetable with corn starch and season with seasoning agents and fry in a hot oil until vegetable to be crisp.
  3. Take a wok, pour the Thai chilli sauce in it and tossed all the vegetable and basil.
  4. Finish with fried onion, Thai chilli, fried basil.

Recipes

#6 Recipe: Mixed seafood platter

Ingredients

Qty Unit Ingredients
3 Nos  Pink perche fillet
20 Gms Smoked salmon
3 Nos  Octopus baby
4 Nos  Asparagus
5 Gms cream
2 Gms Corriander root washed 
2 Wedges Lemon
To taste   Salt and pepper 
5 Ml White wine vinegar
5 Ml Beet root puree
To taste   salt
To taste   pepper
30 Gms Pasta sheet

Method of preparation

  1. Take a pot and simmer a stock containing of coriander roots, lemon wedges, salt and peppercorn. Place the pink perche fillets skewered to hold those firmly in the simmering stock and poach for 3-4 minutes.
  2. Make a simmering solution of beetroot puree, vinegar, salt, sugar and peppercorns. The solution should be sweet and sour in taste. Place the octopuses in the simmering solution and poach for 15- 20 minutes. Take out of the solution and keep refrigerated to chill.
  3. Make the salmon mousse by making puree of the smoked salmon, salt and adding cream to it to give a smooth piping consistency.
  4. Boil a rectangle shaped pasta sheet in salted water. Poach the asparaguses in salted boiling water and toss with olive and salt.
  5. Now as all the above ingredients are ready take the serving plate and arrange the octopus along with the asparagus. Then place the pink perche fillets warm from the stock on the plate . At the last pipe the salmon mousse in the boiled pasta sheet and place along with the other ingredients to serve.

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#5 Recipe: Grilled Tiger Prawns

Ingredients

Qty Unit Ingredients
2 Pcs Tiger prawns with shell, cleaned   deveined
1 Pc Yellow squash 
50 Ml Olive oil
5 Gms Chopped garlic
50 Gms  Butter
To taste   Salt and pepper
2 Wedge Lemon for juice 
10 Ml Vegetable stock
    Side salad
10 Gms Sprouts 
20 Gms Mixed lettuce
3 Ml Lemon dressing

Method of preparation

  1. Take the prawns and marinate with chopped garlic, salt, pepper, olive oil and lemon juice. Keep aside.
  2. Peel the skin off the yellow squash and blanch in salted boiling water. Puree the peel with olive oil in blender and chill to retain its colour.
  3. Mix the lettuce, micro greens in a salad bowl and keep aside in refrigerator.
  4. Place the prawns on grill and give grill marks. Place the prawns on an iron pan, pour some oil and dallop of butter on the prawns and put inside oven for 8-10 minutes.
  5. Meanwhile warm the squash puree with salt, butter and olive oil, check seasoning.
  6. To make the sauce sauté chopped garlic in pan with olive oil and put butter and some vegetable stock to simmer and finish making an emulsion. Chick the seasoning.
  7. Take out the prawns from the oven and place on the serving plate. Pour the garlic butter sauce on the prawns.
  8. Mix the salad with lemon dressing and place on the plate.
  9. Pour the squash puree beside the prawn. Serve hot.

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#4 Recipe: Venetian Canolli

Ingredients

Qty Unit Ingredients
    Cannoli dough
400 Gms Flour
75 Gms Butter
2 Pcs Eggs
50 Gms White wine
35 Gms Sugar
    Cannoli filling
175 Gms Cream cheese
325 Gms Ricotta cheese
175 Gms Icing sugar
1 No.s Vanilla pod
25 Gms Orange candied
150 Gms Frozen berries
30 Ml Raspberry coulis

Method of preparation

  1. Mix all the ingredients for Cannoli dough ( flour , butter , egg , white wine ) and rest for 2 hours . Sheet the dough to 2.5mm sheets and cut with help of round cutter . Wrap the individual pieces around cylindrical small pipes and bake in oven at 180degree centigrade. Cool the cylindrical Cannoli shells .
  2. Mix cream cheese and ricotta cheese together with icing sugar in a bowl .
  3. Add the rest of the ingredients ( vanilla pod , orange candied , frozen berries ) by folding method to the cheese mixture .
  4. Take the Cannoli pipes and put the mixture in piping bag and pipe inside the Cannoli shells .
  5. Place two Cannoli shells in a serving plate and serve with raspberry coulis .

#3 Recipe: Mirch Ke Kebab

Ingredients

Qty Unit Ingredients
1 No Red   pepper roundels
1 No Yellow   pepper roundels
½ Tsp Chili  powder
2 Tsp Roasted   cumin powder
1 Tsp Garam   masala powder
2 Tsp Chat   masala
10 Gm Roasted   chana flour
½ Tsp Ginger   chopped
3 No Green   chilies chopped
To Taste Salt
2 No Mash   potatoes
½ Tsp Mace   powder
1 Tsp Cardamom   powder
30 Ml Ghee
1 Tsp Royal cumin
1 Bunch Fresh  coriander chop

 

Method of preparation

Marinate Bell pepper roundels with salt, red chili powder and lime juice keep them aside.

FOR THE STUFFING:-

  1. Boil the potatoes, mash the potatoes
  2. On the other hand in a pan heat ghee on a slow flame
  3. Add royal cumin as it crackles add chop ginger, chopped green chilies sauté it for a minute  
  4. Add mashed potatoes, sauté for a while
  5. Now add red chili powder, roasted cumin powder, Garam masala powder, chat masala, chopped coriander leaves.
  6. Mix well finish with roasted chana flour, and take it out from pan, let it cool down.
  7. Now take bell pepper stuff with the mixture of mash potatoes like a sandwich
  8. Griddle on non stick pan or tawa sprinkle chat masala before serving.

#2 Recipe: Vietnamese Fresh Spring Roll

Ingredients:

Qty Unit Ingredients
500 Gms Raw papaya julienne
500 Gms Cucumber juliennes
200 Gms Boiled prawns
1 Tsp Salt
2 Tbsp Vinegar
200 Gms Rice noodles cooked
200 Gms Carrot juliennes
200 Gms Coriander leaves sprigs
20 No.s Rice 
2 Tbsp Sugar
2 Tbsp Fish sauce

 

Method of Preparation:

  1. Make marination with vinegar , sugar , salt , fish sauce.
  2. Marinate the raw papaya , cucumber , carrot with the marinade for 5 minutes.
  3. Spread  the rice paper flat , and place the marinated vegetables on the center .
  4. Add cooked rice noodles on top of the vegetables. Then place boiled prawns & sprigs of coriander on top of the noodles.
  5. Roll the the rice paper tight  to make a springroll. 
  6. To serve , cut the spring rolls into two , garnish with fresh sprig of coriander.
  7. Serve on a platter.

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#1 Recipe: Vietnamese Banana blossom salad

Ingredients

Qty Unit Ingredients
500 Gms Banana   blossom(flower) juliennes
50 Gms  Cucumber   juliennes
50 Gms Laksa leaves
500 Gms Boiled chicken   shredded
1 Tsp Salt
2 Tbsp Sugar
1 Tbsp Lemon juice
50 Gms Onion sliced
50 Gms Bean sprouts
20 Gms Coriander leaves
200 Gms Crushed roasted   peanuts
2 Tbsp Fish   sauce
2 Tbsp Vinegar

 

Method of preparation

  1. Take the banana flower petals & cut into juliennes. Soak in salted water so that it does not change colour until use. Drain the water before use.  
  2. In a mixing bowl add salt , sugar , vinegar ,fish sauce ,  lemon juice & mix well until sugar dissolves.
  3. In a separate mixing bowl add all the vegetables , chicken juliennes , crushed peanuts& the dressing.
  4. Mix all the ingredients gently , making sure that the dressing is evenly coated .
  5. Check for seasoning.
  6. Serve in a separate serving dish garnished with laksa leaves & crushed peanuts.

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