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Prepare a special spread or a specific dish to impress your loved ones. The recipes have been curated by Fox in the Field Bangalore, a microbrewery, in Forum Shantiniketan – Whitefield.
DALAT SPICED CHICKEN SATAY
Ingredients:
Chicken supreme – 200 gms
Coriander – 30 gms
Basil – 30 gms
Parsley – 15 gms
Olive oil – 10 ml
Green chilli – 10 gms
Peri–peri powder – 3 gms
Sweet chilli sauce – 15 ml
Lemon: 10 ml
Sugar: 5 gms
Salt: 3 gms
Pepper: 3 gms
Aromatic powder: 2 gms
Garnish: 15 gms
AgenciesDalat Spiced Chicken Satay
Method:
– In a jar, mix coriander, basil, green chilli and parsley with ice cubes in it. Ice cube is used so the colour does not vary
– Blend it till it forms a paste – sauce
– In a bowl, marinate the chicken with olive oil, peri-peri powder, sweet chilli sauce, salt, sugar, pepper and aromatic powder and keep it aside for 10–15 minutes
– Take a sate stick and put the marinated chicken on the stick
– In a pan, add some oil and grill the chicken on low flame and cover the pan with a lid
– Serve the chicken with the spice sauce on the side
MUSHROOM NAAN POP
Ingredients:
Maida – 120 gms
Mushroom – 120 gms
Green pea – 5 gms
Cheese (Parmesan) – 5
Garam Masala: 2 ml
Butter: 5 gms
Onion: 10
Cheese Sprinkle: 3 gms
Coriander: 5 ml
Agencies
Method:
For the dough:
– Mix the maida, water, salt and sugar to form a pliable dough
– Rest the dough for 20 minutes
– Roll the dough out into this chapatti shapes
For the mixture:
– Mix the chopped mushrooms, mashed green peas and coriander
– Heat oil in a pan. Add the chopped onions
– Add the mushrooms and green peas mixture
– Cook for 20 minutes, till the moisture evaporates
– Add salt and garam masala
– Take off the range and mix in the cheese
– Cool the mixture
Final steps:
– Place 10 gms of the mixture on the dough
– Round the edges to form a ball shape and gently join up the sides
– Grease a baking tray and bake these at 140 degrees Celsius for 10 minutes, basting with butter twice
– Serve hot with a dip of your choice
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