C. Arul Selvan Corporate Exec. Chef, Gokulam Hotels & Resorts
Ingredients
FISH FILLET 250gm
PISTA 20gm
FRESH BREAD CRUMB 50gm
COUSCOUS 25gm
Parmesan 15gm
DILL LEAVES 10gm
GARLIC 15gm
OLIVE OIL 25ml
SALT 5gm
WHITE PEPPER POWDER 3gm
CARROT 15gm
BRUSSELS SPROUTS 15gm
LEMON 1no
Method
Marinated fish with salt, pepper and chop dill leaves for an hour
Sauté couscous with butter, garlic, bell pepper, add Veg stock until get cooked
Cook the fish in tawa, then dusted with fresh bread crumbs with chopped pistachio and Parmesan Cheese, finishes cooking in oven.
Serve fish on the bed of couscous with carrot and Brussels sprouts
Desi Chicken Paratha Quesadilla
Rana Dominic Gomes
Area Chef South Royal Orchid Regenta Hotels
INGREDIENTS
For Paratha Tortillas: or you can use leftover parathachapati
Flour Maida or Atta
450 gm Salt
05 gm Oil
10 ml Luke warm water to knead For Chicken Stuffing: Chicken Minced
500 gm salt to taste garlic minced
10 gm
1 teaspoon ginger paste
10 gm For Filling: onion sliced
This story is from the November 2020 edition of Food & Health.
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This story is from the November 2020 edition of Food & Health.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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