The winter season has arrived and it’s the best time to add some new flavors into the meals. This season, Novotel Vijayawada Varun brings to you delectable recipes to try at the comfort of your home curated by Chef Vinay Kumar.
Green Pea Risotto with Aloo Jeera
| Ingredients | |
| Rissoto Rice | 80 grams |
| Green Peas | 20 grams |
| Spinach Paste | 30 grams |
| Onion | 20 grams |
| Garlic | 15 grams |
| Chop Green Chilli | 10 grams |
| Potato | 50 grams |
| Jeera | 2 grams |
| Tumeric Powder | 2 grams |
| Chop Fresh Coriander | 5 grams |
| Sweet Potato | 30 grams |
| Fennel Seed | 10 grams |
| Butter | 20 grams |
| Cream | 30 grams |
METHOD
- First make a stock af fennel seed an use this as a stock for cooking Rissoto.
- Take a pot sauté onion and garlic and add risotto rice (without soaking) and cook by adding stock.
- When rice is cooked 70 percent add spinach puree and cook well lastly add green peas, salt, and fresh cream and butter and finish it in smooth consistency.
- For Aloo Jeera: Cut potato in to small dice and boil until cooked.
- Heat a pan with oil and temper with cumin and garlic, add onion stir it and add salt and turmeric powder and sauté adding potato in and finish with fresh coriander. For garnish fry thin slices of sweet potato.
Sea Bass with Cauliflower Smoked Cream and Tandoori Broccoli
| Ingredients | |
| Sea Bass | 200 grams |
| Thyme | 2 grams |
| Garlic | 30 grams |
| Onion | 50 grams |
| Cauliflower | 80 grams |
| Cream | 40 grams |
| Milk | 250 ml |
| Broccoli | 40 grams |
| Cherry Tomato | 6 nos |
| Zuccini | 20 grams |
| Deggi Chilli Powder | 10 grams |
| Salt | 10 grams |
| Oil | 30 ml |
| Butter | 50 grams |
| Lemon | 1 nos |
METHOD
- Portion sea bass as 100 grams each and marinade with salt. Take a pan and heat milk, add garlic, onion and cauliflower and cook until soft.
- After cool it and blend only cauliflower with cream and salt and keep aside, and smoke it with choice of flavour.
- Blanch broccoli for a minute in boiling water amd marinade with chilli yogurt and cook in tandoor.
Sauté cherry tomato and zuccini ribbons in butter and garnish.
Makhamalisubz Croquette with Pear Ginger Chutneyand Cardamom Carrot Puree
| Carrot | 100 grams |
| Beans | 20 grams |
| Cauli Flower | 20 grams |
| Potato | 20 grams |
| Khova | 15 grams |
| Almonds | 10 grams |
| Cashew nuts | 10 grams |
| Raisins | 10 grams |
| Refined Flour | 20 grams |
| Ginger | 10 grams |
| Pear | 15 grams |
| Demerara Sugar | 15 grams |
| Cinnamon | 5 grams |
| Starannaise | 5 grams |
| Oil | 50 ml |
| Corn Flour | 30 grams |
| Salt | 10 grams |
| Green Chilli | 20 grams |
| Cardamom | 10 grams |
| Hang Curd | 30 grams |
| Paneer | 30 grams |
| Mint | 20 grams |
| Coriander | 10 grams |
METHOD
- Chop all the vegetable and blanch. Boil potato and peel it when it gets cooled and mix all the ingredients mentioned under ‘outer covering’ and make dough.
- Take a bowl and put hung curd, cottage cheese and salt then mix it well.
- Drop some oil in your palm then take a small portion of dough and flatten it, place some stuffing on it and roll it in shape of a sphere. Make all kababs similarly. Coat with panko bread curmb and keep aside for frying.
- Heat oil in a pan and fry kabab very gently till golden brown in colour.
- For ginger pear chutney: chop ginger and pear as very miniature dice and cook with jeera, green chilli, starannaise and cinnamon, when they are cooked add ginger and pear and add salt and Demerara sugar. Cook nicely until they get caramelized.
- For carrot puree boil carrot with cardamom and sugar and when it is boiled cool immediately and blend nicely. Then take a pan cook carrot puree with butter and cream adding salt and serve with crispy ginger on top.
