Crab Meat & Philadelphia English Roll
Ingredients:
∙ Crab Meat 100gms
∙ Philadelphia cheese 40gms
∙ Truffle oil 2ml
∙ Salt & crushed black pepper to taste
∙ Chilli flakes 2gms
∙ Roasted garlic: 15gms
∙ Finely chopped red & yellow bellpepper 20gms
∙ Truffle oil 2ml(optional)
∙ Cornflour 1 Tablespoon
Method:
∙ First clean the crab Meat & dry into the strainer.
∙ Then add all ingredients & mix well then put into the fridge for 1 hr.
∙ Mix cornflour and water in a small bowl (for sealing the rolls).
∙ Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
∙ Place the roll sheet a diamond position. Place a very heaped dessert spoon of filling on the bottom.
∙ Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal.
∙ Again keep in refrigerator for 15 minutes.
∙ Then fry into the medium heat oil until golden brown. ∙ Serve with sweet chilli sauce or mayonnaise.
Mustard Custard Fish Tikka
It is a flavorful fish marinated with homemade mustard kasundi, yogurt and some chef special secret spices. It is an extremely popular dish & perfectly goes with chilled beer.
Ingredients:
∙ Bhetki Fish- 250gm
∙ Hung Curd- 100gm
∙ Salt
∙ Kasundi- 25gm
∙ Mustard Oil- 50ml
∙ Green Chili Paste- 5gm
∙ Cumin Powder- 5gm
∙ Black Salt
∙ Red Chili Powder- 5gm
∙ Ginger Garlic Paste- 25gm
∙ Chat Masala
Method:
∙ Wash and pat dry all bhetki fish pieces.
∙ In a bowl, put hung curd, salt, mustard paste, kasundi, ginger garlic paste, green chilli paste, jeera powder, garam masala, mustard oil, red chilli powder and make a smooth marination.
∙ Now add the marination in fish and mix well.
∙ Cover the marinated fish and keep in fridge for 3-4 hours.
∙ Then cook in clay oven (tandoor) and put some chat masala.
∙ Serve with mint sauce & onion
----