Special Recipes for World Cheese Day from Renaissance Bengaluru Race Course Hotel 

Recipes By Chef Netram, Jr. Sous Chef, Renaissance Bengaluru Race Course Hotel

Murgh ke Parche

Prep time: 20 mins

Cook time: 25 mins

Serving size: 2 portions

Ingredient Quantity

Boneless Chicken Breast 250 gm

Ginger Garlic Paste 50 gm

Cumin Powder 20 gm

Hung Curd 100 gm

Garam Masala 50 gm

Mustard Oil 30 ml

Turmeric Powder 10 gm

Coriander Powder 10 gm

Kashmiri Red Chilli Powder 50 gm

Chat Masala 10 gm

Lemon Juice 50 ml

Salt As per taste

Ghee 50 ml

Freshly Chopped Coriander 20 gm

Method:

1. Clean the chicken breast. Make a few slices and keep it aside.

2. Marinate the chicken parche in ginger garlic paste, salt, turmeric powder, lemon juice and Kashmiri red chilli powder.

3. In a large bowl, take hung curd, whisk it properly, add garam masala, coriander powder, chaat masala and mustard oil.

4. Then take the basic marinated chicken in a bowl, season with salt and chaat masala and keep it aside for some time.

5. Heat a nonstick pan, add ghee and sear the chicken until it gets cooked, on a slow fire.

6. Add ghee so it gets a smoky flavor.

7. Garnish with freshly chopped coriander and serve the Murgh ke Parche with a fresh homemade mint chutney.

Jodhpuri Gatta Curry

Prep time: 30 mins

Cook time: 40 mins

Serving size: 2 portions

Ingredient Quantity

For Gatta

Besan 100 gm

Turmeric Powder 20 gm

Red Chilli Powder 20 gm

Yoghurt 100 gm

Mustard Oil 100 ml

Kasuri Methi 10 gm

Crushed Coriander Seed 15 gm

For Curry

Oil 50 gm

Crushed Coriander Seeds 15 gm

Whole Red Chillies 2 numbers

Ginger Garlic Paste 30 gm

Turmeric Powder 10 g

Red Chilli Powder 10 gm

Coriander Powder 10 gm

Garam Masala Powder 10 gm

Salt 10 gm

Hing 10 gm

Kasoori Methi 10 gm

Onion 100 gm

Cashewnuts 100 gm

Yoghurt (whisked) 200 gm

Fresh Coriander Leaves 10 gm

Salt As per taste

Method: For Making Gatta

1. Add Besan, Turmeric Powder, Red Chilli Powder, Salt, Coriander Seeds, Yoghurt, Mustard Oil and Kasoori Methi to a large mixing bowl.

2. Mix well to knead into a stiff dough. Add water if needed.

3. Divide the dough into 4-6 equal portions and shape each portion into long thin cylindrical rolls.

4. Boil enough water in a pan. Add the Gatta rolls to boiling water. Cover the pan and boil over medium heat for 10 to 15 minutes or cook until the Gatta rolls float on the surface. When the Gatta rolls are cooked, remove from heat.

5. Drain Gatta rolls from the water and transfer on a plate. Set the Gatta rolls aside to cool slightly.

6. Also, keep the Gatta water aside as we will add this water to the curry base.

7. Once the Gatta rolls are cooled, cut each cylinder into 10-12 pieces, and deep fry.

8. Gatta is ready and we will add these to the curry base.

Method: For Making Curry

1. Heat oil in a pan.

2. Once the oil is hot, add Hing and crushed coriander seeds to it.

3. When the seeds begin to crackle, add ginger garlic paste.

4. Sauté the ginger garlic paste till light brown in color.

5. Once the ginger garlic paste is cooked, add red chilli powder, turmeric powder, coriander powder, and garam masala.

6. Make a paste of onion and Cashewnut. Cook for 4-5 minutes in a pan and slowly add whisked yoghurt.

7. Add the gravy and Indian spices to the boiled Gatta water that we kept aside earlier. Cook for another 3-4 minutes.

8. Now lower the heat, mix well and stir continuously till it comes to a boil.

9. Once you see the oil coming up to the surface add the fried Gatta pieces, salt, and Kasoori Methi. Mix everything well.

10. Now let the curry cook covered on medium-low heat for 5-7 minutes for the flavors to arise.

11. Serve Gatta Curry garnished with fresh coriander leaves.

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