Cooking a special meal for V-Day? Try these recipes.
Sookhe Aloo Bukhare Ka Paneer Tikka
Ingredients:
- 250 gm paneer
- 50 gm curd
- 3 gm white pepper
- 50 gm Amul cheese
- 4 gm cardamon powder
- 20 ml cooking cream
- 10 ml refined oil
- 50 gm prunes
- 20 gm butter
- 30 gm cashewnut
- 20 gm beetroot
- 10 gm Deggi mirch
- 5 gm jeera powder
- 5 gm chaat masala
Method:
- Cut paneer in 2 inch squares and marinate with salt, deggi mirch and jeera powder.
- Make a marinate of hung curd, kaju paste, beetroot paste, Amul cheese and cream. Add salt, cardamon powder and refined oil.
- Stuff the paneer with prunes and dry fruit paste. Skewer it and cook in the tandoor. Finish it in the clay oven. Sprinkle some chaat masala and serve hot.
Lime roasted lobster with buttermilk risotto and buttered kale
Ingredients:
For the lime roasted lobster:
- 150 gm lobster tail
- 50 gm soft butter
- Salt
- 10 ml olive oil
- 1 lime
- 1 gm paprika
For the buttermilk risotto:
- 100 ml milk
- 200 ml cultured buttermilk
- 100 ml heavy cream
- 2 tbsp butter
- 100 gm Arborio rice
- Orange zest
- 1 spring thyme
- Salt
- 50 gm Parmesan cheese
- Crushed Black Pepper
- 2 juniper berry
For the buttered kale:
- 50 gm baby kale
- 5 gm butter
- 1 clove garlic
- ½ tsp chilli flakes
- 1 lemon
- Seasoning
For the garnish:
- 1 tsp Sevruga caviar
- Tiny mustard leaves and flowers
Method:
For the pasta dough:
- Rinse the lobster tail and pat dry with paper towels. Use kitchen sheers to cut through the hard top shell of the lobster tail, cutting through meat.
- In a small bowl whisk together butter, lime juice and zest, olive oil and paprika.
- Place lobster tails, meat side down, on the hot griddle and finish it in oven. Set aside half of butter mixture. Brush lobster meat with remaining butter mixture. Be careful NOT to overcook. Drizzle with reserved butter mixture.
For the buttermilk risotto:
- Pour milk, heavy cream and buttermilk together in a saucepan. Drop the herbs into the milk. Warm the liquid ingredients over medium-low heat for 10 minutes, taking care not to let them boil.
- Melt butter in a wide skillet over medium-low heat. When it froths, stir in the rice. Stir the rice frequently until its edges become slightly translucent and then stir in the orange zest. Pour half a cup at a time, strain the milk through a fine-mesh sieve into pan of rice. Stir the rice continually until all the liquid is absorbed and then strain the remaining milk, half cup at a time, into the rice until it is all absorbed. Continue stirring until all the liquid is absorbed and the rice is tender and cooked through. Finish it with some cold butter and hand handful of cheese.
For buttered kale:
- Trim and discard the tough stalks from the kale. Rinse well, then shake dry.
- Melt butter in a large heavy-based frying pan and gently fry the garlic and chilli flakes with a little salt and freshly ground black pepper for 1-2 minutes until soft, but not browned. Add the kale and stir for about 1 minute over medium heat until just wilted. Add a little of the lemon juice, taste and adjust the seasoning if needed.
Chef Neeraj Tyagi is the Director of Culinary at Pullman & Novotel New Delhi Aerocity.
