We present selected recipes from a few of the award winning restaurants

Flamboyante                                                                                                                                                                                                                                                                          Prawns With Burnished Garlic
Ingredients 
Tiger prawns - with or without tail
Finely chopped onion
Oyster sauce - 1 tbsp
Chopped spring onion - 2 tbsp
Fresh red and green chilly - 1 tsp
White pepper
Salt - to taste
Method
1. Marinate eight pieces of tiger prawns with salt, 1 egg yolk, 1 teaspoon corn flour and peanut oil (1 tea spoon).
2. Heat oil in a wok and then quick fry prawns till golden crisp. Set aside.
3. Now add one teaspoon oil in wok and add chillies, onions, prawns (fried already). Toss fast on very high flame(very important).
4. Add the salt, pepper and glaze with oyster sauce.
5. Serve on a dinner plate.

Jafferbhai's Delhi Darbar
Mutton Biryani
Ingredients:
For mutton marination:
Mutton - 2kg
Cinnamon - 4sticks
Cloves - 7 to 8
Cardamon - 10 to 8 pods
Shajeera (caraway seeds) - 1tbsp
White Jeera - 1/2 tbsp
Saffron (kesar) - 6 to 7 strings
Nutmeg - 1/4 tbsp
Mace - 1/4 tbsp
Ginger garlic paste - 2tbsp
Yogurt - 400 gms
Lemon - 1 medium sized
Haldi - 1 tbsp
Red Chilli Powder - 1 tbsp
Potatoes - 1/2 kg
Brown Onions - 250 gms
A pinch of garam masala
Ghee - 1/2 kg
Salt to taste
Rice for Biryani - 1kg
Kneaded Atta for Dum
Method:
Mix all the above ingredients and set it aside for 20 minutes. Then put the marination into a big vessel. Pour 125 g ghee on top of the marination and sprinkle the brown onions on top. Put 1/4 of the parboiled rice on top of the marination and rest of the cooked rice on top of the parboiled rice. Mix the saffron in water and sprinkle on the rice for colour and flavour. Pour the remaining ghee evenly on top of the rice. Seal the lid on top of the vessel with kneaded wheat flour and put it on a high flame till the steam starts coming out. Then put the vessel on the tawa for one hour on a low flame.

Vong Wong
Thai Green Apple and Raw Mango Salad
Ingredients:
Green apple and raw mango – 1 each
Sugar – ½ tsp
Lime Juice – ½ tsp
Salt – ½ tsp
Red chilli - 1
Method:
Cut the apple and mango into 'fingers'. Mix the sugar, lime juice, salt and chopped red chilli. Garnish with onions, coriander and cashew nuts.
Frangipani
Minted Green Pea Soup with extra virgin Olive oil
Ingredients:
Green  pea - 500g
Onion - 100g
Olive oil extra virgin
Salt - 10g
Pepper- 5g
Mint fresh - 10g
Garlic bread - 10nos
Chilli flakes - 1g
Method
Sauté onion and green pea in olive oil with mint. Add stock and cook till the green pea is soft and mashy.
Puree and adjust the seasoning. Serve hot, garnished with chilli olive oil.
 
Golden Star Thali
Karela Kashmiri
Ingredients:
Karela (bitter gourd) -1kg
Dry coconut powder - 70g
Raisins - 50g
Cashewnuts - 70g
Sev - 150 g
Sugar - 250 g
Turmeric powder - 2tsp
Hing (asafoetida) -1tsp
Jeera (cumin) - 2tsp
Curry leaves - 1 sprig
Red chilly powder - 2 tsp
Salt to taste
Water - 250 ml
Oil - 80 ml
Procedure:
Wash, peel, slit and remove seeds and cut karela in 1 cm strips. In a vessel, add water, turmeric powder and salt, add karela strips and boil till well done. Strain the water. Make a syrup with 250 ml water and 250 gm sugar. Add the karela to the syrup and cook till the water is evaporated. Heat oil in a vessel, temper with jeera, hing, turmeric and curry leaves. Add karela, dry coconut powder, sev, cashewnuts, kismis and mix thouroughly adding red chilly powder and cook for 2 minutes. Garnish with freshly cut coriander leaves and serve hot with puris or phulkas.

 

Swati Snacks
Dahi Batata Puri
Method:
In the pani puri round add two-three small pieces of boiled potatoes. Pour in sweet chutney made from dates and on top of that add the curd, which ought to be fresh and sweetish.
Put boiled moong and a pinch of red chilli powder and a pinch of dhania powder. Serve six rounds on a plate.

 

 

 

 

Zenzi
Feta Pomegranate Salad Recipe
Ingredients
Feta - 300g 
Lemon juice – a splash
Garlic cloves – 2, crushed
Almonds - 110g, flaked
Mixed rocket, spinach and watercress - 4 small handfuls
Olive oil - 2 tbsp
Sesame oil - 1 tbsp
Salt and freshly ground black pepper
Pomegranates, seeds only -2
Method
1. Put the feta in a shallow dish, squeeze over the lemon juice and scatter over the garlic. Leave to marinate for about three hours.
2. Toast the almonds under a medium grill until lightly browned.
3. Toss together the rocket, spinach and watercress in a large salad bowl with the olive oil, sesame oil and salt and freshly ground pepper.
4. Crumble in the marinated feta, and scatter the pomegranate seeds and toasted almonds over. Serve straightaway.

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