JALEBI

Sigurd 
Rodrigues, Executive chef,

Four Points by Sheraton

Serves: 4

Ingredients

Flour, refined 2 cup

Rice flour, fine grain 1 ½ tbsp

Baking powder ¼ tsp

Yoghurt, plain 2 tbsp

Saffron threads, slowly dry-roasted

and powdered 1 tsp

Sugar 3 cup

Water 2 2/3^rd cup

Cardamom seed 
powder, green ½ tsp

Ghee or vegetable oil for frying

Rose water 1 ½ tbsp

Method

Mix the flour, rice flour, baking powder, yoghurt and ¾ cup of water in a bowl (preferably ceramic). Whisk well.

Add little water and ½ tsp of saffron powder, and whisk until smooth.

Set aside for about two hours to ferment. Whisk thoroughly before use.

Prepare one string sugar syrup by dissolving the sugar in water and bringing it to a boil. Just before the syrup boils, add the remaining saffron, cardamom powder and rose water.

Heat ghee in a deep-bottomed pan. Put the batter in a piping bag and pour it in a steady stream into the pan to form coils. Make a few at a time.

Deep-fry until golden and crisp but not brown.

Remove from the pan and keep in a strainer or on kitchen paper, then immerse in the sugar syrup.

Leave for at least 4-5 minutes so that they soak the syrup. Then remove and serve hot.

PANEER PASANDA KEBAB
Serves: 2

Ingredients

aneer 250 gm

Coriander leaves 50 gm

Mint leaves 20 gm

Garlic 2 clove

Chilli, green 2 pc

Limejuice 2 tsp

Salt to taste

Sugar 1 tsp

Raisin, chopped 20 gm

Chaat masala 20 gm

Flour 50 gm

Oil 100 gm

Method

Grind coriander, mint leaves, garlic and chilli together. Add limejuice, salt, sugar, raisin, chaat masala and keep aside.

Cut paneer into 1-inch thick rectangle pieces.

Make horizontal slits and sandwich the coriander mixture in between two paneer slices.

Make a thin, smooth batter with flour, salt and water.

Coat the paneer sandwich in the batter, then pan-fry in oil.

Cut into half, making smaller triangles and serve hot with tomato sauce.

ACHARI FISH TIKKA
Serves: 2

Ingredients

Mustard oil 30 ml

Kingfish 250 gm

Lemon juice ½ lemon

Ginger and garlic paste 1 tsp

Yoghurt, hung 50 gm

Coriander powder 1 tsp

Pickle masala, mixed 2 tsp

Garam masala powder 1 tbsp

Turmeric powder 1/8 tsp

Salt to taste

Chilli powder, red to taste

Coriander leaves 5 gm

Curry leaves 5-6 pc

Method

Marinate the fish with lemon juice and ginger garlic paste and leave for 15 min.

Add the rest of the ingredients (except the leaves) to the fish and let it stand for an hour.

Shallow-fry the fish in a non-stick pan, making sure to turn it on both sides to avoid burning. (You can also place it on butter paper on a baking tray and cook in a pre-heated oven at 180°C for 15 min or till done.)

Garnish with fresh coriander and fried curry leaves.