Dainik Jagran Cityplus-pg-8

8 Deccan/Shivaji Nagar, Friday, December 4, 2009 p l u s City —CHEF KUSHAL ARORA Corporate Chef METHOD: Marinate the cleaned chicken breasts with all the marination ingredients and leave aside for 15 mins. Boil and mash potatoes, heat butter in a pan, sauté the chopped garlic, add the mashed potatoes, seasoning and cream, mix well and keep aside. Heat oil in a frying pan, dust the marinated chicken breasts in flour INGREDIENTS QTY Chicken Breasts 180 gms 2 pc cleaned and skinned MARINATION: Olive Oil 15 ml Lemon Juice 10 ml Mixed Herbs 2 gms (oregano & Thyme) Salt to taste Crushed Black Pepper 2 gms Mustard Paste 3 gms Garlic mashed 3 gms Worcestershire Sauce few dops Flour for dusting Oil - for grilling 30 ml LEMON BUTTER SAUCE: Butter 30 gms Lemon Juice 20 ml Chopped Parsley 2 gms Worcestershire Sauce few drops ACCOMPANIMENTS: Potatoes 80 gms (Peeled, boiled and mashed) Cream 15 ml Broccoli 40 gms (Cleaned and steamed / boiled) Carrots 20 gms (Cleaned, sliced and steamed / boiled) Butter 30 gms Garlic - Chopped 20 gms Seasoning (salt+ white pepper powder) GARNISH: Fresh Basil Leaves LEMON CHICKEN ESCALOPINE and lightly grill until cooked and golden brown. Prepare Lemon Butter Sauce - Melt butter in heavy bot- tom pan and cook slowly till the mois- ture evaporates from the butter. Add the remaining ingredients and whisk well. TO SERVE: Place the mashed potato in the centre of the dinner plate (either in a small ring mould or can be piped with a star nozzle). Arrange the pre- pared chicken breasts around the mashed potato in a fan shape. Sauté the pre- pared vegetables in butter and arrange them with the chicken. Pour hot lemon butter sauce on the chicken and serve garnished with fresh basil leaves. Chef's choice B iryani, the traditional mughlai dish, has undergone many innovations but has still retained its originality. If you want to taste some authentic Biryani, then Naazi's Biryani near Signet Corner on Baner Road offers you the variety. The mughlai dishes invite food lovers here with their savory smell of special spices. To enjoy a hearty non-veg meal, people prefer to come to Naazi's. One can get to try various cuisines here. The restaurant is famous for non-veg dishes, most visitors come to taste sea food or mughlai food. Traditional sea food like crabs, prawns, pomfret and surmai attracts the sea food lovers here. Some dishes are available in the Malwani style. Malwani Wada (Kombadi wada) is worth mentioning. The Naazi's biryani with mutton, chicken or prawns is a speciality here. Paya soup and dalcha khana are also delectable. In the Chinese section, dishes have various com- binations with sea food. Kebabs are made with only mutton or chicken and in halal style in which mutton seek kebabs are very pop- ular. Vegetarians should go in for veg biryani or paneer tikka masala or jhalfarezi. "Mughlai is our speciality. We use refined sunflower oil for all our preparations. The spices are all made by my mother," said the owner Mudassar. The place has two separate kitchens for veg and non-veg. So now vegetarians need not worry about having their special veg biryani. The inte- riors of the restaurant are adorned with bamboo partition and palm plants. It gives a nice feel to the visitors. So for Biryani or pomfret one must visit Naazi's at least once and get the mughlai treat. Visit Naazi's Biryani for delicious Mughlai food... EATING OUT

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8 ACCOMPANIMENTS: Potatoes 80 gms (Peeled, boiled and mashed) Cream 15 ml Broccoli 40 gms (Cleaned and steamed / boiled) Carrots 20 gms (Cleaned, sliced and steamed / boiled) Butter 30 gms Garlic - Chopped 20 gms Seasoning (salt+ white pepper powder) MARINATION: Olive Oil 15 ml Lemon Juice 10 ml Mixed Herbs 2 gms (oregano & Thyme) Salt to taste Crushed Black Pepper 2 gms Mustard Paste 3 gms Garlic mashed 3 gms Worcestershire Sauce few dops Flour for dusting Oil - for grilling 30 ml

Transcript of Dainik Jagran Cityplus-pg-8

8Deccan/Shivaji Nagar, Friday, December 4, 2009 plusCity

—CHEF KUSHAL ARORACorporate Chef

METHOD:Marinate the cleaned chicken

breasts with all the marinationingredients and leave aside for 15mins.

Boil and mash potatoes, heat but-ter in a pan, sauté the chopped gar-lic, add the mashed potatoes, sea-soning and cream, mix well andkeep aside.

Heat oil in a frying pan, dust themarinated chicken breasts in flour

INGREDIENTS QTYChicken Breasts 180 gms2 pc cleaned and skinned

MARINATION:Olive Oil 15 mlLemon Juice 10 mlMixed Herbs 2 gms(oregano & Thyme) Salt to tasteCrushed Black Pepper 2 gmsMustard Paste 3 gmsGarlic mashed 3 gmsWorcestershire Sauce few dopsFlour for dustingOil - for grilling 30 ml

LEMON BUTTER SAUCE:Butter 30 gmsLemon Juice 20 mlChopped Parsley 2 gmsWorcestershire Sauce few drops

ACCOMPANIMENTS:Potatoes 80 gms(Peeled, boiled and mashed) Cream 15 mlBroccoli 40 gms(Cleaned and steamed / boiled) Carrots 20 gms(Cleaned, sliced and steamed / boiled) Butter 30 gmsGarlic - Chopped 20 gmsSeasoning (salt+ white

pepper powder)

GARNISH: Fresh Basil Leaves

LEMON CHICKENESCALOPINE

and lightly grilluntil cooked andgolden brown.

Prepare LemonButter Sauce - Meltbutter in heavy bot-tom pan and cookslowly till the mois-ture evaporatesfrom the butter.

Add the remainingingredients andwhisk well.

TO SERVE:Place the mashed

potato in the centreof the dinner plate(either in a smallring mould or can bepiped with a starnozzle).

Arrange the pre-pared chickenbreasts around themashed potato in afan shape.

Sauté the pre-pared vegetables inbutter and arrangethem with thechicken.

Pour hot lemonbutter sauce on thechicken and servegarnished withfresh basil leaves.

Chef's choice

Biryani, the traditional mughlai dish, hasundergone many innovations but hasstill retained its originality. If you want

to taste some authentic Biryani, then Naazi'sBiryani near Signet Corner on Baner Roadoffers you the variety. The mughlai dishesinvite food lovers here with their savory smellof special spices. To enjoy a hearty non-vegmeal, people prefer to come to Naazi's.

One can get to try various cuisines here. Therestaurant is famous for non-veg dishes, mostvisitors come to taste sea food or mughlaifood. Traditional sea food like crabs,prawns, pomfret and surmaiattracts the sea food lovers here.Some dishes are available inthe Malwani style. MalwaniWada (Kombadi wada) isworth mentioning. TheNaazi's biryani with mut-ton, chicken or prawns isa speciality here. Payasoup and dalcha khanaare also delectable. Inthe Chinese section,dishes have various com-binations with sea food.Kebabs are made withonly mutton or chicken andin halal style in which mut-ton seek kebabs are very pop-ular. Vegetarians should go infor veg biryani or paneer tikkamasala or jhalfarezi.

"Mughlai is our speciality. We use refined

sunflower oil for all our preparations. Thespices are all made by my mother," said theowner Mudassar.

The place has two separate kitchens for vegand non-veg. So now vegetarians need not worryabout having their special veg biryani. The inte-riors of the restaurant are adorned with bamboopartition and palm plants. It gives a nice feel tothe visitors. So for Biryani or pomfret one must

visit Naazi's at least once andget the mughlai

treat.

Visit Naazi's Biryanifor delicious Mughlai food...

EATING OUT