Our Sous Chef Joydeep Mishra makes the experience of keeping a fast, more exciting! He shares two delicious recipes of Navratri Special dishes.

This Navratri create these delicacies at home and give your loved ones a festive treat!

 Arbi Anardana Tikki

INGREDIENTS                        QTY.

Arbi                                       100 gm

Potato                                  50 gm

Anar dana                           25 gm

Fresh Dhaniya                   10 gm

Jeera powder                    5  gm

Garam masala                   5 gm

Green chilli                        2 gm

Kishmish                             5 gm

Kaju                                       5 gm

Sendha namak                  to taste

Method:             

Boil the arbi and potato, keep aside to cool

For the Stuffing, make a mixture with anardana,  fresh dhaniya chopped, green chilli,

sendha kaju and kishmish.  Mash the boiled potato and arbi, mix jeera powder, dhaniya powder,

garam masala and sendha namak

Make small tikki with stuffing. Shallow fry, the tikkis and serve with mint chutney.

Arbi (Colocasia) is an essential ingredient during Navratri as this tropical  vegetable dates back in our history to about 5000 BC where it was in cultivation in India, and ever since its been a part and parcel of the Hindu myth and belief’s. Hence here too arbi plays an essential role during Navratri as it is a preffered vegetable that is sought after during the fasting period

Kuttu Mutthia with Saffron Gravy

INGREDIENTS                         QTY.

Kuttu atta                            100 gm

Ajwain                                  2 gm

Whole jeera                       2 gm

Kaju                                       5  gm

Magaj                                   5 gm

Green chilli                        2 gm

Refined oil                         50 ml

Desi ghee                            50 gm

Sendha namak                  to taste

Method:             

Make dough of kuttu atta with green chilly ajwain Ghee

& sandha  namak , make small balls take kuttu balls in hand & press with five fingers 

it will take a mutthia shape then deep fry & put them in hot water  & keep aside

Now make kaju paste along  with magaj, heat oil add cumin seed

then add kaju magaj paste add little bit of fresh cream,

soak saffron in lukewarm water, when kaju gravy starts boiling

add saffron salt as per taste  serve with kuttu puri and

beetroot & coconut salad              

This dish was born from the need of Kuttu atta (buckwheat flour) being an important ingredient, as  this is extensively used during the fasting period of Navratri. Hence the concept of an appetizing meal that can be used during the fast as well

SHERATON UDAIPUR PALACE RESORT AND SPA LAUNCHES UDAIPUR’S FIRST ORIENTAL RESTAURANT

Sheraton Udaipur’s latest offering ‘Wok by the Lake’ serves authentic oriental food using specifically selected and imported ingredients crafted under workmanship of the finest quality, which promises to deliver a new culinary experience in the City of Lakes- Udaipur.

Our Oriental specialty Chef wishes to bring forth an authenticity in the food to keep the roots of oriental cuisine intact. The menu features pan Asian delicacies from Chinese, Thai, Burmese and Indonesian cuisine. A live counter serving a variety of dim sums will be one of the differentiators of this unique restaurant. “The brand Sheraton is synonymous with serving authentic and high quality food and beverage and bringing in new culinary experiences to the city” says General Manager, Ashwani Nayar.

Newly remodeled, the 1600 square foot space is now set to be a destination that takes the dining experience to the next level. “We are absolutely thrilled to launch Udaipur’s first Oriental speciality restaurant.  We have an amazing chef in the form of Chef Gee who has helped us create a menu which will appeal to everyone’s palate, said Rini Chatterjee Sadri, Assistant Manager, Marketing Communications. 

 The menu offers an array of Oriental fanfare. Cantonese spring rolls, Dim sums, Nasi goreng, Crackling spinach, Thai Chicken Wonton soup, Burnt garlic and capsicum fried rice and Warm chocolate walnut surprise to name a few. The restaurant’s décor is contemporary with bright oriental hues of red, black and gold. As the first authentic oriental restaurant in the city, ‘Wok by the Lake’ at Sheraton Udaipur promises to be the venue for all guests and residents with a love for the Orient!

                                                                           

                                                                                                                                                                                          

The culinary art!

For all those who love to whip up a meal for their near and dear ones, here are recipes of two mouthwatering vegetarian delicacies from our Executive Sous Chef, Sanjay Mitra.

ALOO CHUTNEY WALE Ingredients: 200 ml oil, 5 gm cumin seed 10 gm coriander powder 10 gm chilli powder, 20 gm curd 1/2 kg baby potatoes, salt to taste 1bunch fresh coriander   1 bunch mint, 10 gm green chilli 10 gm ginger Method: For Potatoes: Peel baby potatoes and fry them.For the chutney: Wash all ingredientslike chopped coriander, mint, green chilli, ginger and grind them together with a little cold water till it forms a paste. Heat oil in a kadhai. When oil is sufficiently heated add the cumin seeds, once it starts crackling add green chutney to it. Cook well then add coriander powder. When oil starts separating, add red chilli powder and curd. Finally add fried potatoes and salt and stir it well. Garnish it with chopped coriander. Chef’s Tip: Care should be taken so that the curd does not separate.To avoid that cook it over a low flame and the curd should be at room temperature. SUBZ NOOR-E-CHASHAM Ingredients: 10 gm ghee, oil for frying 2 gm ginger, 2 gm garlic paste 100 gm onion 10 gm red chilli powder 10 gm coriander powder 5 gm green cardamom powder 200 gm cashew nut, salt to taste 50 ml cream, 20 gm khoya 1/2 kg cauliflower Method: For Cauliflower: Wash the cauliflower florets in running water and boil and fry it.For Masala: Heat ghee in a vessel. Add ginger garlic paste, sauté  it well. Add raw onion paste and cook well. Once the onion is done and the fat starts leaving the sides, add brown onion paste to it and cook over a slow flame. When done add red chilli powder, coriander powder, cumin seed powder, cashew nut paste and salt and cook till done. Season with green cardamom powder, chopped coriander and khoya in it. When the masala is ready add the cauliflower and mix it well. Garnish it with freshly chopped coriander and serve hot. BON APPETIT!!

A dash of green in your living room!

Indoor gardening is just as fun as having an outdoor garden. In fact, indoor plants not only help clean the environment around them, but they act as a quick decorating tool.
Our Executive Housekeeper, Mr. Abhishek Upadhayay, shares some valuable tips on indoor plants and their maintenance.

Happy reading!

Indoor Plants

—  Temperature: Indoor plants generally prefer a controlled temperature range. The ideal range is usually 65 to 75 degree Fahrenheit (18-24°C)  in the daytime.

—  Do not place indoor plants under the AC Grill directly.

—  In general, indoor plants need less sunlight than outdoor plants.

Maintenance of indoor plants

—  In addition to periodic watering of indoor plants, plant leaves as well as the entire plant to be cleaned daily with a dry cloth to remove any residual dust followed by a clean moist cloth.

—  Use balanced soil with a slightly acid pH level.

—  Indoor plants needs less fertilizers as compare to outdoor plants. Over fertilizing can kill the plants

Cleanling Of Indoor Plants

—  Sponge the leaves of larger foliage plants. This removes dust from the surface of the leaf and improves the appearance enormously. Misting with an atomiser over the plants with water from time to time will also clean the surface and allow them to use carbon dioxide drawn in through the pores of the leaf. This is essential for healthy plant growth.

Lebanese Terrace

Sheraton Udaipur Palace Resort & Spa has recently launched Lebanese Terrace serving a wide selection of dishes from The Middle East. The Terrace has a spectacular view of the Fateh Sagar Lake with an experience al fresco dining topped with a live Charcoal Grill.

Middle Eastern Cuisine originated from various countries of the Middle East and Western Asia. Some commonly used ingredients include Olives and Olive Oil, Pitas, Honey, Sesame Seeds, Dates, Sumac, Chickpeas, Mint and Parsley. Some popular dishes include kibbeh and shawarma.

Many Middle-Eastern dishes are made with a paste called Tahini. Tahini is a sesame paste made with hulled seeds. It is used to make such popular Mezze or appetizers, as Babaghanoush and Hummus along with pungent dipping sauces served with Falafel, Keftes or Kofta and Vegetables. 

The menu especially crafted by our renowned Chef Pranab Paul, offers a selection of Cold and Hot Mezza like Hummos Beiruti (chick pea pureed with cumin and parsley), Moutabel (pureed baked aubergines with sesame oil, lemon juice and garlic), Labneh (Lebanese cream cheese and strained yoghurt), Falafel (fried chick peas and broad beans dumpling), Fatayer (spinach and pine nut pastry) and Sambousek (lamb and pine nut pastry).

The Charcoal Grill has the likes of Farrouj Mashwi (grilled baby chicken with garlic sauce) Shish Taouq (garlic flavored chicken kebabs) and Mixed Grill Platter which has a selection of kebabs from the Middle East. The vegetarians too have an array of delicacies to choose from Cottage Cheese, Mixed Vegetable Grill and Potato-Corn Patties..

Side dishes are also provided in the menu which accompaniments to the main dishes. Ending on a sweet note the dessert section has Assorted Middle Eastern Pastries specially selected by Chef Pranab.

Don’t forget to add a freshly made piping hot cup of Moroccan Tea (atay)..

Bil-hanā' wa ash-shifā' - May you have your meal with gladness and wealth.