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!!