Want To Cook Something Different? Try These Recipes

Senior Chef Amit Chakroborti at Banjara Restaurant has shared some easy and interesting recipes for both vegetarians and non-vegetarian lovers to try at home.

Stuffed Mushroom On Broccoli Cheesecake

Ingredients For Broccoli Cheesecake:

• Butter 1 tsp
• Garlic minced 2 cloves
• Chilli flakes 10 gm
• Onion chopped ½
• Broccoli 100 gm
• Breadcrumbs 20 gm
• Cheese 50 gm
• Potatoes 1
• Salt to taste
• Pepper to taste
• Vegetable oil 1 tsp

Ingredient For Stuffed Mushroom:

• Mushroom 50gm
• Butter 1 tsp
• Garlic minced 2 cloves
• Onion chopped ½
• Bell pepper 100 gm
• BBQ sauce 20 gm
• Cheese 50 gm

Method:

Broccoli Cheesecake:

• Chop broccoli roughly
• Saute the garlic, onions and chilli flakes in butter.
• Add chopped raw broccoli in it keep sprinkling water to broccoli till it turns soft once it is soft remove it in a bowl.
• Add mashed potato, cheese, breadcrumbs, salt and pepper to it and mix it well with broccoli mixture
• Make a small ball and roll it into square cakes then roll them with dry breadcrumb.
• You can grill broccoli cake or bake it in an oven at 250 degrees for 15 minutes.

Stuffed Mushroom:

• Wash mushroom and remove its stem.
• Roughly chop stem of mushroom and bell pepper.
• In a pan,heat some oil sauté onion and garlic till translucent then add chopped bell pepper.
• Add chopped mushroom, salt and pepper, cook for a minute and transfer it in the bowl.
• Add grated cheese to mushroom mixture and mix it well.
• Stuff this mixture ina mushroom bulb and keep aside.
• In a bowl take the white sauce and mix it with BBQ sauce add some salt and pepper and then apply this sauce to mushroom, seal the mushroom opening with little cheese
• and bake it in an oven at 250 degrees for 15 minutes.

Arranging:

• Now arrange mushroom on broccoli cheese cake and attach it with a tooth pick.
• Serve it with ketchup.

Tip: While arranging mushrooms on the cheesecake, keep the mushroom's open part downwards.

Murgh Amicha Tikka

Ingredients:

• Chicken leg boneless 250 gms
• Hung curd 50 gms
• Spring onion 100 gms
• Salad oil 25 ml
• Jeera powder 1 ½ tsp
• Salt to taste
• Cashewnut broken 10 gms
• Green chilli 5 no’s
• Cheese 10 gms
• Lemon 1 no
• Cardamon powder 1 tsp
• Chaat masala 1 tsp
• Ginger garlic paste 1 tbsp
• Garlic chopped 1 tbsp
• Black salt 1 tsp

Read More: Quick, Yummy Leftover Idli Snack Recipes

Method:

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• Cut chicken into big cubes so you can skewer it.
• Marinate chicken with ginger garlic paste and salt
• Wash and cut spring onion keep green part and onion bulb part separately
• Chop onion bulb part and roughly chop green part
• Heat oil in a pan and temper it with chopped garlic, chopped onion, green chili and cashew nut broken at last add chopped spring onion leaves.
• Saute for a minute and then remove.
• Take this mixture in a grinder and paste it with cheese.
• Take hung curd and whisk it till smooth add jeera powder, chaat masala, cardamom powder, salt, black salt and ginger garlic paste mix it well.
• Now add paste of spring onion and lemon juice to curd mixture and mix well.
• Apply marination to chicken pieces and keep it for 1 hr.
• Then skewer chicken and cook it in tandoor or BBQ.
• Apply some butter in intervals to keep it juicy.
• Serve hot with green chutney and Laccha onion.