Easy Home Made Recipe

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YOGURT MOUSSE CHILLI RASOGOLLA

 Ingredients: Yogurt-100gm, Strawberry crush-10gm, Chopped cherry-2gm, Raisin-2gm, Cashew-2gm, Powdered sugar-3gm, Rasogolla-1pc, Green chilli paste-5gm

Method

  • Keep the yogurt in a bowl for 1hour & pot cashew and powdered sugar.
  • After that, take the rasogolla to add green chilli paste & simmer it.
  • Mix the curd properly and put it into a mould.
  • Keep it in the freezer to freeze.
  • After 15 minutes take it out of the mould & serve it.

BUMPER TO BUMPER

Ingredients:

  • Basa fish boneless-220gm
  • Poppy paste-10gm
  • Mustard paste-10gm
  • Green chilli paste-2gm
  • Salt-2gm  Lemon juice-2gm
  • Chopped green chilli-5gm
  • Fresh cream-5gm
  • Garlic-2gm
  • Crushed pepper-1gm
  • Butter-2gm

Bumper to Bumper - Traffic Gastropub

Method:

  • Take the fish & marinate with Poppy paste, mustard paste, green chilli paste, salt, lemon juice, and chopped green chilli.
  • Take a frying pan and put some oil.
  • Put the marinated fish and sheer it
  • Then remove from the pan and keep it into the oven.
  • For the sauce, warm a frying pan and add butter and lemon juice.

Serve with garlic tossed veggies

Recipe shared by CHEF SOURAV GHOSH ( TRAFFIC GASTROPUB)

 

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