Easy Home Made Recipe

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

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)