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)