Cityplus
Deccan/Shivaji Nagar, Friday, December 4, 2009
LEMON CHICKEN ESCALOPINE Chef's choice
INGREDIENTS QTY Chicken Breasts 180 gms 2 pc cleaned and skinned
EATING OUT
Visit Naazi's Biryani for delicious Mughlai food... B iryani, the traditional mughlai dish, has undergone many innovations but has still retained its originality. If you want to taste some authentic Biryani, then Naazi's Biryani near Signet Corner on Baner Road offers you the variety. The mughlai dishes invite food lovers here with their savory smell of special spices. To enjoy a hearty non-veg meal, people prefer to come to Naazi's. One can get to try various cuisines here. The restaurant is famous for non-veg dishes, most visitors come to taste sea food or mughlai food. Traditional sea food like crabs, prawns, pomfret and surmai attracts the sea food lovers here. Some dishes are available in the Malwani style. Malwani Wada (Kombadi wada) is worth mentioning. The Naazi's biryani with mutton, chicken or prawns is a speciality here. Paya soup and dalcha khana are also delectable. In the Chinese section, dishes have various combinations with sea food. Kebabs are made with only mutton or chicken and in halal style in which mutton seek kebabs are very popular. Vegetarians should go in for veg biryani or paneer tikka masala or jhalfarezi. "Mughlai is our speciality. We use refined
sunflower oil for all our preparations. The spices are all made by my mother," said the owner Mudassar. The place has two separate kitchens for veg and non-veg. So now vegetarians need not worry about having their special veg biryani. The interiors of the restaurant are adorned with bamboo partition and palm plants. It gives a nice feel to the visitors. So for Biryani or pomfret one must visit Naazi's at least once and get the mughlai treat.
MARINATION: Olive Oil 15 ml Lemon Juice 10 ml Mixed Herbs 2 gms (oregano & Thyme) Salt to taste Crushed Black Pepper 2 gms Mustard Paste 3 gms Garlic mashed 3 gms Worcestershire Sauce few dops Flour for dusting Oil - for grilling 30 ml LEMON BUTTER SAUCE: Butter 30 gms Lemon Juice 20 ml Chopped Parsley 2 gms Worcestershire Sauce few drops ACCOMPANIMENTS: Potatoes 80 gms (Peeled, boiled and mashed) Cream 15 ml Broccoli 40 gms (Cleaned and steamed / boiled) Carrots 20 gms (Cleaned, sliced and steamed / boiled) Butter 30 gms Garlic - Chopped 20 gms Seasoning (salt+ white pepper powder)
and lightly grill until cooked and golden brown. Prepare Lemon Butter Sauce - Melt butter in heavy bottom pan and cook slowly till the moisture evaporates from the butter. Add the remaining ingredients and whisk well. TO SERVE: Place the mashed potato in the centre of the dinner plate (either in a small ring mould or can be piped with a star nozzle). Arrange the prepared chicken breasts around the mashed potato in a fan shape. Sauté the prepared vegetables in butter and arrange them with the chicken. Pour hot lemon butter sauce on the chicken and serve garnished with fresh basil leaves.
GARNISH: Fresh Basil Leaves METHOD: Marinate the cleaned chicken breasts with all the marination ingredients and leave aside for 15 mins. Boil and mash potatoes, heat butter in a pan, sauté the chopped garlic, add the mashed potatoes, seasoning and cream, mix well and keep aside. Heat oil in a frying pan, dust the marinated chicken breasts in flour
—CHEF KUSHAL ARORA Corporate Chef
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