DARPAN RECIPES

Chef BOBBY GEETHA

Bobby Geetha is highly passionate, dedicated and committed in a profession he loves the most. He has decades of hands-on managerial experience in high-end 5-star luxury hotel kitchens. The talented chef has amazing work experience in leading fine dining, smart casual, brasserie, café, and dark kitchens outlets.

Chef Bobby Geetha has worked with some of Europe’s best Michelin-starred chefs. He is one of the best consultant chefs in the UK and Middle East. The award-winning chef is the author of five cookbooks on fine dining Indian cuisine series, and the founder of Finediningindian.com website that focusses on next generation Indian cuisine. Also, he is the highly-rated finalist in BBC’s Master Chef UK Professional. Bobby Geetha won the Gold for Hospitality Chef Excellence Award in 2018.

BUTTER CHICKEN

By Chef Bobby Geetha QUESEDILLA

Ingredients

• 500 gms cooked tandoori chicken • 1 whole wheat & corn tortilla wrap (8 inches) • 3 tbsps olive oil • 3 tbsps makhani gravy / butter chicken sauce • 150 gms pulled tandoori chicken • 1 tbsp chopped onion • 2 tbsps grated mature cheddar • 3 sprigs of coriander leaf

Preparation

• Make the tandoori chicken and let it cool down. Once it is cooled down pull the chicken meat. • For making the quesedilla, take the whole wheat and corn tortilla wrap and apply olive oil or clarified butter on one side of the tortilla. Pour the makhani gravy on the tortilla and spread it around. • Fill half side of the tortilla with pulled tandoori chicken. Put some chopped onions and grated mature cheddar on top of the chicken. • Break some coriander leaves and put it on top of the chicken. Fold the tortilla and press it gently on the sides. Apply olive oil on the folded side. • Gently lift the wrapped tortilla and place it on a hot grilling pan.

Grill it for a minute and apply olive oil on the other side. • Carefully lift it using a spatula and turn the other side. Grill for another minute, when it is nice and crispy take it out from the grilling pan. • Put it on a chopping board, using a sharp knife cut it into three triangles. Plate it and serve it hot.

PRAWN

By Chef Bobby Geetha ROAST

Ingredients

For Marination

• ½ kg peeled king prawns • 2 tbsps ginger-garlic paste • ½ tsp turmeric powder • 1½ tsps chilli powder • ¼ tsp crushed pepper powder • ¼ tsp salt • 2 tbsps lemon juice • 1½ tbsps oil • 1½ tbsps rice powder

For Cooking

• 1 tsp coconut oil • 2 tbsp grated fresh coconut • 5 curry leaves • 3 split green chillies • 2 tbsps sliced onion

Preparation

• Marinate the prawns using the ingredients mentioned. • In a hot pan, place the marinated prawns, mix slowly and cook for a few minutes without covering. • Now add coconut oil and mix slowly.

Add grated coconut, curry leaves, split green chillies, and sliced onion. • Saute for a minute by mixing slowly.

Plate and serve hot.

“Let me make your dream home a reality!”

Sukhi BainsPREC*

REALTOR®

BUY, SELL, INVEST IN REAL ESTATE