The Wall Bureau: There is no doubt that Bengalis are always ahead in panch banjan bhurivoj. Food-loving Bengalis don’t need any Parban for Bhurivhoz. Only Bengalis are foodies. And that’s why Bengalis are always eager to know where to find the best food.

Four star hotel ‘Nosi Residency’ in Baleshwar, Odisha. The executive chef of this hotel is Pintu Chowdhury. His hand-crafted mouth-wateringly tempting signature dishes can be found here that are bound to satisfy your taste buds. Earlier, everyone from veteran Bollywood actor Prem Chopra to legendary singer Kumar Shanu was mesmerized by his hand cooking. Late veteran Tollywood actress Supriya Devi was a fan of Chef Pintu’s cooking.

Before joining this profession, Pintu graduated from the Viveca Institute of Hotel Management with the highest marks. After that he worked in different five star hotels for many years. Notable among them are Oberoi Grand (Kolkata, Chennai, Bangalore), ITC Sonar Bangla, Hotel Hindustan International etc. Celebrity Chef Pintu Chowdhury’s signature dish Indian Tandoor is available as a starter at Nosy Residency Hotel. He shared that recipe with ‘The Wall’. Chaitali Dutta in news reports.

Papadi Paneer Tikka

Ingredients: 200 grams of cheese
Roasted leaves 5 o’clock
Flour 3 tablespoons, cornflour 2 tablespoons
Garlic powder 2 tbsp
Red chili powder 2 tbsp
Black pepper powder 2 tbsp
Garam masala powder is similar
Ginger paste 2 tsp
Bread crumb 100 grams
Salt to taste
Refined Oil (for frying)
Sweet Chili Sauce 50 ml
Chaat masala 10 grams
Water as needed

Method: First cut the cheese into small squares. After that, in a bowl, take sliced ​​cheese and mix salt, garlic powder, red chili powder, hot spice powder, ginger batter well and keep it for half an hour.

Image - Prem Chopra, Supriya Devi also enjoyed Chef Pintu's cooking, from Papadi Paneer to Murg Kebab.

Then in another bowl, make a thick batter with cornflour, little salt, pepper powder, little water. Also take the roasted papaya and grind it by hand and mix it with a small amount of breadcrumbs to make a dry mixture. Then dip a piece of marinated cheese into the cornflour batter and coat it evenly with the roasted beetroot mixture. Each piece of cheese coated in this way should be prepared and kept in a covered container at normal temperature of the refrigerator for half an hour. After half an hour, remove the coated cheese from the fridge. Now deep fry this paneer tikka in hot oil in a pan. Then take a napkin and keep these fried golden brown tikkas in it, so that excess oil is absorbed by this napkin. After that tikka should be served with chaat masala, sweet chili sauce.

Chicken Brown Kabab

Ingredients: 200 g boneless chicken cut into large pieces)
Pineapple batter 20 grams
Red chilli paste 30 grams
Mustard oil 20 grams
Almond flour 40 grams
Cinnamon powder 5 grams
Garam masala powder 5 grams
Sour yogurt 50 grams
Cooking cream 50 grams
25 grams of chopped coriander leaves
10 grams of raw chilli flakes
Bit salt to taste
Chopped onion 10 grams
Chaat masala 5 grams
Salt to taste
Butter 50 ml

Method: Boneless chicken should be washed and cleaned thoroughly. Now mix all ingredients together with boneless chicken in a bowl and leave for 15 minutes. Then arrange the chicken pieces one after the other in the tandoor and roast it in the tandoor. After 10 minutes, take out the chicken from the tandoor and brush the chicken with butter with the help of a brush and roast the buds with the chicken in the tandoor for another minute. Also, in another bowl, mix sour curd, chopped coriander leaves, chaat masala, chopped green chillies, beet salt, chopped onions and make chutney. This time this tandoor kebab should be served hot in a serving dish with chutney.

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