Kohinoor’s Valentine’s Day recipes made easy.

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Cooking for your partner on Valentine’s day is one of the most romantic things you can do. However it can seem like a daunting task when considering what to cook to begin with and then how to go about preparing it. Not to worry though as below are three impressive and easy to prepare dishes that have been specifically chosen with taste, ease and aesthetics in mind for this special day… Enjoy.

LAMB CHOPS, ASPARAGUS WITH BHUNA SAUCE:

4 PORTIONS

INGREDIENTS –

LAMB CHOPS (FRENCH TRIMMED) – 16NOS

SALT – 1/4TH TSP

CRUSHED BLACK PEPPER – 1TSP

COOKING OIL – 4TSP

BUTTER – 20GMS

ASPARAGUS SPEARS – 400GMS

KOHINOOR BHUNA SAUCE

METHOD:

  1. Marinate the lamb chops with 2 tsp of olive oil.
  2. Mix the salt and crushed pepper, coat each side of the chops with it.
  3. Heat a frying pan and add the remaining olive oil. Pan fry each side of the chops for 1 minute.
  4. Arrange the chops on a baking sheet, brush with melted butter and cook in hot oven at temp 220 degree centigrade for 5 minutes.
  5. Boil the asparagus spears in salted water and drain.
  6. Heat the Kohinoor Bhuna sauce in a pan.
  7. Serve the lamb chops with warm asparagus spears and Bhuna sauce.

PANEER (INDIAN COTTAGE CHEESE), AUBERGINE TOWER WITH BUTTER CHICKEN SAUCE:

4 PORTIONS

INGREDIENTS –

PANEER (NDIAN COTTAGE CHEESE) – 400GMS

AUBERGINES LARGE – 2 NOS

SALT – 1TSP

RED CHILLI POWDER – 1/2TSP

COOKING OIL – 4TSP

KOHINOOR BUTTER CHICKEN SAUCE – 1PKT

SINGLE CREAM – 50ML

BUTTER – 50GMS

METHOD:

  1. Cut the aubergines into 1cm thick rounds, cut the paneer into large rounds or large rectangles but keep the thickness to 1cm.
  2. Marinate the cheese and aubergine slices with salt and chilli powder.
  3. Heat oil in a pan and pan fry the aubergine slices for 1 minute on each side, arrange on baking sheet and cook in hot oven at 180 degrees centigrade for 15 minutes.
  4. Pan-fry the paneer slices until they get a golden colour on both sides.
  5. Heat the Kohinoor Butter Chicken sauce adding the single cream and butter.
  6. Make a tower with 3 slices of aubergine and 2 slices of paneer sandwiched between them.
  7. Serve the warm aubergine and paneer towers on a bed of creamy Kohinoor Butter Chicken sauce, garnish with coriander leaves.

TANDOORI CHICKEN, GARLIC SPINACH, SAFFRON RICE AND BUTTER CHICKEN SAUCE:

4 PORTIONS

INGREDIENTS –

CHICKEN BREAST – 4NOS

SALT – 1/2TSP

RED CHILLI POWDER – 1/2TSP

GINGER GARLIC PASTE – 20GMS

YOGHURT – 4TSP

GARAM MASALA – 1/4TSP

COOKING OIL – 4TSP

BABY SPINACH – 400gms

CHOPPED GARLIC – 1 CLOVE

BASMATI RICE – 250GMS

SAFFRON – A FEW STRANDS

KOHINOOR BUTTER CHICKEN SAUCE – 1PKT

SINGLE CREAM – 50ML

BUTTER – 50GMS

METHOD:

  1. Mix the yoghurt, oil, ginger garlic paste, salt, chilli powder and garam masala to make a marinade, marinate the chicken breast and keep for at least 2 hours.
  2. Arrange the marinated breast on a baking sheet and cook in hot oven 180 degrees centigrade for 20 minutes or till they are fully cooked.
  3. Heat a pan, add 10gms of butter and the chopped garlic, fry to light brown add the spinach leaves and pinch of salt. When the leaves have wilted take them out on a paper kitchen towel to remove excess moisture.
  4. To cook the rice, wash and soak in lukewarm water for 30 minutes. Cook the rice with saffron.
  5.  Heat the Kohinoor Butter Chicken sauce adding butter and single cream.
  6. Serve the tandoori chicken with saffron rice, garlic spinach and Kohinoor Butter Chicken sauce.

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