#RecipeCorner – Khoob Bhalo Khabar! Chef Roy’s Exclusive Recipes

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The Lanes of Vimannagar, Aundh, Erandwane, Lohegaon, Vishrantwadi and Khadki come alive during the Durga Puja celebrations. Bengal, that is synonymous with literature, music and food has given Pune some of it’s best food options, be it during Puja or just at the restaurants in the city.

We met Chef Suvendu Roy recently who shared some of his favourite recipes for our readers.

Read on to devour the best of Bengali cuisine..

Chef.Suvendu Roy, Head Chef at Hyatt Pune, graduated from Ranchi University and holds a Diploma in Hotel Management. He brings with him 10 years of experience in the hospitality industry having worked with renowned hotels and restaurants across India. During the dawn of his career, he was associated with Hotel Sun Village in Goa and then moved on to Park Hyatt and Taj Exotica. He also served as the Executive sous – chef, leading the team, at Club Mahindra, Virajpet.

Kolkata Katti Rolls

 

KOLKATA KATTI ROLLS

INGREDIENTS

Chicken Julienne: 50 gms; Capsicum Julienne: 40 gms; Onion Slice: 20 gms; Turmeric Powder: 2 gms; Red chili Powder: 2 gms; Cumin Powder: 2 gms; Coriander Powder: 2 gms; Chat Masala: 2 gms; Coriander Chop: 10 gms; Lemon: 2 nos; Maida Roti: 60 gms; Tomato Ketchup: 20 gms; Ghee/ Kashundi: 25 ml; Eggs: 6 nos

METHOD

  • Heat oil and add cumin seed, onion slices, capsicum and sauté.
  • Add turmeric powder, chili powder, cumin powder and coriander powder and cook on low flame for some time.
  • Add chicken and mix it well.
  • Finish it with coriander leaf, chaat masala, lemon and Salt.
  • Make a roomali roti (chapati). Put the Egg batter and cook with the roti.
  • Put the mixture as a filling inside the roti.
  • Serve it with lemon wedges and mint chutney.
MISTI DOI

MISTI DOI

INGREDIENTS

Milk: 1000 ml;
Sugar: 200 gms;
Curd: 150 gms

METHOD

  • Boil the milk.
  • In a pan, caramelize sugar and milk and cook for some time until the milk is reduced.
  • Let it cool and then add the curd.
  • Keep to set for around 4 hours.
DIMER CHOP

DIMER CHOP

INGREDIENTS

Boiled Egg: 6 nos; Potato Boiled: 2 nos; Roasted Jeera Powder: 20 gms; Corn Flour: 100 gms; Garam Masala: 2 gms; Dhaniya Powder: 20 gms; Chopped Chili: 5 nos; Chopped Coriander: 5 gms; Chopped Ginger: 5 gms; Salt: 5 gms; Bread Crumb: 100 gms; Refined Flour: 100 ml

METHOD

  • Boil the egg and cut into two halves.
  • Mash potatoes, add chopped coriander, chopped chili, chopped ginger and salt.
  • Make a batter with Corn flour and refined flour.
  • Stuff the mashed potato mixture cover with the other half.
  • Dip in the batter and crumb it.
  • Deep fry serve hot with Kasundi mustard sauce.
MACHER KALIA

MACHER KALIA

INGREDIENTS

Rohu Fish: 1200 gms; Ginger Garlic Paste: 100 gms; Lemon Juice: 150 ml; Turmeric Powder: 15 gms; Salt: 25 gms; Chopped Coriander: 100 gms; Chili Powder: 60 gms; Roasted Jeera Powder: 50 gms; Mustard Seeds: 50gms; Onion Paste: 500 gms; Tomato Paste: 250 gms; Mustard Oil: 200 ml; Fresh Coriander: 500 gms; Whole Garam Masala: 5 gms

METHOD

  • Marinate the fish with salt, turmeric and ginger garlic paste.
  • Heat oil in pan and shallow fry the fish.
  • In a separate pan, heat some mustard oil, add mustard seeds, whole garam masala and stir until it begins to crackle.
  • Add onion paste, ginger garlic paste and tomato paste and cook well
  • Add roasted cumin powder, red chili powder, lemon juice and shallow fried fish.
  • Garnish with fresh coriander.

 

#Savour this and more, at the Bengali Food Special by Chef Suvendu Roy at Hyatt Pune on, till the 3rd of November’ 17

Loveleen Kaur