Description

RECIPES FOR AATASH GINGER GARLIC PASTE  By Chef Kaviraj Khialani

• CHICKEN WINGS INDIANA
• NUTTY WARM CHICKEN – N – CHEESE SALAD
• FISH STEW
• TAMATAR AUR MIRCHI KA SHORBA
• AKBARI KHUMB PASANDA

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CHICKEN WINGS INDIANA
Ingredients:
Chicken Wings – 12 nos
Salt – to taste

Aatash Foods Ginger Garlic Paste – 1 tsp
Honey – 1 tbsp
Chilli Sauce – 1 tbsp
Soya Sauce – 1 tbsp
Garam Masala Powder – 1 tsp
Lime Juice – 1 tsp
Chaat Masala – 1 tsp
Oil – 1 tbsp

Method:
1. In a bowl, mix together all the ingredients along with the Aatash Foods Ginger Garlic Paste and marinate the chicken wings in it for 20 minutes.
2. Heat oil in a pan and cook the wings in it for 8 – 10 minutes or until well done.
3. Ideally, baking can also be done.
4. Serve hot as a snack.

Chef’s Variations:
Try a similar recipe with Paneer, Mushrooms, Baby Corn, Capsicums or Prawns and Fish etc. NUTTY WARM

CHICKEN – N – CHEESE SALAD

Ingredients:
Chicken – 1 cup (Boneless / Shredded)

Aatash Foods Ginger Garlic Paste – 1 tsp
Salt – to taste
Red Capsicum – 1/2 no. (diced)
Green Capsicum – 1/2 no. (diced)
Processed Cheese – 1/2 cup (diced)
Crushed Black Pepper – 1/2 tsp
Oil – 2 tbsp (Olive Oil)

Aatash Foods English Mustard – 1 tsp
Tomato Ketchup – 1/4 cup
Red Chilli Sauce – 2 tsp
Lettuce Leaves – 1 cup (for base of the salad)
Parsley – 1 sprig (Garnish)
Chopped Walnuts – 1 tbsp (Garnish)

Method:
1. In a bowl, marinate the chicken with a little salt, Aatash Foods Ginger Garlic Paste and keep aside for 10 minutes.
2. Heat Olive oil, saute the chicken, cook on low flame, add in the capsicums, ketchup, chilli sauce, crushed peppercorns, Aatash Foods English Mustard, mix well.
3. Simmer for 3 – 4 minutes, add in the cheese.
4. Serve warm on a bed of lettuce, garnish with parsley and walnuts.

Chef’s Variations:
Try variating the salad recipe using soyabean granules and tofu or boneless fish, capsicums, cheese also tastes good.FISH STEW

 

Ingredients:
Boneless Fish – 1 cup (Ghol or any other fish)
Aatash Foods Ginger Garlic Paste – 1 tsp
Olive Oil – 1 tbsp
Spring Onions – 2 bulbs (chopped), greens – chopped
Mixed Herbs – 1/2 tsp
Paprica Flakes – 1/2 tsp
Madras Onions – 8 to 10 nos (Peeled) also called Shallots
Carrots – 1 small (diced)
Green Peas – 1/2 cup
Salt and Pepper – to taste
Stock / Water – 3 to 4 cups

Method:
Heat Olive oil in a pan, saute the Aatash Foods Ginger Garlic Paste, add in the chopped spring onion bulbs, saute for a few seconds, add in the shallots (Madras Onions), carrots, stock / water, herbs, paprica, cook for 3 – 4 minutes, add in the green peas and fish cubes and add salt and pepper to taste.
Simmer for 8 – 10 minutes. Serve hot with bread rolls.

Chef’s Variations:
Try a similar stew by adding vegetables of your choice. Pastas can also be added to the recipe. Boneless chicken can also be used.