RECIPE CORNER

JAVED AHMAD
JAVED AHMAD
Executive Chef Punjab Grill
By Jiggs Kalra At Marina
Bay Sands, Singapore

TAVA GRILLED ASPARAGUS
Tempered with royal cumin and Indian herbs, to counter all the meat before.
ASPARAGUS BY JAVED AHMAD

INGREDIENTS:
Green Asparagus : 1Bunch spears
Royal cumin : 1tsp
Black Pepper crushed : ½ tsp
Oyster sauce :1 tps
Fine chopped coriander : 1 tsp
Fine onion chopped : 1tsp
Red & Green Bellpepper cubes 4 pc each ½ inch dices cut
Salt to taste

METHOD:
Take a sauce pan Boil the water & Blanch the Asparagus. After blanch,
put asparagus immediately into the ice water to retain the colour .
Take a non-stick pan, heat the oil and add cumin seeds. Onced the cumin seeds starts crackle
Add finely chopped onion and cook till it become translucent than add red & green bellpepper.
Add Green Asparagus and saute it for a minute. Add oyster sauce, black pepper crushed and salt.
Served hot

GOLDEN SOFT SHELL CRAB WITH CRISPY COCONUT FLAKES
GOLDEN SOFT SHELL CRAB WITH CRISPY COCONUT FLAKES - JAVED

INGREDIENTS:
Soft shell crab :2 no.
Ginger garlic paste :1 tsp
Lemon :½ tsp
Corn flour :2 tsp
Rice flour : ½ tsp
Carom seeds :5g
Water :100 ml
Fresh coriander : for garnishing
Crispy coconut flakes : 15 g

METHOD:
1.Clean and pat dry the crabs with a paper towel
2.Marinate with ginger garlic paste and lemon juice for atleast 10 min
3.For the batter add corn flour ,rice flour chillii powder and carom
seeds to a bowl With water, mix well for a smooth consistent result
4.Heat oil in a wok until hot, coat the crab in batter, deep fry until they
turn little golden in colour
5.Garnish with coriander and crispy coconut flakes, serve in platter or glass

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