PCTE Institute of Hotel Management launched “Green Cuisine” at its 4th International Hospitality & Tourism Conclave on “Innovative Trends in Hospitality and Tourism” at its campus on 10th March 2017.
Mr. Anirban Gupta, Dean, PCTE – IHM, said for ages, lots of research work has been done with green vegetarian, fruits, leafy green vegetarian, herbs and spices, in the food, health, medicines and agriculture industry, for the search of its golden treasure for human health benefits. He also quoted, “Your food shall be your medicine…” said hypocrates, the godfather of medicines, several century years ago. Green cuisine is about food prepared and fused with green vegetables – vegan super foods selected from different parts of the world to create exotic dishes which has also immense health benefits and power to heal diseases.
In India bitter gourd (Karela), bottle gourd (Lauki), Banana stem ( Thor),Stone apple (Bael), Mustard leaves( Sarson ka Saag,fron Punjab) Curry leaves, Tulsi (Holy Basil, a signature Indian green herb) are widely grown, these vegetables/fruits/herbs are with enormous health benefits.
All has specific taste specific health benefits and has individual abilities to heal diseases. Green Cuisine will take you to a journey which was never begin explored before, the recipes for young and old, the mouth watering recipes, yet easy to make, few known, few unknown, but completely in a different new form, a blend of ages lost and generation next to come.
After years of research work PCTE IHM has created this new global green cuisine, following are the few dishes prepared using greens as its main ingredient.
〉 Cream Soup of “Sarson ka Saag” ( cream soup prepared from mustard leaves)
〉 Methi Makai Croissant( croissant made with Golden Corn flour, Fenugreek )
〉 Spinach and Green Chick peas Falafel wrap with Avacado hummus
〉 Banana stem and Sweet potato croquette with raw papaya & Pineapple sauce
〉 Murg Matar Steamed Kebab ( green peas and chicken steamed kebab with parsley butter sauce)
〉 Dumpukht Karela Keema Biryani
〉 Pesto Malai Murgh( Chicken cooked in Holy Basil and Curd – a new Indian gravy)
〉 Mint &Pineapple Gosht
〉 Broccoli Amla Halwa
〉 Spinach Gateau pastry
〉 Stone apple Milkshake / Bael Milkshake
- Broccoli (green and fresh) – 2 No Medium size
- Amla (boiled and dipped in sugar syrup) or amla murabba : 1 no
- Milk – 1000 ml
- Fresh Khoya -150 gm
- Desi Ghee – 60 gm to 90 gm
- Almonds – 6-7 no
- Raisins – 25 gm
- Cardamom (eliachi) powder – 1 pinch
- Condensed milk – 4-5 big spoon
- Sugar syrup:- 1 cup(for dipping amla) if you are not using murabba
- Sugar (optional) 1 spoon if you want more sweet
- First wash the broccoli in cold water, and then grate the broccoli and keep in ice cold water. Ice cold water will keep the freshness of broccoli and will preserve its natural color.
- Then in a pan add milk and boil it till milk becomes thick.
- Then add pinch of cardamom powder in the milk and boil for a while.
- Add soaked grated broccoli in the boiling milk and cook till it becomes thick and milk gets dried up, and keep aside.
- Take a fresh thick bottom non stick pan or kadai.
- Add 60 gm-90 gm desi ghee (the more you add, more rich texture, but not more than 90 gm) and heat in slow flame.
- Then add the broccoli milk thick mixture and cook in medium flame, add khoya and keep on cooking.
- Add finely chopped amla murabba in the mixture and keep on cooking add condensed milk (which will act as a sweetening agent and will give a creamy and shiny texture) You can add more sugar if required.
- Separately fry the sliced almond in desi ghee in medium flame and add in the broccoli halwa along with raisins.
- Cook it, till the mixture is dry.
- Serve hot in a bowl, garnish with chopped almonds and fresh mint leaves.
- Enjoy the exotic very healthy dish for young and old.
- Sarson ka saag ( fresh mustard leaves):- 1 kg
- Garlic:-80 gm
- Low fat white butter/ low fat butter/ soya oil:- 50 gm
- Rock salt;- as per taste
- Whole black pepper:- 5 gm( freshly grounded)
- Onion:-100gm (chopped)
- White sauce:- 150 gm( butter 50 gm, flour 50 gm, onion 1, cloves 2-3pc, milk-500ml)
- Fresh cream:-60 ml
- For the white sauce firstly make a roux( roux: equal quantity of butter and flour)
- Boil the milk with a whole onion( peel the skin) and prick the clove in the onion, let the milk cool down and keep aside
- For making the roux , take a non stick pan, melt the butter in slow flame, add flour and mix it with a wooden ladle till it mixes well.
- Then slowly add the milk in the butter and flour mixture and whisk to a smooth saucy texture in slow flame. Add seasoning of rock salt and freshly ground pepper.
- ( you can add 50 gm processed grated cheese to enhance the taste- optional)
- White sauce is ready, keep it aside.
- Wash the mustard leaves ( sarson ka saag) and drain it.
- In boiling water, add pinch of salt and add the mustard leaves, boil till it becomes soft and then drain it. Keep the water which will be used as a stock in later part. Chop the leaves.
- In a pan pour low fat butter/ oil, until it becomes hot ,add chopped garlic and onions, saute it till becomes golden brown, add chopped mustard leaves and cook well, you can add stock water while cooking( minimum 30 minutes otherwise it will leave a very strong and pungent smell)
- Add salt. When the mustard leaves releases water, cook in slow flames with covered lid until it becomes smooth paste.( you can add some more stock in the leaves while cooking)
- Once the paste is ready,( you can also pour the cooked paste in mixer grinder ) add 1 and half spoon of white sauce and cook for few minutes and the add the stock, until it form a semi thick liquid soupy texture.
- Serve hot with fresh cream and some sauted golden corn
- Basmati biryani rice ( long grain)-500gm
- Karela (big size)-500gm
- Onion (sliced finely) – 6 no Big
- Garlic -5-6 cloves
- Ginger paste:-1 tea spoon
- Tomato (chopped) – 4 no (medium)
- Saffron-1/2 tea spoon
- Milk-1 cup
- Cardamom – 4-5
- Cloves – 3-4
- Biryani masala (black cardamom, green cardamom, cinnamon, nutmeg, mace) – 2 and 1/2 tea spoon
- Kewra water-15 ml
- Rose water-15ml
- Aloo bukhara-50gm
- Refind oil-250 ml
- Clarified butter (desi ghee)-200 gm
- Broken cashew nuts (boiled)-30 gm
- Coriander – 60 gm chopped
- Mind -20 gm chopped
- Plain curd – 250gm
- Salt and sugar – acc to taste
- Firstly wash the karela (bitter gourd) and slit it into two piece.
- Then scoop out the seeds.
- In boiling water dip the scooped karela for 10 minutes, this will decrease the bitterness. Then wash the karela in cold water and keep aside, cool it.
- In a pan add oil, and in medium flame fry all the karela and keep aside( drain the oil completely)
- Take a separate pan, add 60ml fresh oil, in low flame add chopped garlic, 3 chopped whole onions, cashew nuts and saute well till golden brown, add 2 chopped tomato, add ½ tea spoon of biryani masala and saute well .Add salt according to taste and keep aside ,ensure the masala is well cooked, crunchy and dry. Put the masala in the karela’s and tie them finely with a thread..
- In a deep pan soak rice and wash thoroughly. Drain the water
- In a heavy bottom pan boil water & add green cardamom, cloves and salt, then add the rice. When the rice is almost 80% cooked drain the water and let the rice cool down.
- Take a heavy bottom utensil (Indian handi with tick bottom) also ensure this utensil/handi has a suitable lid to cover the top.
- In the handi, add clarified butter (150 gm) in slow flame, put the sliced onions (3 no) and saute well till golden brown, add ginger paste, tomato chopped (1 no) and cook well till a smooth paste is formed.
- Add the biryani masala 1 and ½ tea spoon, add salt, add a pinch of Kashmiri red chili powder, aloo bukhara and cook well.
- Add kewra water. Ensure the masala is not thick.
- Now on top of the masala, add a part of rice, then put the karela, then add another layer of rice.
- Sprinkle the ½ tea spoon biryani masala on the top of the rice.
- In a cup add milk and soak the saffron, add clarified butter, curd blend it and pour over the rice.
- 12 At last sprinkle the rose water on the top and cover the lid.
- Cover the lid with flour dough tightly or you can put some heavy utensil with hot water on the top of handi so that steam does not come out.
- On very slow flame cook the rice for half an hour (ensure the pan is thick bottom and the masala is in liquid form, otherwise the rice will be burnt).
- Remove from the flame mix the rice well, (do not forget to cut the threads of the karela while serving).
- Serve with brown fried onions.
- Blend chopped coriander (60gm), mint(20gm), curd-250 gm, salt and sugar according to taste.
- Add water to make it semi thick. Serve with the hot karela biryani.
Some Glimpses of the Event