Tuesday, September 22, 2020

The Exotic – Rasoi

Taste of Tradition with Chef Subir Chowdhury

The Ramee Grand Hotel, located in one of the porch areas of the Kingdom, Seef, can have you mesmerized with it’s service, it’s dining outlets, the warm welcome at the entrance etc.  Bahrain This Week explored a little more into the Ramee Grand Hotel and dined-in at a joint that took us through a journey of traditional Indian flavors; Rasoi. Rasoi is one of Bahrain’s elite Indian restaurants where 5-star dishes are prepared and served against the cosy and ambient backdrop of the sub-continent. Our Chef of the Week, the ambitious Subir Chowdhury showed us some of his talented cooking skills by cooking our Dish of the Week, Bhekti Macher. For the exact recipe, watch the video and awake the cook inside you!

Let’s get the ingredients right-

Sea bass fish Marination: serve for 4 Person
Fresh framed sea bass- 4 fillet (120 gm each)

Lemon juice- 1 tsp
Salt- 12 tsp
Chili powder- 12 tsp
Turmeric powder- 12 tsp
Cumin powder- 12 tsp
Oil for pan fry

Sautee Vegetable: serve for 4 Person
Carrot (dice) – 100 gm

Cauliflower (florets) – 100 gm
Fresh green beans (dice) – 100 gm
Mixed Bell peppers- 150 gm
Tomato (chop) – 50 gm
Onion (chop)-50 gm
Ginger (chop) – 12 tsp
Garlic (chop) – 12 tsp
Green chili (chop) – 12 tsp
Fresh coriander leaves (chop) – 20 gm
Cumin seeds- 14 tsp
Chili powder- 12 tsp
Turmeric powder- 12 tsp
Cumin powder- 12 tsp
Salt to taste

Mustard Sauce: serve for 4 Person
Mustard oil – 25 ml

Mustard seeds- 12 tsp
Chop onion-50 gm
Chop green chili – 12 tsp
Ginger garlic paste- 10 gm
Turmeric powder- 12 tsp
Mustard paste- 50 gm
Salt to taste
Water as per requirement

Garnish (crispy okra) Serve for 4 Person
Fresh Okra- 150 gm

Bengal gram flour (Besan) – 100 gm
Red chili powder- 12 tsp
Turmeric powder- 12 tsp
Cumin powder- 12 tsp
Coriander powder- 12 tsp
Salt -1 tsp
Chaat masala- a pinch
Oil for deep frying


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