SIGNATURE RECIPES

GREEN LEAF LETTUCE, POMEGRANATE AND SPROUT SALAD

INGREDIENTS:
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed black pepper
  • 5 tablespoons  olive oil
  • 1 1/4 lb green leaf lettuce, trimmed and leaves torn into 2-inch pieces 
  • 1/2 lb watercress (2 bunches),  cut into 1-inch pieces
  • 1 ¼ cups Seeds from 1 large pomegranate 
  • 3/4 cup sprouted beans

PREPARATION:
Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.

Combine lettuce, watercress, sprouted beans and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with  remaining pomegranate seeds.
   

GRILLED VEGETABLE AND CHEESE STEAK WITH BALSAMIC AND MINT SAUCE

INGREDIENTS:
  • 1/3 cup balsamic vinegar
  • 2 garlic cloves, minced
  • 2/3 cup olive oil
  • 1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
  • 1 12-ounce cottage cheese, cut crosswise into 8 slices.
  • 1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
  • 1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
  • 1  eggplant, trimmed, cut lengthwise into four 4-inch-long slices
  •  2 Large mushrooms, stems removed

PREPARATION:
Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.

Marinate the Steak in the marinade and keep aside. Add zucchini, bell pepper, eggplant and mushrooms to marinade in bowl and toss to coat.

Place zucchini, pepper, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place cheese steak on grill. Cook until cheese is charred and wilted, about 2 minutes per side.

Stack cheese and vegetables on plates. Garnish with mint sprigs and serve.

   

MAKKAI MAAS KA SOYETA

INGREDIENTS:

  • 1 Kg. Lamb cuts with bone
  • 100 ml. Mustard Oil
  • 150 gms. Corn Kernels
  • 100 gms. Onion
  • 100 gms. Tomatoes
  • 50 gms. Green chilly
  • 80 gms. Ginger Garlic Paste
  • 25 gms. Green Cardamom
  • 60 gms. Red Chilly Powder
  • 60 gms Turmeric Powder
  • T0 Taste Salt

PREPARATION:
Soak corn kernels in water 2 hrs. Heat oil in thick bottom handi add green cardamom, ginger garlic paste stir a while add onion paste and chopped green chillies stir fry once golden brown add lamb to it stir till dry keep adding warm water in between to cook it to half done stage add corn kernels, add chilly and turmeric powder and fry for 10 mts. add chopped tomatoes cook for another 10 mts., add salt as per taste once done oil will come on top check the tenderness of the meat it should be soft. Garnish with chopped coriander and ginger juliennes.

Best served with Tawa Roti. A Glass of Red Wine may be served to start with..
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