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  • Healthy Home Quarantine Recipes by Jaypee Hotels and Resorts

    Published on March 30, 2020

    Paneer/ Tofu Satay by- Ashish Joshi, Executive Chef ,Jaypee Siddhar 

    Ingredients                                     Quantity

    Paneer / Tofu                                          200gms

    Thai Red Curry Paste                        2tbsp

    Coconut Milk                                        06tbs

    Fresh Red Chilli                                   2nos

              Oil                                              30ml

    Lemon Grass                                         01no

    Lemon Leaf                                            02no

    Glangal                                                  01 Small No

    Corinder                                                05gms

    Lemon                                                      01nos

    Salt                                                         To Taste


    Mix all the ingredients together in a bowl except the paneer / tofu.

    Cut the paneer / tofu inti ½ inch thick finger shape.

    Now put the ready mixture of step 1 over the paneer / tofu fingers and mix well. check for seasoning and let it marinate for 1 hour.

    Put the marinated fingers on individual stay stick or a long toothpick.

    Cook on a grill and baste with oil. When cooked remove from grill and serve hot on a sizzling plate along with peanut sauce.

    Peanut sauce

    Ingredients                                               quantity

    Coconut milk                                                 01cup
    Peanut                                                  1/4cup
    Red curry paste                                             01tbs
    Lemon leaf                                                        02-03
    Coriander                                                          05gms
    Galangal                                                           02gms
    Fresh red chilli                                              02-03nos
    Salt                                                              to taste



    Blend the above ingredients together till smooth.

    Heat the pan and put oil add the above paste into it and reduce it till it is a thick coating consistency.

     Vegetable, Sprouts & Oats Cutlet recipe by Chef de cusine- Indian- Anuj Mathur- Paatra Jaypee Greens Golf and Spa Resorts


    • Chopped carrots: 20gms
    • Chopped beans: 20gms
    • Green peas crushed: 20gms
    • Home grown sprouts: 100gms
    • Cottage cheese grated: 30gms
    • Oats powder: 40gms
    • Cumin: 5gms
    • Ginger chopped: 5gms
    • Green chill chopped: 5gms
    • Salt: as required
    • Hing: as required
    • Peanut oil: for shallow fry/20ml
    • Fresh coriander chopped: few sprigs


     In a pan put peanut oil. Add cumin, Ginger, Geenchillies,  hing and Sauté well  Add carrot, beans, peas and sauté well till tender.

     Add Turmeric, sauté and remove from flame and cool it in a plate.

      Mix together mixture, cottage cheese, oats powder and salt and chopped coriander.

        Divide in small portions as desired and give shape, dust with oats powder.

       In frying pan shallow fry cutlets with peanut oil till golden brown from both sides and become crisp.

    Serve with mint chutney, tomato ketchup.