Lake View Cafe | Great Kitchen Secrets | Renaissance Mumbai Convention Centre Hotel

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  • Garlic Butter Prawns

    Garlic Butter Prawns

  • Lucknowi bhuna gosht

    Lucknowi bhuna gosht

  • Orange Glaze Chicken

    Orange Glaze Chicken

Garlic Butter Prawns

Ingredients

Prawns 30-40 , 5 nos. 140 Grams
Garlic slivers 20 Grams
Olive oil 5 Milliliters
White wine 15 Milliliters
Black olives 5 Grams
Cheery Tomato( halves) 20 Grams
Basil leaves 3 Each
Tomato sauce 10 Milliliters
Butter 15 Grams

Method

  • Heat olive oil , add prawns and saute.
  • Add sliced garlic followed bywhite wine and reduce.
  • Drop in cherry tomato and olives, with thetomato sauce.
  • Drop in fresh chopped basil and finish with a knob of butter.
  • Adjust seasoning.
  • Serve hot.

Lucknowi bhuna gosht

Ingredients

  • 1/4 cup cooking oil
  • 3 pods green cardamom
  • 1 pod black cardamom
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 large onions, sliced thin
  • 6 cloves garlic
  • 1 (1/2 inch) piece fresh ginger root, peeled and julienned
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • salt, to taste
  • 2 tomatoes, pureed
  • 2 pounds lamb chops, rinsed and patted dry
  • 2 tablespoons water
  • 3 green chile peppers, halved lengthwise
  • 1/4 cup cilantro leaves, for garnish

Method

Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.

Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

Orange Glaze Chicken

Ingredients

Chicken thigh with bone 200 Grams
Garlic 5 Grams
Thyme 5 Grams
Olive oil 20 Grams
Salt and pepper As needed
Aubergine 40 Grams
Pakchoy 40 Grams
Whole orange 1 As Needed
Orange juice 30 Millilitres

Method

  • Marinate the chicken thigh with bone with garlic, thyme, olive oil, salt & pepper and orange juice.
  • Place chicken on hot grill, skin side first.
  • Put in on steel plate and place it in oven for 10 mins until the chicken's internal temperature reaches 74°C.
  • Reduce orange juice with butter and orange zest and put it on the top of chicken.