Embark on a culinary journey with a skilled chef who has mastered the art of blending flavors, textures, and creativity. This collection of three recipes encapsulates the gastronomic expertise of our chef, showcasing a diverse range of dishes that span various cuisines and culinary techniques. From the bustling streets of Kolkata to the innovative fusion creations, each recipe is a testament to the chef’s passion for culinary excellence.
A passionate foodie by nature and a fitness enthusiast who is driven towards perfection, Chef Vidisha Bathwal is the founder of Paprika Gourmet, an exotic artisan catering service that is Kolkata’s premium gourmet destination. Vidisha established her first company, ‘Paprika Gourmet’, in 2011.
Spearheading the day-to-day operations of the company, this young entrepreneur dons’ multiple hats and has been instrumental in enhancing the brand’s product quality, marketing, branding, and customer outreach. After impressing the discerning Indian palate and creating a niche for itself in the city, Paprika Gourmet has now expanded to Dubai by setting up a kitchen there. “My vision is to elevate the offerings of Paprika Gourmet to an all-new level and aim at positioning the brand as one that takes the city by storm. We’re aiming to captivate audiences and anticipate opening a restaurant in the near future,” says Bathwal.
Kolkata style Egg Roll
For the paratha dough
▪ 1½ cup All-purpose flour
▪ 1 teaspoon Sugar
▪ ½ teaspoon Salt
▪ 1 tablespoon Oil
▪ 100-110 ml warm water
Other ingredients for Kolkata egg roll
▪ 3 Eggs
▪ 1 large red Onion, thin sliced
▪ 1 medium Cucumber, julienne cut
▪ 2-3 green Chillies, thin sliced
▪ 1 Lemon
▪ 3 tablespoons Tomato Ketchup
▪ 1 ½ teaspoons Chaat masala
▪ 1 teaspoon black Salt
▪ pinch of Salt
▪ Oil for cooking
Method
1. Take 1 ½ cups of all-purpose flour for the dough and add it in a large mixing bowl mix salt, sugar into the bowl and oil into the mixing bowl, add the warm water in small portions slowly into the mixture and mix it nicely to make a soft dough. Let it rest fir 10 mins. in another bowl cut the onions add Lemon juice to it. Add cut cucumber and green chili to it. after the rest – cut the dough into Portions.
2. Start from the edge of the thin paratha to make small pleats by folding repeatedly. Then swirl the long thick folded paratha to a round disk like pinwheel pizza and cover and rest for 15 mins.
3. Drizzle 1 teaspoon of oil into the pan and place the rolled paratha on it Cook the paratha over medium flame for 1-2 minutes. Cook it till golden brown spots occur.
4. In a bowl, break an egg and add a pinch of salt into it. Whisk the mixture nicely and pour it over the paratha. Spread the mixture with a spoon.
5. Transfer the paratha on a flat surface facing the egg side on the top. Add sliced onion, cucumber and green chilies for the filling of the egg roll. Squeeze lemon juice over the salad, tomato ketchup, chaat masala and a pinch of black salt over the salad. Roll the egg paratha carefully but tightly.
Chili Paneer Maggi Noodles
Ingredients
● MAGGI masala noodles 1 pkt
● Oil 1 tbsp
● Sliced onion 2 tbsp
● Sliced capsicum 2 tbsp
● Water 210 ml
● Slit green chilly 1
● Paneer fingers 100 g
● Crushed black pepper 1/2 tbsp
● Soy sauce 1 tbsp
● White vinegar 1 tbsp
● Tomato sauce 1 tbsp
● Chili sauce 1 tbsp
● Spring onions 2 tbsp
Method
Prepare MAGGI Noodles Chilli Paneer
In a bowl, marinade paneer with chili sauce, tomato sauce, and soy sauce and keep aside. In a saucepan, heat oil. Add onion, capsicum, green chili, salt, pepper, and sauté for a minute. Now, add marinated paneer, sauté for one minute, add 210 ml water and vinegar and bring it to a boil.
Add MAGGI noodles and tastemaker, and cook for 2 minutes.
Transfer into a serving bowl.
Garnish with chopped spring onions.
Mango Kulfi
Ingredients
1ltr full fat milk
1/3 cup sugar
½ tsp cardamom powder
¼ cup roasted nuts sliced
1/3 cup mawa
½ cup mango pulp
1 pcs mango chopped finely
Method
Heat milk in heavy bottomed pan keep stirring to avoid sticking to the bottom of the pan to half, add sugar, add cardamom powder, add roasted nuts, add mawa. Keep mixing
Cook on low flame for 15 mins
Add mango pulp, whisk till smooth. let it cool down
Add chopped mangoes in the mixture
Put the mixer in a kulfi stand and let it set overnight.
Unmould kulfi by dipping it in room temperature water for 3-4 secs
Serve chilled drizzled with mango sauce, praline.
Optional way to serve – one can use mango skin as cup holder and freeze the kulfi it in
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