THE ART OF RELAXATION COMES IN MANY FORMS; PAINTING, TAKING A STROLL IN THE WOODS, READING, LISTENING TO MUSIC OR SINGING ONE’S LUNGS OUT. HOWEVER, ON THE CONTRARY TO POPULAR BELIEF COOKING IS ALSO CONSIDERED AS A PART OF UNWINDING ONESELF.

It can be a great form of relaxation if you take the time to enjoy the activity – it provides many ways to get lost in thought, to meditate or to transport your thoughts back to special memories from your past. Whether you’re looking forward to preparing your family’s favourite meal or you’re cooking a dish that contains all your comfort foods, taking time to cook can always be something to look forward to. With that in mind, The Westin Dhaka brings six mouthwatering recipes you can try at home!

MEXICAN BEEF BBQ QUESADILLA


Ingredients:

  1. Grilled flour tortilla 1pc
  2. Beef strips 100gms
  3. Capsicum 25gms
  4. Onion 10gms
  5. Cream cheese 10gms
  6. Cheddar cheese 5gms
  7. BBQ sauce 10ml

Beef Marination:

  1. Salt 2gms
  2. Paprika 2gms
  3. L.P 5ml
  4. Olive oil 10ml
  5. Garlic 5gms

Cooking Method:

At first, marinate the beef at least for two hours. Then grill the marinated beef along with onion and capsicum, coated with bbq sauce. Then generously spread cream cheese on the tortilla, then all of the rest including cheese and seal. And lastly, cut in half and served with fries. Enjoy your Quesadillas!

SARSOON HILSHA

Ingredients:

  1. Fresh river Hilsha 2pcs
  2. Red Onion 1pc
  3. Green Chilies 3pc
  4. Black cumin seeds 5gms
  5. Yellow sauce 10ml
  6. Mustard Oil 5ml
  7. Mustard Paste 5gms
  8. Salt 2gms

Cooking Method:

Heat the pan and put mustard oil. Then add onion, cumin seeds, and green chilli. After a few minutes add yellow sauce followed by water. Place the fish and cook for a few minutes. Add mustard paste and cook until the sauce becomes thick, sprinkle with salt to taste. Served with fried onion and green chilli.

CHICKEN SOUVLAKI

Ingredients:

  1. Chicken breast 100gm
  2. Chopped garlic 5gm
  3. Dried oregano 2gm
  4. Dried rosemary 2gm
  5. Sweet paprika 2gm
  6. Lemon juice 1tbsp
  7. Olive oil 1tbsp
  8. Salt& Pepper 2gm
  9. Chilli flakes 2gm
  10. Pita bread 2pc

Tzatziki:

  1. Yoghurt 1cup
  2. Garlic 2gm
  3. Mint leaves 2gm
  4. Salt & sugar to taste

Cooking Method:

Marinate the meat for 12 hours before serving. After the marination, grill the meat on a medium flame until its cooked. And last but not the least served with fries and salad on the side.

MIX KEBAB

Ingredients:

Mutton Seekh

  1. Mince mutton 200gm
  2. Green chilli 4pc
  3. Onion 2pc
  4. Ginger paste 1tbsp
  5. Garlic paste 1tbsp
  6. Coriander leaves 1tbsp
  7. Cumin powder 1tbsp
  8. Chilli powder 1tbsp
  9. Chat Masala 1/2 tbsp.
  10. Lemon juice 5ml
  11. Salt 5gm
  12. Butter 5gm

TURKISH KOFTA

  1. Lamb 200gm
  2. Onion 1pc
  3. Garlic 5gm
  4. Nuts 20gm
  5. Pepper 1tsp
  6. Cumin powder 1tsp
  7. Chilli flakes 1tsp
  8. Olive oil 10ml
  9. Chopped parsley 2gm

CHICKEN TIKKA

  1. Chicken breast 200gm
  2. Lemon juice 1tsp
  3. Yoghurt 1tbsp
  4. Minced garlic 5gm
  5. Coriander powder 5gm
  6. Cumin powder 2gm
  7. Turmeric powder 2gm
  8. Ginger paste 5gm
  9. Chilli powder 2gm
  10. Mustard oil 3ml

BEEF SHISH KEBAB

  1. Beef cube 200gm
  2. Garlic 1pc
  3. Nutmeg 1/2 tsp
  4. Cardamom 1/2tsp
  5. Allspice 1tsp
  6. Paprika 1tsp
  7. Pepper 1tsp
  8. Lemon juice 1tbsp
  9. Olive oil 1tbsp
  10. Salt 5gm

Cooking Method:
For of the each of the kebabs, begin with placing all the ingredients in a mixing bowl mix all together and allow to rest at least 3-6 hrs. Preheat the grill to near about 425 degrees and lightly oil grill grates. Turn kebabs occasionally about 8-10 minutes until desired doneness. Served with Grilled Peppers, Onion, Tomato and raita Your mouth-watering kebabs are ready!

CHILEAN SEA BASS  LIVORNESE STYLE

Ingredients:

  1. Sea bass 220gm
  2. Baby Potato 40gm
  3. Assorted vegetable 60gm
  4. Cherry tomatoes 40gm
  5. Black olive 10gm
  6. Capers 05gm
  7. Anchovies 4gm
  8. Garlic 10 gm
  9. Parsley 2gm
  10. Lemon 2 pc
  11. Salt 40gm
  12. Pepper 20gm
  13. Basil leaf 2gm
  14. Cooking method

Preheat your oven to 450ºF and then heat some grapeseed oil in an ovenproof skillet on high heat. Dry the Sea Bass thoroughly and season with salt, pepper lemon juice and olive oil. Sear the fillets for about 3 minutes on each side, turning once, until you get a crispy golden crust on each side. Transfer the pan to the hot oven, roasting the Sea Bass for about 8 minutes until it is just cooked through. Enjoy your meal!

Cherry tomato sauce

Preheat the pan and add oil, add garlic slice make its golden brown colour. Add cherry tomato, black olive, capers and anchovies. Mixed them well and cooked it until cherry tomato turns to soften. At the end add parsley, basil chop.
Finely sautéed baby potato and mixed vegetable. Plate the fish, drizzle with sauce and sprinkle with fresh dill.

CHOCOLATE TRUFFLE TREE, EDIBLE SOIL WITH COTTON CANDY

Ingredients

  1. Dark Chocolate 50gm
  2. White chocolate 30gm
  3. Cream 20ml
  4. Strawberry puree 20gm
  5. Orio cookie 40gm
  6. Vanilla ice-cream 50gm
  7. Mint 10gm
  8. Candy floss 10gm

Cooking Method:

Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly. Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner
Make the candy floss with the help of a candy machine. The ideal colour is green to resemble a tree. At the end add two scoops of raspberry ice cream and garnish with chocolate soil and jelly
Prepare the base of the dessert accordingly followed by the tree. Start to prepare the floss, make sure to follow the right technique as you should get the Proper volume and present you dish!

Photographs by Eivan Sardar