Recipes from the Bay View

CHEESE FATAYER
Ingredients:
400g flour
8g yeast
40g salt
40g sugar
240g vegetable oil
40ml warm milk 
200g feta cheese
200g bread crumbs
40ml olive oil
80g onion
80g sweet red pepper
120g parsley
8g ground black pepper
40g mixed spicy powder
For the dough- 
250g flour 
100ml water
½ tsp salt                               
½ tsp yeast
½ tsp sugar 
½ tbsp olive oil 

Method:
Mix all ingredients together to make the dough. Keep aside in a warm place for 2 hours. Make stuffing with feta cheese, chopped parsley, white pepper, crumbs, and cheese. Now roll the dough on the table and using a cutter make triangle shaped pieces. Put stuffing inside (20g each). Bake at 180 C for 20 minutes. Serve with sauce and parsley (as a garnish).

CHICKEN LOLLIPOPS
Ingredients:
150g chicken wings
20g ginger paste
20g garlic paste
60g cooking oil
10g salt
6g fresh coriander
5g green chilli
5g black pepper
10g onion
15g flour
60g bread crumbs
10g cumin powder
1 egg
Soya sauce as required

Method: 
First marinate chicken wings with pepper, salt, soy sauce, red chilli  powder, vinegar, garlic and green chillies for 1-2 hours. Remove wings from the marinade. Spread flour over the wings, than dip into egg and finally add bread crumbs. The wings are now ready for deep frying. 

Serve hot wings with warm peanut butter sauce and coriander leaf (as a garnish).

FISH CUTLETS
Ingredients:
200g red snapper
20g salt 
60g cooking oil
10g green chilli
20g onion
20g ginger
20g garlic
5g crushed black pepper
10g fresh coriander
70g beaten eggs
40g bread crumbs
40g flour

Method:
Boil fish with little salt and lemon juice. Allow to cool. Remove all fish bones. Add mashed potato, salt, white pepper and cumin powder. Mix all ingredients together with portion of a beaten egg. Make a cutlet shape (40g each). Spread flour over the cutlet, then dip into egg and finally add bread crumbs. The cutlets are now ready for deep frying. Serve hot cutlet with grilled vegetable cubes and mayonnaise.

SPICY CHICKEN SKEWERS
Ingredients: 
400g chicken
40g yoghurt
40g ginger paste
40g garlic paste
20g red chilli powder
20g turmeric powder
80g mustard oil 
20g garam masala powder
8g cumin powder
160g tomato
160g onion
160g capsicum
160g cooking oil

Method:
First marinate chicken fillet with yoghurt, ginger paste, garlic paste, red chilli powder, turmeric powder, garam masala powder, and cumin powder.  Set aside for 1-2 hours. Remove chicken fillet from the marinade.  Grill fillet on low heat in a frying pan (5 minutes). Serve hot chicken skewers with capsicum, warm peanut butter sauce and coriander leaf (as a garnish).

Photo: Sazzad Ibne Sayed
Food prepared by Radisson Blu Chittagong Bay View