Roasted Halibut with Turned Vegetable and Cider Beurre Blanc

Ingredients

• 4 pc
  halibut fillet (120 -150g each)
• 50ml
  olive oil

Beurre Blanc

• 100g
  shallot, peeled and chopped
• 125g
  butter
• 300ml
  apple cider
• 50ml
  apple cider vinegar
• 50ml
  cream
• 20g
  tarragon, freshly chopped
• salt and pepper to taste

Garnishes

• 300g
  baby carrot
• 10 nos.
  asparagus
• 500g
  potato

Method

1. To make the beurre blanc, chop shallots and sauté with 25g of butter, add apple cider vinegar, apple cider and cream. Reduce to ½ of volume, strain and return to a pot.
2. Turn the baby carrot, asparagus and potato.
3. In a pot of boiling water blanch the carrots for 10 minutes or until soft. Remove from water. In the same water, blanch the potatoes for 15 minutes or until soft in simmering water.
4. Preheat oven to 180C. In a non-stick pan, pan-fry the Norwegian halibut until golden brown, flip and bake in the oven for 7 minutes.
5. To finish, trim the fish and place on the plate. Bring the sauce to a boil and add the remaining cubes of cold butter. Using a whisk, whisk slowly until the butter is fully incorporated into the sauce, then remove the sauce from the heat, add tarragon and keep warm. Garnish the plate with the turned vegetables and drizzle the sauce around.

How to make Mint-Chocolate Brownies

 

 

 

 

 

 

Ingredients

• 1 cups (2 sticks) butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 11/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
• Shaved Creme de Menthe thins (recommended: Andes)
• Chocolate frosting

Frosting:

• 1/2 cup (1 stick) butter, melted
• 1/3 cup cocoa
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

THE GOLKONDA HOTEL CHRISTMAS CARNIVAL

Christmas Carnival on 24th - 25th December 2012
2 days of absolute fun
X-Mas Eve - Turkey-dinner 24th December at MELANGE - Timings : 8pm to 11pm
X-Mas Carnival - 25th December at Medows Lawns - Timings : 10am to 5pm - Price 100Rs/- only per person
Food courts to ensure you have a wide range to choose from!
Bowling alley, hoopla, bouncy, caricature, balloon twister, dance, kids DJ and clowns to ensure your kids have a great time too!
Interactive DJ to keep you enthralled
our special way to show you we care - A return gift!
x-mas 25th December at MELANGE - Timings : 1pm to 4:30pm

Hyderabadi Kacchey Gosht Ki Dum Biryani

Recipe of the week : How to make Hyderabadi Kacchey Gosht Ki Dum Biryani

















Serves (06-08) portions

Ingredient:  Quantities
1.Mutton Biryani Cut   1kg
2.Basmati rice   600g
3.Shahi Jeera   20g
4.Clove  2gm
5.Cinnamon  2gm
6.Green cardamom  2 gm
7.Bay leaf  2gm
8.Brown onion slices  150gm
9.Ginger and garlic paste  100gm
10.Salt  to taste
11.Curd  200gm
12.Ghee  100gm
13.Red chili powder  20gm
14.Lemon Juice   20 g
15.Ginger julienne  10g
16.Green chili  20g
17.Mint leaves  15g
18.Saffron  1g
19.Kewra water  2g
20.Rose water  2g
21.Milk   300ml

22.Raw Papaya Paste  150 gm
23.Coriander leaves  100 gm
24.Coriander Powder  30gm
25.Turmeric Powder  10gm

  Method:
1.Marinate the Mutton with whole spices, add ginger garlic paste raw papaya paste,and salt.
2.Allow the meat to penetrate the spices into the meat fibers for about 60-75 minutes
3. Add the curd, and melted ghee into the marinated mutton.
4.Wash and soak rice for 45 minutes.
5. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
6. Add the salt and only par boil rice and remove.
7. Transfer the marinated Mutton handi on the flame on a Flat Griddle and then add the par-boiled   basmati rice into the handi in layers .
8. Add the mix of Ghee,Saffron and milk on top layer of rice so that it reaches the bottom of the handi.
9. Seal the Handi with a dough lid and place on a high flame to cook the meat and sealing the juices  and simmering the flame  and providing the heat from top as well as bottom-Dum Cooking Method
10. Garnish with golden brown onions, chopped coriander and mint leaves .
11.Serve accompaniment Salan , raita along with Sliced Onion and roasted papads

Hoe to make Frozen Peanut Butter Pie Pops(recipe)

TOTAL TIME : 8 hr 40 min

Prep                : 40 min

Inactive Prep   : 8 hr 0 min

Cook:--

 

YIELD            : Makes 16 pops

LEVEL           : Easy

Ingredients

• 1/2 cup graham cracker crumbs
• 1/4 cup salted pretzels, crushed
• 1/4 cup granulated sugar
• 1 tablespoon cocoa powder
• 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled
• 12 ounces cream cheese, room temperature
• 8 ounces creamy peanut butter
• 4 ounces powdered sugar

• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla bean paste
• 1/4 cup salted dry roasted peanuts, finely chopped
• 1 1/2 cups heavy cream
• 1/2 cup small chocolate-covered rice balls or toffee pieces
• 6 ounces dark chocolate
• Special equipment: pop mold with sticks

Directions

To make the crust, place graham crackers, pretzels, granulated sugar, and cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside.

Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute. Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes. The mixture will become light and fluffy. Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside.

Clean the mixing bowl and add the heavy cream. With a whip attachment, whip the cream until slightly firm peaks. Be careful not to over whip. Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream.

Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold. Sprinkle the chocolate balls over the mix. Pipe more mix, making sure to tap again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate balls and crust. Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight.

Melt the chocolate and keep warm. To unmold the pops, dip the mold into hot water. Gently twist the sticks as you lift the pops out of the mold. Dip the pops one at a time into the warm chocolate allowing the excess chocolate to run back into the bowl. Place the pops on a pan and return to the freezer. The pops can stay for up to 2 weeks wrapped in an airtight container.

                                                                                                                                   Hotels of Hyderabad 

Cake Mixing Ceremony for the Forthcoming Christmas at The Golkonda Hotel

How to make hyderabadi chicken biryani at home

Chicken Biryani is a very popular Hyderabadi recipe. Learn how to make/prepare Chicken Biriyani by following this easy recipe.   Ingredients:

• 1 kg Chicken (pieces) • 500 gm Basmati Rice (washed and soaked for 30 min) • 4 tbsp Garam Masala (whole) • 4 tsp Garam Masala Powder • 50 gm Butter • 4 tsp Garlic (chopped) • 1 cup Onions (sliced) • 4 tsp Ginger (chopped) • 3 tsp Red Chili Powder • 1 tbsp Coriander Powder • 5 tbsp Oil • 2 tsp Turmeric Powder • 2 cup Curd (yogurt) • 3/4 cup Tomato (chopped) • 4 Bay Leaves For the marinade : • 1-1/2 tsp Red Chilli Powder • 2 tsp Ginger (chopped) • 2 tsp Garlic (chopped) • 1 tsp Garam Masala Powder • 1 tsp Turmeric Powder • 1 cup Yoghurt • Salt For garnishing: • 1/2 gm Saffron (dissolved in 1/2 cup milk) • 2 tbsp Rose Water

How to make Chicken Biryani:

• Put all the ingredients of the marinade in a bowl and mix well. • Add chicken pieces to it and leave for an hour. • Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it. • Cook the rice until 3/4 th is done, drain and keep it aside. • Heat oil in a thick bottomed pan and add remaining whole garam masala. • Allow it to crackle, add sliced onions and cook it till light golden brown. • Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice. • Cook for 5 minutes, combine marinated chicken with it. • Cook until chicken is tender. • Place alternate layers of chicken and rice. • Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top. • Carefully end it with the rice layer topped with saffron & rose water. • Cover and seal it with an aluminum foil. • Cook it further on low flame for 10-12 minutes. • Chicken Biryani is ready to serve.

THE GOLKONDA HOTEL - KEBAB & BIRYANI Festival : Jewel of Nizam

KEBAB & BIRYANI Festival : Jewel of Nizam - THE GOLKONDA HOTEL

Indian cuisine’s greatest contribution to global gastronomy – Kebabs & Biryani !

Flavour of Mughals, Nawabs & Nizams through the Afghan route come alive: Enticing smell of succulent

Kebab and rich aroma of steaming hot Biryanis, will enthrall every guest visiting Jewel of Nizam, at The

Golkonda Hotel.

An array of aromatic flavours from Royal cuisines that would create a tingling in your taste buds made

from the age-old recipes by expert chefs with well chosen exotic spices & ingredients.

Vegetarian or Non- Vegetarian, Jewel of Nizam has many dishes to offer for everyone.

Highlights:

- A beer compliments with every two kebabs you order.

- Noorani Machchi kebab, Glafi Reshmi Kebab, Rajmah Gilawat, Nalli Gosht Biryani, Murg Sofeyani Biryani,

Kacchi tarkari Nizami biryani… to name few.


Timing:

For Lunch (12.30pm to 3.30pm) & Dinner (7.30pm to 11.30pm)



Date

From: 25th August to 9th September 12

Venue:
JEWEL OF NIZAM - THE GOLKONDA HOTEL HYDERABAD

www.thegolkondahotel.com
Phone : 040 - 66110101

THE GOLKONDA HOTEL
10-1-124
banjara hills, masabtank,
Hyderabad - 500028

IFTAR DINNER @ THE GOLKONDA HOTEL HYDERABAD

IFTAR DINNER @ THE GOLKONDA HOTEL HYDERABAD

at JEWEL OF NIZAM
7:00 - 11:30 PM
Rs.786/- per person (exclusive of taxes)

THE GOLKONDA HOTEL
BANJARA HILLS,
MASABTANK
HYDERABAD - 500028
www.thegolkondahotel.com

THE GOLKONDA HOTELS HYDERABAD - Pastas & Risotto fiesta

THE GOLKONDA HOTELS HYDERABAD

PASTA & RISOTTO FIESTA  

Over two decades, The Golkonda hotel has curved a niche for itself with its contemporary culinary trends, consistency and creativity. World Cuisine restaurant located at the lobby label is a popular joint amongst foodies of Hyderabad. The long-list of regular patrons always awaits for food festivals and culinary showcasing. In the past, various festivals have been appreciated and responded extremely well by guests. In order to keep abreast with our clients expectations, Melange will be celebrating Pastas & Risotto Fiesta.

Pasta has always been a favorite food owing to its quick and light appeal. With fast catching up amongst all class of people, Italian cuisine has become extremely popular. However, Pizzas are not the only offerings from an Italian Kitchen. While Pasta has already made its culinary dominance, it’s time to showcase Risotto – the other sumptuous selections from Italian Culinary world.

Apart from being trendy and appealing, Pastas and Risottos are considered healthy owing to its fresh ingredients and abundance usage of Olives in the form of Oil and vegetable in itself.

An array of different pastas tossed with choicest sauces will make this monsoon ever interesting. Chefs are all set to prepare the home-made stuffed pastas in its true Italian spirit.

Barilla Pasta along with Olivia extra virgin olive oil are key ingredients used to keep the dishes tasty and healthy. Fettuccine, Spaghetti, Penne Rigatoni, Linguini, Cannelloni, Lasagna, Strozzapreti, Farfalle, Home-made Ravioli to name few.

For Rice lovers, Arborio rice has been flown in for risotto. Italian home-style risotto will be offered in its different styles and preparation.

Melange will be celebrating Pastas & Risotto fiesta from 22^nd June onwards till 1^st July. Chef Anurudh Gupta, will be stirring Italian magic out of his cooking pan.

Press Meet on PASTA & RISOTTO FIESTA is scheduled at The Golkonda Hotel on 20^th June, 11.30am.

 

For more information Contact:

Bappa Bhattacharjee Anurudh Gupta

Food & Beverage Manager Executive Chef

The Golkonda Hotel The Golkonda Hotel

9553456677 9666777517

 www.thegolkondahotel.com 

HOTELS IN HYDERABAD THE GOLKONAD

The Golkonda Hotel Hyderabad The Golkonda Hotel Hyderabad is an exclusive Business Chic hotel located at the foot of Banjara Hills and very near to the Hitec City and other business centres. The Golkonda Hotel Hyderabad is an ideal hotel for both business and leisure traveler and is very close to the Hyderabad International Airport. For those who want to travel to Hyderabad,The Golkonda hotel is only moments away from the city’s main commercial, shopping and entertainment hubs. This Golkonda is beautifully furnished in contemporary style with lavish use of glass, wood and steel, providing a distinctive level of luxury, comfort, impeccable service and value for money. ACCOMMODATION Retreat to a space that is contemporary, comfortable, chic and lifestylish. Luxurious accents and thoughtful room details were designed with the business and leisure traveler in mind. The discerning traveller will find each guest room warm, inviting, and hard to leave  for more details visit www.thegolkondahotel.com

MANGO FEST AT THE GOLKONDA HOTEL

MANGO FEST AT THE GOLKONDA HOTEL
Gulabkhas, mallika, amrapali..
A mango by any other name, would taste as sweet!

11th May 27th May
That is what Shakespeare's Juliet would have said. Discover it from yourself,
only at the Golkonda Mango Fest. The exotic menu includes Mango chicken Shashlik,
Mamidikaya Annam, Mango Phirni and Mango Candy. All prepared from a
variety of mangoes handpicked from across India. It's time for aam amore

THE GOLKONDA HOTEL HYDERABAD
BANJARA HILLS MASABTANK
HYDERABAD 500028
66110101
info@thegolkondahotel.com
www.thegolkondahotel.com

THE GOLKONDA HOTEL HYDERABAD

The Golkonda Hotel Hyderabad
The Golkonda Hotel Hyderabad is an exclusive Business Chic hotel located at the foot of Banjara Hills and very near to the Hitec City and other business centres. The Golkonda Hotel Hyderabad is an ideal hotel for both business and leisure traveler and is very close to the Hyderabad International Airport. For those who want to travel to Hyderabad,The Golkonda hotel is only moments away from the city?s main commercial, shopping and entertainment hubs. This Golkonda is beautifully furnished in contemporary style with lavish use of glass, wood and steel, providing a distinctive level of luxury, comfort, impeccable service and value for money.

 ACCOMMODATION Retreat to a space that is contemporary, comfortable, chic and lifestylish. Luxurious accents and thoughtful room details were designed with the business and leisure traveler in mind. The discerning traveller will find each guest room warm, inviting, and hard to leave

FOOD & BEVERAGE Indulge in gourmet refinement Take your senses on a culinary tour and dine in our two remarkable restaurants serving both Indian and Global Cuisine. Combined with our unique surroundings, a sumptuous culinary experience will be enjoyed with every dish. visit www.thegolkondahotel.com

DOSA UTSAV AT THE GOLKONDA HOTEL

DOSA UTSAV AT THE GOLKONDA HOTEL

for more details visit www.thegolkondahotel.com

Jewels Of India THE GOLKONDA HOTEL HYDERABAD

Jewels Of India
culinary festival

Ten royal Indian cuisines.
Ten legends to feast upon

A celebration of India's culinary treasures on the fiest anniversary of the Jewel of Nizam. A congregation of chefs from across the nation recreate the delectable delights of a golden past. You are invited.

NawabiAWADH & Regol RAMPUR (10th & 11th), Gallant PESHWAR & Kingly KASHMIR (12th & 13th) Crowning MUGHLAI & Princely BHOPAL (14th & 15th), Imperial CHETTINAD & Stately KONKAN (16th & 17th), Royal RAJASTHAN & Grand GUJARAT (18th & 19th).



10 to 19th February, 2012
JEWEL OF NIZAM
The Golkonda Hotel Hyderabad, Banjara hills, masabtank.
www.thegolkondahotel.com