Chef John Macedonius Fernandes of Out Of Pao shares his special Christmas recipes.
Pesto Pao
Ingredients
- 45 gm mozzarella cheese
- 60 gm tomato
- 100 gm basil
- 20 gm garlic
- 50 gm peanuts
- 30 ml vegetable oil
- 40 gm iceberg lettuce
- 2 soft pav
- 30 gm nachni chips
Method
- Blanch the basil for a few minutes.
Take it out and put it in ice water to cool down.
- Add sliced garlic, peanuts and vegetable oil and grind into a paste.
- Cut mozzarella and tomato into batons, toss with some pesto sauce and season with salt.
- Cut open the pao.
Apply the pesto sauce to the pao.
Place iceberg lettuce, mozzarella and tomato batons on the pao.
Close the pao and grill it.
Serve with nachni chips.
Country Cottage
Ingredients
- 80 gm malai paneer, crumbled
- 2 soft pav
- 30 gm nachni chips
- 12 gm iceberg lettuce
- 5 gm garlic, chopped
- 10 gm onion, sliced
- 5 gm fresh red chilli
- 5 gm green chilli
- 30 gm oyster sauce
- 3 gm sweet basil
- 30 gm mayonnaise
- 30 ml vegetable oil
Method
- Heat the oil in a pan.
Add chopped garlic and fry for a minute.
Add sliced onion and fry turn they turn golden.
Add the chopped chillies, paneer and toss.
Add oyster sauce, salt, basil leaves and mix it well.
- Cut the pao in half and apply mayonnaise to it.
Place lettuce and paneer mixture.
Close the pao and grill it.
Serve with nachni chips.
