At Novotel Kolkata, we often share easy-to-follow recipes from our kitchens that our patrons can try at home. These recipes are designed to be approachable yet delightful, ensuring that the home dining experience is as enriching as dining with us. Cooking at home is not just about preparing meals; it’s about creating moments of joy and nurturing a passion for the culinary arts.

CLEAR VEGETABLE SOUP

Ingredients
◘ 1 tablespoon olive oil or butter

◘ 1 medium onion finely chopped

◘ 2 garlic cloves, minced

◘ 2 medium carrots, sliced

◘ 2 celery stalks, sliced

◘ 1 small potato, diced (optional)

◘ 1 cup green beans, trimmed and cut into bite-sized pieces

◘ 1 cup spinach or kale (optional)

◘ 6 cups vegetable broth 1 bay leaf

◘ 1 teaspoon dried thyme or Italian seasoning

◘ Salt and pepper to taste

◘ Fresh herbs for garnish (like parsley or dill)

Instructions
◘ Prepare the vegetables: wash, peel, and chop the vegetables as needed.
◘ Saute the aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook until it becomes translucent about, for 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
◘ Add vegetables: Add the carrots, celery, and potato (if using). Saute for 5-7 minutes, stirring occasionally.
◘ Add broth and seasonings: Pour in the vegetable broth and add the bay leaf and thyme (or Italian seasoning). Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
◘ Add remaining vegetables: Add the green beans and spinach (or kale if using). Simmer for an additional 5-7 minutes, or until all vegetables are tender.
◘ Season and serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh herbs if desired.

TOMATO AND OLIVE BRUSCHETTA

Ingredients
For the topping

◘ 1 pint cherry or grape tomatoes, halved

◘ ½ cup pitted black olives (like kalamata or gaeta), chopped

◘ 2 tablespoons extra-virgin olive oil

◘ 1 tablespoon balsamic vinegar

◘ 2 cloves garlic, minced

◘ ¼ cup fresh basil leaves, chopped (or 1 tablespoon dried basil)

◘ Salt and pepper to taste

For the bread

◘ 1 baguette or ciabatta loaf

◘ 1-2 cloves garlic, halved (for rubbing on the bread)

◘ 2 tablespoons extra-virgin olive oil

Instructions
◘ Prepare the topping: In a mixing bowl, combine the halved tomatoes and chopped olives. Add the minced garlic, extra-virgin olive oil, balsamic vinegar, and chopped basil. Season with salt and pepper to taste. Mix well and let the mixture sit for at least 15 minutes to allow the flavors to meld.
◘ Prepare the bread: pre-heat your oven to 400°F (200°C). Slice the baguette or ciabatta loaf into 1/2-inch slices. Arrange the slices on a baking sheet. Brush each slice lightly with olive oil. Toast in the pre-heated oven for about 5-7 minutes, or until the bread is crispy and golden brown.
◘ Assemble the bruschetta: Once the bread is toasted, remove it from the oven. If desired, rub the warm bread slices with the cut sides of the garlic cloves for an extra hint of garlic flavour. Spoon the tomato and olive mixture generously onto each slice of toasted bread.

SPICY JALAPENO CHEESE CROQUETTES

Ingredients

For the filling

◘2 tablespoons unsalted butter

◘1 small onion, finely chopped

◘2-3 cloves garlic, minced

◘2-3 fresh jalapenos, seeded and finely chopped (or to taste)

◘1 cup grated cheddar cheese (sharp or mild)

◘½ cup cream cheese, softened

◘½ cup cooked and mashed potatoes (optional, for a firmer texture)

◘½ teaspoon ground cumin

◘½ teaspoon smoked paprika

◘Salt and pepper to taste

For breading

◘1 cup all-purpose flour

◘2 large eggs, beaten,

◘1 ½ cups panko breadcrumbs (for extra crunch)

Vegetable oil for frying

Instructions
◘ Prepare the filling: In a skillet over medium heat, melt the butter. Add the chopped onion and cook until softened, for about 3-4 minutes. Stir in the minced garlic and chopped jalapenos and cook for an additional 2 minutes. Remove from heat and let the mixture cool slightly.
◘ Mix the cheese filling: In a bowl, combine the grated cheddar cheese and softened cream cheese. Add the onion, garlic, and jalapeno mixture. Fold in the mashed potatoes to the cheese mixture for added firmness. Season with ground cumin, smoked paprika, salt, and pepper. Mix until well combined.
◘ Shape the croquettes: Using your hands or a small scoop, form the cheese mixture into bite-sized balls or oval shapes. Place the shaped croquettes on a baking sheet or plate.
◘ Bread the croquettes: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each croquette in flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing lightly to adhere.
◘ Fry the croquettes: Heat vegetable oil in a large skillet over medium heat. You want enough oil to come halfway up the sides of the croquettes. Once the oil is hot (around 350°F or 175°C), carefully add the croquettes in batches, being careful not to overcrowd the skillet. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the croquettes with a slotted spoon and drain on paper towels.

POTATO SAUNG

Ingredients
For the main dish

◘4 medium potatoes, peeled and diced into cubes

◘2 tablespoons vegetable oil

◘1 medium onion, finely chopped

◘2-3 cloves garlic, minced

◘1 small piece of ginger, minced

◘2-3 green chilies, slit (adjust to taste)

◘1 large tomato, chopped

◘½ cup fresh coriander leaves, chopped

◘1 teaspoon cumin seeds

◘½ teaspoon turmeric powder

◘1 teaspoon red chili powder

◘1 teaspoon garam masala

◘1 teaspoon coriander powder

◘1 teaspoon mustard seeds, (optional)

◘Salt to taste

◘Fresh coriander leaves for garnish

Instructions
◘ Prepare the potatoes: wash, peel, and dice the potatoes into small cubes.
◘ Cook the base: heat the vegetable oil in a large pan or skillet over medium heat. Add the cumin seeds and mustard seeds (if using). Let them sizzle for a few seconds. Add the finely chopped onions and saute until they become golden brown. Stir in the minced garlic, ginger, and green chilies. Cook for another minute until fragrant.
◘ Add spices and tomatoes: add turmeric powder, red chilli powder, coriander powder, and garam masala. Stir well to combine. Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala, about 5-7 minutes.
◘ Cook the potatoes: add the diced potatoes to the pan and mix well with the spice mixture. Season with salt and pour in enough water to just cover the potatoes. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.
◘ Finish the dish: once the potatoes are cooked and the curry has thickened to your desired consistency, stir in the chopped fresh coriander leaves. Adjust seasoning with more salt if needed.
Serve: garnish with additional fresh coriander leaves if desired. Serve hot with rice, roti, or as a side dish with any Indian meal.

FRUIT CUSTARD

Ingredients
For the custard

◘2 cups whole milk

◘½ cup sugar (adjust to taste)

◘¼ cup custard powder (vanilla or plain)

◘¼ teaspoon vanilla extract

For the fruit mix

◘1 cup diced apples

◘1 cup diced bananas

◘1 cup diced mangoes (or any other seasonal fruit)

◘½ cup grapes, halved

◘½ cup pomegranate seeds (optional)

◘½ cup chopped pineapples (optional)

Instructions
◘ Prepare the custard: in a small bowl, mix the custard powder with a few tablespoons of milk to make a smooth paste. Set aside. In a saucepan, heat the remaining milk over medium heat until it just starts to steam. Add the sugar to the milk and stir until it dissolves completely.

Slowly add the custard powder mixture to the hot milk, stirring constantly to avoid lumps. Continue to cook the mixture, stirring frequently, until it thickens and coats the back of a spoon.

This should take about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate until it is chilled and fully set.
◘ Prepare the fruit: wash and peel (if necessary) all the fruits. Dice the apples, bananas, mangoes, and any other fruits you are using into bite-sized pieces. Place the fruit in a large bowl.
◘ Combine custard and fruit: once the custard is fully chilled, gently fold it into the bowl of prepared fruit. Mix carefully to ensure that all the fruits are coated with the custard without breaking the fruit pieces.
◘ Serve: spoon the fruit custard into individual serving bowls. Garnish with a few extra pieces of fruit or a sprinkle of nuts or seeds if desired.
◘ Chill before serving: for best results, chill the fruit custard in the refrigerator for at least 30 minutes before serving.