Fried Chicken

8 chicken drumsticks/breast
100 ml curd
1 beaten egg
50 gm all purpose flour
50 gm bread crumbs
2 tsp chilli powder
1 tsp white pepper powder
1 tsp dried and powdered onion
1 tsp dried and powdered basil/tulsi leaves
1 tsp dried and powdered oregano/omam leaves
1 green chilli, chopped
1 tsp dried and powdered garlic
1 tsp dried and powdered ginger
Salt to taste
Oil for frying

Wash and clean chicken. 
Drain water well from chicken.
Add beaten egg, curd, 1/2 tsp chilli powder, 
salt to chicken and mix well. 
Marinade it for at least 3 to 4 hours.
Ground all purpose flour, green chillies, white pepper, oregano, 
garlic, ginger, basil or tulsi leaves, remaining chilli powder, salt.
Cover marinated chicken with ground spicy all purpose flour mix 
and then with bread crumbs.
Heat oil in a thick bottom kadai/wok and deep fry the chicken in a slow fire till it is cooked.
Serve hot with tomato ketchup.

Courtesy: Chef Divya Burman

Mutton Korma

1/2 kg Mutton
2 Tbsp ginger paste
2 Tbsp garlic paste
6-8 tbsp or more of oil 
2 Tbsp ghee 
4 medium sized onions 
3 badi ilaich  (large cardamom)
6 choti ilaichi (small cardamom)
8 cloves 
3 or 4 small cinnamon pieces
2 or 3 tez patta ( bay leaf)
2 Tbsp black pepper 
1 tsp Zeera (cumin seeds)
1/2 tsp kaala zeera (black cumin seeds)
1/4 tsp jaiphal (nutmeg)
1/4 tsp javitri (mace)
1 tsp dhania (dry coriander) powder 
2 tsp deghi mirch (dry chilli powder) powder
1 cup yoghurt 
1 tsp garam masala / 2 Tbsp ghee mixed in a deep kadchi (spoon)
4 green chillies 
1 Tbsp dhania (fresh coriander)leaves 
About 10 pieces each cashews and kishmish (raisin)
Sil batta ( grinding stone) to grind ginger and garlic, pepper, 
javitri and jaiphal, dhania seeds, jeera and cinnamon

Fry onions in oil / ghee with a bit of salt till crisp. 
Remove and put them on a kitchen towel to cool and dry till crisp. 
In same oil/ghee fry the mutton till color changes, 
which will be about 10 minutes on medium heat. 
Add ginger-garlic paste and fry for another 10 minutes on medium heat. 
Cool a bit and add nicely stirred yogurt, spoonful at a time and keep blending 
(will become prickly by the end of cooking adding a delightful texture to dish) 
Cook till oil separates.
Add coriander powder, salt, chillies, tez patta and fry well again on medium heat. 
Add crushed cooked onions. 
Put water (should be hot water) whenever you feel the need. Keep stirring. 
Cook on low heat till meat is tender. 
Sprinkle javitri/jaiphal/ilaichi 4 split whole green chillies.
Heat 1 tbsp ghee, add garam masala when the ghee starts sputtering. 
Put as much water required for thick curry and shut pan/cook with dum 
(for the dum: freshly made dough to seal the lid)
Serve hot with naan, bread or rice

Chicken Fried Rice

1 1/2 cup rice (Basmati rice)
100 gms chicken boiled with pepper, salt and chopped finely
2 eggs
1tbsp Ginger minced
1tbsp Garlic minced
100 gms finely chopped french beans
100 gms finely chopped carrot 
1 tbsp finely chopped celery
100 gms finely chopped capsicum
1/2 cup shredded cabbage
3 Green Chilli cut in lengthwise
4 sticks celery (ajmoda)
1 bunch spring onions
2 tbsp soy sauce
a pinch of freshly ground white pepper powder
4 tsp refined oil
salt to taste

Boil the rice with 1 tsp salt and 1 tsp oil 
so that each grain of the cooked rice should be separate. 
Drain and rinse under cold water. 
Drain and Keep aside.
Whisk together the eggs, 2 teaspoons of water , 
salt and pepper and shallow fry in a pan to make an omlette. 
Cut into bite-sized pieces and keep aside.
In the same pan shallow fry the chicken and keep aside
Cut the vegetables into small pieces. 
Finely Chop the leaves of the spring onions.
Heat the oil thoroughly in a vessel/wok 
Add ginger, garlic and green chilli and mix well
Add the vegetables and toss well. 
Cook on a high flame for 3 to 4 minutes.
Add the rice, omlette,chicken soya sauce and salt. 
Mix very well and cook for 2 minutes.
Garnish with spring onions and serve hot with chillies in vinegar, soy and chilli sauce.

Chicken Lollipop

500 gms chicken lollipops 
2 Tbsp flour
1 tsp chilli flakes
Sea salt
Pomace oil for deep frying

For the Thai Hot Sauce:
1/2 cup of Thai Sweet and Chilli Sauce
1/2 cup of hot Sauce 
1/2 cup water 

For Sour Cream With Chives:
4 Tbsp of sour cream 
1 Tbsp finely chopped chives

In a flat tray sprinkle the flour and season with chilli flakes, salt, pepper.
Coat the chicken lollipops with the flour mix.
Heat the pomace oil and deep fry the lollipops until golden brown.

For the Thai Hot Sauce:
In a pan add equal amounts of thai sweet and chilli sauce, 
hot sauce, water and bring it to boil.
Let it simmer till it reaches a thick consistency. 

For the Sour Cream with Chives:
Take 4 table spoons of sour cream in a small bowl and sprinkle with chopped chives.
Serve the chicken lollipops with thai hot sauce and sour cream.

Courtesy: Chef Joey Matthew

Misal Pav

To make paste for gravy/sauce: 
2 Tbsp oil 
1 tsp ginger paste 
1 tsp garlic paste 
1 cup chopped onion 
1 cup chopped tomato 
3/4 cup grated coconut 

To make gravy:
3 Tbsp oil 
Spice Paste (as above) 
Salt to taste 
1 tsp red chilly paste 
1 tsp garam masala 
1/2 tsp turmeric powder 
1 tsp cumin-coriander powder 
1/2 tsp cinnamon & clove powder 
3 cups water (or as required to adjust the consistency) 

To make usal:
3 Tbsp oil 
1 tsp garlic paste 
1 tsp ginger paste 
1/2 tsp hing (asafoetida) 
1 1/2 cups steamed matki (moth) or mix sprouts soaked overnight 
1 cup boiled potato (cut into square pieces) 
1/2 tsp turmeric powder 
1 tsp garam masala 
1/2 tsp cinnamon-clove powder 
1 lime juice 
3 cups water (or as required) 
Salt to taste 

For Garnishing: 
Chopped onion 
Mix dry farsan 
Chopped coriander 
To serve with: 
Paav, slice of lemon

To make paste : 
Heat oil in a pan. 
Add ginger paste, garlic paste and chopped onion. 
Saute till the onion is transculent. 
Then add chopped tomatoes and grated coconut. 
Mix well and saute it for few minutes. 
Allow the mixture to cool. 
Grind it into smooth paste. 

To make gravy: 
Heat oil in a pan. 
Add the ready paste into oil and saute it for 2 minutes. 
Then add salt, red chilly powder, garam masala, turmeric powder, 
cumin-coriander powder, clove-cinnamon powder and mix it. 
Then add water in it. 
Cook till the mixture starts leaving oil. 
Transfer it in a bowl and keep it aside. 

To make Usal: 
Heat oil in a pan. 
Add ginger paste, garlic paste and asafoetida. 
Saute it for a minute. 
Then add soaked & boiled sprouts and potatoes. Mix it. 
Then add salt, turmeric powder, garam masala, 
clove-cinnamon powder and lime juice. 
Add water to it. 
Cook it for 8-10 minutes. 
Transfer it in a separate bowl. 

To make Misal: 
Take a serving bowl. 
First pour ready usal in the bowl. 
Then pour the red gravy over it. 
Thereafter, add finely chopped onion, farsan to the mixture. 
Garnish it with chopped coriander. 
Serve it with pav and a slice of lemon 

Courtesy: Amarendra Mulye