Chocolate Tart with Milk Chocolate Ganache

200 gm melted dark chocolate
150 gm milk chocolate
175 ml fresh cream

Melt the dark chocolate and cool it to the room temperature
brush them on silicon moulds.
Keep it in the freezer for at least 10 to 15 mins.

Boil the cream and add the mix of dark and white chocolate into it.
Pour in the melted mix into the chocolate mould.

Set it in the fridge for at least an hour and serve cold.

Courtesy: Chef Vicky Ratnani, 

Sesame Chicken

3 whole boneless chicken breasts

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying

Directions for Sesame Chicken:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes.
Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce:
mix together all of the sauce ingredients.
Pour them into a small pot and bring to a boil, stirring continuously.
Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken:
add the marinated chicken pieces a few at a time,
and deep-fry until golden brown.
Drain on paper towels.
Repeat with the remainder of the chicken.

Just before you are finished deep-frying,
bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over.

Sprinkle with sesame seeds.
Serve the Sesame Chicken with rice.

Courtesy: Chef Rhonda Parkinson, 

Apple Cinnamon Cake

Ingredients for the cake
2 apples, diced
125 gm butter
125 gm flour
125 gm castor sugar
2 eggs
25 gm honey

Ingredients for the Cream Cheese Icing
125 gm cream cheese
L tbsp cardamom
50 ml whipped cream

Whisk the sugar, butter & eggs together and  the flour,
diced apples, honey & cinnamon to it.

Scale this batter into a baking pan & bake for 35 mins at 170 C.
Allow it cool.

Whip the cream, cream cheese & cardamom together.
Spread this mixture over the cake.

Slice the cake into wedges & serve.

Courtesy: Chef Vicky Ratnani, 

Cafe Au Lait: Coffee and Cream Cheese Mousse

150 ml whipped cream
30 gm sugar
125 gm cream cheese
1 tsp gelatin
20 gm coffee powder
1 kg chocolate sponge or 6 cookies
100 gm chocolate
50 ml cream

Soak the gelatin in cold water , add little water to coffee powder.
Whip the cream and sugar, gently fold in the cheese and set it aside.

Melt the gelatin in the sauce pan and add little water to coffee power.
Mix the gelatin and coffee into the whipped cream.

Cut roundels of chocolate sponge and fill the whipped cream mixer in the mold and cover it with chocolate sponge.

Boil cream add chocolate to make ghanach.
pour over the chocolate sponge to give it a thin layer.

Set it in the fridge for 30 mins.

Courtesy: Chef Vicky Ratnani

Hot Pot Rice With Chicken and Shrimp

1 chicken breast, 5 to 6 ounces
1 pound red snapper fillets
1/2 pound large fresh shrimp
1/2 pound Napa cabbage
1 bunch spinach
1/4 pound bean thread (dried vermicelli) noodles
4 cups chicken or vegetable stock
2 cups water
1 tablespoon Chinese rice wine or dry sherry
2 slices ginger
1 green onion

Suggested Dips: (as needed)
Dark soy sauce
Light soy sauce
Sesame paste
Fermented bean curd (mashed)
Hot chili oil
Red rice vinegar
Hoisin sauce

Cut the chicken and red snapper fillets into thin slices.
Rinse the shrimp under warm running water and cut in half lengthwise.

Wash and shred the Napa cabbage and spinach.
Soak the bean thread noodles in hot water until softened.

Place the sliced chicken, shrimp, red snapper
and the shredded vegetables on separate platters on the table.

Place the dipping sauces on the table in small individual bowls.
Make sure each guest has a complete place setting,
including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

On the stove, bring the broth and water with the rice wine to a boil,
and add the ginger and green onion.

Transfer enough broth to the fondue pot or
hot pot so that the pot is approximately 2/3 - 3/4 full.
(How much broth you need will depend on the size of the pot).

Place the pot on the burner, and keep it simmering throughout the meal.
Keep the remaining broth warming on the stove top.

To serve, invite guests to spear the food with a dipping fork
and cook briefly in the broth until cooked,
then dip the cooked food in the sauces as desired.

Use a dipping basket to cook the vegetables in batches in the hot broth
and ladle out into the soup bowls.

Courtesy: Chef Rhonda Parkinson, 

Sugar Free Chocolate and Plum Cake

100 gm butter
100 gm sugar free natura
2 eggs
25 gm honey
100 gm melted chocolate
125 gm flour
350 gm dry fruits

In a large bowl, cream the butter and sugar free natura together.
Add in the eggs and honey and whip them together.

Add in the melted chocolate and fold in the flour and dry fruits into it.
Bake it at 170 C for 35 mins and serve hot.

Courtesy: Chef Vicky Ratnani


Fresh sole fish
1 tsp black pepper powder
Juice of 1 lemon
1 sliced onion
2 tsp coriander
2 tsp black pepper corns
2 tbs raw rice
6 cloves garlic
1 cup of grated coconut
1 cup of coriander leaves
1 large piece ginger (chopped)
1/2 tsp cinnamon powder
1/2 tsp clove powder
Groundnut oil
Half cup of tamarind paste
Cooking oil

Cut fish into even size pieces and marinate with salt,
black pepper powder and lemon juice for thirty minutes.

Dry roast coriander seeds, black pepper and raw rice till the rice turns brown.
Cool and grind it.

Now add garlic, grated coconut, coriander leaves, ginger and water.
Blend all the ingredients to make a fine paste.
Extract the pulp.

Do not throw away the water.
Blend the pulp again by adding half a cup of hot water to make a fine paste.
Extract the pulp again.

Take groundnut oil and add sliced onions and tamarind paste.
Then add the coconut extracts and salt.
Simmer on low heat.

Add fish pieces and cook for two minutes.
Add cinnamon powder and clove powder and stir gently.

Courtesy: Chef Marut Sikka, 


3 raw bananas
1 tbs butter
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
1 tsp white pepper powder
1 tsp rose petal powder
1/2 tsp ginger
1/2 tsp saunf powder
1 tsp wheat flour
1 tsp corn flour
A little bit of lemon rind

For the filling:
150 gm processed cheese (grated)
3-4 finely chopped green chillies
3-4 dried and chopped figs
Chopped coriander leaves
1/2 cup fresh pomegranate seeds
Juice of 1 lemon
Cooking oil

Cut the ends of the bananas and make a slit.
Cook them for five to seven minutes.

Cool the cooked bananas by putting them in cold water.
Peel and mash them well.

Add butter, salt and mashed bananas in a pan.
When the mixture turns a little pink, add cardamom powder,
cinnamon powder, white pepper powder, rose petal powder,
ginger and saunf powder.

Cook for sometime and then cool.

For the filling:
Mix cheese, figs, coriander leaves, green chillies,
pomegranate seeds, lemon juice and salt.

Add wheat flour and corn flour to the cooled banana mixture and mix well.
Now add lemon rind and lemon juice.
Shape the banana mixture into koftas, add the filling and seal the edges.

Heat oil in a pan and deep fry the kebabs till golden brown.
Serve hot.

Courtesy: Chef Marut Sikka, 

Stir Fried Kung Pao Chicken

2 boneless, skinless chicken breasts, 7 to 8 ounces each

2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch

2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar

8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional

Cut the chicken into 1-inch cubes.
Combine with the marinade ingredients, adding the cornstarch last.
Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables:
In a small bowl, combine the dark soy sauce, rice wine, and sugar.
Set aside.

Cut the chilies in half so that they are approximately,
the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic.

Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat.
Add 2 tablespoons oil.
When the oil is hot, add the chicken.

Stir-fry until it turns white and is 80 percent cooked.
Remove from the wok.

Add 2 tablespoons oil.
When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using.
Stir-fry briefly until they turn dark red.

Add the sauce to the wok.
Bring to a boil.
Add the chicken back into the pan.

Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil.
Serve hot.

Courtesy: Chef Rhonda Parkinson,


2 tbsp oil
3 - 4 capsicums (bell peppers)
1 cup of carrots, finely chopped
1 cup of cabbage, finely chopped
1 tsp mustard seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
salt to taste
3 tbsp carrots - for garnishing
3 tbsp cabbage - for garnishing

Slice off the top of the capsicums.
Scoop out the inside keeping them hollow.

Heat 1 tsp of oil in a pan.
add the mustard seeds, allowing them to splutter.

Add the cabbage and carrots and mix well.
Sprinkle the turmeric powder, salt, coriander and red chili powder and mix again.

Cover and let this mixture cook in its steam for five minutes.
Now stuff the capsicums with the mixture and fry them in one tbsp of oil.

Cover and simmer for 10-12 minutes till the capsicums become tender.
Garnish and serve.

Courtesy: Chef Aditya Bal,


For Grouper (also known as Reef Cod)
Grouper – 600 gm (150 each portion cleaned with skin on)
Lime juice – 60 ml
Sunflower oil – 120 ml
Salt and pepper – to taste

For Gingered Carrot Puree
Carrots – 200 gm
Ginger – 10 ml
Honey – 20 gm
Yellow butter – 10 gm
Salt and pepper – to taste

For Cumin Smashed Potatoes
Potatoes – 300 gm
Cumin – 1 tbsp
Sunflower oil – 120 ml
Salt and pepper

For Raw Mango Curry
Raw Mango – 150 gm
Sunflower oil – 60 ml
Methi seeds – 1 tsp
Turmeric – 1 tsp
Red chilli powder – 1/2 tsp
Basmati rice – 10 gm
Jaggery – 50 gm
Mustard seeds – 1 tsp
Curry leaves – 8
Coconut milk – 120 ml
Vegetable stock – as required
Salt and pepper – to taste

For Grouper:
Season the grouper fillet with lime juice, salt and pepper.
Just before service, pan sear the grouper in sunflower oil.
Drain off the excess oil.

For Gingered Carrot Puree
Wash, peel and cut the carrots into dices.
Boil the carrots and ginger in salted water till soft.

Drain out the excess water and pass it through the food processor to form a smooth puree. In a thick bottom sauce pan, melt butter and saute the carrot puree.
Add the honey.

Simmer the puree on a low flame till the moisture in the puree evaporates.
Season with salt and pepper.

For Cumin Smashed Potatoes:
Wash and boil the potatoes in salted boiling water till almost cooked.
Peel the potatoes and cut them into thick roundels.

Toast and crush the cumin seeds.
Pan fry the sliced potatoes in sunflower oil.

Season with salt and pepper.
Drain off the excess oil.

Smash the potatoes while they are warm and sprinkle crushed cumin seeds.
Just before service, heat up the smashed potatoes in the oven.

For Raw Mango Curry
Peel and cut the raw mango into dices.
Toast the basmati rice and make a fine dust out of it.

Bloom the methi seeds in sunflower oil and add in the diced mango.
Slowly sear the mango pieces.
Add in the turmeric powder and red chilli powder.

Slowly cook for about 5 to 7 minutes.
Add in water, just enough to cover the mangoes.

Bring the mixture to a boil and then simmer it till the mangoes are very tender. Add in jaggery and rice dust.

Season with salt and pepper.
Make a fine puree of the above mixture.

Strain through a single strainer if required.
Adjust the consistency of the puree with coconut milk and vegetable stock (if required).

In a heavy bottom pan bloom the mustard seeds and curry leaves in sunflower oil. Add in the puree and simmer for 5 to 7 minutes.
Season with salt and pepper.

For Presentation:
Serve the grouper in a dinner plate along side gingered carrot puree and cumin smashed potatoes.
Pour the Raw Mango curry around the grouper.

Courtesy: Chef Aditya Bal,


12.5 ounces silken tofu
2 ounces dark chocolate squares
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
2 tbsp orange zest
2/3 cup confectioner's sugar
4 digestive biscuits

In boiling water, take a double boiler and melt dark chocolate.
Keep stirring till the chocolate is melted.

Add cocoa powder.
Keep stirring to prevent lumps.

When the paste becomes smooth, remove from fire and add sugar.

Blend the sliced silken tofu in a food processor till it becomes creamy and smooth.
When the tofu is smooth, add vanilla extract, orange zest and blend till a smooth paste is formed.

Take a dessert bowl,
put a layer of crumbled biscuits and then of chocolate paste.

Add another layer of biscuits, then of chocolate and continue with the remaining chocolate.
Set to chill in a freezer.

Courtesy: Chef Aditya Bal, 


For the paneer
1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil

For the spinach
1 kg spinach
4 cloves garlic - chopped
2 tsp oil
1 tsp lemon juice

For beans
1 cup raungi or small white kidney beans - (soaked and boiled)
1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil

Slice the paneer vertically into 3.
Marinate the paneer with cumin powder, coriander powder, red chilli powder
,salt, saunf powder, and little oil.

Keep aside for 10 mins.
Heat a pan; add oil, onions, chillies, tomatoes.
Stir well.

Add garam masala, salt, and kidney beans. Keep aside.

Heat oil in a pan, add paneer slice one at a time and stir fry.
Repeat with all the slices and remove.

Meanwhile, saute chopped garlic in a dash of oil.
Then add washed spinach, salt and lemon juice.
Saute till spinach is cooked.

Serve on a plate with crusty paneer over cooked white beans and spinach on one side.
Add a dash of lemon juice.

Garnish with celery or coriander.

Courtesy: Chef Aditya Bal,

Prune Elachi Tart

Ingredients for the Pie
100 flour
50 gm icing sugar
1 egg
50 gm butter
1 tbsp roasted cardamon

Filling for the pie
175 gm golden syrup
150 gms butter
1 tbsp cardamom powder
2 eggs
100 gm prunes

Method for the pie:
Knead the flour with the butter, icing sugar and cardamon.
Add the eggs in to it and form a smooth dough,
keep it in the refrigerator for 10 mins.

Roll out the dough to a thickness of a 1/8 inch (3 millimeters) and 4-inch (8-centimeter)
place gently on the tart ring, gently pressing the dough on sides.

Bake it blind at 180 C – 190 C for 10 min.

Method for the filling
Melt the butter, golden syrup, cardamon and add the eggs into it and quickly take off the flame.

Place the prunes in the tart base and pour the mix into the semi baked tart and bake it again for 30 - 35 min at 160 C – 170 C.

Courtesy: Chef Vicky Ratnani,

Sugar free Mocha and Prune Cheese Cake

Ingredients for the Cheese Cake Mix:
250 gm cream cheese
75 gm Sugar Free Natura
10 gm Corn Starch
4 eggs
50 ml double cream
75 ml coffee

Ingredients for the Pie:
100 gm biscuits
100 gm melted butter
150 gm prunes

Crush the biscuits into a crumble consistency, add the melted butter & mix well.
Transfer the mix into a baking pan & place the prunes over this base.

In a large bowl, combine the cream cheese & sugar free Natura & whip into a soft paste.

Add in the Corn Starch, egg, double cream & coffee while continuously stirring.
Pour this mix over the biscuit & prune base & bake for 35 – 40 mins at 160 C.

Allow the cheese cake to cool, cut into wedges & serve.

Courtesy: Chef Vicky Ratnani, 

Date and Prune Brownies

80 gm dates chopped
80 gm prunes chopped
1 vanilla pod
3 eggs
150 gms sugar
70 gm flour
25 gm cocoa powder
125 gm butter
125 gm chocolate

Melt butter, chocolate together on double boiler.
Whisk the eggs, vanilla and sugar together in a bowl and then add the flour and cocoa powder.

Add the melted chocolate and butter mix to it and gently fold it all together.
Add in chopped dates and prunes and pour the mix into a baking tray.

Bake at 170 C for 30 min.


Courtesy: Chef Vicky Ratnani,

Pot Roast Chicken

For the chicken:
1 kg whole broiler chicken
1 tsp of ginger garlic paste
2 tbsp curd
1 cup water
salt - to taste

For the gravy:
3-4 tsp vegetable oil
1 small bowl chopped onions
1small bowl chopped tomatoes
1 cup chicken stock
1 chicken cube (optional)
2 tsp Worcestershire sauce
salt and pepper - to taste

First marinate the chicken with the curd , ginger garlic paste and salt for 4 to 5 hours.

Now heat the chicken stock in a pan.
In another deep vessel, heat the oil and saute the onions till golden brown.

Add the tomatoes and cook till soft.

Remove and add them to the chicken stock.
Let it simmer for five minutes.

Add the some salt, pepper and Worcestershire sauce.
Continue simmering for 2 minutes, then strain it and keep aside.

Now place the whole chicken in the same deep vessel.
Let it brown on all sides.

Add the water, cover and cook for 20-30 minutes.

Serve with hot gravy and vegetables.

Courtesy: Chef Sunita Kohli, 


3-4 tbsp oil
1/2 kg mutton (with bones)
2 daikon radish, julienne
2 carrots, julienne
2 onions, julienne
2-3 tsp strong dried cheese
1 pkt of egg noodles
1 tsp ginger, finely sliced
1/2 tsp whole black pepper
a jug of water
salt to taste
a handful of coriander, roughly chopped

Season the meat with salt.
Heat the oil in a deep vessel, sear the meat on both sides and remove.

In the same vessel, saute the onions till soft.
Add the meat, water and all the vegetables.

Sprinkle the dried cheese, pepper and more salt if required.

Add the coriander, cover and let it simmer for 2 hours or till the meat is tender.

Then gently place the noodles on top and cook for a few more mins.

Serve hot.

Courtesy: Chef Aditya Bal,

Cheese and Lamb Steaks

2 tbsp basil leaves
1 bay leaf
2 sprigs fresh thyme
4 tbsp olive oil
1 large onion-ground
1 kg tomatoes-peeled, seeded and chopped
3 tsp garlic-finely chopped
4 lamb steaks
2 tbsp seasoned flour
2 eggs-beaten
150 gm fresh breadcrumbs
25 gm cheese-grated
1 tbsp parsley-finely chopped
100 ml oil
50 gm butter
250 gm mozzarella cheese-sliced

Heat oil.
Soften the onions; add tomatoes, garlic, bay leaf and thyme.
Season and simmer.

Coat lamb in flour.
Toss in beaten egg.
Combine crumbs, cheese and parsley.
Press over meat.

Heat oil with butter and fry meat until tender, turning once.
Arrange in ovenproof dish.
Cover with mozzarella cheese.

Bake at 200 degrees c for 10 minutes.
Serve with tomato sauce, garnished with basil leaves.

Courtesy: Chef Niru Gupta,

Barbecued Tandoori Bread

500 gm flour
pinch of salt
water for kneading
butter (for parantha)

500 gm maida
1 egg
100 gm yoghurt
water for kneading
300 ml milk
1 tsp sugar
pinch of salt
pinch of kalonji
butter (for butter naan)

Knead dough to wet consistency. Make balls (pedas) of maida.

Make the appropriate bread shape.
(Tandoori roti, Lachcha parantha, naan or butter naan).

For the naan:
sprinkle the kalaunji before baking.

Put on a wet cloth mounting, and stick gently into the hot tandoor.
When cooked, scrape out of tandoor with a saria.

Serve with appropriate garnish.

Courtesy: Chef Roopa Gulati

Gnocchi with Tomato Sauce

For the Gnocchi
1 kg potatoes
3-4 tbsp olive oil
2 eggs
300 gm flour
300 gm Parmesan cheese
salt - to taste

For the Tomato Sauce
3-4 tbsp olive oil
1 kg tomatoes
10-15 garlic cloves
1 onion - finely chopped
10-12 basil leaves
salt - to taste
pepper - to taste
1/2 tsp sugar (optional)
1/2 tsp chilli flakes (optional)

For the Gnocchi
Boil the potatoes with salt.

Mash them and keep aside.
Beat the eggs and oil into the potatoes.

Add flour and Parmesan cheese in it and mix well with your hands to make a soft dough.

Place the dough on a flat surface and knead it for 10 minutes with some dry flour till soft.

Take a bit of dough, roll it out with your hands into a long strip and cut it into small pieces forming the gnocchi.

Repeat the process making as many pieces as needed.
Then boil them in salted water for about five minutes or until they rise to the top.

Scoop out on to a plate.

For the Tomato Sauce
Remove the tomato skin, de-seed and dice them.

Heat the oil in a pan. Saute the garlic and onion for about five minutes.
Add tomatoes and salt and cook for another five minutes.

If tomatoes are sour add sugar.
Add the pepper, chili flakes and basil leaves.

Cover and cook on low heat for 10 minutes.
Once cooked, pour the sauce over the gnocchi.

Garnish with some Parmesan cheese and basil leaves.
Serve hot.

Courtesy: Chef Shreyans Goenka, 

Aloo Chutney Wala

sweet mango pickle,
mixed pickle and mint chutney in equal quantities

Potato stuffing:
grated compressed cheese
cashew nut
coriander leaves
turmeric powder - all to taste

Main preparation:
2 tbsp clarified butter
1/4 tsp cumin seeds
4 tbsp sliced onions
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1 tsp coriander powder
salt to taste
2 tbsp tomato puree
2 tsp yoghurt
2 tbsp chutney

For the chutney:
mix sweet mango pickle, mixed pickle and mint chutney together.

The chutney is ready.

For the potato stuffing, mix grated cheese, cashew nut,
raisin, salt, coriander leaves and turmeric powder together.
Then lightly saute them in a pan.

The stuffing is ready.

Now carve the potatoes in a barrel shape and deep-fry them in clarified butter.
Then scoop out the potatoes and fill them with the prepared stuffing and keep them aside.

For the gravy:
heat clarified butter in pan.

Add cumin seeds, sliced onions, ginger garlic paste.

Saute the onions till they turn light brown.

Then add turmeric powder, red chilli powder, coriander powder,
salt, tomato puree, yoghurt, chutney and water.
Mix it well.

The gravy is ready.

Now mix the fried potatoes and gravy together.

Aloo chutney wala is ready to eat.
Serve hot with rice or naan.

Courtesy: Chef Ramesh Dogra, 

Kolmi Papeto Tetralo

3-4 tbsp oil
6-7 medium sized prawns
2 tsp chilli garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
6 tbsp of fresh tomato puree
1 bowl of half boiled potatoes
1/2 tsp finely chopped green chillies
1/2 tsp finely chopped coriander
salt to taste

Heat the oil in a pan and add the prawns.
Add the chilli garlic paste to it and mix well.

Add turmeric powder and red chilli powder followed by the tomato puree.
Add salt and potatoes, cook till done.

Now add the green chillies and coriander to it and mix well.
In case the food sticks to the pan add some more oil to it.

Cook well and serve hot.

courtesy: Chef Parvez, 

Chicken Satay

For chicken marinade
1 boneless chicken - diced
1 tbsp oil
2 tbsp Soya sauce
1 tbsp sugar
4-5 tsp lemon juice
2 tsp crushed garlic
salt - to taste
pepper - to taste
satay skewers

For peanut sauce
1 large onion
1 pod of garlic
4-5 red chillies
2 tbsp oil
1 cup peanut butter
2-3 tbsp lemon juice
1- 2 tbsp sugar
salt - to taste
1 jug of water

For basting sauce
4 tbsp peanut sauce
3 tbsp soya sauce
2 tbsp oil

For chicken marinade
Marinate the chicken for at least two hours.
Then pierce 4-5 pieces of chicken per skewer.

For peanut sauce
Grind the onion, chillies and garlic together.

Heat oil in a pan and saute the onion paste for some time.

Mix in the peanut butter, add salt and sugar and stir.

Pour in water and cook until you get a smooth sauce.

Add lemon juice and switch off the gas.

For basting sauce
Mix the peanut sauce with the oil and soya sauce.

For satay
Pan grill the chicken. When done, cover it with the basting sauce.
Let it cook for some time.

Serve hot with peanut sauce.

Courtesy: Chef Jaiwanti Dugal and Meenu Dugal,