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

Puran Poli

1 cup chana dal (Split Bengal Gram)
1 cup jaggery or sugar
A  few strands saffron 
1/2 tsp cardamom powder 
1/4 tsp nutmeg 
Pinch of mace 
2 Tbsp ghee 

For the Dough:
2 cups maida (you can use whole wheat flour also)
2 Tbsp oil ghee for serving

To make the Filling:
Wash and pressure cook the dal in 1 1/2 cups of water. 
Drain excess water and keep aside. 
Heat the ghee in a pan, add the dal and sugar and cook till the mixture thickens and continue to stir. 
Dissolve the saffron in a little water. 
Add the cardamom and nutmeg powder, mace powder, saffron liquid and mix well. 
Cool and divide it into twelve equal portions and keep aside. 

For the Dough:
Combine the flour and oil and knead into a soft dough using milk or water. 
Divide into twelve equal portions and keep aside. 
Roll out a portion of the dough into a circle. 
Place a portion of the filling mixture and fold the edges of the dough over the filling.
Pinch the edges together to seal the filling in. 
Flatten the dough and roll again into a 4 inches diameter circle. 
Cook over a griddle over a medium flame till it turns a golden brown in color on both sides.


For the Tortillas:
2 cups plain flour or maida
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup milk

For the Filling:
4 Tbsp olive oil
500 g minced chicken or lamb
4 garlic cloves, chopped
1/2 teaspoon dried oregano or mixed herbs
3 green chilies, chopped

For the Tortillas:
Stir together the flour and baking powder in a large mixing bowl. 
Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
Gradually add the milk to the flour, and work the mixture into dough. It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes 
(fold and press, fold and press). 
The kneading will take care of the stickiness.
Return the dough to the bowl, cover it with a damp cloth, 
and let it rest for 15 minutes. (This dough will not rise, but it needs a rest)
Divide your dough into 8 balls of equal size, cover them, 
and let them rest again for about 20 minutes.
Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. 
Working one at a time, remove each piece of dough and pat it into a 5-inch circle. 
With a rolling pin, roll out the tortilla, working from the centre out, 
until you have a 7-8 inch tortilla a little less than ¼ inch thick.
Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister.
Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. 
Repeat for the remaining tortillas.
Flour tortillas, like corn tortillas, are best if eaten right after they are made, 
these tortillas will freeze well.
Wrap them tightly in plastic, and they will keep, frozen, for several weeks.
To serve tortillas that have been frozen, let them thaw and come to room temperature, 
then wrap them in aluminum foil and heat them in a warm oven. 
Microwaving tends to toughen them.

For the Filling:
Heat the oil in a saucepan and add the minced meat. 
Fry for 7-8 minutes until brown. 
Tip in the garlic, salt, herbs and chilies and fry for 3 minutes more. 
Preheat the oven to 400C. 
Spread butter on one side of each tortilla and place about 3 tablespoons of filling on each and roll up.
Place seam-side down on a buttered baking dish. 
Brush rolls with melted butter.
Place in an oven proof dish and bake for 20 minutes or until golden brown on the surface.
Serve with grated cheddar cheese, sour cream or yogurt. 

Courtesy: Chef Manju Malhi

Mutton Sukka

1 kg Boneless Mutton
1 medium sized onion sliced
1 tbsp tomato puree (optional)
3 tbsp ghee
salt to taste

For the masala
8 long dry red chillies (or to taste)
2 tbsp coriander seeds
1/2 tbsp cumin 
7-8 peppercorns (or to taste)
1 tbsp raw rice (white rice)
1/2 tsp turmeric powder
1 cup grated coconut
1 marble size ball of tamarind or 1 level tsp tamarind paste

Cut the Mutton into small pieces, wash & allow to drain for 15mins. 
Boil the Mutton with 2 cups of water & salt to taste till it is cooked halfway. Keep aside
On a skillet/tawa dry roast the rice till it puffs up slightly & turns reddish, 
remove & roast the red chillies, coriander seeds, cumin, 
peppercorns & rice - separately one by one 
Grind these ingredients to a fine powder 
And then add the coconut and pulse the mixer a couple of times 
The coconut should remain coarse and not ground into a paste.
Heat the ghee in a heavy bottomed pan and toss in the sliced onions, 
Fry until pale and then add the ground coconut & masala mixture. 
Fry on a slow flame for about 2-3 minutes till you get a nice aroma from the coconut that is frying. 
Add the tamarind paste or juice
Add the pre-cooked Mutton and half its stock. 
Mix well, cover & simmer for 2 minutes. 
Check salt to taste & add more if required. 
Continue to cook until the Mutton is done. 
You may need to add all or part of the Mutton stock.
Serve hot with neer dosa or rice & dal.

Courtesy: Shireen Sequeira

Mud Chocolate Cupcake

For the Cupcakes:
4 ounces cake flour
4 ounces super fine sugar
8 ounces unsalted butter
8 ounces dark semisweet chocolate
4 large lightly beaten eggs
1/2 tsp baking powder
1 Tbsp rum

For the Chocolate Ganache Icing:
12 ounces semisweet dark chocolate
3/4 cup heavy cream

To make the Cupcakes: 
Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins.
Place the butter and chocolate into a double boiler and stir until melted, then set aside.
In another bowl beat the sugar and eggs with a mixer on slow until thick
and well blended, then fold in the flour and baking powder.
Slowly add the chocolate and butter mixture and mix until well combined. 
Then spoon batter into cases until they are half full and 
then place in the middle rack in your pre-heated oven.
Bake for approximately 20 to 22 minutes or until a toothpick comes out clean. 
Then remove and let sit for a few minutes, 
before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make the Ganache: 
Chop the chocolate and place it in a bowl, 
then heat the cream in a saucepan over medium heat until it just starts to boil. 
Pour the cream over the chocolate and let the chocolate melt for a minute, 
then mix until glossy & smooth.
Cover each cool cupcake with a layer of ganache and 
refrigerate the rest of the ganache until it is thick enough to hold its shape.
Fill a piping bag with the remaining ganache and pipe a large rosette 
in the center of each cupcake.
Refrigerate cupcakes until the ganache has set.

Courtesy: Chef Divya Burman


8-10 pieces sponge cake 
300 gms mascarpone cheese 
Cream cheese - optional 
3 egg yolks 
1 cup whipped fresh cream 
200 gms icing sugar 
300 gms granular sugar - optional 
1/2 cup espresso or strong brewed coffee 
1 Tbsp sweet rum 
1 Tbsp sugar 
For Mascarpone:
1 litre fresh cream 
1 tsp vinegar or lemon juice

To prepare mascarpone cheese, add vinegar or lemon juice to the fresh cream. 
Heat till the cream becomes thick with small flecks. 
Drain and hang in muslin cloth for atleast two days. 
To prepare tiramisu, take egg yolks in a bowl and whip them with icing sugar. 
Add mascarpone, mix well and let it rest for five minutes. 
Now gently fold in the whipped cream. 
In a separate bowl, mix sweet rum with espresso coffee and sugar. 
Keep aside. 
Arrange the pieces of sponge cake in a dish. 
Soak them with coffee mixture. 
Spread the mascarpone mixture on top followed by another layer of sponge cake. 
Soak it again with the coffee mixture. 
Add another layer of mascarpone. 
Dust it generously with cocoa powder and refrigerate for half an hour. 
Serve Chilled.

Courtesy: Chef Massimiliano Orlati

Dhokla Steamed

1 cup bengal gram flour
1 1/2 tbsp semolina
1/2 tsp citric acid crystals
3 tsp sugar
1 tsp ginger-green chilli paste
1 1/2 tsp fruit salt
salt to taste
For The Tempering [tadka]:
1/2 tsp mustard seed
1/2 tsp sesame seed
1 tbsp chopped green chillies
a pinch of asafoetida
1 tbsp oil
For The Garnish
1 tbsp chopped coriander
1 tbsp chilli powder

Combine all the ingredients except the fruit salt in a bowl and make a batter using 1 cup of water.
Add the fruit salt. Sprinkle a little water over the fruit salt and mix wel.
Pour half the batter into a greased 150 mm. (6") diameter microwaveable container and cover with a plastic wrap.
Microwave on high for 2 minutes. 
Allow to stand for 1 minute.
Repeat with remaining batter to make 1 more tray of dhoklas. 
Keep aside.
To prepare the tempering, heat oil in a small pan and add the mustard seeds. 
When they crackle, add the sesame seeds, green chilli and asafoetida and remove from the fire. 
Add 1 tablespoon of water and pour the mixture over the steamed dhoklas.
Garnish with the coriander.
Cut into pieces and serve with green chutney.

Courtesy: Chef Tarla Dalal

Pepperoni Pizza

For the Pizza Base:
500 gm flour
250 gm water
1/2 cup yeast mixed in water
2 Tbsp extra virgin olive oil
For the Sauce:
4-5 tomatoes, blanched
Some pepper
A pinch of salt
A pinch of oregano
1 Tbsp extra virgin olive oil
Few basil leaves, fresh
For Topping:
Buffalo mozzarella cheese, grated
Mozzarella cheese, grated
Parmesan cheese, grated
Slices of pepperoni
Sun dried tomatoes

Place the flour on a clean surface. 
Make a hole in the center and pour in the water. 
Add the yeast to it and knead the mixture.
Add some olive oil and mix well.
Knead the dough in a circular motion. 
You can add some more water if the dough gets dry.
Once done, let it rest for half an hour.
Puree the tomatoes in a food processor. 
Add pepper, olive oil, oregano, basil leaves and mix well.
Once the dough has rested, place it on a flat surface, sprinkle some dry flour and open it up.
Roll out the dough into a flat round disc.
Spread the sauce over it. 
Then add the cheese to it.
Lastly top it with the pepperoni and sun dried tomatoes.
Bake it for around 15 minutes.
Serve Hot.

Courtesy: Chef Alessandro

Paneer Palak Kofta

1/2 cup paneer-grated [cottage cheese] 
2 tbsp refined flour 
1 cup boiled and mashed  potatoes
1/8 tsp baking soda 
1 tsp salt 
oil for deep frying 
1 1/2 cups pureed palak [spinach]
1 tsp cumin seeds 
1 bay leaf 
1 tsp finely chopped ginger 
1 tsp finely chopped garlic 
1/2 cup onions-grated 
1 cup finely chopped tomatoes
2 tsp salt 
1/4 tsp garam masala 
1/2 tsp powdered red pepper 
1 tsp powdered coriander seeds 
cream for garnish

Mash paneer and potatoes till no grains remain. 
Mix in the flour, baking soda and shape into smooth creaseless balls. 
Heat 1/4 cup of oil, lower the heat and fry and fry paneer balls in it till brown. 
Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, 
and saute till a light brown. 
Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. 
When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. 
Add spinach and sauté for 2-3 minutes and add paneer. 
Turn around a few times and serve hot garnished with the cream.

Courtesy: Chef Niru Gupta

Chicken Tacos

1/2 kg chicken boneless, cut into juliennes.
3 tbsp taco seasoning [recipe at the end]
Juice of 3 lemons
2 tbsp garlic, minced
1 tbsp oil
1 packet of tortilla chips
1 chopped white onion
1 chopped jalapeno pepper

1 chopped tomato
grated cheddar or jack cheese

Marinate chicken in garlic, lemon juice and taco seasoning for a few hours. 
Then take a pan and in one tablespoon of oil, fry the chicken till its cooked.  
Now place the chicken,chopped white onion, pepper, tomato, 
grated cheddar cheese in a taco roll wrap, wrap and roll.
Top with salsa, and dip. 
Alternatively, place this chicken on tortilla chips and serve.

Taco Seasoning
1 tablespoon chili powder
1 1/2 teaspoon cumin
1 1/2 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Mix together all the spices and store in an airtight container.

Courtesy: Chef Seema Chandra

Hot and Sour Chicken Soup

5 gm carrot
5 gm cabbage
5 gm black mushrooms
5 gm button mushrooms
5 gm bamboo shoots
5 gm bean sprouts
5 gm fresh beans
10 gm boiled chicken
1 tsp soya sauce
1/2 tsp chili powder
1/2 tsp white pepper
1 tsp corn flour
1 egg whisked
1 Tbsp coriander
1 tsp chili oil
2 cups stock
2 tsp vinegar
Salt to taste

Cut all vegetables and chicken in julienne style.
Take a wok and add the stock 
add all vegetables along with chicken and cook.
Later add pepper, soy, salt, coriander, chili oil and vinegar.
Add corn flour for thickness and lastly the egg.

Lemon Pudding

4 eggs, separate yolk from white
5 Tbsp lemon juice
1 tsp lemon zest
30 gm butter, softened
300 gm caster sugar
4 Tbsp plain flour or maida
1/2 tsp salt
Pinch of ground cinnamon
350 ml milk

Beat together the egg yolks, lemon juice, 
lemon zest and butter until thick. 
Combine the sugar, flour, salt and cinnamon 
Add alternately with milk to the yolk mixture, 
beating well after each addition.
Beat the egg whites until stiff. 
Gently fold in the egg whites into the milk mixture. 
Pour into a 20cm square baking dish.
Place a pan of hot water in the oven, 
and set the baking dish into the pan. 
Bake at 180 C /Gas mark 4 for 45 minutes.

Courtesy: Chef Manju Malhi

Prawn Cutlet

500 gms of de-shelled prawns
1 boiled potato 
1 finely chopped onion
A pinch of red chilli powder
A pinch of turmeric powder
Salt and pepper
2 finely chopped green chillies
4 tablespoons of coconut oil or Olive Oil
Fresh coriander, chopped
1 egg

Mix the prawns with turmeric powder, salt and red chilli powder. 
Heat them till they turn milky white.
Chop the prawns and add mashed potato, onion, green chilli, 
red chilli powder and coriander. 
Season to taste. 
Mix them well and add the egg.
Make patties of the mixture and fry in coconut oil till golden brown on both sides.
Serve with mint chutney or tomato ketchup.

Courtesy: Chef Joey Matthew

Mushroom in Hot Garlic Sauce

200 gm button mushrooms, wiped clean 
2 Tbsp oil 
1/2 cup finely chopped onions
3 Tbsp finely chopped garlic and ground with 2-3 whole red peppers 
finely chopped Spring onion leaves for garnish 
Mix together for Sauce:
2 Tbsp corn flour - blended with water 
1 1/2 Tsp salt 
1/4 cup vinegar 
1 tsp soya sauce 
1 Tbsp sugar 
3/4 cup water

Heat the oil in a wok and add the onions, 
stir over high heat till a little soft.
Add the garlic paste and red peppers and stir-fry till oil separates. 
Add the mushrooms and stir-fry over high heat, till well mixed. 
Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, 
stirring all the time.
Lower the heat and simmer for a minute or so.
serve hot garnished with greens and white rice.


For the Filling:
1 cup grated coconut
1 cup grated jaggery
A pinch of nutmeg
A pinch of saffron

For the Shell:
1 cup of water
2 tsp ghee
1 cup of rice flour

For Fillling:
Heat a pan, add the grated coconut and jaggery.
Stir for about five minutes. 
Add the nutmeg and saffron, mix well.
Cook for another five minutes and keep aside.

For Modak:
In a deep dish, boil water with ghee. 
Add the salt and flour,Mix well.
Cover the dish and cook till its half done.
Spread some ghee on the base of a steel bowl and while the dough is still hot, 
knead it well.
Now take a little dough, roll it into a ball, flatten it well, 
shape the edges into a flower pattern.
Put a spoonful of the filling onto the dough and seal it.
Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. 

Courtesy: Chef Shilpa More

Vegetable Cutlet

120 gm french beans, strung and blanched
120 gm bottle gourd, peeled and grated
120 gm grated cauliflower
1/2 cup grated carrots
1 cup potatoes, boiled and mashed 
1 tsp cumin seeds 
2 tsp finely chopped ginger
2 tsp coriander powder 
2 tsp amchoor [ Sour mango powder]
1 1/2 tsp salt 
2 tsp finely chopped green chillies
2 eggs, slightly beaten 
1/2 cup refined flour 
Dried bread crumbs to coat the cutlets 
1 Tbsp oil

Chop the beans finely. 
Heat 2 tbsp of oil and add cumin and ginger. 
Stir fry till well mixed and add the beans, gourd, cauliflower and carrots
Stir over high heat to dry off the excess moisture. 
Add coriander, amchoor, salt and chillies, 
Turn around a few times and shut off the heat. 
After cooling, mix in the potato. 
Form into round or oval cutlets. 
Dust the cutlets with refined flour, then dip into the beaten egg. 
Now coat with crumbs. 
Repeat by dipping the coated cutlets into egg and crumbs once more. 
Deep-fry the cutlets to a golden color
Serve with green chutney or Tomato Ketchup.

Courtesy: Chef Niru Gupta

Malabar Chicken Biryani

1/2 kg chicken 
1/2 cup yoghurt 
25 gm coriander leaves 
25 gm mint leaves 
10 gm curry leaves 
1/2 tsp cumin seeds 
1 tsp coriander seeds 
1/2 tsp aniseed powder 
25 gm chopped green chillies 
20 gm garlic 
2 tsp chopped ginger 
1/2 tsp turmeric powder 
1 tsp lime juice 
1 tsp poppy seed paste 

Main preparation 
1 tbsp clarified butter 
5-6 pieces of cinnamon  
1 bay leaf 
4-5 cardamom seeds 
4-5 curry leaves 
4-5 cloves 
1 chopped onion 
250 gm broken basmati rice
1/2 litre water 

Biryani masala 
2 tbsp clarified butter 
5-6 cinnamon pieces 
1 bay leaf 
4-5 cloves 
4-5 cardamom seeds 
1 nutmeg 
100 gm onions 
1 medium tomato cut in 4

For Marinade
Mix yoghurt, coriander leaves, mint leaves, curry leaves, 
cumin seeds, coriander seeds, aniseed powder, green chillies, 
garlic, ginger, turmeric powder, lime juice and poppy seed paste
and marinate the chicken in it.
Keep aside for 1/2 an hour. 

For the Rice
heat clarified butter in pan. Add cinnamon, 1 bay leaf,
cardamom seeds, curry leaves and cloves. 
Add onions and saute till they turn translucent.
Add cleaned and washed rice. Cook till rice turns translucent.
Add water. When water comes to a boil, turn flame to low and cover pan.
Cook on low flame for at least 15 minutes. The rice is done. 

For the Biryani Masala
Heat clarified butter in pan and add cinnamon, 
1 bay leaf, cardamom seeds, nutmeg and cloves.
Add onions and saute till brown. Add tomatoes. 
Add marinated chicken.

Cover pan and cook for at least 5 minutes on a medium flame. 
Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken.
Layer the serving bowl with alternating layers of rice and the chicken masala.
Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.
Serve with freshly made salad or raita.

Courtesy: Chef Pramod