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