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Ingredients:
For Chicken:
12 chicken drumsticks (legs)
2 tbsp chilli powder
2 tbsp turmeric powder
2 tbsp ginger paste
2 tbsp garlic paste
1 tbsp cumin seeds
3 tbsp coriander seeds
1 tsp fenugreek seeds (methi dana)
2 tsp white poppy seeds
1 tsp sesame seeds
1/2 cup coconut, desiccated
5 cloves
5 green cardamom
5 black peppercorns
5 cinnamon sticks
1 cup onions, fried
1 pinch asafoetida (hing)
6 red whole chillies, fried
1 small tomato, diced
Juice of 3 lemons
Coriander leaves (for garnish)
Method:
Marinate the chicken with chilli powder,
turmeric powder, ginger and garlic pastes.
Leave for 15-20 minutes.
Roast the cumin seeds, coriander seeds, fenugreek seeds, poppy seeds,
sesame seeds, coconut, cloves, green cardamom, black pepper and cinnamon.
In a mixer, add fried onions and all the roasted spices.
Make a smooth paste with some water.
In a pan heat oil, add ginger paste, garlic paste, asafoetida,
dry red chillies, turmeric powder and tomato.
Then add the ground paste.
Saute for some time and add chicken.
Saute for another 2 minutes, then add water and cook on a slow flame till chicken is cooked.
Add lemon juice and garnish with coriander leaves.
Courtesy: Rajeev Arora
Ingredients:
1 1/4 cup (300 ml) cream - chilled
1 cup milk (mixed with 3 tbsp cocoa)
1 tbsp gelatine
1 1/4 cup sugar
1/2 cup water at room temperature
3 eggs - separated
a double boiler, or a smaller sauce-pan that fits into a larger pan containing water
Method:
Separate the eggs.
Put the yolks into the double boiler and the whites into a very clean,
greaseless bowl.
Sprinkle the gelatine in the 1/2 cup water and let it soak.
Add the sugar to the yolks and beat till light and creamy.
Place the double boiler or the container with the water
over low heat and place the milk mixture and yolk mixture in it, stirring all the time.
This is the 'custard' for the souffle.
When the custard is warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.
Remove from heat and leave to cool till partially set.
Beat the egg whites to a state of stiff peaks.
Beat cream to a thick consistency.
Reserving a little cream for decorating, mix in the rest into the custard,
in folding motions, and then 'fold' in the egg whites too, till no lumps are left.
Pour this into the bowl, decorate with the cream and leave it to set in the refrigerator and not the freezer.
For chocolate icing with cream, beat 1 cup chilled cream, 2 tbsp cocoa and 1/4 cup sugar till stiff, pour over the souffle.
Courtesy: Niru Gupta
Ingredients:
2 eggs
salt to taste
1/4 tsp freshly ground pepper
1 Green chilli, finely chopped
1 tsp Milk
1/4 cup grated cheese
A pinch of red chilli powder
3 tbsp butter or oil
Method:
Beat the eggs,milk and seasoning together.
In a warm pan heat butter or oil.
Pour the egg mixture into the pan as soon as the butter melts.
When the underside cooks a little, sprinkle the cheese over it and fold the omelette over,
forming a semi circular shape.
When the inside is set, slide out onto a plate and serve immediately.
Courtesy: Niru Gupta
Ingredients:
75 ml mustard oil
1 tsp onion seeds (kalonjee)
1 tsp fennel seeds (saunf)
2 tbsp garlic, chopped
200g onion, chopped
150g tomatoes, chopped
1 tsp ginger, chopped
2-3 green chillies
2 tbsp curry leaves
1 kg chicken leg cubes, boneless
1 tbsp tomato paste
1 tbsp red chilli powder
1 ts black pepper, crushed
1 tsp cumin powder, roasted
Salt to taste
1 pinch black salt
20g fresh coriander
10g mint
Method:
Heat mustard oil.
Add onion seeds and fennel seeds.
Once they release flavor, add chopped garlic.
Saute for a while.
Add the chopped onion, tomato, ginger and green chillies.
Stir fry until the onion turns brownish.
Meanwhile, fry curry leaves and crush them.
Add the boneless chicken cubes, tomato paste and stir for a while.
Add the other dry spices and mix well.
Cook on a low flame, with a lid on top for about 10 minutes.
Add the crushed curry leaves and mix well.
Serve the dish garnished with fresh coriander and mint.
Ingredients:
For First Marinade:
20 ml malt vinegar
1 tsp ginger paste
1 tbsp garlic paste
Salt to taste
1 kg chicken tikka, boneless (12-13 pcs)
Food color (optional)
For Second Marinade:
1/2 cup hung yogurt (100 g)
50 gm processed cheese
50 gm gram flour (besan), roasted
1 tsp yellow chilli powder
1 tsp black pepper powder
1 tsp garam masala powder
20 ml oil
1/2 cup cream (100 ml)
1 pinch kasoori methi powder
1 tsp cumin powder, roasted
Method:
Prepare first marination with malt vinegar,
ginger paste, garlic paste, salt.
Marinate chicken for 20 minutes.
For second marination,
mix together hung yogurt, cheese, roasted besan,
yellow chilli powder, black pepper powder,
garam masala, kasoori methi powder
and roasted cumin powder in a bowl.
Add chicken pieces.
Then add some oil and mix.
After that, mix in some cream with the marinated chicken.
Keep for 1 hour.
Put chicken pieces on skewers and grill.
Ingredients:
8 spring roll or egg roll wrappers
mushrooms cut lengthwise
chicken pieces cut lengthwise
fish pieces cut lengthwise
crab cut lengthwise
roots of yam
Method:
Place one egg roll wrapper on work surface.
Take a slice of yam root, place the fish,
crab, chicken and mushroom on it, close to the middle of the wrapper and roll it.
Fold over the corner near you, then the two sides corners.
Gently roll toward the far corner.
Moisten the edges with water, to seal the roll.
Make all the rolls in a similar way.
Now steam the rolls for 5-10 minutes in a bamboo basket or a regular steamer.
Steamed Spring rolls are ready.
Transfer rolls to serving platter and serve with citrus mustard sauce or sweet and sour Thai sauce.
Courtesy: Chef Hui Shing
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