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Ingredients:
Marinade
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
Method:
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
Ingredients:
1 Lobster-marinated with salt, pepper and lime juice
Oil to shallow fry
For the cannelloni
1 pasta sheet
3 tbsp lobster meat paste
(lobster meat ground and then mixed with spices herbs, cream and egg white)
For the Spinach Risotto
1/4 cup blanched spinach
1/4 cup short grain rice, pre-cooked
2 tsp chopped garlic
1 tbsp chopped shallots
1 tbsp fresh cream
1 tbsp grated parmesan cheese
Salt to taste
For the Vegetables
1 leaf bok choy, blanched
4-5 yellow squash
1 cherry tomato
1 tsp chopped garlic
Salt to taste
Oil to shallow fry
For the Sauce
1/2 cup fish stock
1 tbsp shallots
1/2 tsp fresh thyme, chopped
1 tbsp fresh cream
1 tbsp oil
Salt to taste
Method:
Heat oil in a pan and pan sear the lobster. Keep aside.
To prepare cannelloni, spread the lobster meat paste on the pasta sheet.
Roll the sheet in a foil paper and poach it for 10 to 12 minutes.
To prepare spinach risotto, heat oil in a pan and saute garlic and shallots.
Add spinach and cook for few minutes. Now add rice and mix well.
Finally add salt, cream and parmesan cheese.
Cook for few minutes and keep aside.
To prepare the vegetables, heat oil in a pan and saute garlic.
Add bok choy and salt.
Now add squash and the cherry tomato and keep aside.
To prepare the sauce, heat oil in a pan and saute shallots.
Add thymes and the fish stock.
Finally add salt and fresh cream and keep aside.
Presentation
Keep the spinach risotto in the center of a dish and place the lobster on top.
Now pour a tbsp of the sauce over the lobster.
Arrange the vegetables around the risotto.
Place the cannelloni on the dish and serve.
Courtesy: Chef Niru Gupta
Ingredients:
1/2 kg chick peas-soaked overnight
2 tbsp chopped parsley
2 tbsp coriander
1/2 green chilli
3 tbsp garlic paste
1 small onion-diced
75 ml water
25 gm flour
salt and pepper
1/2 tsp cumin powder
1/2 tsp bicarbonate of soda
Method:
Mince all ingredients together. Season well.
Make 50 small balls out of the mixture and deep fry over a moderate flame until golden in color and completely cooked.
Drain and serve.
These are good in a pita sandwich. Split the pita on one side (lengthwise) to form and opening.
Place a layer of falafel, some tahini, sour cream and lettuce along with some chopped onions and serve.
Courtesy: Chef Niru Gupta
Ingredients:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
Method:
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt,
vegetable oil, mixed spice, cardamom, salt and pepper.
Place the chicken thighs into the mixture and turn to coat.
Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic,
lemon juice, olive oil, and parsley.
Season with salt and pepper, taste, and adjust flavours if desired.
Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once.
Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads.
Roll up, and top it with tahini sauce.
Courtesy: Chef Niru Gupta
Ingredients:
500 gm lamb-minced
4 pieces bread
1/4 cup milk
3 tbsp chopped onion
2 tsp fresh parsley-chopped
1/2 tsp chopped garlic
2 tbsp olive oil
1 eggplant
1 green zucchini
2 tbsp diced tomatoes
1 tsp tomato paste
1 tsp basil paste
1/2 cup water
Method:
Put bread, milk, pepper, salt, black pepper, onion, parsley, garlic and lamb in a bowl
Mix well. Divide into equal barrel shaped portions. Apply little basil paste on them.
Now shallow fry them in a pan.
Add diced tomato, onion, parsley, tomato paste and water to make a gravy. Keep aside
Peel the eggplant and zucchini. Cut into long strips.
Sprinkle them with a little salt and sear in a pan till it turns colour.
To serve, wrap the kofte in the eggplant and zucchini.
Garnish with remaining gravy, parsley and olive oil.
Courtesy: Chef Niru Gupta
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