Methi Machchi (Fenugreek Fish)

Ingredients:
750 gms sole fish
Juice of 1 lemon
1½ tsp white pepper
250 gms spinach
250 gms fenugreek
1½ tsp ginger - finely chopped
1 tsp garlic - finely chopped
1 tsp cumin powder
1 onion - chopped
5-6 tomatoes - pureed
1 tsp red chilli powder
salt to taste
oil


Method:
Smear the fish with lemon juice, white pepper and 1 tsp salt.

In a pan, take 6 tbsp. of oil and deep fry the fish till golden brown.

In another pan boil the spinach and fenugreek together with some water.
Keep the fish aside once fully cooked.

Heat 2 tsp. oil in a pn. Add garlic, ginger, cumin powder, chopped onion and a little oil from the pan where the fish was fried.

Meanwhile, remove the spinach and fenugreek from the fire and chop it finely.

Add the tomato puree little by little to the frying pan.
Once a thick gravy begins to form, add the spinach and fenugreek mixture, along with 1 tsp. salt and a pinch of red chilli powder.

Finally add the fish and mix gently.

Serve hot.



Courtesy: Chef Aditya Bal

Banjara Gosht

Ingredients:
½ kg mutton
2 tbsp oil
2 cups of water
1 onion - sliced
4 whole red chillies
2-3 pieces mace
1 brown cardamom
2-3 green cardamom
1 stick of cinnamon
4-5 black peppercorns
½ tsp cumin seeds
3 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
1½ cups of curd
½ tsp coriander seeds - roasted and crushed
fresh coriander
salt to taste


Method:
Boil the mutton in a pressure cooker with some salt and water. Keep aside after 1 whistle.
Grind the mace, green cardamom, cinnamon, brown cardamom, black peppercorns and cumin seeds together making the garam masala.
Heat 2 tsp of oil in a pan and lightly brown the onion with 2 whole red chillies.
Add the ginger-garlic paste, coriander powder, turmeric powder, red chilli powder, garam masala and a dash of water.
Stir and cook for a few mins.
Pour the mutton stock in a bowl and add the mutton to the onion masala. Mix well.
Now add the stock to the mutton and stir. Sprinkle some salt and add the curd.
Add the crushed coriander and let it simmer for 30 minutes.
Garnish with fresh coriander and 2 whole red chillies and serve hot.




Courtesy: Chef Aditya Bal

Chicken Chettinad

Ingredients:
1 kg chicken
2 whole red chillies
5 cloves of garlic
1 tsp aniseed
1 tsp cumin seeds
2 tbsp black peppercorns
4 cloves
a stick of cinnamon
1 tsp turmeric
2 onions - finely chopped
1 tomato - finely chopped
4 tbsp oil
salt to taste
Method:
Grind the red chillies, ginger, garlic, aniseed, cumin seeds and black peppercorns together with some water forming a paste. Keep aside.
Heat oil in a pan and sauté the onions till they turn golden brown. Add cloves, cinnamon stick, ground masala paste, turmeric, salt, tomato and some water. Stir well.
Add the chicken coating it well with the masala. Finally, add some water and let it simmer till the gravy thickens and the chicken is tender.
Serve hot.



Courtesy: Chef Aditya Bal

Amritsari Murgh Makhani

Ingredients for Marination:

500 gm chicken pieces (boneless)
2 tsp ginger paste
2 tsp garlic paste
3 tsp sour curd
1 tbsp lemon juice
2 tsp vinegar
1 tsp coriander powder
1 tsp cumin powder
½ onion, chopped
1½ tsp red chilli powder
salt to taste

Ingredients for Gravy:6 tomatoes
1 ½ tbsp butter
1 tsp red chilli powder
1 tsp ginger - finely chopped
1 green chilli - finely chopped
¼ tsp orange colour
2 ½ tbsp fresh cream
1 tsp coriander powder
1 tsp cumin powder
1 tsp sugar
salt to taste

Ingredients for Garnish:2 green chilies - chopped
1 tbsp butter
2 tbsp fresh cream
fresh coriander leaves
Method:Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.

Heat 1½ tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.

In a saucepan, heat 1½ tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.

Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.

Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.

Garnish with fresh cream, finely chopped green chillies and coriander leaves.

Serve with 1 tbsp butter.







Courtesy: Chef Aditya Bal, 

Murgh Mussallam

Ingredients:
1 kg chicken
1/4 cup raw papaya-ground with a tsp of salt
1/4 cup ghee
1 large onion-grated

Grind together
5-6 whole red chillies
1 tsp poppy seeds-roasted
1 tsp cumin seeds
salt to taste
1 large onion
1 tbsp chopped ginger
1 tbsp chopped garlic
1/4 cup thick strained yoghurt
2 tsp garam masala
2 tbsp desiccated coconut
a large pinch of saffron
1/2 tsp vetiver
2 tbsp warm milk
1 tbsp warm milk
1 tbsp blanched and shredded almonds
2 hard boiled eggs cut into halves-length wise
2 tbsp chopped coriander leaves

Method:Dissolve together the saffron, vetiver and the milk.

Clean the inside of the chicken and remove innards.
Smear the chicken with the papaya paste, outside and inside.
Leave on for 5 minutes, wash off and wipe dry.

Heat the ghee in a heavy based pan and stir-fry the chicken over high heat till brown.
Remove the chicken and fry the onions in the same ghee till brown and crisp.

Meanwhile, apply the ground ingredients to the chicken both inside and outside.

When the onions are a dark brown, increase heat and add the chicken.
Fry, turning on all sides, so that the whole chicken is fried;
lower heat and cook, turning every 5-7 minutes, till the chicken turns tender.
This should take about 30-40 minutes.

Add the garam masala, coconut and saffron mixture, and simmer till the fat separates.

Transfer onto a serving dish and cover with the masala in the pan.
Arrange the boiled eggs around it, garnish with the coriander leaves and almonds and serve.









Courtesy: Chef Niru Gupta.,