FRENCH TOAST

Ingredients

1 cup half and half

3 large eggs

2 tbs honey - warm

¼ tsp salt

8 stale country loaf

4 tbs butter

Method:

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. 

You may do this the night before. 

When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F.

Dip bread into mixture, allow to soak for 30 seconds on each side,

and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon

of butter in a 10-inch nonstick saute pan. 

Place 2 slices of bread at a time into the pan and cook until golden brown, 

approximately 2 to 3 minutes per side.

Remove from pan and place on rack in oven for 5 minutes. 

Repeat with all 8 slices. 

Serve immediately with maple syrup, whipped cream or fruit.

Courtesy: Chef Nikhil

PARTY PANEER

Ingredients:

For Marinating:

250 gm paneer, cut in cubes

½ tsp cumin powder (zeera)

½ tsp coriander powder (dhaniya)

3 tsp red chilli powder (deghi mirch)

2 tbsp lime juice

1 tsp black pepper

salt to taste

For Cooking:

oil for deep frying

2 eggs

250 gm of white flour, (maida)

250 gm bread crumbs, finely powdered

1/4 tsp red chilli powder

salt to taste

fresh coriander for garnishing

Method:

In a bowl add all the marinating ingredients to the paneer.

Mix well, cover and keep it in the fridge for at least two hours.

On a plate, mix the bread crumbs, chilli powder and salt together.

Spread the flour out on another plate. 

 Lightly beat the eggs in a bowl.

Now dip the paneer in the eggs, then lightly coat them in the flour and then in the bread crumbs.

Heat the oil and fry the paneer till light golden brown.

Remove, garnish and serve.

Courtesy: Chef Aditya Bal, 

PHIRNI

Ingredients:

250 ml milk

2 tsp rice flour

2 tbsp almonds - chopped

2 tbsp pistachios - chopped

2 green cardamom - crushed

11/2 tbsp sugar

Method:

Heat the milk in a pan till it comes to a boil, then simmer.

Add the rice flour while stirring continuously to prevent lumps.

Add sugar and continue stirring till it begins to thicken.

Mix in the chopped dry fruits.

Pour the mixture into serving bowls.

Garnish with chopped dry fruits and crushed cardamom.

Refrigerate for 2-3 hours.

Serve chilled.

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 saute 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, 

Green Curry Chicken

Ingredients:

For the curry paste

1 tbsp lemon grass - finely chopped

1 tbsp black peppercorns

1 tbsp coriander root - finely chopped

2 tbsp shallots - coarsely chopped

2 tbsp garlic - coarsely chopped

10 small green chilies

1 tsp ground cumin seeds

1 tsp coriander seeds

1 tsp galangal - coarsely chopped

1 tsp kaffir lime peel - chopped

In a mortar pound all the ingredients together until a soft paste forms.

For the vegetable stock

5 cups water

1 medium onion - quartered

2 carrots - chopped

2 celery stalks - chopped

3-4 coriander stems and roots

1 tsp whole black peppercorns

In a large pan, boil all the ingredients together and simmer until reduced by about one fifth.

For the green curry

3 tbsp green curry paste

2 cans of coconut milk or 1/2 a fresh coconut - shredded

1/2 cup aubergine - diced

1/2 cup green aubergine - diced

1 cup button mushrooms

1/2 bowl bak choy (Chinese cabbage)

400 gms boneless chicken

1/2 cup vegetable stock

5-6 tsp cornflour

1 tbs sugar

2 lemon grass sticks cut in 1 inch length

4-5 kaffir lime leaves - coarsely chopped

3-4 small red or green chilies - sliced

15 Thai basil leaves

Method:

Heat the oil, add the curry paste,

briefly stir then add the coconut milk and stir well.

Add the aubergines, mushrooms and chicken pieces in turn,

stirring constantly.

Now add the sugar and vegetable stock,

stir and add the cornflour to thicken.

Cook on slow fire for some time and then mix in the lemon grass and kaffir lime leaves.

Once the chicken is done, stir in the chillies and Thai basil leaves,

bring to a boil and serve.

Courtesy: Chef Samir Modi,