GHUGNI Chaat
What you need
- Potato: 500 gm
- Ginger: 10 gm
- Green chilli: 10 gm
- Coriander leaves: 10 gm
- Green peas: 50 gm
- Cottage cheese (Paneer): 50 gm
- Salt to taste
- Corn flour: 100 gm
- Garam masala: 5 gm
- Chaat masala: 5 gm
- l Matara: 150 gm
- Oil: 30 ml
- Desi ghee: 250 ml
- Butter: 50 gm
To garnish
- Ginger julienne: 2 gm
- Onion: 3 gm
- Coriander: 2 gm
Method
- Take a pan and add water into it. Add unpeeled potatoes into the pan and keep them until they are 80 per cent boiled. When cooled, remove skin and grate them.
- Similarly take another pan, add matara with little amount of water and baking soda and boil them on low flame until completely done.
- Now add butter.
- Take a bowl and mix grated potatoes, salt and cornflour and make balls out of the mix. Set aside.
- Stuff these balls with finely-chopped ginger, coriander, green chilli, mashed paneer, boiled green peas, salt, garam masala. Flatten the balls to make patty shape and set aside.
- Fry these patties in desi ghee until crispy golden brown.
- Serve the crushed patty with matara on top and saunth chutney and mint chutney on side.
- Finally, sprinkle some chaat masala on it and serve.
Courtesy: Karann Talwar, Managing Director and Gastronome Chef, Kitchen Kraft Luxury Catering.
NILGIRI TURKEY KORMA
What you need
- Turkey meat: 750 gm
- Spinach: 100 gm
- Mint leaves: 1 bunch
- Coriander: 2 bunches
- Green chilli: 10
- Onion: 150 gm
- Ginger garlic paste: 25 gm
- Turmeric powder: 1/2 tsp
- Shahi jeera: 10 gm
- Curd: 100 gm
- Coconut paste: 100 gm
- Coriander powder: 1 tbsp
- Garam masala: 10 gm
- Oil: 100 ml
- Salt to taste
- Water
Method
- In a cooker, add turkey meat, salt, turmeric powder and water.
- Cover and boil it, allowing two whistles. When the turkey is boiled, put it aside.
- In a mixer jar, add spinach leaves, mint leaves, coriander leaves, green chilli, water and grind it into a fine paste.
- In a pan, add oil, shahi jeera, chopped onions, ginger garlic paste and fry for five minutes.
- Add boiled turkey meat pieces and mix well. Add fresh curry leaves and mix well. Cook for 10 minutes.
- Now, add coconut paste and mix well. Let the oil ooze out.
- Add curd, salt to taste, grounded spinach paste and mix well for five minutes. Fry until you can sense the aroma.
- Add a glass of water and mix well.
- Add coriander powder and mix again.
- Cover with lid to boil the turkey meat for 10 minutes.
- Now, open the lid and stir well.
- When curry is almost done, add garam masala powder and stir. Sprinkle fresh coriander leaves on top. Serve hot.
Courtesy: Shadab Ahmed Qureshi, Chef De Cuisine, Sofitel.
California Walnuts Parsley Pesto
What you need
- California Walnuts: 120 gm
- Parsley: 1 bunch
- l Garlic
- Parmesan cheese: 28 gm
- Olive oil: 4-6 tbsp
Method
- l Wash the parsley, pat dry and pluck off the leaves.
- Peel the garlic and chop it coarsely.
- Grate the cheese.
- Grind the walnuts as described in the basic recipe.
- As soon as the walnuts have formed a thick paste, add the parsley, garlic, cheese and olive oil, and blend again thoroughly.
Courtesy: California Walnuts.
CHICKEN KRAPOW
What you need
- Chicken (boneless): 130 gm
- Ginger (chopped): 4 gm
- Garlic (chopped): 5 gm
- Lemongrass: 3 gm
- Celery: 3 gm
- Onion: 8 gm
- Red chilli: 3
- Boiled rice: 150 gm
- Salt: 3 gm
- Five spice powder: 2 gm
- Degi mirch powder: 3 gm
- Spichi stir fry sauce: 40 gm
- Basil leaves: 10 gm
- Refined oil: 10 ml
- Vinegar: 3 ml
- Chilli paste: 4 gm
- Cornflour: 5 gm
- Egg
Method
- Marinate chicken in five-spice powder, salt, sugar and degi mirch.
- Heat oil in wok.
- Add chopped garlic sautee.
- Add chopped ginger, celery, lemongrass and onion.
- Add chicken and sautee.
- Add little water, allow chicken to cook.
- Add chilli paste and spichi sauce.
- Adjust seasoning.
- Adjust consistency with the cornflour.
- Sprinkle on top of the boiled rice.
- Garnish with fresh basil leaves, sliced red chillies and fried single egg.
Courtesy: Tanuj Nayyar, Executive Chef, Jaypee Residency Manor, Mussoorie.
