Vivacity

recipes

Pioneer

Murgh Malai Tikka with mint chutney

What you need

  • Chicken breast: 150 gm
  • Ginger and garlic paste: 25 gm
  • Chilli: 10 gm
  • Coriander: 10 gm
  • Cream: 100 ml
  • Mint: 10 gm
  • Lemon: 5
  • Chaat masala: 1 tbsp
  • lSugar: 1 gm
  • Raw mango: 1
  • Ghee: 1 ml
  • Salt to taste
  • Oil: 10 ml
  • Bhel: 25 gm

Method

For chicken marination:

  • Marinate the chicken in lemon, garlic and ginger paste for 30 minutes.
  • In a separate bowl mix together hung curd, cream and whisk well so that there are no lumps.
  • Now add chicken in the mix and marinate for few hours or preferably overnight.
  • Pre-heat tandoor and drizzle off the excessive marinade and thread the chicken pieces onto the skewers.
  • Cook in tandoor for about 12-15 minutes and then baste with butter after every five minutes.
  • Cook until the juices run clear and the chicken is cooked. Keep it slightly charred around the edges.
  • Take the chicken off the skewers, sprinkle chaat masala on top and ghee.
  • Serve with chutney and raw mango bhel.

For chutney preparation:

  • Take garlic, chilli, ginger, sugar, and salt in a small chutney jar of a grinder.
  • Grind them until medium coarse consistency.
  • Add coriander leaves, mint leaves, lemon juice and one tbsp of water.
  • Grind until you get a smooth texture.

Courtesy: Chef David Edward Raj, director, Culinary Development and Innovation, Elior India.

Daab Chingri

What you need

  • Prawns: 750 gm
  • Onion
  • Panch phoron: 1 tsp
  • Green chillies: 4
  • Turmeric
  • Wheat dough: 20 gm
  • Large tender coconut: 1
  • Mustard paste: 3 tbsp
  • Garlic cloves: 3
  • Mustard oil: 2 tbsp

Salt as required

Method

  • Chop garlic, green chillies and onion. Scrape out the coconut flesh and put it in a grinder. Grind well to get a coconut flesh paste.
  • Heat oil in a pan over medium flame and add panch phoron in it.
  • Add the chopped green chillies, onions and garlic cloves.
  • Now, take it out in a large bowl and add mustard paste, turmeric, salt and coconut flesh paste.
  • In the mixture, add the raw prawns and mix everything well.
  • Cut the bottom of the coconut shell evenly to make it stand properly inside the pressure cooker.
  • Put the prawn mixture in the shell and cover the top with wheat dough.
  • Add some water in the pressure cooker and place the coconut shell inside it. (Note: The level of water should be about half the height of the coconut shell.)
  • Put the cooker lid on and let it cook over medium flame until you hear three whistles.
  • After removing it from the flame, let the dish be inside the cooker for 10 minutes more.
  • Take it out and remove the wheat dough seal. Serve hot with steamed rice.

Courtesy: Swissotel Kolkata.

California Walnut Pancake with Maple Walnut Butter

What you need

  • Plain flour: 125 gm
  • Baking powder: 1 tsp
  • Medium egg: 1
  • Maple syrup: 2 tsp + extra to serve
  • Buttermilk

California walnut pieces (chopped): 2 tsp + extra to serve

Oil for shallow frying

Ripe banana (sliced): 1

For the walnut butter:

  • Butter (softened): 50 gm
  • Maple syrup: 2 tbsp
  • California walnuts (chopped): 25 gm

Method

  • To make the walnut butter, whisk the butter and maple syrup together until pale.
  • Stir in the walnuts and set aside.
  • Place the flour and baking powder in a medium-sized bowl and mix to combine.
  • In a jug, beat the egg and maple syrup in the buttermilk and whisk in the flour mixture.
  • Add the walnuts and stir.
  • Heat some oil in a non-stick frying pan and add four tablespoons of batter to make four pancakes. Cook for two minutes each side. Repeat to make eight pancakes.
  • Serve the cakes topped with walnut butter, banana, a drizzle of maple syrup and extra walnuts.

Courtesy: California Walnuts.

Crab mango & Raw papaya salad

What you need

  • Ripe mango: 60 gm
  • Raw papaya: 30 gm
  • Red & yellow bellpeppers: 20 gm each
  • Lettuce (Romaine)
  • Crab meat
  • Coriander

For dressing:

  • Ginger: 8 gm
  • Garlic: 5 gm
  • Red chilli: 1
  • Sweet chilli sauce: 10 ml
  • Fish sauce: 1 tsp
  • Lime juice
  • Salt to taste

Method

  • Cut cubes of ripe mangoes
  • Make julienne of bellpeppers and raw papaya
  • Cut coriander in sprigs
  • Steam crab for 10 minutes and remove meat
  • Wash lettuce and refresh bellpeppers julienne and papaya in cold water.

For dressing:

  • Chop ginger, garlic, red chilli, coriander leaves
  • Add sweet chilli sauce, fish sauce and some lemon juice
  • Season with salt
  • In a bowl, add lettuce, bellpeppers, crab meat,and toss
  • Add coriander sprigs and mango cubes, mix lightly
  • Garnish with coriander on top and serve

Courtesy: Ranjan Rajani, executive chef, Hotel Sahara Star.