recipes

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.