Recipes

Chicken krapow

What you need

• Chicken boneless:           130 gm
• Ginger (chopped): 4 gm
• Garlic (chopped): 5 gm
• Lemon grass : 3 gm
• Celery (chopped): 3 gm
• Onion (chopped): 8 gm
• Fresh red chillies: 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: 1

Method

• Marinate chicken in five spice powder, salt, sugar and degi mirch.
• Heat oil in wok.
• Add chopped garlic sautee, ginger, celery, lemon grass and onion.
• Then add chicken and sautee.
• Add little water and allow chicken to cook.
• Add chilli paste and spichi sauce.
• Adjust seasoning.
• Adjust consistency with corn flour.
• Served topped on above boiled rice.
• Garnish with fresh basil leaves, fresh sliced red chillies and fried single egg.

Courtesy: Tanuj Nayyar, Executive Chef, Jaypee Residency Manor, Mussorie.

Eggless Carrot Cake

What you need

For cake:

• Oil: 75 ml
• Milk: 50 ml
• Flour: 70 gm
• Brown sugar: 85 gm
• Baking soda: 2 gm

• Salt: 1 gm
• Cinnamon: 2 gm
• Carrots (grated): 90 gm
• Walnuts: 25 gm

For cream cheese filling:

• Cream cheese: 62 gm
• Vanilla essence: 7 gm
• Sugar: 22 gm
• Whipping cream: 20 gm
• Butter: 25 gm
• Lemon zest
• Lemon juice

Method

For cake:

• Mix together all ingredients except carrots and walnuts.
• Then add in the grated carrots and walnuts.
• Pour into the mould and bake at 160 degree celsius for 45 minutes.

For cream cheese filling:

• Cream together all the ingredients except whipping cream.
• Whip the cream separately and fold into the cream cheese mixture.
• Pipe into the centre of the cake.

• Serve chilled.

Courtesy: Kanak Soneja (Alumni Gurgaon), Academy of Pastry & Culinary Arts.

Sweet Banana Frappe

What you need

• Chilled coffee: 2 cups
• Chocolate ice cream: 1 cup
• Banana (riped): 1
• Chocolate shavings (for garnishing)

Method

• Place all ingredients in a blender and blend until smooth.
• Pour into a glass and garnish with chocolate shavings.

Courtesy: Sherri John, Coffee specialist and Head Judge at Araku Coffee.

SWEETCORN CORIANDER FRITTERS WITH A LEMON MAYO DIP

What you need

• Cake flour: 300 ml
• Baking powder: ½ tsp
• Full-cream milk: 150 ml
• Eggs (large, lightly beaten): 2
• Frozen sweetcorn kernels (thawed and drained): 400 gm
• Spring onions (finely sliced): 3
• Red chilli (seeded and finely chopped): 1
• Fresh coriander (chopped): 2 tbsp

• Cheddar cheese (finely grated): 1 cup
• Ground black pepper (Salt and fresh)
• Sunflower oil: 1 tbsp
• Mayonnaise: 150 ml
• Fresh parsley (chopped): 1 tsp
• Lemon juice

Method

• Sift the flour and baking powder into a large bowl. Make space in the centre and add the milk and eggs.
• Gradually, drawing in the flour from around the edges, beat together to form a smooth and thick batter.
• Add the sweetcorn, spring onions, chilli, coriander and cheese to the batter and season with salt and black pepper. Mix well.
• Heat a large, heavy-based frying pan and brush with oil.
• Drop large spoons full of the batter into the pan, making about four fritters at a time.
• Cook over medium heat for two minutes or until golden and firm on the underside. Flip the fritters over and cook for further two minutes until golden brown. Remove the cooked fritters from the pan, drain on paper towels and keep warm.
• Repeat until all the batter has been fried off.
• Mix the mayonnaise, chopped parsley and a little lemon juice, and adjust the seasoning to taste.
• Arrange the warm fritters on a platter and serve with the mayonnaise dressing plus extra lemon wedges (optional).

Courtesy: Le Creuset.