Recipes

ALMOND PUMPKIN KeBAB

What you need

• Pumpkin: 500 gm
• l Green chillies (chopped): 1 1/2 tsp
• Garlic and ginger (chopped): 2 tbsp
• Cumin seeds: 1 tsp
• Cracked coriander: 1 tsp
• Red chilli powder: 1 tbsp
• Nutmeg powder: 1/8 tsp

• Chat masala: 1 tbsp
• Dry mango powder: 1 tbsp
• Desi ghee: 40 gm
• Almonds (slivered): 20 gm
• Almonds (chopped): 40 gm

Method

• Peel, de-seed and grate the pumpkin.
• Heat desi ghee in a thick bottom casserole pan and sauté ginger and garlic, green chilies, cumin seeds and all the spices.
• Add the pumpkin. Cook for 15-20 minutes till the water has dried out.
• Add the chopped almonds and cook for another five minutes. Let the mixture cool down. Cut them into rough, thin patties of 30 gm each. Coat them with slivered almonds.
• Heat desi ghee in a pan and place the patties in medium hot oil. Cook till the bottom is caramelised and then carefully turn the patties. Cook them till they are crisp from outside.

Courtesy: Chef Manish Mehrotra.

Strawberry, Walnut & Date Smoothie

What you need

• Strawberries (halved): 200 gm
• California Walnuts: 50 gm
• Pitted dates (roughly chopped): 3
• Natural yogurt: 100 gm
• Milk: 100 ml

Method

• Place all the ingredients in a smoothie maker or blender and blitz until smooth.
• Pour into two glasses.

• Serve sprinkled with extra chopped walnuts.

Courtesy: Chef Sabyasachi Gorai.

Tricolour Laddoo

What you need

• Desiccated coconut: 1.5 cup (additional 1/4 cup for garnishing)
• Sweetened condensed milk: 1/2 cup
• Clarified butter: 1 tsp
• Cardamom powder: 1 tsp
• Milk: 1 tsp
• Saffron (for orange colour): 2 tsp
• Pistachio powder (for green colour): 2 tsp

Method

• In a non-stick pan, heat ghee and add coconut. Stir it on medium heat until it turns golden brown.
• Take it out and add condensed milk in same pan, mix it well for a minute.
• Now add coconut in it and mix well until it observes the moisture. Keep stirring constantly, then add cardamom powder and mix well until the mixture becomes thick.
• Further take three equal portions of the mixture in different bowls.
• Add saffron milk in one, pistachio powder in second and keep the rest natural white. Cool down the mixture completely and make laddoos from it.
• Coat it with desiccated coconut and serve.

Courtesy: Head Chef Ritesh Shabani, Madchef.

SMOKED SALMON FISH CAKES

What you need

• Smoked salmon: 400 gm
• Mashed potatoes: 300 gm
• Melted butter: 2 tbsp
• Wholegrain mustard: 2 tbsp
• Fresh dill (chopped): 1 tbsp
• Fresh parsley (chopped): 1 tbsp
• Fresh chives (chopped): 1 tbsp
• Lemon juice
• Salt and freshly ground black pepper
• Flour (seasoned): ½ cup
• Eggs, beaten: 2
• Breadcrumbs: 1½ cups
• Oil: 100ml

Method

• Preheat the oven to 190 degree Celsius.
• Place the salmon in a roasting dish, cover with foil and place in the oven for 15 minutes to heat through.
• Flake the salmon with a fork and place in a large bowl together with the mashed potatoes, butter, and mustard. Mix well.
• Add the dill, parsley, chives, lemon juice and zest. Season well with salt and pepper and mix thoroughly.
• Divide the mixture into 12 portions and form into balls. Flatten each ball to about 1cm thick.
• Dip each fishcake in the seasoned flour, then the beaten egg and finally the breadcrumbs to coat each one.

• Fry the fishcakes in 2 tbsp oil over medium-high heat for five to eight minutes on each side until golden brown and crispy. 

Courtesy: Le Creuset.