Low fat French Onion Soup Diabetic-Friendly Recipes with Chef Divya Burman on Cooking Table

Diabetic-Friendly Recipes

Low fat French Onion Soup

Chef	:	Divya Burman
Recipe Cook Time	:	45 minutes
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An old world classic that never goes out of style. Only this time, it's low fat.

Ingredients

• 4 onions, sliced
  
  1/2 tsp butter
  
  A little olive oil or canola spray
  
  3 tablespoons white wine
  
  A sprig or two of fresh or dry thyme
  
  4 large cups chicken stock (i made this with the stock cube)
  
  Salt and pepper
  
  A piece of wholewheat toast baked in oven with grated gouda cheese till it browns slightly.
  
  1 tsp finely chopped garlic/ 1 tsp garlic paste

Method

Take a heavy bottomed pan.

Add butter and olive oil or spray.

When warm, add onions and garlic.

Now the idea is to keep cooking these onions on a slow flame.they should caramelize in about 20 minutes.

After adding these onions,cook on low for 10 minutes. Now add wine.

Once the onions are nicely caramelized, add the stock add let it come to a boil.

Taste and season with salt and pepper.

Put wholewheat bread in toaster and toast.now add grated cheese and let it melt till slightly brown in oven.

Add soup to soup bowl with a good amount of onions. Top with toast and serve.

 

 

Two-In-One Phirni (Sugar Free) Diabetic-Friendly Recipes with Niru Gupta on Cooking Table

Diabetic-Friendly Recipes

Two-In-One Phirni (Sugar Free)

 

Chef	:	Niru Gupta
Recipe Servings	:	5
Recipe Cook Time	:	40 Minutes
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Phirni is a simple rice pudding which is made by boiling the milk slowly. This recipe has two layers - a pista layer and one flavored with rose essence.

Ingredients

• 5 cups skimmed milk
  
  1/3 cup (60 gm) rice, soaked in hot water for 30 minutes
  
  6 crushed chhoti elaichi, seeds only
  
  3/4 cup artificial sweetener
  
  2 Tbsp (40 gm) pista, blanched and ground to a paste
  
  Green color- to taste
  
  1/4 tsp rose essence
  
  10 almonds, blanched and shredded
  
  Vark (silver leaf) to garnish (optional)

Method

Place the rice in a blender, with a little bit of the milk and blend fine.

Bring the milk to a boil, in a heavy- bottomed sauce pan. Add the ground rice and bring it to boil again.

Lower the heat and simmer, stirring all the time, till the whole thing becomes one well blended mass. Takes about 20-25 minutes (to test, you can drop a spoon full, let it cool and check to see if it sets ).

Shut off the heat, and add the cardamom and sweetener.

Divide the phirni into two and add the pista paste to one portion and the rose essence to the other half.

Pour the white phirni into the serving bowl and refrigerate to set (you can keep the dish in the freezer compartment for a short while to speed up the setting of it), leaving the other half at room temperature.

When the white portion is set, pour the green portion over it, cover with the vark, garnish with the almonds and refrigerate it to set. Serve chilled.

 

Low Fat Celery Soup Diabetic-Friendly Recipes with Chef Divya Burman on Cooking Table

Diabetic-Friendly Recipes

Low Fat Celery Soup

Chef	:	Divya Burman
Recipe Cook Time	:	30 Minutes
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Not all versions of celery soup are low in calories. Opt for one made with broth. One large stalk of celery has only 10 calories, making it a good addition to soup when you are trying to lose weight. Combine celery with other vegetables to create a filling bowl of soup that is low in calories, but high in nutrients.

Ingredients

• 2 cups diced celery
  
  1 onion chopped
  
  1 Tbsp garlic chopped
  
  1 1/2 Tbsp ginger chopped
  
  4 cups chicken stock with cubes or chicken powder
  
  Salt
  
  1/2 cup milk
  
  Freshly ground black pepper

Method

In a large saucepan, heat butter till bubbly.

Add garlic, ginger, onion and stir fry for 2 minutes.

Add the chopped celery and cook for 5 minutes

Now add the stock.

Reduce heat and cover it. Let it simmer for 10 minutes till the celery is tender.

Add salt and pepper. Mix

Now add milk. Taste for salt.

Remove from heat and let it cool slightly.

Puree the mixture and then return to pan to rewarm stirring it till well combined.

Low Fat Pepper Chicken Dry Diabetic-Friendly Recipes with KJ on Cooking Table

Diabetic-Friendly Recipes

Low Fat Pepper Chicken Dry

 

Chef	:	KJ
Recipe Servings	:	2
Recipe Cook Time	:	35 Minutes + Marination Time (30 Minutes)
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Enjoy the best of Andhra style chicken marinated in pepper, turmeric and cooked it subtle spices. This is a spicy chicken recipe for the calorie conscious. 

Ingredients

• 1 kg chopped chicken
  
  Oil
  
  2 tsp crushed pepper
  
  1 green chilli
  
  2 onions
  
  Curry Leaves
  
  1 tsp ginger-garlic paste
  
  1/2 tsp turmeric powder
  
  Salt

Method

Marinate chicken with crushed pepper, turmeric powder and salt.

Keep aside for half an hour.

In a wok, add 2 tsp cooking oil, chopped onion and fry for a while.

Add sliced green chilli, curry leaves and ginger-garlic paste, Stir for about a minute.

Add marinated chicken and let it cook for about 15 minutes.

Garnish with fresh chopped coriander leaves.

Serve hot with bread or rice.

Sugar- Free Rice Pudding Diabetic-Friendly Recipes with Vicky Ratnani on Cooking Table

Diabetic-Friendly Recipes

Sugar- Free Rice Pudding

Chef	:	Vicky Ratnani
Recipe Cook Time	:	45 Minutes
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Chef Vicky Ratnani whips up a delectable sugar-free rice pudding with sugar free - for those of you who are wanting to cut down on the calories!

 

Ingredients

• For the Rice Pudding:
  
  250 ml of coconut milk
  
  100 ml milk
  
  3-4 lime leaves
  
  A small stalk of lemon grass
  
  1 cinnamon stick
  
  150 gm of cooked long grain basmati rice
  
  1-2 pods of cardamom
  
  1/4 tsp of fresh ground nutmeg
  
  3-4 measures of sugar free
  
  
  For the Pineapple-Ginger Compote:
  
  200 gm of fresh pineapple, finely chopped
  
  1 tsp of butter
  
  1 tsp of ginger, finely chopped
  
  1/2 tsp lime zest (approximately 1/2 lime)
  
  1 Tbsp of lime juice
  
  4 measures sugar free

Method

For Rice Pudding:

Combine coconut milk and milk in a saucepan with lime leaves and a small stalk of lemon grass, cinnamon stick, nutmeg and cardamom pods in a 3-4 qt. saucepan and bring to a boil over medium-high heat.

Reduce heat to low and simmer 20 minutes until slightly thickened, stirring frequently. Strain the milk into another saucepan.

Add cooked rice continuously stirring to combine.

Return mixture to a simmer and continue to cook, stirring often, until rice has absorbed much of the milk base and pudding has thickened. Cook for about 10-15 minutes.


For Pineapple Ginger Compote:

In a hot pan, add the butter. Once the butter melts add the chopped pineapple, cook in the butter till soft.

To this, add the ginger, lime zest, sugar free and lime juice. Mix all the ingredients together until it reduces to a nice thick consistency.

Spoon warm pudding into bowl and top with the pineapple and ginger compote.

 

Low Fat Butter Chicken Diabetic-Friendly Recipe with Chef Divya Burman on Cooking Table

Diabetic-Friendly Recipe

Low Fat Butter Chicken

Chef	:	Divya Burman
Recipe Servings	:	3
Recipe Cook Time	:	45 Minutes
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Here is the recipe of a low fat butter chicken. It's not at all rich but is yummy and quick to make. Get the flavors of butter chicken without any butter.

Ingredients

• 400 gm chicken sliced / chunks
  
  4 large onions
  
  2-3 cinnamon sticks
  
  4 laung / cloves
  
  2 tej pata / bay leaf
  
  1 Tbsp garlic paste
  
  2 cardamom
  
  5-6 (or one tin )large red tomatoes
  
  Salt to taste
  
  1/2 tsp red chilli or more if you want it really spicy
  
  1/2 tsp coriander powder
  
  1/4 tsp haldi / turmeric
  
  3-4 green chillies slit from the middle and de seeded
  
  Fresh coriander for garnish
  
  1/4 cup yogurt/curd
  
  2 tsp oil

Method

Take a pan and put 2 tsp oil. Not too much cause there will be oil coming out of chicken as well.

Now add onion cut in long slices, cinnamon, tej pata, cardamom, garlic paste. Saute all this in oil nicely til the onion gets little brown.

close your gas and let the onions cool. Once they are little cool, churn / blend all this with chopped tomatoes and the curd / yogurt till you have a smooth paste.

Note: Do not wash the pan in which onion was cooked before and let the left over oil of onions be in the pan.

Now take the earlier pan and saute chicken in left over oil of onion.

After chicken is almost done, add the onion, tomato/curd paste with chicken and cook.

Add salt to taste, red chilli, coriander powder, haldi, green chillies.

Finally let chicken get cook until the oil comes out and starts floating on the top.

The color of the tomatoes should change to a nice red by now.

Garnish it with coriander before serving.

Three Bean Chaat Healthy Snacks with Vicky Ratnani on Cooking Table

Healthy Snacks

Three Bean Chaat

Chef	:	Vicky Ratnani
Recipe Servings	:	2
Recipe Cook Time	:	15 Minutes + Time to chill
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Kidney beans, chickpeas and green beans all tossed with potatoes, tomatoes, cucumber and drizzled with a light dressing of olive oil, chaat masala and lemon juice. 

Ingredients

• For the chaat:
  
  1 cup cooked rajma
  
  1 cup cooked channa
  
  1 cup cooked chowli beans
  
  1 cup cooked green beans
  
  1 cup cooked potatoes
  
  1/2 cup chopped onions
  
  1/2 cup chopped tomatoes
  
  1/2 cup chopped cucumbers
  
  1/2 cup pomegranate
  
  
  For the dressing:
  
  2 Tbsp olive oil
  
  1 Tbsp lemon juice
  
  1 tsp chaat masala
  
  Salt and pepper to taste
  
  1 tsp chopped coriander

Method

Whisk the olive oil, lemon juice, chaat masala, salt, pepper, chopped coriander to make a wonderful dressing.

Mix all the rajma, channa, chowli beans and green beans into the dressing.

Then add chopped potatoes, onion, tomatoes and cucumber.

Mix it well and let it soak the dressing in the fridge for approx an hour.

Serve chilled.

 

 

Banana Oat Bread Healthy Snacks with Chef Padma Penmetsa on Cooking Table

Healthy Snacks

Banana Oat Bread

Chef	:	Padma Penmetsa
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour 5 Minutes
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Winner of the weekly Guilt Free Contest whips up an easy to make banana oat bread made with whole wheat and oat flour. Butter has been replaced with olive oil and refined sugar with dark brown sugar.

Ingredients

• 1 1/2 cup whole wheat flour
  
  1/2 cup oatmeal flour
  
  3 ripe bananas
  
  3/4 cup dark brown sugar
  
  1/3 cup extra light virgin olive oil
  
  1 tsp vanilla essence
  
  1 egg
  
  1/2 tsp baking powder
  
  1/4 tsp baking soda
  
  Pinch of salt
  
  Chopped walnuts, to garnish

Method

Pre-heat oven to 180 degrees Celsius.

Combine all dry ingredients in a bowl (Whole wheat flour, oatmeal, baking powder, baking soda, salt,sugar).

Combine all wet ingredients in a bowl (Mashed ripe bananas, Egg, vanilla essence, olive oil).

Fold in dry ingredients into the wet ingredients.

Lightly oil a baking tin with olive oil.

Add the banana bread batter into the baking tin. Sprinkle nuts of choice. (I used roughly chopped walnuts).

Place the baking tin in the oven and let it bake for about 50-55 mins or until a pierced toothpick comes out clean.

Serve warm or cold

 

Fresh Corn Bhel Healthy Snacks with Niru Gupta on Cooking Table

Healthy Snacks

Fresh Corn Bhel 

Chef	:	Niru Gupta
Recipe Cook Time	:	20 Minutes
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A chunky chaat with corn, potatoes, sev and onions mingled in a tangy chutney.

Ingredients

• 2 cups corn-boiled
  
  1/2 cup boiled potatoes-diced
  
  1/4 cup sev
  
  1/2 cup onions-chopped fine
  
  2 Tbsp coriander-chopped
  
  2 tsp lemon juice or to taste
  
  2 Tbsp chutney
  
  
  For Chutney (blend together):
  
  1 cup coriander leaves- chopped
  
  1 Tbsp green chillies-chopped
  
  1 Tbsp garlic-peeled and chopped
  
  1 Tbsp tamarind paste
  
  2 tsp sugar
  
  1 tsp salt
  
  1 tsp chilli powder

Method

Dilute the chutney with water, thin enough to mix well into the dry mixture.

Mix the corn, onions, potatoes, half the coriander, lemon juice and chutney.

Transfer to a serving dish, garnish with the coriander and serve.

 

 

 

Elaichi Granola Bar Healthy Snacks with Chef Aditya Bal & Devanshi on Cooking table

Healthy Snacks

Elaichi Granola Bar

Chef	:	Aditya Bal & Devanshi
Recipe Cook Time	:	20 Minutes + Chilling Time
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A beautiful bar of nuts, oats, honey and butter. 

Ingredients

• 2 cups dry oats
  
  1/2 cup raisins
  
  1/2 cup chopped walnuts (toasted)
  
  1-1/2 Tbsp ground cardamom
  
  4-5 Tbsp butter
  
  1/3 cup packed brown sugar
  
  4 Tbsp honey

Method

Heat the butter, brown sugar and honey in a saucepan until the butter melts and begins to boil.

Pour this mixture over the dry ingredients and mix until well coated.

Take an aluminum foil, pour the mix on it and tightly wrap it making a bar. Set to chill.

Once the bar is set. Cut into small pieces.

Lentil and Charred Broccoli Chaat Healthy Snacks with Chef Vicky Ratnani on Cooking Table

Healthy Snacks

Lentil and Charred Broccoli Chaat

Chef	:	Vicky Ratnani
Recipe Servings	:	4
Recipe Cook Time	:	25 Minutes
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Roasted/charred broccoli is tossed in with lentil, beans, potatoes and methi sprouts, sprinkled with a delicious mix of dressing.

Ingredients

• 1 cup masoor dal (cooked)
  
  30-40 gm black beans (cooked)
  
  8 broccoli florets
  
  Few drops Tabasco sauce
  
  1/2 a sweet lime/mosambi cut into segments
  
  100 gm papaya diced
  
  2-3 new potatoes (cooked)
  
  1 cup methi sprouts
  
  
  For the Chaat Dressing:
  
  1/2 tsp chaat masala
  
  1/2 tsp amchur (raw mango) powder
  
  1 Tbsp olive oil
  
  1 Tbsp balsamic vinegar
  
  20 ml honey
  
  30-35 gm chopped onions

Method

Cut and trim broccoli florets.

Season with salt, pepper and olive oil and put on a grill until charred.

Alternately you could even roast in the oven for 15 minutes or so.

Whisk all the dressing ingredients together to mix well.

Add all the ingredients for the chaat in a bowl.

Pour in the dressing and toss together.

Add some methi sprouts and the charred broccoli and serve.

 

 

Ragi Cookies Healthy Snacks with Chef Seema Chandra on Cooking Table

Healthy Snacks

Ragi Cookies

Chef	:	Seema Chandra
Recipe Servings	:	6
Recipe Cook Time	:	40 Minutes
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Calcium rich cookies with the goodness of ragi and cane sugar. Let your family enjoy cookies the guilt free way.

Ingredients

• 1 cup ragi flour
  
  1/2 cup brown cane sugar
  
  1/2 Tbsp green cardamom powder
  
  2 pinches of ginger powder
  
  1/2 Tbsp baking powder
  
  1/2 cup oil (rice bran)
  
  1 egg whisked
  
  1/2 Tbsp salt or to taste

Method

In a pan mix the ragi flour and cardamom powder. Then roast this gently on a tawa till the color gets a wee bit darker. (for a minute or two)

In a bowl break an egg and whisk it. Add the roasted ragi and sugar into it.

Mix well.

Add the dry ginger and salt to it.

Then add the oil and mix well. It will look like a dark dough.

Make round balls and flatten them in your palms.

Pre-heat the oven for 5-7 minutes. Take a flat dish, put butter paper on it. No need to grease it.

Place the biscuit roundels an inch away from each other and bake for 8 minutes at 180 degree Celsius.

 

 

Bran Whole Wheat Muffins with Chef Seema Chandra on Cooking Table

Healthy Snacks

Bran Whole Wheat Muffins

Chef	:	Seema Chandra
Recipe Cook Time	:	1 Hour
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Delicious muffins made the healthy way with wheat bran, milk and apple sauce. 

Ingredients

• For the Muffins:
  
  1 1/2 cups wheat bran cereal
  
  1 cup non fat milk
  
  1/2 cup apple sauce
  
  1 egg
  
  2/3 cup brown sugar
  
  1/2 tsp vanilla extract
  
  1/2 cup all-purpose flour ( maida)
  
  1/2 cup whole wheat flour (atta)
  
  1 tsp baking soda
  
  1 tsp baking powder
  
  1/2 tsp salt
  
  A few sprinkles of dark chocolate chips or raisins per muffin.
  
  
  For one cup Apple Sauce:
  
  4 apples - deskinned and cut
  
  Juice of 2 lemons
  
  1 tsp brown sugar
  
  Pinch of Cinnamon

Method

For the Muffins:

Preheat oven to 375 degrees F (190 degrees C).

Grease muffin cups or use paper muffin liners.

Make the apple sauce by stewing the apples mixed with lime juice, brown sugar and cinnamon. you can store this in an airtight container for up to a week.

Mix together wheat bran and milk, and let stand for 10 minutes.

In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Add chocolate chips.

Scoop into muffin cups.

Bake in preheated oven for 15 to 20 minutes, or until the edges have browned and the top is set.

For the Apple Sauce:

Put the apples and water in a saucepan. Cover and bring to the boil.

Boil over low heat, stirring occasionally, 20 minutes. Stir in sugar and cook until it dissolves. Add cinnamon.

Store in a jar and refrigerate.

Tip:

You can substitute apple sauce for butter in many baking dishes.

 

 

Khara Chicken with Chef Aditya Bal on Cooking Table

Khara Chicken

Chef	:	Aditya Bal
Recipe Servings	:	4
Recipe Cook Time	:	45 Minutes
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Aditya Bal sets up his kitchen in Pune and whips up a mouth watering chicken curry with copra and charred onions.

Ingredients

• For the curry:
  
  4 tsp refined oil
  
  1 stick cinnamon
  
  6-7 green cardamom
  
  2 tsp shahi zeera
  
  4 cloves
  
  1 tsp turmeric powder
  
  2 onions, chopped
  
  Salt, to taste
  
  2 Tbsp paste (ginger, garlic, green chilli and coriander leaves)
  
  1 tsp red chilli powder
  
  1 1/2 tsp dhaniya powder
  
  7-8 chicken leg and thigh pieces
  
  1 1/2 cup water
  
  3 tsp onion-copra paste
  
  Juice of 1/2 lemon
  
  Coriander leaves, to garnish
  
  
  For the paste:
  
  1 cup grated copra
  
  2 tsp oil
• 1 onion, charred (Cook the whole onion with the skin on an open flame till the outer cover starts to blacken)
  
  Water

• Method

  For the paste:
  
  Dry roast the grated copra. Keep aside.
  
  In a pan add oil and saute sliced charred onions. Combine with the dry roasted copra and in a grinder make a fine paste. Add some water to help in making the paste.
  
  
  For the curry:
  
  In  a wok add oil, cinnamon, cardamom, cloves, shahi zeera. Saute.
  
  Add turmeric and let it roast for 30 seconds. Add onions. Saute till pink and then add salt.
  
  Add red chilli powder, ginger-garlic-chilli paste, dhaniya powder. Cook and add 1/2 cup water.
  
  Now add the chicken pices. Cook for 5 minutes so that all the masalas are well infused with the chicken.
  
  Add 1 cup water. Mix. cover the wok and let the chicken cook on low heat for 15 minutes.
  
  Now add the onion-copra paste, lemon juice. Mix and cook till the chicken is well done.
  
  Garnish with coriander leaves.
  
  Serve.
   

Tangri Kebabs with Chef Niru Gupta On Cooking Table

Tangri Kebabs

Chef	:	Niru Gupta
Recipe Servings	:	4
Recipe Cook Time	:	20 Minutes +Time to marinate
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Microwaved chicken drumsticks served with onion rings and lemon wedges.

Ingredients

• 500 gm chicken drumsticks
  
  1 cup hung yoghurt
  
  1 tsp ginger paste
  
  1 tsp garlic paste
  
  Salt to taste
  
  1 tsp kashmiri chilli powder
  
  1 tsp garam masala
  
  1 tsp coriander powder
  
  1 tsp green chillies- chopped
  
  1 Tbsp coriander leaves- chopped
  
  Garnish: Lemon wedges and onion rings to serve on the side 

Method

Prick the drumsticks with a fork or make slashes with a knife.

Mix together with all the ingredients, except onion rings and lemon wedges.

Leave marinated for 4-5 hours, or even overnight.

Place an upturned saucer in a dish and arrange the drumsticks over it in a circle, with the thicker sides outwards.

Cover and cook at HI for 5 minutes, turning once.

Cover and cook on HI for another 3 Minutes.

Uncover and cook at HI for 2 Minutes.

Let it stand for 5 minutes before serving with onion rings and lemon wedges on the side.

Note: If you have browning mode, cook it uncovered, first on HI for 6 minutes, then on grill for another 6 minutes. Cooked without oil but you can brush it with some before the last 2 minutes.

Lemongrass Chicken with Chef Suparna Trikha On Cooking Table

Lemongrass Chicken 

Chef	:	Suparna Trikha
Recipe Servings	:	4
Recipe Cook Time	:	40 Minutes
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Beautifully marinated and fried in a shallow pan, chicken legs are then coated with a hint of honey.

Ingredients

• 4-5 chicken legs
  
  Juice of 1-2 lemons
  
  1 tsp ginger paste
  
  1 tsp garlic paste
  
  Salt - to taste
  
  Pepper - to taste
  
  2 tsp honey
  
  Oil - for shallow frying
  
  4-5 Tbsp water
  
  A bunch of fresh lemon grass 

Method

Marinate the chicken in lemon juice, ginger paste, garlic paste, salt and pepper.

Heat some oil in a non stick pan, add the chicken marinade and stir for a few minutes.

Drop in the lemon grass, mix and add the water.

Cover and simmer for about 20 minutes or till chicken is done.

Now add the honey, mix well and cover again for a few minutes.

Serve the chicken with a lemon wedge.

KFC Style Fried Chicken with chef Divya Burman On Cooking Table

KFC Style Fried Chicken

Chef	:	Divya Burman
Recipe Servings	:	4
Recipe Cook Time	:	30 minutes + Time to Marinate
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Give your kids a real treat by re-creating this quintessential snack at home!

 Ingredients

• 8 chicken drumsticks/breast
  
  100 ml curd
  
  1 beaten egg
  
  50 gm all purpose flour
  
  50 gm bread crumbs
  
  1 tsp chilli powder
  
  1 tsp white pepper powder
  
  1 tsp onion, dried and powdered
  
  1 tsp basil/tulsi leaves, dried and powdered
  
  1 tsp oregano / omam leaves, dried and powdered
  
  1 green chilli, chopped
  
  1 tsp garlic, dried and powdered
  
  1 tsp ginger, dried and powdered
  
  Salt to taste
  
  Oil for frying

Method

Wash and clean chicken. Drain water well from chicken.

Add beaten egg, curd, 1/2 tsp chilli powder, salt to chicken and mix well. Marinate it for at least 3 to 4 hours.

Mix all purpose flour, green chillies, white pepper, oregano, garlic, ginger, basil or tulsi leaves, remaining chilli powder and salt.

Cover marinated chicken with spicy all purpose flour mix and then with bread crumbs.

Heat oil in a thick bottom kadai and deep fry the chicken in a slow fire till it is cooked.

Serve hot with tomato ketchup.

Barbecue Chicken Drumsticks with chef Aditya Bal on Cooking Table

Barbecue Chicken Drumsticks 

Chef	:	Aditya Bal
Recipe Servings	:	2
Recipe Cook Time	:	45 Minutes
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Delicious barbecue chicken drumsticks made with five simple ingredients.

 

Ingredients

• 4 chicken drumsticks
  
   2 Tbsp barbecue sauce (readily available in markets)
  
  Salt and pepper, to taste
  
  1/2 Tbsp lime juice
  
  2 cloves garlic, minced

Method

In a bowl mix the barbecue sauce, lime juice, salt, pepper and garlic.

Make small gashes on the drumsticks.

Rub the mixture on the drumsticks thoroughly.

Grill or roast.

Chicken Baked in Beer and Herbs On Cooking Table

This recipe is adapted from Laura Calder’s Beer Bird. In her recipe she uses whole cornish game hens but I use chicken drumsticks. Chicken thighs would work fine as well. The chicken is cooked in herbs, garlic, chopped carrots and beer. I used a dark doublebock beer which is a strong German lager. I thought it would only be fitting because it’s Oktoberfest season!


This is a wonderful way to roast chicken because the addition of beer serves two purposes: it keeps the chicken meat moist and also creates a beautiful rich sauce. Serve the chicken with a side of mashed potatoes and a bottle of beer.

Chicken Baked in Beer Recipe

5-6 chicken drumsticks

1 whole head of garlic, break into cloves and peel

4 ounces cubed pancetta or sliced bacon strips

2 carrots, cut into 1 inch pieces

4 bay leaves

1 tablespoon juniper berries (optional)

1 tablespoon herbes de provence (or use any kind of dried herb like rosemary, thyme, or basil)

salt and pepper, to taste

1 1/2 cups (12 oz. bottle) dark beer
Preheat the oven to 400°F.
Season chicken drumsticks with salt and pepper and place in a baking dish. Add the garlic, pancetta, carrots and herbs. Pour beer in the dish.
Bake for 15 minutes, then turn the drumsticks over and bake another 15 minutes. Turn over again two more times keeping every turn 15 minutes. After the fourth turn, the chicken should be cooked with a caramelized beer sauce. If the chicken is done but the sauce isn’t caramelized, just keep the chicken warm while you boil the sauce down to your liking.


Total time: 80 minutes
Yield: Makes 4 servings

Chicken Badaam Roll with chef Aruna Kripal on Cooking Table

Chicken Badaam Roll

Chef	:	Aruna Kirpal
Recipe Servings	:	3
Recipe Cook Time	:	45 Minutes
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Experience the juiciness of chicken pieces with an added crunch of aromatic almonds and flavourful spices. These chicken badaam roll will get your party started.

Ingredients

• 250 gm chicken breasts-cut into cubes
  
  
  For dusting chicken:
  
  1/2 tsp red chilli powder
  
  1/2 tsp salt
  
  1/2 tsp garam masala
  For the stuffing:
  
  1 Tbsp oil
  
  1 medium onion-chopped finely
  
  10-12 almonds-blanched and sliced
  
  2 green chillies-deseeded and sliced
  
  1/2 tsp red chilli powder
  
  1/2 tsp garam masala 1/4 tsp salt oil for shallow-frying
  
  
  For the gravy:
  
  4 Tbsp oil
  
  5 green cardamoms-lightly crushed with skins
  
  3 medium onions
  
  12 garlic cloves
  
  2.5 cm ginger piece
  
  1 tsp poppy seed powder
  
  1/2 tsp turmeric powder
  
  2 tsp coriander powder
  
  1/2 tsp salt
  
  1/2 tsp white pepper powder
  
  1/2 tsp garam masala 1/2 cup yogurt-beaten well
  
  A pinch of saffron-diluted in warm water

For the rolls:

Flatten chicken pieces with a kitchen hammer.

Mix the dusting ingredients together and coat the chicken pieces well.

Keep the pieces aside.

For the stuffing

Fry onions until transparent.

Stir in the remaining stuffing ingredients.

Put one tsp of the stuffing into each chicken piece and make into a roll.

Secure each roll with a toothpick or tie with thread.

Heat some oil in a frying pan.

Cook the rolls on a high heat for about 7 minutes or until light brown.

For the gravy:

Make a paste of the onion, garlic and ginger.

Heat oil in a pan.

Add cardamoms and let them splutter

Add onion paste and fry until golden brown.

Remove pan from heat.

Stir in all the dry ingredients and return the pan to medium heat.

Gradually add beaten yogurt and 1 cup of water, simmer for 2-3 minutes.

Add chicken rolls to the gravy, simmer and cook on a low flame for 20 minutes, or until cooked.

Remove the toothpick/thread before serving.

Serve sprinkled with diluted saffron and garam masala.

Cold Grilled Chicken Recipe On Cooking Table

Cold Grilled Chicken

Chef	:	Aditya Bal
Recipe Servings	:	4
Recipe Cook Time	:	3 hours
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Hot. Crisp. Delicious. 

Ingredients

• 4 chopped red onions
  
  4-5 Tbsp malt vinegar
  
  1 slit green chilli
  
  4 chicken legs
  
  
  For the Chicken Marinade:
  7-8 cloves
  
  1/2 tsp black peppercorns
  
  1/2 stick cinnamon
  
  1 tsp cumin seeds
  
  1 heaped tsp coriander seeds
  
  1 inch ginger
  
  7-8 cloves of garlic
  
  4 slit green chillies
  
  Few mint leaves
  
  1 tsp turmeric powder
  
  1/2 tsp jaggery
  
  1/2 lime (juice)
  
  2 Tbsp ghee

Method

Put the chopped onions and 1 green chilli in a bowl with the malt vinegar and set aside.

Make insertions/slits on the chicken legs.

Dry roast the spices in a pan.

Put the spices in a mortar and pestle and grind into a nice powder.

Dry roast the aromatics- ginger, garlic and green chillies.

Mix this in with the powder and grind into a nice paste.

Add some mint leaves, jaggery and juice of 1/2 a lime to this spice paste.

Pour a few teaspoons of ghee onto the chicken and rub in the marinade. Put into the fridge for
2 hours or so. Then bring the chicken to room temperature and season well.

Heat a tava with some oil and sear the chicken on a high flame till nicely colored, turn down
the heat and fry gently, deglazing with a little water to prevent the masala from burning, until
it's a nice golden brown colour.

Baste with ghee/butter and lime juice and cook till the chicken is tender and cooked perfectly.
Scatter over some fresh coriander and serve with the sirca pyaaz, green chillies and lime wedges.

 

 

Tandoori Chicken Recipe Very Easy On Cooking Table

Tandoori Chicken

Chef	:	Aditya Bal
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
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Chicken marinated in masalas, oil and curd. Grilled. Served with onion rings and a green chutney.

 

Ingredients

• 8 large Chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings)
  
  Oil, to baste
  
  For the marinade:
  
  4 tsp red chilli paste
  
  3 Tbsp ginger and garlic paste
  
  2 tsp chaat masala
  
  1 1/2 tsp of the masala
  
  1 Tbsp oil
  
  3 Tbsp curd
  
  Salt, to taste
  
  Juice of 1/2 lemon
  
  
  For the tandoori masala:
  
  2 sticks cinnamon
  
  1 Tbsp black peppercorns
  
  5 green cardamom
  
  3 brown cardamom
  
  2 tsp coriander seeds
  
  2 tsp cumin seeds
  
  3 cloves
  
  1 bay leaf
  
  3/4 tsp turmeric

Method

Make small gashes in the chicken pieces for the marinade to coat it nicely.

For the marinade:

In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.

Rub the marinade on the chicken pieces, over the skin and underneath it. Marinate the chicken pieces for 30 minutes.

Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.

Serve with lemon wedges and onion rings,

For the tandoori masala:

In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.

In a mortar and pestle grind the dry roasted spices into a fine powder.

Masala is ready.

Tip: To make sure the chicken does not stick to the grill, glaze the grill with some oil.
If you are making it in an oven, the temperature needs to be around 250-300 degrees C.