Chicken Tikka Croquette With Mint Mayo with Chef Kunal Kapur on Cooking Table

Chicken Tikka Croquette With Mint Mayo

Chef	:	Chef Kunal Kapur
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour + Marination Time
..................................................................

Juicy, boneless chicken pieces are marinated, rolled in a mix of masalas, wrapped in bread crumbs and deep fried to perfection.

Ingredients

• 500 gms boneless chicken
  
  Mustard oil
  
  Ginger-garlic paste
  
  Kasuri methi powder
  
  Coriander
  
  Mozzarella cheese
  
  4 Tbsp yogurt
  
  1/2 Lemon
  
  500 gms refined flour
  
  250 gms mashed potatoes
  
  200 gms bread crumbs
  
  2 Eggs
  
  4-5 Tbsp mayonnaise
  
  Mint leaves
  
  Red chilli flakes
  
  Red chilli powder

Method

Cut boneless chicken into chunks,

Let the pieces marinate in a mix of ginger-garlic paste, lemon and salt.

Prepare another marinade by adding together mustard oil, red chilli powder, ginger-garlic paste, yoghurt, lemon juice & a pinch of Kasuri methi powder.

Add marinated chicken to it and mix well,

Now, put the marinated chicken in oven for about 15 minutes at 180 degree Celsius.

Once cooked, further chop the chicken and mix it with mashed potatoes, coriander, grated mozzarella cheese,kastoori methi powder, red chilli powder & red chili flakes,

Make balls out of the mixture, dip in refined flour, eggs & bread crumbs,

Deep fry.

For mayonnaise mint dip:
Take 4-5 Tbsp of mayonnaise,

Add finely chopped mint & chilli flakes; mix well.

Malwani Chicken Sukka with Chef Seema Chandra on Cooking Table

Malwani Chicken Sukka

Chef	:	Seema Chandra
Recipe Servings	:	3
Recipe Cook Time	:	1 Hour 15 Minutes
..................................................................

A masaledar chicken recipe with a dense paste and coconut-y flavors. And guess what? It is made with just two tablespoons of oil.

Ingredients

• For the chicken:
  1/2 kg boneless chicken
  
  4 onions, chopped
  
  1/2 tsp turmeric powder
  
  2 Tbsp ginger paste
  
  2 Tbsp garlic paste
  
  2 Tbsp oil
  
  Salt to taste
  
  Water
  
  
  For the masala paste:
  1 coconut, grated
  
  2 whole red chillies
  
  3 garlic pods
  
  1 tsp cumin seeds
  
  1 Tbsp roasted coriander seeds
  
  2 green chillies
  
  1/2 cup coriander leaves, chopped
  
  2 Tbsp malwani masala
  
  Water
  
  For the malwani masala:
  
  12 red chillies
  
  2 tsp whole coriander seeds
  
  4-5 cloves
  
  1/2 tsp peppercorns
  
  1/2 tsp cumin seeds
  
  1/2 tsp shahi jeera seeds
  
  4-5 green cardamoms
  
  2-3 black cardamoms
  
  1/2 cup dry coconut, grated
  
  1 tsp poppy seeds (khuskhus)

Method

For the malwani masala:

Grind all the Malwani masala ingredients and keep it aside.


For the masala paste:
In a pan roast the grated coconut and whole red chillies. Grind this roasted mixture with the garlic pods, cumin seeds, roasted coriander seeds and water.

Now add green chillies, chopped coriander, malwani masala and a little more water. Grind it again into a coarse masala paste.


For the chicken:
Heat the oil in a pan, add ginger and garlic paste, chopped onions and cook for a while. 

When the onions turn translucent, add turmeric, salt and cook for a few minutes.

Add the chicken to the pan, mix it well and then add the masala paste.

Cook for 15-20 minutes or till the chicken is done and well coated in the masala.

Serve hot.

Batata Vada with Chef Kishore D Reddy on Cooking Table

Chef	:	Kishore D Reddy
Recipe Servings	:	4
Recipe Cook Time	:	30 Minutes
..................................................................

A popular snack from the streets of Maharahtra. Batata translates into potato in English. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.

Ingredients

• 500 gm potatoes
  
  Oil for deep frying
  
  
  Tempering:
  
  5 gm mustard seeds
  
  2 gm curry leaves
  
  5 gm turmeric powder
  
  3 gm red chilli powder
  
  10 gm green chillies
  
  10 gm ginger
  
  10 gm garlic
  
  1 lime
  
  10 gm coriander leaves
  
  Salt
  
  
  Batter:
  
  200 gm gram flour
  
  Water
  
  5 gm red chilli powder
  
  5 gm turmeric
  
  3 gm crushed cumin
  
  Salt
  
  2 gm soda bi-carb

Method

Cook the potatoes until soft, peel and mash coarsely.

Chop or crush together the green chillies, garlic, ginger and the coriander leaves.

Using the mentioned ingredients make a thick batter.

Heat oil and add mustard seeds, after they crackle add the curry leaves.

Mix in all the rest of the tempering ingredients and add to the mashed potatoes.

Divide the potato mixture into equal sized portions, approximately the size of a lemon.

Dip each ball in the batter and deep fry until golden brown in color.

Serve hot with a chutney.

 

Chicken Mascarpone with Chef Rity Dalmia on Cooking Table

Chicken Mascarpone

Chef	:	Ritu Dalmia
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
..................................................................

Chicken breast stuffed with a creamy mascarpone cheese filling. Cooked in the oven or barbecue and served with a white wine sauce.

Ingredients

• 1 kg chicken breast
  
  100 gms mascarpone cheese
  
  50 ml olive oil
  
  Few slices parma ham (optional)
  
  1 clove garlic minced
  
  Handful of chopped parsley
  
  Salt and pepper to season
  
  
  For the sauce:
  
  100 ml chicken stock
  
  1 lime squeezed
  
  50 ml white wine
  
  Pinch red chilly flake
  
  25 ml olive oil
  
  1 Tbsp butter
  
  Salt and pepper

Method

In a mixing bowl mix oil, parsley salt, pepper and minced garlic.

Coat the chicken breast evenly with this marinade.

Slit the chicken breast length ways to create a pocket.

Put a spoon of mascarpone and place the ham slice and close it with a toothpick.

Repeat with all the chicken breasts. Keep aside.


For the sauce:

In a pan melt the oil and butter, add the wine, chicken stock and lemon juice.

Throw in the chilly flakes, season with salt and let it simmer while the chicken is being cooked.

You can cook the chicken in the oven at 200 degree Celsius for about 10-12 minutes or until cooked or over a pan or on a barbecue, pour a spoon of sauce and serve.

Note: Basically mascarpone works as a tenderiser for the chicken and has a very subtle flavour to it. If you want you could add sliced tomatoes along with mascarpone for the stuffing.

Andhra Pepper Chicken with chef Kishore D Reddy on Cooking Table

 

Andhra Pepper Chicken

Chef	:	Kishore D Reddy
Recipe Servings	:	4
Recipe Cook Time	:	45 Minutes
..................................................................

Chicken marinated with coriander and lemon and cooked on high heat with curry leaves.

Ingredients

• 500 gm chicken drumsticks
  
  10 gm turmeric
  
  50 gm ginger garlic paste
  
  100 gm green chilli paste
  
  Salt to taste
  
  50 ml lemon juice
  
  Oil to pan fry
  
  5 gm cumin seeds
  
  2 gm curry leaves
  
  100 gm onions
  
  50 gm coriander powder
  
  50 gm crushed pepper
  
  50 gm coriander leaves

Method

Chop the onions and the coriander leaves.

Marinate the chicken drumsticks with turmeric, ginger garlic paste, green chilli paste, salt and lemon juice. In a kadai heat oil and add cumin seeds.

After they crackle, add the chopped onions and saute till they turn golden.

Add curry leaves, coriander powder and crushed pepper. Saute for 2 more minutes and add the marinated chicken.

Sear on high flame, then reduce heat and cook for a further 15 minutes stirring occasionally.

Sprinkle chopped coriander leaves and cook for 2 minutes.

Before serving garnish with more crushed pepper and coriander leaves.

Punjabi Machchi with Chef Niru Gupta on Cooking Table

Punjabi Machchi

Chef	:	Niru Gupta
Recipe Servings	:	2
Recipe Cook Time	:	25 minutes
..................................................................

Here's a simple fish recipe zinged into a Punjabi avatar! Fish fillets coated in garlic, red chilli, mint paste with a dash of chillies, lemon juice, amchur, garam masala and cooked to perfection.

Ingredients

• 600-750 gm fish fillets, cut into cubes and marinated
  
  
  For the marination:
  1 Tbsp lemon juice
  
  1 tsp garlic paste
  
  1 tsp ajwain, crushed
  
  1 tsp mint paste
  
  1 Tbsp oil
  
  1 tsp green chilli paste
  
  1 tsp salt or as required
  
  1 tsp kashmiri chilli powder
  
  
  For garnishing:
  
  1 tsp amchur
  
  1 tsp garam masala
  
  1 cup onions, finely sliced
  
  1 lemon, cut into wedges

Method

Keep the marinated mixture refrigerated for an hour.

Put oil in a pan and cook covered at high heat for about a minute, then add fish to it.

Cook uncovered at high heat for 15 minutes, turn once.

Garnish with the amchur, garam masala, onions and lemon wedges.

Serve hot.

Ilish Machher Jhol (Hilsa Fish Curry) with Chef Avanti on Cooking Table

Ilish Machher Jhol (Hilsa Fish Curry)

Chef	:	Avanti
Recipe Servings	:	4
Recipe Cook Time	:	20 Minutes
..................................................................

Hilsa fish curry: This Bengali recipe is very easy to prepare, tastes delicious and is a great accompaniment with steamed rice.

Ingredients

• Hilsa fish (easily available in West Bengal, but found in most parts of India throughout the year), cut into thin pieces.
  
  1 tsp black cumin seeds (known as kalongi in Hindi and kalo jeeray in Bengali)
  
  1/2 tsp turmeric powder / haldi
  
  2 to 4 green chillies
  
  1 Tbsp mustard oil (or any vegetable oil)
  
  Salt to taste

Method

Shallow fry the Hilsa fish pieces, till golden brown. Keep aside.

In a pan, heat 1 Tbsp oil, add about 1 tsp black cumin seeds and let them crackle.

Add about a cup of water to it, about 1/2 tsp haldi, salt to taste and let the water come to a boil.

Add the fried Hilsa pieces. Split the the green chillies into two or cut them into half and add to the curry.

Cook for 2 mins.

Hilsa curry is ready. Serve with steamed rice.

Fish Mur-Moro with Chef Verman Rego and Lalitha Lobo on Cooking Table

Fish Mur-Moro

Chef	:	Verman Rego and Lalitha Lobo, Casa Manglore Homefoods
Recipe Servings	:	4
Recipe Cook Time	:	45 Minutes
..................................................................

This is a Mangalorean Catholic home recipe made with either pomfret or fillet of fish and flavoured with burning coal served like a dry side dish.

Ingredients

• 1 kg fish fillets
  
  22 long red chillies
  
  6 short red chillies
  
  1 1/2 Tbsp coriander seeds
  
  10 pepper corns (sabut kali mirch)
  
  1 Tbsp ginger- chopped
  
  1 tsp cumin seeds
  
  1 pinch saffron
  
  3/4 cup onion- chopped
  
  20 gm tamarind
  
  6 cloves garlic
  
  2 Tbsp oil
  
  1/2 cup tomatoes- chopped
  
  2 Tbsp green chillies- chopped
  
  8 cloves garlic- chopped
  
  1 1/2 cups onions- chopped
  
  1 1/2 tsp sugar
  
  2 Tbsp coriander leaves (hara dhania)

Method

Grind together the red chillies, coriander, peppercorns, ginger, cumin, saffron, 3/4 cups onion, tamarind and the 6 cloves of garlic.

Heat the oil and add onions. Stir-fry till brown.

Add ground masala and stir-fry till fat separates.

Add the chopped tomato, green chillies and garlic and stir-fry till fat separates.

Add sugar and coriander leaves and remove from fire.

When cool enough to handle, smear masala on to the fish to cover the fish with it. Place the fish in the same pan. Place the pan over live coals, cover with a lid and place live coals on the top of the lid too.

Leave this for 15- 20 minutes or till cooked through.

Please note this is a side dish so minimize the water added, as it has to be kept semi dry.

Fish Kulumbu with Chef Aditya Bal on Cooking Table

Fish Kulumbu

Chef	:	Aditya bal
Recipe Servings	:	6
Recipe Cook Time	:	45 minutes
..................................................................

A coastal recipe of fish cooked in coconut milk, tamarind and masalas.

Ingredients

• 750 gm Fish, cut into smaller pieces
  
  Tamarind Extract
  
  1 tsp Pepper
  
  1 tsp Fennel
  
  1 tsp Turmeric powder
  
  2 tbsp  Vegetable oil
  
  2 tbsp Refined Oil
  
  1 Baby Onions
  
  1/2 Cup Fresh Coriander Leaves, Chopped
  
  3 Guntur Chillies
  
  1 tsp Brown Cardamom Or Badi Elaichi
  
  1 Ginger
  
  5 - 6 Cloves Of Garlic
  
  5 or 6 Sambar onions, sliced finely
  
  Salt to taste
  
  1 tsp Fenugreek Seeds
  
  1 Tsp Coriander Seeds
  
  1 Cup Coconut Milk
  
  Few Curry Leaves
  
  1 Tsp Lime Juice
  
  100 ml Water

Method

In a pan, dry roast, pepper, cloves, coriander seeds, badi elaichi, fennel, guntur chillies, garlic and ginger

Add this masala in a mortar and pestle and pound this masala to a coarse paste. Add salt and grind further.

In a non stick pan, heat a tsp of mustard oil and add the fish in order to fry it.
Fry the fish and keep aside

In another pan, heat a tsp of refined oil and add a tsp of black mustard seeds, fenugreek seeds, coriander seeds, curry leaves, baby onions thinly sliced and saute it.

Add the masala paste in this and mix well. Add water and stir

Add tamarind extract and keep on stirring till the oil doesn't separate.

Simmer the pan, and keep adding coconut milk little by little while mixing and leave half aside.

Add water to amalgamate the flavors.

Add salt and let it come to a gentle boil

Add the rest of the coconut milk and a bit of jaggery and keep on stirring.

Poach the fish in this gravy.

Add water to deglaze the pan in which the fish was fried and add this juice to the fish gravy.

Serve Hot.

Fish with White Sauce with Chef Niru Gupta on Cooking Table

Fish with White Sauce

Chef	:	Niru Gupta
Recipe Servings	:	8
Recipe Cook Time	:	25 Mins
..................................................................

A yummy dish of pan fried fish covered with white sauce made of butter, milk, refined flour and seasoning. It is an easy and simple recipe as well as very flavourful.

Ingredients

• 8 fillets of fish-marinate in lemon juice and salt for 20 minutes & rinse
  
  oil - a thin layer in a frying pan
  
  2 cups milk
  
  2 tbsp refined flour
  
  1 tbsp butter
  
  1 tsp salt
  
  1/4 tsp pissi kali mirch

Method

Wipe fish dry. Heat the oil and add the fish over high heat. Brown on both sides, then cook over low heat till cooked. Keep aside.

To make the sauce, melt the butter and add the refined flour, keeping the heat low. Saute till just a suggestion of brown.

Take the pan off the fire and add the milk very gradually, stirring vigorously all the time.

Put the pan over the fire again and let it come to a boil, stirring often to avoid scorching.

When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir.

Add the salt and pepper. Place the fish on a serving dish and pour the white sauce over it.

Garnish with cheese if you like.

Fish Gassi with Chef Niru Gupta on Cooking Table

Fish Gassi

Chef	:	Niru Gupta
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
..................................................................

Delicious fish stir fried in a coconut and masala paste, simmered in tamarind paste and coconut milk. A recipe from South India.

Ingredients

• For the masala :
  
  1 tsp coconut oil
  
  3 tsp coriander powder
  
  Pinch of fenugreek seeds (methi daana)
  
  1 tsp fennel seeds (saunf)
  
  8 pieces of pepper corn
  
  1 tsp mustard seeds
  
  2 tsp cumin seeds
  
  15 red chillies
  
  1 grated coconut
  
  2 sliced onions
  
  8 pods of garlic
  
  100 ml water
  
  
  For the main preparation:
  
  2 Tbsp coconut oil
  
  2 sliced onions
  
  10 curry leaves
  
  2 chopped tomatoes
  
  500 gm filleted fish
  
  Prepared masala
  
  1 tsp salt
  
  2 Tbsp tamarind paste
  
  100 ml coconut milk

Method

For the masala:

Heat oil in pan. Add coriander powder, fenugreek seeds, fennel seeds, pepper corn, mustard seeds, cumin seeds and red chillies and dry roast them.

Now add grated coconut, onions and garlic.

Saute till the onion turns light brown.

Then add water and grind them together.


For the main preparation:

Heat oil in pan. Add sliced onions, curry leaves and sauté the onions till it loses colour.

Then add chopped tomatoes and prepared masala, and stir-fry till fat separates.

Add fish and stir fry.

Add salt, tamarind paste and coconut milk. Mix it well.

Garnish with curry leaves and coriander leaves. Serve hot.

Spanish Fish Fry with Chef Marut Sikka on Cooking Table

Spanish Fish Fry

Chef	:	Marut Sikka
Recipe Servings	:	4
Recipe Cook Time	:	40 minutes
..................................................................

Sole fish cooked with tangy tomatoes, chillies, onions and spices. This spanish fish fry recipe is worth trying.

Ingredients

• Sole fish
  
  1 cup sliced tomatoes
  
  1 cup sliced onions
  
  1/2 tbs lemon juice
  
  1/2 cup olive oil
  
  2 tsp ginger and garlic paste
  
  2 bay leaves
  
  2 cinnamon sticks
  
  3-4 chopped green chillies
  
  2 tbs vinegar
  
  Salt
  
  1/2 cup water

Method

Dice onions and tomatoes into thin slices.

Cut the sole fish into big pieces. Marinate it with salt and lemon juice for thirty minutes.


To Make the Curry:

Heat some olive oil in a pan, add ginger paste and garlic paste and saute till the mixture turns brown.

Add cinnamon, bay leaves, sliced onions and tomatoes. Add salt, green chillies and then water. Cover and simmer for sometime.

Heat olive oil in a pan, add vinegar, salt and water.

As it boils add the fish pieces.Take them out in a dish and pour curry over it. Serve hot.

Singhara Kalia with Chef Niru Gupta on Cooking Table

Singhara Kalia

Chef	:	Niru Gupta
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
..................................................................

Microwaved in a flavours ranging from spices, seeds and condiments, this fish recipe is a keeper. Singara is also known as cat fish and kalia means fish curry.

Ingredients

• 500 gm singara - scaled and cut into steaks
  
  1 tsp salt
  
  1 Tbsp lemon juice
  
  1 tsp turmeric powder
  
  3 Tbsp mustard oil
  
  1 Tbsp coriander seeds
  
  1 tsp onion seeds
  
  1 tsp fennel seeds
  
  1 tsp small mustard seeds
  
  1/4 tsp fenugreek seeds
  
  2 whole red chillies
  
  1/4 cup onions - grated
  
  1/4 cup tomato - grated
  
  1/4 tsp chilli powder
  
  1 tsp turmeric
  
  1 tsp salt or to taste
  
  Coriander leaves for garnish
  
  1200 W Microwave

Method

Powder together the coriander seeds, onion seeds, fennel seeds, mustard seeds and the fenugreek seeds. Put aside.

Wipe dry the fish and then apply the turmeric and salt to it. Keep aside for 15 minutes.

Put the oil in a dish and cook covered, at HI for 2 minutes.

Place the fish in a single layer -and cook uncovered at HI for 8 minutes, turning once.

Lift out of the dish and keep aside till ready to use.

To the same oil, add the powdered ingredients along with whole red chillies.

Mix well and cook covered at HI for 2 minutes.

Add onions and mix well.

Cook uncovered, at HI for 6-8 minutes, or till light brown, stirring once.

Add the tomatoes, coriander, chilli powder, turmeric and salt.

Mix well and cook covered at HI for 5 minutes, stirring once.

Add 1 cup of hot water.

Cover and cook at HI for 5 minutes.

Add the fish (it should be submerged in the liquid).

Cook covered, at 30% for 5 minutes. In case serving later, cook for 8 minutes. Serve garnished with coriander leaves.

Pan Fried Fish with Chef Manju Malhi on Cooking Table

Pan Fried Fish

Chef	:	Manju Malhi
Recipe Servings	:	4
Recipe Cook Time	:	25 Minutes
..................................................................

An easy and quick recipe to cook fish fillets. Fillets of your choice cooked with turmeric, chilli powder and lemon juice.

Ingredients

• 4 flat fish fillets, such as John Dory, plaice, sole, brill, turbot or part of a round fish fillet, like salmon, cod or gray mullet
  
  4 Tbsp olive oil
  
  1/2 tsp turmeric
  
  1/4 tsp chili powder
  
  Juice of half a lemon

Method

Dry the fish fillets on kitchen paper. Heat a frying pan on the hob at a high heat until smoking.

Add a splash of olive oil, followed by the turmeric and place the fish fillets into the pan.

Turn when golden on one side, after 2-3 minutes and cook on the other side.

Sprinkle the chili powder and lemon juice and serve immediately.

Chicken and Fish 65 Burgers with Chef Aditya Bal on Cooking Table

Chicken and Fish 65 Burgers

Chef	:	Aditya Bal
Recipe Cook Time	:	30 Minutes
..................................................................

Delight your taste buds with this burger recipe. A burger made with chicken, fish fillets, tomatoes and a tangy hot and sour sauce.

Ingredients

• 2 Tbsp ginger-garlic paste
  
  3 tsp red chili powder
  
  1 1/2 tsp turmeric powder
  
  2 tsp coriander powder
  
  Handful curry leaves
  
  5 Tbsp refined oil
  
  Salt to taste
  
  100 gm chicken breast
  
  200 gm fish fillet
  
  200 gm rice flour to coat
  
  2 Tbsp mayonnaise
  
  3 tsp tomato ketchup
  
  1/2 tsp Tabasco
  
  3 burger buns
  
  1 onion
  
  3 tomatoes

Method

In a bowl add the ginger-garlic paste, chili powder, turmeric powder, a tsp of coriander powder & some chopped curry leaves.

Season it with some salt and drizzle a Tbsp of refined oil to bring it all together.

Trim the chicken breast and cut the fish fillet.

Add marinate on each piece, making sure that the pieces are nicely coated with the masala.

In a non-stick pan, add refined oil and let it heat up.

Roll the chicken and fish pieces in rice flour till they are fully coated & shallow fry the coated chicken and fish  in the non-stick pan.

Take the burger buns and slit open from the center.

Spread the burger sauce over half of the burger bun halves.

Add the chicken breast on one half and fish pieces on the other.

Then add tomatoes and onion slices and lettuce on each of them.

Sprinkle some pepper to taste and cover both chicken and fish  with the other half bun halves.


For the burger sauce:

In a bowl, add mayonnaise, tomato ketchup and some Tabasco sauce for a tangy taste.

Then add coriander powder and chili powder.
  
Whisk it all together.

Serve the burgers with a light apple salad.

Fish Moilee with Chef Aditya Bal on Cooking Table

Fish Moilee

Chef	:	Aditya Bal
Recipe Cook Time	:	35 Minutes
..................................................................

Savor the authentic taste of Kerala style Fish Molly cooked in with thick coconut milk.

Ingredients

• For marination:
  
  Fill of fish bash
  
  2 onions
  
  1 inch ginger
  
  5-6 garlic cloves
  
  6-7 green chilies
  
  1 tsp turmeric
  
  1/2 tsp chili powder
  
  1 tsp coriander powder
  
  1 lemon
  
  Curry leaves
  
  1 Tbsp refined oil
  
  
  For the curry:
  
  2 Tbsp refined oil
  
  Curry leaves
  
  1/2 tsp mustard seeds
  
  1/2 tsp pepper corns
  
  1/2 tsp fennel seeds
  
  4-5 green cardamom
  
  1/2 jug coconut milk
  
  7-8 cherry tomatoes
  
  Coriander leaves

Method

For marination:

Julienne ginger, garlic cloves and onions.

Split green chilies and cut the fill into pieces.

In a bowl add pieces of cut fill, ginger, garlic, green chilies, onions, 1 tsp of turmeric powder, 1/2 tbsp of chili powder, 1 tsp of coriander powder, some curry leaves, juice of 1/2 lemon, salt and 1 Tbsp of refined oil.

Mix it all together.


For the curry:

Heat up the pan and drizzle it with some refined oil.

Add some curry leaves, 1/2 tsp of mustard seeds, 1/2 tsp of pepper corns, 1/2 tsp of fennel seeds and 4-5 green cardamom.

Saute it till the start to pop and crack.

Add marinated fish, then mix coconut milk and split cherry tomatoes.

Finish it with chopped coriander leaves.

Spicy Sliced Fish with Chef Chef Lo Ka Yan on Cooking Table

Spicy Sliced Fish

Chef	:	Chef Lo Ka Yan, Taj Palace Hotel
Recipe Servings	:	2
Recipe Cook Time	:	20 Minutes
..................................................................

An easy to cook fish recipe for those who love spicy food.

Ingredients

• 300 gm sole fish, sliced
  
  4-5 red chillies
  
  Sugar, to taste
  
  2 Tbsp corn flour - mixed with water
  
  1 1/2 cup water or stock
  
  Salt to taste
  
  2 Tbsp oil

Method

Finely chop red 4-5 red chillies and mince it and add water to make it into a paste.

Add 2 table spoons of oil in a pan on mild heat. Add 2-4 spoons of red chilli paste depending on the amount of spice desired.

Add  around 1 teacup water and saute it. After 30 seconds add  around 300 gms of sliced sole fish. (Remember that the fish is not pre-marinated) Let the water cover the fish and allow it to boil for 3-5 minutes.

Season with salt and sugar. You will know it is done when the sole starts to crumble and the water gets thicker.

After around 3 minutes, add a paste made of cornflour and water
Note: Do not add too much paste as it will make the dish too thick to be consumed with rice.

Saute it for a while and take it out in a bowl. Garnish with chopped spring onions before serving.

Rava Fried Fish with Chef Aditya Bal on Cooking Table

Rava Fried Fish

Chef	:	Aditya Bal
Recipe Cook Time	:	40 Minutes
..................................................................

An easy to make fried fish recipe enriched with ginger, garlic and red chillies.

Ingredients

• 50 gm rava
  
  3 fillets of Basa fish
     
  2 tsp ginger garlic paste
     
  50 ml refined oil
     
  1 tsp red chili powder
     
  2 lemons quartered
     
  Pinch of salt
     
  1/2 tsp turmeric powder
  
  Handful coriander leaves

Method

Take ginger garlic paste in a bowl and add chilli powder, turmeric and salt.

Drizzle 2 spoons of refined oil and mix it well.

Flavour the fish fillets with the paste and then coat the pieces with rava.

Add fair amount of refined oil in a preheat pan and shallow fry the fillets.

Lay some chopped coriander in a platter.

Serve the fillets into the platter with lemon pieces

Fish with Tomatoes with Chef Niru Gupta on Cooking Table

Fish with Tomatoes

Chef	:	Niru Gupta
Recipe Servings	:	6
Recipe Cook Time	:	1 Hour 30 Mins
..................................................................

Rave reviews guaranteed for this marinated microwave fish recipe

Ingredients

• 650 gm fish fillets
  
  2 tbsp lemon juice
  
  1 tsp salt or to taste
  
  1 tsp ginger paste
  
  1 tsp garlic paste
  
  1 tbsp oil
  
  4 green chillies - cut into halves
  
  1/2 cup tomato puree
  
  1 tsp kashmiri chilli powder
  
  2 tomatoes - quartered
  
  coriander leaves to garnish

Method

Mix together, the lemon juice, salt, ginger and garlic paste. Rub this into the fish to coat well. Cover and refrigerate for an hour.

Put oil and green chillies in a dish and cook covered, at HI for 2 minutes.

Place the fish fillets over the oil and turn once to coat both sides.

Cook uncovered, at HI for 4 minutes turning once.

Add the tomato puree and chilli powder, turn the fish and add the quartered tomatoes.

Cover and cook at HI for 5 minutes.

Turn the fish, continue to cook, now at 70% for 7 minutes, turning once.

Serve garnished with coriander leaves.

Fish Fillets with Walnut Parsley Crust and Warm Parsley Sauce with Chef Divya Burman on Cooking Table

Fish Fillets with Walnut Parsley Crust and Warm Parsley Sauce

Chef	:	Divya Burman
Recipe Servings	:	3
Recipe Cook Time	:	1 hour
..................................................................

A very light and fresh fish recipe by Divya Burman. Walnuts and breadcrumbs coated on the fillets and baked golden to form a crust. These fish fillets are served with warm parsley sauce. So, dig in.

Ingredients

• For Walnut Crusted Fish:
  
  4 fillets of fish (what works best is basa, halibut, sea bass or black cod)
  
  3/4 cup walnuts chopped
  
  3/4 cup breadcrumbs* (i avoided this but im sure it would be tastier)
  
  2 tbsp olive oil
  
  3 tablespoon parsly leaves chopped
  
  1 1/2 tbsp whole grain dijon mustard
  
  1/4 cup grated parmesan
  
  
  For Parsley Basil Sauce:
  
  1 tablespoon butter
  
  2 tablesppoons walnuts
  
  1/2 cup cream plus 3 tablespoon milk
  
  2-3 heaped tablespoons chopped fresh parsley
  
  Salt and freshly ground black pepper

Method

For Home Made Breadcrumbs:

Set oven at 200 and place 2 slices of whatever bread you have into the food processor and chop it until it is as finely chopped.

Then lay it out on a cookie sheet and bake for about 45 minutes.

Then put the breadcrumbs back in the food processor and chop until they are a fine consistency.


For Walnut Crusted Fish:

Preheat your oven to 180 deg c. Add the breadcrumbs and the walnuts to a food processor and chop until the walnuts are finely chopped.

Transfer to a bowl and mix in the olive oil, dijon and parmesan.

Make sure your fish is sliced into 4 pieces.

Take the fillets and lightly sear in butter both sides.

Grease a baking dish and place the four pieces in it With your hands press the crust onto the top of each fish piece. Be generous and press the crust firmly.

Bake for approximately 15 minutes until a fork inserted in comes out very easily and crust us slightly golden.

Serve the fish with parsley basil sauce.


For Parsley Basil Sauce:

In warm cream, add butter and milk.

Add parsley. Season with salt and pepper.

Blend well. Drizzle few drops lemon juice and serve with fish.

White Fish on Popiote with Chef Aditya Bal on Cooking Table

White Fish on Popiote

Chef	:	Aditya Bal
Recipe Cook Time	:	15 Minutes
..................................................................

A quick and easy grilled fish recipe on a popiate. Popiote is a method of cooking in which the food is wrapped up paper or foil and then cooked.

Ingredients

• 1 white fish fillet
  
  1 Tbsp lemon juice
  
  1 Tbsp olive oil
  
  4-5 cloves garlic, chopped fine
  
  1 tsp oregano and dry herbs

Method

Mix all the ingredients and coat the fish with it.

Wrap it up in a foil paper.

Leave some space on top for it to fluff up.

Be careful not to leave any gaps.

Place it on a baking sheet over a plate and into the oven for 7-8 minutes.

When it becomes nice and fluffed up

(Popiote is a method of cooking in which the food is wrapped up paper or foil and then cooked.)

Lahori Tawa Tali Machchli with Chef Muhammad Ikram on Cooking Table

Lahori Tawa Tali Machchli

Chef	:	Muhammad Ikram
Recipe Cook Time	:	45 Minutes
..................................................................

Fish fillet pieces dipped in creamy mixture of rice flour, eggs, cornflour and spices, shallow fried and served with a dried dates sauce.

Ingredients

• 700 gm hammour fish (fish fillet, without fat)
  
  Salt to taste
  
  3 Tbsp ginger-garlic paste
  
  1 Tbsp ginger, finely chopped
  
  1 Tbsp garlic, finely chopped
  
  1 cup rice flour
  
  1/2 cup cornflour
  
  3 eggs
  
  Juice of 4-5 lemons
  
  1 tsp red food colouring
  
  2 tsp black cumin seeds (shahi jeera)
  
  2 tsp red chilli powder
  
  1 Tbsp garam masala powder
  
  1 tsp black pepper powder
  
  2 tsp coriander seeds, crushed
  
  1 tsp cinnamon powder
  
  2 cups desi ghee (for frying)
  
  
  For the sauce:
  
  100 gm dried dates (chhuare in hindi)
  
  1 Tbsp tamarind paste
  
  1 Tbsp chaat masala
  
  2 tsp chicken stock cubes
  
  250 gm yogurt

Method

For the fish:

Cut fish fillet into 100 gm pieces, lengthwise.

Put salt, ginger-garlic paste on pieces. Leave aside for 10 minutes, then wash and strain excess water.

Put chopped ginger and garlic on fish pieces after washing.

Mix rice flour and cornflour. Then mix in the eggs. Also add lemon juice, red food colouring and mix well.

Add all the spices. Beat together into a smooth paste.

Dab this paste onto fish pieces and refrigerate for 10 minutes.

Remove from fridge and shallow fry on tawa in desi ghee.


For the sauce:

Remove seeds from dried dates (chhuare)

Boil in double quantity water - 2 cups of water for 5-10 minutes to soften dates.

When water reduces to half (1 cup), remove from heat and add all the other ingredients.

Grind to a fine paste.

Add a pinch of salt to the paste and mix. The sauce is ready. Serve with fish.

Samandari Khazana with Chef Muhammad Ikram on Cooking Table

Samandari Khazana

Chef	:	Muhammad Ikram
Recipe Cook Time	:	45 mins
..................................................................

Prawns and fish are marinated in a host of spices, cream and flours, cooked perfect on charcoal.

Ingredients

• 10 jumbo prawns (medium, without shell but with tail on)
  
  300 gm hammour or grouper fish (option: 1 fillet of bekti, for 10 small cubes)
  
  Salt to taste
  
  2 tbsp ginger garlic paste
  
  1 tsp carom seeds (ajwain), crushed
  
  1 tbsp garam masala powder
  
  1 tbsp black pepper, crushed
  
  One and a half tbsp red chilli powder
  
  1 tbsp green cardamom powder
  
  1 tsp yellow food colouring
  
  2 cups fresh cream
  
  1 tbsp refined flour (maida)
  
  1 tbsp gram flour (besan)
  
  200 gm sesame seeds
  
  For Sauce:
  
  100 gm garlic, chopped
  
  50 gm honey
  
  1 tsp sesame seeds
  
  Red chilli powder to taste
  
  Salt to taste
  
  Juice of 4 lemons

Method

Wash prawn and fish and marinate with salt and ginger garlic paste.

Put all the spices and food colouring in fresh cream along with refined flour and gram flour and mix. Dip all the prawns and fish in that.

Put it in the refrigerator for 10 minutes. Take prawns and fish out.

Half cook them on charcoal. Put sesame on them and give them a golden colour on charcoal.

For Sauce:
Saute garlic in a pan, add honey and roasted sesame seeds and season it with salt, red chilli powder and lemon juice.

Red Snapper Vera Cruzana with Chef Vicky Ratnani on Cooking table

Red Snapper Vera Cruzana

Chef	:	Vicky Ratnani
Recipe Servings	:	2
Recipe Cook Time	:	45 Minutes
..................................................................

Fillets of red snapper smothered in a tangy tomato sauce with olives, capers, raisins and toasted almonds. A delicious fish recipe from Mexico.

Ingredients

• 2 red snapper fillets (Medium size)
  
  Juice of half lemon
  
  Salt
  
  Black pepper
  
  Parsley
  
  
  For the sauce:
  
  2 blanched tomatoes; 2 cloves garlic; 2 green chillies; Salt (Blend these together to make a fine sauce)
  
  Olive oil
  
  1 onion, chopped
  
  3 Tbsp tomato puree
  
  5-6 green olives, sliced
  
  3-4 green capers
  
  5-6 black olives, sliced
  
  5-6 raisins
  
  2 Tbsp toasted sliced almonds
  
  Oregano
  
  Black pepper

Method

Take the red snapper fillets and sprinkle salt, pepper, lemon juice and parsley on it. Cover and keep it aside.

In a pan add oil and chopped onion. Saute till onions are pink.

Add the tomato-garlic-chilli sauce and some tomato puree. Let it cook for 4-5 minutes.

Add the green and black olives, capers, oregano, raisins, toasted almonds and black pepper. Cook for a minutes.

In an ovenproof dish place the marinated red snapper fillets. Pour the freshly made sauce over it.

Cover with foil. Bake at 180 degrees C for 25-30 minutes.

Microwave Machchli Lal Masala with Chef Niru Gupta on Cooking Table

Microwave Machchli Lal Masala

Chef	:	Niru Gupta
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour 10 Minutes
..................................................................

Uncomplicated and easy, this microwave fish recipe is a no fuss wonder.

Ingredients

• Marinate together:
  
  500 gm fish fillets
  
  1 Tbsp lemon juice
  
  
  Grind together:
  
  2-3 whole red chillies-soaked in vinegar for 1 hour
  
  2 Tbsp vinegar
  
  2 Tbsp bhuna channa
  
  1 Tbsp garlic - chopped
  
  1/4 cup onion - chopped
  
  1/2 tsp salt or to taste
  
  4 cloves
  
  4 peppercorns
  
  1 tsp cinnamon - broken to small pieces
  
  Javitri - 1/2" piece
  
  Mint leaves-for garnish

Method

Marinate the fish in the ground paste for an hour.

Place a saucer like plate in a dish.

Arrange the fillets over it, with the thicker pieces outwards.

Cook uncovered at HI for 8 minutes, turning the fillets half way through.

Brush with oil if you wish, although it can be avoided.

Transfer fillets onto a serving dish and serve garnished with mint leaves.

Chilled Lemon Pie with Chef Niru Gupta on Cooking Table

Chilled Lemon Pie

Chef	:	Niru Gupta
Recipe Cook Time	:	30 Minutes + Time to set (6-8hrs)
..................................................................

A no-bake pie of lime and whipped cream chilled in a biscuit shell.

Ingredients

• For the biscuit base:
  
  15 arrowroot biscuits
  
  60 gm butter
  
  1 Tbsp powdered sugar
  
  
  For the filling:
  
  250 gm chilled cream
  
  300 gm condensed milk
  
  6 Tbsp lime juice
  
  1/2 tsp lemon rind, grated
  
  1 slice of lemon
  
  8 inch round serving dish

Method

Powder the biscuits by crushing them between two sheets of butter paper with a rolling pin or in a mixie.

Heat the butter to melt, add the biscuits and mix well.

Shut off the heat and add the sugar.

Line the base and sides of the serving dish evenly and smoothly with the biscuit mixture, put aside to cool.

In another bowl, whip the cream, add the condensed milk and beat the mixture while pouring in the lemon juice.

Now add the lemon rind and mix again.

Pour the mixture into the cooled biscuit shell and chill for 6-8 hours or till set.

Chilling it overnight is ideal.

Garnish with a slice of lemon and serve.

Cinnamon Rolls with Chef Seema Chandra on Cooking Table

Cinnamon Rolls

Chef	:	Seema Chandra
Recipe Cook Time	:	45 Minutes
..................................................................

Soft, warm cinnamon rolls, now made healthy.

Ingredients

• For the Dough:
  
  3/4 cup paneer or cottage cheese ( a 5 inch chunk)
  
  1/3 cup low fat buttermilk (lukewarm milk mixed with lemon) it should be curdled.
  
  2 Tbsp white sugar
  
  2 inch chunk of unsalted butter
  
  1 Tbsp of vanilla extract
  
  About 2 cups flour
  
  1 Tbsp baking powder
  
  1/2 Tbsp salt
  
  1/4 Tbsp baking soda
  
  
  For the Filling:
  
  3 Tbsp unsalted butter
  
  3/4th cup packed brown sugar
  
  1 1/2 Tbsp cinnamon powder
  
  1/4 Tbsp ground cardamom
  
  
  For the Glaze:
  
  1/2 packet of cream cheese
  
  2 Tbsp powdered sugar
  
  1 Tbsp skim milk 
  
  1 Tbsp vanilla extract

Method

Heat the oven to 190 C. Grease the sides and bottom of a round baking pan with butter.

Put the paneer, buttermilk, sugar, melted butter, and vanilla in a food processor and process until smooth, for about 20 seconds.

In another bowl, add the flour, baking powder, salt, baking soda and add this to the mixie.

Start and stop the mixie in short bursts just until the dough clumps together. The dough will be soft and moist.

Dump the dough out and knead it with floured hands 4 or 5 times until smooth.

With a rolling pin, roll the dough into a 12×15-inch rectangle.


For the Filling:

Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.

In a medium bowl, combine brown sugar, powdered cinnamon and green cardamom powder.

Sprinkle the mixture over the buttered area of the dough and press gently into the surface.

Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal.

With a sharp knife, cut the roll into equal pieces. Place them in a greased pan and bake until golden brown and firm to the touch. Say, about 15 minutes. Set the pan on a wire rack to cool for 5 minutes.

For the glaze, in a small bowl, mix the cream cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread onto warm rolls.

Nariyal Ladoo with Chef Aditya Bal on Cooking Table

Nariyal Ladoo

Chef	:	Aditya Bal
Recipe Servings	:	12
Recipe Cook Time	:	30 Minutes
..................................................................

Coconut cooked with khoya and condensed milk. Shaped into round balls and stuffed with almonds and cashews.

Ingredients

• 1 1/2 cup dessicated coconut, toast it
  
  1 Tbsp ghee, to toast the nuts
  
  1 cup condensed milk
  
  2 Tbsp khoya
  
  10-15 cashews and almonds
  
  Dessicated coconut, to roll the ladoos

Method

In a pan, add grated coconut and toast them slightly. (Just like dry roasting spices). Keep stirring it continuously else it might burn.

While keeping it on the heat, add condensed milk to the roasted coconut and mix them well. Then add khoya into it and mix them well. Keep it on the heat and mix it till the mixture starts leaving the sides of the pan.

Once it starts leaving the sides, this the sign of it being ready. Take it off the heat.

Fry some cashew nuts and almonds in ghee.

Roll the mixture into small rounds place some dry fruits into these rounds and then roll them into the shape of small balls.

Rolls these balls over some dessicated coconut and the nariyal ladoos are ready to be served!

Eggless Marble Cake with Chef Niru Gupta on Cooking Table

Eggless Marble Cake

Chef	:	Niru Gupta
Recipe Cook Time	:	40 Minutes
..................................................................

The good old marble cake made egg-less with milk and vinegar.

Ingredients

• 150 gm butter
  
  150 gm castor sugar
  
  3/4 cup milk
  
  3 tsp vinegar
  
  150 gm flour
  
  1 tsp vanilla essence
  
  1 Tbsp cocoa
  
  1 1/2 tsp baking powder
  
  
  For the Icing:
  50 gm butter
  
  100 gm icing sugar
  
  50 gm melted chocolate
  
  2 tsp cocoa
  
  Sweets to decorate

Method

Beat butter and sugar together until light and fluffy.

Gradually beat in the milk and vinegar. Fold in all the flour except 1 tbsp.

Divide batter in half. Fold 1 tbsp flour in 1 half and the cocoa in the other.

Place in alternate spoonfuls in a greased and lined 8" cake tin.

Bake at 180 degrees centigrade for 20-25 minutes.

Turn out and cool.

For the icing, beat the ingredients together.

Spread over cake.

Decorate and serve.

Guilt Free Dark Chocolate Mousse with Chef Seema Chandra on Cooking Table

Guilt Free Dark Chocolate Mousse

Chef	:	Seema Chandra
Recipe Servings	:	2
Recipe Cook Time	:	40 Minutes + Time to set (1-2 Hours)
..................................................................

Dodge the guilt and whip a delectable chocolate mousse with hung yogurt and egg whites.

Ingredients

• 185 gm dark chocolate, chopped
  
  2 egg whites
  
  1 tsp coffee
  
  1/2 tsp cocoa powder
  
  2 tsp Irish cream liquor
  
  1/2 Tbsp sugar
  
  50 gm hung yogurt
  
  
  Garnish:
  
  Blueberries
  
  Icing sugar

Method

Cut the dark chocolate into pieces, put it in a bowl and melt it in a pan that fits into a bigger saucepan with simmering water.

Take 2 egg whites in a bowl and mix them till they become stiff, then add sugar and mix again.

In another small bowl take coffee, cocoa powder, Irish cream liquor and mix well.

Add this to the melted chocolate.

Now whisk the hung curd into this mixture.

Finally with a large steel spoon fold in the beaten egg mixture into the chocolate yogurt, a spoon at a time.

Be careful not to over mix at this time otherwise the mousse will lose its volume.

Spoon this creamy chocolate mixture into four bowls.

Put them into the refrigerator for a couple of hours for the mousse to set.


For the garnish:

Put frozen blueberries in a pan of water, add a pinch of sugar for taste and let them boil for around 15 minutes till the water reduces.

Garnish the mousse with the blueberry compote, dust a little icing sugar on top and serve chilled.

Chocolate Lava Cake with Chef Vicky Ratnani on Cooking Table

Chocolate Lava Cake

Chef	:	Vicky Ratnani
Recipe Servings	:	2
Recipe Cook Time	:	30 Minutes
..................................................................

A classic chocolate lava cake made with five simple ingredients. So decadent, you just can't say no!

Ingredients

• 135 gm dark chocolate
  
  95 gm butter
  
  100 gm icing sugar
  
  2 egg yolks + 2 whole eggs
  
  35 gm flour
  

Method

Pre heat the oven at 200 degrees.

In a microwaveable bowl add chocolate and butter. Melt it. (You can melt using the double boiler method too.)

In another bowl whisk together sugar and eggs.

Mix together the chocolate-butter mixture with the sugar-eggs mixture.

Fold in the flour.

Strain the mixture to remove any lumps.

Keep this in the fridge for 5-7 minutes to chill.

Pour the batter in greased ramekins.

Bake for 9-10 minutes.

Serve with whipped cream / vanilla ice cream or fresh fruits.

Burmese Dessert with Chef Nikhil & Natasha on Cooking Table

Burmese Dessert

Chef	:	Nikhil & Natasha
Recipe Servings	:	2
Recipe Cook Time	:	15 Minutes
..................................................................

Quick desserts aren't just about fresh fruit and ice creams. Make this quick 15-minute Burmese dessert with fried custard like dollops sprinkled with sesame seeds and icing sugar.

Ingredients

• 
  100 gm black and white sesame seeds, mixed
  
  3 eggs, beaten
  
  50 gm powdered sugar
  
  1 cup water
  
  1 cup flour
  
  2 Tbsp sugar
  
  1 tsp vanilla essence
  
  Flour, to coat
  
  Oil to deep fry
  
  Cinnamon powder, to sprinkle on top
  
  2-3 Tbsp gooseberries, chopped, to garnish
  
  2-3 basil leaves, chopped, to garnish

Method

In a pan dry roast sesame seeds. Once roasted mix it with the powdered sugar. Keep aside.

Beat the eggs together. Now add 2 tbsp sugar in this. Keep aside.

In another pan add the flour and water. Mix well with a whisk and add some vanilla essence.

Slowly add the egg-sugar mixture to the flour mixture and mix till smooth and thick. Pour this mixture into ramekins and put it in the freezer for a  few minutes.

Take it out after a few minutes and cut into equal pieces. Coat with some flour and deep fry. Once golden, drain on an absorbent paper.

Plating up:

Place the deep fried treats on a plate.

Sprikle some cinnamon powder and the sesame seed-sugar mixture on top.

Garnish with some chopped gooseberries and basil leaves.

Mango Dessert with Chef Marut Sikka on Cooking Table

Mango Dessert

Chef	:	Marut Sikka
Recipe Servings	:	4
Recipe Cook Time	:	20 Minutes + Time to Chill
..................................................................

Mangoes, cream, milk, cinnamon powder cooked together. Topped with mint leaves. Serve the mango dessert chilled.

Ingredients

• 4 ripe mangoes
  
  A glass of milk
  
  2 Tbsp sugar
  
  1 tsp cinnamon powder
  
  A few mint leaves
  
  1 cup cream

Method

Peel and dice mangoes into small pieces.

Boil milk and add cream, sugar, cinnamon powder, mango pieces and a few mint leaves.

Mash the mangoes to release some mango flavor in the milk. Cook for some time.

Pour the mango dessert into glasses, garnish with mint leaves and allow it to cool. Refrigerate and serve chilled.