Pan Fried Fish with Chef Manju Malhi on Cooking Table

Pan Fried Fish

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

Fudgy Chewy Brownies with Chef Divya Burman on Cooking Table

Fudgy Chewy Brownies

Chef	:	Divya Burman
Recipe Servings	:	16
Recipe Cook Time	:	1 Hour + Cooling time
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Fudgy chewy chocolate brownies with loads of nuts. Perfect to bake on a wintery afternoon.

Ingredients

• 2/3 cup all-purpose flour
  
  1/2 tsp salt
  
  1/2 tsp baking powder
  
  Cooking spray (In case you don't have a cooking spray you can always brush with oil lightly)
  
  2 ounces/ 60 gm unsweetened chocolate
  
  4 ounces/ 120 bittersweet or semisweet chocolate
  
  10 Tbsp unsalted butter
  
  1 1/4 cups sugar
  
  2 tsp vanilla extract
  
  3 large eggs
  
  Optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts

Method

Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl. Set aside.

Spray an 8-inch baking pan with cooking spray.

Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (Parchment paper/ butter paper can also be used).

Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water.

Remove from heat, whisk in sugar and vanilla.

Whisk in eggs, one at a time, fully incorporating each one before adding the next.

Continue to whisk until mixture is completely smooth and glossy.

Add dry ingredients, whisk until just incorporated.

Stir in nuts, if using.

Pour batter into prepared pan, bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours.

Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap then foil, and refrigerated for up to five days.

Doughnuts with Chef Niru Gupta on Cooking Table

Doughnuts

Chef	:	Niru Gupta
Recipe Servings	:	20
Recipe Cook Time	:	35 minutes
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Doughnuts, the typical American snack. Flour kneaded with milk, sugar with the flavor of cinnamon and nutmeg. Shaped into rings and deep fried. Usually served with sugar glaze or chocolate sauce.

Ingredients

• 3 1/2 cups maida
  
  1 tsp salt
  
  5 tsp baking powder
  
  1 tsp cinnamon - powdered
  
  1 tsp nutmeg - powdered
  
  2 Tbsp butter
  
  3 cups sugar
  
  2 eggs - beaten well
  
  3 cups milk
  
  Oil to deep fry

Method

Sift maida with salt, baking powder, cinnamon and nutmeg and keep aside.

Cream butter and sugar. Add eggs and beat well.

Add milk and maida and mix into a dough like consistency.

Roll the dough on a lightly floured surface to 1 inch thickness.

Cut with floured doughnut cutter and let stand for 15 minutes.

Heat oil and add the doughnuts to it over high heat.

Turn immediately and lower heat to medium and fry till brown.

Drain on absorbent paper and serve.

Chettinad Egg Curry on Cooking Table

Chettinad Egg Curry

Recipe Servings	:	2
Recipe Cook Time	:	25 Minutes
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Easy to make egg curry. Hard boiled eggs tossed in masalas and sharpened with the tanginess of lemon juice.

Ingredients

• 6 eggs - hardboiled
  
  3 tsp coriander powder
  
  1 1/2 tsp chilli powder
  
  1 tsp fennel seeds
  
  1 tsp cumin seeds
  
  1/2 tsp turmeric
  
  1/2 ginger paste
  
  2 tsp garlic paste
  
  2 tbsp oil
  
  1/2 tsp fenugreek seeds
  
  1/2 tsp fennel seeds
  
  A 2 inch cinnamon stick
  
  3 onions, ground
  
  250 gm tomatoes, peeled,seeded & ground
  
  250 ml water
  
  350 ml coconut milk
  
  1 Tbsp lime juice
  
  Chopped coriander

Method

Peel eggs and halve lengthwise.


For the spice paste:

Grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.

Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.

Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.

After 3 minutes, pour in water and simmer for 15 minutes.

Pour in coconut milk. Reheat. Sharpen with limejuice. Season.

Add eggs and serve.

Mutta Aviyal with Chef Aditya Bal on Cooking Table

Mutta Aviyal

Chef	:	Aditya Bal
Recipe Servings	:	4
Recipe Cook Time	:	40 Minutes
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Potatoes and boiled eggs cooked together in a tangy tamarind gravy, seasoned with coconut, mustard seeds, urad dal and curry leaves. A Kerala egg delicacy!

Ingredients

• 3 Tbsp oil
  
  4 hard boiled eggs
  
  2 Tbsp grated coconut
  
  1 tsp cumin seeds
  
  2 pods of garlic
  
  4 green chillies
  
  2 potatoes, diced
  
  6 Tbsp tamarind paste
  
  1/4 tsp turmeric powder
  
  1/2 tsp red chilli powder
  
  3/4 tsp mustard seeds
  
  1/2 tsp urad dal
  
  5-6 curry leaves
  
  Salt to taste

Method

In a pan, par boil the potatoes with three tablespoons of tamarind paste in two cups of water.

Dry roast the coconut, garlic, cumin seeds, green chillies and turmeric powder.

Grind the roasted masala with a dash of water into a paste. Heat two tablespoons of oil in a pan, add the masala paste and saute for a minute.

Add three tablespoons of tamarind paste along with red chilli powder and salt, stir.

Then add the potato and tamarind stock and cook for 10-15 minutes.

Slice the eggs in half and gently place them in the gravy.

Cover and let it simmer for about 5 mins. In another pan, heat one tablespoon of oil with the mustard seeds, urad dal and curry leaves.

Let them crackle for a few secs and quickly add it to the gravy. Serve hot.

Egg Crescents with Chef Niru Gupta on Cooking Table

Egg Crescents

Chef	:	Niru Gupta
Recipe Cook Time	:	30 Minutes
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An open sandwich with an egg filling.

Ingredients

• 8 bread slices (white or brown)
  
  8 lettuce leaves
  
  4 eggs, hard boiled and chopped fine
  
  Salt and pepper to taste
  
  2 Tbsp onions, chopped fine
  
  2 Tbsp red capsicum chopped fine
  
  1/2 cup mayonnaise sauce
  
  Red capsicum to garnish

Method

Brush a little mayonnaise over the bread slices and place a lettuce leaf over each.

Press it down to stay in place.

Cut each slice with a large round cutter or large katori. With the same katori cut a little edge off the round, so that you get a crescent (half moon). Keep aside till ready to use.

Mix the egg, salt and pepper, onions, capsicum and mayonnaise.

Heap the mixture over the prepared bread, garnish with the capsicum and serve. 

Stuffed Egg with Chef Noor Khan on Cooking Table

Stuffed Egg

Chef	:	Noor Khan
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
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Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.

Ingredients

• 8 eggs
  
  
  For Stuffing:
  
  2 onions
  
  1 Tbsp cumin seeds
  
  2-3 bay leaves
  
  A pinch of mace, whole
  
  1 star anise
  
  1 tsp ginger paste
  
  1 Tbsp garlic paste
  
  1 Tbsp garam masala
  
  4 tomatoes
  
  500 gms curd
  
  Salt to taste
  
  Black pepper to taste
  
  150 ml tamarind paste
  
  200 gms walnuts, crushed
  
  200 gms apricot, crushed
  
  200 gms almond, crushed
  
  200 gms dried fig, crushed
  
  300 gms goat cheese
  
  1 Tbsp yellow butter
  
  Juice of 5 lemons
  
  
  For Batter:
  
  400 gms gram flour (besan)
  
  50g rice flour
  
  3 Tbsp turmeric powder
  
  3 Tbsp red chilli powder
  
  2 tsp cinnamon powder
  
  1 Tbsp amchoor
  
  500 ml cooking oil
  
  
  For Garnish:
  
  1 carrot
  
  1 turnip
  
  1 cucumber
  
  
  For Roghni Naan:
  
  500 gms refined flour (maida)
  
  100 gms milk powder
  
  50 gms sesame seeds
  
  5 Tbsp sugar
  
  50 gms butter
  
  2 eggs
  
  1 ltr milk
  
  1 tsp yeast

Method

For Stuffed Egg:

Heat oil in a pan. Add onions and saute to light brown.

Then add whole spices and ginger paste, garlic paste.

Next, add garam masala followed by tomatoes, and saute.

Add water and beaten curd. Keep stirring to avoid curdling.

Season with salt and pepper.

Add tamarind paste, crushed nuts, goat cheese, butter and lemon juice.

Blend if required, to get a smooth creamy consistency.

Boil eggs and make a small hole on one end. Fill the stuffing in eggs through this.

Then make a batter using the two flours, salt, pepper and the other powder spices.

Dip stuffed egg in the batter and deep fry in cooking oil.

Garnish with carrot, turnip and cucumber.

Serve with roghni naan.


For Roghni Naan:

Knead dough with all the ingredients mentioned. Keep aside for 1/2 an hour.

Roll out and cook naans in the tandoor.

Egg Bhurji - Mumbai Style wtih Chef Smita on Cooking Table

 

Egg Bhurji - Mumbai Style

Chef	:	Smita
Recipe Servings	:	4
Recipe Cook Time	:	20 Minutes
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A personal favourite among all the eggetarians, scrambled eggs are easy to make. Fried and tossed with a host of spices, learn to cook it the Mumbai way!

Ingredients

• 4 eggs
  
  2 onions, finely chopped
  
  2 tomatoes, chopped
  
  3 green chilies or as per taste
  
  1 capsicum, chopped
  
  2 inch ginger, finely chopped
  
  1/2 cup coriander leaves
  
  3 to 4 curry leaves
  
  2 Tbsp vegetable oil or ghee
  
  1 tsp jeera
  
  1 tsp red chilli powder
  
  1 tsp turmeric powder
  
  Pav bhaji masala (as per taste)
  
  Pinch of hing
  
  Salt as per taste
  
  2 Tbsp butter (optional)

Method

1. In a large bowl, whisk the eggs using a spoon and keep aside.

2. Take a pan, add oil or ghee and heat. Now add jeera, onions, hing, green chillies, curry leaves, capsicum and ginger. Saute for 3-4 minutes..

3. Add tomatoes and few coriander leaves. Saute for 2 minutes.

4. Add 1 Tbsp butter, pav bhaji masala, red chilli powder, turmeric powder and salt as per taste. Mix well.

5. Lastly, pour in the slightly beaten eggs and keep whisking until cooked.

6. Top it up with butter. Garnish with the remaining coriander leaves.

7. Serve hot with buttered pav.

Tomato Egg Curry with Chef Priya Paul on Cooking Table

Tomato Egg Curry

Chef	:	Priya Paul
Recipe Cook Time	:	25 Minutes
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Eggs cooked with tomatoes, spices and seasoning. Serve the Tomato Egg Curry with bread or rice.

Ingredients

• 1 Tbsp oil
  
  2 sliced onions
  
  8-10 tomatoes
  
  2 tsp cumin powder
  
  1 tsp haldi (turmeric)
  
  Salt to taste
  
  5 eggs
  
  5-6 green chilies
  
  2 tsp cilantro (hara dhaniya)

Method

In a little oil, put the sliced onions and let it brown.

Then add blanched tomatoes, cumin powder, turmeric, and salt and let it all cook.

Add 5-6 eggs on the top and garnish with cilantro and green chilies.

Your Tomato Egg Curry is ready. Serve hot with bread or rice

Egg Biryani with Chef Asha Ramalingaiah on Cooking Table

Egg Biryani

Chef	:	Asha Ramalingaiah
Recipe Servings	:	4
Recipe Cook Time	:	40 Minutes
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Easy but impressive, this rice dish has eggs both hard boiled as well as scrambled.

Ingredients

• 2 cups basmati rice - soaked for 10 minutes
  
  6 large eggs
  
  1 onion - sliced thin
  
  10 green chillies - slit
  
  1 bay leaf
  
  4 cloves
  
  1/2 tsp peppercorns
  
  1 inch cinnamon
  
  1 tsp each of ginger and garlic paste
  
  1 tsp pulao masala
  
  2 Tbsp of oil
  
  Salt - to taste

Method

Boil and shell four of the six eggs.

Heat oil in a large dish and add the whole spices.

After a few seconds add the onion and green chillies along with the ginger garlic paste. Fry till they turn light brown in colour.

Now break the two eggs into the pan and scramble.

Add the drained rice to it and fry for a minute.

Season with salt.

Now put the boiled eggs into it and pour four cups of water.

Cover and cook till the rice is half done.

Sitr in the pulao masala and a little bit of lemon juice and mix gently.

Cover and cook till all the water evaporates and the rice is done.

Garnish with coriander and serve hot.

Garlic and Egg Fried Rice with Chef Vicky Ratnani on Cooking Table

Garlic and Egg Fried Rice

Chef	:	Vicky Ratnani
Recipe Servings	:	2
Recipe Cook Time	:	15 Minutes
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An easy to whip up egg and garlic fried rice.

Ingredients

• 2 tsp oil
  
  1 egg, whisked
  
  1/2 tsp mashed ginger
  
  6-7 cloves garlic, mashed
  
  1 red chilli, chopped
  
  1 bowl steamed rice
  
  Salt, to taste
  
  Pepper, to taste
  
  1 tsp soya sauce
  
  1 tsp chopped coriander

Method

In a pan add oil.

Add the egg. Cook for a minute.

Add the ginger, garlic and red chillies.

Add the steamed rice. Toss well.

Add salt, pepper and soya sauce.

Garnish with coriander leaves.

Egg Chaat with Chef Aditya Bal on Cooking Table

Egg Chaat

Chef	:	Aditya Bal
Recipe Servings	:	6
Recipe Cook Time	:	20 Minutes
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Flavors of tomato, tamarind and lemon spread on boiled eggs making it a tangy egg chaat.

Ingredients

• 3 boiled eggs
  
  1 Tbsp tomato ketchup
  
  1 tsp tomato chili sauce
  
  3 tsp tamarind extract
  
  1 tsp lemon juice
  
  1 tsp roasted cumin
  
  Salt to taste
  
  1 green chilly
  
  1 spring onion, chopped
  
  2-3 Tbsp boondi

Method

In a bowl, mix tomato ketchup, tomato chili sauce, tamarind extract, lemon juice, roasted cumin, green chili and salt

In a plate, Cut the boiled egg into two and spread the chutney over the boiled egg.

Sprinkle some chopped spring onion, garam masala and boondi over the eggs

And the Egg Chaat is ready to serve

Egg Masala with Chef Aditya Bal on Cooking Table

                                                        Egg Masala

Chef	:	Aditya Bal
Recipe Servings	:	6
Recipe Cook Time	:	30 Minutes
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Maa ke haath ka khanna: Boiled eggs cooked in varied spices and masalas. Topped with a crackling tadka.

Ingredients

• For the spice paste:
  
  1 tsp red chilli powder
  
  1 tsp turmeric powder
  
  Salt, to tatse
  
  1 tsp coriander powder
  
  1 tsp cumin powder
  
  2 tsp ginger-garlic paste
  
  
  For the eggs:
  
  4 hard boiled eggs, de shelled
  
  Oil for deep frying
  
  
  For the base:
  
  1 Tbsp oil
  
  1 tsp cumin
  
  1 green chilli
  
  Hing, a pinch
  
  1 onion, julienne
  
  1 tsp chopped garlic
  
  1 tsp chopped ginger
  
  1 tsp turmeric
  
  1 tsp coriander powder
  
  1 tsp cumin powder
  
  Red chilli powder, to taste
  
  Salt, to taste
  
  2 tomatoes, chopped
  
  Water, to de glaze
  
  1 tsp Kashmiri red chilli powder
  
  Juice of 1/2 lemon
  
  
  For the tadka:
  
  1 Tbsp oil
  
  1 Kashmiri chilli, chopped
  
  1/4 tsp methi seeds
  
  1 tsp zeera
  
  1 tsp mustard seeds
  
  4-5 curry leaves
  
  Coriander leaves, to garnish

Method

For the eggs:

Mix together all the ingredients for the spice paste. Coat the boiled eggs in it.

Deep fry the spiced eggs and drain on an absorbent paper.

Slit them in half.


For the base:

Heat oil in the pan and add cumin, green chilli, hing, onions, ginger and garlic.

Fry onions till it turns yellowish brown. Add turmeric, coriander powder, cumin powder, red chilli and salt. Saute.

Add tomatoes and cook till the oil leaves the sides and add water to de glaze.

Add the deep fried eggs. Coat the eggs in the masala.

Pour over the tadka.

Garnish with coriander leaves. Serve.


For the tadka:

In a small pan add oil. When its hot add Kashmiri chilli, methi seeds, cumin seeds, mustard seeds and curry leaves. Let them crackle.

Pour over the eggs.

Chicken Chaska From Gawal Mandi with Chef Mehmood Akhtar, Team Pakistan on Cooking Table

Chicken Chaska From Gawal Mandi

Chef	:	Mehmood Akhtar, Team Pakistan
Recipe Servings	:	4
Recipe Cook Time	:	45 Minutes
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Chicken cooked in a luscious paste.

Ingredients

• 800g chicken, boneless
  
  Few drops oil
  
  4 Tbsp butter, unsalted
  
  
  For Paste:
  
  4 Tbsp garlic, chopped
  
  1 tsp ginger, chopped
  
  8 red chillies, whole
  
  Salt as per taste
  
  1/4  tsp carom seeds (ajwain)
  
  1/2 tsp white cumin seeds
  
  1/4 tsp garam masala powder
  
  1 tsp lemon juice
  
  4 Tbsp curd
  
  2 Tbsp green onion, chopped
  
  
  For Tawa Fry Vegetable:
  
  2 Tbsp oil                                                         
  
  1 cup cabbage, chopped
  
  1/2 cup carrots, chopped
  
  1/2  cup capsicum, chopped
  
  Salt as per taste
  
  Black pepper as per taste
  
  1 tsp garlic, roasted

Method

For Chicken Chaska:

Put chicken on a hot plate with few drops of oil and butter. Then cook chicken to half on slow heat.

When chicken is half ready, cut it in desired shape.

Make a paste of the ingredients mentioned in a grinder.

Then add this paste to the chicken on the hot plate itself, and cook fully.

Remove from heat and serve with tawa fry vegetables.


For Tawa Fry Vegetables:

On a hot plate, heat oil.

Add all the vegetables, salt, black pepper and roasted garlic.

Stir fry.

Cheesy Baked Pasta with Chef Vicky Ratnani on Cooking Table

Cheesy Baked Pasta

Chef	:	Vicky Ratnani
Recipe Servings	:	6
Recipe Cook Time	:	30 Minutes
..................................................................

Warm and melted cheese sauce mingled with pasta and baked perfect. Served with garlic bread.

Ingredients

• 2 cups macaroni
  
  2 Tbsp flour
  
  3 Tbsp butter
  
  3 cups milk
  
  1 cup cheese (grated)
  
  1/2 cup corn
  
  1/2 cup peas
  
  1/2 cup broccoli
  
  Bread crumbs to sprinkle

Method

Prepare the cheese sauce with the butter, flour, milk and cheese.

Overcook the pasta for kids. Add the sauce to the pasta.

Add the cooked vegetables, cheese, salt, pepper.

Pour the mix to the baking dish.

Bake for 20 minutes.

Serve with garlic bread.