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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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.