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RECIPES BY CHEF 

TANDOORI PEPPER SCALLOPS

SERVES: 4 - 6 PERSONS

 

SCALLOPS - 10 TO 12 PCS

 

MARINATION 

LOW-FAT YOGHURT - 200 GRAMS

YELLOW CHILLI POWDER - 2 TSP

MUSTARD OIL - 3 TBS

GARLIC PASTE - TSB

SALT - TO TASTE

TUMERIC - 1/4 TEA SPOON

LENTIL FLOUR - 2 TSB

CORIANDER POWDER - 1 TSP

CHEDDAR CHEESE - 2 TSP

CREAM - 3 TSB

GARAM MASALA - 1/2 TSP

BUTTER - 2 TSB (TO TASTE)

AMCHUR POWDER - 2 TSP

 

METHOD

  1. MIX ALL THE MARINATION: YOGHURT, YELLOW CHILLI MARINATION, MUSTARD OIL, SALT, TUMERIC, LENTIL FLOUR, CORIANDER POWDER, CHEDDAR CHEESE, GARLIC PASTE, CREAM AND GARAM MASALA IN A BOWL AND MIX IT WELL. 

  2. ADD THE SCALLOPS TO THE MARINATION AND KEEP IT ASIDE FOR 2 HOURS. 

  3. ARRANGE IN A SKEWER AND COOK IT IN THE MEDIUM HEAT TANDOOR FOR 8-10MINS. OR COOK IN CONVENTIONAL OVEN ON MEDIUM HEAT FOR 12-14 MINS. 

  4. SPRINKLE AMCHUR POWDER AND MELTED BUTTER. SERVE HOT WITH THE MINT CHUTNEY. 

 

 

 

JAIPUR TIKKI

SERVES: 4 - 6 PERSONS

 

 

INGREDIENTS

RAW PAPADUMS - 4 TO 5 NOS

BOILED POTATO (GRATED - 200 GRAMS

BOILED ASPARAGUS (CHOPPED) - 50 GRAMS

PLAIN FLOUR - 50 GRAMS

CORN FLOUR - 20 GRAMS

BREAD CRUMBS - 50 GRAMS

GREEN CHILLI (CHOPPED) - 2 NOS

CHAT MASALA - 2 TSP

GARAM MASALA - 1 TSP

GREEN CORIANDER (CHOPPED) - 20 GRAMS

SALT - 2 GRAMS

OIL - FOR DEEP FRYING

 

METHOD

  1. CUT THE PAPADUMS IN A THIN STRIPS

  2. IN A MIXING BOWL, ADD THE BOILED POTATOES, BOILED ASPARAGUS, PLAIN FLOUR, CORN FLOUR, GREEN CHILLIES, CHAT MASALA, BREAD CRUMBS, CHAT MASALA, AGRAM MASALA, GREEN CORAINDER AND SALT. 

  3. MIX NICELY AND MAKE 30 GRAMS BALL SIZES. 

  4. COAT THE PAPADUM STRIPS INTO THE BALLS AND SHARE IT WITHA FLAT SHAPE BALLS. 

  5. DEEP FRY IT IN MEDIUM HEAT TILL LIGHT GOLDEN BROWN, AND SERVE IT WHILE IT'S HOT. 

 

 

GILAWAT KEBABS

 

INGREDIENTS

LAMB LEG BONELESS CHUNK - 300 GRAMS

GINGER PASTE - 3TBS

GARLIC PASTE - 3 TBS

RED CHILLI POWDER - 3 TSP

GARAM MASALA POWDER - 3 TSP

RAW PAPAYA PASTE - 50 GRAMS

SALT - TO TASTE

ROASTED LENTIL FLOUR - 75 GRAMS

GHEE - 1 TBS

BURNED CHARCOAL - 2PCS

 

 

METHOD

  1. THOROUGHLY CLEAN ALL THE FATS FROM THE LAMB BONELESS CHUNK.

  2. CUT IT INTO SMALL PIECES.

  3. IN FOOD PAN, ADD THE SMALL PIECES OF LAMBS, ADD THE GINGER PASTE, GARLIC PASTE, RAW PAPAYA PASTE, GARAM MASALA POWDER, SALT AND ROASTED LENTIL FLOUR AND MIX WELL. 

  4. PUT THE LAMB MIXTURE INTO A FOOD PROCESSOR TO MAKE VERY FINE PASTE FORM. 

  5. FOR SMOKING, IN A BOWL ADD THE FINE LAMB PASTE, PUT 2PCS OF BURNED CHARCOAL AND POUR THE 1 TBS OF GHEE. SMOKE WILL START TO COME OUT NOW. 

  6. PUT A LID ON TOP OF IT AND KEEP IT FOR 15 MINS. 

  7. TAKE OUT THE MIXTURE AND MIX WELL.

  8. MAKE SMALL PIECES OF 20 GRAMS FLAT SHAPE PATTIES (GILAWAT MIXTURE).

  9. ON A NON STICK PAN, POUR A FEW DROPS OF GHEE, PAN SEAR THE PATTY TILL LIGHT GOLDEN BROWN.

  10. SERVE IT WHILE ITS WARM. 

 

 

BENGAL PRAWN MASALEADAR

 

INGREDIENTS

TIGER PRAWN - 8 PCS

FENNEL SEED- 1 TSP

ONION SEED - 1/2 TSP

CUMIN SEED - 1/2 TSP

FENUGREEK SEED - 1/2 TSP

BLACK MUSTARD SEED - 1/2 TSP

GRAINY MUSTARD PASTE - 2 TBSP

ONION CHOPPED - 2 MED

TOMATO CHOPPED  - 2 MED

TUMERIC POWDER  - 1/2 TSP

SLIT GREEN CHILLI  - 3PCS

COOKING CREAM  - 1/4 CUP

SALT - TO TASTE

GREEN CORIANDER LEAVES CHOPPED - 2 TBSP

OIL - 3 TBSP

 

METHOD

  1. HEAT OIL IN A PAN, ADD FENNEL SEED, ONION SEED, CUMIN SEED, BLACK MUSTARD SEED AND FENUGREEK SEED

  2. SAUTE FOR A FEW MINUTES AND ADD ONIONS

  3. SAUTE UNTIL THE ONION TRUCULENT, AND ADD THE TOMATOES. SAUTE UNTIL THE MASALA LEAVES THE OIL

  4. ADD TUMERIC POWEDER, SLIT CHILLIES, SALT AND SOME WATER. COOK IT FOR 9-10 MINUTES

  5. NOW ADD PRAWNS AND CCOK IT FOR 9-10MINS

  6. ADD CREAM, MIX IT WELL AND SERVE IT WHILE IT'S HOT

 

 

SLOW COOKED KASHMIRI LAMB CHOP WAZVAN  

 

INGREDIENTS 

FOR MARINATION OF LAMB CHOPS

LAMB CHOP (DOUBLE BONE): 8 PCS

KASMIRI CHILLI POWDER 1 TBSP

FENNEL SEED POWDER 1 TBSP

GINGER PASTE 2 TBSP

GARLIC PASTE 2 TBSP

CORRIANDER POWDER-1TAB SP

YOGHURT-4CUP CRUSH PEPPER CORN - 1TAP

MUSTARD OIL - 150 ML

HOME MADE GARAM MASALA- 2 TSP

SALT - TO TASTE

 

 METHOD

  1. CLEAN AND TRIM THE LAMB CHOP, KEEP IT ASIDE.

  2. FOR MARINATION- WHISK THE YOGHURT IN A BOWL ADD THE GINGER PASTE, GARLIC PASTE, CORIANDER POWDER, KASMIRI CHILLI POWDER, CORRAINDER POWDER, CRUSH POWDER, MUSTARD OIL , GARAM MASALA AND SALT.

  3.  ADD THE LAMB CHOP IN THE ABOVE MARINATION MIX IT WELL KEEP IT ASIDE OVER NIGHT IN A CHILLER.

  4. NOW HEAT THE  THE MARINATED LAMB CHOP WITH THE MARINATION IN A VESSEL , BRING IT TO A BOIL , PUT IT ON SIMMER  ON A HOT PLATE FOR 45 MIN TO 1 HOUR ON SLOW COOKING PROCESS, SO THAT ARE COOKED AND VERY TENDER.

 

 

LAMB SHANK

 

INGREDIENTS  

LAMB SHANK - 2 PCS

OIL - 1 TSBP

MIX WHOLE SPICE - 5 GRAMS

BAY LEAF -  2 PCS

ONION SLICE - 3 MED 

GINGER PASTE - 1 TSBP

GARLIC PASTE - 1 TSBP

YELLOW CHILLI POWDER - 2 TSP

SALT - TO TASTE

CORDIANDER POWDER - 1 TSP

CORIANDER LEAVES  - 1 TSP

 

METHOD

  1. HEAT OIL IN A PAN, ADD THE WHOLE SPICES AND BAY LEAF, AND SAUTE FOR A FEW MINUTES

  2. ADD SLICED ONIONS, SAUTE TILL GOLDEN BROWN

  3. ADD GINGER PASTE AND GARLIC PASTE AND SAUTE FOR A FEW MINUTES

  4. ADD THE LMAB SHANK, SAUTE IT NICELY FOR 3-4 MINS.

  5. NOW ADD THE YELLOW CHILI POWDER AND CORIANDER POWDER, SAUTE FOR A FEW SECONDS 

  6. ADD WATER, BRING IT TO BOIL AND LET IT SIMMER UNTIL THE LAMB SHANK IS COOKED AND TENDER

 

SERVE THE LAMB SHANK HOT WITH SPRINKLED WITH CORIANDER LEAVES

 

 

CHICKEN IN HEALTHY TOMATO HONEY MAKHANI SAUCE

(BUTTER CHICKEN)

 

INGREDIENTS 

FOR CHICKEN TIKKA

CHICKEN BONELESS LEG - 200GRAMS

 

FOR MARINATION

THICK YOGHURT - 200GRAMS

GINGER GARLIC PASTE - 1 TBSP

LIME JUICE - 1 TBSP

RED CHILLY POWDER - 2 TSP

GARAM MASALA POWDER - 1 TSP

SALT - TO TASTE

ORANGE RED COLOUR - FEW DROPS

MUSTARD OIL - 2 TBSP

 

FOR SAUCE

OIL  - 2 TBSP

GINGER GARLIC PASTE - 1 TBSP

RED CHILLI POWDER - 2 TSP

TOMATO PUREE - 2 CUPS

BUTTER - 2 TBSP

CREAM - 2 TBSP

HONEY - 2 TSP

SALT - TO TASTE

KASURI METHI - 1 TSP

GARAM MASALA POWDER - 1 TSP

FRESH CORRIANDER LEAVES (CHOPPED) - 1 TBSP

 

METHOD

FOR CHICKEN TIKKA

  1. MIX THE THICK YOGHURT, GINGER GARLIC PASTE, LIME JUICE, RED CHILLI POWDER, GARAM MASALA POWDER, SALT , ORANGE RED COLOUR AND  MUSTARD OIL TOGETHER 

  2. ADD THE CHICKEN PIECES IN THE ABOVE MARINATION, MIX IT WELL AND KEEP IT ASIDE FOR 45 MIN TO ONE HOUR

  3. PUT IN THE MARINATED CHICKEN PIECES IN THE SKEWERS AND COOK IN  THE TANDOOR OR MICROWAVE OVEN ON MEDIUM TEMPERATURE FOR 20 MINS, ONCE CHICKEN PIECES ARE COOKED, KEEP IT ASIDE

 

FOR THE SAUCE

  1. HEAT OIL IN A SAUCE PAN, ADD THE GINGER GARLIC PASTE. SAUTE FOR FEW MINS, ADD THE RED CHILLI POWDER SAUTE AND ADD THE TOMATO PUREE ,

  2. COOK IT FOR ANOTHER 15 MINUTES ON MEDIUM FLAME, ADD WATER IF NEEDED

  3. NOW ADD THE KASURI METHI, BUTTER, CREAM, HONEY, GARAM MASALA POWDER AND SALT

 

ADD THE CHICKEN TIKKA PIECES IN THE SAUCE COOK IT FOR ANOTHER 15 MIN, SERVE HOT GARNISHED WITH FRESH CORIANDER LEAVES.

 

 

STUFFED TURKEY ROULADE EMMENTAL CHEESE WALNUT IN SWEET WINE OVEN BAKED TOMATO SAUCE 

 

INGREDIENTS 

TURKEY

TURKEY BONELESS LEG - 1KG

WALNUT - 100GRAMS

EMMENTAL CHEESE - 100 GRAMS 

GINGER STRIPS - 20 GRAMS

GARLIC STRIPS - 20 GRAMS

CHOPPED GREEN CHILLI - 2 NOS 

SALT - TO TASTE 

CLOVES - 5 GRAMS 

WHITE PEPPER POWDER - 1 TBSP 

 

SAUCE
RED RIPED TOMATO - 200ML

ONION - 50 GRAMS 

GINGER GARLIC PASTE - 2 TBSP

RED CHILLI POWDER - 1/2 TBSP

SALT - TO TASTE

SUGAR - 50 GRAMS

GARAM MASALA POWDER  - 1 TBSP

OLIVE OIL -  4 TBSP

SWEET WINE - 160ML

 

METHOD

TURKEY ROULADE

  1. FLATTEN TURKEY WITH A HAMMER.

  2. APPLY GINGER GARLIC PASTE, SALT AND PEPPER ON TO TURKEY.

  3. SPREAD IT OUT, ARRANGE CHEESE, WALNUT, GINGER STRIPS, GARLIC STRIPS ANND SPRINKLE SALT AND PEPPER. 

  4. ROLL IT UP TIGHTLY. 

  5. WRAP IT UP IN SILVER FOIL.

  6. BLANCH IT IN WATER FOR 15-20 MINUTES. 

 

SAUCE

  1. PLACE THE CUT TOMATOES, GINGER GARLIC PASTE, OLIVE OIL, SUGAR, SALT, ONIONS, GARAM MASALA IN A BAKING TRAY AND MIX WELL.

  2. COVER BAKING TRAY WITH SILVER FOIL, COOK IT ON SLOW HEAT FOR 1 HOUR, AT 120º.

  3. COOL AND MAKE IT INTO A SMOOTH PASTE, HEAT IT IN A PAN AND ADD SWEET WINE. 

  4. MIX WELL.

  5. REMOVE COOKED ROULADE AND CUT IT INTO SMALL ROUNDELS. 

  6. HEAT UP THE SAUCE AND DRIZZLE OVER TURKEY ROULADE. 
     

 

 

 

 

FRIED CURRY SESAME CHICKEN WINGS 

 

INGREDIENTS

CHICKEN 

CHICKEN WINGS  - 8 NOS

GINGER GARLIC PASTE  - 2TBSP

RED CHILLI POWDER  - 2TBSP

WHITE SESAME SEEDS - 1TBSP

REFINED FLOUR  - 1/2 CUP

CORN FLOUR - 1/2 CUP

EGGS - 2 NOS 

WATER - 1/2 CUP

LIME JUICE - 2 TBSP

SALT - TO TASTE 

VEGETABLE OIL - FOR DEEP FRYING 

 

SAUCE

MAYONNAISE - 1/2 CUP

OLIVE OIL - 2 TBSP

CRUSHED RED CHILLI FLAKES - 1 TBSP

FINELY CHOPPED GARLIC - 1 TBSP

 

METHOD

  1. WASH THE CHICKEN WINGS, PAT DRY WITH KITCHEN TOWEL.

  2. ADD CHICKEN WINGS, GINGER GARLIC PASTE, RED CHILLI POWDER, CURRY POWDER, WHITE SESAME SEEDS, SALT, LIME JUICE, EGG AND WATER INTO A BOWL.

  3. MIX WELL AND SET ASIDE IN THE CHILLER FOR 3 HOURS OR LONGER. 

  4. FOR THE SAUCE, MIX MAYONNAISE, OLIVE OIL, CRUSHED RED CHILLI FLAKES AND CHOPPED GARLIC IN A BOWL. 

  5. HEAT OIL IN A LARGE COOKING POT (350ºF OR USE THE BREAD TEST) DEEP FRY UNTIL COOKED AND CRISP, THEN DRAIN.

  6. SERVE FRIED CHICKEN WINGS WITH CHILLI GARLIC MAYO SAUCE.    

 

 

SOUTHERN STYLE NATUREL ORGANIC BROWN RICE UPMA

 

INGREDIENTS 

NATUREL ORGANIC BROWN RICE - 150GRAMS

NATUREL PURE OLIVE OIL - 2 TBSP

MUSTARD SEEDS  - 1 TBSP

CURRY LEAVES  -  10-12 PIECES 

DRIED RED CHILLI  -  2 PIECES 

CHOPPED MADRAS ONION - 20 NOS

TOMATO SEEDLESS - 2 NOS 

ROASTED PINE NUTS - 2 TSP 

GRATED FRESH COCONUT  - 2 TBSP

FRESH CORIANDER LEAVES  - 1 TBSP

FRESH POMEGRANATE - 1 TBSP 

CHOPPED GINGER  - 1 NOS

SALT - TO TASTE 

 

METHOD 

  1. WASH, SOAK AND BOIL THE NATUREL ORGANIC BROWN RICE 

  2. HEAT NATUREL PURE OLIVE OIL IN A PAN AND ADD MUSTARD SEEDS. WHEN IT CRACKLES, ADD CURRY LEAVES AND SAUTE FOR A FEW SECOND.

  3. ADD DRIED RED CHILLI, GINGER AND ONION AND SAUTE FOR A FEW SECONDS. KEEP THE COLOR OF ONION TRANSLUCENT.  

  4. ADD TOMATOES, SAUTE FOR A FEW SECONDS.

  5. ADD COOKED NATUREL ORGANIC BROWN RICE AND MIX WELL.

  6. WITH A SMALL FLAME, SAUTE THE RICE FOR A FEW MINUTES, ADD SALT, GRATED COCONUT AND CORIANDER LEAVES. 

  7. MIX WELL AND COOK FOR A FEW MORE SECONDS.

  8. GARNISH WITH FRESH POMEGRANATE, CORIANDER LEAVES AND PINE NUTS. 

 

SAFFRON CRUSTED SANDALWOOD CHICKEN WITH NATUREL ORGANIC BROWN RICE

 

INGREDIENTS

CHICKEN BREAST - 4 NOS 

SANDLEWOOD SAFFRON - 20GRAMS 

NATUREL PURE OLIVE OIL - 2 TBSP

GINGER GARLIC PASTE - 1 TBSP

BROWN ONION - 1 CUP

FRESH CASHEW NUTS - 1 CUP

YOGHURT  - 1/2 CUP

MACE POWDER  - 1/4 TSP

YELLOW CHILLI POWDER/  - 1 TSP

WHITE PEPPER  

CHILLED SKIM CREAM - 1/4 CUP

WATER  - 2 CUPS

SALT - TO TASTE 

CHARCOAL

 

BOUQUET GARNI

MACE - 2 NOS

GREEN CARDAMOM - 6 NOS 

STAR ANISE  -  2 NOS 

BAY LEAVES - 2 NOS 

 

METHODS 

  1. MAKE BROWN ONION, CASHEW NUT AND YOGHURT PASTE INTO FINE PASTE.

  2. HEAT UP OIL, ADD GINGER GARLIC PASTE AND SAUTE FOR ONE MINUTE.

  3. ADD BROWN ONION, CASHEW PASTE AND YOGHURT AND SAUTE FOR 5 MINUTES ON SLOW FIRE.

  4. POUR WATER AND BOUQUET GARNI INGREDIENTS IN AND BRING TO BOIL. COOK IT ON SLOW FLAME TILL IT THICKENS.

  5. ADD CHILLI POWDER. 

  6. PLACE CHICKEN PIECES INTO COOK FOR 15 MINUTES.

  7. ADD SALT AND REMOVE BOUQUET GARNI.

  8. POUR CHICKEN AND GRAVY IN A BOWL. IN A SPOON, PUT BURNING CHARCOAL, SANDLEWOOD DUST AND GHEE. 

  9. COVER THE DISH FOR 10 MINUTES AS THE SMOKING PROCESS. 

  10. FOR THE CRUSTED SAFFRON, ROAST SAFFRON ON HIGH FLAME AND SPRINKLE OVER CHICKEN WHEN SERVING. 

 

For more recipes, check out these video cookbook by Food for Life TV: ​​

Butter Chicken with​ a Twist

Paneer Capsicum Masala

Dry Fruit Barfi

Carrot Raisin Halwa

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