Whether it is your favourite street food or the comfort foods you whip up in your home kitchen, a twist to the old menu can always spice things up. So we got Hemant Singh, head chef of Café Dalal Street, New Delhi, to rustle up an innovative and lip-smacking fusion spread with a touch of creative quirkiness.
Keema Pie
Ingredients
· mutton keema, 100 g
· onions, chopped, 20 g
· garlic, chopped, 5 g
· tomatoes, chopped, 20 g
· coriander, chopped, 3 g
· ginger, chopped, 3 g
· degi mirch, 1 tsp
· coriander powder, 1 tsp
· cumin powder, ½ tsp
· cinnamon sticks, 1 g
· black cardamom, 1 g
· oil, 2 tbsp
· salt, to taste
· mozzarella cheese, 40 g
Method
- Heat olive oil in a pan, and add onions and garlic to it; sauté until golden brown.
- Add tomatoes and coriander and sauté.
- Then, add the ginger, degi mirch and all the spices and cook for a few seconds.
- Now, add the mutton keema and mix well. Cook for 25–30 minutes.
- Once done, place it in a serving bowl and top it with mozzarella cheese.
- Bake the dish in an oven for a minute at 260° C. Serve hot with baby naans.
Chicken Gol Gappe
Ingredients
For the gol gappe
semolina, 40 g
flour, 20 g
baking powder, a pinch
salt, to taste
For the mixture
· ginger, chopped, 10 g
· garlic, chopped, 10 g
· onions, chopped, 10 g
· green capsicum, chopped, ½ tsp
· chicken chunks, 20 g
· kasuri methi, 1 pinch
· degi mirch, ½ tbsp
· coriander, chopped, ½ tbsp
· tomato puree, 20 g
· cream, 1 tbsp
· butter, 2 g
· oil, for frying, 40 ml
· salt, ½ tsp
Method
- Mix the semolina, flour, baking powder, salt and warm water and knead it into hard dough.
- Make small balls of the dough and keep aside. Flatten with a rolling pin into small puris.
- Heat oil in saucepan and fry the balls in it till they inflate and turn golden brown.
- Your gol gappe are ready.
For the mixture
- Heat oil in a pan; add ginger, garlic and onions to it until golden brown.
- Add the chopped capsicum and chicken chunks and cook for
10 minutes. - Add the spices and seasoning and sauté; then, add the tomato puree and the cream and butter.
- Cook well for a few minutes before taking it off the heat.
- Fill the gol gappe with the chicken mixture. Serve hot.
Quinoa Patty
Ingredients
· quinoa seeds, 60 g
· mint, chopped, 1 tbsp
· coriander, chopped, 1 tsp
· salt, ½ tsp
· zattar powder, a pinch
· tomatoes, chopped, 10 g
· olives, chopped, 5g
· cream, 1 tbsp
· cucumber, chopped, 10 g
· parsley, 1 tsp
· olive oil, 1 tbsp
For the serving
· hung curd, 30 g
· pita bread, small, 5 nos.
Method
- Boil the quinoa seeds, and take them into a large bowl. Add all the remaining ingredients to it.
- Mix well and divide the dough into small portions before shaping them into patties.
- Pan-fry the patties with a little olive oil on medium heat, until both sides turn golden and crisp.
- The patties can be served with a hung-curd dip and pita bread.
Jalapeno Poppers
Ingredients
· jalapeno chillies, whole, 100 g
· Cheddar cheese, 20 g
· mozzarella cheese, 20 g
· coriander leaves, chopped, 1 tbsp
· black olives, chopped, 1 tbsp
· oregano, 1 tsp
· salt, to taste
· Parmesan cheese, 10 g
· breadcrumbs, 40 g
· oil, for frying, 50 ml
Method
- Remove the seeds from the jalapeno chilies and blanch them.
- Mix cheese and all the herbs in a bowl.
- Stuff the jalapeno chillies with the cheese mixture and then coat them with the breadcrumbs.
- Fry on low heat, until they turn golden brown. Serve hot with tomato salsa.
