Gone are the hot, sultry DAYS OF summer. the breezy weather is here to cool you down. With the onset of the monsoons, it’s time to welcome the essence, feel and perks of this season. While enjoying the pleasant environment, you can’t resist bingEing on tempting snacks combined with sour and sweet chutney. So, don’t even try holding yourself back.
Khas Galouti Kebab
Serves: 2
Preparation time: 20 minutes
Ingredients
• 150 g bamboo shoot
• 250 g water chestnut
• 2 g turmeric
• 1 g shahi jeera
• 20 g chana powder, roasted
• 1 g saffron
• Salt as per taste
• 200 g maida
• 20 g milk
• 10 g sugar
Method:
• Finely chop bamboo shoots and water chestnut.
• Keep boiling water, add chopped bamboo shots and water chestnut and make a fine paste.
• In a kadhai, add oil/ghee, saute shahi jeera and bamboo shoot paste.
• Add some saffron, turmeric, and cumin powder.
• Make tikkis of it and grill them on a tawa.
For taptan roti:
• Mix maida with saffron-infused milk, salt, sugar and little water. Knead till well mixed.
• Make taftan roti of tikki size, serve galouti kebabs on the bed of taftan roti.
(Recipe Courtesy: Chef Ashwin Kotian, Head of Food & Beverage, Smaaash Entertainment Private Limited)
Shakarkand Croquettes With Khatta Meetha Aam Panna Chutney & Charred Corn Salsa
Serves: 2-4
Preparation time: 30-45 minutes
For the Shakarkand croquettes
Ingredients
• 2 boiled sweet potatoes (Shakarkand)
• 1 minced carrot
• 2 tsp besan roasted
• 100 g paneer
• 1 tsp ginger and garlic paste
• 1 tsp red chilli powder
• Salt to taste
• 1egg (to coat)
• 2-3 tbsp breadcrumbs
• Mozzarella cheese, cubes
Method:
• In a bowl, mix the sweet potato, carrot, besan, paneer, ginger garlic paste, salt and red chilli powder. Shape the mixture into the form of croquettes and stuff it with mozzarella in the centre.
• Dip this in seasoned egg and breadcrumbs, deep-fry and keep aside.
For the Khatta meetha Aam
panna chutney
Ingredients:
• 2 raw mangoes (peeled and chopped)
• 1 tspredchilli powder
• ½ tsp saunf
• ½ tsp jeera powder
• 2 tbsp jaggery
• ¼ onion
• ½ tsp garlic
Method:
• Cook all the ingredients in a pan and grind till coarse.
For the Charred Corn Salsa
Ingredients:
• 100 g corn
• Olive oil to drizzle
• 1 tsp lime juice
• Salt & pepper, to taste
• ½ onion
• ½ tomato
• 1 tsp jalapeño, chopped
• 1 cucumber, chopped
Method:
• Drizzle oil on the corn and grill the corn until it gets a nice char.
• In a bowl, mix all the above ingredients and add the charred corn and keep aside.
To Plate:
Take wide spoons, pour the chutney in it, place the croquettes on that and serve with
the charred corn salsa.
(Recipe courtesy: Celebrity Chef Rakhee Vaswani, Owner, Palate Culinary Studio & Academy)
Alibaugchi Popti
Serves: 1
Preparation time: 20 minutes
Ingredients
• 60 g sweet potato
• 60 g baby potato
• 60 g kand
• 60 g papadi
• 30 g long beans
For marination
• 5 g green chilli
• 3 g mint leaves
• 2 g coriander leaves
• 2 g ginger
• 8 g garlic
• 3 g salt
• 2 g chaat masala
• ½ no banana leaf
Method:
• Wash, peel and make 1-inch dice of kand, baby potato and sweet potato, clean and wash.
• Keep long beans and papdi aside
• Make chutney with remaining ingredients, mix all the above cut vegetables with chutney.
• Take a clean clay pot. Make a base of washed-cleaned roots of mint, coriander leaves and banana leaves.
• Put above the marinated vegetables in the pot; cover with roots of mint, coriander and banana leaves.
• Wrap with silver foil and cook to perfection in clay oven for approximately 25 minutes.
• Serve hot with tomato rice.
For Tomato Rice:
Ingredients
• 50 g Basmati rice
• 115 gfresh tomato, chopped
• 30 g onion, chopped
• 5 g garlic, chopped
• 3 g coriander, chopped
• 20 g oil
• Salt to taste
Method:
• Pick, wash and soak rice for 30 minutes.
• Heat oil in a pan, add chopped onion and garlic and cook for two minutes. Add in chopped tomatoes and cook for further three minutes.
• Add above drained rice and stir fry for further three minutes. Add 125 ml hot water and cook on dam till fully cooked.
• Add chopped coriander and salt.
Serve hot.
(Recipe courtesy: Chef Prakash, Recipe Executive, Twenty Nine Restaurant)
Achari Paneer Nachos
Serves: 2-4
Preparation time: 20 minutes
Ingredients
• 2 tbsp Achaari masala (store-bought)
• 150 g paneer, cubes and fried
• ½ onion, cubes
• ¼ pepper, cubes
• 1 tsp oil
• 1 tsp garlic
• 50 g cheese
• 1 tbsp tomato paste
• 1 green chilli
• Coriander, for garnish
• 3-4 tbsp stock
• 100 g Nacho Chips
Method:
• Heat oil in a pan; add garlic, tomato paste, achaari masala, a little stock and cook till the oil separates.
• Add paneer, onion and peppers, green chillies and sauté for a minute.
• Place the nachos on a serving dish, spoon the achari paneer, garnish with cheese and coriander and serve hot.
(Recipe courtesy: Celebrity Chef RakheeVaswani, Owner, Palate Culinary Studio & Academy)
Chicken Lollipop
Serves: 2
Preparation time: 20 minutes
Stuffing
Ingredients:
• 500 g chicken breast, minced
• 80 g garlic, chopped
• 80 g ginger, chopped
• 50 g green chilli, chopped
• 30 g fresh coriander, chopped
• 80 g celery, chopped
• 20 g MSG-free Aromatic mix
• 700 ml or 20 g dark soya sauce
• 60 g chilli paste
• 8 g regular salt
• 8 g black pepper, whole
• 20 ml refined oil
Method:
• In a bowl, add minced chicken breast along with the rest of the ingredients.
• Mix all well together.
Breading mix:
Ingredients:
• 500 g maida
• 500 ml water
• 10 g regular salt
• 15 g MSG-free aromatic mix
• 500 g regular breadcrumb
• 30 ml refined oil
Method:
• Make a batter with maida, salt, MSG-free aromatic mix and water in a separate bowl.
Dipping sauce:
Ingredients:
• 100 g onion, chopped
• 100 g cabbage, chopped
• 50 g carrot, chopped
• 30 g garlic, chopped
• 25 g ginger, chopped
• 20 g green chilli, chopped
• 5 g regular salt
• 5 g black pepper, whole
• 500 ml water- (approx)
• 700 ml dark soya sauce
• 10 ml red chilli sauce
• 10 g MSG-free aromatic mix
• 10 g spring onions green dices
• 25 g corn starch
Method:
• In a Chinese wok, heat up some oil, add the veggies along with ginger, garlic and green chillies.
• Add water followed by dark soya, red chilli sauce, MSG-free aromatic mix, salt and pepper.
• Bring it to a boil. In a small bowl, mix water and corn starch and add it to thicken the glaze.
Main Method:
• Make palm size ball of the chicken mixture and insert a chicken wing bone.
• Place it in the freezer for 30 minutes.
• Now, dip the lollipop in the batter and then coat it with breadcrumbs.
• Fry the lollipops in hot oil for 6-7 minutes.
• Then dip the lollipops in the dipping sauce half way through.
• Place the lollipops on a plate-sprinkle some sesame seeds and spring onion greens.
• You can also serve the dipping sauce at the side.
(Recipe courtesy: Chef Darshan Parmar, Executive Chef, Light House Cafe)
Kacche Aam ke Vade
Serves: 2-4
Preparation Time: 20 minutes
Ingredients:
• 100 g chana dal
• 20 g fresh green chilli
• 10 g ginger
• 10 g garlic
• 5 g salt
• 50 g raw mango, grated
• 50 g fresh ripe mango
• 20 g jalapeno
• 5 g dry red chilli
• 10 g dry roasted coconut
Method:
• Soak washed chana dal in good amount of water for 1.5 hours. Drain completely through a colander.
• Powder cinnamon, red chilli, jeera and saunf coarsely.
• Pulse soaked dal, salt coarsely, transfer to a bowl.
• Add grated raw mango.
• Heat oil in a deep pan.
• Transfer to a kitchen tissue.
• Serve hot with chutney or ketchup.
(Recipe courtesy: Chef Kshama Prabhu and Chef Gaurav Gidwani, Executive Chef, Desi Culture)
Chowpaty Bhutta Tempura
Serves: 2-4
Preparation time: 15 minutes
Ingredients
• 5 cups or 500 g boiled corn kernels (about 500 gm)
• 1 cup onion, finely chopped
• 5 green chillies (adjust to taste)
• 2 tsp baking soda
• ½ cup de-seeded red tomatoes, chopped
• 1 cup fresh coriander, chopped
• 1 tsp ginger grated
• ½ tsp chaat masala powder
• ¼ tsp turmeric powder
• Salt to taste
• Black pepper
• Sparkling water chilled
• 400 g Tempura flour
• Mint chutney
Method
• Mix boiled corn with chilli, coriander, onion and tomato in a bowl.
• Season with salt, black pepper, chaat masala and turmeric powder.
• Add tempura flour into the mixture.
• Gradually add sparkling water to make the mixture turn into a semi thick batter.
• Make ball shape and fry in hot cooking oil until golden colour.
• Serve hot with mint chutney.
(Recipe courtesy: Chef Prasad Parab, Chef Architect, Dishkiyaoon Restaurant)
Wada Pao Panzanella
Serves: 2
Preparation time: 15 minutes
Ingredients
• 5 cups or 500 g potatoes, cubed
• 5 cloves garlic, crushed
• 5 green chillies (adjust to taste)
• 2 tbsp coconut oil
• ½ tsp black mustard seeds
• 1 cup sliced onion
• 1 tsp grated ginger
• 1 strand of curry leaves, torn into pieces
• ¼ tsp turmeric powder
• Salt to taste
• 5 g, gram flour
• 1 g, baking soda
• 2 g, cumin seeds
• 1 tbsp, mint chutney
• 1 tbsp, sweet chutney
• Focaccia bread
• Few sprigs of basil leaves
Method
• Peel the potatoes and wash thoroughly to remove any dirt and sand.
• Cut into rough cubes by driving the knife in and splitting it off at the centre.
• Cook the potato in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
• Crush or coarsely grind 5 cloves of garlic, ginger and 5 green chillies together in a pestle and mortar.
• Heat 2 tbsp coconut oil and add ½ tsp mustard seeds.
• When they pop, add garlic-chilli paste along with ¼ tsp turmeric powder and fry for 10 seconds or until fragrant.
• Add the cooked potatoes, salt, and the curry leaves.
• Mix well and continue to stir until the spices coat the potatoes.
• Taste to ensure all spices are to your taste and remove from heat.
• Make a batter with gram flour, cooking soda, salt and cumin seeds. Use water to make batter.
• Make ball shapes of potato-mix and pour into the batter and fry in oil until golden colour.
• Take out on kitchen paper-towel to drain the excess oil.
• Mix the wada with raw slice onion, tomatoes, green chutney and sweet chutney.
• Toss the above mixture in cube of toasted focaccia along with basil leaves and crushed black pepper. Serve immediately.
(Recipe Courtesy: Chef Prasad Parab, Chef Architect, Dishkiyaoon Restaurant)
