Golden crispy prawns marinated with mayonnaise, egg whites with sweet tangy flavors of sugar & wasabi

Chef exclusive recipe to enjoy with any sort of beverage weather Alcoholic or Non Alcoholic.

• Ingredients for Wasabi Prawns

• 400 gm prawns
• 1 egg whites
• 75 gm corn flour
• 200 ml mayonnaise

• salt as required
• 5 ml sesame oil
• 3 tablespoon vegetable oil
• 15 ml wasabi sauce

For Garnishing

• 100 gm mango
• 5 gm mint leaves

• 15 gm onion
• 30 ml sweet chilli syrup

Making of Wasabi Prawns

• Step 1- Firstly, wash the prawns then devein them and keep them aside. Now place onions and mint leaves over chopping board and chop them.
• Step 2- Next, for preparing mango salsa take a bowl and add Alphonso mangoes, chopped onion, mint leaves and sweet chilli syrup (use sweet chilli sauce, if available). Mix all the ingredients well. Refrigerate the salsa.
• Step 3- Now, to prepare wasabi mayonnaise, take another bowl and add mayonnaise in it along with wasabi sauce in it. Mix the ingredients well.
• Step 4- Next, take a large bowl and add salt, sesame oil, corn flour along with egg white in it. Now add prawns in the bowl and coat them evenly. Then place a frying pan over medium flame and pour oil in it. Heat the oil for a minute and then put the coated prawns in the pan. Stir fry the prawns.
• Step 5 – Now, toss the prawns onto a plate and coat them with wasabi mayonnaise. Garnish with mango salsa topping. Serve!

Ingredients for making the Kurkura Paneer

1. Paneer 100 grams
2. Plain cornflakes 3 tbsp
3. Corn flour 2 tbsp
4. Turmeric powder 1 tsp
5. Red chilli powder 2 tsp
6. Cumin powder 1 tsp
7. Garam masala powder 1 tsp
8. Chat masala 1 tsp
9. Salt to taste
10. Oil to fry

Method of making Kurkura Paneer

1. Cut paneer into small to medium sized cubes. Gently toss them in 2tsp corn flour and salt.
2. Crush cornflakes coarsely and keep it in a bowl.
3. In a small bowl, mix together corn flour, turmeric powder, red chilli powder, cumin powder, garam masala and salt.
4. Add little water, around 1 tbsp, and mix well to make a lump free batter. Batter should be thick enough to coat the paneer.(refer note 1).
5. Heat oil in a pan (refer note 2).
6. Gently a prick paneer with a toothpick. Dip it in the batter and coat well with crushed cornflakes.
7. Repeat for all the paneer cubes, till the time crushed flakes will not coated well.
8. Deep fried the cubes one by one and fry till it becomes golden brown in color.
9. serve hot garnish with green coriander and salad or chutney of your choice.

Ingredients for making the lamb Sliders

5 tablespoons olive oil

2 large shallots, minced

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 clove garlic, minced

1 pound ground lamb

1 teaspoon ground cumin

1 tablespoon ketchup

2 ounces Swiss or gruyere cheese, cut into eight 1/2-inch cubes

8 small hamburger or slider buns, such as King’s Hawaiian, halved

Method of making the Lamb Sliders

1.Place a grill pan over medium-low heat or preheat a gas or charcoal grill. 

2. Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallots are soft, 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Remove the pan from the heat and cool slightly. 

3. Combine the shallot mixture, lamb, cumin, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve.

Ingredients for making Caponata

1. 1 aubergine, peeled in zebra stripes and cut into rough chunks
2. 2 red romano peppers, core, membrane and seeds removed, cut into rough chunks
3. 2 tomatoes, halved or quartered
4. 1 red onion, peeled and cut into 8 wedges
5. 4+1 tbsp olive oil
6. 1 tbsp capers, rinsed and drained
7. 1 tbsp red wine vinegar
8. 1 garlic clove, peeled and thinly sliced
9. 1/2 – 1 red chili (to taste), finely chopped
10. 8 green olives, stone removed, roughly chopped
11. salt and pepper

Making of Polenta

1. 750 ml chicken or vegetable stock (or water, though stock is preferable)
2. 125 g polenta (quick or instant variety is fine)
3. 50 g butter, in cubes
4. 100 g shredded mature cheese such as parmesan or cheddar (I use Turkish eski kaşar)
5. 3/4 tsp dried rosemary
6. salt and pepper

For Garnishing

1. 2 tbsp pine nuts, lightly toasted in a dry pan
2. 1 tbsp finely chopped flat leaf parsley or another herb to taste

My method

1. Preheat the oven to 200 C.
2. Mix the aubergine, romano peppers, tomatoes and red onion with 4 tbsp olive oil and a little salt and pepper (keeping in mind the capers and olives will add more saltness later). Spread on a baking tray and roast until the vegetables are nearly soft, 30-40 minutes. Leave to cool a little. Deskin and roughly chop the tomatoes, discarding the skin.
3. If using regular polenta (not quick/instant), heat the stock and add polenta while stirring. Keep stirring until thickened, put on a lid and leave to simmer on low heat until soft, 30-40 minutes, stirring regularly. Add more stock if the polenta is too thick, it should have a porridge like consistency.
4. Mix the drained capers and red wine vinegar and set aside.
5. Gently fry the garlic and chili in 1 tbsp olive oil for 20-30 seconds, stirring constantly. Don’t burn the garlic, it will leave a bitter taste. Add the roasted vegetables, the olives and the caper and vinegar mixture. Stir gently and season. Leave on low heat for a few minutes to allow the flavours to mingle.
6. If using quick/instant polenta, heat the stock and add polenta while stirring. Keep stirring until thickened and soft, typically 8-10 minutes. Add more stock if the polenta is too thick, it should have a porridge like consistency.
7. When the polenta is soft (whether using regular or quick/instant), add butter, cheese and rosemary. Season.
8. Serve the polenta immediately in individual portions, topped with the caponata. Sprinkle over the toasted pine nuts and chopped parsley.

Ingredients for Fish Finger

1. 300 gms Fish I used Seer fish, cut into fingers
2. 1/2 tsp Salt
3. 2 tbsp Lemon juice
4. 1/2 tsp Turmeric powder
5. 1/2 tsp Red chilli flakes
6. 1/2 tsp Crushed black pepper
7. 1 tsp Ginger garlic paste
8. 2 tbsp flour
9. 1 tsp Rice Flour
10. 2 tsp Cornflour
11. 2 Egg
12. 1/4 tsp Baking soda
13. 1 cup Bread crumbs
14. Oil for frying

Instructions

1. Add fish fingers in a bowl and add salt, lemon juice, turmeric powder, red chilli flakes, crushed black pepper and ginger garlic paste.
2. Mix well and keep aside for 10 minutes.
3. Mix flour, rice flour, cornflour, egg and baking soda in another bowl.
4. Add the marinated fish in this mixture and keep aside for another 10 minutes.
5. Coat the fish fingers with bread crumbs.
6. Heat oil in a pan.
7. Deep fry the fish fingers until golden brown on medium heat.
8. Take it out the fried fish and rest for a while on the kitchen paper
9. Serve hot with Ketchup or Tartare sauce/sauce of your choice..

Ingredients for Shami Kebab

1. 500 grams Mutton , boneless and washed
2. 1 cup Chana dal (Bengal Gram Dal) , soaked fro 4 hours
3. 1/2 teaspoon Turmeric powder (Haldi)
4. 10 cloves Garlic
5. 1 inch Ginger , roughly chopped
6. 2 Green Chillies , finely chopped
7. 1 Onion , finely chopped
8. 1/2 cup Mint Leaves (Pudina) , finely chopped
9. Salt , to taste
10. 2 tablespoons butter
11. 4 Dry red chillies
12. 1 tablespoon Black pepper powder
13. 4 Cloves (Laung)
14. 1 inch Cinnamon Stick (Dalchini)
15. 5 Cardamom (Elaichi) Pods/Seeds
16. 1 teaspoon Fennel seeds (Saunf)
17. 1 teaspoon Ajwain (Carom seeds)

Method of making Mutton Shami Kebab

1. To begin making the Mutton Shami Kebab recipe, into a preheated pressure cooker add ghee, dry red chillies, ajwain, fennel seeds, cardamoms, black peppercorns, cloves, cinnamon, garlic cloves and ginger.
2. Saute for a few seconds and then add the boneless and washed mutton. 
3. Saute and sear the meat for about 5 minutes. Once done add the chana dal, turmeric powder, salt to taste and just enough water till the ingredients are immersed completely in water.
4. Pressure cook the mutton and dal for 5 to 6 whistles. Turn the heat to low and simmer for about 3 to 4 minutes. Allow the pressure to release naturally and then open the pressure cooker. 
5. If there is any moisture in the pressure cooker then turn on the heat and keep stirring until the moisture is evaporated.
6. Once done turn off the heat and allow the shami kebab mixture to cool.
7. Attach the chopping blade to the food processor. Add the cooled Shami Kebab Mixture to the jar and grind into a coarse paste. Once done into the same jar add the onions, green chillies, and mint leaves. Pulse to combine all the ingredients.
8. Transfer the pulsed Shami Kebab mixture into a bowl and shape into rounds. 
9. Place the Shami kababs into a preheated pan. Drizzle ghee over the Mutton Shami Kebabs and shallow fry until golden brown on both sides. 
10. Transfer the Mutton Shami Kebabs into a serving plate and serve hot. 
11. Serve this delicious kebabs hot with salad and chutney of your choice.

Ingredients

1. 1/4 cup coconut milk
2. 2 tablespoons reduced sodium soy sauce
3. 2 1/2 teaspoons yellow curry powder
4. 1 1/2 teaspoons turmeric
5. 3 cloves garlic, minced
6. 1 tablespoon freshly grated ginger
7. 1 tablespoon brown sugar
8. 1 tablespoon fish sauce
9. 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
10. 1 tablespoon canola oil
11. Kosher salt and freshly ground black pepper, to taste

For the peanut sauce

1. 3 tablespoons creamy peanut butter
2. 1 tablespoon reduced sodium soy sauce
3. 1 tablespoon freshly squeezed lime juice
4. 2 teaspoons brown sugar
5. 2 teaspoons chili garlic sauce, or more, to taste
6. 1 teaspoon freshly grated ginger

Method of Preparations

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
4. Drain the chicken from the marinade, discarding the marinade.
5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minute
7. Serve immediately with peanut sauce.

Ingredients

for 20 wings

• 1 cup flour (125 g)
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 20 chicken wings, or drumettes
• 1 cup BBQ sauce (290 g)
• ½ cup honey (170 g)

Preparation

1. Preheat oven to 425°F (220°C).
2. In a bowl, combine flour, chili powder, salt, pepper, paprika, and garlic powder. Coat the wings in the flour evenly, shaking off any excess.
3. Place the floured wings on a parchment paper–lined baking sheet and spread them out in a single layer.
4. Bake for 45 minutes, flipping halfway through, until skin is crispy and golden brown.
5. Preheat oven to 500°F (250°C).
6. In a separate bowl, combine the BBQ sauce and the honey. Stir the cooked wings in the sauce and coat them evenly.
7. Place the coated wings back onto the baking sheet and spread them in a single layer.
8. Bake for 8 to 10 minutes, until sauce is bubbly and caramelized. Cool, then serve.
9. Serve hot garnished with chopped green spring onions.

To serve: 4 Portions

Cooking Time- 10-15 Minutes

Murgh Haryali Tikka

INGREDIENTS

Chicken leg Boneless – 850 gms

Paste Mint leaves 100 gms

Corinader Leaves – 250 gms

Boiled Spinach – 50 gms

Green Chilli -10 gms

First Marination

Ginger Garlic paste- 2 tbsp

Lemon Juice – 20 ml

Salt – to taste

Yellow Chilli Powder -1/2 tsp

Refined Oil- 10 ml

Second Marination

Hung Curd – 100 ml

Garam Masala – 30 ml

Mustard Oil – 30 ml

Melted Butter – for basting

Method

Clean, wash and cut each chicken pieces into half and pat dry with a cloth and keep a side.

Paste

Put mint leaves, coriander, spinach, and green chillies, in a processor and make a thick paste. Transfer it to a bowl.

First Marination

Apply half of ginger garlic paste,1 tbsp. lemon juice, salt, yellow chilli powder, and oil and rub well into the chicken pieces. Keep aside for 1 hour

Second Marination

In a bowl whisk hung curd, add green paste, ginger garlic paste, garam masala, remaining lemon juice and mustard oil and mixed well.

Cooking

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

2. Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

3. Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

4. When cooked transfer the chicken on the serving dish.

5. Serve hot garnish with chat masala, accompanied with salads and mint chutney

CHICKEN/ HARYALI CHOOZA KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken leg – 16 nos

Mint leaves – 100 gms

Fresh Coriander leaves – 250 gms

Boiled Spinach – 50 gms

Green Chilli – 10 nos

Black Salt – to taste

Ginger garlic paste – 2 tbsp

Lemon juice -, 10 ml

Salt – to taste

Hung Curd – 100 ml

Garam Masala – ½ tsp

Mustard Oil – 30 ml

Melted Butter – for basting

Method

Clean, wash and make incisions on chicken legs with the help of sharp knife. At least three on each side

In a processor/blender put mint leaves, coriander leaves, spinach, green chillies and black salt and make a fine paste, and transfer it to a bowl.

First Marination

Apply 1 tbsp ginger garlic paste half lemon juice and salt to the chicken legs and leave aside for 2 hours.

Second Marination

Second Marination

In a bowl, whisk hung curd and adds the remaining ingredients in the order listed and mixed well.

After Squeezing excess moisture put chicken pieces into the marinade. Rub well and keep aside for 3 hours

Cooking

1.Take a skewer and skew the marinated chicken legs, keep a tray underneath to collect drippings.

2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.

3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.

4.When cooked transfer the chicken on the serving dish.

5.Serve hot garnish with chat masala, accompanied with salads and mint chutney