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

SANGAM SEEKH KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Chicken mince- 350 gms

Mutton Mince- 350 gms

Grated Cheese – 20 gms

Ginger Garlic paste – 1 tbsp

Chopped Ginger – 1 tbsp

Chopped Garlic -1 tbsp

Fried Curry Leaves – a few

Kashmiri Red Chilli Powder – 1 tbsp

Shehenshahi Masala- 1 tsp (Chef Special)

Egg Yolk – 1 no

Lemon Juice – 1 tsp

Turmeric Powder- ½ tsp

Saffron – a pinch

Kewra water – 1 tbsp

Choppe spring onions- 1 tbsp

Chopped Coriander – 1 tbsp

Melted Butter – for basting

Method

In a bowl put chicken mince and mutton mince and add grated cheese, ginger garlic paste, chopped ginger and garlic, fried curry leaves, kashmiri red chilli powder, shehenshahi masala, egg yolk , lemon juice, mixed well.

Divide this mince into 2 equal portions

Keep one part aside. To the other half add the remaining ingredients and mixed well.

Adjust the seasoning in both the mixture and divide both the mixture into 16 equal portions and make balls.

Cooking

1.Take a skewer using a wet palm; spread this mixture along the length of the skewer in a cylinder shape and an inch apart to make each kebab 4 inches long.

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

KAKORI KEBAB

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENTS

Mutton Mince – 800 gms

Ginger Gaelic Paste -1 tsp

Cashewnut Paste – 3 tbsp

Salt – to taste

Garam Masala – 1 tbsp

Yellow Chilli powder –1 tbsp

Ghee – 20 gms

Melted Butter – for basting 30 ml

Method

In a bowl take mutton mince; add ginger garlic paste and all the ingredients as listed in the ingredients.

Divide the mixture into 16 equal parts and make balls

Take a skewer and using a moist hand apply each ball on the skewer in a cylindrical shape along the skewer. Grill over charcoal grill at a moderate temperature for 4 to 6 minutes.

Baste with melted butter and further roast for 5 to 6 minutes

Serve hot along with choice of chutney and salad.

JALPARI HASEENA

To serve: 4 Portions

Cooking Time- 10-15 Minutes

INGREDIENT
Prawns A grade (50-60 gms)- 10 nos
Fish Fillet – (50-60 gms)- 10 nos
Marination of Prawns
Ginger Garlic paste – 30 gms
Red Chilli paste- 40 gms
Salt – to taste
Ajwain – 20 gms
Hung Curd – 400 gms
Cream – 30 ml
Egg – 1 no
Turmeric – 1 tbsp
Garam Masal – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Marination of Fish
Ginger Garlic PASTE – 30 GMS
Salt –to taste
Ajwain – 20 gms
Hung Curd – 60 ml
Egg – 1 no
Ajwain Seeds – 2 tbsp
Grama Masala – 1 tsp
Lemon Juice – 25 ml
Refined Oil – 60 ml
Melted Butter – 30 ml for basting

Method

Deshell and devein prawns tail. Wash, pat dry and keep a side

Flatten fish fillet ¼ inch, trim the sides so that a prawn can be rolled in each fillet.

Marination of Prawns

First Marination

Apply half of the ginger garlic paste and red chilli paste, salt, ajwain to the prawn, rub well and keep for 3 hours

Second Marination

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

Squeeze excess moisture from the prawns and dip it in the above Marination. Rub well and keep for 2 hours

Marination Fish

Prepare marination same as for prawns except for red chilli powder and turmeric powder. Arrange fish fillet on a tray. Apply marinade on the fish on both sides. Keep it for 3 hours

Cooking

Take marinated fillet and place marinated prawn tail on it, roll and secure it with a toothpick at the end.

Prepare all the fillets in the same way and keep aside.

Take a skewer and skew marinated fish and prawn roll one inch apart, cover with remaining marinade. Roast it in a tandoor at a moderate temperature for 8-10 minutes.

Remove the hang skewer to let excess moisture drain out completely.

Baste with melted butter and roast again for 2-3 minutes.

Transfer to a palate and serve hot with choice of salad and chutney.