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Summary: A threeA[degrees]course meal from celebrity chef Sanjeev Kapoor's The Yellow Chilli restaurant




Large potatoes, 5, peeled; oil for deep frying

For the marinade: Oil, 1tbsp; turmeric powder, 1ua2 tsp; red chilli powder, 2 tbsp; garam masala powder, 3ua4 tsp; roast- ed gram flour (besan), 1 tbsp; hung yoghurt, 1ua2 cup; salt to taste; dried fenugreek leaves (kasoori methi), 1ua2 tsp; ginger paste, 1ua4 tbsp; garlic paste, 1ua2 tsp; green chilli paste, 1ua4 tsp For the stuffing: Cottage cheese (paneer), 1ua2 cup, grat- ed; ginger, 3ua4 inch, chopped; fresh mint and coriander leaves, chopped , 1tbsp each; raisins, 10, chopped; cashew nuts, 6, fried and crushed; red chilli powder, 1ua2 tsp; chaat masala, 3ua4 tsp; salt to taste; cumin powder, 1ua2 tsp


PreA[degrees]heat oven to 250C/ 475F. Take a thin slice off the tops of four potatoes and scoop out the centre like a barrel. Keep trimmings. Halve the remaining potato. Blanch all the potatoes for 10mins,

drain. Heat sufficient oil in a kadai and deep fry the barrels, one half of the fifth potato and the trimA[degrees] mings separately until light goldA[degrees] en. Drain on absorbent paper. Mash the trimmings and half potaA[degrees] to, set aside.

For the marinade, heat oil in a nonA[degrees]stick pan. Remove the pan from heat and add turmeric powA[degrees] der, red chilli powder, garam masala powder, roasted gram flour and mix well. Add this to hung yogurt along with salt, dried fenugreek leaves and gingerA[degrees]garA[degrees] licA[degrees]green chilli paste for a smooth mixture. For the stuffing, mix the grated paneer, fried and mashed fried potato, ginger, coriander and mint leaves, raisins, cashewnuts, red chilli powder, chaat masala, salt and cumin powder. Stuff this into the fried potatoes. Coat them with the marinade and set upright on a baking tray. Bake in the preA[degrees] heated oven for 15mins. Serve hot.




Chicken, 750 gms, cut into 16 pieces on the bone; oil, 1ua2 cup; cinnamon sticks, 2, one-inch long; green cardamoms, 5; cumin seeds, 1 tsp; black cardamom, 2; medium-sized onions, 4, sliced; salt to taste; ginger paste, 1 tbsp; garlic paste, 2 tbsp; browned onions, 1 cup; turmeric powder, 1 tsp; Kashmiri red chilli powder, 2 tsp; coriander powder, 5 tsp; garam masala powder, 4 tsp; fresh tomato puree, 1 cup; green cardamom powder, 1 tsp; green chilli, 8, chopped, 1ua2 cup; fresh coriander leaves, 1 tbsp, chopped; ginger pieces, chopped, 1 1ua2 inch; red chilli (deghi mirch) powder, 1 tsp


Heat the oil in a deep nonA[degrees]stick pan; add cinnamon, green carA[degrees] damom, cumin seeds and black cardamom and saute for 2mins. Add onions and saute till light brown. Add salt, ginger and garlic paste, saute for 2A[degrees]3mins. Add browned onions, turmeric powA[degrees] der, red chilli powder, four teaA[degrees] spoons coriander powder and saute for 2mins. Add tomato puree and chicken, saute for 4A[degrees]5mins. Add green cardamom powder and saute for 2A[degrees]3mins more. Add green chillies, half a cup coriander leaves and saute for 5mins. Add two cups water and mix well. Cook for 10mins on medium heat. Add ginA[degrees] ger, remaining coriander powder, red chilli powder, remaining garam masala powder and mix.

Remove pan from heat, remove the chicken pieces and strain the gravy into another deep nonA[degrees]stick pan. Add the chicken pieces. Grind the residue, add to the gravy and bring it to a boil. Let it simmer for 4A[degrees]5mins. Serve hot, garnished with coriander leaves.




Few saffron strands mixed with 1 tbsp warm milk; medium watermelon, 1; medium musk melon, 1; large papaya, 1; large apple, 1; red grapes, 9; angoori rasmalai, 500 gm; milk, 1ua2 cup; green grapes, 20


Using a Parisienne scoop, make 35 round balls each from the waterA[degrees] melon and papaya, 25 from the musk melon and 13 from the apple.

Keep four red grapes for garnish and make round slices of the rest. Place the angoori rasmalai in a large bowl. Add milk and mix genA[degrees] tly. Add all the fruits, including green grapes and stir gently again. Transfer into four glasses and drizzle with saffron milk. Decorate the rim of each glass with a red grape and chill before serving.

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Publication:The Week (Muscat, Oman)
Article Type:Recipe
Date:Sep 18, 2015

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