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All things fried

Bhajia with a Thai twist
Recipe by food blogger Nikhil Merchant


Nikhil Merchant fries some Thai Bhajias. Pic/Satyajit Desai

Ingredients:
1 stalk lemongrass
2 green chillies
1 small onion (sliced)
4-5 cloves garlic
1" galangal
1/2 cup chopped fresh coriander leaves & stems
1/2 cup fresh basil
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp ground coriander seeds
1 tbsp soya sauce (Kikkoman brand)
2 tsp kaffir lime rind (chopped)
1 tsp brown sugar
5 tbsp coconut milk soaked with kaffir lime leaves

Method:
>> Blend the soaked moong dal without water or very little water to a thick pasty consistency
>>  Dry roast the masala on a tawa till fragrant and pound to a coarse powder. You may give it a quick whizz in the mixer but do not blend to a complete powder
>> For the Thai green curry paste, blend all the ingredients in a blender (adding more coconut milk if required to make it into a thick paste). This curry paste can be stored in the freezer for upto 6 months
>> Spoon in the Thai curry paste to the blended moong dal, toss in the khada masala (adjust salt to taste)
>> Heat oil in a deep bottomed vessel till hot Take a small spoon and drop spoonfuls of batter into the hot oil a little apart from each other. Fry till golden brown. Drain on absorbent paper
>> Serve hot with Thai sweet sesame sauce

Smoked Scarmorza en Carozza
Recipe by bonobo Chef Sandeep Sonwane

Ingredients:
90gm smoked scamorza cheese
6 pcs white bread, sliced
4-5 pcs fresh basil leaves
100gm cherry tomato puree
1 bulb garlic
Olive oil
Salt and pepper to taste


Photo Courtesy/Bonobo

Method:
>> Divide the cheese into 3 pieces of 30gm each
>> Trim the edges off the bread slices and place the cheese pieces between two slices and press to cover all around. You may cover these in flour with beer, soda or egg
>> For the marinara sauce, puree the cherry tomatoes and pass the puree through a fine sieve for a smooth consistency. Sautee the garlic in olive oil and add the puree and salt and pepper to taste
>> Fry some whole basil leaves and set aside
>> To serve, plate the marinara sauce in the serving dish in 3 circles and place the smoked scamorza parcels on top. Add more marinara sauce above the parcels and top with a fried basil leaf on each parcel as garnish. Serve hot

Beer battered onion rings and mushroom
Recipe by Woodside Inn Chef Subhash Shirke

Ingredients:
120gm large mushrooms (cut into quarters)
150gm large onion rings
250ml beer
30gm refined flour
1 tbsp salt
A pinch of black pepper
1tbsp chopped parsley
80ml refined oil
1gm barbecue powder salt
5gm lemon mayonnaise


Pic/Bipin Kokate

Method:
>> Prepare the batter by combining beer, refined flour, salt, black pepper and chopped parsley. Mix thoroughly
>> Dip the mushrooms and onion rings in the batter ensuring that they are coated well
>> Deep fry the mushrooms and onion rings in well-heated oil till they turn golden
>>Sprinkle barbecue powder salt on after frying, ensuring that all pieces are coated evenly
>> Serve hot with lemon mayonnaise

Chilli de norte
Recipe by courtyard by JW Marriott Chef Suresh Thampy

Ingredients:
1.2kg potatoes, peeled and halved
80gm (1 cup) coarsely grated cheddar
200ml thickened cream
2tbps drained sliced jalapeno chillies and coarsely chopped


Pic/Nimesh Dave

Method:
>> Place the potato in a large saucepan and cover with cold water. Cover and bring to the boil over medium-high heat
>> Reduce heat to medium until the potato is tender
>> Drain and transfer to a large bowl
>> Use an electric beater on low speed to beat the potato until creamy
>> Add cheese, cream and chilly, and stir until well combinedØ Salt and pepper to taste. Serve

Onion bhajias
Recipe by Veda Chef Mujeeb Quereshi

Ingredients:
1/2 tsp carom seeds
2 large onions, sliced
1/2 crust coriander
1 cup chickpea flour
1/2 tsp soda powder
1/2 tsp red chilli powder
1/2 tsp turmeric
1 tsp salt, or to taste
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 kasoori methi
1/2 cup cilantro, finely chopped
Cold water
Oil for frying


Onion Bhajia is made using chickpea flour at Veda. Pic/Sunil Tiwari

Method:
>> Mix flour, soda powder, chilli powder, fennel seed, cumin seed, turmeric, and salt. Use crushed seeds
>> Add sliced onions, chopped cilantro and kasoori methi to the above mixture. Add cold water to make a thick batter Coat the onions
>> Deep fry the pakodas in hot oil at 350 degrees, fry on each side until golden brown

Badi mirch ka pakora
Recipe by Veda Chef Mujeeb Quereshi

Ingredients:
12 big green chillies
1 large potatoes
1.tsp fried onion
1/2 tsp chat masala
1 tsp dry pomegranate
1 tsp turmeric powder
1 to taste salt
1 tsp mango powder
12 roasted gram flour
1/2 tsp teaspoon red chilly powder
1/2 tsp teaspoon carom seeds
1/2 tsp soda powder
Oil for frying


Pic/Sunil Tiwari

Method:
>> Mix boiled potato with chat masala, fried onions, dry pomegranate seeds, dry mango powder and salt
>> Stuff big green chillies with the potato mixture
>> Combine gram flour, chilli powder, turmeric powder, carom seeds, soda powder salt and water (as required) in a bowl to form a thick batter
>> Heat oil in a wok at 350 degree
>> Dip green chillies into the above prepared batter
>> Deep fry in the hot oil
>> Serve hot with tamarind sauce

Crispy homemade chicken nuggets with cheese
Recipe by Woodside Inn Chef Subhash Shirke

Ingredients:
180gm minced chicken
50gm mozzarella cheese
1tbsp salt
A pinch of pepper
1tbsp fresh oregano
30gm fresh basil
Corn flakes (as coating)
Bread crumbs (as coating)
80ml refined oil
5gm hot garlic dip (in a dip bowl)


Pic/Bipin Kokate

Method:
>> Combine chicken mince with salt, pepper, fresh oregano and basil and stuff it with mozzarella cheese Make balls out of the mince
>> Coat the balls with
breadcrumbs and cornflakes
>> Deep fry the balls in well heated refined oil
>> Serve hot with hot garlic dip

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