Try these mouth-watering dishes made from burnt food

A few years ago 42yearold Jyoti Arora put a large chunk of chicken to cook on the stove a few hours before 15 guests were to arrive at her apartment in Amritsar As she waited Arora logged onto her computer to check her email and ended up playing a computer game her son had recently downloaded After a few games she smelt something burning ldquoThatrsquos when I remembered I had left the chicken to cook I rushed into the kitchen to find it filled with smokerdquo says Arora who has since been a finalist on MasterChef India Chef Jyoti Arora currently visiting chef at JW Marriott for the Punjabi Festival says when a dish is burnt or overcooked it can be simply turned into an entirely new dish Pics Kiran Bhalerao Unable to bear the thought of throwing away expensive meat Arora added dollops of garlic ginger and spices to the burnt chicken and made dumplings out of them ldquoThat evening as I served the dumplings to the guests I was overwhelmed by requests for second and third servings Ever since whenever I host a dinner my cousins want me to add the dumplings to the menu They have no clue about the disaster that led to the reciperdquo laughs Arora ldquoIf you spoil something just turn it into something elserdquo she says as we catch up with her in Mumbai where she is taking part in a Punjabi food festival at JW Marriott in Juhu A delicacy out of a burnt dish Wouldnrsquot most households in India give their left hand to know how itrsquos done Imagine a recipe book that helps you salvage a dish you have set on fire by mistake Herersquos the good news Arora is by no means the only one who has secret recipes that turn mistaken flames into works of art on the dinner table Deepak Dange who is the Executive Sous Chef at Sofitel BKC has a few tips up his sleeve ldquoThe idea is to balance out the charcoalsmoked flavour with a stronger ingredient How do you suppose the Chinese came up with the recipe of Burnt Garlic Saucerdquo laughs Dange So if you have burnt cauliflower he suggests you add cream cheese olive oil butter salt sugar and a vanilla pod to it ldquoThis can be turned into a gravy It also goes well with scallopsrdquo says Dange Fish on the other hand has a tendency to burn only from one side ldquoItems such as fish lamb or pork can be spooned out There is the forked or scraped method of saving a burnt yet marinated pork Add a bit of lettuce and herbs and they can be transformed into rolls and cutlets Even burnt edges of lasagne can be utilisedrdquo he says Dange suggests trying smoky soups using vegetable stock So next time you smell something burning in the kitchen smile and execute plan Burntu00a0 Gobi cutlets Ingredients gtgt 250g gobi aloo ki sabzi cauliflower and potatoes slightly burnt gtgt 60g breadcrumbs gtgt 30g ginger paste gtgt 15g coriander finely chopped Method gtgt Mash gobi and aloo ki sabzi gtgt Mix it with half breadcrumbs gtgt Add ginger paste and coriander gtgt Knead into a smooth dough gtgt Take a small portion from the dough and form into oval shaped cutlets Repeat with the remaining dough gtgt Dust crumbs on them and shallow fry in the pan till they turn golden brown gtgt Serve hot with chutney Burnt Chicken Dumpling Ingredients gtgt 500g chicken cooked and burnt gtgt 1 mediumsized potato boiled and mashed gtgt 50g breadcrumbs gtgt 1 mediumsized onion chopped gtgt 1 mediumsized capsicum gtgt 15g tomato ketchup gtgt 30g tomato puree gtgt Salt to taste gtgt Red chilli powder to taste Method gtgt Shred the chicken and chop it very finely gtgt Mix with mashed potato and breadcrumbs gtgt Make small ball shaped dumplings from this mixture gtgt In a heavy bottom pan shallow fry these dumplings to a light golden brown colour gtgt In the same pan stir fry the onion and capsicum for 30 seconds and add tomato puree and tomato ketchup along with salt red chilli powder and half a cup of water Cook for one minute timesArrange the dumpling in a dish and pour the sauce over it Serve hot Jali Hui Dal Ka Parantha Ingredients gtgt 250g wheat flour gtgt 150g urad dal cooked but burnt gtgt 10g coriander finely chopped gtgt 5g carom seeds gtgt 45g onion finely chopped gtgt 1 green chilli finely chopped gtgt Salt to taste gtgt Red chilli powder to taste Method gtgt Mix all the things together to make a firm dough gtgt Now take a big ball of the dough and roll into a 2cm thick roti gtgt Spread a little ghee on it and halfway through the centre starting from one corner roll into a cone shape gtgt Press from both the sides so that a ball is formed again gtgt Now roll again into a roti and shallow fry on hot tawa till it turns golden using little ghee gtgt Serve with achaar