Chef's share quick-to-make recipes to try at home for IPL's latest edition

Ragi cracker chaatTime 15 minsServes ThreeIngredients Any 2 packs of ragi crackers 23 boiled and mashed sweet potatoes 1 large tomato 2 large onions 12 cup hung curd 2tbsp green chutney 2 tbsp tamarind chutney Salt as per taste Chaat masala as per tasteFor garnish Sev Chopped coriander leavesMethodMix all the ingredients in a bowl until incorporated Once mixed move it to a plate or a bowl and garnish it with sev and coriander leavesAditi Handa The Bakerrsquos DozenStuffed tangdi kababTime 40 minutesServes ThreeIngredientsfor stuffing the drumsticks 100gm chicken keema frac12 tsp jeera 50 gm onions finely chopped 5 green chillies finely chopped 1 inch ginger finely chopped 3 to 4 garlic cloves finely chopped frac14 tsp garam masala powder frac14 tsp turmeric powder frac12 tsp dhania powder frac14 tsp jeera powder 2 tbsp oil Salt as per your taste Chopped coriander Lime juicePreparing the stuffingHeat oil in a pan and add jeera Once the jeera crackles add onions and sauteacute till translucent no browning required Add ginger and garlic and sauteacute for one to two minutes Add all the dry masala and bhunao on lowmedium flame for two to three minutes Add chicken keema salt to taste and mix everything well in the pan do not add water at all Sauteacute for two minutes Cover and cook on medium heat to let the water from the keema release Keep a check When the juices start to dry reduce the heat to low Switch the flame off when the keema is dry and coarse Add a dash of lime juice Sprinkle with green chilies and chopped coriander Place it on a plate and let it coolIngredientsfor chicken drumsticks marinade 6 chicken drumsticks with or without skin 3 tbsp red chilli powder 1 12 tbsp dhania powder 1 tbsp jeera powder frac14 tsp haldi powder 12 tsp garam masala powder frac14 tsp black pepper powder Juice of 1 mediumsized lemon or 2 tbsp of curd 1 tbsp oil Salt as per your taste Mix all the above ingredients in a bowlPreparing the chicken drumsticksPush your finger between the bone and the meat and create a pocket from the top end of the drumsticks the thicker side You can begin using the tip of the knife and then use your fingers Apply the chicken marinade to the drumsticks and keep in the fridge for 15 to 20 minutes Do not throw the extra marinade away It will be used later while servingAssembling the drumsticksRemove the drumsticks from the fridge Stuff the keema in the drumstick pockets right till the bottom Be gentle and push the keema with your fingers Stuff all the drumsticks till the top To secure the keema from falling off and to avoid spoiling the oil tie a thread around the chickenMethodShallow fry the drumsticks on a low to medium flame It will take around 15 to 20 minutes depending on the size and quality of the chicken drumsticks Drop these fried drumsticks in the leftover marinade and toss it Sprinkle chaat masala and serve hot with onion rings green chutney and lemon wedgesJabeen Salauddin Ammeez KitchenCrunchy tangy potato fries with skinTime 30 minutesServes 2Ingredients 2 large potatoes cleaned diced 78 garlic cloves chopped Chopped coriander leaves 2 tsp lime juice Salt as per taste 1 tsp red chilli flakes 2 tsp mustard oilcooking oil 1 tsp turmeric powder frac12 tsp amchur powderMethodCut the potatoes into large dices with the skin on Take a heavybottomed pan put it on high flame Once heated add the mustard oil Let it heat on a low flame Add the chopped garlic and chilli flakes on high flame and stir continuously till they turn brown Add the diced potatoes and stir them together by adding the salt turmeric powder and lime juice Cover with a lid and let it cook for seven to 10 minutes Keep checking in between stirring occasionally Check if the potatoes are cooked by lightly pushing the spatula in When cooked add the freshly chopped coriander leaves and sprinkle the amchur powder Place it in a serving bowl and serve hot along with tomato ketchupSneha Senapati home chef