Couscous Stuffed Tomatoes

Couscous Stuffed Tomatoes

Prep: 20 minutes

Cook: 25 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Hollowed out tomatoes stuffed with flavourful couscous mixture and cooked

Ingredients

  • Couscous ¾ cup
  • Medium tomatoes, scooped 8
  • Salt to taste
  • Turmeric powder ¼ tsp
  • Lemon juice 1 tsp
  • Olive oil 2 to 3 drops + 1½ tsps
  • Medum corn on cob ½
  • Medium onion, finely chopped 1
  • Green chilli 1
  • Medium tomatoes, finely chopped 2
  • Pineapple, finely chopped 2 tbsps
  • Fresh parsley sprigs 2 to 3
  • Fresh thyme sprigs 1 to 2
  • Black peppercorns, crushed to taste
  • Micro greens for garnishing

Methods

  • Heat sufficient water in a non-stick pan. Add salt, turmeric powder, lemon juice and 2-3 drops olive oil and mix.
  • Scrape kernels from corn on cob in the pan and stir. Add couscous, mix, cover and cook till the couscous is fully done.
  • Heat 1 tsp olive oil in another non-stick pan. Add onion and saute.
  • Chop green chilli, add and saute lightly. Add chopped tomatoes, mix and cook for a minute.
  • Reserve some of the couscous-corn mixture for garnishing and add the remaining to the pan. Mix lightly, switch off heat and add pineapple. Mix well.
  • Finely chop parsley and add along with fresh thyme, salt and crushed peppercorns and mix well.
  • Stuff the tomato shells with the couscous-pineapple mixture.
  • Heat ½ tsp olive oil in a deep non-stick pan. Place the stuffed tomatoes in it, cover and cook on low heat for 8-10 minutes.
  • Place a large cookie cutter on a serving plate. Put the reserved couscous-corn mixture in it and spread. Place the stuffed tomatoes on top and remove the cutter. Garnish with micro greens, sprinkle crushed peppercorns and serve immediately.
Butter Chicken

Butter Chicken

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

  • Boneless chicken
  • Butter
  • Tomatoes

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Ingredients

  • Boneless chicken, cut into medium cubes 400 gms
  • Kashmiri red chilli powder 2 tsps
  • Coriander powder 2 tsps
  • Turmeric powder ½ tsp
  • Salt to taste
  • Hung yogurt ½ cup
  • Oil 3 tsps
  • Cinnamon sticks 2 to 3 inches
  • Green cardamoms 2 to 3 pods
  • Bay leaves 2 to 3
  • Cloves 10 to 12
  • Garlic, chopped 2 tsps
  • Onions, chopped 1 cup
  • Tomatoes, chopped 2 cups
  • Cashewnuts 10 to 12
  • Walnuts 7 to 8
  • Milk 1 cup
  • Dried fenugreek leaves (kasoori methi), roasted 1 tsp
  • Butter 2
  • tsps Coal piece 1

Methods

  • Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
  • For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
  • Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
  • Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
  • Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
  • Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
  • Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.
Malai Kofta

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

  • Raw bananas
  • Cottage cheese

Enjoy this much loved rich dish in its healthy avatar

Ingredients

  • Raw bananas, boiled, peeled and mashed 1 cup
  • Cottage cheese (paneer), crumbled 150 gms
  • Carrots, grated 1 cup
  • Green chillies, chopped 1 to 2
  • Raisins (kishmish) 1 tsp
  • Turmeric powder 2 tsps
  • Garlic, chopped 1 tsp
  • Ginger, chopped 2 tsps
  • Salt to taste
  • Coriander powder 2 tsps
  • Tomatoes, chopped 1 cup
  • Onions, chopped 1 cup
  • Cashewnuts 8 to 10
  • Red chilli powder 1 tsp
  • Olive oil 1 tbsp
  • Cumin seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Sugar 1 tsp
  • Milk ½ cup

Methods

  • Preheat the air fryer to200 ºC.
  • Take raw bananas, cottage cheese, carrots, green chillies, raisins, 1 tsp turmeric powder, garlic, 1 tsp ginger, salt and coriander powder in a bowl and mix well. Divide them into equal portions and shape them into balls. Put them into the preheated air fryer and cook for 15 minutes.
  • Meanwhile to make the gravy, put tomatoes, onions, cashewnuts, remaining turmeric powder, red chilli powder, remaining ginger and salt in a mixer jar and grind into a puree.
  • Heat olive oil in a non-stick pan, add cumin seeds and fenugreek seeds and saute till fragrant.
  • Add the puree, sugar and milk and bring it to boil. Reduce heat and cook till the mixture is well cooked and smooth.
  • Transfer the gravy into a serving bowl, add the koftas and serve hot.
Butter Chicken

Butter Chicken

By Hi Tea

Prep: 25 minutes

Cook: 50 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

  • Readymade chicken tikka
  • Butter

Perhaps the most loved Indian dish the world over, butter chicken should be best had hot with naan

Ingredients

  • Readymade chicken tikka 250 gms
  • Butter 2 tbsps
  • Tomatoes, chopped 250 gms
  • Green chillies, roughly chopped 2 to 3
  • Garlic cloves, roughly chopped 6 to 8
  • Bay leaves 2
  • Cinnamon 1 inch
  • Green cardamoms 3
  • Cloves 2
  • Oil 2 tbsps
  • Ginger-garlic paste 1 tbsp
  • Red chilli powder 1 tsp
  • Cashewnuts, soaked for15 minutes 100 gms
  • Salt to taste
  • Garam masala powder 1 tsp
  • Fresh cream 4 tsps
  • Dried fenugreek leaves (kasuri methi) 1 tsp
  • Sugar 1 tbsp

Methods

  • To make makhni gravy, heat a deep non-stick pan, add tomatoes, green chillies, garlic cinnamon, green cardamoms, cloves and a little water and let it simmer for around 30 minutes.
  • Cool a little, discard bay leaves, cinnamon, green cardamom, cloves, transfer into a mixer jar and puree the mixture till smooth. Strain the puree into a bowl.
  • Heat oil in another deep non-stick pan, add ginger-garlic paste and red chilli powder and saute till fragrant. Add the puree and mix well.
  • Grind cashewnuts and add. Mix and cook for a few seconds on medium heat.
  • Add the chicken tikka, salt and garam masala powder. Mix properly, cover and cook for a while.
  • Add butter and mix well. Add fresh cream, kasuri methi and sugar and mix well. Cook till the gravy thickens.
  • Serve hot with naan or tandoori roti.
Peri Peri Chicken

Peri Peri Chicken

By Hi Tea

Prep: 35 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

  • Boneless chicken breast
  • Peri Peri powder

In this chicken dish, the spice level of peri peri powder is well balanced with mashed potatoes, stir fried vegetables and tomato sauce

Ingredients

  • Boneless chicken breast 200 gms
  • Peri Peri powder 20 gms
  • Oil 2 tsps
  • Salt to taste
  • Garlc, chopped 2 tsps
  • Medium potatoes, boiled, peeled, mashed 4
  • Butter 4 tbsps
  • Fresh cream 4 tbsps
  • Green and yellow zucchini, chopped 25 gms
  • Green capsicum, chopped 25 gms
  • Red and yellow capsicums, chopped 20 gms
  • Black pepper powder to taste
  • Onion, chopped 1 tbsp
  • Tomato puree 1 cup
  • Dried thyme 25 gms

Methods

  • Take chicken breast in a bowl, add 2 tsps oil, peri peri powder, salt and garlic and mix well and set aside to marinate for some time.
  • Now grill the marinated chicken breast on a grill pan until it turns golden drown.
  • For mashed potato, take potatoes, butter and cream in another bowl and whisk the mixture till smooth.
  • For stir fried vegetables, heat 2 tsps oil in a non-stick pan, add green and yellow zucchini, green, red and yellow capsicums and mix. Add salt and pepper powder and toss. Saute the vegetables for a few minutes.
  • To make sauce, heat the remaining oil in another non-stick pan. Add onion, garlic, tomato puree, thyme, salt and pepper powder and mix well. Simmer till the mixture reduces and achieves a sauce like consistency.
  • Serve the grilled chicken hot with mashed potatoes, stir fried vegetables and sauce.
Goshtaba

Prep: 15 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

  • Mutton mince (keema)

A popular Kashmiri mutton dish

Ingredients

  • Mutton mince (keema) 250 gms
  • Egg white 1
  • Salt to taste
  • Red chilli powder 1 tsp + to sprinkle
  • Black cardamom seeds ½ tsp
  • Mustard oi 1 tsp
  • Ghee 1½ tbsps
  • Browned onion paste 2 tbsps
  • Cumin seeds ½ tsp
  • Black pepper powder 1 tsp
  • Fennel powder 1 tsp
  • Cinnamon powder 1 tsp
  • Cloves, crushed ½ tsp
  • Black cardamom powder ½ tsp
  • Green cardamom powder ½ tsp
  • Coriander powder 1 tsp
  • Dried fenugreek leaves (kasuri methi) powder 1 tsp
  • Yogurt, whisked 2 tbsps
  • Fresh coriander leaves, chopped 2
  • tsps

Methods

  • Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
  • Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
  • Put black pepper powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
  • Divide the mutton keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
  • Take out the muslin cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
  • Transfer into a serving bowl, garnish with coriander leaves and red chilli powder and serve hot.