Nihari Ghosht

By Chef Shilarna Vaze (Chinu)

From Sunny Side Up

Prep: 15 minutes

Cook: 1 hour

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Nihari is a slow cooked mutton stew that is traditionally cooked through the night and eaten early in the morning mostly during the ramzan

Ingredients

Mutton, cut into bite sized pieces on the bone 750 gms
Refined oil 2 tbsps
Green cardamoms 3 to 4
Cinnamon 1 inch
Cloves 7 to 8
Black cardamoms 2
Bay leaves 2 to 3
Salt to taste
Turmeric powder 1 tsp
Ginger-garlic paste 1 tbsp
Cumin seeds 1 tsp
Coriander powder 1 tbsp
Red chilli powder 1 tbsp
Fried garlic paste 1 tbsp
Fried onion paste 1 tbsp
Yogurt, beaten 3 tbsps
Rose water (gulab jal) 2 tsps
Garam masala powder 2 tsps
Nutmeg-green cardamom powder ½ tsp
Saffron, soaked in 2 tbsps water a large pinch
Ittar a few drops
Wheat dough as required
Fresh coriander leaves, chopped 2 tbsps
Ginger, cut into thin strips a few to garnish
Kulchas to serve

Methods

Heat oil in a non-stick pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves and saute till fragrant. Add the meat and saute till lightly browned.
Add salt and turmeric and mix well. Add ¼ cup water and mix well and let the mixture come to a boil. Add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, fried garlic paste and fried onion paste and mix well
Add yogurt, salt, rose water, garam masala powder, nutmeg-green cardamom powder, saffron water. Mix well, cover and cook for 2-3 minutes.
Transfer the mutton pieces in a heavy bottom pan and strain the gravy into it.
Add a few drops of ittar and mix. Cover and seal with wheat dough. Cook on low heat till the mutton pieces are tender.
Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot with kulchas.

Mexican Rice Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 3 hours

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Brown rice
Cucumber
Spring onions
Tomato

Healthy and wholesome – an ideal salad for weight watchers

Ingredients

Brown rice, cooked 2 cup
Medium cucumber, cut into big pieces 1
Spring onions, finely chopped 3
Medium tomato, finely chopped 1
Fresh mint leaves, finely chopped ½ cup
Lemon juice 1 tbsp
Olive oil 1 tbsp
Salt to taste
Black pepper powder to taste

Methods

Take brown rice, cucumber, spring onions, tomato, mint leaves, lemon juice and olive oil in a bowl and mix well.
Add salt and black pepper and toss.
Transfer into a serving bowl and serve.

Sesame Noodles with Peanut Sauce

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Noodles
Peanuts
Sesame seeds
Sesame oil

Soft and delicious, noodles are mixed with a velvety peanut sauce

Ingredients

Noodles, boiled 200 tms
Sesame seeds (til), roasted 1 tbsp
Sesame (til) oil 3 tbsps
Peanuts, roasted and ground 1 cup + 1 tbsp
Ginger, finely sliced lengthways 1 inch
Garlic cloves, finely chopped 3
Spring onions, finely chopped 4 tbsps
Red chilli flakes ½ tsp
Soy sauce ¼ cup
Sugar 2 tbsps
Salt to taste

Methods

Put garlic, ginger and 3 tbsps spring onions in a mixer and grind. Add chilli flakes, soy sauce, sugar and 1 cup peanuts and grind to a smooth peanut sauce.
Heat sesame oil in a non-stick wok, add noodles and mix gently so that the noodles do not break.
Add peanut sauce and mix gently till all the noodles are well coated with the sauce.
Add salt and cook the noodles in the sauce.
Transfer into a serving bowl, garnish with remaining spring onions, sesame seeds and 1 tbsp peanuts and serve.

Spicy Mung Beans

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Whole green grams
Sprouted black eyed beans

This tangy dish makes an excellent starter

Ingredients

Whole green grams (sabut mung), soaked overnight and boiled 1 cup
Sprouted black eyed beans, boiled 1 cup
Fresh red chillies, finely chopped 2
Red chilli flakes 2 tsps
Sesame (til) oil 2 tbsps
Spring onion, finely chopped 1
White vinegar (safed sirka) 1 tbsp
Soy sauce 1 tbsp
Fresh coriander leaves, finely chopped 3 tbsps

Methods

Heat sesame oil in a non-stick wok, add fresh red chillies and chilli flakes and mix. Reduce heat, add spring onion, green grams and sprouted black eyed beans and mix well. Cook for 3-4 minutes.
Add vinegar and soy sauce and mix well. Add 2 tbsps coriander leaves and mix well and take the pan off the heat.
Transfer into a serving dish, garnish with remaining coriander leaves and serve.

Chicken and Mushroom Risotto

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Parboiled rice
Vegetable stock
Boneless chicken
Button mushrooms

The most popular Italian rice dish that’s pleasing the palates of the gourmets of the world

Ingredients

Risotto
Parboiled rice (ukda chawal), soaked for 15 minutes and drained 1 cup
Olive oil 2 tbsps
Medium onion, finely chopped 1
Vegetable stock 2 cups
Salt to taste
Chicken and mushroom mixture
Boneless chicken breast, cut into small cubes 200 gms
Button mushrooms, finely sliced 7 to 8
Butter 3 tsps
Oil 2 tsps
Garlic, finely chopped 1 tsp
Salt to taste
Black pepper powder to taste
Vegetable stock 2 cups
Lemon juice 2 tsps
Parmesan cheese, grated ¼ cup
Garnish
Fresh parsley, finely chopped ¼ cup

Methods

To make risotto, heat olive oil in a deep non-stick pan, add onion and saute till soft.
Add rice and mix well. Add 2 cups vegetable stock and salt, mix, cover and cook for 10 minutes or till ¾ done.
To make chicken and mushroom mixture heat oil and 2 tsps butter in another non-stick pan, add garlic, mix and saute.
Add chicken cubes and saute on high heat till golden brown. Add mushrooms, salt and pepper powder, mix and saute.
Add this chicken mixture to the rice and mix well.
Add 2 cups vegetable stock, mix, cover and cook till all stock gets absorbed.
Just before serving, add remaining butter, lemon juice, parmesan cheese and mix.
Transfer into serving bowl, garnish with parsley and serve hot.

Chilli Oil Sauce Sweet and Sour Dipping Sauce

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

Red chilli powder
Red chilli flakes
Sesame oil
Sugar
Vinegar
Tomato ketchup

Chinese dishes are incomplete without flavourful sauces such as these two

Ingredients

Chilli oil sauce
Red chilli powder 1 tbsp
Red chilli flakes 1 tbsp
Sesame (til) oil 3 tbsps
Oil ¼ cup
Ginger, finely chopped 1 tsp
Garlic, finely chopped ½ tsp
Sweet sour dipping sauce
Sugar ¾ cup
Vinegar (sirka) ¼ cup
Oil 1 tbsp
Garlic cloves, finely chopped 2
Ginger, finely chopped 1 tbsp
Tomato ketchup ¼ cup
Soy sauce 2 tbsps
Salt 1 tsp
Cornflour 2 tsps

Methods

To make chilli oil sauce, heat sesame oil and normal oil in a non-stick pan on high heat.
Take ginger, red chilli powder, red chilli flakes and garlic in a heat proof bowl and mix. Pour the hot oil in it. Mix and set aside for 15 minutes.
Pass it through a strainer before serving if you do not want ginger and garlic pieces or serve it as it is.
To make sweet sour dipping sauce, heat oil in another non-stick pan, add garlic and ginger, mix and saute on high heat. Reduce heat, add tomato ketchup, sugar, vinegar, soy sauce and salt, mix and boil for 2-3 minutes.
Mix cornflour with 2 tbsps water in a small bowl and add to the pan, mix and cook on low heat for 1 minute or till the sauce thickens.
Strain before serving if you do not want garlic and ginger pieces or serve as it is.

Nihari Ghosht

Key Ingredients:

Ingredients

Methods

Mexican Rice Salad

Sesame Noodles with Peanut Sauce

Spicy Mung Beans

Chicken and Mushroom Risotto

Chilli Oil Sauce Sweet and Sour Dipping Sauce

Chinese Fried Rice

Mexican Chicken

Veg Manchurian

Aubergine Lebanon

Chinese Honey Noodles

Saffola Masala Oats Veggie Twist Corn Bhel

Pizza Dough

Mango Pineapple Smoothie

Eggs Benedict

Dulce De Leche Pancakes

Chocolate Cupcakes

Cheese Souffle

Saffron JaggerySnack Popcorn

Pizza Naan

Caramel Hazelnut Popcorns

Bagels

Banana Walnut French Toast

Bread and Eggs Upma

Bread Pakoda with a Zucchini Twist

Broccoli Paranthas

Chicken Cheese Strata Swiss Style

Fried Eggs in a Boat

Granola Bars

Hash Browns

Karnataka Style Poha

Mexican Rice Salad

Key Ingredients:

Ingredients

Methods

Sprouts Salad and Pudine ka Raita

Papaya Greens Salad

Roasted Beet and Pear Salad

Vegetable Salad & Kesar Badam Milkshake

Asinan Salad

Thai Papaya Salad

Insalata Mele & Kaffir Lime

Power Packed Rocket & Mango Salad

Pear and Orange Salad

Char Grilled Vegetable Salad

Spanish Potato and Peas Salad

Refried Warm Salad with Sweet Potatoes & Rajma

Corn Salad

Rajma Salad

Spinach and Warm Mushroom Salad

Chatpata Kabuli Chana Salad and Tomato Dhaniya Juice

Crostini with Tomato and Bell Pepper Topping

Warm Roasted Vegetable Salad

Moroccan Sweet Potato and Raisin Salad

Cucumber Pineapple and Green Beans Salad

Grilled Sweet Potatoes with Avocado Salsa

Feta and Pepper Salad

Mixed Bean Salad

Roasted Broccoli & Cherry Tomato Salad

Stuffed Kheera

Apple Coleslaw

Apple Celery Salad with Orange Honey Dressing

Gazpacho Style Shrimp Salad

Shingada Sprouts Salad

Lychee and Ginger Salad

Bean Salad

Waldorf Salad

Spring Salad aur Papite ki Chutney

Chickpea Salad

Beetroot Pachdi

Brown Rice & Mixed Sprouts Salad

Palak Sprouts aur Anaar ka Salad

Corn Salad

Kabab-e-Ishq

Pear and Beetroot Salad

Insalata Mediterranean

Greek Salad