20 Best Recipes from Chef Kunal Kapur

Written by Radhika Shah

Chef Kunal Kapur is a renowned Indian celebrity chef who has done many food television shows.

Check out his recipes:

1 Caramel Custard

Ingredients:

Milk- 500 ml
Sugar- 80 grams
Eggs- 6
Sugar for caramel- 100 grams
Vanilla extract- 3 ml

Method:

Warm milk and add vanilla extract &
Remove from heat.
Add the eggs and whisk gently.
Add sugar in a pan and cook till it is golden brown. Pour a spoon of this caramel on custard molds. Pour the custard.
Take a baking tray filled with water. Place the custard molds.
Bake for 15 minutes at 150 C.
Refrigerate the molds for two hours before serving.

2 Chili Paneer

Ingredients:

Paneer cubes- 350 grams
Salt to taste
Oil- 3 tablespoon
Chili powder- 1 teaspoon
Cornflour- 2 tablespoon
Oil for frying
Kashmiri Chili powder- ½ tablespoon
Ginger- ½ tablespoon
Garlic- ½ tablespoon
Diced onion- ½ cup
Diced green capsicum- ¼ cup
Diced yellow and red capsicum- ¼ capsicum
Green chili- 1
Soya sauce- 2 ¼ tablespoon
Tomato ketchup- 2 tablespoon
Sugar- A pinch
Vinegar- ½ tablespoon
Spring onions- chopped

Method:

Add paneer cubes in a bowl with salt, red chili powder, and cornflour. Mix well.
Add a few drops of water.
Fry the paneer cubes.
Take a small bowl and add Kashmiri chili powder with less water to make a solution.
Heat oil in a pan and add ginger and garlic. Sauté.
Add onions, green capsicum, red and yellow capsicum, and green chili. Sauté.
Add the prepared red chili solution. Mix well.
Add soya sauce, tomato ketchup, and sugar. Mix well. Add water.
Add the fried paneer into the pan. Toss well.
Add vinegar and spring onions. Add water and mix well.
Take a ½ tablespoon of cornflour in a bowl with two tablespoons water and add this mixture to the prepared dish to thicken the consistency.
Add salt to taste and spring onions.
Serve hot.

3 Stuffed Mango Kulfi

Ingredients:

Full cream milk- 1.25 litres
Mangoes- 8
Sugar- 70 grams
Pistachios- for garnishing.

Method:

Boil milk in a pan. Stir in between.
Cut the top of the mango and take out its seed.
Cook the milk till it becomes 1/3^rd. Add sugar. Mix well.
Transfer it to another bowl.
Add this mixture into the scooped-out mangoes.
Put into the deep freezer until it is completely frozen.
When it is done, peel out the skin of the mangoes and slice them into round pieces.
Garnish with chopped pistachios.

4 Instant Rawa Dosa

Ingredients:

For batter:

Rawa- 1 cup
Rice flour- 1 cup
Maida- ½ cup
Green chili- 1
Salt to taste
Curry leaves– a handful
Chopped ginger- 2 teaspoon
Cumin Seeds- 1 teaspoon
Chopped coriander- 1 tablespoon
Water- 4 cups

Others:

Onion, chopped- handful
Oil to drizzle

Method:

Add all the ingredients for the batter in a bowl with water. Mix to prepare a smooth batter.
Rest the batter for ten minutes.
Heat a pan and add onions. Pour the batter over the pan.
Add little oil to drizzle.
Cook both sides.

5 Ghee Roast Chicken

Ingredients:

Chicken drumsticks- 4
Salt to taste
Turmeric- ¼ tsp
Curd- ½ cup
Kashmiri Chili, dry- 4
Peppercorns- 8
Coriander seeds- 2 tablespoon
Cumin seeds- ½ tablespoon
Fennel seeds– 2 teaspoon
Garlic cloves- 4
Ginger- 1 tablespoon
Lemon juice- 2 tablespoon
Ghee- 3 tablespoon
Onion, chopped- ½ cup
Jaggery- 1 tablespoon
Curry leaves for garnishing

Method:

Take a bowl, and add chicken, salt, turmeric, and curd. Mix well.
Take a pan and add Kashmiri chili. Toss for two minutes.
Add it into the mixer grinder.
Heat peppercorns, coriander seeds, cumin seeds, and fennel seeds in the same pan. Toss for two minutes.
Add these into the mixer grinder with garlic, ginger, and lemon juice. Add little water. Grind.
Heat ghee in a pan and add onions. Sauté till light brown.
Add the prepared paste and mix for three minutes.
Now, add the chicken pieces and cook till the chicken is cooked.
Add jaggery and salt to taste.
Serve immediately.

6 Kheer

Ingredients:

Milk- 1 litre
Rice- 500 grams
Elaichi powder- 1 tablespoon
Sugar- 250 grams
Pistachios- A handful
Almonds- A handful
Cashewnuts- A handful

Method:

Heat milk in a pan and add rice slowly.
Add elaichi powder. Let the milk boil.
Add sugar and mix.
Add the chopped pistachios, cashewnuts, and almonds to the kheer and mix.
Let the kheer cook for 20 minutes. Stir in between.
Serve hot or chilled.

7 Aloo Jeera

Ingredients:

Ghee- 2 tablespoon
Jeera- 2 teaspoon
Ginger, chopped- 2 teaspoon
Green Chili- 2 teaspoon
Boiled potatoes- 1 cup
Salt to taste
Turmeric- ½ teaspoon
Chili powder- 1 teaspoon
Dry mango powder- 1 teaspoon
Chopped coriander- 2 tablespoon

Method:

Heat ghee in a pan and add jeera. When the seeds splutter, add ginger and green chili.
Add the potatoes and all the spices. Toss.
Add coriander leaves and transfer it to a bowl.
Serve hot.

8 Aam Panna

Ingredients:

Raw Mangoes- 500 grams
Water- 2 litres
Salt to taste
Black salt- 1 teaspoon
Black pepper powder- ½ teaspoon
Red Chili powder- ¾ teaspoon
Roasted Cumin powder- 1 tablespoon
Sugar- 1 cup
Mint leaves for garnishing

Method:

Chop the raw mangoes and boil them in water. Add salt, black pepper powder, red chili powder, cumin powder, sugar, and black salt.
Stir and boil for 25 minutes.
Scoop out the excess pulp from the mango slices.
Add them to the blender and blend.
Serve it in a glass and garnish with mint leaves.

9. Paneer Butter Masala

Ingredients:

Oil- 1 tablespoon
Butter- 3 tablespoon
Bay leaf- 1
Chopped onions- 1 cup
Garlic- 1 tablespoon
Ginger- 1 tablespoon
Green chili- 1
Kashmiri Chili powder- ¾ tablespoon
Tomatoes- 2 cups
Diced paneer- 1 ½ cups
Salt to taste
Fenugreek leaves powder- ½ teaspoon
Coriander for garnishing
Cream- ½ cup

Method:

Heat oil with butter in a pan. Add bay leaf and onions. Sauté till golden brown.
Add garlic, ginger, green chili, and Kashmiri chili powder. Mix well.
Add tomatoes and salt. Mix well. Cook for five minutes.
Add diced paneer and water. Mix and add fenugreek leaves powder.
Add coriander leaves and cream. Mix properly.
Transfer into a bowl and serve hot.

10 Vegetable Biryani

Ingredients:

Oil- 3 tablespoons
Bay leaf- 1
Cinnamon stick- 1
Cardamom- 6
Cumin seeds- 1 tablespoon
Sliced onions- 1 cup
Ginger garlic paste- 2 teaspoon
Turmeric powder- 1 teaspoon
Red chili powder- 1 teaspoon
Curd- 1 cup
Green chili- 3
Mint leaves- A handful
A dash of Kewra water.
Beans- 1 cup
Cauliflower- 1 cup
Carrot- 1 cup
Peas- 1 cup
Kasoori methi powder- 1 teaspoon
Water- 2 cups
Salt to taste.
Soaked rice- 2 cups

Method:

Heat oil in a pan and add cinnamon stick, bay leaf, and cardamoms. Sauté. Add cumin seeds and onions. Mix well. Brown the onions.
Add some water and cook the onions. Add the spices and ginger garlic paste. Mix well.
Add curd and mix. Add green chilies and mint leaves. Give it a nice mix.
Add water. Cook for some time while stirring in between.
Add all the vegetables and kasoori methi powder. Mix well.
Add two cups of water and salt. Add soaked rice gradually and two cups water. Add mint leaves.
Cover and cook for 45 minutes.
Serve hot.

11 Nutty Caramel Tarts

Ingredients:

For Sweet Tart

Refined Flour- 2 cups
Butter- 1 cup
Sugar- 3/4 cup

For the Filling

Sugar- 1 cup
Pistachios- 1/2 cup
Butter-1 tablespoon
Cashew nuts- 1/4 cup
Almonds-1/4 cup

Method:

Add flour, butter, and sugar in a bowl to make a dough. Cover with a damp cloth and refrigerate for 15 mins.
Roll out into thin sheets and place over tart molds and cover them. Trim the sides. Prick with a toothpick.
Place these molds in a pre-heated oven for 15 minutes at 180 C.
Allow them to cool.
Roast the nuts in the oven for 8 minutes at 150 C.
Caramelize the sugar in a pan. Once it is lightly golden, remove from fire and add butter and mix. Add the nuts. Mix and add the mixture to the tarts.
Serve immediately.

12 Mushroom Khurchan on Crisp Toast

Ingredients:

Mushrooms sliced- 2 cups
Oil- 3 tablespoon
Jeera- 2 teaspoon
Onion sliced- 1/2 cup
Capsicum sliced- 1/2 cup
Tomato sliced-1/2 cup
Tomato puree- 1/2 cup
Salt- 1/2 teaspoon
Madras curry powder- 1 tablespoon
Turmeric- 1 teaspoon
Pepper powder- 1/2 teaspoon
Kasoori methi powder- 1 teaspoon
Green coriander chopped – 1 tablespoon
Sliced bread- 6 slices

Method:

Heat oil in a pan and add cumin seeds. Add the onions and capsicums and mix. Add mushrooms and toss.
Add all the spices and mix well.
Add tomato puree and cook till mushrooms are dry.
Sprinkle kasoori methi powder and add tomato and coriander.
Toast the bread and cut into smaller squares. Top them with the prepared mixture and serve immediately.

13 Pomegranate and Parsley Salad

Ingredients:

Pomegranate- 1
Parsley- 2 bunches
Mint leaves- 1 bunch
Broken wheat- 1 tablespoon
Olive oil- 2 tablespoons
Salt and pepper to taste
Lemon- 1

Method:

Soak broken wheat in water for 45 minutes.
Drain the water and keep it aside.
Chop mint leaves and parsley. Deseed the pomegranate.
Mix parsley, pomegranate, mint, and broken wheat. Add the other ingredients.
Toss and serve immediately.

14 Green Hummus

Ingredients:

Chickpeas, boiled- 2 cups
Tahini- 1 tablespoon
Garlic pods- 2
Lemon- 2
Olive oil- 1/4 cup
Salt to taste
Avocado- 1/2 avocado
Mint leaves- a few
Spring onions- A handful
Mustard leaves blanched- A handful

Method:

Blend all the ingredients to make a smooth paste.
Serve with garlic bread.

15 Bhatti Masala Chicken Kebab

Ingredients:

For the masala:

Anardana powder- 2 teaspoon
Turmeric- 1/2 teaspoon
Coriander powder- 1 teaspoon
Red chili powder- 1/2 teaspoon
Jeera powder- 1/2 teaspoon

For marinating the chicken:

Chicken strips-8
Ginger paste- 2 teaspoons
Olive oil- 2 tablespoon
Garlic paste- 2 teaspoons
Salt- 1/2 teaspoon
Lemon-1/2 lemon
Hung yogurt- 2 tablespoon
Olives pitted- 8
Wooden skewers

Method:

Mix all the spices to make Bhatti masala.
Take a bowl and add chicken with salt, ginger-garlic paste, lemon, and keep aside for five minutes.
Whisk yogurt and add Bhatti masala to it.
Marinate the chicken pieces with it.
Place olive at the end of a chicken strip and make a roulade. Prick a skewer to hold.
Heat oil in a pan and cook the chicken for three minutes.
Serve hot.

16 Zaitun Til Paratha

Ingredients:

Flour- 200 grams
Salt- 1/2 teaspoon
Til- 1 tablespoon
Kalonji- 2 tablespoon
Olives, chopped- 5 tablespoon
Green chili, chopped- 1 tablespoon
Olive oil- 2 tablespoon
Basil leaves, chopped- 1/4 cup

Method:

Mix all the ingredients except olive oil. Add water to make a dough. Let it rest for ten minutes.
Roll out parantha and cook it on a tawa till both sides turn brown.

17 Avocado Chicken Kebabs

Ingredients:

Avocado (ripe and firm)- 1
Chicken, minced- 200 grams
Salt to taste
Green chili (small)- 1
Shahi jeera- 1/2 teaspoon
A small piece of ginger
Garlic cloves- 5
Green coriander- 1 tablespoon
Pepper powder to taste
Olive oil, for shallow frying

Method:

Cut the avocado into small cubes.
Add all the ingredients in a blender except avocados to make a paste. Mix the paste in the avocado cubes.
Make round patties from the paste.
Heat a tawa and cook the patties on both sides till brown.
Serve hot.

18 Pomelo Salad

Ingredients:

Peeled pomelo- 500 grams
Chaat masala- 15 grams
Lemon- 1
Powdered sugar- 15 grams
Roasted cumin- 10 grams
Mint leaves- A few
Sesame seeds– 5 grams
Olive oil- 15 ml
Black salt- A pinch

Method:

Break the peeled pomelo in small pieces.
Add rest of the ingredients. Toss.
Garnish with toasted sesame seeds.
Serve immediately.

19 Dabba Pattie

Ingredients:

Mutton mince- 1 kg
Potatoes boiled and grated- 1 kg
Eggs-6
Eggs boiled- 6
Semolina- 300 grams
Salt to taste
Red chili powder- 2 tablespoon
Turmeric- 2 tablespoon
Meat masala- 2 tablespoon
Coriander powder- 2 tablespoon
Fresh coriander- 2 tablespoon
Fresh Pudina – chopped-1 tablespoon

Method:

Take a bowl and mash the boiled potatoes. Add turmeric and salt. Mix and keep it aside.
Drain out the water from the boiled meat. Add all the spices and mix.
Add boiled eggs to the meat and mix.
Add chopped coriander, green peas, and pudina to the meat mixture. Add salt to taste and mix. Add other spices according to taste.
Make patties out of the mixture. Coat them with potatoes. Cover them with sooji, dip in raw eggs, and deep fry.
Serve immediately.

20 Paan Supari Cheesecake with Gulkand Jelly

Ingredients:

Sweetened whipped cream- 400 grams
Gelatin- 10 grams
Dry rose petals- 30 grams
Paan leaves puree- 100 grams
Milk- 100 ml
Fennel seed- 30 grams
Supari- 10 grams
Mascarpone cheese- 200 grams

For jelly

Gulkand- 100 grams
Water-100 grams
Gelatin- 8 grams

Method:

Soak gelatin for ten minutes in 20 ml cold water.
Boil rest of water and gulkand.
Add gelatin when this mixture is hot. Set in a mold and refrigerate for two hours.
Boil paan leaves puree, fennel seeds, supari, milk, and rose petals. Strain, cool, and add melted gelatin and mascarpone cheese, and fold in the whipped cream.
Layer this in a rectangle mold, level with a spoon. Add a layer of preset jelly and fill the mold with remaining mousse.
Refrigerate for one hour, demold, and serve.