kunal

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.
Caramel-Custard

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.
Chili-Paneer

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 1/3rd. 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.
Stuffed-Mango-Kulfi

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.
Instant-Rawa-Dosa

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.
Ghee-Roast-Chicken

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.
Kheer

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.
Aloo-Jeera

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.
Aam-Panna

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.
Paneer-Butter-Masala

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.
Vegetable-Biryani

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.
Nutty-Caramel-Tarts

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.
Mushroom-Khurchan-on-Crisp-Toast

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.
Pomegranate-and-Parsley-Salad

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.
Green-Hummus

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.
Bhatti-Masala-Chicken-Kebab

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.
Zaitun-Til-Paratha

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.
Avocado-Chicken-Kebabs

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.
Pomelo-Salad

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.
Dabba -Pattie

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.
Paan-Supari-Cheesecake-with-Gulkand-Jelly