Chef Vikas Khanna

1 Chai-Infused Emperor’s Green Rice

Ingredients:

  • Emperor’s green rice- 1 cup
  • White cloves- 4
  • Unsalted butter- 2 tablespoons
  • Bay leaves- 4
  • Green cardamom pods- 6
  • Three-inch-long cinnamon sticks- 2
  • Strong black tea bags
  • Two-inch-long fresh ginger (peeled and minced)- 1
  • Water- 1 1/2 cups
  • Finely chopped fresh cilantro- 1/2 cup
  • Salt- 1 teaspoon

Method:

  • Wash the rice in cold water and soak for half an hour in cold water. Set aside for a while.
  • Preheat the oven to 350 Fahrenheit.
  • Melt butter over medium heat.
  • Add bay leaves, cardamom, cloves, ginger, and cinnamon. Stir for two minutes.
  • Add rice and sauté for a few minutes.
  • Add the water, salt, and tea bags. Boil and cover with a kitchen towel and lid.
  • Bake for 15 minutes.
  • Remove tea bags carefully and garnish with cilantro.
Chai-Infused-Emperor’s-Green-Rice

2 Masala Honey Cornish Hens

Ingredients:

  • One-pound Cornish hens rinsed well and patted dry- 4
  • Salt- 1/2 tablespoon
  • Lavender powder ground- 1/4 cup
  • Garam masala- 1/4 cup
  • Soy sauce- 2 tablespoons
  • Juice of 2 lemons
  • Olive oil- 1/4 cup
  • Sprigs for garnish

Method:

  • Preheat oven to 400 degrees Fahrenheit.
  • Season the hens with salt and set aside for ten minutes.
  • Take a bowl and add lemon juice, honey, lavender flowers, soy sauce, and garam masala. Mix well.
  • Marinade the hens.
  • Heat oil and sear the hens.
  • Roast the hens in the oven.
  • Insert the thermometer in the thigh of hens and wait till it reads 165 degrees F.
  • Garnish with lavender sprigs.
Masala-Honey-Cornish-Hens

3 French Breakfast Radish with Mustard Dressing

Ingredients:

  • Olive oil- 1 tablespoon
  • Small and sliced French breakfast radishes- 2 cups
  • Cumin seeds- 1/4 tablespoon
  • Black mustard seeds- 1/4 tablespoon
  • Chopped cilantro- 1 tablespoon
  • Turmeric- 1/4 tablespoon
  • Salt- 1/2 tablespoon
  • Red onion minced- 1
  • Lemon juice- 1 tablespoon
  • Roasted peanuts- 1 cup

Method:

  • Heat oil in a saucepan and add cumin and mustard seeds.
  • When the seeds splutter, add onion, salt, and turmeric. Cook well.
  • Cool the mixture and use it as dressing.
  • Place radishes in a small bowl and add radishes with lemon juice.
  • Serve with cilantro and peanuts.
French-Breakfast Radish-with-Mustard-Dressing

4 Kacche Kele Ki Asharfi

Ingredients:

  • Oil- 2 tablespoon
  • Large Onions finely sliced-2
  • Medium Capsicums- 2
  • Unripe green Bananas boiled in their skins- 6
  • Clarified Butter- 1 ½ cups
  • Ginger-garlic paste- 1 ½ tablespoon
  • Fresh Coriander, finely chopped- 2 tablespoon
  • Salt- to taste
  • Red Chili powder- 2 tablespoon
  • Gram flour (besan)- 2 tablespoon
  • Boiled potatoes- 4
  • Green Cardamom powder- ½ teaspoon

Method:

  • Heat oil in a pan and add onions.
  • Mash the potatoes and bananas.
  • Take a bowl, add onions, ginger-garlic paste, potato and banana mixture, chili powder, cardamom powder, gram flour, and salt. Mix well.
  • Stuff this mixture in the hollow capsicums.
  • Cut the stuffed capsicum horizontally into thick slices.
  • Heat the clarified butter in a pan and shallow fry the stuffed capsicum slices. Cook till they soften.
  • Serve hot.
Kacche-Kele-Ki-Asharfi

5 Chicken Caferal

Ingredients:

  • Fresh Coriander, roughly chopped- 4
  • Roughly chopped, Green Chillies- 5
  • Black Peppercorns- 5
  • Roughly chopped Ginger- 1 tablespoon
  • Garlic cloves- 5
  • Poppy seeds, roasted and soaked in warm water- 1 teaspoon
  • Cloves- 3
  • 1-inch cinnamon stick- 1
  • Cumin seeds- 1 teaspoon
  • Tamarind pulp- ½ teaspoon
  • Turmeric powder- ¼ teaspoon
  • Oil- 5 tablespoon
  • Salt to taste
  • Boneless Chicken chunks-1/2 kg

Method:

  • Grind chilies, coriander, tamarind pulp, ginger, garlic, cinnamon, poppy seeds, pepper, cumin, turmeric, and cloves. Add salt and ¼ cup water, and grind to a smooth paste.
  • Take a bowl, mix the chicken with the paste. Leave for at least 6 hours.
  • Heat oil in a pan and shallow-fry the chicken.
  • Serve hot with bread.
Chicken-Caferal

6 Khubani Ka Shahi Tukda

Ingredients:

For Rabdi

  • Whole Milk- 3 cups
  • Sugar- ½ cup
  • Green Cardamom powder- ¼ teaspoon

For Shahi Tukda

  • Granulated Sugar- 1 cup
  • Whole Milk- 1 cup
  • White Bread- 4 slices
  • Saffron strands- ¼ teaspoon
  • Clarified Butter (ghee) for deep frying
  • Edible silver leaf- 2 sheets
  • Dried apricots, soaked overnight and drained- 100 grams
  • Pistachios, finely chopped- 2 tablespoon

Method:

  • To prepare rabdi, boil milk in a kadhai. Stir continuously until the milk thickens.
  • Remove from heat and add cardamom and sugar. Stir till sugar dissolves.
  • To prepare shahi tukda, add sugar with two cups of water. Stir till sugar dissolves, and the syrup thickens.
  • Take another sauce pan, add milk with saffron and the sugar syrup. Cook for five minutes. Remove from heat and keep warm.
  • Heat ghee in a kadhai and deep fry the bread slices till they turn crisp and golden.
  • Soak the fried bread slices in the warm milk for two minutes.
  • Add cooked apricots between the softened bread. Add the apricots to the syrup and cook till they are soft. Remove apricots from syrup and set aside.
  • Arrange the bread slices, add rabdi and sprinkle pistachios. Garnish with silver leaf.
Khubani-Ka-Shahi-Tukda

7 Mustard Vegetable Curry

Ingredients:

  • Oil- 2 teaspoon
  • Red chili powder
  • Grated garlic and cloves
  • Onions finely chopped- 2
  • Cumin seeds- 1 teaspoon
  • Steamed peas
  • Turmeric powder
  • Dijon mustard- 2 tablespoons
  • Unsweetened coconut milk- 120 ml
  • Vegetable stock- 1 cup
  • Carrots chopped lengthwise
  • French beans
  • Salt as per taste
  • Potatoes, boiled and diced small- 2

Method:

  • Steam all the vegetables and keep them aside.
  • To make curry, heat oil in a pan. Add cumin seeds, onion, and garlic. Cook till the onion till they turn golden.
  • Add chili powder and turmeric powder and stir.
  • Add the vegetable stock, coconut milk, and Dijon mustard.
  • Add salt and check for spice levels.
  • Add the steamed vegetables and let the curry cook for five minutes.
  • Serve hot.
Mustard-Vegetable-Curry

8 Paneer Picatta

Ingredients:

  • Paneer cubes- 8 ounces
  • Salt to taste
  • Ground black pepper
  • Vegetable oil- 1 teaspoon
  • Juice of 1 lemon
  • Drained capers- 1/4 cup
  • Ginger, minced- 1 teaspoon
  • Fresh green chili pepper, minced- 2
  • Fresh cilantro chopped- 1/2 cup
  • Dry white wine- 1/4 cup
  • Butter- 2 tablespoons
  • Onion, minced- 1

Method:

  • Season the paneer cubes with black pepper and salt.
  • Heat oil in a pan and sear the paneer pieces until golden.
  • Transfer the paneer pieces to a plate.
  • Add wine to deglaze the pan and scrape bits off the bottom of the pan.
  • Add the onions, ginger, capers, and green chili peppers. Cook for two minutes.
  • Add butter, lemon juice, and cilantro over the paneer pieces with chaat masala.
  • Serve hot.
Paneer-Picatta

9 Roast Peaches with Coconut Walnut Sauce

Ingredients:

For the sauce

  • Butter- 1 tablespoon
  • Walnuts, powdered- 4 tablespoons
  • Coconut milk- 120 ml

For the peaches

  • Butter- 2 teaspoons
  • Sugar- 2 tablespoons
  • Peaches, sliced- 1

For Garnishing

  • Walnuts, crushed- 3 tablespoons
  • Mint Leaves (Pudina)- a few

Method:

  • To prepare the sauce, heat butter in a pan.
  • When the butter melts, add walnut powder and cook. Stir continuously.
  • Add coconut milk and cook while stirring continuously. Remove from flame and keep aside.
  • To prepare the peaches, heat butter in a pan.
  • Add sugar and cook till the sugar is caramelized to a rich golden brown.
  • Add peaches and mix well to coat. Roast for a minute.
  • Sprinkle with walnuts and mint.
  • Serve immediately.
Roast-Peaches-with-Coconut-Walnut-Sauce

10 Ginger & Lemon Grilled Chicken

Ingredients:

  • Plain yogurt, whisked until smooth- 1 cup
  • Cumin powder- 1 teaspoon
  • Fresh ginger root- 1
  • Chili powder- 1 teaspoon
  • Boneless skinless chicken breasts- 2 pounds
  • Garam masala- 1 tablespoon
  • Salt to taste
  • Juice of 2 lemons
  • Madras curry powder- 1 teaspoon
  • Garlic, minced – 6 to 8

Method:

  • Take a bowl and add yogurt, cumin powder, curry powder, garam masala, lemon juice, chili powder, ginger, salt, and garlic. Mix well.
  • Add chicken and marinade it with the mixture.
  • Cover and refrigerate for about three hours.
  • Preheat the grill pan.
  • Place the chicken on hot grill and cook for five minutes on each side until it is cooked.
  • Serve hot.
Ginger-&-Lemon-Grilled-Chicken

11 Chocolate Drink with Nutmeg

Ingredients:

  • Water- 2 cups
  • Brown sugar- 1/4 cup
  • Ground nutmeg- 1/8 teaspoon
  • Bittersweet chocolate- 4 ounces
  • Cocoa powder- 1/4 cup
  • One-inch cinnamon stick- 1
  • Red chili pepper halved and seeded- 1

Method:

  • Take a saucepan, add sugar and water. Stir until sugar dissolves. Boil the mixture.
  • Add cocoa powder, chocolate, cinnamon, chili, and nutmeg. Stir simmer for one minute.
  • Remove from the heat and allow it to infuse for ten minutes.
  • Strain the mixture to remove cinnamon stick and chili.
  • Take a blender and whip the hot chocolate.
Chocolate-Drink-with-Nutmeg

12 Le Cordon Bleu Fresh Vegetables

Ingredients:

  • Asparagus, peeled, trimmed- 1 bunch
  • Baby carrots, peeled- 4
  • Ripe cherry tomatoes-10 to 12
  • Snow peas- 10
  • Extra virgin olive oil- 3 tablespoons
  • Sprigs of Dill
  • Red radish- 5
  • Salt to taste
  • Juice of 1 lemon
  • Cayenne pepper- 1 teaspoon

Method:

  • Fill a large pot with salted water and add carrots and asparagus. Boil over medium heat.
  • Cook for about six minutes. Remove the vegetables.
  • Add snow peas to the same water and cook for two minutes.
  • Heat oil in a pan and add all the vegetables. Stir fry for two minutes.
  • Add lemon juice, cayenne pepper, and dill and mix well.
Le-Cordon-Bleu-Fresh-Vegetables

13 Satpura

Ingredients:

For the puff pastry

  • Flour- 2 cups
  • Ajwain- 1 teaspoon
  • Salt- 1/2 teaspoon
  • Vegetable shortening- 4 tablespoon
  • Water, as required

For the potato stuffing

  • Oil- 1 tablespoon
  • Ginger, finely grated- 1 teaspoon
  • Green chili, finely chopped- 1
  • Fresh green peas- 1/2 cup
  • Garam masala powder- 1/2 teaspoon
  • Potatoes, boiled and diced- 3
  • Coriander powder- 1/2 teaspoon
  • Coriander, finely chopped- 1 tablespoon
  • Cumin powder- 1/2 teaspoon
  • Black pepper powder- 1/4 teaspoon
  • Amchur powder- 1/4 teaspoon
  • Salt, to taste
  • Garlic flakes, finely chopped- 3-4
  • Oil for deep-frying

Method:

  • To prepare puff pastry, add all the ingredients (except water) in a bowl and mix.
  • Add water and knead to make soft dough.
  • Cover with a muslin cloth and keep aside for half an hour.
  • To prepare the potato stuffing, heat oil in a pan and add garlic, ginger, and green chili and sauté.
  • Add green peas and sauté for two minutes.
  • Add all the spices and salt to the potatoes. Stir well.
  • Mash the potatoes and add coriander leaves. Keep aside.
  • To shape the satpuras, divide it into eight equal portions.
  • Divide each portion into three smaller portions. Roll out each small portion into a thin strip.
  • Brush each strip with oil and place the three strips above the other. Dust the top with flour.
  • Fold the entire stack into half lengthwise. Brush the top lightly with oil again and dust with flour. Fold into half lengthwise again. Roll the folded pastry into a rectangle.
  • Add the stuffing in the center of the rectangle and brush little water on the edges.
  • Fold the sides of the pastry over the filling and press the edges together to seal the stuffing inside.
  • Heat oil and deep-fry the satpuras till crisp and golden.
  • Serve with ketchup.
Satpura

14 Company Baug Laddoo

Ingredients:

For the dumplings

  • Chickpeas, soaked overnight, drained- 2 cups
  • Lentils, soaked overnight, drained- 1/2 cups
  • Salt- 1 1/2 teaspoon
  • Vegetable oil, for deep-frying
  • Cumin seeds- 2 teaspoon
  • Coriander seeds- 2 teaspoon
  • Turmeric powder- 1 teaspoon

For the tamarind chutney

  • Tamarind pulp, diluted in 1 cup water
  • Salt- 1/4 teaspoon
  • Roasted cumin seeds- 1/2 teaspoon
  • Chili powder- 1 teaspoon
  • Sugar- 3 tablespoon
  • Ajwain- 1/4 teaspoon

For serving

  • Pickled carrots- 15 to 16
  • Grated white radish- 1 cup
  • Black salt, powdered- 1 tablespoon

Method:

  • To prepare the dumplings, blend all the ingredients to make a thick, coarse paste. Keep it aside for six hours to ferment.
  • For the tamarind chutney, take a frying pan, add all the ingredients. Boil and simmer for three minutes.
  • Keep aside to cool.
  • When the dumpling batter ferments, stir it with a wooden spoon.
  • Heat oil in a kadhai. Shape the thick batter into round dumplings using two spoons and drop in the hot oil.
  • Deep-fry the dumplings till they are cooked and are golden and crisp.
  • Place the dumplings in plates and arrange the pickled carrots. Drizzle prepared chutney and top with grated radish. Sprinkle a pinch of black salt and serve.
Company-Baug-Laddoo

15 Sukhi Dal

Ingredients:

  • Lentil, soaked for 30 minutes- 1 cup
  • Turmeric powder- 1/2 teaspoon
  • Vegetable oil- 2 teaspoon
  • Green chilies, finely sliced- 2
  • Asafoetida- 1/4 teaspoon
  • Cumin seeds- 1 teaspoon
  • One-inch piece ginger, finely grated- 1
  • Onion, finely chopped- 1
  • Salt- 1/2 teaspoon
  • Tomato, finely chopped- 1
  • Lemon juice- 1 teaspoon

Method:

  • Take a saucepan, add lentil with salt, turmeric powder, and water. Boil the mixture and cook till the lentil is cooked and is not mushy. Drain and keep aside.
  • Heat oil in a pan and add asafoetida and cumin seeds.
  • Add the onion and ginger. Sauté till onion is golden.
  • Add green chilies and tomato. Sauté till the tomato softens.
  • Add cooked lentil and toss well.
  • Add lemon juice and toss very well.
  • Serve hot.
Sukhi-Dal

16 Anar Dana Jeera Goli

Ingredients:

  • Pomegranate powder- 1/2 cup
  • Salt- 2 teaspoon
  • Roasted cumin seeds, powdered- 1/4 cup
  • Sugar, powdered 1 cup
  • Lemon juice- 1/4 cup

Method:

  • Take a bowl, combine all the ingredients except lemon juice. Mix well.
  • Stir in the lemon juice and knead the mixture using hands.
  • Using your fingertips, make small balls from the dough and place in the powdered sugar.
  • Store in an airtight container.
Anar-Dana-Jeera-Goli

17 Chicken Tikka Masala

Ingredients:

For the Marinade

  • Chicken breast, boneless and cut in small pieces- 1 pound
  • 3-inch piece fresh ginger, peeled- 1
  • garlic, peeled- 4 cloves
  • Finely chopped fresh cilantro- 2 tablespoons
  • Salt to taste
  • Freshly ground black pepper
  • Juice of 1 lemon
  • Red chili powder- 1/2 teaspoon
  • Plain yogurt- 1 cup
  • Vegetable oil- 4 tablespoons

For the Sauce

  • Butter- 1 tablespoon
  • Garlic, minced- 1 clove
  • Ground cumin- 1 teaspoon
  • Heavy cream- 1 1/4 cups
  • Dried fenugreek leaves- 2 tablespoon
  • Tomato sauce- 1 can
  • Paprika- 1 teaspoon
  • Tomato puree- 4 tablespoons
  • Sweetened coconut flakes for garnish

Method:

  • Blend ginger and garlic until you have a paste.
  • Take a bowl, add ginger and garlic paste with yogurt, salt, garam masala, red chili powder, lemon juice, and oil.
  • Add chicken and mix until the chicken is marinated.
  • Let it marinate in the refrigerator overnight.
  • Grill chicken until it is cooked and tender.
  • Melt butter in a pan. Sauté garlic for a minute.
  • Add cumin, fenugreek leaves, and paprika. Mix well.
  • Add tomato sauce and cream. Simmer until sauce thickens.
  • Add grilled chicken, and simmer for ten minutes.
  • Garnish with coconut flakes.
Chicken-Tikka-Masala

18 Ginger and Sesame Seeds-Coated Wild Salmon

Ingredients:

  • Salmon fillets (6-ounce), about 1-inch thick- 4
  • Coarsely chopped cilantro- 2 tablespoon
  • Dark sesame oil- 1 teaspoon
  • Cooking spray
  • Lemons cut into very thin slices- 2
  • Mixed sesame seeds- 1/4 cup
  • Finely minced fresh ginger- 2 tablespoon
  • Salt to taste

Method:

  • Drizzle oil over the fish and rest for ten minutes.
  • Add sesame seeds, cilantro, ginger, and salt in a bowl.
  • Marinate the fillets with this mixture.
  • Place the fillets on an aluminium foil with lemon slices. Fold the edges tightly.
  • Bake in a pre-heated oven at 425° F for 12 to 15 minutes.
Ginger-and-Sesame-Seeds-Coated-Wild-Salmon

19 Crispy Okra Salad with Dried Mango Strips

Ingredients:

  • Fresh okra- 450 grams
  • Vegetable oil, enough for deep frying
  • Dried mango powder- 1 teaspoon
  • Coarsely chopped cilantro- 3 tablespoon
  • Red chili flakes- 1 teaspoon
  • Small red onion, very thinly sliced- 1/2
  • Juice of 1 lemon
  • Dried mango slice, cut into thin strips- 1 sheet
  • Salt

Method:

  • Cut okra lengthwise into thin strips
  • Heat oil in a pan and fry the okra strips until golden and crisp.
  • Drain the excess oil from the okra strips.
  • Sprinkle salt, red chili flakes, and dried mango.
  • Take a bowl; toss the fried okra with cilantro, red onion, and lemon juice.
  • Serve with mango strips.
Crispy-Okra-Salad-with-Dried-Mango-Strips

20 Avocado Soup with Spicy Salsa

Ingredients:

  • Red tomato- 1
  • Red onion, finely chopped- 1
  • Vegetable stock; more, if required- ¼ cup
  • Coarsely chopped fresh cilantro- 2 tablespoon
  • Serrano or jalapeno chili, seeded and chopped- 1
  • Juice of 2 limes
  • Haas avocados, peeled, pitted and cut into chunks- 4
  • Vegetable oil- 2 tablespoon
  • Garlic, chopped- 3 cloves
  • Salt

Method:

  • Dice the tomatoes and transfer it to a bowl.
  • Add onions, cilantro, salt, Serrano chilly, and half of the lime juice.
  • Put it into the refrigerator.
  • Take a large bowl and add the avocados and lime juice.
  • Heat oil in a pan and add garlic and onions. Stir continuously.
  • Add avocados, vegetable stock, and salt. Boil the mixture. Simmer for ten minutes.
  • Puree the mixture into a blender.
  • Refrigerate and serve chilled.
  • Garnish with tomato salsa.
Avocado-Soup-with-Spicy-Salsa