Top 20 Recipes to try from Chef Saransh Goila

Saransh Goila is a celebrity Indian chef who won the reality show Food Maha Challenge. He is the author of the acclaimed food travelogue ‘India on my Platter.’ Check out his recipes:

1 Koyla Butter Chicken

Ingredients:

Dried Coal-1 piece
Boneless Chicken-1/2 Kilogram
Butter-100 grams
Lemon juice- 3 tablespoons
Red chilli powder- 2 teaspoons
Garlic paste-1 tablespoon
Ginger paste- 2 teaspoons
Bay leaves- 2
Salt to taste
Black peppercorns- 8-10
Cloves- 5-6
Cinnamon- 3-inch sticks
Hung yogurt- 3/4 cup
Almonds peeled- 20 grams
Onions roughly chopped- 1/2 kilogram
Green cardamom powder- 1 teaspoon
Roasted cumin powder- 2 tablespoons
Turmeric powder- 1 teaspoon
Tomatoes chopped-1 teaspoon
Honey- 2 tablespoons
Garlic cloves- 10
Cashew nuts- 50 grams
Dried fenugreek leaves (kasoori methi)- 1 tablespoon
Milk- 500 milli liters
Ginger- 20 grams
Kashmiri red chilli powder- 2 teaspoons
Coriander powder- 3 tablespoons
Full cream- 3 tbsp
Oil- 2 tablespoons
Garlic, finely chopped- 50 grams
Red chilli powder- 2 teaspoons
Dried fenugreek leaves (kasoori methi), roasted- 1tbsp

Method:

Marinate the chicken with lemon juice, garlic paste, salt, red chilli powder, and ginger paste. Mix and set aside for an hour.
Dry roast half the cloves, peppercorns, one bay leaf, cinnamon, and almonds. Cool the mixture and grind into a fine powder.
Add the powder to the yogurt with cardamom powder, half teaspoon turmeric powder, and cumin powder.
Add this yogurt mixture to the chicken and mix well.
Set aside for an hour.
Take a pressure cooker and add cashew nuts, ginger onions, garlic cloves, coriander powder, honey, kasuri methi, salt, turmeric powder, and 100 grams butter.
Take a muslin cloth and place the remaining cloves, bay leaf, cinnamon, and peppercorns. Seal it and make a bundle.
Add the bundle and water into the cooker. Pressure cook for 20 minutes. Reduce the heat after one whistle. Remove from heat and keep it aside for half an hour.
Discard the potli and make a puree of the mixture into a smooth gravy. Transfer it into a pan.
Heat one tablespoon oil in a pan and add the marinated chicken. Cook until they turn golden brown.
Add the chicken pieces to the gravy and mix well.
Add the remaining milk and cook until the milk boils.
Cook for 12 minutes. Remove from heat.
Heat coal piece on direct heat for 10-12 minutes.
Take a pan and add butter and oil in a pan. Add garlic and sauté till golden brown.
Add chilli powder and cook for a minute.
Add some gravy in the pan and mix well. Put this gravy back into the rest of the gravy. Cook for ten minutes.
Take a steel bowl in the pan in the chicken gravy. Put the coal into the bowl with one teaspoon butter.
Cover immediately and let the smoky flavor get infused into the gravy.
Strain the coal butter into the gravy. Mix well.
Serve immediately.

2 Chocolate and Cashew Laddoo

Ingredients:

Chocolate, grated- 200 grams
Cashew nut Powder- 200 grams
Pistachios, blanched and slivered-8-10
Lukewarm milk- 1 tbsp + 1 teaspoon
Saffron (Kesar)- a few strands
Sugar- 3 tbsp + 1 teaspoon
Ghee- 1/4 cup + for greasing
Green cardamom powder- 5 teaspoons

Method:

Take a pan, heat sugar and 50 ml water. Cook till one-string consistency is reached.
Add saffron to milk and set aside.
Add cashew nut powder to the sugar syrup.
Mix well so that there are no lumps and switch off the heat.
Add three teaspoons of saffron milk and mix well.
Switch on the heat and add ghee and cardamom powder. Mix well so that there are no lumps.
Cook till the ghee melts. Keep it aside for 20 minutes.
Divide the mixture into laddoos and shape them into laddoos.
Sprinkle grated chocolate and coat well.
Garnish with pistachio slivers.

3 Achari Paneer Canape

Ingredients:

Paneer cubes- 500 grams
Butter- 50 grams
Peeled garlic- 30 grams
Mustard oil- 2 Tablespoon
Handfuls buns- 6
Shredded lettuce loose-leaf- 1 piece
Hung curd- 100 grams
Achari masala- 2 1/2 tablespoon

For Garnishing:

Sprout bean- 20 grams

Method:

Take a pan and heat mustard oil. Add achari masala to it. Cook well. Keep it aside for ten minutes.
Add this mixture to hung curd and mix well.
Marinate the paneer cubes with this mixture. Keep aside for five minutes.
Shred the lettuce and store it in chilled water.
Cook the paneer evenly for five minutes
Add chopped garlic to butter. Spread this on the buns.
Toast the buns.
Place the lettuce leaves on the buns and add pickled paneer on top.
Garnish with sprouts & serve.

4 Kuliya Ki Chaat

Ingredients:

Tomatoes- 2
Cucumber- 1
Red chilli powder- 1 teaspoon
Apple- 1
Hung yogurt- 100 grams
Pomegranate pearls- 1/2 cup
Roasted cumin powder- 1 teaspoon
Black Bengal gram (Kala Chana)- 500 grams
Tamarind chutney- 2 tablespoons
Green chutney- 2 tablespoons
Castor sugar (caster sugar)- 2 teaspoons
Salt to taste
Watermelon- 1
Roasted cumin powder- 2 teaspoon
Pineapple- 1
Red chilli powder- 1 teaspoon
Lemon juice- 2 tablespoons
Fresh coriander- a few sprigs
Chaat Masala- 2 teaspoons
Aloo Bhujiya- 3 tablespoons
Ginger cut into juliennes- 1-inch piece

Method:

Scoop out the flesh from the tomatoes to form a cup.
Repeat this procedure with pineapple and cucumber.
Cut apples vertically into four parts. Cut a wedge into halve, core the flesh, so it forms a base. Scoop out a circle on the skin side so that a cup is formed. Similarly, make the remaining apple cups.
Take a bowl and add pomegranate pearls, black chana, salt, tamarind chutney, yogurt, green chutney, castor sugar, red chilli powder, and cumin powder. Mix well. Add lemon juice and mix well.
Fill the vegetable and fruit cups with the yogurt mixture.
Hold the watermelon vertically and halve. Halve the two wedges and scoop out the flesh to form a boat.
Use a cookie cutter to make circles in the boat without cutting through.
Insert the stuffed cups in the circles in the watermelon boat. Refrigerate for 20 minutes.
Sprinkle chaat masala, aloo bhujiya, and lemon juice before serving.

5 Hyderabadi Gobhi Mussalam Biryani

Ingredients:

Small cauliflower- 3
Ginger paste- 1 tablespoon
Garlic paste- 1 tablespoon
Cinnamon stick- 1-inch
Cloves- 8
Onion- 1/2 cup
Salt as required
Milk- 1/4 cup
Green cardamom- 5
Powdered turmeric- 1/2 teaspoon
Mint leaves- 12
All-purpose flour- 1 cup
Coriander powder- 1 teaspoon
Ghee- 2 tablespoon
Water as required
Lemon juice- 1 tablespoon
Saffron- 15 strands
Basmati rice- 2 cups
Black cumin seeds– 1 teaspoon
Peppercorns- 10
Hung curd- 3/4 cups
Red chilli powder- 1 1/2 teaspoon
Vegetable oil- 2 tablespoon

For Garnishing

Coriander leaves- 1 sprig

Method:

Wash the cauliflowers properly. Take a bowl and marinate the cauliflower florets with lemon juice and ginger-garlic paste. Set aside.
Soak the basmati rice for some time.
Take a pan and warm the milk. Heat the saffron strand and keep it aside.
Grind cardamoms, cinnamon stick, cumin seeds, peppercorns, and cloves to prepare the biryani masala.
Heat a pan and fry onions. Add these onions to the marination.
Add hung curd, salt, red chili powder, green chili powder, coriander powder, turmeric powder, and ghee to the same bowl. Keep aside.
Take a pan, add water with rice, salt, and mint leaves. Boil for five minutes.
Knead dough and keep aside.
Take a biryani pot. Add oil and put the cauliflower florets.
Cook for some time. Add a cup of hot water to it. After some time, add some of the boiled rice. After some time, add the remaining rice.
Add some more oil along with saffron milk. Cover with a lid and cook on full flame.
Seal the sides of the pot with the dough.
Cook for 10-20 minutes. Remove from heat and open the lid after 30 minutes.
Garnish with coriander leaves.

6 Coconut Cooler

Ingredients:

Pineapple juice- 1 litre
Fresh grapefruit juice- 1 litre
Coconut cream- 225 grams

Method:

Mix all the above ingredients and serve chilled.

7 Thukpa

Ingredients:

Mustard oil- 2 tablespoon
Garlic- 10
Cumin powder- 1 1/2 teaspoon
Black pepper- 1 teaspoon
Chopped radish- 2 small
Flour- 3 cups
Lemon juice- 1 teaspoon
Chopped spring onions- 3
Chopped tomato- 3
Garam masala powder- 1 teaspoon
Chopped spinach- 1 cup
Water- 4 1/2 cups
Eggs- 2
Salt- 3 pinches

For Garnishing:

Coriander leaves- 1/4 cup

Method:

Take a pan and heat mustard oil until smoky.
Add garlic and onions. Cook till onions are translucent.
Add tomatoes and cook until soft. Add pepper, garam masala, and cumin powder.
Add radish and spinach and sauté for two minutes. Add four cups of water and boil.
Prepare a dough of flour, eggs, and water. Roll out the dough like roti and make paapes.
Add these into the broth and cook for ten minutes.
Add salt and garnish with coriander leaves.
Serve hot.

8 Spaghetti Moilee

Ingredients:

Sliced onion- 2 pieces
Lemon juice- 2 1/2 tablespoon
Vegetable stock- 100 ml
Blanched red peppers- 1/2 cup
Parmesan cheese- 50 grams
Chopped ginger- 1 inch
Mustard seeds- 1/2teaspoon
Turmeric- 1 teaspoon
Pasta spaghetti- 225 grams
Green chili- 4 deseeded
Coconut milk- 2 cups
Blanched broccoli- 1/2 cup
Medium cubed tomato- 1
Chopped garlic- 10 cloves
Virgin olive oil- 2 tablespoon
Curry leaves– 10 leaves
Salt- 1 teaspoon

Method:

Boil salted water and add spaghetti. Cook for ten minutes. Drain the spaghetti.
Heat olive oil in a pan, add mustard seeds. When they splutter, add curry leaves and sauté for few seconds.
Add garlic, ginger, and onions. Cook until soft.
Add curry leaves, turmeric powder, and chilies with other vegetables. Cook for 30 seconds.
Add the vegetable stock and boil.
Now add coconut milk with salt. Cook for seven minutes.
Add spaghetti and cook till the sauce covers the spaghetti.
Now, add the tomatoes.
Add lemon juice and cheese.
Serve hot.

9 Anda Ghotala

Ingredients:

Eggs- 12
Medium tomato- 3
Chopped garlic- 2 tablespoon
Pav bhaji masala– 2 teaspoon
Refined oil- 2 tablespoon
Chili powder- 1 teaspoon
Goat cheese- 30 grams
Salt- 4 pinches
Butter- 2 tablespoon
Medium onion- 2
Chopped ginger- 2 tablespoon
Chopped coriander leaves- 2 cups
Cumin powder- 2 teaspoon
Turmeric- 1 teaspoon
Mustard seeds- 1 teaspoon
Chopped green chili-1 teaspoon
Pav- 4

Method:

Boil four eggs.
Heat oil in a pan and add mustard seeds. When they splutter, add onions, ginger, chilies, and garlic. Cook till the onions become translucent.
Add tomatoes and cook for a while. Add pav bhaji masala, turmeric, salt, cumin powder, and chili powder.
Once the tomatoes are soft, break four eggs and scramble.
Add chopped boiled eggs and cheese to this mixture. Top it with coriander and mix.
Take a pan and make four sunny side up eggs.
Divide the onion-tomato mixture into four plates and top with a sunny side up.
Serve with butter pav.

10 Mango Curry

Ingredients:

Medium mango- 4
Cumin- 1 teaspoon
Asafoetida- 1/4 teaspoon
Turmeric- 1/4 teaspoon
Dry mango powder-1 teaspoon
Coconut milk-1 cup
Curry leaves- 10
Ghee- 2 tablespoon
Mustard seeds- 1/2 teaspoon
Coriander powder-2 teaspoon
Red chili powder- 1 teaspoon
Water- 1 1/2 cup
Lemon juice- 1 tablespoon
Salt- 1 1/2 teaspoon

Method:

Make a mango pulp from the mangoes. Also, scoop out one mango.
Heat ghee in a pan and add mustard and cumin seeds. When they splutter, add turmeric, coriander powder, amchur powder, red chilli powder, and salt.
Add some water so that the spices don’t burn. Add the scooped mango.
Add the mango pulp and stir for five minutes.
Add water so that the curry thickens. Add coconut milk and simmer for five minutes.
Take it off from heat and finish off by adding Hing and curry leaves.

11 Berry Mango Mishti Doi

Ingredients:

Hung curd- 250 grams
Condensed milk- 150 ml
Saffron- 6 strands
Green berry- 1/2 cup
Almonds- 1 handful
Fresh cream- 200 ml
Powdered green cardamom- 1/4 teaspoon
Pureed mango- 100 grams
Cashews- 1 handful
Almond praline- 8

Method:

Preheat the oven to 180 C.
Combine the ingredients in a bowl and whisk well.
Pour the mixture in a dish.
Pour some water on the baking tray and place the dish.
Bake for 12-14 minutes.
Remove from the oven. Let it cool and refrigerate for two hours.
Garnish with tuille, berries, and nuts.

12 Fenugreek and Wine Rice

Ingredients:

Basmati rice (soaked for 20 minutes)- 1 cup
Butter- 1 tablespoon
Dry white wine- 1 cup
Coriander powder- 2 teaspoon
Roasted cumin powder- 1 teaspoon
Butter- 1 1/2 teaspoon
Chopped garlic- 4 cloves
American corn kernels- 50 grams
Chilli flakes- 2 teaspoon
Basil- 6 leaves
Green chilli- 1 chopped
Virgin olive oil- 2 tablespoon
Pureed tomato- 4 medium
Red chilli powder- 1 1/2 teaspoon
Garam masala powder- 1 teaspoon
Salt- 1 teaspoon
Chopped onion- 1 medium
Mushroom button- 10 mushroom
Cherry tomatoes- 8
Oregano- 1 teaspoon
Peppercorns- 1 teaspoon
Salt- 2 pinch

Method:

Take a pan, add olive oil and butter. Add cumin seeds.
Add the soaked rice and stir for two minutes.
Add white wine and increase the flame.
Add tomato puree, garam masala, turmeric, kasoori methi, salt, red chilli powder, and cumin powder. Cook for two minutes and boil.
Add 1 1/2 cups of water and cook. Rest it for half an hour.
To prepare the sauce, heat butter and olive oil in a pan. Add onion and garlic. Cook until the onion is translucent.
Pour the wine and reduce for three minutes.
Add corn and mushrooms and cook.
Now add in the mushrooms and corn. Cook on a high flame for three minutes.
Add green chilli, oregano, salt, chilli flakes, basil and cherry tomatoes. Cook for two minutes.
Finally, put in the cherry tomatoes, green chilli, oregano, chilli flakes, salt, and torn basil.
Serve hot with rice.

13 Schezwan Cheese Omelette

Ingredients:

Eggs- 4
Black pepper- 1 pinch
Bread slices- 4
Cheese slices- 2 pieces
Salt as required
Refined oil- 2 teaspoon
Schezwan sauce- 2 tablespoon

Method:

Whisk eggs in a bowl along with pepper and salt.
Heat oil in a pan and pour half of the egg mixture in it.
Place the slices of bread over the egg.
Pour the remaining batter over the bread.
Once the bottom of the egg is cooked, flip over.
Spread Schezwan over the bread and fold it like a sandwich.
Place the cheese slices and cook until cheese melts.
Serve hot.

14 Oreo Pakoda

Ingredients:

Oreos- 20
Flour (maida)- 1 1/2 cup
Sugar- 2 tablespoons
Baking Powder- 1 teaspoon
Baking soda- 1/2 teaspoon
Salt- 1/2 teaspoon
Milk- 1 1/4 cups
Vanilla essence- few drops
Powdered Sugar- 2 tablespoons
Chocolate sauce to drizzle
Oil for frying

Method:

Mix baking soda, flour, baking powder, sugar, and salt.
Pour milk and a few drops of vanilla essence.
Make a batter without lumps.
Preheat oil and dip every Oreo into the batter. Fry until its golden.
Coat these hot Oreo pakodas with powdered sugar and drizzle chocolate sauce over them.
Serve hot.

15 Jaggery Mulled Wine

Ingredients:

Port wine- 750 ml
Gin- 1/4 cup
Clove- 6
Cinnamon stick- 2 pieces
Bay leaf- 2
Orange- 1/2 piece
Vanilla Pod- 1/2 piece
Powdered jaggery- 1 tablespoon
Star anise-2

Method:

Melt the jaggery in 100 ml of wine.
Add all the spices and cook for ten minutes. Add sliced oranges.
Flambé the gin and add to wine.
After two minutes, take it off the gas.
Pour the rest of the wine to the spiced wine.
Cook for 20 minutes on low flame.
Leave it overnight and serve hot the next day.

16 Apple and Banana Dumplings

Ingredients:

Finely chopped banana- 1/2 cup
Cinnamon- 1/2 teaspoon
Honey- 1 1/2 tablespoon
Powdered green cardamom- 1/2 teaspoon
Powdered jaggery- 1 tablespoon
Grated apple- 1/2 cup
Chopped mint- 1 tablespoon
Dosa batter- 2 cups
Chopped walnuts- 1 tablespoon

Method:

Make two different stuffings for dumplings- banana and apple.
For Apple, mix grated apple with cinnamon, jaggery, and mint.
For banana, mix chopped banana with cardamom powder, mint, walnut, and ½ tablespoon honey.
Heat Pariyaram pan (a special pan) and add a teaspoon of apple and banana filling in different sections of the kadai.
Top with a spoon of dosa batter.
Once it swells, flip and cook from both sides.
Coat the dumplings from honey and cook well.

17 Beetroot Halwa on Saffron Toast

Ingredients:

Peeled, grated beetroot- 1 dash
Ghee- 4 tablespoon
Rosewater- 4 drops
Almonds- 10
Bread white- 10
White chocolate- 100 gm
Sugar- 1 cup
Powdered green cardamom- 1/2 teaspoon
Saffron- 10 strand
Cashews- 10
Ready made rabri- 100 gm

For the Main Dish

Boiled milk- 3 1/2 cup
Khoya-1/2 cup

Method:

Heat ghee in a pan, add grated beetroot. Saute for ten minutes.
Once the beetroot is tender, add hot milk. Keep stirring till it becomes thick.
Add sugar and mix well.
Add khoya with one tablespoon ghee and cardamom powder. Mix well.
When it becomes thick, add rose water. Mix well and keep aside.
Add saffron strands to three teaspoons of warm milk.
After five minutes, add rabdi and simmer for two minutes.
Melt the chocolate and add almonds and cashews.
Grease a tray and place the almonds.
Freeze it for five minutes.
Cut out square shapes from bread.
Heat ghee in a pan and add two tablespoons of sugar.
Cook the bread from both sides.
Spread the rabdi on toast and beetroot halwa on top of it.
Garnish with chocolate almonds.

18 Green Garlic Salad

Ingredients:

Finely chopped tomato- 1/2 medium
Chickpeas- 1/4 cup
Parboiled white peas- 1/2 cup
Finely chopped cucumber- 1/2 medium
Crushed peanuts- 1/4 cup
Parboiled green chickpeas- 1/4 cup

For Toppings:

Finely chopped coriander leaves- 1/2 cup
Chaat masala powder-1 teaspoon
Black salt- 1/2 teaspoon
Chopped green garlic- 1/2 cup
Chopped green chili- 2 medium
Roasted cumin powder- 1/2 teaspoon
Sesame seeds- 1 dash

Method:

Blend all the ingredients for topping to make a chutney.
Make sure that the parboiled ingredients stay warm.
Toss all the ingredients in a bowl.
Garnish with lemon juice and serve hot.

19 Dark Chocolate Kheer

Ingredients:

Dark chocolate– 100 grams
Cocoa powder- 2 tablespoon
Milk- 500 ml
Sugar- 1/2 cup
Bournvita- 2 tablespoon
Saffron- 8 strands
Rice- 1 cup
Powdered green cardamom- 1/4 teaspoon

Method:

Soak the rice in water for half an hour.
Pressure cook the rice with milk for one whistle. Put it in a pan and simmer for 20 minutes.
Add saffron and mix. Melt the dark chocolate in a microwave.
Add melted chocolate, cocoa powder, and Bournvita to the kheer.
Add sugar when the kheer thickens. Cook for three minutes.
Add cardamom powder and serve.