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.
Koyla-Butter-Chicken

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.
Chocolate-and-Cashew-Laddoo

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.
Achari-Paneer-Canape

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.
Kuliya-Ki-Chaat

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.
Hyderabadi-Gobhi-Mussalam-Biryani

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.
Coconut-Cooler

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.
Thukpa

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.
Spaghetti-Moilee

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.
Anda-Ghotala

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.
Mango-Curry

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.
Berry-Mango-Mishti-Doi

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.
Fenugreek-and-Wine-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.
Schezwan-Cheese-Omelette

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.
Oreo-Pakoda

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.
Jaggery-Mulled-Wine

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.
Apple-and-Banana-Dumplings

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.
Beetroot-Halwa-on-Saffron-Toast

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.
green-garlic-salad

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.
Dark-Chocolate-Kheer

20 Eggs Kejriwal

Ingredients:

  • Eggs- 4
  • Cheese Slice- 4
  • Buns- 2
  • Butter- 1 tablespoon
  • Onion- 1
  • Tomato- 1
  • Coriander leaves, chopped- 1/2 cup
  • Green Chillies, chopped- 2 pieces
  • Salt and Pepper to taste
  • Oregano- 1 teaspoon

Method:

  • Apply butter on the buns and toast them.
  • Chop the onions, tomatoes, chilies, and coriander.
  • Fry the egg and all the vegetables with spices.
  • Place cheese on the buns. Top with the fried egg.
  • Bake for two minutes at 200 C.
  • Serve hot.
Eggs-Kejriwal