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Chef Kaviraj presents a range of fusion recipes
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Kaviraj Khialani
Chef Kaviraj is the author of Arabic cookery. He is a food designer and hotel, restaurant & corporate consultant. He is a food columnist and critic. Have a question? Click here...
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Main Hoon Ek Sharara
[ Mushroom, cream cheese & capsicum fingers ]
Ingredients:
Fresh mushrooms - 8-10 nos. (chopped)
Cream cheese - 4 tbsp.
Green capsicums - 1 no. (finely chopped)
Chopped garlic - 2 cloves
Butter / oil - 1 tsp.
Chaat masala - 1/4 tsp.
Mint leaves - 1 tbsp. chopped
Spring roll pastry - 8-10 nos.
Oil - to fry
Salt and pepper - to taste
Method:
Heat oil in a pan, sauté the garlic, mushrooms for a minute, add in the capsicums and fry for a couple of minutes. Sprinkle chaat masala, salt and pepper powder to taste, mix and remove.
Cool and add the cream, cheese and mint leaves. Take each spring roll pastry spread a little filling on one side, fold in the ends and roll up, sealing the edges with some corn flour and water solution. Similarly prepare the rest.
Heat the oil in a pan and deep-fry the prepared fingers until golden brown and crisp. Drain off excess oil and serve hot with tomato ketchup / chili in vinegar.
Variations:
Try a chicken / seafood mince filling for the same recipe.
Aaja Piya Tohe Pyaar Doon!
[ Fish and prawn masala tikkis ]
Ingredients:
Boneless fish (Bekti / ghol fillets) - 250 gms.
Shelled prawns - 200 gms.
Chopped garlic - 4-5 cloves
Chopped onions - 1 small
Oil - 2 tbsp.
Chopped dill leaves - 1 tbsp.
Garam masala powder - 1 tsp.
Coriander powder - 1 tsp.
Red chilli powder - 1/2 tsp.
Egg - 2 nos.
Bread crumbs - 1 cup
Oil - to fry
Tomato puree - 2 tbsp.
Rock salt - a pinch
Salt and pepper - to taste
Method:
Heat oil in a pan; sauté the garlic and onion for a minute. Add the cubed boneless fish and cleaned prawn. Sauté on high flame for 3-4 minutes. Add the tomato puree and all powdered spices, salt, pepper, and dill leaves. Mix well cook for 4-5 minutes and remove.
Cool and run the mixture in a food processor to a smooth paste.
Form tikkis out of the seafood mix. Dip in beaten egg and coat with breadcrumbs. Deep fry in hot oil until golden brown. Remove and serve hot with chili garlic sauce.
Variations:
Try lamb mince / chicken mince or paneer in the same recipe.
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