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Chef Kaviraj Khialani shows interesting recipes without compromising on taste or flavour
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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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Kaliyon ka chaman...
[ Coconut-Lentil Shorba ]
Ingredients
Orange (masoor ) lentil - 1 cup (cooked)
Oil - 1 tsp.
Curry leaves
Cumin (jeera) seeds - 1/2 tsp.
Coconut milk (thin) - 2 cups
Garlic - 2 cloves (chopped)
Salt - to taste
Fresh cream - 2 tsp. for garnish
Curry powder - 1 tsp.
Vegetable stock - 1 cup
Method:
- Heat oil in a pan, fry the curry leaves, garlic and cumin seeds for 3-4 seconds.
- Add the boiled and mashed lentil and curry powder.
- Adjust the texture with some vegetable stock.
- Bring to a boil, add the coconut milk and salt to taste.
Cook for another 10-12 minutes in a low flame.
Remove and serve hot, garnished with some fresh cream.
Variations:
-Add some boiled chicken pieces in the soup for some more flavour.
-Assorted mixed vegetables like carrots, green peas, potatoes etc. can also be added.
Dil ki baatein dil hi jaane...
[ Stuffed Vegetable Parcels ]
Ingredients
Chopped carrots - 1/4 cup
Chopped cabbage - 1/4 cup
Chopped onion - 1 small
Chopped garlic - 4 cloves
Boiled mashed potato - 1/4 cup
Chaat masala - 1 tsp.
Salt - to taste
Chopped mint leaves - 2 tsp.
Chopped coriander leaves - 2 tsp.
Oil - 2 tsp.
For the parcel dough
Atta (wheat flour) - 1 cup
Maida (refined flour) - 1/2 cup
Salt - to taste
Oil - 2 tsp
Cold water - as required
Method:
-Prepare the dough for the parcels; it should be similar to normal roti dough. Keep it covered for 10-15 minutes.
-To prepare the filling, fry the garlic, onion in the oil, add all the vegetables starting with carrots, followed by cabbage, then add the chaat masala , salt to taste, mix well and add the mashed potato, mint and coriander. Remove and cool.
To prepare the parcels.:
Roll out the dough into a small thin roti , fill it up with the prepared filling, shape it into a square and cook in a tava using a little oil as required. Serve hot with sauce / chutney .
Variations:
Use chicken mince / meat mince with green peas, assorted seafood of your choice etc.
Mera yaar mila de mujhko...
[ Nimbu Murgh with Minted Yoghurt ]
Ingredients
Boneless chicken breasts - 2-4 nos
Salt and pepper - to taste
Garlic paste - 1 tsp.
Red chilli powder - 1/4 tsp.
Coriander powder - 1/2 tsp.
Lemon juice - 2 tbsp.
Oil - 2 tsp.
Mustard paste - 1 tsp.
For the Minted Yoghurt
Yoghurt / Dahi / curds - 1 cup
Chopped mint - 1 tbsp.
Rock salt - to taste
To Serve with:
Grilled tomato
Fresh lettuce / tossed salad
Method:
Clean, wash and pat dry the chicken breasts. Apply lemon juice, garlic paste, salt, pepper, red chilli powder, coriander powder, and lemon juice on the chicken and mix well. Keep aside for 10-12 minutes. Heat 2 tsp. oil in a pan; cook the chicken pieces for 5-7 minutes on each side until well done.
Remove and serve hot with the minted yoghurt, mix all the above said ingredients together and chill until served.
Variations:
Assorted vegetables, paneer , fish, prawns, can also be done the same way. Use mayonnaise in place of curd.
Tere Naam...
[ Khumb Hara Dhaniya ]
Ingredients
Fresh Button Mushroom - 250 gms
Salt - to taste
Chopped garlic - 4 cloves / 1 tsp.
Chopped ginger - 1 tsp.
Oil - 2 tsp.
Chopped Hara Dhaniya / Coriander leaves - 1 cup
Tomato puree - 1/4 cup
Whipped / beaten curd - 2 tbsp.
Lemon juice - 1 tbsp.
Cumin / Jeera seeds- 1/2 tsp.
Kasuri Methi - 1/2 tsp.
Method:
Heat oil in a pan, fry the cumin seeds, garlic, ginger for 4-5 seconds. Add the washed mushrooms and fry on a high flame for 4-5 minutes, add the tomato puree, salt to taste, and mix well and add the kasuri methi , curd and mix.
Simmer for 4-5 minutes. Serve hot with tava rotis.
Variations:
Use boneless chicken pieces, seafood cubes, assorted mixed vegetables of your choice.
Na Jaane Mere Dil Ko Kya Ho Gaya...
[ Afghani Murgh with Saffron Rice ]
Ingredients
Boneless chicken cubes - 500 gms / 2 cups
Garlic paste - 1 tsp.
Ginger paste - 1 tsp.
Green chilli paste - 1 tsp
Garam Masala Powder - 1 tsp.
Whipped Yoghurt / Curd - 2 cups
Chopped Mint Leaves - 2 tbsp.
Lemon Juice - 2 tbsp.
Oil - 2 tsp.
For the Saffron Rice:
Basmati Rice - 1 cup
Hot water - 2 cups
Salt - to taste
Saffron - 2 gms
Oil - 1 tsp.
Method:
Clean, wash, marinate the chicken pieces with the ginger, garlic, green chilli, garam masala , lemon juice, and mix well. Keep aside for 20 minutes. Heat oil in a non-stick pan and fry the chicken pieces in it until well done.
Preparing the Saffron rice:
Heat oil in a pan, add the cleaned, washed and soaked rice, and fry for 10 seconds. Add the hot water, salt to taste, and the saffron. Mix well.
When it comes to a boil, simmer, cover and cook until done, approximately 10 minutes.
To serve arrange rice at the bed and top with the chicken, and serve hot.
Variations:
Boneless fish cubes, paneer and capsicums.
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