We bring for you special recipes that can give some warmth in these cold and chilly winters. The recipes are by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, New Delhi
Kakori Kebab Zaitooni (Maas Kebab)
Oven temp: 220 Centi
2 cups mutton/lamb (minced)
1 tsp ginger- garlic paste
2 tsp salt
1/4 tsp black pepper, powdered
2 tbsp green coriander, chopped
A few green chillies, chopped
2 tbsp raw papaya, chopped
Chopped Black olives
1 Black cardamom seeds
1/8 tsp cinnamon, powdered
1 tsp cumin seeds
1 Black mace
1/4 tsp nutmeg, grated
2 cups onions (browned crisp in 1/2 cup ghee), sliced
1/4 cup bhuna chana, powdered
Ghee for brushing
Some chaat masala for garnishing onion rings and lemon wedges
Mix all ingredients except ghee and garnish to marinate for about 4 hours, then grind to form a smooth, thick paste.
Knead this mixture well and mix in roasted gram and egg.
Cover and refrigerate for an hour.
About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray or in a pre-heated oven (also on a drip tray).
If cooking over a charcoal grill, you will have to keep rotating them so that they are brown and cook evenly.
Cook for 15-20 mins
Brush with ghee and cook for 2 minutes.
Garnish with chat masala onions and lemon and serve with green chutney
Quinoa Cauliflower Shorba
1 Bay leaf
2gm Star anise
100ml Vegetable stock
Take a pan, add some oil and heat it on medium flame.
Add onion and Garlic, cook for 1 minute, then add bay leaf, star anise, Cauliflower and quinoa and cook for 5 minutes.
Add vegetable stock then bring to boil, reduce heat for 10 minutes or until cauliflower and quinoa is cooked properly. Once cauliflower and quinoa is cooked properly, remove bay leaves and star anise.
Transfer shorba to a large blender. Add small amount of stock and blend until creamy. Strain shorba and reheat and serve hot.
Garnish with cream.
200gm Sole cubes
2tbsp Mustard oil
2tpsp Ginger garlic paste
1tsp Yellow chili powder
1tbsp Green chili paste
Salt to taste
1/4 tsp Cumin powder
2tbsp Gram flour
5-6 Spinach leaves
2tbsp Lemon juice
30gm Onion rings
2 Coriander sprig
1 Lemon wedge
Marinate sole cubes with salt and lemon juice and keep aside
In a pan heat oil and add gram flour and stir till light golden in color
Remove from flame and add ginger garlic paste, green chili paste, yellow chili powder and cumin powder and make a paste
Marinate fish cubes in prepared marinade and refrigerate for 30 minutes
At medium pre heated coal fired tandoor or pre heated domestic oven put fish skewers and roast evenlyIn the meantime take oil in a pan and sauté washed spinach leaves and add salt and lemon juice to it.
Once the fish is cooked remove from skewer and toss in the pan containing sauté spinach
Serve hot, garnish with onion rings, coriander sprig and lemon wedge.
Sweet Potato Tots with Creamy Ketchup
1 large sweet potato, peeled
30g all-purpose flour
¼ teaspoon sea salt
¼ teaspoon paprika
¼ teaspoon garlic powder
3 cups oil, for deep frying*
58g plain Greek yogurt
For the tots:
Bring a large pot of water to boil. Add whole sweet potato and cook for about 15 minutes till slightly soft but not easily mashed. Drain and let it sit until cool enough to handle, and then grate with a cheese grater.
Combine shredded potato and egg in a medium bowl and use a fork to combine. In another bowl, combine the flour, salt, paprika and garlic powder. Add the flour mixture to the potato and stir to combine.
Pour the oil into a deep fryer or in to a heavy pot. Heat the oil until it is 375ºF. Place a few sheets of paper towels on a plate to drain the tots when they are done cooking.
Form the potato mixture into 1-inch balls** and add to the hot oil, being careful not to overcrowd the pot. (It will take you several batches to cook all of the potato mixture.) Fry for 3 minutes, then remove with a slotted spoon and drain on the paper-towel lined plate. Repeat with the remaining batter, allowing the oil to come back to temperature between batches.
For the sauce:
In a small bowl, combine yogurt and ketchup. Serve with the hot tots.