21 September 2017Last updated

Food | Recipes

Chef Satish Arora’s mouth-watering recipes

We bring you a few of chef Satish’s recipes that represent different Indian regions

24 May 2016 | 11:39 am
  • Source:Anas Thacharpadikkal/ANM

Hyderabadi malai dal (Creamy green lentils)

Prep time 15 mins
Cooking time 30 mins
Serves 4

200g moong dal (green lentils)
40ml ghee
2 tsp cumin seeds
5 curry leaves
1 large onion, chopped
5-6 garlic cloves
3-4 green chillies, finely chopped
5cm ginger, chopped
2 medium-size tomatoes, finely chopped
20g raw mango, peeled, diced
40ml fresh cream, plus extra to garnish

Boil dal in 500ml water until soft and mushy. Keep aside.

Heat ghee in a pan and add cumin seeds. When they begin to splutter, add four curry leaves. Sauté for a few seconds, then add onion, garlic and green chillies. Continue sautéeing until the chillies turn translucent.

Add tomatoes and continue to cook until they are soft, before adding mango and lentils. Bring to the boil and reduce the heat to low.

Now add cream and simmer for 10 minutes. Check seasoning and remove from the heat.

Garnish with cream and a curry leaf and serve hot with steamed rice or chappatis.


Mixed sprout tikkis

Prep time 40 mins
Cooking time 25 mins
Serves 6-8

500g mixed sprouts
80g potatoes, peeled, cubed
Oil, for deep-frying
5cm ginger, finely chopped
4 green chillies, finely chopped
2 tbsp finely chopped mint
2 tbsp finely chopped coriander
1¼ tsp chaat masala
1 tsp chilli powder
1 tsp roasted cumin powder
1 tsp coriander powder
Panko, for binding
Mint chutney, to serve
For the stuffing, mix:
5 tsp chopped apricot
1 tsp chopped mint
1 tsp chopped coriander
A pinch of chopped ginger
A pinch of chopped green chillies
1 tsp chaat masala

Mix salt and turmeric powder in a pot of water and blanch sprouts in it. Strain. Deep-fry the potatoes, then chill.

Coarsely grind the sprouts in a blender. Mash the chilled potatoes and mix with the sprouts. Add chillies, herbs, spices and panko and mix well.

Divide this mixture and the stuffing into around eight portions. Fill each potato portion with stuffing and shape into a patty. Repeat with the rest. Deep-fry the patties and drain on paper towels.

Serve hot with mint chutney.


Malabari chicken (chicken in coconut and tamarind sauce)

Prep time 40 mins
Cooking time 45 mins
Serves 4

600g boneless chicken, diced
3 tbsp oil
1 tsp mustard seeds
8 curry leaves
2 medium-size onions, finely chopped
2 green chillies, chopped
1 tbsp ginger paste
1 tbsp garlic paste
5 tsp tomato paste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
2 tsp Madras curry powder
100ml water
800ml coconut milk
1 tbsp tamarind paste
For the marinade, mix:
3 tsp ginger paste
3 tsp garlic paste
1 tsp salt
2 tsp lemon juice
For the masala paste, grind together:
200g grated coconut, roasted
12 dry red chillies, deseeded, roasted
20g coriander seeds, roasted

Marinate the chicken for 30 minutes. Meanwhile, prepare the gravy.

Heat oil in a large pan and add mustard seeds and curry leaves. When the mustard begins to splutter, add onions and green chillies and sauté until translucent.

Add ginger and garlic pastes, sauté for four minutes, then add tomato paste and cook for three minutes.

Now add all the spices along with the masala paste and sauté for 10 minutes. Add chicken, stir to coat and pour water. Bring to the boil and cook for 10 minutes.

Reduce the heat and pour in coconut milk. Simmer until the chicken is cooked through, before adding tamarind. Mix well and check seasoning.

Serve hot with steamed rice.


Karwari machchi (batter-fried fish)

Prep time 40 mins
Cooking time 15 mins
Serves 4

500g firm white fish fillets, cut into large chunks, washed, pat-dried
Oil, for deep-frying
300g semolina
1 tsp white pepper powder
A pinch of chopped curry leaves
For the marinade, mix:
5 tsp garlic paste
4 tsp chilli paste
2 tsp lemon juice
15 curry leaves
4-5 green chillies, chopped
½ tsp turmeric powder
3 eggs
1 tbsp chopped coriander
For the chutney:
4 tsp oil
50g fresh coriander
3-4 green chillies
A handful of curry leaves
4 tsp chana dal (split Bengal gram)
2 medium-size onion, chopped
2 tsp lemon juice

Marinate fish, cover and refrigerate for 30 minutes.

For the chutney, heat oil in a pan sauté all ingredients on medium until slightly cooked. Season, then blitz.

In a bowl, mix together semolina, pepper and curry leaves. Dunk fish to coat, pressing gently between your palms so the semolina sticks. Deep-fry in medium-hot oil until golden brown.

Remove with a slotted spoon and serve hot with chutney.


Aam ka tukra (mango-infused bread pudding)

Prep time 15 mins
Cooking time 1 hour
Serves 6-8

500ml milk
Fresh mango pieces, to serve
For the bread:
4 tsp ghee, plus extra for deep-frying
4 white bread slices, halved diagonally
120g milk powder
1 tsp cardamom powder
70ml cold milk
30g crushed roasted almonds
4 tsp crushed roasted pistachios, plus extra to garnish
For the mango rabdi:
2l milk
110g sugar
40g solidified milk (optional)
80g fresh mango purée

To prepare the bread, heat ghee in a pan and deep-fry the slices in batches until golden. Remove and set aside.

In a bowl, mix together the rest of the ingredients to make a smooth paste. Apply on the fried bread and gratinate under a grill until brown specks form. Keep aside.

For the rabdi, bring milk to the boil before reducing the heat. Simmer until it reduces by 75 per cent. Stir frequently.

Add sugar, simmer for five minutes, then remove and stir in mango purée.

Preheat the oven to 120°C. Arrange the bread in an ovenproof dish in a single layer. Pour the milk on top and bake for 5 minutes.

Cool and plate with rabdi, mangoes and pistachios.