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18 October 2017Last updated
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Food | Recipes

Michelin star chef Vineet Bhatia shares his best recipes

From chaat to kulfi, Michelin star chef Vineet Bhatia shares his secret recipes

Vineet Bhatia
13 Oct 2017 | 12:00 am

Green pea and potato tikki with chickpea masala

Green-pea-tikki

Serves 6

Ingredients

Sev (very thin deep-fried noodles made with chickpea flour), to serve

Green pea and potato tikki:
70 ml corn oil
1 tbsp cumin seeds
5g ginger, chopped
5g green chilli, chopped
250g frozen green peas, defrost
200g mashed potato
Salt, to taste
2 eggs, whisked
Breadcrumbs, to coat
Oil, for deep-frying
1 tbsp chaat masala
20ml lemon juice
20g coriander leaves, chopped

Chickpea masala:
70ml oil
1 tbsp cumin
5 cloves
10 green cardamoms
5g green chillies, chopped
150g onions, chopped
1 tbsp each, turmeric, red chilli and coriander powders
300g tomatoes, chopped
300g cooked chickpeas, canned
Salt, to taste
20ml lemon juice
10g coriander, chopped

Method

Greenpea and potato tikki: Heat oil in a pan, add cumin, ginger, green chilli and peas. Saute for 45 minutes or till the raw flavour is gone. Add mashed potatoes, chaat masala, lemon juice, coriander and salt. Mix well. Remove from heat and cool slightly. Divide into small portions and make patties. Dip patties in egg and coat with breadcrumbs. Deep-fry in hot oil till golden brown.

Chickpea masala: Heat oil, crackle cumin, cloves, cardamom and then add green chillies. Add onion and cook till translucent. Add all the spice powders and cook for a few minutes. Toss in tomato. Cook till a gravy forms. Add a little canned chickpea stock to make the gravy runny. Toss in canned chickpeas and cook till done. Garnish with lemon juice and coriander. Serve tikki on a bed of chickpea masala, garnish with sweet yoghurt, tamarind chutney, onion rings and sev.

Hammour in raw mango curry with lemon and cashew rice

Hammour-in-raw-mango-curry

Serves 4

Ingredients

800g hammour fillet
Salt, to taste
1/2 tbsp turmeric powder, divided
1 tbsp red chilli, divided
1 tbsp each, coriander and cumin powders
50ml corn oil
1 tsp mustard seeds
3 sprigs curry leaves
1 tbsp ginger, chopped
1/2 tbsp garlic, chopped
2 medium-size onions, sliced
2 fresh green chillies, halved
150g ripe tomatoes, chopped
200g raw mango, peeled and finely chopped
600ml coconut milk
100g cashewnut paste (boil and grind to a paste)
1/2 tsp fenugreek powder
20ml lemon juice

Lemon and cashew rice:
30ml corn oil
1 tsp mustard seeds
1 tbsp chopped red onion
1 sprig curry leaves
20g broken cashew nut
Turmeric powder, a pinch
Salt, to taste
200g steamed rice
30ml lemon juice

Method

Clean and cut hammour fillet into 3-cm cubes. Marinate in a little salt, turmeric and red chilli powders for 30 minutes. Heat oil in a thick-bottomed pan, add mustard seeds. When they crackle, add curry leaves, followed by ginger and garlic. Stir and add onions followed by green chilli. Once the onion starts to change colour, add chopped tomato. Sprinkle salt to taste. Cook till the rawness is gone. Mix all the spice powders with little hot water and add to the pan. Stir thoroughly and add raw mango along with 1 litre water. Once it all comes to a boil, turn down the heat and cook on a simmer for 15 minutes. Now add coconut milk. Once it begins to boil, add marinated fish. When the fish is half done, add cashewnut paste and cook for another 5 minutes. Sprinkle fenugreek powder, check for seasoning. Remove from heat and sprinkle lemon juice over. Serve hot with lemon and cashew rice.

Lemon and cashew rice: Heat oil in a pan, add mustard seeds. When they crackle, add the remaining ingredients, except rice and lemon juice. Sauté for two minutes or till cashew nut begins to turn golden brown. Now toss in rice and mix well till the rice is heated through and the spices blend in. Remove from heat and add lemon juice. Mix in gently. Check for seasoning and serve hot with hammour curry.

Saffron and pistachio kulfi

kulfisweet

Serves 10

Ingredients

2 litres milk
1.5 litres single cream
3 tbsp pistachio slivers, plus for garnishing
350g sugar
1 pinch saffron threads

Method

Boil milk and one litre cream together with saffron till reduced to a custard-like consistency. Cool, then add remaining cream and sugar. Pour into a mould, top with pistachio and freeze till set. Demould. Garnish with pistachio slivers and chopped strawberries, if desired.

Tandoori lamb fillet

Tandoori-lamb-fillet

Serves 4

Ingredients

1 kg lamb fillets, cleaned
1 tbsp ginger-garlic paste
Salt, to taste

For the marinade:
200g Cheddar cheese, finely grated
30g ginger, chopped
20g green chilli, chopped
30g coriander leaves, chopped
150g labneh
100g cream cheese
1 tbsp cardamom powder
Salt, to taste

For the salad, mix together:
100g asparagus, blanched
200g pineapple batons
2 tbsp chilli-garlic paste

For apple mint raita, mix together and chill:
1 green apple, diced
200g labneh
50g mint leaves, freshly shredded
Sugar, a pinch
Salt, to taste

Method

Apply ginger-garlic paste and a little salt to the lamb fillets and keep aside. Mix all the ingredients for the marinade. Ensure the cheese is well integrated with the marinade.Toss the lamb fillets in the marinade and keep aside for 30 minutes. Skewer the lamb fillets and grill in a moderately-hot clay oven (tandoor) as per your desired level of doneness. Serve hot lamb fillets on a bed of asparagus and pineapple salad along with apple and mint raita.

Scallops combo

Scallops-combo

Serves 4

Ingredients

700g fresh scallop, 16 pieces

Coconut and kokum sauce:
20ml corn oil
1 tsp mustard seeds
5g chopped garlic
2g shredded curry leaves
5g ginger, chopped
3g chopped green chilli
1 tsp turmeric powder
Salt, to taste
200ml coconut milk
2g kokum

For spice-crusted scallops, slightly roast and coarsely grind:
8 green cardamoms
8g fennel seeds

Sesame crust:
2g each, white and black sesame seeds
Chilli-crusted scallops: 5g chilli garlic paste

Method

Arrange 12 scallops in a tray and sprinkle some salt on them. Coconut and kokum sauce: Heat oil in a thick-bottomed pan. Add mustard seeds. Once they splutter, add all the ingredients except the coconut milk and kokum. Saute for a moment. Add coconut milk. Add kokum and cook till the gravy turns thick. Add 4 scallops and let it poach for three minutes. Remove scallops from the sauce and keep aside. For spice-crusted scallops, sprinkle ground powder over 4 salted scallops and sear them. For sesame-crusted scallops, sprinkle sesame seeds over 4 salted scallops and sear them. For chilli-crusted scallops, smear chilli-garlic paste over 4 salted scallops and sear them. Arrange on a plate, drizzle little kokum sauce over the kokum scallops and serve.

Tandoori salmon

Salmonfood

Serves 4

Ingredients

1 kg salmon fillet
Butter, for basting

For the marinade:
2 tbsp ginger-garlic paste
1 tbsp chopped green chilli
2 tbsp coriander leaves, chopped
2 tbsp dill leaves, chopped
1 tbsp red chilli paste
300 gms thick yogurt
2 tbsp honey
20ml lemon juice
Salt, to taste
1 tsp turmeric powder
20ml corn oil

For dum:
1 tbsp clarified butter
10 cloves
10 green cardamoms

For dill cucumber raita, mix together:
200g labneh
50g quartered sliced onion
100g finely sliced green cucumber
20g dill leaves, chopped
10g sugar
10ml lemon juice
Salt to taste

Method

Clean salmon and cut into 9 equal size chunks. Keep aside. Mix together all the ingredients for the marinade except turmeric and oil. Heat oil in a pan and add turmeric powder. Remove from heat immediately and strain the oil. Add the strained oil to the marinade and mix well. Add salmon chunks to the marinade, coat well. Toss in dum ingredients. Keep aside for 30 minutes. Skewer the marinated salmon chunks an inch apart. Grill in a moderately hot tandoor oven for 4-5 minutes. Baste with butter and grill again for 2 minutes. Serve hot with dill cucumber raita.

Lamb stew

Lamb-stew

Serves 4

Ingredients

800g lamb, cleaned and cubed
1 tbsp ginger-garlic paste
50 ml corn oil
1 tbsp black peppercorn
10 green cardamom
3 bay leaves
1 tbsp fennel seeds
2 small cinnamon sticks
3 sprigs curry leaves
100g each, baby potatoes and shallots
100g each, carrots and zucchini chunks, blanched
100g each, boiled cashew nut and boiled onions, ground to a paste
1 tbsp garam masala powder
300ml coconut milk
Salt, to taste

Method

Marinate lamb cubes with gingergarlic paste and a little salt. Keep aside. Heat oil in a thick-bottomed pan, add whole spices and curry leaves. Once they crackle, add marinated lamb cubes and shallots. Saute for 10 minutes. Add enough water for a good rolling boil and skim the scum. Once the lamb is three-quarters done, add la ratte potato and cashew nut and onion paste. Continue cooking till the lamb is soft. Toss in zucchini and carrots. Pour in the coconut milk, stir gently and bring to a boil. Add garam masala powder. Adjust seasoning and serve hot.

Tangy monkfish

Tangy-monkfish

Serves 6

Ingredients

1.2 kg cleaned monkfish loin
1 tbsp ginger-garlic paste
30g chopped garlic
25g chopped green chilli
10g each, chopped ginger, crushed red chilli and coriander seeds
30g chopped coriander stalks
5g each, chilli, garam masala and cumin powders
50ml corn oil
120g roasted chickpea flour
40ml labneh
15ml lemon juice
Salt, to taste

For tangy tamarind chutney, mix together:
140g grated yellow jaggery
50ml synthetic vinegar
20g crushed coriander seeds
30ml olive oil
30g chopped coriander stalks
20g chopped red onion

Crisp lettuce and papadi salad:
100g iceberg lettuce heart
30g papadi (deep-fried crisps made with plain flour), crushed
100ml plain yogurt
50g sugar
10ml lemon juice
Salt, to taste

Method

Cut monkfish loin into 18 chunks. Apply ginger-garlic paste, salt and keep aside. Mix together remaining ingredients and add fish chunks. Keep aside for 30 minutes. Skewer fish; dry-roast in a pre-heated clay oven at 230°C for 8 minutes. Serve hot with tamarind chutney and lettuce and papadi salad.

Lettuce and papadi salad:

Whisk together yogurt, salt, sugar and lemon juice in a mixing bowl. Tear lettuce into rough pieces. Mix lettuce and dressing with a gentle hand. Just before serving, sprinkle papadi over. Serve with grilled fish.

Vineet Bhatia

Vineet Bhatia