Ingredients

12 breast of chicken, 6 tsp ginger paste, 6 tsp garlic paste, 1 tsp white pepper powder, salt to taste, butter for basting, 1/2 cup cheddar cheese, 4 green chillies, 1/3 cup heavy cream, 2 tsp ground coriander, 1/2 tsp mace and nutmeg powder.

Instructions

The chicken is skinned, deboned and cut each breast in two. Add the ginger, garlic, and spices together and rub the pieces and set aside.

For the main marinate, grind the cheese, chilly, and cream in a blender and pour into the meat and refrigerate for 3 hours. Pre heat the oven to 275 F and cook the meat for 8 - 10 minutes. Now to obtain a nice BBQ type finish, broil the marinated and partially cooked meat and baste with butter.

Ingredients

1 kg center bone fish, 1/2 cup vinegar, sat to baste, 3 tbs ginger paste, 3 tbs garlic paste, 3 tbs ajwain (available at indian stores), 1 tsp red chilly powder, 1/2 tsp turmeric, 1/2 tsp white pepper powder, 1 cup gram flour (besan), a few drops of orange food colour, oil for deep frying, lemons and onions for garnish

Instructions

Clean, wash and cut into 1/2 thick fillets and pat dry. Dissolve the salt in vinegar and leave the fish in this marinate for at least 20 - 25 minutes. Remove the fish from the marinate and place between paper napkins to remove the excess moisture. Set aside and prepare the second marinate. Mix the ginger and garlic paste, ajwain, red chillies, turmeric, salt and gram flour. Add water (100 mls) 7-8 tbs, and orange colour and make a paste of coating consistency. Apply the paste on both sides of the fillets and arrange them on a tray 1 inch apart. Keep aside as the oil is heated for frying.

Deep fry the fillets over medium heat until crisp. Serve with onions and lemon wedges.

This recipe is demonstrated by Chef Mohinder Pal. As the name indicates, this recipe comes from Punjab.

Ingredients

Shredded green cabbage 100 gms, diced carrots 100 gms, green peas 75 gms, 6 fresh curry leaves, 1/2 tsp mustard seeds, fresh coconut grated 50 gms, 2 dry red chillies, 1/2 cup diced onion, 1/2 tsp cumin seeds, 1 tbsp washed urid lentil, 1/4 cup vegetable oil, salt to taste.

Instructions

Heat oil in a wok and add lentils, mustard seeds and dry chillies for 1 minute, add carrots and continue cooking for a few minutes. Now add the green peas and further cook another 2 minutes and finally add the cabbage, salt to taste, and cook for 3-4 minutes during which add the curry leaves, cumin seeds and the onions.

Once the dish is ready add the grated coconut, mix thoroughly, and cover the pan to retain the aroma.

This recipe demonstrated by Chef Madhavan Nair..

This dish originates from Kerala, South India.