Celebrity chef Ranveer Brar shared with us some of his favourite recipes that are perfect for the monsoon season. Here's how to cook them and other ingredients to make these treats:
Crispy fried chicken
Prep time: 20 minutes
Cook time: 1-29 minutes
Servings: 4
Ingredients
For brining
1 whole chicken with skin, cut into 8 pieces
Salt to taste
Buttermilk, as required
1 tsp hot sauce
For refine flour coating
2 cups refine flour
2 tsp paprika powder
2 tsp garlic powder
2 tsp onion powder
Salt to taste
2 tsp white pepper powder
Marinated chicken pieces
Egg wash
5 whole eggs
1 tsp paprika powder
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper powder
Salt to taste
Final coating
2 cups refined flour
Salt to taste
Oil for deep frying
Process
For brining
In a mixing bowl, add whole pieces, buttermilk, salt and hot sauce.
Mix well and keep for 4-6 hours in the refrigerator.
For refined flour coating
In a mixing bowl, add refined flour, paprika powder, garlic powder, onion powder, salt and white pepper. Mix well.
Add chicken pieces and coat well.
Shake off the excess flour.
Remove them on a wire rack/cooling rack to avoid from sticking.
Keep aside for further use.
For egg wash
In a mixing bowl, add eggs, paprika powder, garlic powder, onion powder, white pepper powder and salt.
Add coated chicken and mix well.
Keep aside for further use.
For final coating
In a paper bag or a lid box, add chicken and shake well for the coating.
Once done shake off the excess flour and keep on a wire rack.
Heat oil for deep frying.
Add chicken pieces and fry till half done.
Drain them on a kitchen paper towel.
Double fry them until golden brown and crisp.
Drain on a kitchen paper towel to remove excess oil.
Serve hot with choice of sauce.
Note:
Lactic acid in buttermilk and vinegar in hot sauce works as tenderiser for the chicken, which makes it juicy on the inside.
Matar samosa chaat recipe
Prep time: 10-15 minutes
Cook time: 30-35 minutes
Servings: 2-4
Ingredients
For filling
2-3 tbsp ghee
2 green chilli, chopped
½ inch ginger, chopped
2 cups green peas
Salt to taste
⅓ cup fresh mint leaves, chopped
Water
½ tsp sugar
1 tsp ghee
¼ inch ginger, chopped
Few mint leaves, chopped
1 Green chilli, chopped
½ tbsp prepared chaat masala
Oil for frying
For tamarind chutney
1 litre water
1 cup tamarind, soaked
2 cups jaggery
For tempering chutney
1 tbsp oil
2 cloves
1 tsp cumin seeds
2 dry red chillies
1 tsp degi red chilli powder
A pinch of asafoetida
For chaat masala
2 tbsp black peppercorns
1 tbsp coriander seed
1 tbsp fennel seed
1no black cardamom seeds
½ tbsp cumin seeds
Salt to taste
For dough
1 cup refined flour
½ tsp carom seeds, crushed
Salt to taste
1 tbsp ghee
Chilled water, as required
Process for samosa filling
Take a shallow pan, add ghee once it’s hot. Add green chillies, ginger, mint leaves and
sauté it well. Add green peas, salt to taste and sauté it well. Cover it with the lid and cook for 5
minutes on medium flame.
Once the green peas are cooked well, add a little water and mix it well.
Once again, cover it with a lid and cook for a while. Open the lid, once the green peas are
cooked well, mash the green peas, add sugar and sauté for a minute.
Now, add ghee and sauté once again. Switch off the flame, add ginger, mint leaves, green chilli and mix well.
Transfer the prepared filling into the plate or tray and keep in the refrigerator for a while.
For tamarind chutney
In a sauce pot, add water, tamarind, jaggery and cover it with a lid and cook for 15 to 20
minutes. Once the chutney is cooked well, strain the mixture and keep aside for further use.
For tempering chutney
In a handi, add oil, once oil is hot, add cloves let it splutter well.
Add cumin seeds, dry red chilli and let them splutter well.
Pour the prepared chutney and mix properly. Add Degi red chilli powder, asafoetida and mix
well.
Cook on medium heat for 10-15 minutes. Once the chutney gets thickened nicely.
Transfer into the bowl and keep aside for further use.
For chaat masala
In a bowl, add black peppercorns, coriander seed, black cardamom seed, fennel seed, cumin
seeds, salt to taste.
Transfer into a pan and dry roast the spices on medium flame. Once it cools down, transfer it
into a grinder and grind it coarsely. keep it aside for future use.
For dough
Add refined flour, carom seeds, salt to taste, ghee in a pot and mix well until it resembles bread crumb consistency.
Now, add chilled water and knead a hard dough. Cover and keep aside for resting at least for
15-20 minutes.
For assembling
Take a medium portion of the dough, make a round peda, apply ghee and roll it thin in an oval shape.
Now, cut in from the center and take one half of it and make a cone shape of it and add the
prepared filling in it.
Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.
Heat oil in a kadhai on medium heat and fry the samosas on low to medium heat, until it turns
golden in colour from all the sides, remove on an absorbent paper.
In a serving plate, place seasoned curd, prepared samosa, curd and prepared tamarind chutney, and serve hot.
Vada pav
Prep Time: 15-20 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
For vada
2 medium onions, sliced
1 tbsp oil
1 tsp black mustard seeds
7-8 curry leaves
¼ tsp asafoetida
2 green chillies, chopped
¼ tsp turmeric powder
Salt to taste
1 tbsp ginger garlic paste
3-4 medium potatoes, boiled
1 tsp sugar
1 tbsp coriander, chopped
Oil for deep frying
For batter
1 ½ cup gram flour
1 tsp baking soda
Water as required
Salt to taste
¼ tsp turmeric powder
Process
Chop the onions, into thin slices.
Heat oil in a pan, add mustard seeds and curry leaves. Cook till fragrant.
Add asafoetida (hing) and mix well. Add the sliced onions and green chillies, saute till onion turns translucent.
Add turmeric powder and salt, mix well and add little water, mix well.
Add ginger garlic paste and mix well and cook for 3-4 minutes.
Mash the potatoes with your hands and add into the pan.
Add water and cook for 3-4 minutes. Add sugar and mix well till it combines and melts.
Allow to cool down.
Meanwhile, prepare the batter. Add gram flour, baking soda and water to a bowl and
whisk well forming a thick lump free batter.
Add salt and turmeric powder, whisk it in and set aside till in use.
Add chopped coriander to the cooled down potato mixture.
Make round balls of the prepared mixture and dip them into the prepared batter.
Deep fry the vadas till golden and crisp.
Drain on an absorbent paper.
Serve them hot inside the pav along with some bukha chutney sprinkled on top and green chillies on side.
Chili cheese toast
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Ingredients
4-5 fresh green chillies – chopped
½ medium red bell pepper – chopped
2 cloves garlic – chopped
2 tbsp coriander leaves – chopped
1 heaped tbsp butter
1 cup processed cheese
4 slices of bread
Process
In a bowl add green chillies, red bell pepper, garlic, coriander leaves, butter, ed cheese and
mix everything properly until the mixture is smooth.
Now heat a pan and toast the bread from one side properly then remove them and apply
the cheese mixture on the toasted side.
Put the bread back in the pan on the non-toasted side then cover and let it cook on medium
heat until the cheese has melted.
Remove and cut in triangles and serve warm with tomato ketchup.
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