IPL 2018: Dessert recipes in your cricket-crazy family

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Bingeing working on the TV, especially if one can find IPL matches on, can be something all Indians are liable for doing. During Indian Premier League season 11, be certain you’re not stuffing yourself with unhealthy food and carbonated sugar-loaded soft drinks. Instead, prepare these easy, cake recipes for you whilst your cricket-crazy family.


Kacche Aam ka Mahi (by Sous Chef Lokesh Jarodia, Novotel Imagica?Khopoli)

Ingredients
Fish 180gms
Raw mango 100gms
Whole jeera 10gms
Whole red chilli 5gms
Turmeric powder 5gms
Jeera powder 5gms
Red chilli powder 3gms
Salt 3gms
Onion 200gm
Tomato 80gms
Oil 10ml
Mustard seed 2gms
Sugar 10gms
Coconut milk 15ml
Garam masala 2gms

Method
? Heat oil in the pan and add some mustard seeds and fenugreek seeds. Enable the mustard seeds splutter. Consist of the ginger, green chillies.
? Add some onions and fry up until onions are soft.
? Please take a small cup and incorporate the masala powders towards the cup. Turmeric powder, red chilli powder and coriander powder. Add water making paste.
? Add the paste, tomato additionally, the salt to your pan. Saut for two minutes. Add in the mangoes in addition to a cup of water. Allow it to needlessly arrive at a boil.
? While waiting, grind the coconut with about half one cup of water to your smooth fine paste. Include it with the pan.
? Add the fish pieces and have the curry simmer for 10-12 minutes on medium flame. Remove from heat and get out for Quarter of an hour before serving.

Read: Tips by Rujuta Diwekar – ways to stay fit while you’re watching IPL on television??


Karri Murgh Tikka?(by Sous Chef Lokesh Jarodia, Novotel Imagica?Khopoli)

Ingredients
Chicken leg boneless 180gms
Raw mango 100gms
Ginger 10gms
Garlic 10gms
Green chilli 8gms
Salt 5gms
Turmeric powder 5gms
Garam masala 2gms
Jeera powder 5gms
Lemon 10gms
Besan 20gms
Egg 1no
Mint 15gms
Coriander 20gms
Curd 100gms

Method
? Result in the marinade by mixing every one of the ingredients. Boil the mangoes and make a puree from it.
? Now add chicken whilst it overnight.
? Now arrange marinated chicken on the skewer and cook it in tandoor. Serve it hot.


Ragi Paratha (by Chef Ajay Chopra, Culinary Mentor within the Empresa Hotel)

Ingredients
For that Dough
1 cup ragi (nachni / red millet) flour
salt to taste
Stuffing:
Paneer
Pomegranate
Anardana
Coriander leaves

Method
Make a dough with ragi, salt, water, ghee.
For stuffing :
Mash the panner, add all the ingredients going without running shoes.
Divide stuffing into equal portions.
Stuff them inside the dough.
Roll them & cook on tawa.
Serve hot with curd.


Black grape gazpacho?(by Chef Ajay Chopra, Culinary Mentor within the Empresa Hotel)

Ingredients
Black grapes 50 gms
5 black peppercorns
1 teaspoon lemon juice
1 1/2 cups plus 1 tablespoon white grape juice
20 ml red wine
10 gms white sugar
10 gms almond, blanched
5 ml. tabasco

Method
Juice the grapes.
Complete a paste of almond.
Take wine; add grape juice, sugar, blend it well.
Strain a combination through the muslin cloth.
Add lime juice, crushed peppercorn.
Transfer soup to a bowl and chill, covered, in a very larger bowl of ice.
Rim the shooter glass with Tabasco and salt.
Serve cold.