20 Best Recipes from Chef Vikas Khanna

1 Chai-Infused Emperor’s Green Rice

Ingredients:

• Emperor’s green rice- 1 cup
• White cloves- 4
• Unsalted butter- 2 tablespoons
• Bay leaves- 4
• Green cardamom pods- 6
• Three-inch-long cinnamon sticks- 2
• Strong black tea bags
• Two-inch-long fresh ginger (peeled and minced)- 1
• Water- 1 1/2 cups
• Finely chopped fresh cilantro- 1/2 cup
• Salt- 1 teaspoon

Method:

• Wash the rice in cold water and soak for half an hour in cold water. Set aside for a while.
• Preheat the oven to 350 Fahrenheit.
• Melt butter over medium heat.
• Add bay leaves, cardamom, cloves, ginger, and cinnamon. Stir for two minutes.
• Add rice and sauté for a few minutes.
• Add the water, salt, and tea bags. Boil and cover with a kitchen towel and lid.
• Bake for 15 minutes.
• Remove tea bags carefully and garnish with cilantro.

2 Masala Honey Cornish Hens

Ingredients:

• One-pound Cornish hens rinsed well and patted dry- 4
• Salt- 1/2 tablespoon
• Lavender powder ground- 1/4 cup
• Garam masala- 1/4 cup
• Soy sauce- 2 tablespoons
• Juice of 2 lemons
• Olive oil- 1/4 cup
• Sprigs for garnish

Method:

• Preheat oven to 400 degrees Fahrenheit.
• Season the hens with salt and set aside for ten minutes.
• Take a bowl and add lemon juice, honey, lavender flowers, soy sauce, and garam masala. Mix well.
• Marinade the hens.
• Heat oil and sear the hens.
• Roast the hens in the oven.
• Insert the thermometer in the thigh of hens and wait till it reads 165 degrees F.
• Garnish with lavender sprigs.

3 French Breakfast Radish with Mustard Dressing

Ingredients:

• Olive oil- 1 tablespoon
• Small and sliced French breakfast radishes- 2 cups
• Cumin seeds- 1/4 tablespoon
• Black mustard seeds- 1/4 tablespoon
• Chopped cilantro- 1 tablespoon
• Turmeric- 1/4 tablespoon
• Salt- 1/2 tablespoon
• Red onion minced- 1
• Lemon juice- 1 tablespoon
• Roasted peanuts- 1 cup

Method:

• Heat oil in a saucepan and add cumin and mustard seeds.
• When the seeds splutter, add onion, salt, and turmeric. Cook well.
• Cool the mixture and use it as dressing.
• Place radishes in a small bowl and add radishes with lemon juice.
• Serve with cilantro and peanuts.

4 Kacche Kele Ki Asharfi

Ingredients:

• Oil- 2 tablespoon
• Large Onions finely sliced-2
• Medium Capsicums- 2
• Unripe green Bananas boiled in their skins- 6
• Clarified Butter- 1 ½ cups
• Ginger-garlic paste- 1 ½ tablespoon
• Fresh Coriander, finely chopped- 2 tablespoon
• Salt- to taste
• Red Chili powder- 2 tablespoon
• Gram flour (besan)- 2 tablespoon
• Boiled potatoes- 4
• Green Cardamom powder- ½ teaspoon

Method:

• Heat oil in a pan and add onions.
• Mash the potatoes and bananas.
• Take a bowl, add onions, ginger-garlic paste, potato and banana mixture, chili powder, cardamom powder, gram flour, and salt. Mix well.
• Stuff this mixture in the hollow capsicums.
• Cut the stuffed capsicum horizontally into thick slices.
• Heat the clarified butter in a pan and shallow fry the stuffed capsicum slices. Cook till they soften.
• Serve hot.

5 Chicken Caferal

Ingredients:

• Fresh Coriander, roughly chopped- 4
• Roughly chopped, Green Chillies- 5
• Black Peppercorns- 5
• Roughly chopped Ginger- 1 tablespoon
• Garlic cloves- 5
• Poppy seeds, roasted and soaked in warm water- 1 teaspoon
• Cloves- 3
• 1-inch cinnamon stick- 1
• Cumin seeds- 1 teaspoon
• Tamarind pulp- ½ teaspoon
• Turmeric powder- ¼ teaspoon
• Oil- 5 tablespoon
• Salt to taste
• Boneless Chicken chunks-1/2 kg

Method:

• Grind chilies, coriander, tamarind pulp, ginger, garlic, cinnamon, poppy seeds, pepper, cumin, turmeric, and cloves. Add salt and ¼ cup water, and grind to a smooth paste.
• Take a bowl, mix the chicken with the paste. Leave for at least 6 hours.
• Heat oil in a pan and shallow-fry the chicken.
• Serve hot with bread.

6 Khubani Ka Shahi Tukda

Ingredients:

For Rabdi

• Whole Milk- 3 cups
• Sugar- ½ cup
• Green Cardamom powder- ¼ teaspoon

For Shahi Tukda

• Granulated Sugar- 1 cup
• Whole Milk- 1 cup
• White Bread- 4 slices
• Saffron strands- ¼ teaspoon
• Clarified Butter (ghee) for deep frying
• Edible silver leaf- 2 sheets
• Dried apricots, soaked overnight and drained- 100 grams
• Pistachios, finely chopped- 2 tablespoon

Method:

• To prepare rabdi, boil milk in a kadhai. Stir continuously until the milk thickens.
• Remove from heat and add cardamom and sugar. Stir till sugar dissolves.
• To prepare shahi tukda, add sugar with two cups of water. Stir till sugar dissolves, and the syrup thickens.
• Take another sauce pan, add milk with saffron and the sugar syrup. Cook for five minutes. Remove from heat and keep warm.
• Heat ghee in a kadhai and deep fry the bread slices till they turn crisp and golden.
• Soak the fried bread slices in the warm milk for two minutes.
• Add cooked apricots between the softened bread. Add the apricots to the syrup and cook till they are soft. Remove apricots from syrup and set aside.
• Arrange the bread slices, add rabdi and sprinkle pistachios. Garnish with silver leaf.

7 Mustard Vegetable Curry

Ingredients:

• Oil- 2 teaspoon
• Red chili powder
• Grated garlic and cloves
• Onions finely chopped- 2
• Cumin seeds- 1 teaspoon
• Steamed peas
• Turmeric powder
• Dijon mustard- 2 tablespoons
• Unsweetened coconut milk- 120 ml
• Vegetable stock- 1 cup
• Carrots chopped lengthwise
• French beans
• Salt as per taste
• Potatoes, boiled and diced small- 2

Method:

• Steam all the vegetables and keep them aside.
• To make curry, heat oil in a pan. Add cumin seeds, onion, and garlic. Cook till the onion till they turn golden.
• Add chili powder and turmeric powder and stir.
• Add the vegetable stock, coconut milk, and Dijon mustard.
• Add salt and check for spice levels.
• Add the steamed vegetables and let the curry cook for five minutes.
• Serve hot.

8 Paneer Picatta

Ingredients:

• Paneer cubes- 8 ounces
• Salt to taste
• Ground black pepper
• Vegetable oil- 1 teaspoon
• Juice of 1 lemon
• Drained capers- 1/4 cup
• Ginger, minced- 1 teaspoon
• Fresh green chili pepper, minced- 2
• Fresh cilantro chopped- 1/2 cup
• Dry white wine- 1/4 cup
• Butter- 2 tablespoons
• Onion, minced- 1

Method:

• Season the paneer cubes with black pepper and salt.
• Heat oil in a pan and sear the paneer pieces until golden.
• Transfer the paneer pieces to a plate.
• Add wine to deglaze the pan and scrape bits off the bottom of the pan.
• Add the onions, ginger, capers, and green chili peppers. Cook for two minutes.
• Add butter, lemon juice, and cilantro over the paneer pieces with chaat masala.
• Serve hot.

9 Roast Peaches with Coconut Walnut Sauce

Ingredients:

For the sauce

• Butter- 1 tablespoon
• Walnuts, powdered- 4 tablespoons
• Coconut milk- 120 ml

For the peaches

• Butter- 2 teaspoons
• Sugar- 2 tablespoons
• Peaches, sliced- 1

For Garnishing

• Walnuts, crushed- 3 tablespoons
• Mint Leaves (Pudina)- a few

Method:

• To prepare the sauce, heat butter in a pan.
• When the butter melts, add walnut powder and cook. Stir continuously.
• Add coconut milk and cook while stirring continuously. Remove from flame and keep aside.
• To prepare the peaches, heat butter in a pan.
• Add sugar and cook till the sugar is caramelized to a rich golden brown.
• Add peaches and mix well to coat. Roast for a minute.
• Sprinkle with walnuts and mint.
• Serve immediately.

10 Ginger & Lemon Grilled Chicken

Ingredients:

• Plain yogurt, whisked until smooth- 1 cup
• Cumin powder- 1 teaspoon
• Fresh ginger root- 1
• Chili powder- 1 teaspoon
• Boneless skinless chicken breasts- 2 pounds
• Garam masala- 1 tablespoon
• Salt to taste
• Juice of 2 lemons
• Madras curry powder- 1 teaspoon
• Garlic, minced – 6 to 8

Method:

• Take a bowl and add yogurt, cumin powder, curry powder, garam masala, lemon juice, chili powder, ginger, salt, and garlic. Mix well.
• Add chicken and marinade it with the mixture.
• Cover and refrigerate for about three hours.
• Preheat the grill pan.
• Place the chicken on hot grill and cook for five minutes on each side until it is cooked.
• Serve hot.

11 Chocolate Drink with Nutmeg

Ingredients:

• Water- 2 cups
• Brown sugar- 1/4 cup
• Ground nutmeg- 1/8 teaspoon
• Bittersweet chocolate- 4 ounces
• Cocoa powder- 1/4 cup
• One-inch cinnamon stick- 1
• Red chili pepper halved and seeded- 1

Method:

• Take a saucepan, add sugar and water. Stir until sugar dissolves. Boil the mixture.
• Add cocoa powder, chocolate, cinnamon, chili, and nutmeg. Stir simmer for one minute.
• Remove from the heat and allow it to infuse for ten minutes.
• Strain the mixture to remove cinnamon stick and chili.
• Take a blender and whip the hot chocolate.

12 Le Cordon Bleu Fresh Vegetables

Ingredients:

• Asparagus, peeled, trimmed- 1 bunch
• Baby carrots, peeled- 4
• Ripe cherry tomatoes-10 to 12
• Snow peas- 10
• Extra virgin olive oil- 3 tablespoons
• Sprigs of Dill
• Red radish- 5
• Salt to taste
• Juice of 1 lemon
• Cayenne pepper- 1 teaspoon

Method:

• Fill a large pot with salted water and add carrots and asparagus. Boil over medium heat.
• Cook for about six minutes. Remove the vegetables.
• Add snow peas to the same water and cook for two minutes.
• Heat oil in a pan and add all the vegetables. Stir fry for two minutes.
• Add lemon juice, cayenne pepper, and dill and mix well.

13 Satpura

Ingredients:

For the puff pastry

• Flour- 2 cups
• Ajwain- 1 teaspoon
• Salt- 1/2 teaspoon
• Vegetable shortening- 4 tablespoon
• Water, as required

For the potato stuffing

• Oil- 1 tablespoon
• Ginger, finely grated- 1 teaspoon
• Green chili, finely chopped- 1
• Fresh green peas- 1/2 cup
• Garam masala powder- 1/2 teaspoon
• Potatoes, boiled and diced- 3
• Coriander powder- 1/2 teaspoon
• Coriander, finely chopped- 1 tablespoon
• Cumin powder- 1/2 teaspoon
• Black pepper powder- 1/4 teaspoon
• Amchur powder- 1/4 teaspoon
• Salt, to taste
• Garlic flakes, finely chopped- 3-4
• Oil for deep-frying

Method:

• To prepare puff pastry, add all the ingredients (except water) in a bowl and mix.
• Add water and knead to make soft dough.
• Cover with a muslin cloth and keep aside for half an hour.
• To prepare the potato stuffing, heat oil in a pan and add garlic, ginger, and green chili and sauté.
• Add green peas and sauté for two minutes.
• Add all the spices and salt to the potatoes. Stir well.
• Mash the potatoes and add coriander leaves. Keep aside.
• To shape the satpuras, divide it into eight equal portions.
• Divide each portion into three smaller portions. Roll out each small portion into a thin strip.
• Brush each strip with oil and place the three strips above the other. Dust the top with flour.
• Fold the entire stack into half lengthwise. Brush the top lightly with oil again and dust with flour. Fold into half lengthwise again. Roll the folded pastry into a rectangle.
• Add the stuffing in the center of the rectangle and brush little water on the edges.
• Fold the sides of the pastry over the filling and press the edges together to seal the stuffing inside.
• Heat oil and deep-fry the satpuras till crisp and golden.
• Serve with ketchup.

14 Company Baug Laddoo

Ingredients:

For the dumplings

• Chickpeas, soaked overnight, drained- 2 cups
• Lentils, soaked overnight, drained- 1/2 cups
• Salt- 1 1/2 teaspoon
• Vegetable oil, for deep-frying
• Cumin seeds- 2 teaspoon
• Coriander seeds- 2 teaspoon
• Turmeric powder- 1 teaspoon

For the tamarind chutney

• Tamarind pulp, diluted in 1 cup water
• Salt- 1/4 teaspoon
• Roasted cumin seeds- 1/2 teaspoon
• Chili powder- 1 teaspoon
• Sugar- 3 tablespoon
• Ajwain- 1/4 teaspoon

For serving

• Pickled carrots- 15 to 16
• Grated white radish- 1 cup
• Black salt, powdered- 1 tablespoon

Method:

• To prepare the dumplings, blend all the ingredients to make a thick, coarse paste. Keep it aside for six hours to ferment.
• For the tamarind chutney, take a frying pan, add all the ingredients. Boil and simmer for three minutes.
• Keep aside to cool.
• When the dumpling batter ferments, stir it with a wooden spoon.
• Heat oil in a kadhai. Shape the thick batter into round dumplings using two spoons and drop in the hot oil.
• Deep-fry the dumplings till they are cooked and are golden and crisp.
• Place the dumplings in plates and arrange the pickled carrots. Drizzle prepared chutney and top with grated radish. Sprinkle a pinch of black salt and serve.

15 Sukhi Dal

Ingredients:

• Lentil, soaked for 30 minutes- 1 cup
• Turmeric powder- 1/2 teaspoon
• Vegetable oil- 2 teaspoon
• Green chilies, finely sliced- 2
• Asafoetida- 1/4 teaspoon
• Cumin seeds- 1 teaspoon
• One-inch piece ginger, finely grated- 1
• Onion, finely chopped- 1
• Salt- 1/2 teaspoon
• Tomato, finely chopped- 1
• Lemon juice- 1 teaspoon

Method:

• Take a saucepan, add lentil with salt, turmeric powder, and water. Boil the mixture and cook till the lentil is cooked and is not mushy. Drain and keep aside.
• Heat oil in a pan and add asafoetida and cumin seeds.
• Add the onion and ginger. Sauté till onion is golden.
• Add green chilies and tomato. Sauté till the tomato softens.
• Add cooked lentil and toss well.
• Add lemon juice and toss very well.
• Serve hot.

16 Anar Dana Jeera Goli

Ingredients:

• Pomegranate powder- 1/2 cup
• Salt- 2 teaspoon
• Roasted cumin seeds, powdered- 1/4 cup
• Sugar, powdered 1 cup
• Lemon juice- 1/4 cup

Method:

• Take a bowl, combine all the ingredients except lemon juice. Mix well.
• Stir in the lemon juice and knead the mixture using hands.
• Using your fingertips, make small balls from the dough and place in the powdered sugar.
• Store in an airtight container.

17 Chicken Tikka Masala

Ingredients:

For the Marinade

• Chicken breast, boneless and cut in small pieces- 1 pound
• 3-inch piece fresh ginger, peeled- 1
• garlic, peeled- 4 cloves
• Finely chopped fresh cilantro- 2 tablespoons
• Salt to taste
• Freshly ground black pepper
• Juice of 1 lemon
• Red chili powder- 1/2 teaspoon
• Plain yogurt- 1 cup
• Vegetable oil- 4 tablespoons

For the Sauce

• Butter- 1 tablespoon
• Garlic, minced- 1 clove
• Ground cumin- 1 teaspoon
• Heavy cream- 1 1/4 cups
• Dried fenugreek leaves- 2 tablespoon
• Tomato sauce- 1 can
• Paprika- 1 teaspoon
• Tomato puree- 4 tablespoons
• Sweetened coconut flakes for garnish

Method:

• Blend ginger and garlic until you have a paste.
• Take a bowl, add ginger and garlic paste with yogurt, salt, garam masala, red chili powder, lemon juice, and oil.
• Add chicken and mix until the chicken is marinated.
• Let it marinate in the refrigerator overnight.
• Grill chicken until it is cooked and tender.
• Melt butter in a pan. Sauté garlic for a minute.
• Add cumin, fenugreek leaves, and paprika. Mix well.
• Add tomato sauce and cream. Simmer until sauce thickens.
• Add grilled chicken, and simmer for ten minutes.
• Garnish with coconut flakes.

18 Ginger and Sesame Seeds-Coated Wild Salmon

Ingredients:

• Salmon fillets (6-ounce), about 1-inch thick- 4
• Coarsely chopped cilantro- 2 tablespoon
• Dark sesame oil- 1 teaspoon
• Cooking spray
• Lemons cut into very thin slices- 2
• Mixed sesame seeds- 1/4 cup
• Finely minced fresh ginger- 2 tablespoon
• Salt to taste

Method:

• Drizzle oil over the fish and rest for ten minutes.
• Add sesame seeds, cilantro, ginger, and salt in a bowl.
• Marinate the fillets with this mixture.
• Place the fillets on an aluminium foil with lemon slices. Fold the edges tightly.
• Bake in a pre-heated oven at 425° F for 12 to 15 minutes.

19 Crispy Okra Salad with Dried Mango Strips

Ingredients:

• Fresh okra- 450 grams
• Vegetable oil, enough for deep frying
• Dried mango powder- 1 teaspoon
• Coarsely chopped cilantro- 3 tablespoon
• Red chili flakes- 1 teaspoon
• Small red onion, very thinly sliced- 1/2
• Juice of 1 lemon
• Dried mango slice, cut into thin strips- 1 sheet
• Salt

Method:

• Cut okra lengthwise into thin strips
• Heat oil in a pan and fry the okra strips until golden and crisp.
• Drain the excess oil from the okra strips.
• Sprinkle salt, red chili flakes, and dried mango.
• Take a bowl; toss the fried okra with cilantro, red onion, and lemon juice.
• Serve with mango strips.

20 Avocado Soup with Spicy Salsa

Ingredients:

• Red tomato- 1
• Red onion, finely chopped- 1
• Vegetable stock; more, if required- ¼ cup
• Coarsely chopped fresh cilantro- 2 tablespoon
• Serrano or jalapeno chili, seeded and chopped- 1
• Juice of 2 limes
• Haas avocados, peeled, pitted and cut into chunks- 4
• Vegetable oil- 2 tablespoon
• Garlic, chopped- 3 cloves
• Salt

Method:

• Dice the tomatoes and transfer it to a bowl.
• Add onions, cilantro, salt, Serrano chilly, and half of the lime juice.
• Put it into the refrigerator.
• Take a large bowl and add the avocados and lime juice.
• Heat oil in a pan and add garlic and onions. Stir continuously.
• Add avocados, vegetable stock, and salt. Boil the mixture. Simmer for ten minutes.
• Puree the mixture into a blender.
• Refrigerate and serve chilled.
• Garnish with tomato salsa.