Welcome to a culinary adventure that knows no boundaries. Whether you’re craving a classic comfort dish with a twist or something bold and unexpected, these 4 recipes promise to take your taste buds on a global journey. From the earthy richness of truffles to the smoky charm of roasted paneer, each dish fuses tradition with innovation, offering you a plate full of flavor and creativity. So, roll up your sleeves and get ready to explore a world of fusion and flair right in your own kitchen.
Paneer Ghee Roast with Ghee rice and Banana Chips by Hitchki
Ingredients:
- 250 gm paneer (cut into small cubes)
- 1 cup grated fresh coconut
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala powder
- Salt, to taste
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 sprigs curry leaves
- 1 cup coconut milk
- 2 tbsp coconut cream (optional)
- Fresh cilantro, for garnish
Method:
- Heat 1 tbsp ghee in a pan over medium heat. Add cumin seeds, coriander seeds, and let them sizzle.
- Add onion, garlic, and curry leaves. Saute until onion turns translucent.
- Add grated coconut and saute for 2-3 minutes, until fragrant.
- Add turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
- Add paneer cubes and toss gently to coat with the coconut mixture.
- Cook for 5 minutes, then add coconut milk and coconut cream (if using). Stir well.
- Reduce heat to low and simmer for 5-7 minutes, until the gravy thickens, and paneer is fully coated.
- Drizzle with remaining 1 tbsp ghee and garnish with cilantro.
Ghee Rice
Ingredients:
- 1 cup basmati rice
- 2 cups water
- 1 tbsp ghee
- Salt, to taste
Method:
- Heat ghee in a pan over medium heat.
- Add rice and saute for 2-3 minutes, until coated with ghee.
- Add water and salt. Bring to a boil.
- Reduce heat, cover, and cook until rice is tender and fluffy.
Banana Chips
Ingredients:
- 2 ripe bananas
- ½ cup oil for frying
- Salt and Chilli powder to taste
Method:
- Slice bananas into thin rounds.
- Heat oil in a pan over medium heat.
- Fry banana slices until crispy and golden brown.
- Drain excess oil and sprinkle with salt & chilli
Serve Paneer Ghee Roast with Ghee Rice and crispy Banana Chips!
Konkanni Fried Chicken
Ingredients:
- 2 skinless, boneless chicken breast halves – cut into 1/2-inch strips
- 1 egg, beaten
- 1 cup buttermilk
- 1 ½ teaspoons malvani masala
- 1 cup all-purpose flour
- 1 cup seasoned bread crumbs
- 1 teaspoon salt
- 1 quart oil for frying
Method:
- Marinate the cut chicken strips in malvani masala. Marinade the chicken and store in refrigeration for about 4-6 hours.
- In a small bowl, mix egg and buttermilk.
- In a small bowl, mix together flour, bread crumbs and salt
- Dip the chicken strips in egg mixture and then coat with flour and bread crumb mix.
- Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C)
Carefully place coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear. Transfer chicken to a paper towel-lined plate to drain.
CRAB XEC XEC by Deltin
Ingredients:
- Crab medium-sized
- 2-3 Green Chilies
- 1 Onion, medium, finely chopped
- 2-3 tablespoon Oil
- Coriander leaves, for garnish
- 200gms Freshly Grated Coconut
- 3-4 Kashmiri Red Chilies
- 2 tbsp Coriander seeds
- ½ tsp Cumin seeds
- 4 Cloves
- 8 Peppercorns
- 1″ inch Ginger, roughly chopped
- 4-5 Garlic cloves
Method:
- To make Xec Xec Curry, wash, clean, and devein the prawns. Sprinkle a little salt to the prawns and set them aside.
- Roast grated coconut, dry red chilies, coriander seeds, cumin seeds, cloves, and peppercorns for about two minutes in medium heat. Do not roast them for long or in high heat as the spices will get burnt and would turn bitter.
- Transfer to a plate and let it cool down completely.
- Add ginger and garlic to the roasted coconut and spices and grind them to a coarse paste. You may use up to half a cup of water too for grinding.
- To the pan, add oil and saute the onions.
- Once slightly browned, add green chilies, tamarind pulp, and the ground paste. Combine well. Cook for a couple of minutes.
- Add a cup of water and bring to a boil. Check for seasoning.
- Add the prawns and mix well. Simmer for about 10-15 minutes until the prawns are cooked through and the gravy turns thick.
- Garnish with freshly chopped coriander leaves and serve hot.
ROS OMELLETE
Ingredients:
For Omelette:
- 2 tablespoon Tomato finely chopped
- 2 tablespoon onion finely chopped
- 1 green chilli finely chopped
- 1 tablespoon corriander leaves finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon Black Pepper Powder
- 1/2 teaspoon oil
- To taste Salt
Fr Garnish:
- 1/2 onion finely chopped
- 1 lemon chopped into 4 pieces
Method:
- Take a mixing bowl. Add finely chopped onion, finely chopped tomato, finely chopped coriander leaves and finely chopped green chili.
- Add the spice powders – turmeric powder, red chili powder and black pepper powder and mix.
- Break the egg and pour it into the bowl. Discard the shell.
- Beat the egg and mix well until fluffy.
- Add salt to taste and mix well.
- Take the frying pan and heat it. Add oil to the pan. Spread it by moving the pan around.
- Pour the egg and cook on low flame till omelette is cooked on one side. Fold the sides and gently flip it to the other side and cook till egg is completely cooked.
For Ros:
Prepare the ros by following the instructions given here – You can either make Chicken xacutti or mushroom xacutti (for a vegetarian version).
With these 4 mouthwatering recipes, you’ve just experienced a taste tour of diverse culinary traditions, all while embracing inventive twists on familiar favourites. Whether you’re whipping up a cozy weeknight dinner or preparing for an impressive weekend feast, these dishes are sure to leave a lasting impression. So, what are you waiting for? Try them out, share them with friends and family, and let your cooking skills shine across every flavors-packed bite!
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