Kitchen Classics

RAW BANANA AND FIGS KOFTA

Serves: 4

Ingredients

For the kofta:

Potato ¾ kg

Banana, raw 1 kg

Cashew nut, chopped 4-5 pc

Raisin 1 tbsp

Fig, dry, chopped 2 tbsp

Green chilli, finely chopped 2-3 pc

Sugar ¼ tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Red chilli powder 1 tsp

Cardamom powder ½ tsp

Salt to taste

Cooking oil/ghee 3 tbsp

Oil for frying

For the gravy:

Onion, medium, chopped 2 pc

Garlic flakes, crushed 3 flakes

Ginger, crushed 1 inch

Tomato, large, pureed 3 pc

Poppy seed, powdered 2 tsp

Red chilli powder 1 tsp

Garam masala powder ½ tsp

Coriander powder ½ tsp

Cumin powder ½ tsp

Sugar ½ tsp

Peanut, cashewnut, ground .........1 tbsp

Oil 3 tbsp

Method

Boil the potato till tender. Peel and boil the raw banana; add salt to taste. Keep aside.

Mix all the other ingredients for the kofta into a paste.

Make flat round shapes of the potato and raw banana dough and place a little of the prepared mixture in the centre of each round. Seal the edges and shape into stuffed rounds. Deep-fry each kofta till golden brown. Drain and keep 
aside.

For the gravy: Blend the onion, ginger, garlic and poppy seeds together and fry in oil till the oil begins to separate.

Add the pureed tomato and masala powders. Add the sugar and ground peanuts.

The gravy will begin to thicken. You can also add some malai (cream) to thicken it some more. Mix in water, if necessary.

When the gravy comes to a boil, add the koftas. Heat and serve.

VEGETABLE TIKKI

Serves: 4

Ingredients

Oil 30 ml

Cumin seed 3 gm

Onion, chopped 50 gm

Potato, boiled 200 gm

Carrot 30 gm

Green beans 30 gm

Green peas 60 gm

Ginger 5 gm

Green chilli 5 gm

Salt to taste

Coriander leaves, fresh 10g

Turmeric powder 3 gm

Garam masala powder 3 gm

Red chilli powder 10g

Chaat masala 3 gm

Method

Heat 1 tbsp oil in a pan and add cumin seeds. When they begin to crackle, add chopped onion, carrot, green beans, green peas, mashed potato, ginger, green chilli and salt, and sauté on medium heat for two minutes.

Transfer onto a plate and allow to cool.

Add chopped coriander, garam masala powder and red chilli powder to the sautéed vegetables and mix well. Adjust seasoning.

Divide this mixture into equal portions and shape into lemon-sized balls. Flatten these balls lightly with the palm of your hands to form tikkis (cakes).

Heat sufficient oil in a frying pan and shallow-fry the tikkis till golden in colour.

Drain on absorbent kitchen paper and serve hot.

MUSTARD CHICKEN

Serves: 4

Ingredients

Chicken breast 1.5 kg

Ginger 75 gm

Garlic 75 gm

Mustard oil 150 gm

Tomato paste 80 gm

Kashmiri chilli paste 110 gm

Labneh 30 gm

Mustard seed 15 gm

Pommery mustard 150 gm

Curry leaves 10 gm

Lemon juice 3 lemon

Salt to taste

Method

Clean the chicken breast and cut into 2-inch cubes.

In a bowl, add tomato paste, Kashmiri chilli paste, labneh, pommery mustard, mustard seed, curry leaves, lemon juice, oil and ginger garlic paste.

Marinate the chicken in this mix.

Roast it in the oven at 200°C for 7-8 minutes. Serve with salad.

Bharath S Bhat Chef de Cuisine, Mahec, 
Le Meridien Dubai

• Food and Dining