Foodshala Special: Recipes From The Reality Show Contestants

The best on-show recipes from Foodshala Season 6 Episode 3

AMMI KE KABAB (Hamida Abid)
Ingredients
½ kg mutton mince, washed, drained
1 tsp ginger-garlic paste
1 medium-large potato, peeled, roughly chopped
Salt to taste
¼ tsp turmeric powder
1 tsp red chilli powder
¼ tsp garam masala powder
2-3 green chilli
¼ cup coriander leaves
Breadcrumbs, to bind
Lemon, to serve
For ranch sauce:
½ cup mayonnaise
¼ cup yoghurt
Salt and pepper to taste
¼ tsp sugar
Few drops of lemon juice
½ tsp Italian seasoning
Method
Mix all the ingredients for the ranch sauce together and set aside.
In a pot, add the mince together with the ginger-garlic paste, potato and salt. Cook until the mince and potatoes are done and the water has completely evaporated. Do not add more water. Allow it to cool.
In a food processor, grind the cooked mince mixture with the rest of the ingredients until it forms a dough-like consistency. If the mixture is wet or loose, add breadcrumbs to bind.
Shape the kebabs and freeze for half an hour. Remove just before frying. Shallow-fry the kebabs in oil on both sides until brown. Do not turn frequently.
Serve hot with ranch sauce and lemon.

Mango Khumb (Prateek Menghani)
Ingredients
½ tsp ghee
2 tbsp brown vermicelli
1 ½ cups milk
3 strands saffron
3 pods cardamom
Sugar to taste
1 alphonso mango, puréed
Nuts, to garnish
Method
Add ghee to a pan and roast the vermicelli for a few minutes.
Add milk, saffron, cardamom powder and cook until the vermicelli is cooked through.
Add sugar and let it cool down completely.
Once cooled, add the mango
purée and serve with nuts.


Dudhi Muthia (Dharmil Gandhi)
Ingredients
2 cups bottle gourd
5-6 tbsp wheat flour
4-5 tbsp gram flour
½ tsp coriander powder
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp cumin powder
Juice of ½ a lemon
2-3 pinches of soda bicarb (or Eno)
Salt to taste
½ tsp sugar
Oil, as needed
½ tsp mustard seeds
1 tsp white sesame seeds
Pinch of asafoetida
Fresh coriander leaves, to garnish
For the yoghurt dip:
Yoghurt
Salt
Cumin powder
Red chilli powder
Method
For the yoghurt dip, season some yoghurt with salt, cumin powder and red chilli powder. Set aside. Combine the bottle gourd, wheat flour, gram flour, coriander powder, red chilli powder, turmeric powder, cumin powder, lemon juice, soda bicarb, salt, sugar and some oil in a bowl; mix well and knead into a soft dough. Apply ¼ tsp oil on the palms and divide the mixture into equal portions. Shape the portions into a 6-inch long cylindrical roll (1-inch in diameter). Arrange the rolls on a greased sieve and steam for 20-25 mins. Remove and allow to cool; then, cut into ½-inch slices and set aside.
Heat the oil and add mustard seeds; when the seeds splutter, add sesame seeds and asafoetida and sauté for a few seconds. Add the sliced 'muthiya' pieces and sauté for 2-3 minutes or until light brown and crisp. Garnish with coriander and serve with yoghurt dip.

• Food and Dining