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6 dishes where East meets West

Lambshank Redemption
Prep time: 4 hrs
Cook time: 20 mins
Serves: 1
Ingredients
30 gm coriander powder
130 gm boneless lamb shoulder
30 gm green papaya
5 gm ginger-garlic paste
4 gm cooking salt
20 ml mustard oil
2 gm degi chilli powder
2 gm garam masala powder
1 gm mace powder
1 gm green cardamom powder
For the coriander chutney:
20 gm coriander leaves
2 gm green chilli
Salt to taste
1 gm black salt
5 ml lime juice
To serve:
90 gm whole wheat flour
55 ml water
Oil, as required
80 gm red onion, julienne
5 gm ginger-garlic paste
3 gm red chilli pickle
3 gm wasabi peas
8 gm red radish
Method
Cut lamb into 40 gm pieces each, and marinate with papaya paste, ginger-garlic paste, salt, mustard oil, degi chilli, garam masala, mace powder and cardamom powder for 6 hours.
Skewer and cook in oven at moderate heat for 15 minutes or till done; then, remove, slice thinly and keep aside in a bowl.
Make pliable dough with whole wheat flour, 1 gm salt and water. Roll out the dough to 14" diameter, cook quickly on a hot griddle without any fat till done, without any brown spots appearing. Keep it covered with a cloth till required.
Prepare coriander chutney with coriander leaves, green chillies, salt, black salt and lime juice.
Heat oil in a pan, saute onion till golden brown, add ginger-garlic paste. Cook till oil starts separating, and blend till smooth; keep aside.
Spread out roti, and sprinkle coriander chutney and tikka masala sauce generously; arrange lamb kebab, top with onion, red chilli pickle, wasabi peas, and red raddish.
Close roll, packing in ingredients as tightly as possible.
Finish on a panini grill till it has crisp sides with deep golden marks (about 25-30 seconds).


Robert Paneer-O
Prep time: 20 mins
Cook time: 20 mins
Serves: 1
Ingredients
90 gm whole wheat flour
5 gm salted almond bits
1 gm beetroot greens
40 gm jicama, thinly sliced
5 gm pumpkin pickle
For the paneer filling:
80 gm spinach leaves
30 ml sunflower oil
5 gm garlic, peeled
6 gm green chilli
90 gm paneer
2 gm coriander powder
2 gm cumin seed powder
1 gm turmeric powder
1 gm dry mango powder
4 gm cooking salt
2 gm black salt
2 gm dry kasoori methi
For the coriander chutney:
40 gm coriander leaves
6 gm green chilli
Salt and black salt to taste
3 ml lime juice
For the tikka masala sauce:
Oil, as needed
40 gm red onion
2 gm ginger
40 gm tomato
0.5 gm coriander powder
0.5 gm turmeric powder
Salt to taste

Method
Boil spinach, then chill immediately in cold water with ice; strain and chop very finely.
Heat sunflower oil in a pan, sauté chopped garlic and chilli.
Add spinach and cook till moisture has evaporated. Add grated paneer, coriander powder, cumin powder and turmeric powder. Mix well and cook till raw flavour of spinach has been cooked out.
Add mango powder, salt, black salt and dry fenugreek leaves; mix well, remove from fire and cool.
Wrap around an iron skewer and cook in an oven until the edges of the kebab start turning brown. Remove from oven and set aside.
Prepare the dough as in the previous recipe.
Prepare coriander chutney with coriander, green chilli, salt, black salt and lime juice.
For the tikka masala sauce: heat oil in a pan, and sauté onions till golden brown. Add ginger-garlic paste, tomato, coriander powder, turmeric powder and salt. Cook until the oil begins to separate; then, blend till smooth and keep aside.
Spread out the roti, and sprinkle coriander chutney and tikka masala sauce generously. Arrange the paneer kebab, and top with salted almond bits, jicama, beetroot greens and pumpkin pickle.
Close the roll, folding in ingredients as tightly as possible. Finish on a panini grill till it has crisp sides with deep golden marks (about 25-30 seconds).


The Burroti
Prep time: 15 mins
Cook time: 2 hrs
Serves: 1
Ingredients
90 gm whole wheat flour
For the rice:
30 gm onion
8 gm ghee
5 ml yoghurt
1 gm mint leaves
8 gm coriander leaves
2 gm cooking salt
1 ml rose water
15 gm Basmati rice
For the dal makhani:
4 gm urad dal
1 gm ginger
2 gm garlic, peeled
4 gm tomato puree, tinned
2 gm yellow butter
0.5 gm kasoori methi
1 gm degi chilli powder
2 gm cooking cream, single
For tikka masala sauce:
20 gm onion, chopped
5 ml cooking oil
1 gm ginger
2 gm garlic, peeled
15 gm tomato, chopped
0.5 gm coriander powder
0.5 gm cumin powder
0.5 gm garam masala powder
0.5 gm turmeric powder
Salt to taste
1 gm green chilli, stalk removed
For the coriander chutney:
15 gm coriander leaves
Salt to taste
1 gm green chilli
1 gm cumin seed, roasted
5 ml yoghurt
Method
Cook sliced onion in ghee till golden; add ginger and garlic paste, yoghurt, mint, coriander leaves, water, salt and rose water.
Cook basmati rice in it till just done, drain and keep covered to mature it in its own steam.
Boil urad dal in a pressure cooker till it crumbles between fingers. Saute together the ginger-garlic paste, tomato puree, butter, kasoori methi, degi chilli powder and cream; simmer till well combined. Add salt and keep aside.
For the tikka masala sauce, cook chopped onion in sunflower oil till golden; add ginger-garlic paste, tomato, coriander powder, cumin powder, garam masala powder, turmeric, salt and green chilli. When the raw flavour of tomato has been cooked out, remove from fire, grind and strain; keep aside.
For the chutney, grind together coriander leaves, salt, green chilli, cumin seed and mix with yoghurt.
Prepare the dough as indicated in previous recipes.
Spread out the roti. Arrange pulao rice in a straight line, and top with dal makhani. Sprinkle tikka masala sauce and coriander chutney generously.
Close roll, folding in ingredients as tightly as possible.
Finish on a panini grill till it has crisp sides with deep golden marks (about 25-30 seconds).


Emiroti
Prep time: 1 hr
Cook time: 20 mins
Serves: 1
Ingredients
150 gm lamb shoulder, minced
4 gm garlic, peeled
2 gm ginger
5 gm English parsley
2 gm cooking salt
40 gm red onion
90 gm whole wheat flour
2 gm cinnamon
40 ml Arabic garlic sauce
40 ml tahina
2 gm sumac spice mix powder
Method
Grind together lamb mince, garlic, ginger, parsley and salt; allow it to pass through a mincer twice, so everything is well combined. Add 20 gm chopped red onion and mix well. Wrap around a skewer and cook in an oven at 140°C for 8-10 minutes. Remove from skewer and keep warm till use.
Prepare dough as indicated in previous recipes.
Spread roti, drizzle generously with garlic sauce and tahina; arrange lamb kofta kebab, and top with remaining julienne onion and sumac.
Close roll, folding in ingredients as tightly as possible.
Finish on a panini grill till it has crisp sides with deep golden marks (about 25-30 seconds).

Up All Night To Get Plucky
Prep time: 1 hr
Cook time: 35 mins
Serves: 8
Ingredients
For the avocado roti:
700 gm whole wheat flour
400 gm avocado, ripe
For the chutney:
50 gm parsley, curly leaves
20 gm ginger, peeled
15 gm garlic, peeled
15 gm cooking salt
5 gm green chilli
For the filling:
30 ml cooking oil
250 gm red onion, chopped
Ginger-garlic paste, as required
300 gm tomato, chopped
5 gm red chilli powder
10 gm coriander powder
15 gm cumin powder
For the chicken:
1 kg chicken tikka, chopped
Ginger-garlic paste, as required
100 gm green coriander leaves, chopped
50 gm lime (for juice)
5 gm red chilli powder
Few drops cooking oil
100 gm red bell pepper, julienne
20 gm red chilli julienne
50 gm red onion, julienne
Method
For the roti: add a little salt to the flour and mix well. Mix with avocado flesh and make a soft dough using just enough water; cover and allow to rest for 20 minutes. Knead again using oiled hands and divide into 5 equal portions. Roll out dough into thin roti, cook quickly on a hot griddle. Keep aside, covered with a dry cloth.
Marinate chicken for an hour with ginger-garlic paste, salt, coriander leaves, lime juice, red chilli powder and cooking oil.

For chutney: blend ingredients till smooth; refrigerate.
Refrigerate bell pepper and 50 gm onion.
For the filling: heat oil in a pan, sauté onion till brown, add ginger-garlic paste and cook till moisture evaporates; add tomato and the powders. Cook on slow heat till raw flavour is cooked out. Remove from heat, add salt to taste and allow to cool; blend till smooth sauce consistency is achieved; keep aside.
Skewer and cook chicken tikka in oven for 15-20 minutes or till done (test by cutting with a knife; it should ooze out clear juice and no raw texture of chicken should be visible).
To finish, roll out the avocado roti on a plate, and spread onion-tomato sauce all over it. Arrange chicken tikka in a row, sprinkle parsley chutney on top, and finish with bell pepper, red chilli, and red onion julienne.
Close roll, folding in ingredients as tightly as possible. Finish on a hot panini grill till crisp (about 25-30 seconds).


Hen Stefani
Prep time: 25 mins
Cook time: 35 mins
Serves: 1
Ingredients
90 gm whole wheat flour
55 ml water
20 ml cucumber slices
4 gm sweet mango pickle
1 gm chaat masala
For the chicken:
160 gm chicken breast
60 ml yoghurt, full fat
1 gm green cardamom powder
80 gm mild Emmental cheese
2 gm cooking salt
2 gm ginger-garlic paste
For korma sauce:
30 ml sunflower oil
40 gm onion, red julienne
6 gm ginger-garlic paste
1 gm green cardamom powder
25 ml yoghurt
Salt to taste
For guacamole:
20 gm coriander
30 gm avocado, Hass
2 gm green chilli
8 ml olive oil, extra virgin
Lime juice

Method
Clean and cut chicken breast into 40 gm pieces each, marinate with half the yoghurt, cardamom powder, half the emmental, salt and ginger-garlic paste for 6 hours; skewer and cook in an oven for 15 minutes or till done; remove, slice thinly and keep in a bowl till needed.
Prepare dough as in previous recipes.
For korma sauce: heat oil in a pan, and sauté onion till translucent; add ginger-garlic paste, green cardamom powder, yoghurt and salt. Cook till the oil begins to separate from the onion; cool, blend and keep aside in a bowl.
For guacamole: blend together coriander, avocado, green chilli, olive oil, salt and lime juice till smooth; keep aside.
Spread out the roti, and sprinkle korma sauce and guacamole generously. Arrange chicken malai kebab, and top with the remaining cheese, cucumber, sweet mango pickle and chaat masala.
Close the roll, folding in ingredients as tightly as possible. Finish on a panini grill till it has crisp sides with deep golden marks (about 25-30 seconds).