4 delicious culinary recipes from expert chefs to try at home

These delicious recipes showcase the culinary expertise of renowned chefs. Spicy Grilled Chicken combines flavorful harissa-marinated chicken with fresh mango sauce and skewers of sautéed broccoli and mushroom galouti offering a tasty North Indian appetizer. A kebab platter features a vibrant Hariyali Kebab with refreshing chutneys. And Rajwadi paneer presents a rich and creamy paneer dish perfect for main dishes.

Spicy Grilled Chicken with Sautéed Broccoli and Mango Salsa Bhushan Ganorkar, Executive Chef, DoubleTree by Hilton Goa Panaji

Ingredients:

Harissa Marinade:

• 7 dried New Mexico chiles or guajillo chiles
• 6 oz jarred roasted red peppers (2 large peppers)
• 2 tablespoons tomato paste
• 4 large cloves garlic, peeled
• 1 teaspoon caraway seeds, toasted and ground
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• kosher salt
• Juice of 1 large lemon (2 tablespoons fresh lemon juice)
• 2 tablespoons extra virgin olive oil (more for later)

Mango Sauce:

• 3 ripe mangoes, diced
• 1 medium red pepper, chopped
• ½ cup chopped red onion
• ¼ cup fresh cilantro leaves, chopped
• 1 jalapeño, seeded and chopped
• Juice of 1 large lime (about ¼ cup lime juice)
• ⅛ to ¼ teaspoon salt, to taste

Seasoned Chicken:

• 4-6 boneless chicken thighs or breasts (about 1-1.5 pounds)
• 1 yellow onion, sliced
• 2 tablespoons harissa
• 2 tablespoons of water
• 1 tablespoon date syrup
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• A handful of chopped parsley
• Olive oil
• 5-6 broccoli florets

Method:

Harissa Marinade:

1. Soak dried chiles in hot water for 30 minutes, then drain, removing stems and seeds.
2. Combine the chiles with the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne, salt and lemon juice in a food processor.
3. Run the processor, drizzling with extra virgin olive oil until a paste forms. Adjust seasonings to taste.
4. Store in a jar, cover with a thin layer of olive oil and refrigerate.

Mango Sauce:

1. Combine diced mango, bell pepper, onion, cilantro, and jalapeno in a bowl.
2. Drizzle with lemon juice and stir. Season with salt and let sit for 10 minutes.

Seasoned Chicken:

1. Cut chicken into 1” pieces and combine with sliced ​​onions, 1 tablespoon harissa, and spices. Marinate for a few hours or cook immediately.
2. Heat a frying pan over medium heat, add 1-2 tablespoons of olive oil.
3. Add chicken and onion, cook 8 to 10 minutes, stirring occasionally.
4. Mix together the rest of the harissa, date syrup and water, then pour it into the pan. Cook for another 5-7 minutes on medium/low heat.
5. Add the parsley.
6. Blanch the broccoli, sauté in olive oil and season.
7. Serve chicken with sautéed broccoli and mango salsa.

Mushroom Galouti Kebab by Arjun Shahi, Executive Chef, Kaner Bagh – A Heritage Boutique Hotel

Ingredients:

• 2 cups mushrooms, coarsely chopped
• 1 cup cashews and almonds
• 2 onions, finely chopped
• 1 teaspoon red chili powder
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• ¼ teaspoon garam masala
• ¼ teaspoon cumin powder
• 2 tablespoons ghee (plus extra for shallow frying)
• ½ teaspoon coriander powder
• ½ teaspoon chaat masala
• Pinch of salt

Method:

1. Heat ghee in a kadai.
2. Add the sliced ​​onions and cook until golden.
3. Add cashews and almonds, sauté.
4. Add garlic, sauté until golden.
5. Add ginger, sauté well.
6. Add mushrooms, red chilli powder, garam masala, coriander powder, chaat masala and salt. Cook until dry.
7. Cool the mixture, mash it and form tikkis.
8. Fry tikkis in ghee.
9. Serve the tikkis on round rotis with onion and chutney.

Kebab dish recipe Chef Nitish Chandra Phani, Executive Chef, The Tamara Kodai

Ingredients:

Hariyali Kebab:

• 50 g cooked potatoes
• 15 g cooked peas
• 25 g boiled spinach
• 15 g cooked green beans
• 25g paneer
• 3g chopped green chilies
• 3 g roasted cumin powder
• 2g chaat masala
• 5ml oil
• 10g ghee
• 3 g of salt
• 10 g corn flour

Mint chutney:

• 75 g fresh coriander leaves
• 25 g fresh mint leaves
• 2 green chilies, chopped
• 3ml lemon juice
• 2 g of salt
• 1g chaat masala

Roasted pineapple chutney:

• 100 g pineapple cubes
• 2 g red chili powder
• 3 g of salt
• 2g chaat masala
• 2 g roasted cumin powder
• 1 g black salt

Garnish:

• 10 g fresh onion rings, sliced
• 1 slice of lime
• 6 roasted cashews

Method:

Hariyali Kebab:

1. Grate the boiled potatoes and paneer. Mix with chopped green chilies.
2. Heat the oil in a frying pan, sauté the green beans, spinach and peas.
3. Add roasted cumin powder and chaat masala, mix well.
4. Combine with potato and roll mixture, add salt and mix well.
5. Form into balls, flatten them, sprinkle with corn flour and set aside.

Mint chutney:

1. Blend all the ingredients and add 2 ice cubes to preserve the color.
2. Pour into a serving bowl.

Roasted pineapple chutney:

1. Marinate the pineapple cubes with all the ingredients for 30 minutes.
2. Roast at 160°C for 10 minutes, blend and place in a serving container.

To fry and serve kebabs:

1. Heat ghee in a non-stick pan and fry the skewers until golden brown on both sides.
2. Place the skewers on a plate and press a cashew onto each one.
3. Serve with mint chutney, pineapple chutney, lime wedges and onion rings.

Rajwadi Paneer Recipe by Arjun Shahi, Executive Chef, Kaner Bagh – A Heritage Boutique Hotel

Ingredients:

• 500 g paneer (cottage cheese), cubed
• 200 g onions cut into large slices (4 medium)
• 200 g chopped tomatoes (4 medium)
• 5-6 cloves of garlic
• 4-5 slices of ginger
• 1-2 green chilies
• 15-20 split cashews
• 2 tablespoons fresh cream
• 3 tablespoons oil (divided)
• 2 teaspoons salt (or to taste)
• 2 teaspoons red chili powder
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 2 teaspoons turmeric powder
• 2 bay leaves
• 2-3 green cardamom pods

Green sauce:

• 1 cup green cilantro
• ½ cup mint
• 2 green chilies
• 2 cloves of garlic
• 2 slices of ginger
• 1 lemon
• 1 teaspoon black salt
• 1 teaspoon chaat masala

Method:

1. Heat 2 tablespoons of oil in a pan, add onion, ginger, garlic, green chilies and cashews. Cook until lightly browned.
2. Add salt and spice powder, stir well.
3. Add the tomatoes, cook until soft, then cool the mixture and blend to a fine puree with 1 cup water.
4. Heat 1 tablespoon of oil in a frying pan, add the bay leaves and cardamom pods.
5. Add the blended puree, mix and then add the whipped fresh cream.
6. Add the paneer cubes and simmer for 2 minutes. Check and rectify salt.
7. Add green chutney, mix well and garnish with coriander leaves.