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Bingeing while watching TV, especially when there are IPL matches on, is something all Indians are guilty of doing. During Indian Premier League season 11, make sure you're not stuffing yourself with unhealthy food and carbonated sugar-loaded soft drinks. Instead, cook up these easy, healthy recipes for yourself and your cricket-crazy family.
Kacche Aam ka Mahi (by Sous Chef Lokesh Jarodia, Novotel Imagica Khopoli)
Ingredients
Fish 180gms
Raw mango 100gms
Whole jeera 10gms
Whole red chilli 5gms
Turmeric powder 5gms
Jeera powder 5gms
Red chilli powder 3gms
Salt 3gms
Onion 200gm
Tomato 80gms
Oil 10ml
Mustard seed 2gms
Sugar 10gms
Coconut milk 15ml
Garam masala 2gms
Method
Heat oil in a pan and add the mustard seeds and fenugreek seeds. Let the mustard seeds splutter. Add in the ginger, green chillies.
Add the onions and fry till the onions are soft.
Take a small cup and add in the masala powders to the cup. Turmeric powder, red chilli powder and coriander powder. Add water and make a paste.
Add the paste, tomato and the salt to the pan. Saut for a couple of minutes. Add in the mangoes and a cup of water. Let it come to a boil.
In the meantime, grind the coconut with about half a cup of water to a smooth fine paste. Add it to the pan.
Add in the fish pieces and let the curry simmer for 10-12 minutes on medium flame. Remove from heat and let it rest for 15 minutes before serving.
Read:Tips by Rujuta Diwekar - how to stay fit while watching IPL on TV
Karri Murgh Tikka (by Sous Chef Lokesh Jarodia, Novotel Imagica Khopoli)
Ingredients
Chicken leg boneless 180gms
Raw mango 100gms
Ginger 10gms
Garlic 10gms
Green chilli 8gms
Salt 5gms
Turmeric powder 5gms
Garam masala 2gms
Jeera powder 5gms
Lemon 10gms
Besan 20gms
Egg 1no
Mint 15gms
Coriander 20gms
Curd 100gms
Method
Make the marinade by mixing all the ingredients. Boil the mangoes and make a puree of it.
Now add chicken and keep it overnight.
Now arrange marinated chicken on a skewer and cook it in tandoor. Serve it hot.
Ragi Paratha (by Chef Ajay Chopra, Culinary Mentor at The Empresa Hotel)
Ingredients
For The Dough
1 cup ragi (nachni / red millet) flour
salt to taste
Stuffing:
Paneer
Pomegranate
Anardana
Coriander leaves
Method
Make a dough with ragi, salt, water, ghee.
For stuffing :
Mash the panner, add all the ingredients to it.
Divide stuffing into equal portions.
Stuff them in the dough.
Roll them & cook on tawa.
Serve hot with curd.
Black grape gazpacho (by Chef Ajay Chopra, Culinary Mentor at The Empresa Hotel)
Ingredients
Black grapes 50 gms
5 black peppercorns
1 teaspoon lemon juice
1 1/2 cups plus 1 tablespoon white grape juice
20 ml red wine
10 gms white sugar
10 gms almond, blanched
5 ml. tabasco
Method
Juice the grapes.
Make a paste of almond.
Take wine; add grape juice, sugar, blend it well.
Strain the mixture through a muslin cloth.
Add lime juice, crushed peppercorn.
Transfer soup to a bowl and chill, covered, in a larger bowl of ice.
Rim the shooter glass with Tabasco and salt.
Serve cold.
Image source: Shutterstock