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Damian
Bel-Air Restaurant, London

Add red chilli powder, chaat masala, cumin powder and mix.
Heat a little oil in a non-stick pan.

Shape the mixture into small cutlets, roll them in rice flour and place in the pan to shallow fry. When the underside is done, flip over and cook till both sides are evenly golden.

Serve hot with tomato ketchup or green chutney.

For The Corn Filling
1 1/2 cups boiled tender sweet corn kernels (makai ke dane)
1/2 cup finely chopped onions
1 slit green chilli , finely chopped
1/4 cup low fat milk mixed with 2 tsp cornflour
2 tsp low fat butter
salt and freshly ground black pepper powder to taste

For The Topping
2 tbsp grated mozzrella cheese

Method

Wrap the potatoes in an aluminum foil and bake in a hot oven at 200°c (400°f) till tender (about 30 minutes).
Cool slightly, remove the foil and split each baked potato horizontally into two.
Scoop the potato halves a little so that a slight depression is formed for the filling. Keep aside.

For the corn filling

Heat the butter and fry the onions for ½ minute.
Add the green chilli and fry again for a few seconds.
Add the corn, milk and corn flour mixture, salt and pepper and cook for 2 minutes, till the sauce thickens. Keep aside.

How to proceed

Fill each potato half with the corn filling top with the grated cheese and bake in a hot oven at 200°c (400°f) for 10 minutes. Serve hot.

Mix all of the above ingredients and let the chicken marinate for 6-12 hours, more the better.

Herbs, spices and condiments used are as follows
8 cloves
1 Cinnamon stick
6 green Cardamoms
2 Bay leaves
1/2 Teaspoon shahi jeera (caraway seeds)
A few pinches grated nutmeg and mace each
1 Teaspoon Coriander powder
1 Teaspoon red Chili powder (to taste)
5-6 Tablespoon of chopped fresh mint
2-3 chopped green Chilies
4-5 chopped Tomatoes
A whole bunch of fresh coriander leaves
For fried onions
About 8-9 medium size onions

Other Ingredients
Oil for deep frying and 3-4 tablespoon for cooking
1 Tablespoon of ginger garlic paste
1/2 cup of milk
A few strands of Saffron (kesar)
Desi ghee (clarified butter) about 6-7 Tablespoons
Cashew nuts ( a few or as many as you want)
Raisins and almonds are optional
Salt to taste

Alternative authentic ingredients
1 tablespoon Gram Masala Powder
1 tablespoon or less of Green Cardamom Powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
a pinch of red chilli powder(Optional)
a pinch of green chilli(Optional)
2 – 3 teaspoon garlic powder
2 -3 teaspoons of onion powder
2 – 4 teaspoons ginger powder
1 kilo basmati, jasmine or ganador rice
1 cup tomato paste(not tomato sauce)
1 cup milk or cream
Yogurt
Salt to taste
Coriander leaves
Saffron
Egg
Potato

For Serving
baked tortilla chips
potato wedges

Method

Cut the avocados into half and scoop out all the pulp. Mash it with the back of a spoon.
Add all the remaining ingredients and mix well.
Keep refrigerated for at least an hour. Served chilled.
Serve with baked tortilla chips and potato wedges.

Handy tip :

Put a little lemon juice in a thin layer on the surface of the avocado dip. Keep covered to prevent it from oxidising and turning black.

RECIPE SOURCE : Chips and DipsBuy this cookbook