21 May,2024 09:28 AM IST | Mumbai | Shriram Iyengar
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Kolkata is my birthplace, and my love for cricket should be evident from the fact that I have specials for the match days. Cricket matches can be tense high-scoring games with last-minute finishes. Fish fry is quick, simple and the ultimate dish for a Bengali.
Debanjan Das, chef and founder, Bhutu's Kitchen, Bandra
Ingredients
>> Fillets of bhetki >> Salt to taste
>> 20 ml lemon juice >> 2 onions
>> 6 cloves of garlic
>> 8 green chillies >> 5-6 sprigs of coriander >> 2 sprigs of mint leaves >> 10 gm roasted black pepper >> 3-4 eggs
>> 100 gm breadcrumbs >> Mustard sauce (kasundi) as condiment
Method
For the marinade: Marinate the bhetki fish fillets for half an hour with salt and lemon juice.
Make a fine paste of onions, garlic and green chillies. Add finely chopped coriander leaves and crushed and dry roasted black pepper. Marinade the fish fillet in this green paste, and set aside for half an hour. In a bowl, beat three eggs and add some water to it. Spread the breadcrumbs on a flat surface/large plate. Add salt to both.
For the fish: Add the fish fillet to the breadcrumbs. Dip the fillet in the beaten egg. Then, apply a second coat of breadcrumbs. Using a knife, press the sides of the fillet and give them desired shape. In a pan, heat oil.
Fry the fillet for three to four minutes on each side.
Ensure that the oil is hot for a desired crunch. Serve with a side of onion salad and a few spoons of kasundi (mustard sauce).
Royal celebrations
I think the Royals have a good chance against any opposition in the playoffs. My personal favourite this season has been Yuzvendra Chahal for his consistency. I like my match-day meals to be quick and handy. The chicken karage is a tasty one, and can be whipped up quickly, too.
Rahul Shrivastava, head chef, Sesame, Hyatt Centric, Juhu.
Ingredients
>> 500 gms chicken (boneless) >> 200 gms light soya sauce >> 50 gms sake
>> 50 gms sesame oil >> 30 gms togarashi powder >> 15 gms hondashi powder
>> 15 gms salt >> 15 gms aromat powder >> 1 ginger
>> 20 gms potato starch
Method
Marinate the chicken overnight with sake, sesame oil, togarashi, salt, aromat powder and chopped ginger. For frying, dry dust the marinated chicken with potato starch. Fry till it forms a crispy layer on the chicken, then take it out. Fry it again in a minute, so that it is golden brown and cooks completely. Serve with any tartar or honey-based sauce.
Beyond the biryani
I watch cricket, but more as a habit than passion. Hyderabad has been a standout performer this season, with some terrific hitting. For them, the underrated recommendation would be safari murgh. The term safari comes from safar or travel, and it is cooked mainly in its own oils.
Reshma Mane, home chef, Every Aroma, Santacruz
Ingredients
>> 300 gms chicken (you can make this dish with mutton too) >> 2 onions, sliced
>> 2 tbsp ginger garlic paste >> 4-6 whole dried red chillies >> 1 tsp turmeric powder
>> 2 tsp black pepper powder >> 2 tbsp coriander seeds
>> 1/4 cup yoghurt >> 1/4 cup oil
>> Salt to taste
Method
Marinate the chicken/meat with all the ingredients mentioned, except the yoghurt and oil. Keep aside for at least
an hour. In a kadai, heat oil and add the marinated meat. Do not cover. Cook the meat on a low flame till done. Stir at regular intervals. Once the meat is cooked, add the yogurt, turn the heat up and dry out the dish a little more. Serve hot with hot roti.
Quick cooking tip: On the roti, spread a little green chutney, place the cooked meat on top. Sprinkle fresh coriander and sliced onions. Squeeze a lemon and enjoy as a wrap
Savouring Bengaluru's fire
I think Virat Kohli and his inspirational performances are the reason for Royal Challengers Bengaluru entering the playoffs. After that win against Chennai, I feel our confidence is high, and we are in great form. We have a good chance of winning the cup.
R Mani, head chef, Nandhini Deluxe, Bengaluru
Ingredients
>> 2 cups carrots, thinly sliced into rounds >> 1 cup gram flour (besan) >> 2 tbsp rice flour >> 1 tsp red chili powder >> 1/2 tsp turmeric powder >> Salt to taste >> Water (as needed for the batter) >> 1/2 cup curd (yogurt) >> 1 tbsp sugar >> 1 tsp red chili powder >> 1 tsp garam masala >> 1 tsp cumin powder >> 1 tsp coriander powder >> 2 tbsp tomato sauce >> 2 tbsp mustard oil >> 1 tsp chaat masala >> 1 teaspoon ginger-garlic paste >> 2 cloves garlic, finely chopped >> 1 onion, finely chopped >> 2-3 green chilies, finely chopped >> 8-10 curry leaves >> Oil for shallow frying
Method
For carrots: In a bowl, mix gram flour, rice flour, red chilli powder, turmeric powder, and salt. Add water gradually to form a smooth, lump-free batter. Dip each carrot slice into the batter. Heat a pan with oil over medium heat. Shallow fry the carrots until both sides are golden brown and crispy.
For tempering mixture
In a bowl, combine curd, sugar, red chili powder, garam masala, jeera powder, dhaniya powder, tomato sauce, mustard oil, chat masala, and ginger-garlic paste. Mix well. In a small pan, sauté onions chopped garlic, green chilies, and curry leaves. Sauté until onion and garlic turn golden brown and the mixture is aromatic. Add to the curd mix. Pour it over the shallow-fried carrot slices. Toss gently to ensure the slices are well-coated. Garnish with fresh coriander leaves and serve hot.
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