Source :NEWS18 NEWS
Last Updated:May 01, 2025, 10:24 IST
Three bold, chef-curated recipes that blend global flair with Indian soul—perfect for your next indulgent meal.
Created by some of India’s top chefs, each dish balances comfort with sophistication—perfect for weekend entertaining or elevating a weeknight dinner.
From rich baked cannelloni to fiery mushroom ghee roast and herb-laced soya tikka, these recipes showcase bold flavours and refined techniques. Created by some of India’s top chefs, each dish balances comfort with sophistication—perfect for weekend entertaining or elevating a weeknight dinner.
Spinach Ricotta Cannelloni
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By Chef Sunil Dhoundiyal, Executive Chef, Curry Crown
A rich, Italian-inspired bake layered with creamy ricotta, spinach, and herbs, wrapped in pasta tubes and blanketed in a robust tomato-basil sauce.
For the Sauce:
Sauté onion, garlic, bay leaf, thyme, and oregano in olive oil. Add tomato paste, then reduce white wine. Stir in crushed tomatoes, stock, sugar, salt, and pepper. Simmer for 20 mins. Blend smooth and finish with torn basil.
For the Filling:
Mix thawed, squeezed spinach with ricotta, parmesan, shredded cheese, egg, garlic, nutmeg, salt, and pepper.
To Assemble:
Preheat oven to 180°C. Spread some sauce in a baking dish. Fill cannelloni tubes using a piping bag or spoon. Place in the dish, cover with remaining sauce. Bake covered for 30 mins, top with mozzarella and parmesan, and bake uncovered for 15 mins more. Garnish with basil and cheese.
Mushroom Ghee Roast with Nool Paratha
By Chef Harpal Singh Sokhi, KARIGARI
A fiery, coastal-style mushroom curry paired with flaky, layered nool paratha—rich in ghee, spice, and soul.
Ghee Roast Masala:
Dry-roast red chilies, cumin, coriander, fennel, pepper, and poppy seeds. Blend with garlic, ginger, tamarind paste, and water into a smooth paste.
Cook the Mushrooms:
Sauté mushrooms in ghee until browned. Remove. In the same pan, sauté onions, add curry leaves and roast masala. Cook until oil separates. Return mushrooms, season, and finish with lemon juice and coriander.
Nool Paratha:
Make a soft dough with maida, salt, sugar, and oil. Rest for 1 hour. Roll into thin sheets, brush with oil, pleat and coil into spirals. Rest, flatten gently, and pan-fry with ghee until crisp and golden. Clap gently to reveal layers.
Serve hot with the ghee roast and raita or pickle on the side.
Soya Basil-Cilantro TikkaBy Chef Sunil Dhoundiyal, Executive Chef, Curry Crown
A vibrant, herbaceous twist on the classic tikka—made with protein-rich soya and a bright green marinade.
Marinade:
Blend basil, cilantro, garlic, ginger, and chilies. Mix with hung curd, lemon juice, garam masala, cumin, and salt. Coat boiled soya chunks and marinate for 30 mins to 4 hours.
To Cook:
Grill skewered soya at 200°C for 15–20 mins, basting with butter/oil. Alternatively, pan-sear until lightly charred. Serve with mint chutney and onion rings.
- First Published:
May 01, 2025, 10:24 IST
SOURCE : NEWS 18
