Chef Kunal Jariwala, ITC GRAND CHOLA

Tuesday, 29 January 2013

Vegan No Oloh

Vegan No Oloh

                                           (Smoked eggplant with spices)

It is a Gujarati delicacy. It is prepared by Smoking the eggplants till cooked and then peeling of the skin , the pulp is chopped roughly, which is the main ingredient of the recipe.
This recipe is very popular in Gujarat, especially loved by the Kathiawari tribe of Gujarat, they belong to the Saurashtra region of Gujarat.

It is a very tasty and delicious recipe from Gujarati kitchen. It is a must try recipe.


6 green chillies chopped
4 tblsp oil
a pinch asafoetida
8 sprigs spring onions chopped
2 medium tomatoes chopped
1 kg brinjal
1/2 tsp turmeric powder
salt to taste
12 sprigs green garlic chopped
1 tsp cumin seeds


  • Roast the brinjals till the outer skin is charred.
  • Put them in water and then take off the skin.
  • Mash the pulp.
  • Heat up oil.
  • Mix in cumin seeds and stir fry for a while.
  • Mix in cut green garlic, spring onions and green chillies.
  • Stir fry for 2 minutes.
  • Mix in cut tomatoes, turmeric powder, asafoetida, salt and the pulp of brinjals.
  • Stir fry for few minutes and serve hot.
  • The color of this bharta is green.

Marchwangan Korma (extremely spicy)

Marchwangan Korma (extremely spicy)

India is a diverse country with many regional cultures. Due to the influence of a local culture and geographical location, each state has its own signature specialty which can be because of the use of a specific spice mix which is available only there, or the kind of vegetables which grow there or the cooking method commonly adopted.

This recipe comes from the Kashmiri region of India. Fiery hot in color, deliciously spiced with fennel and garam masala, this kashmiri mutton lifts up the spirits!


             8 chicken legs-thighs
·         8 dried red chilies
·         4 tablespoons oil
·         2 black cardamom pods, roughly crushed
·         3 green cardamom pods, roughly crushed
·         2 cloves
·         2 bay leaves
·         1 (1 inch) cinnamon stick
·         2 medium onions, finely chopped
·         1 teaspoon salt
·         1 teaspoon fennel powder
·         1 teaspoon ginger powder
·         1/2 teaspoon garam masala


     1.        Soak whole, dry chilies in water for 15 to 20 minutes. Puree to a fine paste with little water.
    2.        Heat oil in a heavy bottom pan. Once oil is hot, saute cardamom pods and cloves until fragrant. Add bay leaves, onions and fry till brown
      3. Add chicken and salt. Saute until chicken is nicely browned.
4  Add fennel, ginger powder and the prepared red chilli paste. Saute for 1 to 2 minutes.
5 Add 1 cup of water. Lower heat, cover and simmer for about 15 minutes or until the chicken turns tender and a thick gravy remains. Right before serving, add garam masala and stir.
6 Serve hot over rice.

Sunday, 27 January 2013

Chole Bhature


Chole cooked in exotic spices goes well along with, crispy, hot, puffed batura.
 It is a very tasty and popular north indian dish


2 cups all purpose flour
1 tea spoon yeast
1 cup wisk yogurt
1 tbsp salt 
2 tbsp oil
1 tsp baking soda 
1 tsp sugar

  1. Mix all the ingredients, add water and knead the dough.(stiff dough)
  2. rest it for atleast 30 min in warm temperature.
  3. then again massage it with oil .
  4. divide in to small marble size balls and roll into 3 inch size flat rounds.
  5. deep fry the bhature once the oil is hot, flip it and let it puff.
  6. serve hot with bhature.

Chole masala

1 tbsp cumin seeds
1 bayleaf
1 cup finely chopped onions
1 tbsp ginger garlic paste
2 tbsp chole masala powder (cumin,aamchur, coriander, red chilly, garam masala powder)
1 cup chopped tomatoes
1 and 1/2 tbsp kashmiri red chilli powder
2 cups of boiled chickpeas 
salt to taste

  1. Add oil to a deep cooking vessel, when it turns hot add the cumin seeds.
  2. Now add the bayleaf, it gives a very aromatic twits to the dish.
  3. Its time to add the chopped onions, saute till golden brown and add the ginger garlic paste.
  4. Add the chole masala powder, stir properly and add the tomatoes.Add some water and cook the tomatoes till it gets mixed with teh tomatoes and forms ito a gravy.
  5. Its time to give some spice to your gravy, add some kashmiri red chilli powder according to your taste.
  6. Now add the boiled chickpeas along with some part of its water, along with which it was boiled.
  7. Garnish with chopped coriander and serve with hot bhature.
  8. Enjoy the chole bhature.

Tuesday, 21 August 2012

Fish tagine

Fish tagine 

The Egyptian tagine (pronounced with a hard ‘g’) is much like the better-known Moroccan tajine (pronounced with a soft ‘j’). This recipe uses barramundi instead of the traditional Nile perch, with calamari and prawns drawing on the fruits of Egypt’s Mediterranean coastline and its famous river.


1 barramundi fillet, cut into 2 cm pieces
1 calamari tube cleaned, and sliced
250g prawns, peeled and deveined
½ tbsp olive oil
1 tbsp crushed garlic
Juice of ½ lime (or lemon)
Salt and pepper to taste
1 tsp cumin
½ cup fresh coriander, chopped roughly
1 roasted red capsicum, peeled
3 fresh tomatoes
1 cup chopped celery
1 tsp cumin
1 tbsp tomato paste
Small handful of fresh coriander leaves
Salt and pepper to taste


In a mixing bowl, combine the ingredients for the marinade and mix well. Add the barramundi pieces, calamari and prawns. Mix so the seafood is well coated and marinate for 4 hours.
To make the sauce, blend the tomatoes, capsicum, including the seeds, celery and cumin. 

In a large frying pan heat 1 tsp olive oil on a high heat and fry the red onion until soft. Add the blended sauce mixture and bring to a high simmer. Stir in the tomato paste, salt, pepper, coriander leaves and little cumin.
Cover the base of the tagine with some of the sauce, add the seafood, then cover the seafood with the remaining sauce. Place the tagine plate on the stove over a medium heat for a few minutes to start the cooking process. Then transfer to the oven, pre-heated 180°C for 40-45 mins.
Serve with fresh bread, couscous or rice.

Monday, 20 August 2012

Sunhari Raan Mussallam

Sunhari Raan Mussallam

Awadhi cuisine  is from the city of Lucknow, which is the capital of the state of Uttar Pradesh inCentral-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, andNorthern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of PersiaKashmirPunjab and Hyderabad; and the city is known for Nawabi foods.
The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like kebabskormasbiryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like muttonpaneer, and rich spices including cardamom and saffron.


Leg of Lamb :approx 1kg

Ist marination:

  1. 2 tbsp ginger paste
  2. 2 tbsp garlic paste
  3. Red chilly paste
  4. Lime juice
  5. Salt

2nd marination:

  1. 3 tbsp yoghurt
  2. 1-2 sliced onion
  3. 11/2 tsp cumin seeds
  4. 3 black pepper corns
  5. 3 cloves
  6. 1/2 cinnamon stick
  7. 1 bayleaf
  8. 2 black cardamom
  9. 2 green cardamom
  10. little mace
  11. 1 tsp fennel seeds (optional)
  12. 2-3 tomatoes chopped
  13. 2 tbsp tomato paste
  14. 1/2 tbsp turmeric powder
  15. 1/2 tbsp coriander powder
  16. 1/2 tbsp cumin powder
  17. 1 tbsp red chilly powder
  18. 1/2 tbsp garam masala
  19. salt to taste


  1. Mix ginger, garlic, red chilly paste, lime juice and salt into a paste for first marinade, rub them on to the lamb and set aside for at least 30 minutes , preferably overnight. 
  2. Take yoghurt, onion, red chilli, tomatoes, cardamom, cumin, cardamom and mix it with cloves,cinnamon, bay leaves, mace and garam masala for the second marinade.Add the lamb and smear the marinade over it.
  3. Cover with the foil and leave in the fridge for at least 6 hour or overnight.
  4. Place the covered roasting tin in a preheated oven at 160c and cook for 3 hours.
  5. Cut the meat off the bone into large batons.
  6. Finely blitz the drained sauce in a blender and add a little cream.
  7. Heat ghee in a pan, add the meat batons, saute for a minute or two and add the sauce and bring to boil.
  8. It is traditionally served with shirmal.

Sheermal or Shirmal , is a saffron-flavored traditional flatbread made in IranPakistanLucknow region of India, probably from Persian influences. It is one of the several rare Lucknow delicacies in India. It is also part of the Awadhi cuisine.
It is a mildly sweet Naan made out of Maida (All-purpose flour), leavened with yeast, baked in tandoor or oven. In the olden days, it was made just like roti. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry. It is best served with Lucknow Kababs and can even be relished stand alone. It is sometimes also combined along with Nihari.

Thursday, 16 August 2012



This is one of the classic mixed vegetable preparations made in gujarat. It is called "undhiyu" as it was traditionally prepared in an earthen pot hung up-side down on a fire flame ("undhu" means up-side down in gujarati). The ingredients to this dish are found specifically in gujarat in the winter season. 


  1. 7-8 small Brinjal  (eggplant)
  2. 500gms Flat beans (papdi)
  3. 1 purple yam (kand)
  4. 2 Sweet potato
  5. 2 potatoes
  6. 3 Bananas (ripe)
  7. Oil as required (sesame oil if possible)
  8. Salt to taste

For the paste:

  1. Green garlic 3/4 bunch
  2. Coriander leaves,bunch
  3. Fresh coconut 1
  4. Ginger, 1tbsp
  5. Garlic, 1tbsp
  6. Green chilly, 1tbsp

Addition to the paste:

  1. 2 tbsp Raisins
  2. 1 tbsp coriander powder
  3. 1 tbsp cumin powder
  4. 2 tsp carom seeds
  5. 11/2 tsp asafoetida
  6. 1 tbsp poppy seeds

Methi Muthia:

These Gujarati delicacies are cooked in number of ways - I have seen them steamed, stir fried and fried. I have seen them made Vegan and without. The myriad number of variations for making Muthiyas are quite boggling but each one of them is unique in its own way. I will deep fry them, the fried balls will be used in the final step of the recipe to absorb away the remaining water from the gravy.
  1. 1 cup bengal gram (chickpea flour)
  2. 1 cup fenugreek leaves (methi) ( frozen works too, make sure you thaw it well before adding it and you need not add water additionally this way)
  3. 1 tsp grated ginger
  4. 1/2 tsp chilli powder (or as per taste)
  5. 1 tsp coriander-cumin powder (Jeera-dhaniya powder)
  6. 1/4 tsp turmeric
  7. 1 tbsp curd (optional)
  8. 1 tsp sugar
  9. 1 tbsp vegetable oil
  10. Salt to taste

Method for muthia :

  1. Mix all the ingredients together.
  2. Bind them together to form a stiff dough. If too stiff add few tsp of water to loosen it up and if too watery, add the flours and rest of the ingredients proportionately to tighten it up. It should allow you to shape it into small sausage shaped pieces or any shape you desire.
  3. Deep fry them in oil until golden brown.
  4. Place them in a paper tissue to get rid of excess oil if any.
  5. It can be Served warm as a standalone or with chutneys, But we will leave it for later use.


  1. Prepare a paste of all the ingredients mentioned above, and after the paste is ready, add all the ingredients mentioned after the paste ingredients, mix well.
  2. Slit the brinjals into four, and stuff in the paste.
  3. Slit the bananas on the side, and stuff in the paste and cut into two.
  4. Massage the remaining paste to the flat beans, sweet potatoes and purple yam separately.
  5. Take a deep cooking vessel, add oil to it, as it heats up add the blat beans and saute.
  6. Next step is to add the Brinjals, sweet potatoes and yam, and keep in mind do not stir it any more.
  7. Add two to three cups of water or vegetable stock, and let it simmer for a while.
  8. Finally add the bananas and and muthia balls.
  9. The banans will be cooked in no time, and the sweet juice will go down the vegetables.
  10. The muthia will absorb the remaining water from the vegetables.
  11. Garnish with Green Garlic and Coriander leaves.
  12. It can be served on its own or with Bhakri or puri.


  1. For this recipe, use good amount of oil .

Sunday, 12 August 2012

Rogan Josh

Rogan Josh 

Rogan josh (or roghan josh) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.Rogan  means "oil" in Persian, while josh  means "heat, hot, boiling, or passionate". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.
Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its altitude.


  1. 1kg lamb, cut form leg, washed
  2. 1 cup/220 ml mustard/refined oil
  3. salt to taste
  4. 1/2 tsp asafoetida (hing)
  5. 2 cinnamon sticks
  6. 2 bayleaf
  7. 2 cloves
  8. 1 tsp cumin seeds
  9. 3 tsp red chilly powder
  10. 1/2 cup/ 110g yoghurt
  11. 2 tsp ginger powder (sooth)
  12. 3 tsp fennel (sauf) powder
  13. 3 black cardamoms (badi elaichi), crushed
  14. 3 green cardamoms (choti elaichi), crushed
  15. 1 tsp cumin powder
  16. 1/2 saffron, optional


  1. Heat oil in a vessel; Add salt, asafoetida, cinnamon sticks, bayleaf, cloves, cumin seeds, and meat.Fry till the meat turns brown.
  2. Add 1 cup of water and red chilly powder; keep stirring with a ladle till the colour turns red.
  3. Whisk yoghurt and add to the meat. Add two cups of water, ginger powder and fennel powder; cook till the meat is tender.
  4. Add the cardamom and cumin powder; mix well.
  5. Finally, add saffron.Simmer for two minutes and and serve with steamed rice.


Cook in a pressure cooker, if in a hurry. Personally, I do not use a pressure cooker if the quality of meat is good, as it gets tender while frying.

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