PEAKLIFE

As India is in a state of complete lockdown and restaurants have limited their menus and orders, let us look at some of the delicacies you can make at home during this period.

Corona Virus outbreak has created a havoc in the F&B industry and all restaurants have been shut down to ensure the safety and good health of their staff members and guests.
Here are a few recipes from your favourite restaurants that are easy to cook & enjoy at home.

BUTTER CHICKEN

Enjoy authentic butter chicken at Cayenne, a fine dining restaurant in Noida headed by Chef Deepak Bisht who shares his recipe of this mouth-watering delicacy.

Ingredients

• • 1 tablespoon oil
• • 1 tablespoon butter
• • 1 medium onion diced
• • 1 teaspoon fresh ginger finely minced or grated (or use paste)
• • 2-3 cloves garlic finely minced or crushed
• • 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
• • 1 can 6 oz. tomato paste (or 8-10 oz can of tomato sauce)
• • 1 tablespoon garam masala
• • 1 teaspoon chili powder or paprika, adjust to taste
• • 1 teaspoon Fenugreek I use powder, but seeds or mustard seeds can be used too, optional*
• • 1 teaspoon cumin
• • 1 tsp salt
• • 1/4 tsp black pepper
• • 1 cup heavy cream sub for half & half or yogurt for low fat
• • Hot cooked rice and naan for serving

Instructions

1. Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
2. Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
3. Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.

RED SAUCE SPAGHETTI

I Sacked Newton’s Head Chef, Ceicil Raj is renowned for his delicious food and a great ambience do try the recipe during this time.

Ingredients

• • 250 grams Spaghetti Pasta
• • 1 Carrot, thinly sliced
• • 1 Green Bell Pepper, thinly sliced
• • 1 teaspoon Dried oregano
• • 1 teaspoon Red Chilli flakes , optional
• • 1/4 cup Fresh cream
• • Salt , to taste
• • 1 tablespoon Extra Virgin Olive Oil

Tomato Basil Sauce For Pasta

• • 500 grams Tomatoes , get red ripe ones
• • 6 cloves Garlic , finely chopped
• • 1 Onion , finely chopped
• • 4 sprig Basil leaves , roughly torn
• • 1 tablespoon Extra Virgin Olive Oil
• • Salt and Pepper , to taste

Method

1. To begin making the Spaghetti Pasta Recipe In Creamy Tomato Sauce start by boiling the Del Monte spaghetti pasta in hot water and a little bit of salt. Keep a saucepan filled with water over medium heat.
2. Drop in the spaghetti pasta and a pinch of salt and leave it to boil. Boil the spaghetti pasta till it just the biting consistency which is the al dente.
3. Strain the water and rinse the cooked spaghetti pasta over cold water, to stop cooking the pasta. Drizzle the pasta with olive oil and keep aside.
4. The next step is to make Tomato basil sauce. Into a pressure cooker, cut the tomatoes into half and place the tomatoes into a pressure cooker. Allow the tomatoes to pressure cook just for one whistle.
5. After the first whistle releases the pressure immediately and allows the tomatoes to cool. Once cooled, drain the water from the tomatoes. Remove the skin from the tomatoes and place the pulp into the mixer grinder and make a smooth puree.
6. Once the puree is ready. keep this aside.
7. Heat olive oil in a saucepan over medium heat. Add the garlic and onions. Saute the onions until the onions become tender.
8. At this stage add the carrots and capsicum and roast the vegetables until soft and is cooked. Once cooked add in the freshly made tomato puree, the basil leaves, red chili flakes, oregano, salt and pepper and bring the mixture to a brisk boil for 3 to 4 minutes.
9. Stir in the cooked spaghetti pasta into the tomato basil sauce.
10. Stir in the cream, and stir fry Spaghetti Pasta the on high heat until the spaghetti gets well coated with the sauce.
11. Serve the Spaghetti Pasta hot with garlic bread.

CHICKEN BOLOGNESE LASAGNE

founder of Theos Restaurants, Chef Gaurav Wadhwa is considered a role model for new-age chefs and entrepreneurs. Sharing with us one of his favourite recipes to make our quarantine special.

Ingredients

1. 1/4 cup olive oil, divided
2. 1 250-gram pack white button mushrooms, sliced
3. 1 medium zucchini, sliced
4. 3 cloves garlic, peeled, chopped
5. 1/2 kilo chicken breast, ground
6. 3 tablespoons prepared sun-dried tomato pesto
7. 3 cups tomatoes, diced
8. 1/2 cup water
9. 5 leaves basil
10. 12-16 sheets spinach lasagna
11. 2 1/2 cups mozzarella cheese, shredded finely, divided
12. 1/2 cup parmesan cheese, fresh, shredded finely, divided
13. salt, to taste
14. ground black pepper, to taste

Method

1. Preheat oven to 350? F.
2. In a large sauté pan over medium heat, heat enough oil to coat the bottom. Sauté mushrooms until browned. Season with salt and ground pepper, to taste. Transfer to a bowl. Repeat with zucchini. Set aside.
3. In a large sauté pan over medium heat, heat enough oil to coat the bottom. Sauté mushrooms until browned. Season with salt and ground pepper, to taste. Transfer to a bowl. Repeat with zucchini. Set aside.
4. To assemble, in a 9-inch square glass baking dish, cover bottom with Bolognese. Layer with pasta sheets, breaking sheets. Cover with Bolognese, then mozzarella and Parmesan. Repeat with zucchini and mushrooms.
5. Bake in the preheated oven until the mozzarella has melted. Slice and serve.

PANEER MOMOS

We know your pain and we know that you miss momos the most so Chef Prakash, NRI Chaiwala, shared the recipe of his succulent paneer momos!

Ingredients

FOR DOUGH:

• 1½ cup maida / plain flour
• ½ tsp salt
• 1 tsp oil
• Water, For Kneading

FOR STUFFING:

• 3 tsp oil
• 3 clove garlic, finely chopped
• 1 inch ginger, finely chopped
• 1 chilli, finely chopped
• 4 tbsp spring onion, chopped
• 1 onion, finely chopped
• 1 cup cabbage, finely chopped
• 2 tbsp capsicum, chopped
• 1 cup paneer / cottage cheese, grated
• 1 tsp pepper, crushed
• ½ tsp salt

INSTRUCTIONS

• firstly, knead the dough again slightly and pinch a small ball sized dough.
• dust with maida and roll thin.
• place a tbsp of prepared paneer stuffing in centre.
• start pleating from one side.
• pleat until you reach ¾ of the circle.
• now seal the pleated part with other part and secure tight.
• heat a steamer and arrange the momos in the tray without touching each other.
• furthermore, steam momos for 12-15 minutes or till shiny sheen appears over it.
• finally, paneer momos recipe is ready to enjoy with momos chutney.

DAL MAKHNI

Casual dining restaurant Kutumb’s Executive Chef Ranjeet shares what it takes to make a lip-smacking Dal Makhni at home.

Ingredients

• ½ cup whole black lentil or sabut urad dal or black gram
• 2 to 3 tbsp rajma or red kidney beans (substitute with black gram)
• 2 to 2½ cups water for pressure cooking – more for pot
• 1 small bay leaf or tej patta (optional)

Tempering ingredients

• 2 to 3 tbsp unsalted butter or oil
• 1 medium onion finely chopped
• 2 medium tomatoes fine chopped deseeded or ¾ cup tomato puree
• 1½ tsp GINGER GARLIC PASTE or 2 tsps finely chopped or crushed well
• 1 green chili slit optional or hari mirch
• Salt as needed
• 1 to 1 ½ cups water to add later (half cup each time while simmering)
• 3 to 4 tbsps cream
• Whole spices (or substitute with ¼ tsp garam masala)
• ¼ to ½ tsp cumin or jeera
• 2 green cardamoms or elaichi (optional)
• ½ inch cinnamon piece or dalchini (optional)
• 2 cloves or laung (optional)
• 1 small black cardamom or badi elaichi (optional)
• Spice powders
• ¼ tsp turmeric powder or haldi

• ½ to ¾ tsp red chilli powder or lal mirch powder
• ½ tsp GARAM MASALA
• 1 tsp coriander powder or daniya powder (optional)
• ¼ tsp kasuri methi or dry fenugreek leaves (optional)
• 1/8 tsp hing or asafoetida (optional)
• For garnish
• 1 tbsps butter or 1 tbsp cream

METHOD

Preparation

• Wash urad dal and rajma together several times and soak overnight or at least for 4 to 5 hours.
• Rinse both the lentils a few times.
• Then drain and add them to the cooker or pot. Also, add the bay leaf. Pour 2 to 2½ cups of water.
• Pressure cook for 8 to 10 whistles on medium heat. You can also cook in a pot until soft and tender adding more water whenever needed. If cooking in an instant pot, pressure cook on high pressure for 30 mins.
• Both urad dal and rajma must cook to very soft. When mashed with a spoon the dal and rajma must be soft and get mashed well easily. If not then pour another half cup water and continue to cook for another 3 whistles on medium heat.

Recipe

• Heat a heavy bottom pot / pan or handi with butter or oil.
• Add all whole spices – cumin, cardamoms, cloves & cinnamon. All spices are optional except cumin. Allow to crackle.
• Then add hing, ginger garlic and green chilli. Saute until aromatic.
• Next throw in the onions and fry until they turn golden.
• Then transfer tomato puree, turmeric, chilli powder, garam masala, coriander powder (optional) and salt.
• Saute well until the masala leaves the pan.
• Pour the cooked dal or lentils along with the stock.

Slow cooking dal makhani

• Stir and cook on a low flame until the dal thickens. I cook for about 60 mins stirring often in between to prevent burning the bottom. Slow cooked dal tastes best.
• You will need to add half cup water whenever the dal thickens. It may need about 1 to 1½ cup water more as and when needed.
• You will be left with a thick creamy dal makhani. Sprinkle Kasuri methi if using. Pour cream and stir. Turn off the stove & keep it covered.
• Garnish dal makhani with butter or cream, coriander leaves & ginger juliennes. Serve dal makhani with naan, basmati rice, roti or jeera rice.