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m a m t a p k s @ g m a i l . c o m
mamta kashyap kachroo
the
cookproject
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SPAGHETTI CARBONARA
The easiest pasta dish you will ever make with just 5 ingredients in 15 min, loaded with Parmesan and
crisp bacon goodness!
INGREDIENTS
8 ounces spaghetti
2 large eggs
3/4 cup grated Parmesan
Chicken boneless diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
In a large pot of boiling salted water, cook pasta according to package
instructions; reserve 1/2 cup water and drain well.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add chicken and cook until brown
and crispy, about 6-8 minutes; reserve excess fat.
Preparation Time Cooking Time Serves
5 Minutes 15 Minutes 4
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ACHARI BAINGAN
INGREDIENTS
To be mixed into a marinade
2 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil
Other ingredients
2 cups brinjals (baingan / eggplant), cut into 1" cubes
oil for deep frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
Preparation Time Cooking Time Serves
15 Minutes 15 Minutes 4
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1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup curds (dahi), whisked well
1/2 cup cream
3 tbsp chopped coriander (dhania) for the garnish
INSTRUCTIONS
Combine the brinjals with the prepared marinade and toss gently. Keep aside
for 15 minutes.
Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown.
Keep aside.
Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds,
cumin seeds and asafoetida in a small bowl and keep aside.
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Heat the oil in a pan and add the above mixture.
When the seeds crackle, add the onions, ginger-garlic paste and green chillies
and saut till the onions turn translucent.
Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango
powder and salt and saut for 2 minutes.
Add the curds, fried brinjals and fresh cream and mix gently.
Cook for 3-4 minutes.
Garnish with coriander and serve hot with rice or rotis.
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ALOO GOBI METHI TUK
INGREDIENTS
2 medium potatoes
1 1/2 cups cauliflower florets
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1 cup finely chopped fenugreek (methi) leaves
2 tsp chaat masala
1 tbsp oil
salt to taste
oil for deep-frying
INSTRUCTIONS
Cut the potatoes into thick wedges (lengthwise) with the skin on.
Deep fry the potatoes and cauliflower separately till they are golden brown.
Drain on absorbent paper and keep aside.
Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.
Preparation Time Cooking Time Serves
15 Minutes 25 Minutes 4
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When the seeds crackle, add the ginger-green chilli paste and saut for 1
minute.
Add the fenugreek leaves and saut till the leaves are crisp and lightly
browned.
Add the fried potato and cauliflower pieces, chaat masala and salt and mix
well.
Serve hot.
Tips
An easy way to make a simple version of chaat masala at home is to mix equalparts of black salt, roasted jeera powder and amchur powder.
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BABY CORN AND SOYA STIR-FRY
INGREDIENTS
1 cup parboiled baby corn , cut into 25 mm (1") pieces
1/2 cup soya chunks (nuggets)
2 tsp chopped garlic (lehsun)
1/4 dozen chopped spring onions whites
1/2 cup capsicum cubes
3/4 cup sliced mushrooms (khumbh)
3 tsp soy sauce
2 tbsp tomato chilli sauce
1/2 cup chopped spring onion greens
1 tbsp oil
a pinch of sugar
salt to taste
INSTRUCTIONSoak the soya nuggets in warm water for 10 to 15 minutes. Drain and squeeze
out all the water.
Preparation Time Cooking Time Serves
15 Minutes 25 Minutes 4
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Heat the oil in a non-stick pan, add the garlic, spring onion whites and capsicum
and saut over high flame till the onions turn golden brown in colour.
Add the mushrooms and saut for 1 minute.
Add the soya nuggets and baby corn and saut for 2 minutes.
Add the soya sauce, tomato-chilli sauce, sugar and salt and cook for 2 more
minutes.
Add the spring onion greens and cook for another minute.
Serve immediately.
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CHATPATA DAHIWALA BREAD
INGREDIENTS
5 bread slices, cut into cubes
1/2 cup curds (dahi)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1/2 tsp grated ginger (adrak)
1 onion, sliced
2 tbsp oil
salt to taste
1 tbsp chopped coriander (dhania)
INSTRUCTIONSIn a bowl, combine the curds, turmeric powder, chilli powder and salt with 2
tablespoons of water and mix well.
Preparation Time Cooking Time Serves
15 Minutes 25 Minutes 4
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Add the cubes of bread and mix well till the bread is coated with the curd
mixture.
Heat the oil in a non-stick pan and add the cumin seeds.
When they crackle, add the asafoetida, curry leaves and ginger and saut for a
few seconds.
Add the onion slices and saut till they are lightly browned.
Add the bread mixture and saut over low heat, stirring occasionally till the
bread browns lightly.
Serve hot, garnished with the coriander.
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VEGETABLE AND GARLIC STUFFED MUSHROOMS
INGREDIENTS
15 Mushrooms (Cremini (brown) or white) - cleaned, steam removed and
hollowed out
1 teaspoon Olive Oil
1 Shallot (finely diced)
3 Garlic cloves (crushed)
small bunch of Chives (diced)
1 small Red Bell Pepper
teaspoon Salt
teaspoon Pepper
Olive Oil
Fresh Parsley leaves for garnish (optional)
INSTRUCTIONSPreheat oven to 480F (250C).
Clean mushroom and remove stems. Hollow out the mushroom a bit further
with a small spoon and place mushrooms in a large baking dish.
Preparation Time Cooking Time Serves
5 Minutes 15 Minutes 4
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Finely dice parts of the mushroom that were removed and place in a small
mixing bowl. Add crushed garlic, shallot, chives, bell pepper, 1 tsp olive oil, salt
and pepper to mixing bowl. Mix with a spoon.
Fill mixture into mushrooms using a spoon and push down with your fingers toensure they are stuffed to their limit.
Drizzle mushrooms with a bit of olive oil.
Cover baking dish with foil or lid and bake for 15-20 minutes until mushrooms
are tender.
Garnish with parsley leaves and serve hot.
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BAKED STUFFED TOMATOES
INGREDIENTS
4 large tomatoes
6 tsp. olive oil, divided
cup frozen corn
2 green onions, white and green parts thinly sliced and separated
to 1 small jalapeo, seeded and finely chopped
1 cup drained & rinsed black beans
cup shredded cheddar cheese, divided
cup italian breadcrumbs
1 Tbsp. lime juice
salt and pepper
cup panko breadcrumbs
INSTRUCTIONS
Preheat oven to 450. Slice top inch from tomatoes and scoop out flesh.
In a medium sized skillet, heat 2 teaspoons oil over medium heat. Add corn and
scallion whites and cook until crisp-tender, about 3-5 minutes. Transfer to a
medium sized bowl and add jalapeo, black beans, cup of the cheddar, italian
breadcrumbs and lime juice. Season with salt and pepper.
Preparation Time Cooking Time Serves
10 Minutes 10 Minutes 4
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Coat an 8x8" square baking dish with 1 teaspoon olive oil. Brush tomato skins
with 1 teaspoon olive oil and season with salt and pepper. Fill tomatoes with
corn mixture and and place in baking dish.
Combine remaining cup cheddar, Panko breadcrumbs, greens of the greenonions and 2 tsp. olive oil. Season with salt and pepper. Divide among the tops
of the tomatoes. Tent baking dish loosely with foil and bake 10 minutes.
Uncover and bake until tomatoes are soft and breadcrumbs are golden brown.
Serve and enjoy!
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EASY MEXICAN STUFFED MUSHROOMS
INGREDIENTS
10 Mushrooms (Cremini (brown) or white) - cleaned, steam removed and
hollowed out
8 Cherry Tomatoes (quartered)
cup Sweet Corn
cup Kidney Beans
2 tablespoons fresh Cilantro (chopped)
3 Garlic Cloves (crushed)
1 teaspoon Cumin
teaspoon Salt
teaspoon Paprika
Lime Juice (optional)
Jalapeno (optional)
INSTRUCTIONS
Clean mushrooms and remove stems.
Carefully hollow out mushrooms with a small spoon, and dice what has been
hollowed out. (stems will not be used)
Preparation Time Cooking Time Serves
10 Minutes 8 Minutes 4
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Combine diced mushroom with quartered tomatoes, corn, beans, cilantro,
garlic, cumin, salt, and paprika. (Add diced jalapeno at this time if desired)
Fill mixture into mushrooms using a spoon and push down with your fingers to
ensure they are stuffed to their limit. Drizzle each mushroom with a dash oflime juice if desired.
Place stuffed mushrooms on a foil pan and grill covered on medium-high heat
for 6-8 minutes until mushrooms are tender (if using an oven see NOTES)
NOTES
If using an oven follow these directions: Heat oven to 435F (225C). Place
stuffed mushrooms in a deep roasting pan. Cover roasting pan with tin foil androast in oven (middle rack) for 12-15 minutes or until mushrooms are tender.
If you taste the raw mixture it will taste salty and overwhelmingly like garlic.
Yes, you made it right. After roasting or grilling the mushrooms the flavor will
become milder.
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CHICKEN STUFFED PEPPERS
Ingredients
1 lb. raw chicken breast, chopped into -inch pieces
3 tsp. flour
tsp. salt
2 carrots,
Shredded 2 ribs celery, thinly sliced
1 cup grated cheddar cheese, divided
2 Tbsp. ranch dressing
4 bell peppers, each cut in half from stem to base, seeds removed
Instructions
Preheat oven to 400F.
In a medium bowl toss the chicken with the flour and salt. Add the carrots,
celery, cup of the cheese, the wing sauce and the ranch dressing.
Place the pepper halves on a large rimmed baking sheet. Divide the chickenmixture among the peppers. Top each pepper with 1 tablespoon of the
remaining cheese.
Bake until chicken is cooked through and peppers have achieved desired
softness, 30-40 minutes.
Preparation Time Cooking Time Serves
10 Minutes 30 Minutes 4
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CHILI-LIME PINEAPPLE {MANGO} CHICKEN
SKEWERS
INGREDIENTS
6 Tbsp olive oil
1/4 C fresh lime juice
Zest of one lime
1 tsp chili powder
1/4 tsp cayenne pepper (double that if you like spicy things)
1/2 tsp salt
1 Tbsp sugar
4 boneless, skinless chicken breast halves, cut into 1 inch cubes3 ripe but firm
mangoes, peeled and cut into 1 1/2 inch cubes or fresh pineapple spears cut into
1 1/2 inch cubes. I used about 6-7 large spears.
INSTRUCTIONS
Soak wooden/bamboo skewers in water for 20-30 minutes prior to using them.
This will prevent them from burning on the grill.
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder,
cayenne, salt and sugar.
Place in a zip-lock bag and add the chicken and mangoes (pineapple), stirringgently to coat with marinade. Cover and refrigerate for 2-4 hours.
Prepare grill (or indoor grill pan)
Remove the chicken and fruit from the marinade and thread onto skewers,
alternating the pieces and dividing them evenly.
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Be sure not to smash everything together too tightly. In order for the food to
cook thoroughly and evenly, it needs room! The pieces threaded on should just
barely touch each other.
Cook on grill until nicely charred and cooked through - 6-10 minutes. Serveimmediately - Yum!
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YUMMY HONEY CHICKEN KABOBS
INGREDIENTS
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch piecesSkewers
INSTRUCTIONS
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before
adding chicken, reserve a small amount of marinade to brush onto kabobs
while cooking. Place the chicken, garlic, onions and peppers in the bowl, and
marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread
chicken and vegetables alternately onto the skewers.
Cooking Time Serves
2.5 hours 12 servings
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Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15
minutes, until chicken juices run clear. Turn and brush with reserved marinade
frequently.
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TERIYAKI WINGS
INGREDIENTS
For the wings
2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly
browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife
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INSTRUCTIONS
Preheat the oven to 400 degrees F.
Season the chicken wings with salt and pepper and drizzle a little olive oil onthem so they dont stick to one another. Lay the wings in a single layer on a
baking sheet and bake for 30 minutes, or until the skin gets crispy and the
wings are cooked through. Reduce the oven temperature to 300 degrees F.
Meanwhile, stir together the teriyaki sauce ingredients in a large saucepan.
Simmer over low heat and reduce until slightly thickened. Pour the sauce into a
large bowl. Place the wings into the bowl as well, and toss to coat them with
the sauce. Bake for another ten minutes so the sauce thickens on the wings.Transfer to a serving platter and sprinkle with the sesame seeds and cilantro.
Serve hot.
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CHILE CHICKEN WINGS
INGREDIENTS
For the sauce
1/2 cup sweet chile sauce, such as Mae Ploy
2 tablespoons tahini
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
2 pounds chicken wings, preferably free-range
1/4 cup cornstartch
1 teaspoon baking powder
Peanut oil, for frying
1 tablespoon finely chopped fresh cilantro
1 scallion, thinly sliced
Cooking Time Serves
60 Minutes 4
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INSTRUCTIONS
Combine the chile sauce, tahini, vinegar, soy, garlic, and ginger in the jar of a
blender and puree until smooth, about 10 seconds. Set the chile sauce aside
until ready to use or refrigerate for up to 1 week.
Pat chicken wings dry with paper towels. In a shallow dish, combine the
cornstarch and baking powder. Working in batches, toss the wings in
cornstarch mixture, shaking off any excess cornstarch.
Preheat oven to 200 degrees. Fill a 12-inch cast iron skillet with 1-inch of peanut
oil. Bring the oil to 375 degrees over medium-high heat. Place half of the wings
in oil and fry until golden brown on first side, flip and continue to fry untilsecond side is browned, 5-7 minutes per side. Remove wings to a paper towel
lined plate, then place in the oven to stay warm. Repeat with the second batch
of wings.
Place all of the wings in a large bowl. Pour in chile sauce and toss to thoroughly
coat. Place wings on a plate, garnish with cilantro and scallion. Serve
immediately.
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CHICKEN WINGS WITH MOMOFUKU OCTO
VINAIGRETTE RECIPE
INGREDIENTS
3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar add cilantro
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper
DIRECTIONS:
Preheat oven to 425F. Line a baking pan with parchment paper (or spray thepan with cooking spray). Place the chicken wings on the parchment paper in
single layer. Bake for 20-25 minutes, turning the chicken wings over halfway
during cooking process.
Cooking Time Serves60 Minutes 4
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While chicken is baking, make the vinaigrette. Combine together the remaining
ingredients in a large bowl (large enough to fit all of the wings)
Toss the chicken wings in the vinaigrette to coat.
Tips:
The recipe for the Octo Vinaigrette (all of the ingredients minus the wings) is
straight from book. Really take the time to chop the garlic and ginger finely and
evenly. Don't buy the jarred, paste or puree ginger and garlic, just go for the
real stuff. Also make sure you use a good quality light soy sauce. I like using
low-sodium version. If all you can find is regular soy sauce, I'd recommend
cutting the soy sauce to 3 tablespoons and adding 1 tablespoon of water. If youlove fresh cilantro, you can add 1 tablespoon of minced fresh cilantro to the
vinaigrette as well. You can use any type of chili pepper you want (or omit) and
I've used small, skinny bird's eye chili with the seeds discarded. Feel free to use
jalapeno, serrano or even the big banana chili peppers for less heat.
Instead of frying the wings, I like baking them instead as it's easier and less
messy. I dare not mention "baking is healthier too!" as wings are fattening no
matter how you cook 'em. I buy the chicken wings whole, cut them apart and
freeze the tips for stock.
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ASIAN CHICKEN WINGS WITH LIME, GINGER, AND
SOY SAUCE
INGREDIENTS
12 chicken wings, trimmed of extra fat and skin
3 cloves garlic, minced
2-inch piece fresh ginger, minced
3 tablespoons dark soy sauce
3 tablespoons lime juice + zest of one lime
1 tablespoon honey
2 teaspoon chili sauce, or to taste (I used Sriracha Hot Chili Sauce)
1 tablespoon sesame oil
lime wedges, for garnish
INSTRUCTIONS
Wash chicken wings and pat dry.
Make the marinade by mixing the garlic, ginger, soy sauce, lime juice and zest,
honey, chili sauce, and sesame oil in a large bowl and blend well.
Place the chicken wings in the bowl and coat the chicken wings with the
marinade, turning over the pieces to coat evenly. Cover and marinate the
chicken wings for several hours or overnight.
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Preheat the broiler. Cook the chicken wings on a foil-lined broiler pan for 12-15
minutes, or until the juices have no trace of pink when pierced.
Serve hot with lime wedges.
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GREEN PANCAKES WITH LIME-CILANTRO BUTTER
INGREDIENTS
For the Lime-Cilantro Butter
8 tablespoons (1/2 cup or 115 ml) unsalted butter, at room temperature
grated zest of 1 lime
1-1/2 tablespoons lime juice
teaspoon salt
teaspoon white pepper
1 tablespoon chopped cilantro
garlic clove, finely chopped
teaspoon chile flakes (optional)
For the Green Pancakes
5 cups (150 g) spinach, washed (or use any greens like kale, watercress, etc.)
cup + 2 tablespoons (100 grams) all-purpose flour
1-1/2 tablespoons baking powder
1 large egg
4 tablespoons (1/4 cup or 60 ml) unsalted butter, melted
teaspoon sea salt
Cooking Time Serves
40 Minutes 24
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1 teaspoon ground cumin
cup (150 ml) milk
2 tablespoons plain yogurt
3 green onions, green parts only, finely sliced
1 egg white
grapeseed oil
INSTRUCTIONS
To make the lime-cilantro butter, put the butter in a medium bowl and beatwith a wooden spoon until it turns soft and creamy. Stir in the rest of the
ingredients. Tip onto a sheet of plastic wrap and roll into a log. Twist the ends
of the plastic wrap to seal. Chill until firm.
To make the green pancakes, wilt the spinach with a splash of water. Drain in a
sieve, and when cool, squeeze as much excess water as you can from the
spinach. Roughly chop and set aside.
Put the flour, baking powder, whole egg, melted butter, salt, cumin, milk, andyogurt in a large mixing bowl. Whisk by hand until lumps are smoothed out.
Add the green onions and spinach (or any green leafy vegetable of your choice)
and mix until evenly dispersed.
In another bowl, whisk the egg white with an electric mixer (or by hand, but
this will take longer) until foamy, soft peaks form. Gently fold it into the green
batter.
Pour a small amount of oil into a heavy frying pan and place on medium heat.
For each pancake, ladle 2 tablespoons of batter into the pan. The pancakes will
be about 3 inches in diameter. You can do multiple pancakes at the same time.
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Cook for about 1 to 2 minutes per side, or until you get a good golden-green
colour.
Transfer to a plate lined with paper towels to absorb excess grease. If possible,
keep warm.
Continue making pancakes until batter is used up, adding oil to the pan as
needed.
To serve, pile warm panckes in a stack, place a slice of lime-cilantro butter on
top to melt, and garnish with micro greens.
Notes
You might have leftover lime-cilantro butter, so save for other uses.
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While the bread is in the oven, make the balsamic reduction. Place the balsamic
vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to
low, and simmer, stirring occasionally, until the mixture is reduced by about
half. This should only take about 5-7 minutes. Set aside.
Remove the bread from oven. Top the bread with tomato slices. Season with
salt and pepper, to taste. Add the fresh basil and drizzle with balsamic
reduction. Cut into slices and serve.
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Preheat the oven to Broil. Spread the garlic butter on the bread slices.
Broil for about 3-4 minutes or until toasted.
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GARLIC BREAD MARGHERITA PIZZA
INGREDIENTS
Loaf of french bread
Approx. 2 tbs. roasted garlic cloves
Approx. 2 tbs. butter
2 tomatoes, sliced
Fresh mozzarella, sliced
Fresh basil, chopped
Balsamic vinegar
Fresh ground black pepperLeaf Oregano
INSTRUCTIONS
Slice the loaf of french bread in half vertically, then in half horizontally. Preheat
oven to 400 degrees.
Melt two tablespoons of butter in a microwave safe dish. Chop roasted garlicand add to melted butter. Use a fork to mash garlic with butter to release all
that garlic-y flavor goodness.
Spread butter/garlic mixture on the four pieces of french bread. Drizzle a little
balsamic vinegar on bread. Top french bread with tomato and mozzarella
slices. Sprinkle bread with oregano and top with fresh ground pepper.
Place loaves on cookie sheet, and let cook for approximately 10-15 minutes.
Mozzarella should be nice and melty.
Turn on your broiler to low, and let pizza broil for just a few minutes. Watch
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them the whole time, you don't want it to burn. Cheese should start to bubble
and edges of the bread should be golden.
Remove from oven, top with fresh basil and sprinkle with a little more balsamicvinegar. Cut pieces of bread in half again and enjoy!
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