Chef's share quick-to-make recipes to try at home for IPL's latest edition

Ragi cracker chaat

Ragi cracker chaat

Time: 15 mins
Serves: Three

Ingredients
. Any 2 packs of ragi crackers
. 2-3 boiled and mashed sweet potatoes
. 1 large tomato
. 2 large onions
. 1/2 cup hung curd
. 2tbsp green chutney
. 2 tbsp tamarind chutney
. Salt (as per taste)
. Chaat masala (as per taste)

For garnish
. Sev
. Chopped coriander leaves

Method
Mix all the ingredients in a bowl until incorporated. Once mixed, move it to a plate or a bowl, and garnish it with sev and coriander leaves.

Aditi Handa, The Baker's Dozen

Stuffed tangdi kabab

Time: 40 minutes
Serves: Three

Ingredients
(for stuffing the drumsticks)
. 100gm chicken keema
. ½ tsp jeera
. 50 gm onions, finely chopped
. 5 green chillies, finely chopped
. 1 inch ginger, finely chopped 3 to 4 garlic cloves, finely chopped
. ¼ tsp garam masala powder
. ¼ tsp turmeric powder
. ½ tsp dhania powder
. ¼ tsp jeera powder
. 2 tbsp oil
. Salt as per your taste
. Chopped coriander
. Lime juice

Preparing the stuffing:
Heat oil in a pan and add jeera. Once the jeera crackles, add onions and sauté till translucent (no browning required). Add ginger and garlic, and sauté for one to two minutes. Add all the dry masala and bhunao on low-medium flame for two to three minutes. Add chicken keema, salt to taste, and mix everything well in the pan (do not add water at all). Sauté for two minutes. Cover and cook on medium heat to let the water from the keema release. Keep a check. When the juices start to dry, reduce the heat to low. Switch the flame off when the keema is dry and coarse. Add a dash of lime juice. Sprinkle with green chilies and chopped coriander. Place it on a plate and let it cool.

Ingredients
(for chicken drumsticks marinade)
. 6 chicken drumsticks, with or without skin
. 3 tbsp red chilli powder
. 1 1/2 tbsp dhania powder
. 1 tbsp jeera powder
. ¼ tsp haldi powder
. 1/2 tsp garam masala powder
. ¼ tsp black pepper powder
. Juice of 1 medium-sized lemon or 2 tbsp of curd
. 1 tbsp oil
. Salt as per your taste
. Mix all the above ingredients in a bowl

Preparing the chicken drumsticks:
Push your finger between the bone and the meat and create a pocket from the top end of the drumsticks (the thicker side). You can begin using the tip of the knife and then use your fingers. Apply the chicken marinade to the drumsticks and keep in the fridge for 15 to 20 minutes. Do not throw the extra marinade away. It will be used later while serving.

Assembling the drumsticks:
Remove the drumsticks from the fridge. Stuff the keema in the drumstick pockets right till the bottom. Be gentle and push the keema with your fingers. Stuff all the drumsticks till the top. To secure the keema from falling off and to avoid spoiling the oil, tie a thread around the chicken.

Method
Shallow fry the drumsticks on a low to medium flame. It will take around 15 to 20 minutes (depending on the size and quality of the chicken drumsticks). Drop these fried drumsticks in the leftover marinade and toss it. Sprinkle chaat masala and serve hot with onion rings, green chutney and lemon wedges.

Jabeen Salauddin, Ammeez Kitchen

Crunchy tangy potato fries with skin

Time: 30 minutes
Serves: 2

Ingredients
. 2 large potatoes (cleaned, diced)
. 7-8 garlic cloves, chopped
. Chopped coriander leaves
. 2 tsp lime juice
. Salt as per taste
. 1 tsp red chilli flakes
. 2 tsp mustard oil/cooking oil
. 1 tsp turmeric powder
. ½ tsp amchur powder

Method
Cut the potatoes into large dices with the skin on. Take a heavy-bottomed pan, put it on high flame. Once heated, add the mustard oil. Let it heat on a low flame. Add the chopped garlic and chilli flakes on high flame and stir continuously till they turn brown. Add the diced potatoes and stir them together by adding the salt, turmeric powder, and lime juice. Cover with a lid and let it cook for seven to 10 minutes. Keep checking in between, stirring occasionally. Check if the potatoes are cooked by lightly pushing the spatula in. When cooked, add the freshly chopped coriander leaves and sprinkle the amchur powder. Place it in a serving bowl and serve hot along with tomato ketchup.

Sneha Senapati, home chef