It won't be wrong to state that in India, four things unite people in the most beautiful manner and they are Bollywood, Festivals, Cricket and Food. Indians love to bond over them season after season and year after year. And now, when they are already in a festive mood, the most-awaited cricket spell is here. All you need is some interesting food to spice up the environment. Resonating with these emotions, Executive Chef Karan Kohli, Novotel Ibis, Bengaluru, has curated exclusive recipes that are sure to make the matches even more special. In his words, "The much-awaited IPL season is here and what better way to enjoy it than getting together with friends and family over some delicious food."
He shares three delicious and easy-to-make recipes perfect for appetisers and finger foods. "It is no wonder that India is known for its cricket and food, and it is a source of immense pride for every Indian. So, why not celebrate these two?"
Just prepare them a little before the match begins, and you will surely enjoy the flavours and the game.
Onion rings
Onion rings are all-time favourites during any parties or get-togethers. Made with onions and batter with ingredients that give the rings a crispy texture, this nibble can pair well with boozy beverages and mocktails. The beer and peri peri powder lends a unique flavour to it.
Crispy onion rings, Image Source: Novotel Ibis, Bengaluru
Ingredients
- Onion rings 150grams
- All-purpose flour100 gram
- Corn flour 30gram
- Mixed herbs 10gram
- Chilli flakes 10 gram
- Salt 10 gram
- Water 50gram
- Beer 90gram
- Breadcrumbs 200 gram
- Oil 500 ml
- Peri Peri powder 10 gram
Method
- In a small bowl, take 2 tbsp corn flour, ½ cup all-purpose flour, ½ tsp mixed herbs, ½ tsp chilli flakes and salt to taste
- Blend in some water to make a lump-free batter. It shouldn't be too runny
- Now dip an onion ring into the batter and coat well.
- Slowly drop the coated onion ring into panko crumbs and coat well.
- Now for double coating, drop the onion ring again into the batter and wet thoroughly.
- Further, roll in panko crumbs and coat well.
- Fry until the onion rings turn golden brown and crisp.
Serve onion rings with a dip of your choice as an evening snack.
Ananas ke soole
If you are bored of the same meat, seafood or paneer grilled preparations, try this ananas ke soole. Made with pineapple, this has a refreshing spin on the regular kebabs. Hung curd gives it a creamy texture, and the seasoning with condiments creates a sweet, tart, savoury flavour profile.
Pineapple starter, Image Source: Novotel Ibis, Bengaluru
Ingredients
- Pineapple 250 gram
- Hung curd 50 gram
- Mustard oil 50ml
- Cumin powder 20gram
- Coriander powder 20gram
- Kashmiri chilli powder 20gram
- Chat masala 10 gram
- Black salt 5 gram
- Salt 5gram
- Pepper 5 gram
- Lemon juice 10ml
- Chopped onions 15gram
- Sugar 10gram
- Tomato ketchup 10gram
- Pineapple juice 20 ml
- Smoked paprika powder 10gram
- Chopped coriander 10gram
Method
- Marinate the pineapple pieces with the ingredients given under the ingredient box and keep them aside for 15 mins.
- Arrange them in skewers and grill inside the tandoor for 5 mins.
- After grilling for 2 mins, add chopped coriander leaves, sprinkle little chat masala over it, and serve.
Lahori Gosht Ki Chaap
The non-vegetarian eaters drool over the traditional meat-based chaap delicacies. And nothing beats the richness of gosht chaap. Try this simple recipe made with lamb meat; you can also use poultry or goat meat.
Lahori gosht chaap, Image Source: Novotel Ibis, Bengaluru
Ingredients
- Lamb chops 600 gm
- Garlic paste 30 gm
- Ginger paste 30 gm
- Chopped onion 60 gm
- Kasturi methi 20 gm
- Black cardamom 10 gm
- Green cardamom 10 gm
- Cinnamon 10 gm
- Cloves- 10 gm
- Mace powder- 5 gm
- Kashmiri chilli powder- 30 gm
- Turmeric powder 15 gm
- Cumin powder 20 gm
- Black peppercorn 20 gm
- Mustard oil 100 ml
- Hung yoghurt 100 gm
- Ghee 60 gm
Method
- Marinate the lamb chops with ginger, garlic paste, and salt and keep aside for 20 min.
- Take a bowl and make a marinade with the rest of the ingredients.
- Apply the marinade to the chops and leave the bowl covered for another 30-60 min.
- Arrange lamb chops in the skewers and cook in the pre-heated tandoor till tender.
- Once chops are cooked and have a nice charred texture on top, remove them from the tandoor.
Garnish with fresh coriander leaves; serve hot with mint chutney and onion rings.