Street's the word

Delhi is known for its street food. Travel to any place in the happening city and you will find lip-smacking food items that won’t burn a hole in your pocket. However, not everyone is comfortable with food from roadside stalls. Some are concerned with the hygiene, while other don’t trust the quality of the ingredients used. Yet others do not feel like standing on the road to eat. But, that doesn’t imply that these people should be exempted from experiencing Delhi’s culinary delights. Hence, the cities is witnessing an emergence of restaurants that take delicacies from the street and give them a restaurant-friendly avatar; sometimes, they even modify them for (maybe) the better. Sudhanshu, a chef at one such restaurant, believes as long as authenticity is there, each person has his or her own creative freedom to play around a bit.

Ghee Chicken Tacos  

Tortilla sheet (3pcs cut
from 1) - 1 piece
Chicken ghee roast mixture (40gms each) - 120gms
Mint mayo - 12gms
Coconut chiplets - 2.5gms
Ghati masala - 5gms
Fried curry leaf - 2 pieces
Radish micro greens - 2gms
Madras chilli fry - 3gms
Curry mayo - 12gms

Ghee Roast Chicken Mix

Heat ghee on a pan, add whole spices (crushed black peppercorn 2gms, cloves, 1gm, green cardamom 2gms), then add chicken (120gms) and sauté.
Keep the chicken soaked in ghee, pick out whole spices.
Heat ghee in a pan and add mustard seed (2gms), and wait till crackle. Add curry leaves (4gms), garlic (3gms), ginger chilli (1gm) and sauté. Add cooked chicken. Add onion (30gms) till golden brown. Add the dry masala powders (garam masala 1.5gm, jeera powder 1.5gm, coriander 1.5gm) and cook.
Add tamarind pulp (15gms), coconut milk (45ml), and reduce till gravy is thick.
Add chopped coriander (2.5gms); salt to taste and lemon juice; remove from heat.

 Steps

Cut the tortilla sheet with a round cutter as a standard size to get three pieces.
Heat these on a pan to golden brown.
Cook ghee roast chicken in a pan.
Place the tortilla on a plate, apply mint mayo.
Add curry mayo and mint mayo on the sheet and add the hot ghee roast chicken mixture.
Add the coconut chiplets, fried curry leaves, fried Madras chili chopped.
Garnish with microgreens, and ghati masala on the side.

— Recipes by Chef Sudhanshu,Foxtrot

Paprika tossed Prawns with Guacamole

Paprika Prawns - 1 portion
Guacamole - 1 portion
Yellow butter - 30ml
Garlic chopped - 5gms
Paprika powder - 3gms
Cherry tomatoes - 5gms
Mizuna leaves - 5gms
Microgreens - 2gms
Lemon wedge
Salt to taste
prawns’ preparation

Marinate prawns (80gms), paprika powder (5gms), salt, crushed black pepper (1gm), chopped garlic (5gms), lemon juice (5ml), olive oil

Steps
Add butter and garlic in a pan on a slow flame and sauté.
Add prawns and cook. Finish with paprika powder, lemon juice and seasoning.
Serve with lemon wedge, mizuna and cherry tomato salad.

All you need is a plateful of kulchas
Be it morning 7am or midnight, the Capital offers food for those who are in need of a snack. There are multiple outlets in and around the city for that purpose. While there a world of street food options, if you’re in a hurry (maybe you have to rush to the airport), chole-kulche is one healthy, tasty and pocket-friendly dish that you can opt for. And, if you have the ingredients at home, making one isn’t much of a difficult thing, we guess. Sunila Bahl, Head Chef, Koolchas,  shares her secret quotient with all the foodies out there. According to the Chef, there are five thumb rules that one should keep in mind while making
a kulcha:
Check the expiration of the yeast and white flour always before using it.
The dough should be sticky and wet.
Don’t forget to leave the dough for proofing for an hour. The process is very important to making the kulchas softer.
Milk must be warm not too hot.
Other than this basic recipe of a kulcha, one can add their favourite vegetables to make it their own style. Paneer, aloo-pyaaz, chicken keema are some of the popular choices here.

Plain Kulcha
For Dough’s Ingredients

Hot water- 2 cups
White Flour - 1 cup
Salt to taste
Sugar -½ tsp; Oil - 1tsp
Yeast -½ tsp; Milk- 1 cup

Method
Take warm milk in a bowl. Add oil, yeast, and sugar.
Mix well, cover it and keep it in a warm place for 10 minutes. n  In a big mixing bowl, take flour and salt. Mix them well.
Add milk mixture and knead a soft dough for 5 to 7 minutes.
One should knead the dough with their hands so that it can be more soft and properly kneaded.
Grease bowl, then place the dough. Also, apply some oil, cover it with plastic wrap and let it ferment for an hour.
An hour later, one will see the dough has doubled in size.