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  • 5 Mouth Watering Recipes That You Can Make at Home In Just Simple Steps

    Published on September 8, 2020

    Chef Jagadish Purushothama

    Whether you love cooking or not, love for food surpasses all woes. But with limited food delivery options and safety concern, cooking during this COVID-19 phase can be a task.  Here, we coaxed some chefs from Academy of Pastry & Culinary Arts to share some exciting, innovating, and easy to make recipes that you can try during your working from home days.

    Therefore, it’s time to try these lip-smacking recipes right now. From Lamb Donne Biryani to Lamb Tagine (Lebanese Curry). these recipes are the real blockbuster. We meant, greatest of all the time!

    1st Recipe – By Chef Jagadish Purushothama

    Recipe Name – Lamb Donne Biryani

    Ingredients –

    Jeera Samba Rice1 kg
    Lamb Curry cut1.5 kg
    Onions (sliced)500 grms
    Tomatoes (sliced)300 grms
    Ginger Garlic Paste200 grms
    Curd150 grms
    Mint Leaves1 bunch
    Coriander leaves1 bunch
    Ghee200 ml
    Oil100 ml
    Bay leaf2 grms
    Cloves2 grms
    Mace2 grms
    Cardamom2 grms
    Star anise2 grms
    Turmeric Powder½  tspn
    Chilli Powder2 Tblsp
    Garam Masala powder1 Tblsp
    Saltto taste

    Method of Preparation–

    • Soak Jeera samba rice at least 20 minutes prior.
    •  Make fine paste of Mint and Coriander half bunch each and remaining halfchopped and reserved.
    •  In a heavy bottom pan add Oil and Ghee together, once hot add all the wholespices.
    •  Once whole spices release the aroma add sliced onions and cook until it turnsgolden brown.
    • Add ginger garlic paste and cook until the raw flavour is gone.
    • Add some chopped mint and coriander leaves and fresh green chillies.
    • Add Lamb curry cut and cook until the meat is sealed.
    • Add Turmeric powder, chilli powder, salt & garam Masala powder and cook forabout 15 to 20 minutes.
    • Add sliced tomatoes and cook until the tomatoes gets completely mushy.
    • Add curd and cook until the oil is released at the corners of the pan.
    • Add the reserved Mint & Coriander paste and cook for another 15 minutes.
    •  Add lemon juice and Check for seasoning.
    • Add water and bring it to boil. Check the lamb if cooked or need some time.
    •  Add in the soaked rice and stir well gently.
    • Cook until the rice absorbs about 80% of water.
    •  Switch off the flame, add ghee and chopped coriander and mint on top and coverit with silver foil and cover it with lid.
    • Place the cooking pot on hot grill under medium heat for about 20 to 30 minutes.
    • Once done portion it in a serving bowl and serve hot.

    2nd Recipe – By Chef Jagadish Purushothama

    Recipe NameLamb Tagine (Lebanese Curry)

    Lamb (curry cut)1 kg
    Garlic (minced)1 Tblsp
    Minthalf bunch
    Coriander leafshalf bunch
    ParsleyFor garnish
    Cinnamon Powder1 tsp
    Roasted Cumin Powder2 tsp
    Paprika Powder2 Tblsp
    Bay Leaf2 no’s
    Tomatoes (sliced)5 no’s
    Tomato Paste1 Tblsp
    Oil50 ml
    Ghee50 ml
    Olives Black and Greenfor garnish
    Jalapenosfor garnish
    salt & sugarto taste

    Ingredients –

    Method of Preparation –

    1. Heat up the oil in a large frying pan. Add chopped shallots and fry on a low heat until almost translucent, stirring from time to time.
    2. Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
    3. Add all the ground spices to the fried shallots and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
    4. To prevent burning add water and cook until oil releases at the corner of the pan.
    5. Add Lamb curry cut and sear the meat and cook for about 10 minutes.
    6. Add chopped tomatoes and cook until mushy.
    7. Add tomato paste to the pan and stir it into the mixture add sweet potato cubes, and salt to the pan.
    8. Cover the pan with a lid to cook potato for about 10 minutes.
    9. Add chopped Mint and coriander and cook for another 5 minutes.
    10. After about 5 minutes of simmering, take the lid off and let the sauce thicken by simmering it slowly, without the lid.
    11. Once the sauce thickens, taste it and season with some black pepper Salt and sugar if needed.
    12. Portion the stew into Serving bowl top it with generous amount of Olives. Serve over rice or couscous.

    3rd RecipeBy Chef Jagadish Purushothama

    Recipe Name – Machboos al dijaj (Lebanese Chicken Pilaf)


    Basmati Rice1 kg
    Chicken (curry cut)1 kg
    Onions (sliced)500 grms
    Tomatoes (sliced)300 grms
    Parsleyhalf bunch
    Mint Leaveshalf bunch
    Coriander leaveshalf bunch
    Ghee300 ml
    Almonds50 grms
    Pistachio50 grms
    Cashew nuts50 grms
    Olive oil100 ml
    Cinnamon Powder2 Tblsp
    Roasted Cumin powder2 Tblsp
    Paprika powder2 Tblsp

    Method of Preparation

    • Use a heavy bottom pan for the Process.
    • Add Ghee about 2 to 3 Tblsp, once hot add whole spices, once the aroma is released add sliced onions and cook until translucent.
    • Add in all the Spice mix and cook for about 2 minutes.
    • Add chicken and sear the meat well. And reserve for later process.
    • Immediately add the rice on top, season with salt and pepper.
    • Stir all the ingredients together, and then add hot water at a 1:2 ratio. Bring the water to a boil until the rice is cooked about 80%, then reduces the heat to low, cover the pot and allows the rice 15 minutes to cook at the lowest temperature.
    • Once the rice fully cooked, turn the heat off, but don’t uncover the pot. You’ll want to leave the rice undisturbed for 5 minutes to allow the steam to finish cooking the rice. Then you can uncover the pot and fluff with a fork or a flat spatula.
    • Grill the reserved Chicken and top it on the cooked rice and serve hot.

    Note:  The dish can be topped with assorted Nuts which are fried in Ghee.

    4th RecipeBy Chef Charles Jayakumar

    Chef Charles Jayakumar

    Recipe Name–Creamy Polenta with Mushroom Ragout

    Polenta with fried spicy muchrooms and chickpeas

    Ingredients –

    Polenta250 grms
    Water / Milk1000 ml
    Cream100 ml
    Grated Parmesan cheese50 grms
    Butter50 grms
    Sage herbfew leaves
    extra-virgin Olive oil25 ml
    Saltto taste

    Method of cooking Creamy Polenta:

    1. In a medium pot add few table spoon of oil once hot add minced garlic and cook until soft; add 4 cups of water/milk and boil to a high simmer.
    2. Add in Sage leaf which is roughly chopped.
    3. Add butter to the simmering liquid.
    4. Slowly whisk in the polenta. Add 1 more cup of water/milk and simmer for 15 minutes, stirring frequently.
    5. Add in Cream and grated Parmesan cheese and mix well until blended well.
    6. Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and keep it aside.

    Mushroom Ragout:

    Button Mushroom500 grms
    Cream100 ml
    Grated Parmesan Cheese50 grms
    Minced Garlic50 grms
    Onion (finely chopped)1 no
    Parsley finely choppedfor garnish
    White Wine60 ml
    Salt & Pepperto taste
    Olive Oil50 ml
    Butter50 grms

    Method of Preparation –

    • In a medium pot add few table spoon of oil and soft butter once hot add minced garlic and cook until soft;
    • Add in finely chopped Onions and cook them until translucent.
    • Add in cut mushrooms and wilt it or cook until soft which is for about 2 to 3 minutes.
    • Deglaze the Pan with White Wine.
    • Add in Cream and cook for about 2 minutes to a simmer.
    • Add grated Parmesan cheese and cook until blended well along the mixture.
    • Check the seasoning by adding Salt & Pepper.
    • Pour the Mixture on top of the reserved Creamy Polenta and serve hot.

    5th RecipeBy Chef Charles Jayakumar

    Recipe NameBroccoli and Corn Cutlets


    Potatoes2 no’s
    Broccoli250 grms
    Sweet Corns100 grms
    Garlic (minced)2 Tblsp
    Onions (fine chopped)1 no
    Olive oil2 Tblsp
    Thyme10 grms
    Bread Crumbs500 grms
    Flour250 grms
    Salt & Pepperto taste
    Oilfor frying

    Method of Preparation:

    • Boil the potatoes until cooked and mash it using fork and allow it to cool.
    • In a Pan or cooking vessel add 2 table spoons of oil and heat. Once hot add minced garlic and sweat.
    • Add onions and cook until translucent followed by adding minced broccoli and sweet corn.
    • Cook the mixture for about 2 minutes add thyme and seasoning.
    • Allow the mixture to cool.
    • Once the mixture is cooled mix it with mashed potatoes and check seasoning and add seasoning if required.
    • Shape the mixture into cutlets and store in the chiller for half an hour.
    • Make slurry using flour and water with a pinch of salt and pepper each.
    • Dip the cutlets into slurry and coat them well using bread crumbs all around.
    • Fry the cutlets into medium hot oil until the surface of the Cutlets turns Crispy.
    • Remove excess oil if any using paper towels. Serve Hot.