Grilled, steamed and infused with bold flavours, Chef A Shyamal Raj, Corporate Executive Chef at Ironhill India, treats Amber Dias to a delectable spread that celebrates the perfect balance of heat, texture and culinary finesse.
As rain-soaked days and cool breezes usher in the monsoon, comforting, flavour-packed food becomes irresistible. Moving beyond the usual deep-fried fare, Chef A Shyamal Raj, Corporate Executive Chef at Ironhill India, Bengaluru, shares a collection of recipes that pair bold flavours with fresh ingredients and thoughtful cooking techniques for a lighter take on seasonal comfort food. “When we think of the monsoon, we often think of crispy, comforting food. I wanted to show that you can enjoy those same bold, satisfying flavours without always turning to deep-fried dishes. These recipes are made with fresh ingredients, balanced spices, and simple cooking techniques that let every flavour shine. For me, good food is all about comfort, and these dishes bring that warmth while keeping things light and wholesome,” says Raj.
Peri Peri Cottage Cheese Skewers Ingredients:
120 gm paneer (cottage cheese)
5 gm garlic, peeled and minced
2 gm salt
1 gm black pepper
10 gm peri peri powder
5 gm chilli paste
3 gm fresh basil
30 gm garlic mayo
10 ml sunflower oil
6 sauté sticks
Method
1. Cut the paneer into 2.5 cm cubes.
2. Mix the garlic, salt, black pepper, peri peri powder, chilli paste, basil, garlic mayo and sunflower oil to make a marinade.
3. Add the paneer and coat well. Cover and refrigerate for 20–30 minutes.
4. Thread the marinated paneer onto sauté sticks, leaving a small gap between each piece.
5. Preheat a grill or grill pan to medium-high. Cook the skewers for 5–7 minutes, turning occasionally, until lightly charred on all sides. Brush with a little oil if needed.
6. Serve hot, garnished with fresh basil or herbs.
Bamboo Chicken Skewers Ingredients
180 gm chicken leg, boneless
10 gm ginger garlic paste
2 gm turmeric powder
10 gm Degi chilli powder
4 gm red chilli powder
4 gm coriander powder
2 gm cumin powder
4 gm aromatic powder
10 ml ghee
2 gm black pepper powder
2 gm white pepper powder
2 gm salt
10 ml oil
1 ml lemon juice
2 gm extra salt
2 bamboo skewers
5 gm coriander leaves
6 gm murmura masala
Method
1. Cut the boneless chicken leg into 3 cm cubes.
2. Mix the ginger garlic paste, spices, salt, oil, ghee and lemon juice to make a marinade. Add the chicken and coat well.
3. Cover and refrigerate for at least 2 hours, or overnight for best results.
4. Soak the bamboo skewers in water for 20–30 minutes, then thread the marinated chicken onto them.
5. Preheat the grill, tandoor or chargrill on a medium-high grill for 10–12 minutes, place the chicken skewers, turning occasionally and basting with ghee until cooked through and lightly charred. Ensure the internal temperature reaches 75°C.
6. Sprinkle with the extra salt and murmura masala before serving.
Murmura masala is a tangy, spicy seasoning blend commonly used to flavour murmura (puffed rice) and Indian snack foods. While recipes vary, it typically contains a mix of chaat masala, red chilli powder, black salt, roasted cumin powder, coriander powder, dry mango powder (amchur) and black pepper.
Chicken Jhol Momos Ingredients
100 gm chicken leg, boneless and minced
5 dim sum dough wrappers
10 gm spring onion
5 gm coriander
2 gm black pepper
5 gm green chilli
2 gm ginger
5 gm aromatic powder
10 gm chilli oil
Method
1.In a bowl, combine the minced chicken, spring onion, coriander, black pepper, green chilli, ginger and aromatic powder. Mix well until the filling is well combined and slightly sticky in texture.
2. Place a small portion of the filling in the centre of each dim sum wrapper and seal the edges to form momos.
3. Steam the momos for 8–10 minutes, or until the wrappers are translucent and the chicken is cooked through.
4. Transfer to a serving bowl and pour hot jhol over them, or serve it on the sde.
5. Finish with a drizzle of chilli oil and serve hot.
For the Jhol
Ingredients
2 tomatoes, roughly chopped
2 tbsp roasted peanuts or sesame seeds
2–3 dried red chillies
2 cloves garlic
1 small piece ginger
1 cup vegetable or chicken stock 1 tbsp lemon juice Salt to taste
Method
Blend the tomatoes, peanuts or sesame seeds, red chillies, garlic and ginger into a smooth paste. Transfer to a saucepan, add the stock and simmer for 8–10 minutes until slightly thickened. Season with salt and lemon juice, adjusting the consistency with a little extra stock or water if needed. Serve hot with steamed momos.
*This recipe has been adapted from a separate source.
