Vikas Khanna: Best recipes of the Michelin Star Chef that are worth trying

Vikas Khanna, based in New York, is the author of Khanna Sutra, Flavors First, Return to the Rivers, and more. He is one of the most celebrated chefs of India and has also bagged the Indian Telly Awards for Best TV Chef. Here are a few of the Chef’s recipes one must try.

Chai-Infused Emperor’s Green Rice

Ingredients:

• Emperor’s green rice- 1 cup
• White cloves- 4
• Unsalted butter- 2 tablespoons
• Bay leaves- 4
• Green cardamom pods- 6
• Three-inch-long cinnamon sticks- 2
• Strong black tea bags
• Two-inch-long fresh ginger (peeled and minced)- 1
• Water- 1 1/2 cups
• Finely chopped fresh cilantro- 1/2 cup
• Salt- 1 teaspoon

Method:

• Wash the rice in cold water and soak for half an hour in cold water. Set aside for a while.
• Preheat the oven to 350 Fahrenheit.
• Melt butter over medium heat.
• Add bay leaves, cardamom, cloves, ginger, and cinnamon. Stir for two minutes.
• Add rice and sauté for a few minutes.
• Add the water, salt, and tea bags. Boil and cover with a kitchen towel and lid.
• Bake for 15 minutes.
• Remove tea bags carefully and garnish with cilantro.

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French Breakfast Radish with Mustard Dressing

Ingredients:

• Olive oil- 1 tablespoon
• Small and sliced French breakfast radishes- 2 cups
• Cumin seeds- 1/4 tablespoon
• Black mustard seeds- 1/4 tablespoon
• Chopped cilantro- 1 tablespoon
• Turmeric- 1/4 tablespoon
• Salt- 1/2 tablespoon
• Red onion minced- 1
• Lemon juice- 1 tablespoon
• Roasted peanuts- 1 cup

Method:

• Heat oil in a saucepan and add cumin and mustard seeds.
• When the seeds splutter, add onion, salt, and turmeric. Cook well.
• Cool the mixture and use it as dressing.
• Place radishes in a small bowl and add radishes with lemon juice.
• Serve with cilantro and peanuts.

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Chicken Cafreal

Ingredients:

• Fresh Coriander, roughly chopped- 4
• Roughly chopped, Green Chillies- 5
• Black Peppercorns- 5
• Roughly chopped Ginger- 1 tablespoon
• Garlic cloves- 5
• Poppy seeds, roasted and soaked in warm water- 1 teaspoon
• Cloves- 3
• 1-inch cinnamon stick- 1
• Cumin seeds- 1 teaspoon
• Tamarind pulp- ½ teaspoon
• Turmeric powder- ¼ teaspoon
• Oil- 5 tablespoon
• Salt to taste
• Boneless Chicken chunks-1/2 kg

Method:

• Grind chilies, coriander, tamarind pulp, ginger, garlic, cinnamon, poppy seeds, pepper, cumin, turmeric, and cloves. Add salt and ¼ cup water, and grind to a smooth paste.
• Take a bowl, mix the chicken with the paste. Leave for at least 6 hours.
• Heat oil in a pan and shallow-fry the chicken.
• Serve hot with bread.

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