Recipes from the Taj Hotel in the Maldives when Rajeev Bansal was Executive Chef

Rajeev is now Group Chef for Taj SATS Air Catering in Mumbai

 
Theluli Mas
Recipe by: Chef Rajeev Kumar Bansal
History: Maldivian recipe
Description: The recipes I have taken are authentic and old Maldivian recipes - corrected and refined after many trials with my Maldivian cooks.
Preparation time:  20 minutes
Serves:  4 portion

Amount/Measure/Ingredient:

750 gram Fish darne preferably Tuna
20 gram Dried red chili paste
75 gram Onion paste
15 gram Garlic paste
5 gram Cumin powder
8-10 pieces Curry leaves
5 gram Crushed pepper powder
180 ml Oil for griddling
Salt to taste
6 each Lemon wedges

Preparation:

1. Make a marinade by mixing all spices, onion-garlic paste and some lemon juice, apply to the fish darne and keep aside for 20 minutes.
2. Grill the fish on hot plate, till crisp and golden brown. Serve hot with lemon wedges.


GarudhiyaGarudhiya
Recipe by: Chef Rajeev Kumar Bansal
History: The recipes I have taken are authentic and old Maldivian recipes - corrected and refined after many trials with my Maldivian cooks.
Description: Maldivian Recipe
Preparation time: 15-20 minutes
Serves: 6-8

Amount/Measure/Ingredient:

500 gram Tuna fillets cut into 2" slices/steaks
4 each Dried cherry pepper
Few 2-3 Curry leaves
115 gram Thinly sliced onion
1.5 litre Water
Salt to taste
Juice of one lime

Preparation:

1. Boil all the ingredients apart from lime juice over low heat for 20 minutes. Skim.
2. Add lime juice just after removing from the heat. Adjust seasoning and serve hot.


Huni RoshiHuni Roshi
Recipe by: Chef Rajeev Kumar Bansal
History: The recipes I have taken are authentic and old Maldivian recipes - corrected and refined after many trials with my Maldivian cooks.Description: Maldivian Recipe
Preparation time: 30 minutes
Serves: 4-5

Amount/Measure/Ingredient:

400 gram Flour
175 gram Coconut, fresh and grated
30 ml Refined oil (vegetable oil)
300 ml Water
Salt to taste
50 gm Flour, for dusting

Preparation:

1. Sieve and season the flour. Knead a soft dough with flour, grated coconut, oil and water.
2. Divide the dough into 5-6 balls and roll out with a roller on a flour dusted surface to 5 mm thickness into a circle.
3. Cook the rolled out Roshis in a medium heated nonstick pan and serve hot.


Kukulhu MusanmaaKukulhu Musanmaa
Recipe by: Chef Rajeev Kumar Bansal

History: The recipes I have taken are authentic and old Maldivian recipes - corrected and refined after many trials with my Maldivian cooks.
Description: Maldivian Recipe
Preparation time: 20-30 minutes
Serves: 4

 

Amount/Measure/Ingredient:

1.2 Kg Chicken skinned, cut on the bone right through, alternatively can be cut into bite sized pieces also.
6 tablespoon Coriander powder
225 gram Onion, thinly sliced
50 gram Garlic cloves, thinly sliced
50 gram Ginger, grated
20 gram Red chili paste
12 each Curry leaves
1 each Cherry pepper ( quartered)
2 pieces Raan'baa leaf
30 gram Ghee
1 teaspoon Castor sugar
400 ml Coconut milk
100 gram Pinenuts
50 gm Raisins
50 ml Coconut oil
Salt to season

Preparation:

Heat the ghee. Add half the onions and fry till transparent. Add in the raisins and pinenuts. Fry until onions are golden brown. Remove the fried ingredient from the pot. Add the oil into the pot. Heat. Add in the rest of the onions together with garlic, curry leaves, cherry pepper and Raan'baa leaf and fry until onions are browned.
Add in the grated ginger, curry powder, sugar and salt. Mix. Add in the chicken, coconut milk, cover and cook until chicken is well done.

Add in the fried onion, raisins and pine nuts into the pot and cook uncovered until the gravy has thickened. Adjust the seasoning.


Mas HuniMas Huni
Recipe by: Chef Rajeev Kumar Bansal
History: The recipes I have taken are authentic and old Maldivian recipes - corrected and refined after many trials with my Maldivian cooks.
Description: Maldivian Recipe
Preparation time: 10 minutes
Serves: 4

Amount/Measure/Ingredient:

300 gram Tuna
100 gram Coconut, freshly grated
75 gram Onion, thinly sliced
1 each Cherry pepper, chopped
juice of 1 lime
Salt to season

Preparation:

1. Crush the onion and chili with lime juice and salt.
2. Add in coconut and Tuna and crush them well. Adjust seasoning. Serve like a piquant salad. This can also be used as a stuffing for various other preparations like egg crepes.


Mas RihaMas Riha
Recipe by: Chef Rajeev Kumar Bansal
History: The recipes I have taken are authentic and old Maldivian recipes - corrected and refined after many trials with my Maldivian cooks.
Description: Maldivian Recipe
Preparation time: 20 minutes
Serves: 4-5

Amount/Measure/Ingredient:

500 grams Tuna cut into bite sized chunks
55 gram Onion, sliced
30 gram Red chilli paste
10 gram Garlic paste
8-10 each Curry leaves
2 pieces Raan'baa leaf
50 ml Coconut oil
180 ml Coconut cream
350 ml Coconut milk
500 ml Water
Salt to taste

Preparation:

1. Heat oil. Saute sliced onion, garlic, Raan'baa leaf and curry leaves till golden color. Then add chilli paste and coriander powder- saute further till brown. Add the fish cubes and saute lightly. Add coconut milk and enough water to braise the fish.
2. Finish with coconut cream. Adjust seasoning and serve hot with steamed rice.


Bakari RihaBakari Riha
Recipe by: Chef Rajeev Kumar Bansal
History: Maldivian recipe
Description: The recipes I have taken are authentic and old Maldivian recipes - corrected and refined after many trials with my Maldivian cooks.
Preparation time: 45 minutes
Serves: 5-6 portion

Amount/Measure/Ingredient:

800 gram Mutton with bone (bite size pieces)
225 gram Onion, thinly sliced
20 gram Garlic, sliced
1 each Cherry red pepper, sliced
Few Curry leaves
3 pieces Raan'baa leaf
50 ml Coconut oil
5 tbsp. Coriander powder
200 ml Coconut cream
400 ml Coconut milk
1 litre Water
Salt to season

Preparation:

Heat the oil. Saute sliced onion, sliced garlic, cherry pepper and Raan'baa leaf till golden brown. Add mutton, coriander powder and salt. Saute and then add coconut milk and water. Simmer till mutton is soft.

Finish with coconut cream and adjust seasoning.


Ban'bukeylu Bon'dibaiyBan'bukeylu Bon'dibaiy
Recipe by: Chef Rajeev Kumar Bansal
History: The recipes I have taken are authentic and old Maldivian recipes - corrected and refined after many trials with my Maldivian cooks.
Description: Maldivian Recipe
Preparation time: 30 minutes
Serves: 5-6 portion

Amount/Measure/Ingredient:

400 gram Breadfruit, peeled, cleaned and cut into small cubes
350 Castor sugar
400 ml water
15 ml Jasmine water
2 pieces Raan'baa leaf
200 ml Coconut cream
400 ml Coconut milk

Preparation:

Cook all the things together, except coconut cream, till the breadfruit is tender and pudding is thickened.
Finish with Coconut cream. Serve chilled with grated coconut on top.


Kukulhu bis RihaKukulhu bis Riha
Recipe by: Chef Rajeev Kumar Bansal
History: The recipes I have taken are authentic and old Maldivian recipes - corrected and refined after many trials with my Maldivian cooks.
Description: Maldivian Recipe
Preparation time: 20 minutes
Serves: 4

Amount/Measure/Ingredient:

8 each Eggs( hard boiled and shelled)
200 gram Potatoes, peeled and cut into halves
4 tablespoon Coriander curry powder
110 gram Onion, thinly sliced
4 each Garlic cloves, thinly sliced
1 each Cherry pepper, cut into halves
6 each Curry leaves
1 each Raan'baa leaves
50 ml Coconut oil
100 ml Coconut cream
200 ml Coconut milk
Water sufficient to cover the potatoes being cooked
salt to season

Preparation:

Heat the oil. Add the onions, garlic, curry leaves, cherry pepper and Raan'baa leaf and fry until the onions are browned.

Add in the potatoes and fry slightly. Add in coconut milk, water, curry powder and seasoning. Boil over a moderate heat until the potatoes are well cooked. Add in eggs and cook until the sauce has thickened. Add in the coconut cream, adjust the seasoning and remove from heat.

The following recipes are Rajeev's too but from when he was Senior Executive Chef with Jaypee Vasant Continental Hotel, New Delhi, India

Notes for Recipe Ingredients:

(the measurement (no---means each, i.e. 2 baby chickens)

(hung yoghurt is yoghurt drained in a strainer or cheesecloth over night in a refrigerator to remove excess liquid)

(ginger and garlic paste is each chopped very fine and then mashed into a paste with the back of a knife)

(cream is heavy cream)

(ground nut oil is corn, canola, peanut or vegetable oil that has a neutral flavor)

(cornflour is cornstarch)

(white butter is unsalted fresh whole butter)

Tandoori Murgh- The undisputed King of Kebabs

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Serves 4

Ingredients

2 no Baby Chicken, 600 gm each
5 gm Red Chili Powder
60 ml Lemon Juice
60 ml Melted Butter for Basting
Seasoning to taste

Marinade

120 gm Hung Yoghurt
100 ml Cream
15 gm Ginger Paste
15 Gm Garlic Paste
5 gm Cumin Powder
5 gm Aromatic mixed spice (Garam Masala)

Method
1. Clean and de-skin the chicken and place incisions on legs and breast for marinade to seep in.
2. Rub the chicken with a mix of salt, lemon juice and red chili powder- keep aside for 20 minutes.
3. Take the ingredients for marinade and blend them to a smooth mix.
4. Steep the chicken in this yoghurt marinade and leave it for 3-4 hours in the refrigerator for chicken to soften and take up all flavors.
5. Skewer and roast the chicken in a clay oven for 7-8 minutes, then rest the skewer on a hanger for a while so that extra moisture can drip off.
6. Baste with melted butter and bake again for 8-10 minutes- Carve and serve hot, as desired.

Murg Malai Tikka- Creamy chicken kebabs with a hint of lilting Indian spices and cheese

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Serves 4

12 Chicken Leg, Boneless Pieces
30 gm Ginger Paste
30 Gm Garlic Paste
5 gm White Pepper Powder
Seasoning to taste
Melted Butter for Basting

Marinade
1 no Egg
60 gm Grated Cheddar Cheese
4 no Chopped Green Chili
30 gm Chopped Coriander Leaves
180 ml Cream
2 gm Mace powder
2 gm Nutmeg powder
15 gm Cornflour

Method
1. Clean the chicken leg boneless pieces and cut them into two. Rub with Ginger garlic paste, pepper and seasoning and keep aside for 20 minutes.
2. Make the marinade by blending in all the marinade ingredients and steep the chicken pieces in this marinade for 3-4 hours for chicken to soften and imbibe the flavors.
3. Skewer the chicken pieces a bit apart and roast in a clay oven for 6-7 minutes and then rest the skewer on hanger for a few minutes for extra moisture to drip off.
4. Baste and roast the kebab again for 7-8 minutes and serve hot with salad and chutney.


Seekh Kebab- Mouthwatering Mutton Mince Kebabs absolutely addictive!!

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Serves 4

900 gm Lamb, Lean, Minced
150 gm Minced Lamb Fat
40 gm Finely Chopped Onions
40 gm Chopped Ginger
8 Chopped Green Chili
20 gm Chopped Coriander
75 gm Finely Pounded Cashew Nuts
2 Eggs
60 ml Groundnut Oil
3 gm White Pepper Powder
Seasoning to Taste
10 gm Garam Masala
Melted Butter for Basting

Method
1. Add all the ingredients in a bowl, except butter, rub and mix well. Keep aside for 15 minutes and then divide into 12 balls.
2. With a moist hand, take a ball and roll it into the skewer into a Kebab of 4 inches size and a couple of inches apart with 3-4 each on a skewer depending on the size of Tandoor.
3. Roast in a clay oven for 7-8 minutes. Then hang the skewer for extra juices to drip off- Baste with butter and roast to a nice brown color and tasty aroma.

Kunna Gosht - A delectable Punjabi mutton stew with whole spices

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Serves 4

Ingredients
12 No Mutton Shanks
150 gm Ghee or Clarified Butter
500 gm Sliced Onion
10 gm Crushed Coriander Seeds
10 gm
Seasoning to Taste
10 gm Red Chili Powder
400 gm Yoghurt
5 gm Turmeric Powder
50 gm Ginger Paste
50 gm Garlic Paste
2 no Black Cardamom
4 no Green Cardamom
5 no Black Peppercorns
4 no Whole Dried Red Chili
1 no Cinnamon Stick
5 no Cloves
5 gm Broiled Cumin Powder
250 ml Mutton Stock

Method
1. Heat ghee/ clarified butter and crackle whole spices namely cardamoms, peppercorns, cinnamon stick, Cloves and whole red chilies. Add onions and saute till golden brown and then add ginger garlic paste. Add mutton pieces and pounded spice powders to this and saute till mutton pieces are browned.
2. Now add yoghurt and keep stirring till fat separates from the masala.
3. Add the mutton stock and approximately 400 ml water- Bring the stew to a boil, cover and simmer till lamb is cooked and the gravy becomes thick.
4. Adjust the seasoning and serve hot with steamed rice or Indian breads.

Dal Makhani- Pride of Indian cuisine a magical lentil preparation

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Serves 4

Ingredients
150 gm Black Lentils
15 gm Split Bengal Gram
Seasoning to taste
20 gm Ginger Paste
20 gm Garlic Paste
5 gm Asafetida
125 ml Tomato Puree
5 gm Red Chili Powder
125 gm White Butter
120 ml Cream

Method
1. Pick and soak the lentils overnight.
2. Drain the lentils and boil them in 2 litres of water till 2/3 water gets evaporated.
3. In a separate container crackle asafetida, saute ginger garlic paste and add tomato puree, red chili powder, most of butter- keeping aside some for garnish. Then add cream. Now add boiled lentils to this and cook for 30-40 minutes.
4. Adjust the seasoning and serve hot garnished with a napping of cream and butter.