• * Coriander – Few Sprigs
• * Mint - Few Sprigs
• * Ginger – 1 tsp
• * Salt - To Taste
• * Recon Tez® Mustard Oil – 50 ml

* (Ingredients: The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.)

• * black and white peppercorns
• * cloves
• * Cinnamon or cassia bark
• * Nutmeg and Mace
• * Black and Green cardamom pods
• * Bay leaf
• * Caraway

• * 1 cup Yellow Mustard
• * 1 cup Black Mustard
• * 2 tbsp Coriander Powder
• * 1 tbsp Red Chilli Powder
• * 1 tbsp Turmeric Powder
• * 1 cup  Finely Chopped Raw Mango
• * 1 tbsp Finely Chopped Ginger
• * 1 tbsp Finely Chopped Green Chilli
• * 3 tbsp Sugar
• * As required Water

Process

In a blender, add yellow mustard 1 cup, black mustard 1 cup, coriander powder 2 tbsp, red chilli powder 1 tbsp, turmeric powder 1 tbsp, finely chopped raw mango 1 cup, finely chopped ginger 1 tbsp, finely chopped green chilli 1 tbsp, sugar 3 tbsp, water as required. Make a paste of it

Kasundi Mustard paste is ready.

Method

• - Wash & clean chicken. Cut into cubes of 2 & leave to dry.
• - Make a marinade of 1 ½ tbsp hung curd, 1tbsp double cream, 1tsp ginger garlic paste, 2 tsp gram flour, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala powder, 2tbsp kasundi paste, ¼ tsp turmeric powder, ½ tsp dry mango powder, 1 chopped green chilli, ¼ tsp kasoori methi, salt to taste & 25 ml Recon Tez® Mustard Oil.
• - Marinate the chicken with the marinade and leave aside for 1 hour.
• - Skewer the chicken on Iron/ Steel skewers and cook on a live coal barbeque pit/gas grill till tender.
• - Wash the coriander and mint leaves. Put the coriander and mint leaves, ginger, 1 green chilly in a food processer. Add a cube of ice and grind to a paste.
• - Make a chutney by adding 2 tbsp hung curd to the coriander mint paste, ¼ tsp dry mango powder, salt & a pinch of cumin powder. This mixture is called chutney.
• - Serve the chicken tikkas with this chutney & lime wedges.

Cooking Instructions:

If a tandoor is not available, cook in the oven @ 200 degrees celsius /390 degrees Fahrenheit

(The term tandoor refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central and Western Asia, as well as in the Caucasus).

Serving Temperature:

85 degrees celsius

Method

Boil the potato & let it cool.Once the potato is at room temperature, finely grate it.In a non-stick pan heat I tbsp of Recon Tez® Mustard Oil to medium heat.

Saute the garlic, do not brown it. Add in the grated potato, sour cream, cooking cream, nutmeg powder & seasoning & mix well to a smooth texture. Pass through a sieve for a homogenous, smooth texture.Garnish with chopped parsley & serve hot.

Cooking Instructions:
Cook on low flame in the pan

Serving Temperature:
Serve at 68 degrees celsius

• * Pine Nuts (Roasted)  –  20 gm
• * Parmesan Cheese  –  10 gm
• * Recon CocoCare® Coconut Oil  –  100 ml

Method

• - Wash and pat dry the fish. Cut the fillets into equal size portion approx 4"x3".
• - Make a marinade with the egg, 3 chopped cloves of garlic, thyme, oregano, parsley, chilli flakes and seasoning.
• - Marinade the fish with the marinade & keep aside for ten minutes
• - In a dish place the bread crumbs and add a little chopped parsley. Evenly coat the fish with the bread crumbs.
• - In a pan heat CocoCare® Coconut Oil and fry the fish on medium heat till cooked through and golden brown on both sides.

Cilantro Pesto

• - Wash and dry the cilantro and mint.
• - Put the cilantro, mint, a clove of garlic, roasted pine nuts, parmesan cheese and 40ml of CocoCare® Coconut Oil and Salt and sugar in a food processor.
• - Grind all the ingredients to a paste, check for seasoning.
• - Serve the Cilantro pesto along with Crumb Fried Fish

Cooking Instructions:

To be cooked in a pan/ skillet (shallow fried) on medium flame and fish to be served immediately after frying served along with the pesto (room temperature).

• * Pine Nuts (Roasted)  –  20 gm
• * Parmesan Cheese  –  10 gm
• * Recon CocoCare® Coconut Oil  –  100 ml

Method

• - Wash and pat dry the chicken boneless. Cut the chicken diagonally into thin slices (Approx 4–5 slices from each fillet).
• - Make a marinade with the egg, 3 chopped cloves of garlic, thyme, oregano, parsley, chilli flakes and seasoning.
• - Marinade the chicken with the marinade & keep aside for ten minutes
• - In a dish place the bread crumbs and add a little chopped parsley. Evenly coat the chicken with the bread crumbs.
• - In a pan heat CocoCare® Coconut Oil and fry the chicken on medium heat till cooked through and golden brown on both sides.

Cilantro Pesto

• - Wash and dry the cilantro and mint.
• - Put the cilantro, mint, a clove of garlic, roasted pine nuts, parmesan cheese and 40ml of CocoCare® Coconut Oil and Salt and sugar in a food processor.
• - Grind all the ingredients to a paste, check for seasoning.
• - Serve the Cilantro pesto along with Crumb Fried chicken

Cooking Instructions:

To be cooked in a pan/ skillet (shallow fried) on medium flame and chicken to be served immediately after frying served along with the pesto (room temperature).

Method

• - In an aluminum deep cooking pot, add CocoCare® Coconut Oil and the sweetened condensed milk and cook on medium heat to a soft ball consistency.
• - Mix the cocoa powder in the milk and add to the pot once the mixture reaches soft ball consistency.
• - Again cook to a soft ball consistency (The mixture becomes slightly thin due to addition of milk).
• - Once it reaches soft ball consistency, add the powdered cashew and mix well.
• - Turn off the flame and add the essence and mix.
• - Remove in a greased aluminum tin or a greased tin mould or a Ramekin.
• - Garnish with dry grated coconut and serve.

Cooking Instructions:

To be cooked in a deep dish (non-stick), start on low flame and gradually increase temperature to medium flame when the oil and condensed milk are completely mixed.

Serving Temperature:

Room Temperature

Method

• - Mince the breast of chicken, add chopped bell pepper and season with salt & pepper.
• - In a small pan, take 40 ml of Recon Cold Press Sesame Oil, add the chopped garlic, dry herbs & sesame seeds.
• - Switch on the flame on simmering & swirl the oil constantly. Every 10 seconds remove the pan from the flame for 5-6 seconds.
• - Once the oil starts getting infused (small bubbles start coming to the surface), add ¼ tsp of parsley.
• - Make sausages of the chicken mixture (2"x1").
• - Dip the rice paper in water to hydrate & let the excess water drip off. Place the chicken sausage towards one end of the rice paper & roll up the rice paper around the sausage closed on all the sides.
• - Skewer the roll from one side like corn on the cob. Steam in a bamboo steamer for 3–4 minutes.
• - Serve with the infused sesame oil dip.

( Note: The infused Sesame oil to be served as a dip ).

Cooking Instructions:

Cooked in steam @ 100°C

Serving Temperature:

Serve immediately from the steamer & the sesame dip to be served @ room temperature.

Method

• - Boil the spaghetti a bit over Al-Dente. Drain & drizzle with a tsp of Recon Cold Press Sesame Oil, leave aside to cool.
• - In a pan heat 10 ml of Recon Cold Press Sesame Oil & put the cherry tomatoes & Bell peppers, remove in a dish & keep aside.
• - Once the spaghetti has cooled, toss in the sauteed vegetables, basil leaves (roughly torn by hand), oregano, thyme, chilli flakes, seasoning & 10 ml of Recon Cold Press Sesame Oil in a salad bowl and mix.
• - Drizzle a tsp of Recon Cold Press Sesame Oil on top & garnish with chopped parsley

Cooking Instructions:

Spaghetti to be boiled a bit over al-dente & vegetables to be sauteed on low flame.

Serving Temperature:

To be served at room temperature.

Method

• - Cut the yellow and green zucchini into long strips resembling spaghetti.
• - Blanch the broccoli florets and refresh in ice cold water.
• - Quarter the cherry tomatoes and cut the pitted olives into half.
• - In a bowl put all the ingredients and seasoning and 1 tbsp of Recon Cold Press Sesame Oil.
• - Remove the salad on a salad plate/ salad bowl, drizzle the remaining oil on top & serve.

Cooking Instructions:

Mixed

Serving Temperature:

To be served at room temperature.