Bring Dilli into your Kitchen

Mumbai is experiencing a food extravaganza by offering the scrumptious cuisine of Delhi. As we know Delhi is a Foodie’s paradise, we at The Westin Mumbai Garden City focuses on pampering the taste buds of all those people who crave Delhi Food. Inspired by Mughal, Awadhi and Punjabi cuisine, Delhi is well known from street food to parathas to Kulfi falooda.

Instead of going to Delhi to devour Delhi food, our Executive Chef, Ajay Chopra brings Dilli into your kitchen with mouth-watering recipes from our Dilli Khaas menu. Savor the delicacies like Peethi Waali Tikki from the streets of Chandani Chowk to Chicken Korma from Karim and Babu Khan or indulge yourself with appetizing Darbaari Ghost. Visit Dilli in your very home and share your views with us.

Peethi Waali Tikki

Ingredients                                     Quantity

For potato mixture

Boiled potato (Grated)                      500gm

Roasted chana flour                          10gm

Bread crumb                                      50gm

Corn flour                                           10gm

For stuffing

Moong dal (soaked)                          100gm

Jeera                                                   2gm

Hing                                                    5gm

Deggi mirch                                       2gm

Salt                                                      5gm

Honey                                                 5gm (1tspn)

Chopped green chilly                         5gm    

Chopped ginger                                 10gm

Lemon juice                                       5ml                 

Ghee                                                   80gm

Oil                                                       20ml

For topping

Chat masala                                       10gm

Saunth chutney                                 20ml

Whipped curd                                    50ml

Mint chutney                                      20ml

Julienne ginger                                  for garnish

Coriander sprigs                                few

Yellow chilli powder                           05 gms

Coriander powder                              05 gms

Method of Preparation:

For Stuffing

1. Heat oil and ghee together in a pan, add tempering jeera, chilly, ginger with hing sauté it.
2. Add moong dal and sauté it again to make stuffing little dry; now add rest of the above mentioned ingredients to make stuffing. Cool the stuffing and keep aside.

For Potato Mixture

1. In a bowl add boiled grated potatoes and all the above mentioned ingredients to make a mixture, rub it well to avoid any lumps.
2. Divide the mixture into 50gms and stuffed with moong dal stuffing to make tikki.
3. Heat ghee to shallow fry tikki and make it golden crisp from both the sides.
4. Serve hot in a platter with toppings and garnish with julienne of ginger.

Chicken Korma

Ingredients                                     Quantity

Chicken leg (boneless)                      250gm

Ginger garlic paste                            30gm

Turmeric                                            5gm

Coriander powder                              10gm

Ghee                                                   50gm

Chopped green chilly                         5gm

Yellow chilly powder                          5gm

Curd                                                    50gm

Brown onion paste                             50gm

Cashew nut paste                              30gm

Green cardamom powder                 3gm

Chicken stock                                     500ml

Salt                                                      10gm

Cream                                                 20ml

Garam masala powder                      2gm

Whole spice

Bay leaf                                               2nos

Black cardamom                               2no

Cinnamon stick                                  1no

Green Cardamom                             05 nos

Mace                                                   02 nos

Method of Preparation:

1. Heat ghee in a pan, put whole spices to crackle it, add ginger garlic with some water to sauté well
2. Add the turmeric and the coriander powder and cook well
3. Add the yogurt and cook till oil comes up
4. Add chicken with spices and stir it until masala cooks, thereafter add brown onion paste and cashew nut paste
5. When masala leaves fat, add yellow chilly and green chilly
6. Put chicken stock and cook until chicken becomes soft and tender
7. Add garam masala, cardamom powder and cream before cooking gets done to retain flavor
8. Finish with fresh chop coriander leaves and green cardamom powder

Darbaari Ghost

Ingredients                         Quantity

Lamb curry cut                     500 grams

Ginger garlic paste                30 grams

Desi ghee                                50 grams

Coriander powder                  15 grams

Red chilli powder                   15 grams

Turmeric powder                   05 grams

Green cardamom                  05 grams

Bay leaf                                  02 grams

Cloves                                     05 grams

Cinnamon                              05 grams

Onions, chopped                    100 grams  

Almond paste                         50 grams

Mace powder                         10 grams

Green cardamom powder     10 grams

Salt                                          as per taste

Fresh coriander leaves         50 grams

Lamb stock                             100 ml

Method of Preparation:

1. Clean and wash lamb curry cut
2. In a bowl add coriander, red chilli, turmeric powders and mix well
3. Heat ghee in a thick-bottomed kadhai or vessel, add whole spices first and cook well. Add onion and saute till golden brown
4. Add lamb curry cut and cook on high flame for 10 minutes. Add ginger garlic pastes and cook for another 10 minutes. Reduce flame and add masala mixture and cook for another 10 minutes. Sprinkle water if the spices are starting to burn.
5. Add almond paste and cook for another 10 minutes. Add lamb stock and cook till meat is tender .take out the lamb pieces and strain the sauce.
6. Return lamb pieces into the strained sauce and add green cardamom and mace powders. Check and adjust salt.
7. Finish with chopped fresh coriander.

Also visit http://chefatlarge.in/category/recipes for Dilli Khaas recipe.