From Vikas Khanna’s Kitchen

Vikas Khanna, an award-winning Michelin-starred Indian chef, shares some scrumptious recipes from his book ‘My First Kitchen’. From buying the right gadgets and utensils to learning to use them, from how and what to stock in your pantry to throwing your first party, the book tells you everything

Green mango sundal

Sundal refers to a legume-and-lentil salad, very popular especially during the Navratri and beach festivals of south India. Typically, there are nine different types of sundal—one for each of the nine auspicious days of Navratri. In this version, chickpeas are combined with black lentils, green mango and coconut.

Ingredients
Chickpeas, soaked overnight and drained1 cup
Oil 2 tbsps
Split black lentils 1 tsp
Dry red chilli, halved 1
Grated coconut 2 tbsps
Green mango, peeled and diced ½
Salt to taste

Method

• Cook the chickpeas in salted boiling water in a stockpot over medium-high heat for about 1 hour until tender. Add more water as required. Drain and reserve.
• Heat the oil in a saucepan over medium heat and fry the split lentils and chilli until the lentils start crackling, about 2 minutes. Now add the chickpeas, coconut and green mango and cook for 2 minutes while continuously stirring. Season with salt if required.
• Serve hot or cold.

Crispy taro chips

Taro, with its mild nuttiness, is a perfect choice if you are looking for a less starchy and more nutritious version of potato chips. Alternatively, these chips can be oven-roasted instead of being deep-fried.

Ingredients
Coconut or peanut oil for shallow frying ı½ cups
Pound taro root, peeled and cut into thin rounds 1
Chaat masala 1tsp
Cayenne pepper ½ tsp
Finely chopped fresh 2 tbsps
Coriander
Salt, or to taste ½ tsp

Method

• Heat the oil in a large wok over medium-high heat until it reaches 325 °F or when a small piece of taro root dropped into the hot oil rises to the surface after ı5 to 20 seconds.
• Add the taro root in small batches and fry, stirring and turning until crisp and evenly golden, about 2 to 3 minutes per side, depending upon the thickness of the rounds.
• Remove with a slotted spoon and drain the excess oil on an absorbent paper towel.
• Immediately transfer to a large bowl and add chaat masala, cayenne pepper, coriander and salt and mix well.
• Serve hot.

Crispy prawn fritters
These crispy prawn fritters can be served as a starter by themselves or on a shared plate with a variety of appetizers. I prefer using small prawns than the larger variety for their sweeter taste. Crushed coriander seeds add a wonderful lemony note to this savoury favourite.

Ingredients
Pound prawns, peeled and deveined 1
Green chillies, crushed 2
Salt to taste
Wholewheat flour ½ cup
Crushed coriander seeds 1 tsp
Pinch of bicarbonate of soda
(baking soda)
Ghee or oil for deep-frying

Method

• In a mixing bowl, toss the prawns with the crushed chillies and salt and keep aside for 5 to 7 minutes.
• In another mixing bowl, combine the flour with just enough water until you get the consistency of pancake batter. Mix in salt, coriander seeds and baking soda.
• Heat the ghee or oil in a wok over medium heat till a tiny amount of batter dropped in it floats to the surface and sizzles.
• Dip the marinated prawns into the batter and coat evenly. Fry in the hot oil till golden and crisp. Carefully remove the fritters using a slotted spoon and drain on absorbent paper towels.
• Serve hot with a chutney of your choice.