Celebrate Easter with a taste of ginger-lime chicken

Ingredients:
4 tomatoes diced
1/4 cup each of 3 types of beans like rajma/lobia/chhole or any other beans you have like pinto or black–boiled
½ cup onion diced
½ cup coloured bell peppers diced
½ cup carrot diced and steamed
2 tbsp tomato puree
2 cups of water
5-6 cloves minced garlic
½ tsp cumin powder
½ tsp chilli powder
1 tsp Oregano
Salt and pepper to taste

Method:
- In a saucepan, sauté the onion and garlic
- Once they brown a bit, add in the bell peppers and cook until they are tender
- Then add the carrots and tomatoes along with the tomato puree, water, and all spices and seasonings and let boil
- Then stir in all the beans and cook until heated
- Serve hot with herbed quinoa

(The recipe has been shared by Nidhi Nahata, founder of Justbe Resto Cafe)

Ingredients:

For the cake:
3 cups (375g) refined flour
2 teaspoons baking powder
½ teaspoons salt
1 ½ cups (345 g) unsalted butter, softened
1 ½ cups (300 g) castor sugar
5 eggs
½ cup (120 g) yogurt
? cup (80 ml) lemon juice
1 tablespoon lemon zest, from about 1 lemon
2 tsp vanilla essence
1 cup (240 ml) milk, at room temperature

For the glaze:
1 cup (120 g) powdered sugar, sifted
3 tablespoons lemon juice

Method:
- Preheat the oven to 180 degree celcius
- Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt together until well combined
- Mix the wet ingredients. Add the eggs, one at a time, mixing well after each addition
- Add the yogurt, lemon juice, vanilla, and lemon zest and beat on medium speed until combined
- Pour the flour mixture into the wet ingredients and begin mixing on low speed
- As the mixer runs, slowly pour in the milk. Keep mixing until the batter is completely combined. The batter will be thick
- Transfer the batter to the prepared baking tin and bake for 55-70 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached
- Cool the cake in the pan for 10 minutes then invert it onto a wire rack to cool completely
- Make the glaze. Add the powdered sugar and lemon juice to a medium mixing bowl and mix until well combined and no lumps remain
- Drizzle the glaze over the cake and let sit until the glaze has set

(The recipe has been shared by chef Megha Kohli of Mademoiselle, Goa)

Ingredients:
Mahi Mahi Fish Fillet 250 gms
Orange
Ginger
Lemon
Coconut Milk
Coriander
Garlic
Green Chilly
Coriander Oil
Kondattam Chilly
Salt
Sugar

Method:

For Curing The Fish:
- Take the zest of 1 orange, lemon slices of 1 lemon and the juliennes of 1 inch of ginger with roughly chopped coriander
- Take the filet and cover it with 20 gms of Salt and 20 gms of sugar
- Take this fish and cover it with the zest, lemon slices, chopped coriander and roughly cut coriander
- Let it cure for 3 days in a dry and cold place preferably inside a fridge
- After 3 days, wash off the fish and wrap it tightly with some cling film and freeze it for 1 day

For The Final Dish:
- Take 2 grams of Garlic,10 ml of Lemon Juice, 1 gm of Green Chilly and 100 gms of Coconut Milk, 30 ml of water and 1 gm of Salt and blitz to a fine liquid
- Pass this liquid through a fine sieve
- Take a frozen fish and slice it with the help of a sharp knife. Slice it as thin as you can
- In a plate, thinly plate the fish slices and pour the coconut milk on top
- Garnish it with Coriander Oil and Fried Kondattam Chilly Powder

(The recipe has been shared by chef Dhruv Narayan of Mahe, Goa)

Ingredients:
Flour 550g
Sugar 55 g
Salt 11 g
Improver 5 g
Raisins 25 g
Blackcurrant 25 g
Cashew nuts 25 g
Orange zest 5 g
Yeast 20 g
Mix spice powder 10 g
Milk 100 ml
Butter 50 g
Egg 4 nos
Clarified butter 50 ml

Method:
- Keep flour, salt and sugar in a bowl. Add milk. Mix without lumps and keep it aside
- In another mixing bowl, place rest all ingredients. Make a soft dough and keep it rest for 30 min
- Divide the dough into 50 grams each
- In a baking tray, spread the baking sheet, roll the dough and place them in the tray with a 2-inch gap in each roll
- Keep it covered and rest it for 45 minutes
- Preheat the oven to 190 degrees Celsius for 10 minutes
- Once it is proven using the first batter make cross marking on top of the dough
- Bake it for 18 minutes once taken out from the oven apply clarified butter on top
- Serve hot

(The recipes has been shared by G Manivannan, Pastry Chef at Renaissance Bengaluru Race Course Hotel)

Chocolate-Spiked Panna Cotta - Made with Chopped Galaxy Fusions

Ingredients:
6 GALAXY FUSIONS chocolate, chopped
2 cups whole milk
1 ¼ tablespoon gelatin
4 cups heavy cream
1 cup sugar
1 teaspoon vanilla extract

Method:
- Spray ramekins with oil and set aside
- Combine milk and gelatin until gelatin is dissolved
- In a medium sauce pot, combine heavy cream and sugar; bring to a boil. Remove from heat and whisk in chopped chocolate
- When chocolate is fully melted, add the milk and gelatin mixture, combine and add in the vanilla extract
- Pour into the oiled ramekins and chill for 24 hours

(The recipe as been shared by Mars Wrigley.)