Recipes from Sahdev Mehta, Executive chef Courtyard by Marriott Pune Hinjewadi

IPL season does not just mean cheering for your team, shouting out for more fours and sixes and generally, making people aware that you love cricket.

Make food a part of your IPL madness too.

And, finger foods definitely go best with the match mania.
 
Two city chefs bring you four recipes to enjoy every moment of the IPL fever.

  Deep fried mozzarella with tangy raw mango relish 

Method 

•   Cut mozzarella into sticks. Season the flour with salt and pepper and then draize the mozzarella stick into it. Add salt and pepper into the beaten egg. Add chopped garlic and basil leaf.

Dip the cheese into the beaten egg mixture and then bread crumbs well. Repeat the procedure and double crumb it. Keep in in the fridge for about an hour. Deep fry in vegetable oil.

For the dip: Peel and cut the mango into small pieces. Heat olive oil in a pan. Add chopped garlic and ginger. Sauté. Add sweet paprika powder and chilli flakes. Add mango and cook for some time. Add about 50ml of water. And cook till mango softens. Add Capsico and season with salt and pepper. Cool and blend it in food processor.

  Macchi tawa fry 

Method

Method

Recipes from Prakash Chetri, Chef, Turque, the poolside lounge at Sayaji

•   Cut the paneer into cubes. Cut all the vegetables into cubes. Mix all ingredients for marination and keep aside. Add the left over marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for three hours.

Place the vegetable and paneer alternatively on skewer. Grill well in a tandoor/griller. In a plate, arrange vegetables and paneer. Garnish with coriander and lemon slices. Serve tandoori paneer tikka hot with green chutney.