Prepare restaurant-style dishes at home with these easy 5-ingredient recipes

With the second wave of Covid19 cases hitting us Maharashtra now has stricter rules to control the spread of the virus Even though you cannot go to your favourite restaurant you can try out simple but tasty recipes at home We spoke to chefs from popular restaurants and hotels in the city and asked them to share the recipes of these fiveingredient dishes that you can cook at homeSnacks and appetisersCheese CrackersBy Sarvesh Karandikar executive head chef CococafeIngredientsSelfrising flour 150gSalted butter chilled and diced 100gGrated cheese 75gRosemary and smoked paprika to sprinkleMethod In a mixing bowl crumble grated cheese with your fingers to make it a grainy consistency Remove 25g and set it aside Add flour followed by butter into the remaining cheese and then bring them together till a dough is formed Tip the dough on to a lightly floured surface and roll it out to 5mm thickness then cut them out in shapes of your choice with a cutter Place them on a baking tray and sprinkle the remaining grated cheese Bake for 1012 minutes till they turn golden brown Sprinkle some rosemary and smoked paprika while they cool down to give a slight tinge of spice Serve cool paired with a sauce of your choiceHoney Bird Eye Chilly Chicken SkewersBy Chef Gaurav Gidwani FampB head BrewDog IndiaIngredientsBoneless chicken cubes 250gSoya Sauce 100mlChopped and julliened bird eye chilly or fresh red chillies 15gHoney 20mlJulliened Spring onion greens 5gSkewer Sticks 5Method Wash the chicken cubes and pat them dry with kitchen paper In a bowl marinate the chicken with soya sauce and chopped chillies for 30 minutes In a nonstick pan add the marinated cubes of chicken allow it to cook add honey and let it cook some more Remove in a plate skewer the chicken on the sticks serve hot garnished with spring onion greens and chilly julliennesSoupsGreen Goddess SoupBy Maya Pereira Sawant metabolic nutritionist and founder Lean Kitchen by MayaIngredientsBroccoli 200gMediumsized shallots 3Fresh Coconut milk or almond milk whatever is available can be made at home 12 cupSaltandpepper mix 2 tsp or as per tasteCoconut oil 10 mlToasted coconut microgreens or cilantro optional to garnishMethod Heat oil in a mediumsized heavybottomed pot over medium heat Add shallots and sauteacute with coconut oil until they turn nice and tender Set aside Add broccoli into another pot with water itrsquos okay if the broccoli isnrsquot fully submerged Now add a pinch of rock salt bring this to a boil Cover lower heat and gently simmer 1012 minutes or until the broccoli is forktender Turn off the heat and let it cool Then blend until smooth with a submersion blender or a regular blender in batches Add the cooked shallots and blend again then add a little of the vegetable broth or water Keep in mind that blending in a blender full of hot soup can be explosive and risky either fill the blender halfway and place a kitchen towel on top of the lid to firmly hold the lid down while blending or wait until it has cooled Place the smooth blended soup back in the pot simmer over low heat Stir in the coconut milk you can start with half a cup and add more to taste Add the saltandpepper mix as per taste Garnish with crisp coconut flakes and microgreens or cilantroSplit Pea and Barley SoupBy Chef Paul Kinny director of Culinary The St Regis MumbaiIngredientsSplit peas 220gBarley 80gVegetable broth 15lSoup seasoning 5gCarrots 50gMethod Rinse and sort the split peas Add them to a large pot with vegetable broth Bring to a boil reduce heat and simmer for 15 hours or until the peas are soft While the peas are cooking bring barley to boil until soft and most of the water has been absorbed When the split pea mixture has become a thick soup use the blender to puree the peas until the mixture is smooth Drain the remaining water from the barley and add it to the split pea mixture Add the carrots and continue to simmer the soup for 15 to 30 minutes Add the soup seasonings and serve hotSummer coolersVirgin Mango MojitoBy Travis Braganza Soba ndash An Asian Delivery KitchenIngredientsMango pulp 100gMint leaves 67Sugar syrup or your choice of sweetener 30mlLemon juice 15mlSoda 150180mlMethod To make the mango pulp cut the mango into pieces and blend along with some water The consistency should be like a thick smoothie In a glass or cocktail shaker add mint leaves along with the sugar syrup and muddle 45 times Throw in some ice and add the mango pulp Add the lemon juice soda and a pinch of black salt Give it a good stir pour into a glass and serve Garnish with a lemon wedge and mint leaves