A PINCH OF THIS, A HANDFUL OF THAT

Bilal Bhatti eschews measuring cups and spoons to recreate the impeccable taste of family recipes in Beyond Measure (DK, $42) published recently.

CHICKEN KARAHI

Ghee or vegetable oil

4 bone-in chicken thighs and legs, chopped into chunks using a cleaver

2 spoonfuls of salt, or to taste

8 grinds freshly cracked black  pepper

2 spoonfuls ginger, turmeric, and garlic paste

2 large tomato, diced

6 green Thai chili peppers, thinly sliced on bias, for garnish

Spoonful ground cinnamon

½ spoonful garam masala

½ spoonful red pepper flakes

½ spoonful Kashmiri red chili powder

½ spoonful ground clove

3 spoonfuls plain yogurt

Splash of heavy cream

Chopped cilantro, for garnish

Fresh ginger, peeled and thinly sliced, for garnish

Place a large pan over high heat and add enough ghee or oil to shallow fry. Add the chicken pieces to the oil and cook until light brown, about 3 to 5 minutes.

Season chicken with salt and pepper and then add the ginger, turmeric and garlic paste, tomatoes, and Thai peppers (reserving some Thai peppers for topping). Reduce the temperature to medium-high heat, cover the pan, and cook for 10 minutes.

Add the cinnamon, garam masala, red pepper flakes, chili powder and clove and then mix well. After a couple of minutes, add yogurt and heavy cream to the pan. Cook for 5 minutes. The end product should be a thin sauce that evenly coats the chicken.

Plate and garnish with the remaining Thai pepper, cilantro, and ginger. Enjoy with roti or garlic naan.

BHINDI

Olive oil, divided

1 spoonful ginger, turmeric, and garlic paste

1 large onion, thinly sliced and divided

1 medium tomato, diced

2 handfuls fresh okra, stemmed and roughly chopped

Green Thai chili pepper, to taste, chopped

½ cinnamon stick

½ spoonful cumin seeds

1 spoonful chili powder

1 heaping spoonful salt or to taste

Squeeze of fresh lemon juice

Place a medium saucepan over medium heat and add enough olive oil to evenly coat the pan. Add ginger, turmeric and garlic paste and cook until aromatic, about 2 minutes.

Add most of the sliced onions (reserve a large pinch of onion slices for use later) and diced tomatoes, and cook until the onions are slightly brown, about 3 minutes. Add okra to the pan, increase the heat to medium-high, and stir until okra has a bit of colour, about 3 minutes.

Add Thai peppers, cinnamon stick, cumin seed, chili powder, and salt. Mix well and cook until the spices are aromatic, about 2 minutes.

Reduce the heat to low. To the pan, add another drizzle of olive oil and the remaining sliced raw onions, cover the pan, and cook the onions for 5 minutes.

Remove the lid, squeeze lemon juice over the top, and mix well.

Enjoy immediately with roti.

SPICY MANGO KULFI

1½  mugs of whole milk of  choice (the fatter the better, preferably 8% buffalo milk)

Splash of heavy cream

2 heaping spoonfuls milk powder or thumb-sized knob of khoya (milk solids)

Sweetened condensed milk, to taste

1 large sweet mango (if in season), seeded and flesh reserved, or 1 mug of canned mango purée

1 spoonful Tajin seasoning

Drizzle of Chamoy

¾ habanero pepper, chopped

Place a large saucepan over medium heat and add the milk, heavy cream, powdered milk or khoya, and the sweetened condensed milk. Bring the mixture to a simmer and continue cooking, stirring, for 2 minutes.

Add a pinch of Tajin and the habanero pepper. Mix well and continue cooking for 20-30 minutes until the consistency is thick and smooth. Stir and taste for sweetness. Remove the pan from heat and let the mixture come to room temperature.

Add the mango pulp and a drizzle of Chamo and mix well. Taste and adjust as desired, we want the main flavour profile to be mango with a kick of heat.

Add the mixture to a blender and blend until thick and smooth.

Pour the mixture into your selected molds and for 6 to 8 hours. Enjoy!