International coffee day: Easy Indian recipes featuring coffee as the star ingredient

Easy recipes: Want to try coffee-rubbed paneer tikka or a coffee-infused chicken curry? Try these easy recipes with coffee as the main ingredient (Images: Canva)

Coffee has evolved significantly over the years; it’s no longer just a drink but a versatile ingredient found in a variety of foods. The month of October will start with the International Coffee Day (October 1st). It is a celebration of a beverage that many adore, often starting their day with its rich aroma and comforting warmth. From delicious chocolates and muffins to savoury starters and traditional mithaai snacks, coffee adds a unique flavour to many dishes. This beloved beverage continues to inspire creativity in kitchens everywhere, bringing joy to both coffee lovers and food enthusiasts alike.

To mark International coffee day, Chef Manish Sharma, Executive Chef, Radisson Blu Palace Resort & Spa, Udaipur, creatively integrates coffee into traditional Indian dishes, showcasing its versatility. He shares an array of recipes that you can try at home. “The menu features coffee-rubbed paneer tikka, where paneer cubes are marinated in yoghurt and a robust coffee rub before being grilled, resulting in a flavourful appetizer. Another highlight is the coffee-glazed chicken tikka, marinated in a blend of yoghurt, coffee, and spices, then grilled to perfection.”

For the main course, Chef Sharma presents a coffee-infused chicken curry, made with a homemade curry paste of roasted spices, ginger, garlic, and coffee, simmered with chicken, onions, and tomatoes for a rich flavour. “The meal concludes with coffee sandesh, a unique twist on the traditional Bengali sweet, combining curdled milk, sugar, and coffee powder into delightful bites. The innovative menu illustrates how coffee can elevate Indian cuisine, adding depth and richness to each dish,” says Sharma.

Coffee-rubbed paneer tikka (Indian cottage cheese)

Ingredients:

For the coffee rub:

• 2 tablespoons freshly brewed coffee grounds
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garam masala
• 1 tablespoon salt
• 1/2 tablespoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

• 250 gm Paneer (Indian cheese), cut into 1-inch cubes
• 1/4 cup plain yoghurt
• 2 tablespoons lemon juice
• 1 tablespoon ghee or oil
• Chopped cilantro for garnish

• Preheat grill or oven to 400°F (200°C).
• Mix coffee rub ingredients in a bowl.
• In another bowl, whisk yoghurt, lemon juice, and ghee/oil.
• Add paneer cubes to the yoghurt mixture and coat evenly.
• Sprinkle coffee rub over paneer, ensuring each piece is well-coated.
• Thread paneer onto skewers, if desired.
• Grilling: Grill paneer for 3-4 minutes per side or until golden brown.
• Serve: Garnish with cilantro and serve with your favourite chutney (yoghurt sauce).

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1 1/2-inch pieces
• 1/2 cup plain yoghurt
• 2 tablespoons freshly brewed coffee
• 2 tablespoons lemon juice
• 2 tablespoons ghee or vegetable oil
• 2 teaspoons gram masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cayenne pepper (optional)
• Salt, to taste
• Chopped cilantro or scallions, for garnish

• In a blender or food processor, combine yoghurt, coffee, lemon juice, ghee or oil, gram masala, cumin, smoked paprika (if using), cinnamon, cardamom, cayenne pepper (if using), and salt. Blend until smooth.
• Place the chicken in a large bowl and pour the marinade over it. Mix well to coat.
• Cover and refrigerate for at least 2 hours or overnight.
• Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers, if desired.
• Grill the chicken for 6-8 minutes per side, or until cooked through.
• Serve: Hot, garnished with cilantro or scallions.
• Tips: Adjust the amount of coffee to your taste. If you prefer a subtle coffee flavor, start with 1 tablespoon. To make this dish more substantial, serve with basmati rice, naan bread, or roasted vegetables.

Ingredients:

For the curry paste:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon grated ginger
• 2-3 dried red chilies
• 1/4 cup freshly brewed coffee
• 2 cloves garlic, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• Salt to taste

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1 1/2-inch pieces
• 2 medium onions, chopped
• 2 medium tomatoes, diced
• 1 tablespoon ghee or vegetable oil
• 2 tablespoons curry leaves
• 1 teaspoon mustard seeds
• 1/4 cup coconut milk (optional)
• Fresh cilantro, for garnish

• Dry roast coriander seeds, cumin seeds, fennel seeds, and dried red chilies in a pan over medium heat until fragrant. Grind the roasted spices into a fine powder.
• In a blender or food processor, combine the ground spice mixture, ginger, garlic, coffee, turmeric, cayenne pepper (if using), and salt. Blend until smooth.
• Heat oil in a large pan over medium heat. Add mustard seeds and let them pop.
• Add onions and sauté until golden brown.
• Add the curry paste and cook for 1-2 minutes.
• Add the chicken and cook until browned.
• Add tomatoes, curry leaves, and 1 cup water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked.
• Stir in coconut milk (if using).
• Serve: Hot, garnished with cilantro.
• Tips: Adjust the amount of coffee to your taste. Use high-quality coffee for the best flavour. Chicken curry is known for its bold flavours, so adjust spice levels to your taste.

Ingredients:

• 1 litre full-fat milk
• 1/2 cup lemon juice or vinegar
• 1/4 cup granulated sugar
• 1/4 cup coffee powder (or 2-3 teaspoons instant espresso powder)
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1 tablespoon ghee or unsalted butter
• Chopped pistachios or almonds for garnish (optional)

• Boil milk until it reduces slightly.
• Add lemon juice/vinegar to curdle the milk.
• Strain the mixture through a cheesecloth or fine-mesh sieve.
• Press the curdled milk to remove excess liquid.
• Knead the mixture until smooth.
• Add sugar, coffee powder, cardamom powder, and salt. Mix well.
• Cook the mixture over low heat, stirring constantly, until it thickens.
• Remove from heat; add ghee/butter and mix.
• Shape into small balls or squares.
• Garnish: With chopped nuts (if using).
• Tips: Adjust coffee powder to your desired intensity. Use freshly brewed coffee instead of instant powder for a stronger flavour. Add a hint of cinnamon or nutmeg for added depth.