*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| - Page 2

Nadir Yakhni

Ingredients for Lotus Stem
200 Gms Lotus Stem cut and cleaned
500 Ml Hot Water
1 Big BlackCardamon
1 Stick Cinnamon
2 Small GreenCardamon
1/4 th Tsp Ginger Powder
1/2 Tsp Fennel

Ingredients for the Curd Mixture
1 Big Cup Curd
1 Small Stick Cinnamon
1/2 Tsp Anise Seed
1/4th Tsp Dried and Crushed Mint leaves
1/4th Tsp Salt
1/4th Cup Water
2 Tbsp Ghee

Method
Mash the mince with a hammer or in a mixer and shape into balls.
Boil in a pan with water enough to cover all the mince balls.
Cook for 10 mins till the mince balls rise to the surface of the water.
Add turmeric,chilipaste, cloves,cinnamon, black and green cardamon, fried shallot paste and saffron water.
Cook for 4-5 minutes till gravy thickens.
Add salt to taste
Heat ghee in a seperate pan, add to the mince gravy and close with a tight lid for 2 minutes.
Garnish with anise seed and serve hot.

Ingredients
750 Ml Milk
2 Sticks Cinnamon
2 Cups Soaked and Ground Rice
1/2 Cup Sugar

Ingredients for Apple Sauce
1 Cup Chopped Apples
1/2 Tsp Cinnamon Powder
1 Cup Sugar

Ingredients for Walnut Caramel Sauce
1 Cup Chopped Walnuts
1 Cup Sugar
1/2 Cup Water
1 Cup Cream

Method
Bring milk to boil with cinnamon.
Add the ground rice to the milk and stir constantly.
Cook rice in milk for 10 mins till it thickens and add sugar to make phirni. Keep aside to cool.
To Make apple sauce cook apples with sugar and cinnamon and cook till it becomes a sauce approximately 25 mins.
Dry roast the walnuts till light brown.
Make a caramel of sugar and water and cream stirring constantly.
Then add the roasted walnuts to it.
Place the apple sauce in a dish, top with phirni and then with the walnut caramel sauce.
Garnish with Walnuts.

Chicken, Vegetable & Prune Tajine
Ingredients
cup Prunes
cup Dried apricots
cup Toasted split almonds
cup potato – diced
cup carrot - diced
3 tablespoons Extra virgin olive oil
8 Portions chicken
1 teaspoon Salt
20 Grinds black pepper
1 large Onion
2 Cloves garlic
1 teaspoon Ground turmeric
3 Cardamom pods
1 teaspoon Ground ginger
2 teaspoons Ground cinnamon
2 cup Chicken stock (or half stock, half white wine)
1 tablespoon Honey
2 teaspoons Cornstarch
2 teaspoons Lemon juice or water

Method
Several hours in advance or overnight, soak the dried fruit in water to cover. Preheat the oven to 300 degrees F. Fry the almonds in the hot oil over moderate heat until golden brown, then drain on paper towels and reserve. remove the skin and any visible fat from the chicken portions, thoroughly dry them, then season with the salt and pepper. Fry the chicken in the hot oil until rich brown on all sides, then lift out and drain on paper towels to remove any surplus fat. Lay the pieces side by side in a lidded casserole and surround with the drained fruit. In the same oil gently saute the finely chopped onion and garlic until they turn a rich golden brown (keep the pan lid on for 5 minutes to soften them in the steam, then remove it to finish the browning). Add the spices and stock and honey. Stir well to release any crispy bits adhering to the base of the pan, then bring to the boil and simmer for 5 minutes. Stir in the cornstarch mixed with the lemon juice (or water, if wine has been used). Pour over the chicken. Cover and bake for 1 hour, or until tender when pierced with a sharp knife. Do not overcook as the chicken will soften during the reheating. Garnish the dish with the fried almonds.

Saffron Vegetable Couscous
Ingredients
2 1/4 cups stock
1/4 teaspoon saffron threads, crushed
2 tablespoons olive oil
1 1/2 cups uncooked couscous
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped green onion tops

Method
Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.
Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

Khubani Kebab with Teekha Tez Chutney

Ingredients
1 kg raw banana;
300 gm potatoes;
30 gm oil,
10 gm cumin seed;
5 gm white pepper powder;
10 gm garam masala powder;
5-6 green chillies; 10 gm ginger;
50 gm green coriander;
50 gm apricots;
50 gm khoya(reduced milk);
salt to taste

Method
Soak apricot in water for about 1 hour, drain it, chop finely and mix with khoya. Peel and chop ginger, green chilli and green coriander.
Method: Boil raw banana and potatoes, peel, mash and mix it well. Heat oil in sauce pan, add cumin seeds till it crackle. Add mashed banana and potato mixture, cook well. Add garam masala, white pepper powder and salt to taste. Chop the ginger, green chillies, green coriander and mix well with above mixture. Divide the mixture into 16 equal portions and stuff with apricots and khoya mixture. Make medallions of 2.5" diameter. Shallow fry on a heated griddle, serve hot.

Ingredients for Gunpowder Dip
4 tbsps Chana daal (large split yellow lentil)
3 tbsps skinless Urad daal
3 tbsps sesame seeds
5 dry red chillies (this is already really hot. Add more for more heat)
Salt to taste
1 tsp sugar
1 tbsp vegetable/ canola/ sunflower cooking oil

Jaan-E-Maan with Saffron Rice & Salan

Ingredients
1kg chicken breast
1 litre milk
1tsp saffron
4tsp fennel
10 green cardamoms
5 cloves
2 bay leaves
2 cinnamon sticks (1")
Refined oil to deep fry
Salt to season

For the batter
cup basmati rice
fennel power
tsp tallow chili powder
10 tsp yoghurt

Method
Wash and soak the rice in water for 1hour.
Cut the chicken breast into 1" pieces. Boil the milk and the chicken pieces, saffron, fennel, cardamom, cloves, cinnamon, bay leaves and simmer over medium heat until tender. Remove the chicken pieces and reserve the liquids. Keep the chicken pieces in the refrigerator.
Drain the rice and put in a blender with the yellow chili powder, fennel powder, salt, 100ml of the reserved liquid and make a fine paste. Whisk the yoghurt and add to the paste.
Skewer 4 chicken pieces, without any gap, on 4" wooden skewers. Heat the oil in a karhai. Dip the skewers in the batter and deep fry over medium heat till the golden sand crisp. Serve hot.

Ingredients for Saffron Rice
1 cup white basmati rice
1 cinnamon stick
1 bay leaf
1/2 tsp. salt
1/2 tsp. saffron threads
tsp shahi jeera
3 cardamoms
2 tbsp- ghee
Water – 2 cups

Method
Heat ghee. Saute the shahijeera and then add spices. Add rice and saut for 3-4 mins. Add 2 cups water (water should be double the quantity of the rice), saffron, salt and cover it with lid. Allow it to cook till done.

Ingredients for the Salan
3 medium sized onions
1 cup fresh curds
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander seeds powder
As required Oil
To Taste Salt
stick cinnamon
1 tsp cloves
1 tsp cardamom
2 bayleaves
Few drops of kewra essence
1/2 cup cashewnuts
1 tsp shahijeera
3 to 4 green chillies
A few drops of rose water

Method
Soak chickpeas overnight.
Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
Drain out excess water. Heat oil. Add Jeera seeds.
Once the seeds splutter add asafetida, slit green chilly, chopped onion and ginger garlic paste.
Once onions appear soft add chick peas, coriander powder and salt. Mix well.
Turn off the heat. Add chaat masala and coriander leaves. All this to cool.
Grind this mixture in a mixie jar without adding water.
Now mix maida, 1 teaspoon of oil and crumbled brown bread. Knead for a minute to form a smooth dough.
Now take the chickpea dough and  make round tikki's.
Grill in a non stick pan

Ingredients for Mustard Tahini Dip
1/2 cup water
1/2 cup tahini
1/3 cup vinegar
1 small clove garlic, minced (or pressed)
  Tbsp honey
3 Tbsp soy sauce
2 tsp dijon mustard
3 tsp toasted sesame oil
1/4 tsp sea salt (more or less)

Method
Whisk all ingredients together.

Ingredients for Tomato Basil Soup
1 onion , chopped
1 carrot , grated
1 garlic clove , crushed
1 tbsp olive oil
500gms chopped tomatoes
200ml vegetable stock
2 tbsp heavy cream
a handful basil , chopped
Salt & Pepper to taste

Lamb Sambousek

Ingredients
Lamb Mince 500gms
Garlic Chopped 20gms                
Large Onion Chopped 1 No
Cumin Powder tsp
Olive Oil 20ml
Fresh Mint Chopped 50gms
Salt and Black Pepper to Taste
Lime Juice 1 tbsp

For the filling
Saut the onions and garlic in olive oil, in a frying pan.
Add ground meat and brown. Stir to ensure the meat and onions are well mixed. Then add cumin powder, chopped mint and salt and pepper.
Allow to cool.