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

Baked aubergine steaks filled with paneer and roasted sesame
Tomato chutney, roasted Garlic Raita

Baked Aubergine (Serves 4)
Ingredients
1 large aubergine
1 teaspoon red chilli powder
plain flour for dusting
vegetable oil for shallow-frying
Salt to taste

Garlic and Cumin Raita
Ingredients
2 garlic cloves, crushed
1 tablespoon olive oil
250g Greek yoghurt
1 teaspoons cumin seeds, roasted and coarsely ground
a pinch of sugar (optional)
Salt

Method
Lightly whisk the yoghurt in a bowl. Crush the garlic, then gently mix it into the yoghurt with the cumin and salt. Taste and add the sugar if necessary.

Tomato Chutney
Ingredients
1 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped green chilli
10 curry leaves
teaspoon red chilli powder
a pinch of asafoetida
250g tomatoes, skinned and chopped
1 tablespon jaggery
1 tablespoon finely chopped fresh coriander
Salt

Method
Heat the oil in a pan and add the mustard seeds. As they splutter, add the ginger and green chilli and saut for a minute.
Add the curry leaves, chilli powder and asafoetida and cook for 30 seconds, then stir in the chopped tomatoes, jaggery and some salt.
Simmer until the chutney has thickened, then remove from the heat and leave to cool.
Finally, stir in the chopped coriander.

For the paneer and roasted sesame filling
50g potato, boiled until tender, then peeled and grated
150g paneer, grated
1 tablespoons sesame seeds, roasted
1 teaspoon chopped green chilli
1 teaspoon chopped ginger
2 tablespoons chopped fresh coriander
1 teaspoon red chilli powder
1 teaspoon chaat masala
1 teaspoon lemon juice
Salt

Roasted potato rolls filled with masala asparagus and corn,
Coconut and kokum sauce, South Indian beetroot-curry leaf rice

Serves 4
Ingredients
1 extra-large potato (about 400g)
vegetable oil for deep-frying
For the filling:
2 tablespoons unsalted butter
1 teaspoon cumin seeds
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped green chilli
2 tablespoons finely chopped red onion
1 teaspoon turmeric
1 teaspoon red chilli powder
4 tablespoons corn kernels, boiled until tender, then crushed roughly with a fork
1 large potato (about 300g), peeled, boiled until tender, then grated
100g asparaus, chopped finely
24 asparagus tips
1 teaspoon garam masala
2 tablespoons chopped fresh coriander
Salt

For the coconut and kokum sauce:
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon finely sliced fresh ginger
1 teaspoon finely sliced green chilli
1 sprig of curry leaves
1 shallot, finely sliced
teaspoon turmeric
2 kokum berries, cut into fine strips (if you can't get kokum berries, substitute 1 teaspoon tamarind pulp)
200ml thick coconut milk
10g coriander stalks and leaves, chopped
Salt

South Indian Beetroot and Curry Leaf Rice
Ingredients
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 teaspoon black mustard seeds
teaspoon urad daal, rinsed
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped green chilli
2 tablespoons finely shredded curry leaves
1 banana shallot, finely sliced
250g basmati rice, boiled
1 cooked beetroot, finely diced
1 tablespoon lemon juice
Salt

Method
Potato Roll
Peel the potato and slice it very finely on a mandoline. You will need 24 good slices. Heat the vegetable oil to 185C in a deep-fat fryer or a deep saucepan. Fry the potato slices, 6 at a time, for about 20 seconds, until soft, then drain on kitchen paper and set aside.
To make the filling, heat the butter in a heavy-based pan and add the cumin seeds. As they begin to colour, quickly add the chopped garlic, ginger, green chilli and red onion. Saut the mixture for a minute, making sure that the onion does not colour, then stir in the turmeric, red chilli powder and crushed corn.
Cook for 2 minutes over a medium heat, then add the chopped asparagus, grated potato, garam masala and some salt and cook for another 3 minutes, stirring the mixture together so it forms a soft dough. Remove the pan from the heat and leave to cool, then stir in the chopped coriander.
Shape the mixture into 12 balls. Place the fried potato slices on a baking tray, then place the balls on top and wrap each one up in 2 slices to resemble cannelloni. Pierce 2 asparagus spears into the rolls. Place in an oven preheated to 180C/Gas Mark 4 to heat through for about 3 minutes before serving.

To make the sauce , heat the oil in a pan and add the mustard seeds. When they begin to pop and crackle, add the ginger, green chilli and curry leaves and saut over a fairly high heat for a minute, stirring constantly to prevent burning. Add the shallot, reduce the heat, then cook, stirring, until softened but not coloured.
Stir in the turmeric, cook for a minute, then add the kokum and saut for a minute longer. Pour in the coconut milk, bring to the boil and season with salt. Reduce the heat and simmer for 4 minutes, then add the chopped coriander stalks and leaves. Cook for 30 seconds, remove from the heat and leave to rest for a few minutes to allow the flavours to infuse. Strain the sauce through a fine sieve and reheat gently.
Pour the sauce over the potato rolls and serve with the beetroot and curry leaf rice.

Beetroot and curry leaf rice
Heat the oil in a heavy-based pan, add the butter and sprinkle in the mustard seeds. As they begin to pop, add the urad daal, ginger, green chilli and curry leaves and saut over a medium heat for a minute. Add the shallot, reduce the heat and cook until softened but not coloured. Add the cooked rice and heat thoroughly. Now add the beetroot, lemon juice and salt and saut for 3 minutes, making sure that all the ingredients are mixed well.

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

Rista

Ingredients
700 Gms Mutton Mince with 25 % Fat Content.
1/2 Tbsp turmeric
6 Tbsps Soaked, Strained and Ground Kashmiri Red Chillies
3 Cloves
1 Stick Cinnamon
3 Big Black Cardamon
4-5 Small Green Cardamon
1 Tbsp Fried Shallot Paste
4 Tbsps Saffron Water
4 Tbsps Ghee
Salt to taste
Anise seed for garnishing

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.

Phirni with Apple sauce and Walnut Caramel Sauce

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