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

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BubblyR

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Posted: 18 September 2011 at 2:08am | IP Logged



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

Method
To make the filling, mix all the ingredients together in a bowl, then set aside in the fridge.
Cut the aubergine into rounds 2cm thick and, with a sharp knife, remove the flesh in the centre, leaving an edge about 1.5cm thick, thus forming hollow rings. Toss the aubergine rings in the red chilli powder and some salt and set aside in a colander for 20 minutes.
Stuff the aubergine rings with the paneer mixture, then dust them with flour.
Heat a thin layer of vegetable oil in a large frying pan, add the aubergine rings and shallow-fry over a low-medium heat for 1 minute on each side, until sealed.
Transfer them to a baking tray, top with the tomato chutney and bake in an oven preheated to 180C/Gas Mark 4 for 6 minutes or until the aubergine is tender. Garnish each one with a dollop of the raita and serve.



Edited by -Ridzzi- - 19 September 2011 at 6:07am

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Mizhi

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BubblyR

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Posted: 18 September 2011 at 2:09am | IP Logged



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.


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BubblyR

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Posted: 18 September 2011 at 2:10am | IP Logged



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
Boil the cut and cleaned lotus stem with black and green cardamon, cinnamon, ginger powder and fennel.
Cook till tender.
In another pan heat curd on low flame whiskingcontinuouslyto stop the curd from splitting.
add the cinnamon, anise seed, dried mint, salt and water.
Add the cooked Lotus stem to the curd mixture and cook for 5 minutes with a little water.
Heat ghee in aseparatepan and when hot pour into the curd mixture covering it with a lid immediately.

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BubblyR

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Posted: 18 September 2011 at 2:11am | IP Logged



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.



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BubblyR

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Posted: 18 September 2011 at 2:12am | IP Logged



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.


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BubblyR

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Posted: 19 September 2011 at 6:02am | IP Logged



Asparagus Shorbha with Chili Bread

Ingredients
2 cups asparagus, cut in half crosswise
tbsp salt
tsp pepper
3 tbsp butter
onion, chopped
  stalk celery, chopped
1/2 carrot, chopped
4 tbsp all-purpose flour
2 parsley sprigs
2 sprigs fresh thyme
1 bay leaf
1/4 cup heavy cream

Method
Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 4 cups of the cooking liquid.
Thinly slice 10 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.

Ingredients for Chili Bread
Baquette Bread, Slice 1 cm thick
cup hung curd
1 tbsp chili powder
tsp salt

Method
Mix the hung curd, chili powder and salt. Lightly toast the bread. Spread the hung curd mixture on the bread and serve.


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Posted: 19 September 2011 at 6:04am | IP Logged



Chicken Tajine

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.


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Posted: 20 September 2011 at 5:37am | IP Logged


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

Method
Heat the oil in a deep pan on medium flame. Add the Daals and dry red chillies and roast on a very low flame till they start to turn light brown in color.
Add the sesame seeds and keep roasting till the seeds turn golden. Turn off fire.
Use a coffee grinder or food processor to grind the above roasted ingredients to a coarse powder (not chunky and not flour-like either - in-between).
Remove into a suitable serving bowl and add salt to taste. Add sugar and stir well to mix.

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