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*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| (Page 3)

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26500

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


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 
Peel and thinly slice the onions. Heat oil in a lagaan on the gas and brown the onions.
Heat oil in a pan and roast the cashewnuts. Cool and place in cold water. Drain off excess water and grind to a smooth paste. Keep aside.
Grind the fried onions to a paste.
Heat oil in a pan and add the whole garam masalas, shahijeera, browned onion paste, cashew nut paste, powdered masalas and cook on a medium flame.Add slit green chillies, remaining curds, salt and cook on a slow flame. Add few drops of kewra essence and rose water and mix well.

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Mizhisanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26500

Posted: 21 September 2011 at 8:30am | IP Logged


Chana Kabaab Laajawaab

Ingredients for Chickpea Kabaabs 
2 cups chickpeas
1/2 teaspoon Jeera seeds
2 teaspoons Ginger garlic paste
1 Onion
1 teaspoon Chaat masala
1 teaspoon coriander powder
Pinch of Hing or Asafetida
1 Green chili
1 tablespoon Oil
1 slice of small brown bread
1 teaspoon of maida (all purpose flour)
Few springs of Coriander leaves

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

Method
Cook the onion, carrot,and crushed garlic in the olive oil, until softened. Add the tomatoes and vegetable stock. Simmer for 15 minutes. Add salt & pepper to taste.
Whizz in a blender. Stir in the double cream and a handful chopped basil.

Ingredients  for Pickled Beet, Carrot & Onion Relish
2 Beets, sliced
2 carrots sliced in the round
2 onions sliced in rings
1 jalapeno pepper sliced in rounds
2 garlic cloves – sliced
Salt, ground black pepper and 1 bay leaf
White vinegar

Method
Place the sliced carrots, sliced beets on the bottom of a saucepan; next place the sliced onions, jalapeno, garlic, salt, pepper and bay leaf on top. Add enough of the vinegar to just cover. Bring to a boil the reduce the heat, simmering over low heat until the vegetables are cooked (but not mushy – you want them to be a little crisp). Store in a glass container with a screw on lid. Refrigerate.

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Mizhisanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26500

Posted: 21 September 2011 at 8:31am | IP Logged


Anjeer Surprise

Fig and coconut rolls and kewra smoothie

Ingredients for Coconut & Fig Rolls
1.5 cups of dried figs, mashed
2 tablespoons ground flax seed
2 tablespoons unsweetened shredded coconut
1 teaspoon ground coffee or espresso
1 teaspoon ground cinnamon
pinch of salt
1/4 cup unsweetened almond milk
1/2 cup mixed nuts (almonds and walnuts), finely crushed into small pieces/ "flour".
Extra unsweetened shredded coconut for coating

Method
Mash up dried figs, either by hand in a ziplock bag or in a food processor. Fold in ground flax seed, 2 tablespoons of the coconut, ground coffee/espresso, cinnamon, and salt. If the mixture is too dry or hard to mix, add some almond milk, a little bit at a time. Add the nuts and mix well. Aim for a cookie dough consistency and then place the bowl into the refrigerator for at least 1 hour.
In a separate bowl or plate have some unsweetened shredded coconut ready for coating. Use hands to roll fig mixture into little balls (~1 inch diameter) and drop them into the coconut. Coat well.
The mixture should yield approx. 16 balls. Freeze the balls until ready to serve.

Ingredients for Kewra Smoothie
1 cup  Yogurt
1/2 tsp kewra essence Method
1. Combine ingredients in blender; blend until fruit is pure.

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Mizhisanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26500

Posted: 22 September 2011 at 5:27am | IP Logged



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.

Assembly
Roll out small pieces of phyllo into desired shape, about 1/16 inch thin. You can do circles, triangles, squares, or crescents.
Place 1 tablespoon of meat filling, seal, and crimp edges to seal.
Fry or bake in oven about 6-8 minutes. Until it turns golden brown and crisp.
Drain on paper towel and serve.

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Mizhisanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26500

Posted: 22 September 2011 at 5:28am | IP Logged


Baklava

Preparation Time  60 minutes Cooking Time, 60 minutes; Serves 8
Ingredients for the phyllo pastry
450 g refined flour    
1 tablespoon vinegar          
1 teaspoon oil              
1 teaspoon lemon juice      
1 cup hot water         
200g butter  

For the filling
450 g mixed nuts (walnuts, pistachios, almonds), finely chopped 
1 teaspoon cinnamon powder

For the syrup
1 cup water  
cup caster sugar 
1 teaspoon vanilla essence 
cup honey  
To serve
Sugar syrup
Pistachio flakes
Honey (optional)
Gulkand

Method
For the phyllo pastry
Place half the flour in a bowl and mix in the vinegar, oil, lemon juice and hot
water. Knead the dough on a floured surface till it is stiff. Divide the dough into 20 parts.
Roll out each part into a very thin, almost translucent sheet, like a roomali roti. Cut into an 8-inch square, cover with a damp cloth and set aside.
If using a pasta machine pass the dough through the machine till you reach mark 1. Dust with flour several times. Cut into squares and cover with a damp cloth.

For the filling and sauce
In a bowl, toss the chopped nuts with cinnamon. Set aside.
In a pan, heat together the sugar, honey and vanilla. Bring to a boil, lower the heat and simmer for 20 minutes.
To assemble the baklava
Preheat the oven to 170C/325F/Gas 3.
Butter the base and sides of an 8-inch square pan or tin.
Spread two sheets of pastry on the base of the pan one on top of the other. Brush with melted butter, then add 2 more sheets. Repeat till you have about 8 layers of butter and pastry.  Sprinkle two to three spoonfuls of the nut mixture on top. Repeat the layers of pastry, butter and nuts. Use a sharp knife and cut the pastry into squares or diamond shapes while still in the tin.
Bake in the preheated oven for 1 hour, or till the pastry is crisp.
Remove the baklava and pour the prepared sugar syrup all over the baklava; sprinkle with pistachio flakes. Set aside to cool.

To serve
Arrange pieces of baklava on a plate. Drizzle with sugar syrup and sprinkle with pistachio slivers. For extra sweetness add some honey as well!

Footnote: People have a sweet tooth but God has given me 32 sweet teeth! This is one of those recipes which has all of them craving for more.

Note: Commercial phyllo pastry is made by machines as it has a texture that is very difficult to achieve by hand.   Use 450 g of readymade phyllo dough for this recipe.



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sanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
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Posted: 23 September 2011 at 5:39am | IP Logged


Aloo Gosht

Ingredients
1 cup clarified butter
1 Kg Mutton
1 Cup Curd
1 tablespoon Black Pepper
1 tablespoon Cumin seeds powder
1 tablespoon Red Chilies Powder
2 tablespoon Coriander Powder
8 small Cardamom
Half a tablespoon of Turmeric
1 tablespoon Onion-Garlic Paste
10 pieces of Cloves
Salt to taste
1 tablespoon of finely cut ginger
4 tablespoon of fried onions
tablespoon Cardamom pieces
2 cups of cut potatoes
tablespoon Karim's garam masala Method
Heat ghee in a pan and add the mutton, curd, black pepper, cumin seeds, red chili powder, small pieces of cardamom, cloves, coriander powder, turmeric, onion-garlic paste, ginger and salt to taste.
Cover the pan with a lid and cook it for 5 minutes.
Add fried onions, cardamom, cut potatoes and add Karim's garam masala. Let it cook for another 45 minutes with the lid put on.
Garnish with coriander leaves and serve hot.

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lifeztufsanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26500

Posted: 23 September 2011 at 5:40am | IP Logged


Shammi Kebab

Ingredients
500 gms Mutton keema
Half a teaspoon of Red Chilli Powder
1/4th teaspoon Cumin seeds
1/4th teaspoon Black Pepper
1/4th tablespoon big Cardamom pieces
2 tablespoon of yellow dal
tablespoon of sliced garlic
tablespoon of sliced ginger
10 Green cardamoms Pods
a tablespoon clove
Salt to taste
1 tablespoon Karim's Garam Masala/Garam Masala
1 egg

For the Stuffing
Finely chopped onions, green chilies and coriander leaves

Method
Mix the keema with all other ingredients and boil for 30 minutes.
Grind this mixture to a paste once it is cool.
Add a tablespoon of Karim garam masala and an egg to it and make small lemon-sized balls of the mixture.
Stuff the balls in the middle with half a tablespoon each of the cut onions, coriander and green chilies.
Deep fry the balls in oil till they turn brown.

The following 1 member(s) liked the above post:

sanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26500

Posted: 23 September 2011 at 5:40am | IP Logged


Stuffed Sheermal with Chakrafool Honey Glaze

Ingredients
For the dough
250 gms cup white flour
1 cup clarified butter
Half cup milk
Salt to taste

For the Stuffing
Half cup keema
2 tablespoon of cut dry fruits
1 teaspoon sugar

For Chakrafool Honey Glaze
1 cup water
1 cup sugar
2 chakrafool
2 tablespoon of honey

For the topping
4 tablespoon of Saffron Milk
Mixed dry fruits

Method
Make soft dough with white flour, ghee and salt.
Heat the khoya on a pan and then mix it with sugar and dry fruits in a bowl.
Boil water, sugar and chakrafool till it becomes syrup
Turn off the gas and add honey to it
Stuff the dough with the khoya dry fruits mixture and roll them like parathas
Cook the rolls in an oven or a tandoor till they turn brown.
As soon as you take the rolls out of the oven, pour a small spoonful saffron milk over it.
Garnish with sugar syrup and dry fruits and serve.

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sanw

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