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

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.

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.

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

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