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*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| (Page 4)

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26502

Posted: 27 September 2011 at 8:09am | IP Logged


Chora Faari Crispy Kamaal

White Bean Pate with beet wedges and orange supreme served with Chora Fali

Ingredients for White Bean Pate
1 cup  white beans, boiled
1 clove garlic
2 tablespoons minced red onion
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1 tablespoon water
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Method
Combine all ingredients in a medium bowl and mash together. Cover and chill until ready to serve.

Ingredients for Chorafali
Besan (Chana dal flour) - 1cup
Urad dal flour - 1/2 cup
Oil - 1 teaspoon
Red chilli powder - 1 teaspoon
Cooking soda - a pinch
Normal salt & Black salt to taste

Method
Boil 1/2 cup of water and add oil, salt and soda into it. When water gets warm, knead a dough. Keep aside for 15 minutes. Make small balls of dough and roll out very thin rotis of it. Cut it in to strips. Deep fry in oil on medium flame. Sprinkle red chilli powder and black salt on it.

To serve spread the bean pate on the chorafali with beet wedges and orange supremes on the side.

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sanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26502

Posted: 27 September 2011 at 8:10am | IP Logged


Chettinad Flavored Mutton with Caramalised Onion Walnut Chutney and Iddipams

Ingredients for Chettinad Mutton

Mutton cut into small pieces – 1 kg
Mustard seeds – 1/2 tsp
Onion chopped finely – 2(large)
Curry leaves – 1 sprig
Tomato sliced – 2
Salt – to taste
Oil – as needed
For Grinding:-
Shallots(Kunjulli) – 7-8
Ginger – 1 inch size piece
Garlic pods – 7-8
Cinnamon(Karuvapatta) – 2 pieces
Cloves (Grambu) – 4 nos
Fennel seeds(Perumjeerakam) – 1/2 tsp
Cumin seeds(Jeerakam) – 1/2 tsp
Pepper corns(Kurumulagu) – 3-4
Chilly Powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Grind all the above ingredients into a coarse paste and keep it aside.

Method
Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).
Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces and fry it till the oil seperates.

Ingredients for Iddipams
1 and 1/2 cup rice
Coconut oil
Salt

Method
Soak the rice in water for around 3-4 hrs.
Grind it to a smooth paste with coconut and salt, adding required amount of water. Its okay if the batter becomes watery.
Now heat this batter in a nonstick(preferably) pan. Keep mixing till all water evaporates and the dough becomes dry.Make balls of the dough and steam them in cooker or steamer (I have a pasta cooker which I use to make rice daily. I use it as steamer also). Steam for 15mins.
Take out the balls, put them in press(apply some coconut oil to the press before putting the dough) and press to make the shevayi.
They cool immediately, so close them in a tight vessel.
Usually these are served with either mango pickle or soyi rosu(sweetened coconut milk). I like to eat it with coconut chutney also.

Ingredients for Walnut Onion Dip
1 slices whole wheat bread, toasted
1/4 cup walnuts
4 garlic cloves, chopped
cup onion
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
3/4 cup water
2 tablespoons fresh parsley leaves
salt and pepper 
 
Method
Place the toast in a food processor and process into fine crumbs, with the motor running, add the walnuts and garlic and process until they are ground fine.2
Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick.3
Scrape the mixture into a bowl, and season to taste with salt and pepper. Serve immediately ot it will turn dark

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sanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26502

Posted: 27 September 2011 at 8:12am | IP Logged


Kaagazi Murgh

Ingredients for Kebab
Chicken mince – 300 gms
Cashew nuts – 1 tbsp
Brown onion paste – 1 tbsp
Garam masala -  tsp
chilli powder -  tsp
Salt – to taste
Green coriander – 1 tsp (chopped)
Ginger – 1 tsp (chopped)
Garlic – 1 tsp (chopped)
Green chillies – 1 tsp (chopped)

For the filling (stuffing)
Mushrooms – 1 tbsp,fine chopped
Dill leaves – 1 tsp, chopped
Prawns – 2 pcs, 1 tbsp chopped
Mozarella cheese – 1 tsp grated
Ginger garlic paste -  tsp
Ajwain – tsp grpunded
Black pepper powder – to taste
Haldi powder - a pinch
Salt – to taste
Red chilli powder – to taste
Butter – 1 tsp
Spring onion leaves -  a few
Banana leaves – 1 pc
Green peas - chopped
Olives – green and black – 1tbsp
For almond chutney
Almonds – 50 g
Yogurt – 1 tbsp
Lime juice – 1 tsp
Cumin powder – 1 tsp
Red chilli dry whole – 3 pcs
Black salt – to taste
Garlic – 1 tsp
Hing – a pinch

To make the chutney
Boil the almonds and dry red chillies (seedless)then peel the almond and mix all the ingredients. Blender n process just to blend – make a fine paste and your chutney is ready to serve.

Method 
Make a paste of chicken mince and add cashews n brown onion in a mixer. Then add or mix all the ingredients one by one in it. Knead the mixture well. Take about 1 tbsp of this mixture in your hand, place in the centre of palm. Roll it to form a smooth ball. Flatten it on the pan. The kebab sheets are as thin as paper and should be big in size. Lower heat and fry on non-stick pan until kebabs are well done.

Heat butter on a pan, add ajwain and cook for 10 secs. Add chopped prawns and cook for 2-3 mins. Then add mushrooms, green peas, olive, ginger-garlic paste, salt and pepper, haldi and cook for 2-3 mins. Lastly add dill leaves and mozzarella cheese, cook for a min and turn off gas.

Fill stuffing in kebab sheet and roll very gently like a seekh kebab. Put spring onion leaves with the kebab, cut into 2 pcs, and serve on a banana leaf.

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sanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26502

Posted: 27 September 2011 at 8:13am | IP Logged


MasterChef Ka Maharaj Palak Halwa

Ingredients for Sweet  Cheesy Basil
kg: Spinach
10-15 nos. Fresh Basil leaves
cup: Milk
50 gm: Khoya (grated)
cup: Caster Sugar
tsp: Cinnamon Powder     
1 cup: Ricotta Cheese
1 tbsp: Cranberries (chopped)
2 tsp: Pistachios (chopped) Method
In a pan combine spinach with basil and milk and heat for 5-7 minutes till spinach softens but does not change colour.

Puree the spinach mixture in a blender taking care not to overgrind (as this will make the spinach black).

Heat khoya in a frying pan till it softens and becomes moist. Mix in caster sugar and spinach puree and cook for 1 minute.

Mix in cinnamon powder, ricotta cheese, cranberries and pistachios and cook for 1 more minute. Serve hot.

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sanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26502

Posted: 28 September 2011 at 12:25pm | IP Logged


Rajma Burger

Ingredients
250 gms Kidney Beans (Rajma), mashed
1/4 cup onion, finely diced
1 clove garlic, minced
2 Tbs. bread crumbs
2 Tbs. chopped fresh parsley
1 Tbs.   Ketchup
1/2 tsp. Chili  Powder
1/2 tsp. Curry Powder
1/4 tsp. Ground Cumin Seed
1/4 tsp. Salt
1/8 tsp. Black Pepper Powder
1 slice Cheese Method
In a large bowl combine the mashed kidney beans, onion, garlic, bread crumb, parsley, ketchup, chili powder, curry powder, cumin, salt, and pepper. Mix well and chill for 15 minutes. Form into burgers and fry in a small amount of oil, or in a nonstick pan with oil, over medium heat.

Toast a burger bun, spread butter top with lettuce, tomato, cucumber, onion, patty and cheese.

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

sanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26502

Posted: 28 September 2011 at 12:26pm | IP Logged


Masala Baked Eggs

Ingredients
1 tbsp butter
4 tbsp cooked chopped spinach, that's been squeezed to extract excess liquid
2 eggs, 2 separate dish
1/2 tomato,
2 tbsp heavy cream
2 tbsp grated parmesan
1/2 tsp oregano
1/4 tsp grated nutmeg
Salt and freshly ground black pepper to taste Method
Heat oven to broil. Grease two 8-oz. gratin dishes with butter. To each dish, add 2 tbsp. spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish.

Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish. Pour 1 tbsp. heavy cream into each dish.

Sprinkle each dish with 1 tbsp. parmesan, 1/4 tsp. oregano, 1/8 tsp. nutmeg, and salt and pepper to taste. Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes.

Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping.

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sanw

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26502

Posted: 28 September 2011 at 12:27pm | IP Logged


Brownie Lollipops

Ingredients for Cake:
1 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
cup butter, softened
1 cup packed light brown sugar
2 large eggs at room temperature 30 minutes
1 teaspoon pure vanilla extract
1 cup whole milk

Method
Preheat oven to 175C with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes.

 
Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).

Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes.


Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.

Ingredients for the Chocolate Sauce
1 cup. whipped cream cheese
cup granulated sugar
3 cups dark compound chocolate (melted)
Assorted Sprinkles, Gems
You will also need lollipop sticks / toothpicks / Satay Sticks

Method
Crumble the cake with hands or food processor, and put crumbs into a large bowl. Combine cup chocolate, whipped cream cheese, and sugar in a medium bowl. Mix this mixture into the cake crumbs thoroughly.

Form 1 tbsp-sized balls, and stick onto lollipop sticks. Roll the cake balls in the melted chocolate. Then dip in and freeze for approximately 30 minutes to harden shell.
BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26502

Posted: 30 September 2011 at 8:09am | IP Logged

res for pic

Plum Cake and Craft Sugar Flowers

Ingredients
250 Gms Butter
250 Gms Sugar
5 Eggs
Tsp Vannila Essence
250 Gms Raisins
30 Gms Papaya
30 Gms Cherries
30 Gms Dates
30 Gms Sweet Lime
30 Gms Orange Peel
Tsp Caramel Colour

Ingredients for Spice powder
1 Clove
1 Inch Cinnamon Stick
4 Cardamoms
Nutmeg

Method
Beat sugar and butter till creamy. Add eggs one at a time, beating continuously.
Then add the ground spice mixture and vanilla essence and beat again.
In another bowl, sieve together half tsp of baking powder with maida.
Add all the cut dry fruits, candied peels and nuts to the maida and mix thoroughly
till the maida coats all the ingredients.
With a light hand, fold in the maida mixture with the butter, sugar and egg mixture.
Grease a baking dish and line it with butter paper.
Pour this mixture into the baking dish and bake at 250-350 degrees for 10 minutes
and then at 200 degrees for 2 hours.

Ingredients for Gum Paste
12 Gms Gelatin
4 Tbsps Water
2 Tsps Liquid Glucose
500 Gms Icing Sugar
Cornflour - Small Bowl (as required)
Food Colour for Flower Painting

Method
Mix water and gelatin in a bowl and set aside for 10 minutes for it to bloom.
Then melt the gelatin.
In another pan, melt the liquid glucose till clear and add the gelatin to it, stirring continuously with the flame on.
Transfer to a bowl and add icing sugar little at a time and knead to form a clay dough like consistency.

To make sugar craft flowers
Roll the gum paste dough out like a chappati using corn flour.
Cut out a petal shape by using a cutter/ Press this petal on a vein mould to give the petal its veins.
apply water to the bottom half of the petal and roll it to form a cone. Place on a  cone shaped mould to dry for 24 hrs.
Cut out 3 small and 2 large petal. Pierce each of them them from the bottom with a wire and repeat the process with the vein mould.
Use a blunt stick dipped in corn flower to press the edges of the round cut out in a back and forth movement to get a petal effect.
Place these petals on a  rolling pin with the veins facing upward so that the petals take the curved shape of the rolling pin . Leave to dry for 24 hours.
When dry place the cone shaped petal in the centre and the 3 small ones without he two large petals around it.
Tie with a string till tightly bound.
Paint with desired food colour using a little colour and using water to spread it on the whole petal. Leave to dry for half a day.
Fondant icing and cake decoration

Ingredients for fondant icing
12 Gms Gelatin
4 Tbsps Water
6 Tsps Liquid Glucose
500 Gms Icing Sugar
Cornflour - Small Bowl (as required)
Food Colour for Flower Painting

Method
Mix water and gelatin in a bowl and set aside for 10 minutes for it to bloom.
Then melt the gelatin.
In another pan, melt the liquid glucose till clear and add the gelatin to it, stirring continuously with the flame on.
Transfer to a bowl and add citric solution and lemon juice.
Then add icing sugar little at a time and knead to form a clay dough like consistency.

To make fondant icing cake decoration
Cover the top and the sides of the plum cake by rolling out 500 gms of marzipan.
Use the rolling pin on the cake to get a smooth surface.
Roll out the fondant icing and place it over the marzipan covered cake and smoother it on all sides.
Roll out another fondant round.
Use a scallop cutter to make the edges frilled like lace.
Use a lace cutter to give the edges a hakoba lace effect.
Place this on the fondant covered cake using a rolling pin to transfer the round fondant sheet from your working table to the cake.
Decorate with flowers and present.

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