India-Forums

   

*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| (Page 5)

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26463

Posted: 30 September 2011 at 8:10am | IP Logged


Alila Diwa Benasthali

Ingredients
3 Tbsps Oil
1/2 Tsp Mustard Seed
1 Cup Chopped Onion
1/2 Cup Chopped Tomatoes
1/2 Tsp Turmeric Powder
1/2 Tsp Cumin Powder
1 Tsp Coriander Powder
1 Tsp Onion Garlic Paste
1/2 Cup Water
1/2 Cup Coconut Milk
1/2 Cup Boiled Potatoes
1/2 Cup Boiled Cauliflower
1/2 Cup Chopped French Beans
1/2 Cup Chopped Carrots
4-5 Sliced Green Chillies
1 Tsp Salt
1/2 Tsp Sugar
5 Curry Leaves
1/2 Cup Grated Coconut
1/2 Cup Chopped Coriander Leaves Method
Heat oil in a pan.
Add mustard seeds. When they crackle add onions and fry till soft.
Add tomatoes, turmeric powder, cumin powder, coriander powder, ginger and garlic paste and water.
Cook till oil separates from masalas.
Then add coconut milk and add all the vegetables.
Then add green chillies, salt, sugar and curry leaves.
cook till vegetables are soft / done.
Then add grated coconut and coriander leaves and serve.

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26463

Posted: 30 September 2011 at 8:11am | IP Logged


Fish Gezado

Ingredients for the Paste

3 Whole Red Chillies
3 Slit Green Chillies
1 Tsp Garlic
3 Pcs Ginger
10 Cloves
1/2 Tbsp Black Pepper
1/2 Tbsp Cumin Seeds
1 Cinamon Stick
1/2 Tsp Turmeric Powder
4-5 Tbsps Water
4 Tsps Vinegar For the Gravy
3 Tbsps Oil
1 Cup Chopped Onions
1/2 Cup Chpped Tomatoes
1 Tsp Salt
1 Tsp Ginger And Garlic Paste
Curry Paste
Fish
1/2 Tsp Sugar
2 Tbsps Chopped Coriander Leaves

To make Fish Gezado
Apply salt to Filet of Fish and keep aside for 10-15 Mins
Grind together green chillies, red chillies, ginger, garlic, cloves, cumin seeds, black pepper, cinnamon, turmeric, water and toddy vinegar / white vinegar for 4-5 mins and keep aside.
Shallow fry salted fish filet for 30secs on each side.
Heat oil in a pan
Fry onion, tomatoes, ginger and garlic paste, salt and ground masala
Add 1/4th cup water
Cook till oil separates from the masala
Add fish , Tsp sugar and coriander leaves and cook for 1-2 mins.



Edited by -Ridzzi- - 30 September 2011 at 8:13am
BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26463

Posted: 30 September 2011 at 8:15am | IP Logged


Sol Kadi Sorbet

Ingredients
2 Cups Water
8 Kokam Fruits
1 Grated Coconut
1 Tsp CHopped Ginger
1 Tsp Chopped Garlic
1 Tsp Cumin Seeds
Salt to Taste
3 Tsps Sugar
1 Red Chilli
2 Cups Water For Garnishing
1 Slit Red Chilli
1 Parsley Stem

Method
Boil kokam in water and keep aside
Grind all the ingredients and strain to extract all the juice
Mix with strained kokam water and freeze overnight.
Grind in a mixie and freeze again.
Repeat this process 3 times to get your sorbet ready.

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26463

Posted: 03 October 2011 at 5:43am | IP Logged


Curry Fondue

Ingredients
1/2 cup Fresh Cream
1/2 cup Milk
1/4 teaspoon Sea Salt
3/4 teaspoons Red Chili Flakes
1/2 teaspoon Crushed Garlic Paste
1/2 teaspoon Curry Powder
1/2 teaspoon Roasted White Cumin Seeds
1/3 teaspoon Grated Mozarella

Method
Heat milk & cheese in a saucepan and keep stirring till cheese melts.
Transfer mixture to a fondue bowl.
Stir in the remaining ingredients & mix well
Serve with sliced cucumbers, carrots or mini bread bites

Amchur Fondue

Ingredients
1/2 cup Fresh Cream
1/2 cup Milk
1/4 teaspoon Sea Salt
3/4 teaspoons Red Chili Flakes
1/2 teaspoon Crushed Garlic Paste
1/2 teaspoon Amchur
1/2 teaspoon Roasted White Cumin Seeds
1/3 teaspoon Grated Mozarella

Method
Heat milk & cheese in a saucepan and keep stirring till cheese melts.
Transfer mixture to a fondue bowl.
Stir in the remaining ingredients & mix well
Serve with sliced cucumbers, carrots or mini bread bites

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26463

Posted: 03 October 2011 at 5:44am | IP Logged


Hung Curd Tiramisu

Ingredients
1 Eggless sponge cake, 6 inch 
4 teaspoons Vanilla Custard powder
1 1/2 cup Milk 
6 teaspoons Sugar
1 tablespoon Instant coffee powder
4 tablespoons Hung curd
3 tablespoons Whipped cream

Method
Slice the cake horizontally into three slices. Mix custard powder in a little cold milk. Heat the remaining milk in a pan, add the custard powder mixture and cook, stirring continuously, till it begins to thicken. Add sugar and stir till it dissolves. Set aside to cool.
Heat a cup of water in a pan. Add one teaspoon instant coffee powder and mix. Set aside to cool.Add hung curd to the cooled custard and mix. Add the whipped cream and mix well.
Place the base slice of the cake in a glass bowl. Pour some of the coffee decoction over it and let it soak well. Spread some of the custard mixture all over it. Soak the remaining cake slices in the remaining coffee decocation.
Place another cake slice over the one in the bowl and spread some of the custard mixture all over it.
Cover it with the third cake slice. Pour the remaining custard mixture over it and spread it over the top and the sides of the sandwiched cake.
Put the remaining instant coffee powder in a small sieve and sprinkle it all over the top of the tiramisu.
Keep it in the refrigerator to set for at least one and a half hours. Serve chilled.

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26463

Posted: 04 October 2011 at 5:55am | IP Logged


Sui Mai (Momo ka Mama)

Ingredients
2 tablespoons chopped fresh cilantro
2 green onions, cut into 2-inch pieces
1 garlic clove
1 (1/2-inch) piece peeled fresh ginger
1 cup sliced cabbage
1 table spoon soy sauce
1/4 teaspoon kosher salt
teaspoon pepper
2 tbsp bread crumbs
20 wanton wrapper
2 teaspoons sesame oil
1/2 teaspoon Asian chili sesame oil or other chili oil

For the Salsa Dip
Tomatoes – 100 gms, chopped
Garlic – 2 tsp, chopped
Onions – 50 gms, chopped
Tomato ketchup – 3 tbsp
Green chillies – 1 tsp, chopped
Salt – 1tsp
Pepper – 1 tsp

Method
Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage, salt & pepper; pulse 10 times or until finely chopped. Add bread crumbs; pulse until combined. Place cabbage mixture in a medium bowl.

Moisten edge of wanton wrapper with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 tablespoon mixture into center of circle. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling.


Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops of dumplings.


BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26463

Posted: 04 October 2011 at 5:56am | IP Logged


Noodle E Aag

Stir Fry Vegetables with basil and burnt thai bird chillis

Ingredients
  medium green peppers, julienned
  medium red peppers, julienned
  medium yellow peppers, julienned
  medium carrots, julienned
  cups broccoli florets
cups baby corn
cup bak choi
cup Chinese cabbage
cup beans sprouts
3 tablespoons vegetable oil
  tablespoons light soy sauce
  teaspoon ground ginger
1 green onions, thinly sliced
1 Tbsp Dried Chili, Diced
1 tablespoons cornstarch
  cup broth

Method
In a large skillet or wok, saute the vegetables in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion & dried chilies. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients for Flat Noodles rolls with Bell Pepper couli stuffing
500 gm all purpose flour

2 large eggs
150 ml water,plus extra id necessary
a pinch of salt
some corn starch for dusting

For the Stuffing
1 Green Bell Pepper/red pepper/yellow pepper
1 tsp Garlic (finely chopped)
1 tbsp oil
tsp salt
th tsp pepper
1 tsp tobasco
cup spinach
2tbsp of mozzarella

Method
Smear oil on the pepper and put in the oven at 220 degree C for 5 mins
Remove let it cool…remove the skin and the seeds
Heat a pot of water and blanch the spinach. Put in on the side.
Now in a mixture grind the garlic, bell pepper, spinach, salt, cheese and Tabasco

To assemble
Take the warm noodle sheets and spread the mixture on it and make rolls….and then cut into bite sized pcs. Serve with the stir fried veggies.

Method
Combine flour and salt in a large mixing bowl,sifted .Add in water and eggs,mix and knead into a stiff dough.Cover with wet cloth or paper towel,let it rest for 30 minutes.

After resting,dust your table top or kitchen counter with some starch flour,roll dough into thin sheet and cut into broad strips or use paste maker to roll and cut the dough to your desire shape.

Prepare a large pot (4 liter) of water with 2 drops of oil at high heat.When water rolling boil,add in cut noodles.Use a long chop stick to stir the noodles from sticking to each others.When noodles cooked which is floated,remove with large spider sieve and set aside.

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

Krishnaluv94

BubblyR Viewbie
BubblyR
BubblyR

Joined: 11 December 2010
Posts: 26463

Posted: 05 October 2011 at 8:57am | IP Logged


Kale Chane Ka Kebab with Mint Curd

Kale Chane ka Kebab
Preparation time: 30 minutes, Cooking Time- 30minutes, Serves 4

Ingredients
500 gms Bengal gram (kala chana)    
5 medium onions, chopped
12- 15 garlic, chopped  
2inches ginger, chopped   
1 teaspoon salt    
30 ml 2 tablespoons lemon juice  
4 green chillies  
cup coriander leaves, chopped 
1 teaspoon red chilli powder  
1 teaspoon garam masala powder 
1 cup oil for deep-frying

For the Spice mix
5 cloves    
2 bay leaves   
1"sticks cinnamon   
4-5 black cardamoms  
5 green cardamoms   
teaspoon nutmeg powder    
1 teaspoon cumin seeds   
8 dried red chillies  
2 tablespoons black peppercorns

For the Stuffing
cup mint leaves   
10 green chillies, finely chopped 
1 inch ginger, finely chopped
3 medium onions, finely chopped  
125 g  unripe mangoes, finely chopped 
teaspoon salt   

Method

Soak the Bengal gram overnight. Peel and dice 5 onions. 
Peel the garlic.
Tie the ingredients for the spice mix in a piece of muslin or place in an infuser.
Put the soaked gram in a pressure cooker with water reaching an inch above the gram. Add the chopped ginger, salt 1tsp, chopped onions, garlic and the spice bag and pressure cook for 15 minutes or till done.
Remove the spices and grind them with a little of the cooking water to a fine paste. Grind the boiled gram using a little of the remaining water. 
Add the ground spice paste, chopped coriander, lemon juice, chilli powder and garam masala to the paste. Mix well and adjust seasoning.

For the stuffing
Mix together the chopped onions, green chillies, unripe mango and mint. And the chopped ginger.

Shape the gram mixture into 15-16 small patties on your palm. Place a little stuffing in the centre and bring the edges of the patty together to enclose the stuffing. 


Heat the oil in a girdle. Put the patties on the girdle. Cook over medium heat till nicely crisp on side. ( frying pan. Add a few patties at a time and shallow-fry on medium heat till golden brown and crisp at the bottom)  -to be deleted. Flip the patties over and cook the other side as well.

Ingredients for Mint Curd Chutney
1 cup Mint leaves
1/2 cup Coriander leaves
2 Green Chilies
2 Tbsp Curd
Salt to taste

Method
To make the chutney just combine all the ingredients and blend in food processor.

Ingredients for Stuffed Bhavnagri Mirch
12 bhavnagri mirch
2 cups  boiled chicken
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder
1/2 tsp dried mango powder (amchur)
1 medium onion finely chopped
1/2 tsp fennel seeds (saunf) powder
cup cheddar cheese, grated
salt to taste
2 tsp oil

Method
Slit bhavnagri mirch lengthwise from one side not separating from the base. Remove seeds.

Mix salt and all the spices to chicken. Stuff chicken mixture in mirch.

Heat oil in a flat kadhai. Place stuffed mirch in the pan and turn the heat to low. Cover with a lid. Turn over the mirch once the underside is cooked. Cook from both sides, remove from heat and sprinkle cheese on top and toast in the oven till the cheese melts and serve.

Go to top

Forum Quick Jump

Forum Category / Channels
Forums

Chef Pankaj ka Zayka Topic Index

  • Please login to check your Last 10 Topics posted

Check these Celebrity also

Disclaimer: All Logos and Pictures of various Channels, Shows, Artistes, Media Houses, Companies, Brands etc. belong to their respective owners, and are used to merely visually identify the Channels, Shows, Companies, Brands, etc. to the viewer. Incase of any issue please contact the webmaster.

Popular Channels :
Star Plus | Zee TV | Sony TV | Colors TV | SAB TV | Life OK

Quick Links :
Top 100 TV Celebrities | Top 100 Bollywood Celebs | About Us | Contact Us | Advertise | Forum Index