*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| (Page 6)

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BubblyR

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Posted: 05 October 2011 at 8:58am | IP Logged


Olive stuffed prawns in curd based kadhi served with coorgi rice balls and sambal olek

Ingredients
8 pieces prawn
  cup Olive Oil
2 tablespoon Lemon Juice
1 tablespoon Parsley
  cup Olive Oil
  cup Butter
  cup French Bread Crumbs
1/8 cup Cheese (Mozarella)
1/8 cup Parmesan
1/8 cup Chopped Green Onion
1/8  cup Parsley
1/2 teaspoon Garlic Powder

Method
Peel prawn, butterfly, leave on tails.
In a bowl, mix marinade of olive oil, lemon juice, hot sauce, and parsley.
Marinate prawn 1 hour at room temperature (or up to 24 hours in refrigerator)
Remove prawn from marinade.
In another bowl, mix cup olive oil and next 8 ingredients; stuff prawn. Place prawn on broiler pan and broil until browned, about 4 minutes. Reserve to add to kadhi.

Ingredients for Kadhi
2 Cups Sour Curd

4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder

For the Seasoning
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida

Method
Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well. Make a paste of ginger, chillies, cinnamon and corainder leaves.
Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again. Add prepared prawns.
Heat oil in a pan, add all seasonings. Fry until they splutter.
Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice. 

Ingredients for Kadambuttu (Coorgi Rice Balls)
250gms fine rice flour
750ml hot water
teaspoon salt
teaspoon sugar

Method of cooking Kadambuttu
Wash rice flour and mix with the measured hot water.
Add salt and water, stir with a wooden spoon.
Continue to stir all the time till the mixture resembles a soft dough.
Spoon out a little of the dough on a plate.
In a small bowl of water add 2 drops of oil.
Dip finger into this mixture and rub onto both palms.
Take approximately 1 tablespoon of the hot dough and roll into a
smooth round ball.
Do the same with the rest of the dough.
Place the Kadambuttus in a vessel and cover with muslin cloth and
steam for 20-25 minutes.

Sambal Oelek
Ingredients

500 gms red chile
cup  garlic, peeled and chopped
cup tender young ginger, peeled and chopped
2 stalks lemongrass, thinly sliced (white part only)
6 fluid ounces vinegar
1 cup sugar
salt, to taste
1 tablespoon lime zest, chopped

Method
Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle. While processing gradually add the vinegar.
Place the pureed mixture into a saucepan and bring to a boil.
Reduce the heat and simmer for 3 minutes.
Add the sugar and stir until dissolved.
Add the salt and lime zest.
Remove from the heat, cool and bottle in sterilised jars.

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BubblyR

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BubblyR

Joined: 11 December 2010

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Posted: 07 October 2011 at 8:24am | IP Logged


Daastan-E-Paneer

Ingredients
 
For Cottage Cheese Steak
4 Nos Paneer Steak (150 g each)
1 Tbsp Salt 1 Tsp Red Chilli Powder
1 Tsp Turmeric Powder 1 Tsp Ginger Garlic Paste 

For Marination
2 Tbsps Mustard Oil
2 Tbsps Besan (Gram flour) 1
1 Lemon Juice 
1 Tsp Chopped Coriander Leaves 

For Filling
1 Tbsp Oil
1 Tbsp Cummin Seeds
1/2 Tsp Hing Mixed in
1 Tsp Red Chilli Powder
1 Tsp Turmeric Powder
2 Tsp Coriander Powder
1/2 Cup Green Peas
Salt To taste
1 Tsp Chopped Green Chilli
1 Tbsp Chopped Coriander Leaves

For Creamy Upma
1 Tbsp Butter
4 Chopped Garlic Cloves
1 Chopped Onion
1 Tsp Chopped Green Chilli
1/2 Cup Chopped Button Mushrooms
1/2 Cup Suji (Semolina)
1 Tsp Salt
1 Tsp Black Pepper Powder
1 Cup Milk
1/2 Cup Water
2 Tbsps Butter
2 Tbsps Grated Mozzarella Cheese 
1 Tbsp Chopped coriander Leaves 

For asparagus

20 Stalks Of Asparagus 
1 Tsp Salt 2 Tbsps Butter
1 Tbsp Chironji
1 Tsp Red Chilli Powder
1  Tsp Chaat Masala

Method
In a clean pan add mustard oil and besan and cook till a fine aroma appears. Keep aside to cool. Cut paneer into thick steak like triangles and make a slit on the cottage cheese steaks to make a pocket, sprinkle with salt and keep side for 10 mins. Now drain the water from paneer and apply bhunna besan, lemon juice, turmeric powder, ginger garlic paste, chopped coriander and green chilli the steak. 

Heat oil and add jeera, saut now, add hinge mixed with some water. Add boiled green peas, saut and add rest of the masalas. Sprinkle coriander and once it cools down, mash this mixture with the back of a spoon and stuff it in the paneer. 

To make Upma
Finely chop onions, garlic and mushrooms. Melt butter and saut onions, garlic and mushrooms. Add pepper powder and suji and saut till brown. Now pour milk and cook until it becomes a homogenous mixture. Add some cheese, salt and chopped coriander and mix gently. 

For asparagus, keep water for boiling and add 1 tsp of salt. Peel asparagus stalk from ends and blanch it in boiling water for 10 seconds. Quickly take it out and put it in ice-cold water. Cool and drain. 

To assemble dish, grill the cottage cheese on both sides on a charcoal grill or alternatively heat a pan and cook on both sides. Separately melt butter and add chironji. Toss in asparagus, sprinkle chaat masala and again toss. 

Place asparagus on the centre of the plate ,now place lump of upma on the asparagus in the centre and place paneer steaks on top and on sides. Serve hot.   

For Garnishing Deep Fry 2 strands of sphagetti noodles  


BubblyR

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BubblyR

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Posted: 07 October 2011 at 8:25am | IP Logged


Gulab Jaamun cheese cake 

Ingredients

1 Tbsp Gelatin
Few Strands of Saffron
Hot Water
2 Cups Cream 
1/4 Cup Icing Sugar
2 Cups Mascarpone Cheese
1 Tsp Cinnamon Powder
1 Sheet Vanilla Sponge
1 Kg Mini Gulab Jamun
1 Lemon Zest
1 Tbsp Chopped Pistashew  Method
Whip the cream separately and add icing sugar.
Mix mascarpone cheese to make it smooth.
Soak the gelatin in hot water & mix properly and keep aside for 15-20 mins till it has bloomed.
Also soak Saffron in hot water and keep aside for 15-20 mins
Add cinnamon powder and fold cream & mascarpone cheese together
Add gelatin and saffron water to this mixture 
In the tray arrange the vanilla sponge on the base of a dish and spread the mixture on the top.
Arrange the Mini Gulab Jaamun on top of the mixture grate the zest of one lemon on it and again cover the Mini Gulab Jaamun with the mixture. 
Set in fridge for 30-45 mins and serve

BubblyR

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BubblyR

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Posted: 07 October 2011 at 8:27am | IP Logged


Aloo Cake with Gobi Sauce and Chilli Jam

Ingredients for Gobi Sauce 
2 Tbsps Oil
1 Tsp Chopped Garlic
1 Cup sliced Onions
400 Gms Chopped Cauliflower
1 Cup Vegetable Stock
1/2 Cup Milk
2 Star Anise
Salt to taste
Pepper to taste  

For the Aloo Cake
2 Potatoes sliced
1/2 Deseded, Roasted and Peeled each red, yellow and green Capsicum
3 Tbsps Cheese
3 Tbsps Cream with Salt and Pepper
Hot Water
Salt 

Ingredients for the Chilli Jam 
1 sliced each red yellow and green capsicum
1 cup apple vinegar/ regular vinegar
1/4 cup honey
Salt
Parsely/coriander to garnish 

To make Gobi Sauce 
Heat the oil in a pan. Add garlic and onion. Fry till onion is soft. Add cauliflower and stock and cook till stock reduces.
Add milk, star anise, salt and pepper and cook for 2 mins.
When cauliflower is soft put the mixture in a mixi and grind till a smooth paste is formed.
Keep aside. 

To make Aloo Cake
Cook Potato slices in boiling water and salt till soft.
Take a greased mould and layer the potato slices with the red yellow and green capsicum adding cheese and cream in between the alters.
Top with some more cheese and bake in a pre heated oven at 180 degrees for 15 to 20 mins. 

To make Chilli Jam
Cook the capsicum with vinegar and honey till it gets a jam like consistency.
Serve aalu cake with gobhi sauce and garnish with chilli jam and parsely/coriander leaves.

BubblyR

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BubblyR

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Posted: 07 October 2011 at 8:28am | IP Logged


Turkish Pizza

Ingredients for the base
500 gms pain flour
3 tbps hot water
1/2 tsp sugar
15gms or 1 Tbsp yeast
1 tbsp Olive oil For the topping
1 tbsp chopped tomatoes
- 1 tbsp chopped onions
- 1tbsp chopped garlic
- 1 tbsp chopped mushrooms
- 1 tbsp long sliced gerkins - teendli - marinated in olive oil
- 1tbsp black olives
- 1 tbsp feta cheese
- 1 achari hari mirch ( pickled green chilli) chopped
- 1 tbsp tomato sauce - made from garlic and basil
Salt and pepper to taste.

Method
Dissolve sugar in water and mix in the yeast. Set aside for 15 mins till it becomes frothy.
Make a firm dough with the plain flour, yeast mixture, olive oil and water.
Cover and set aside to rest for 2 hrs. Dough will have increased in size at the end of 2 hrs.
Combine all the ingredients for topping in a bowl.
Roll out rested dough into desired size like a paratha.
Put all the toppings on it and bake in a preheated oven at 350 Deg for 4-5 mins till crisp.

BubblyR

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BubblyR

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Posted: 10 October 2011 at 7:22am | IP Logged


Badam Suran Tikki

Ingredients
1/2 cup almonds
1/2 up sliced onions
1 1/2 tsp grated ginger (adrak)
1 tsp chopped garlic (lehsun)
2 green chillies, chopped
1/2 cup finely chopped yam (suran)
1/4 cup chopped mint leaves (phudina)
1 tbsp chaat masala
1/4 tsp garam masala
salt to taste

Method
In a  pan, add the onions, ginger, garlic and green chillies and fry till they turn light brown in colour.
Add the yam and cup of water, cover and cook over a slow flame for 5 to 7 minutes till the suran is soft and all the moisture is evaporated.
Cool and blend along with the mint to a paste without using any water.
Combine the chana dal powder, yam mixture, chaat masala, garam masala and salt and mix well.
Divide the mixture into 6 equal portions and shape them into flat round tikkis.
Heat a non-stick pan and cook them on both sides on a medium flame, till they turn golden brown in colour.
Serve hot.

Ingredients for Cashewnut & Coriander Pesto
2 cups fresh coriander leaves, coarsely chopped

2 garlic cloves, finely chopped
1/4 cup (45g) toasted cashew nuts
1/3 cup (35g) finely grated parmesan
1/2 cup (125ml) light olive or peanut oil, plus extra

Method
Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidizing and turning black).

Ingredients for Granita (Rooh Afza)
3 cup water
1 cup sugar
6 tsp lemon juice
cups of rooh afza

Method
Bring 3 cups water with 1 1/2 cups of granulated sugar to a boil.
Allow sugar and water to cool to room temperature add lemon juice.
Pour into 3 13 x 9 inch baking pans and add your Rooh Afza, and place in freezer. Every 45 minutes, take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid. Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita. Serve.

BubblyR

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BubblyR

Joined: 11 December 2010

Posts: 25172

Posted: 10 October 2011 at 7:23am | IP Logged


Sesame Seed & Sweet Potato Rolls with Tangy Tomato Sauce and Star Anise Fried Rice
 
Ingredients for Sesame Seed & Sweet Potato Rolls
kg sweet potatoes
3 tbsp ground cashews
3 tbsp ground sesame seeds
3 tbsp dried shredded coconut
1/4 – 1/2 tsp cayenne/red chili pepper
1/2 tsp ground cumin
1 tsp ground coriander
1 tbsp brown sugar
1 tsp salt
3 tbsp roasted chickpea flour
vegetable oil

Method
Peel and cut sweet potato in chunks. boil water and cook until they are soft when pierced with a knife or fork. drain completely and mash until smooth. place in bowl and set aside.
While that is cooking, measure out all the other remaining ingredients. add the dry ingredients to the mashed sweet potatoes and mix well. next to the sink with water running, or with a bowl of warm water next to you, wet your hands and shake off the water. grab one portion of the mixture and form a thick roll. Set this aside on a very lightly oiled plate.
In a large fry pan try to use nonstick ones, heat a very, very thin layer of oil on medium heat for 2 minutes. lower the heat to medium low. Add the roll and remember its very fragile and while it holds together nicely, they can fall apart.
Cook the roll till golden brown and forms a nice crust. Once cooked, remove the pan from heat and let them cool down before moving them. you will see they will firm up nicely once they have rested.

Ingredients for Tangy Tomato Sauce
2 Tomatoes Chopped
1 Tbsp garlic chopped
1Tbsp Onion Chopped
1 Tsp Chilli Powder
1 Tsp Salt
1 Tsp Black Pepper powder
1 Tsp Vinegar
1 Tsp Tomato Ketchup
1 Tsp Wosterchire Sauce
1 Tsp of Oil

Method
In  a saucepan heat oil add onion garlic cook for 2 mins.
Add chopped tomatoes cook till tomatoes are soft.
Add the rest of the ingredients. Cook for 2 mins till everything is incorporated.
Check for seasoning and serve.

Ingredients for Star Anise Fried Rice
2cups of cooked rice
1 Cup Chopped (assorted vegetables like red, yellow, green bell peppers, brocolli (blanched) babycorn, Green and yellow zucinni)
1 Tbsp chopped coriander
1 Tbsp chopped parsley
1 Tbsp Oil
1 Tsp salt
1Tsp pepper powder
1 Tsp Star Anise Powder
3 Pcs of Whole Star Anise
1 Tbsp Soya Sauce

Method
In a pan heat oil add salt, pepper pwd, whole star anise….add veggies and saut for a min.
Add rice, soya sauce…toss with the veggies for 2 mins.
Garnish with Parsley and coriancer and serve.

BubblyR

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BubblyR

Joined: 11 December 2010

Posts: 25172

Posted: 11 October 2011 at 6:48am | IP Logged


Muesli Cake with Fruit Glaze

Ingredients for Muesli Cake
1 cup muesli
  cup rolled oats
cup raisins
1 cup nachni chips
1 cup apple juice
1 cup flour
1 tsp baking powder
tsp baking soda
3/4 cup caster sugar
8 walnut halves
2 eggs

Method
Preheat the oven to 180C / 350F / Gas 4. Line and grease a 7 inch cake tin.
In a large bowl, tip in the muesli, oats, nachni, raisins and apple juice and mix well to combines and leave to soak for 30 minutes.
Sift in the flour and baking powder and stir thoroughly until well mixed together.
In a bowl combine eggs & sugar. Combine the eggs & flour mixture.
Turn the cake mixture into the cake tin, smooth over the surface and decorate with the walnut halves. Bake in the centre of the oven for 30 mins at 180C. A skewer inserted into the centre should come out clean when the cake is cooked.
Let the cake cool slightly before removing from the tin and placing on a wire rack to cool completely.

Ingredients for Crme Fraiche
1 cup whipping cream
2 tablespoons buttermilk

Method
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

Ingredients for Fruit  Glaze
1 cup assorted fruits
  cup powdered sugar
2 tablespoons  milk
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon  finely chopped ginger
tsp clove powder
1 cup Crme Fraiche

Method
Prepare the glaze by whisking together the ingredients and toss the fruits.

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