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MasterChef India 2 Recipes

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Posted: 07 December 2011 at 10:10am | IP Logged

Yummy Mummy Burgers

Burger Buns
Ingredients
2 cups   Refined Flour
1 tbsp   Amul Butter
1 tsp   Salt
2 tsp   Yeast granules
2 tsp   Caster Sugar
1 cup   Water
cup   Buttermilk
1 tbsp   Oats

Method
1.  Preheat the oven to 200*C. Grease a baking tray.
2. In a small bowl, combine yeast with sugar and 1/3 cup of lukewarm water. Leave aside for 5 minutes till mixture froths.
3.  In a glass mixing bowl, add the flour, make a well in the centre and add yeast mixture. Mix well, knead to a smooth dough, cover with clingfilm and leave aside to prove (rise) for 10 ' 15 minutes.
4. Once dough rises, knead it and mix in salt and butter.
5. Divide dough into 6 portions, shape into burger buns and leave aside covered with wet muslin cloth for about 5 minutes. 
6.  After 5 minutes, brush the buns with buttermilk, sprinkle over with oats and bake in the pre-heated oven for 10 to 12 minutes till golden in colour.

Sprouts Patties
Ingredients
2 cups   Mixed Sprouts
5 ' 6 cloves  Garlic
1 inch   Ginger
To taste  Salt
To taste  Black Pepper (crushed)
tsp   Dried Oregano
tsp   Red Chilli flakes
cup   Semolina
As required  Olive Oil

Method
1.  Bring water to a boil in a saucepan. Blanch the sprouts in the boiling water and refresh with cold water. Drain the water. Finely chop the garlic and grate the ginger.
2.  Using a Genie chopper, grind the blanched sprouts to a coarse paste. Remove into a bowl. 
3.  Mix salt, crushed black pepper, oregano and chilli flakes to the ground sprouts. Mix thoroughly and shape into patties. 
4.  Roll the patties in semolina and shallow fry in a frying pan using olive oil. Drain on absorbent paper and place in the burger bun.

Tofu Mayonnaise
Ingredients
250gms   Tofu
2 tbsp    Olive oil
1 tsp    Lemon juice
1/2 tsp   Black pepper (crushed)
1 tsp    Honey
To taste   Salt
1 tsp    Vinegar

Method
1. Cut the tofu into small cubes and place in a bowl. Add in the olive oil, lemon juice, crushed black pepper, honey, salt and vinegar and blend to a smooth sauce using a hand blender.
2. Adjust seasoning and use in coleslaw.

Coleslaw
Ingredients
1 nos.   Carrot
1 nos.   Yellow Capsicum
1 nos   Red capsicum
1 nos   Green capsicum
1 nos.   Red Cabbage
cup   Tofu Mayonnaise
To taste  Salt
To taste  Black Pepper (crushed)

Method
1.  Peel and cut carrots into juliennes. Cut capsicum into juliennes and shred the red cabbage finely.
2.  Combine the prepared vegetables with mayonnaise, salt and pepper.
 
NOTE: To compile burgers, cut burger buns into half, spoon coleslaw on the base, place lettuce leaf, tomato slices and sprout patty. Top with burger bun top and serve.
 



Edited by --nIdHi-- - 07 December 2011 at 10:11am

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sabatahirthejazzgal

psychobaiko. IF-Stunnerz
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Posted: 07 December 2011 at 10:14am | IP Logged
Molten Lava Cake

Molten Lava Cake 
Ingredients

cup   Chocolate chips
cup   Cherry filling
2 cups   Refined flour
1 tsp   Baking powder
tbsp   Soda bi-carb
1 cup   Amul curd
A few drops  Vanilla essence
1 cup   Amul Milk
cup   White butter 
cup   Caster sugar
6 tbsp   Cocoa powder

Method
1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes.
6. Check the cake, remove cake from the oven and after a few seconds, demould it and serve.

 

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psychobaiko. IF-Stunnerz
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Posted: 07 December 2011 at 10:17am | IP Logged
Red Thai Curry

Red Thai Curry 

Ingredients
15 nos.    Dried Red Chillies (boiled)
5 -6 nos.   Shallots (roughly chopped)
6 tbsp    Ramdev Coriander seeds
8 – 10 cloves   Garlic 
6-7 nos.    Fresh Coriander stalks (finely chopped)
3 - 4 nos.   Fresh Bird Eye chillies (3 for the paste, 1 for garnish)
3-4 stalks   Lemon Grass (with bulb) (finely chopped)
2 tbsp    Oil
2 nos.    Star Anise
2" piece   Galangal (sliced)
5 -6 leaves   Fresh Basil (reserve 1 sprig for garnish)
1 nos. (medium-sized)  Carrots (diced)
3-4 nos.    Baby Corn (sliced)
1 nos. (small)   Green Zucchini (diced)
1 nos. (small)   Yellow Zucchini (diced)
1 nos.    Red Capsicum (diced)
1 nos.     Yellow Capsicum (diced)
1 nos.    Green Capsicum (diced)
4 nos.    Shiitake Mushrooms (soaked and sliced)
2 pieces    Bamboo Shoots (sliced)
400 ml    Coconut Milk
To taste    Salt
To taste    Ramdev Black Pepper powder
1 tsp    Lemon juice

Method
1.  Using a Kenwood Mixer Grinder, grind the dry red chillies, shallots, coriander seeds, garlic, fresh coriander stalks, bird eye chillies (reserving 1 for garnish) and lemon grass to a paste. Remove into a bowl and keep aside.
2.  Heat oil in a wok. When oil starts smoking, fry the fresh chilli kept for garnish, remove and keep aside. Then add the star anise and galangal and stir-fry for a few seconds. 
3.  Add the ground paste and fry well on a high flame, stirring constantly for about 3 minutes till the aroma fills the air.
4.  Then add carrots and baby corn and stir-fry for about a minute.  Toss in the green and yellow zucchini and stir –fry for about 2 minutes.
5.  Toss in the red, yellow and green capsicum with the shiitake mushrooms and bamboo shoots and stir-fry for 1 more minute.
6.  Mix in the coconut milk and keep stirring the mixture constantly till it comes to a boil. Once the curry boils, reduce the flame and simmer for 2 more minutes. Mix in salt, pepper, then remove curry from the flame and add lemon juice.
7.  To serve, place a ring mould in the centre of a soup plate. Scoop out vegetables from the curry and spoon inside the ring mould. Ladle the gravy around the mould. Place a basil sprig and fried chilli on the vegetables, remove the ring mould and serve immediately with steamed rice.

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psychobaiko. IF-Stunnerz
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Posted: 07 December 2011 at 10:19am | IP Logged
Chicken Pulao, Kheere ka Raita and Paneer Basundi


Chicken Pulao, Kheere ka Raita and Paneer Basundi
Ingredients
For Chicken Pulao
100 gm   Ghee
1 pod     Garlic (finely chopped)
4 nos.     Onions (finely chopped)
4 nos.    Black Cardamom  
3 pcs(1 inch long)  Cinnamon stick
3 nos.    Bay leaves
1 tsp    Black Peppercorns (crushed)
3 nos.     Tomato (finely chopped)
1    kg   Chicken (jointed)
To taste    Salt
1 tsp     Red Chilli Powder
1 cup     Curd (whisked)
1 kg    Rice (washed & soaked)
1.75 litres    Water

For Kheere ka Raita

1.5 kg    Curd
To taste    Salt 
 To taste    Black Pepper powder
750 gm   Cucumber (grated)
    
For Paneer Basundi

2 litres     Amul Milk                  
3 tins    Amul Condensed milk
100 gm   Pistachios (cut into slivers)
 6 nos.   Green Cardamom
4 tbsp    Corn Flour
750 gm   Amul Paneer (grated)

Method
1.  For the Chicken Pulao, in a large degchi heat ghee and add garlic & onions. 
2. Add black cardamom, cinnamon, bay leaves and cook till onions are golden. 
3. Add tomatoes and mix properly. When the tomatoes get soggy, add the chicken and mix. Let the chicken get golden brown but keep stirring it from time to time. 
4.  Once the moisture evaporates, add salt and red chilli powder. Add curd and rice to it and stir till moisture evaporates. Now add water to it, mix well and put on the lid. Let it cook on medium heat till 3/4th done. Put it on simmer and cook for 5 minutes Turn off the flame and let it stand for 5 minutes. 
5.  For the kheere ka raita, in a large mixing bowl, whisk curd to a smooth consistency. Add salt, pepper and cucumber and mix well. Refrigerate till chilled.
6.  For the Paneer Basundi, heat milk in a thick bottomed kadhai. Reduce it to half stirring continuously. 
7.  Add condensed milk, pistachios and cook for 5 more minutes. 
8.  Mix corm flour with water to make a paste. Add this to the milk and bring it to a boil .Turn off the gas, add paneer and serve immediately with chicken pulao and kheere ka raita.

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psychobaiko. IF-Stunnerz
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Posted: 07 December 2011 at 10:21am | IP Logged
Chicken Kofta with Makhni Gravy

Chicken Kofta with Makhni Gravy
Ingredients

kg    Chicken mince
4 tbsp    Cumin powder
4 tbsp    Red Chilli powder
cup    Ginger paste
cup    Garlic paste 
To taste   Salt
cup    Fresh Coriander (finely chopped)
1 nos.   Egg
1 cup    Ghee
3 nos. (large)  Onions (ground to a paste)
3 nos.   Tomatoes (finely chopped)
400 ml   Tomato puree
cup    Coriander powder
1 cup    Fresh Cream
  cup   Coconut powder
cup    Butter
1 cup    Lotus Seeds (Makhana)
  cup    Raisins
cup    Cashewnuts

Method
1.  In a large bowl, combine the chicken mince with half the cumin powder, half the red chilli powder, 1 tbsp ginger paste, 2 tbsp garlic paste, salt, half the chopped coriander and egg. Mix well, divide into small portions, shape into small meatballs and keep aside.
2. Heat cup ghee in a frying pan, add onion paste and remaining giner-garlic paste and cook for 5 minutes. Mix in tomatoes and tomato puree and cook for 10 to 15 minutes.
3. Add remaining cumin powder, coriander powder, red chilli powder and salt. Add 2 cups water and cook till gravy comes to a boil.
4. Add the prepared chicken meatballs and cook for 10 minutes or until chicken is done.
5. Reduce the flame, then mix in add cream, coconut powder and butter taking care not to break the meatballs.
6. Heat ghee in a pan and add lotus seeds, raisins, cashewnuts and fry till golden. Pour onto the gravy, garnish with remaining chopped coriander and serve hot.

Haryali Mushroom
Ingredients

1 cup    Fresh Coriander
cup    Mint leaves
5 nos.   Green chillies
3 nos. (medium) Onions
cup     Ginger-garlic paste
1 cup    Ghee 
cup    Khoya (crumbled)
200 gm    Button Mushrooms (cut into quarters)
1 tbsp    Black pepper powder
1 tbsp    Cumin powder
2 tbsp    Coriander powder
To taste   Salt
cup   Fresh Cream
cup    Coconut powder
1 cup    Lotus Seeds (Makhana)
  cup    Raisins
cup    Cashewnuts

Method
1. Combine the fresh coriander, fresh mint, green chillies, onions and ginger-garlic paste in a blender and blend to a fine chutney. Remove and keep aside.
2. Heat half the ghee in a frying pan, add the prepared chutney and cook for about 5 minutes. Mix in khoya and mushrooms and cook for about 10 minutes till mushrooms have softened. 
3. Mix in black pepper powder, cumin powder, coriander powder and salt and cook till raw smell of the spices disappears.
4. Mix in cream and coconut powder, cook for 2 minutes and remove from flame.
5. Heat remaining ghee in a small frying pan, add lotus seeds, raisins, cashewnuts and fry till golden. Pour onto the gravy and serve hot.

Puri
Ingredients

1 kg    Maida or Atta
2 tbsp    Ghee
To taste   Salt
For frying  Oil

Method
1. In a mixing bowl, combine the maida or atta with ghee, salt and enough water to make a smooth firm dough.
2. Divide the dough into small portions and roll out each portion into a puri.
3. Heat oil, and deep fry the puris till golden. Remove, drain on absorbent paper and serve hot. 
 

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psychobaiko. IF-Stunnerz
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Posted: 07 December 2011 at 10:22am | IP Logged
Singhare ka Singhara

Singhare ka Singhara
(Core Ingredient – Water Chestnut, Technique – Chinese Fondue Pot)
Ingredients
9 pcs.   Fresh Water Chestnuts (peeled & finely chopped)
A few drops  Balsamic Vinegar
To taste   Salt
cup   Flour
2 cups   Vegetable Stock
1 cup   White Wine
1" stick   Cinnamon
1 tsp   Orange Rind
3 pcs.   Sundried Tomatoes
1 tsp   Black Peppercorns (crushed)
5 -6 stems  Asparagus (cut into batons)
1 nos.   Red Capsicum (cut into batons)
1 nos.   Yellow Capsicum (cut into batons)
1 tsp   Dried Apricots (cut into juliennes)
tsp   Sesame Oil
tsp   Amul Butter

Method
1.  In a glass mixing bowl, combine the water chestnuts with balsamic vinegar and tsp salt and leave aside for 10 minutes. 
2.  Squeeze the marinated water chestnuts dry (reserving the water) and keep aside. Mix flour into the water and knead to form a smooth stiff dough. Mix the water chestnuts with sundried tomatoes 
3. Meanwhile, heat stock in the Chinese Pot and add wine, cinnamon and orange rind. Mix in salt, cover and allow the mixture to come to a boil.
4.  Divide prepared dough into 5 parts and roll out each part into a small roti, spoon some water chestnut and sundried tomato mixture onto the roti and shape into a samosa. Seal the samosa properly and repeat procedure for remaining dough and filling.
5.  Poach the samosas or singharas in the Chinese pot and also add the asparagus, red and yellow capsicum and apricots. Poach for 7 to 8 minutes.
6.    In a small bowl, combine the sesame oil, butter and tbsp of poaching liquid and mix well.
7.  Remove the cooked singharas from the Chinese Pot and arrange on a rectangular plate and arrange poached vegetables on one side. Spoon sauce into a small bowl and serve hot.

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psychobaiko. IF-Stunnerz
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Posted: 07 December 2011 at 10:25am | IP Logged
Ancient Wild Parcels

Ancient Wild Parcels
(Core Ingredient – Thai Brinjal, Technique – En Papillote)
Ingredients
For Red Chutney
cup   Garlic (finely chopped)
2 – 3 nos.  Whole Dry Red Chillies
  cup    Fresh Coconut (shredded)
8 – 10 nos.  Black Peppercorns
1 tsp   Cumin seeds
1 tsp   Mustard seeds
1 tsp   Saunf
tsp   Coriander seeds

For Green Chutney
cup   Fresh Coriander
cup   Garlic (finely chopped)
2"   Ginger (finely chopped)
2 – 3 nos.  Green Chillies
2 sprigs   Curry leaves
cup   Fresh Coconut (shredded)

For Fish parcel

2 nos.   Rawas fillets
kg   Thai Brinjal (half finely chopped, half cut into half)
100 gm   Prawns (finely chopped)
100 ml   Olive Oil
1 nos.   Lemon (juice extracted)

For Vegetable Parcel
3 – 4 nos.  Button Mushrooms (diced)
1 nos.   Carrot (diced)
1 nos.   Green Zucchini (diced)
1 small   Yellow Capsicum (diced)
cup   Prunes (finely chopped)
cup   Olives 
cup   Walnuts (roughly chopped)
1 tbsp   Garlic (finely chopped)
1 tbsp   Fresh Basil (finely chopped)
1 tbsp   Fresh Rosemary (finely chopped)
1 tbsp   Fresh Parsley (finely chopped)
To taste   Salt
To taste   Black Pepper powder
Special Equipment
8 pieces   Butter paper

Method
1.  For the red chutney, combine the required ingredients in a blender and blend to a smooth chutney. Remove and keep aside.
2.  For the green chutney, combine the required ingredients in a blender and blend to a smooth chutney. Remove and keep aside.
3.  Spread a piece of butter paper and place a fish fillet in the centre. Spread over with 1 tbsp red chutney, sprinkle over with 2 tbsp finely chopped thai brinjal and top with the other fish fillet. Spread over with 1 tbsp green chutney, sprinkle over with chopped prawns, drizzle over with olive oil and lemon juice. Wrap the paper around the fish stack and shape into a neat parcel.  Bake the parcel in a preheated oven for 10 minutes. 
4.  In a mixing bowl, combine diced vegetables, prunes, olives and walnuts with olive oil, garlic, fresh herbs, salt, pepper and 2 tbsp finely chopped thai brinjals.  Mix well, place the mixture in another butter paper, shape into a parcel and bake for 10 minutes.
5.   In a small bowl, mix 1 tbsp red chutney with 1 tbsp green chutney, wrap the mixture in a small piece of butter paper and bake for 5 minutes.
6.  In a mixing bowl, toss half cut thai brinjals with 1 tsp olive oil, wrap in butter paper and bake for 5 minutes. Remove parcel from oven, remove pulp from brinjals, and wrap pulp in a fresh piece of butter paper. Bake this for 10 minutes.
7.  To serve, open all parcels and place (opened parcel) on a serving plate. Serve immediately. 

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psychobaiko. IF-Stunnerz
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Posted: 07 December 2011 at 10:29am | IP Logged
Angoori Tawa Tarts

Angoori Tawa Tarts
(Core Ingredient – Muscat Grapes, Technique – Tawa)
Ingredients
For the Pastry
1 cup   Maida
50 gm   Amul Butter
To taste   Salt
tsp   Cinnamon powder
tsp   Cardamom powder
To taste   Black Pepper powder
For the Filling
cup   Amul Paneer (grated)
1 cup   Muscat Grapes (finely chopped)
cup   Dried Apricots (finely chopped)
2-3 pcs.   Sundried Tomatoes
cup   Olives (finely chopped)
1 tsp   Garam Masala powder
tsp   Cardamom powder
3 tbsp   Pistachios (lightly toasted)
For Garnish
8 – 10 nos.  Muscat Grapes (scooped out)
50 gm   Amul processed Cheese (finely chopped)
4 tbsp   Spring Onions (finely chopped)
Special Equipment
8 nos.   Tart Shells

Method
1.  For the pastry, combine the flour with butter using fingertips till mixture achieves a sandy texture. Season with salt, cinnamon, cardamom and black pepper. Press mixture into tart moulds.
2.  Heat a tawa and place tarts on it. Cover them with an inverted steel bowl and allow to cook for 15 to 20 minutes or till golden and crisp.
3.  For the filling, in a glass mixing bowl, combine the paneer, grapes, apricots, sundried tomatoes and olives and season with salt, pepper, garam masala, cardamom powder and pistachios.
4.  When tarts are cooked, fill with the prepared filling and cook for 2 more minutes.
5.  For the garnish, fill the scooped out grapes with a mixture of  cheese and spring onions.
6. To serve, arrange tarts on a serving plate, place filled grapes nearby and serve immediately.    

 

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