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.
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.
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.
Shade of Life
(Black Rice Risotto, Tomato Lemongrass Sauce)
Ingredients
For the Black Rice Risotto
1 tbsp + 1 tsp Butter
1 tbsp Onion (finely chopped)
1 tbsp Garlic (finely chopped)
200 gm Black Rice (washed & soaked)
3 tbsp Hung Curd
To taste Salt
To taste Black Pepper powder
20 gm Red Capsicum (roasted on flame & diced)
20 gm Fennel Root (roasted on flame & diced)
For the Tomato Lemongrass sauce
tsp Butter
tbsp Onion (finely chopped)
tbsp Garlic (finely chopped)
2 nos. Tomatoes (finely diced)
2 small pieces Lemongrass stalk
2 nos. Star fruit (sliced)
10 gm Red Capsicum (roasted on flame & diced)
To taste Salt
To taste Black Pepper powder
For the Roasted Pumpkin
1 nos. Baby Pumpkin (sliced)
tsp Butter
To taste Salt
To taste Black Pepper powder
tsp Nutella
For Dahi ke Cutlet
200 gm Hung Curd
20 gm Walnuts (roasted)
40 gm Jowar flour (lightly roasted)
To taste Salt
To taste Black Pepper powder
20 gm Butter
For Garnish
1 sprig Fennel leaves
Method
1. For Black Rice Risotto, heat butter in a saucepan, add onion and garlic and saut till onion turns golden.
2. Mix in soaked black rice (with soaking water) and cook stirring regularly till rice is tender.
3. Mix in 1 tsp butter, hung curd, salt, pepper, roasted capsicum and roasted fennel root. Cook till everything is well combined.
4. For the sauce, heat butter in a frying pan, add onion & garlic and saut till onion softens. Mix in tomatoes and cook till raw flavor disappears, then add lemon grass, star fruit and roasted red capsicum and cook till star fruit softens. Remove from flame, remove and discard lemon grass stalks and puree the sauce using a blender. Reheat the puree and season with salt, pepper and tsp butter.
5. For the roasted pumpkin, marinate the pumpkin slices with salt, pepper and butter and bake in the oven at 100*C for 12 to 15 minutes or till done. When done, remove from the oven and brush over with Nutella. Keep aside.
6. For the dahi cutlet, combine the hung curd with crushed roasted walnuts, jowar flour, salt and pepper and shape into a cutlet. Heat butter on a tawa and pan sear the prepared cutlet on a high flame. Reduce the flame and cook turning gently till done.
7. To serve, spoon the black rice risotto in the centre of a round serving plate, place the cutlet on top and spoon tomato sauce around it. Garnish with a sprig of fennel. Place the roasted pumpkin on the side and serve hot.
Zimikand ke Shammi Kebab
Ingredients
500 gm Yam
tsp Turmeric powder
50 gm Ghee
1 nos. (large) Onion (finely sliced)
5 – 6 cloves Garlic
3 – 4 nos. Green Chillies
1 inch piece Ginger
1 small bunch Fresh Coriander
tsp Cumin seeds
2 – 3 tsp Lemon juice
2 – 3 tsp Cumin powder
4 tsp Coriander powder
tsp Garam Masala powder
1 tsp Red Chilli powder
To taste Salt
25 gm Roasted Chana powder
Method
1. In a saucepan, combine the yam with water and turmeric powder and boil till yam is well-cooked. When yam is cooked, remove from flame and drain away all the water and mash properly.
2. Heat ghee and deep fry onions till brown. Remove, drain on absorbent paper and grind to a smooth paste with remaining required ingredients except salt and roasted chana powder. Remove into a bowl, mix with mashed yam and keep aside.
2. Mix the salt and roasted gram powder into the zimikand kebab mixture and shape into patties. Heat a tawa on a low flame and place patties on it to cook slowly. Baste with a little ghee.
3. Serve hot with chutney & parathas.
