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.Tanya.

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.Tanya.

Joined: 13 June 2007

Posts: 26115

Posted: 12 March 2013 at 11:28pm | IP Logged

MasterChef - Kitchen Ke Superstar Recipes

[Credit : Star Plus]


Ingredients:


250 g - Prawns  
1 tsp - Ginger, grated
1 tsp - Garlic, Chopped
1 Cup - Tomatoes, grated
1 - Whole tomato for garnish
3 tbsp - Onion, Grated
1 Cup - Rice
1 Stick - Cinnamon
3-4 - Cloves
3-4 - Green Elaichi (Cardamom), ground
1 - Badi Elaichi (Black Cardamom)
1 Pinch - Nutmeg, grated
2 - Mint Leaves, for garnishing
1 Stem - Spring Onion, for garnishing
To taste - Salt
tsp - Red Pepper Powder
tsp - Turmeric
tsp - Coriander Powder
tsp - Jeera Powder
4 tsp - Oil
Few sprigs - Coriander Leaves

Method:

Clean the prawns and marinate with turmeric and salt. Heat oil in Kadhai and shallow fry the prawns till golden. In another kadhai, heat oil and add grated ginger and garlic and saut until brown. Then add grated onions and saut till cooked. Then add the grated tomatoes, jeera powder, red chili powder, turmeric and salt to this masala. Roast the whole spices in a non stick pan. Grind and add to the prepared masala. Now add the shallow fried prawns to the masala and cook for 2-3 minutes.Garnish with coriander, spring onions and a flower cut from a tomato.  Serve with boiled white rice.

 

Edited by .Tanya. - 13 March 2013 at 10:17pm

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.Tanya.

Coolbie

.Tanya.

Joined: 13 June 2007

Posts: 26115

Posted: 12 March 2013 at 11:31pm | IP Logged

Ingredients:


For the Wrap:
1 cup - Sooji (Semolina)
1 cup - Curd
A handful of - Chopped coriander
3-4  - Green Chilies
1 pkt - Eno
To taste - Red Chili powder
To taste - Salt
20g- Paneer
For frying - Oil
1 tbsp - Mayonnaise

For the tikki mix:
1 - Green Chilli
1 small piece - Ginger
1 cup - Onion
1 cup - Capsicum
cup - Green Olives
cup - Red Chilli Powder
2 cups - Blanched and chopped red tomatoes
1 tsp - Mayonnaise
tbsp - Ketchup
8-10 - Mushrooms
100g - Paneer
A few drops - Oregano
To taste - Dhaniya (Coriander) powder
1 small bunch - Fresh Coriander
Few springs - Mint

For the Chutney:
Small ball - Thick extract of Imli (tamarind)
To taste - Salt
To taste - Black pepper
 1 tbsp - Sugar

Method:

To make the wrap:  Spread the oil on a pan. In a bowl, combine the sooji, curd, chopped coriander, red chilli powder, green chilies and salt. Add a little water to make a batter. Into this batter add eno and mix. Spread this mixture (like you would to make a dosa) over the heated pan and fry till cooked.

Sprinkle the chopped paneer over the wrap and cook for two minutes more or till the colour of the paneer has changed slightly. Remove from the pan and set aside.

To make the tikki mix: Heat oil in a pan and fry the green chili, mushroom, chopped ginger, chopped onion, chopped capsicum, olives for two minutes.

When lightly fried, add pizza sauce, mayonnaise, tomato ketchup, salt, oregano, red chili powder and a little water. At the end, add chopped paneer, dhaniya powder and chopped fresh coriander.

To make the chutney: In a saucepan, simmer the tamarind extract until thick. Add salt, sugar, black pepper.

To assemble: spread mayonnaise over the wrap and layer the tikki mixture over it. Add a ring of onion, tomato. Sprinkle with chopped coriander and roll. Garnish with a few sprigs of coriander and mint.



Edited by .Tanya. - 13 March 2013 at 10:17pm

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.Tanya.

Coolbie

.Tanya.

Joined: 13 June 2007

Posts: 26115

Posted: 12 March 2013 at 11:33pm | IP Logged

Ingredients:

300g - Bhindi (lady fingers)
1 tbsp - Besan (gram flour)
3-4 tbsp - Oil
2 tsp - Saunf (fennel seeds)
2 tsp - Coriander powder
1/4 tsp - Red Chili powder
tsp - Turmeric
tsp - Amchur (Dry Mango Powder)
tsp - Garam masala
1 inch piece - Ginger
A pinch of Hing (asafoetida)
tsp - Jeera (cumin)
To taste - Salt

Method:

Wash the Bhindis and pat dry. Cut off the tops and tails and make an incision along the length of the Bhindi.Except for the hing, add all the masalas in a plate and mix. In a saucepan, heat 1 tbsp of oil. Add jeera and hing to this. Once the jeera starts crackling add the gram flour and saut.

To this add all the mixed masalas and saut for another minute. Stuff this mixture into the Bhindis.
    
In another saucepan heat 2 tbsp of oil. Put in the bhindis and turn very gently 3-4 times. Cover and cook over a medium flame for 5 minutes.Turn the Bhindis and cover and cook for another 2-3 minutes.Then take off the lid and cook the Bhindis over a high flame for a while.

Your stuffed Bhindi is ready. Serve with Salad, Raita and  phulkas.



Edited by .Tanya. - 13 March 2013 at 10:17pm

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.Tanya.

Coolbie

.Tanya.

Joined: 13 June 2007

Posts: 26115

Posted: 13 March 2013 at 10:13pm | IP Logged

Ingredients:

500g - Mutton
500g - Bajra Daliya
6-7 - Large Onions
15 - 20 - Cloves of Garlic    
300g - Amul Curd
To taste - Red Chili Powder
To taste - Turmeric Powder
5-7 - Green Chilies
To taste - Coriander Powder 
To taste - Salt
500ml - Oil
Few Sprigs - Fresh Coriander
2 tsp - Shahi Jeera
1 Stick - Cinnamon
5 ' 6 - Cloves
1 - Badi Elaichi (Black Cardamom)
1 - Star Anise
5 - 6 - Black Pepper Corns
1 - Tej Patta (Bay Leaf)
100g - Amul Pure Ghee
5 lt - Water

Method:

Wash the mutton and drain well. Heat oil in a heavy bottom pan and add the whole garam masala followed by onions, green chili and saut. When the onions turn translucent, add garlic and saut.

Now add the mutton and fry till tender.Mix all the other masala with curd and pour it in the pan and cook for 30 minutes till the oil separates from the masala.

Add the bajra daliya and water. Cook till the daliya is done. Sprinkle with green coriander and serve with ghee.


Edited by .Tanya. - 13 March 2013 at 10:17pm

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.Tanya.

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.Tanya.

Joined: 13 June 2007

Posts: 26115

Posted: 13 March 2013 at 10:14pm | IP Logged

Ingredients:

6 - 8 - Chicken legs
750 ml - Milk
1 tsp - Black Pepper Powder
100ml - Amul Cream    
50g - Butter 
50g - Ginger
2 - 3 - Green Chilies
To taste - Kesar (saffron)
15-20 - Cashews 
2 tsp - Khaskhas (white poppy seeds)
1 tsp - Garlic Paste

For Club Paratha:

tsp - Hing (asafoetida)
tsp - Saunf (Fennel seeds)
1 cup - Flour
cup - Besan (Gram Flour)
cup - Suji (Semolina)
tsp - Jeera
tsp - Haldi (turmeric)
lt - Refined Oil
tsp - Kasuri Methi
To taste - Salt

Method:

Boil milk in a kadhai. Once milk is warm add ginger, garlic and green chilies. Roast chicken in another pan with garlic, butter, black pepper till it turns golden brown. Add the chicken into the boiling milk and let it cook.

Roast khaskhas in another  pan Make a paste of roasted khaskhas and cashews. Add the paste to the milk. Add salt as per taste. Add cream, butter and saffron (saffron has to be mixed in 1tbspoon of water before adding it in the gravy ) 

For Paratha:

Mix all the ingredients and add water to knead into dough for the parathas. Make balls and roll out and roast on the tavaa.



Edited by .Tanya. - 13 March 2013 at 10:16pm

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.Tanya.

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.Tanya.

Joined: 13 June 2007

Posts: 26115

Posted: 13 March 2013 at 10:16pm | IP Logged


Ingredients:

For the Cashew Crumble:

50 gms - Sugar
2 tbsp - Maple syrup
50 gms - Cashew
1 tsp - Elaichi

Sondesh:

50 gms - Cow Milk Chhena
1 tbsp - Rose Water
Few - Pista
Few - Badam
Few - Kesar
2 tbsp - Castor Sugar

For the Pista Ball:

100 g - Pista Soaked in Water
50 g - Sugar
1 tsp - Elaichi Powder

For the Santra barfi:

1 cup - Grated white pumpkin
1 tbsp - Orange Zest
1 tbsp - Orange Color
100g - Sugar
1 tbsp - Rose Water

For the Sauce:

25g - Sugar
75 g - Milk
50 g - Fresh milk malai
1 pc - Nutmeg
Pinch - Mace
Pinch - Cinnamon 

Garnish:

1 - Tulsi
1 pcs - Banana
200 g - Watermelon
1 cup - Fresh Coconut 

Important Equipment:

Melon Scooper
Muslin Cloth

Method:

To make the cashew crumble: Heat a thick bottomed pan, on moderate heat, add sugar, and slowly increase the heat, till sugar melts, and slightly caramelized. 

Chop cashew finely, add to the melted sugar, and remove on a buttered tray, flatten with a spatula, into thin crisp. Cut into shape and keep

To make the Santra barfi: Heat thick bottomed pan, on moderate heat, add white pumpkin which has been pulverized, add sugar and cook, do not brown, but make sure that the water is dried. Remove and cool, and check if there is any water left, if yes, then cook again, to dry water. Once this paste is dry enough to mold, add rose water orange zest and orange  color. Wet hands and form balls.

To make the sondesh: Spread the muslin cloth flat, place chena in the middle, make a poultice, and squeeze, till all water is removed. Remove and place in mixing bowl add sugar and knead it gently add rose water and incorporate, lightly. Never use a heavy hand, as this will compact the chena. Fill mold and keep it aside till set, approximately 5 min. Decorate with strips of crushed pistachio and almonds, scatter few strands of saffron.

To make the Pista ball: Heat water in a pan  add pistachios and blanch them for 2~3 min; strain out and let them cool. Then remove the skins of some pistachios but  reserve a few for chopping. Put  the peeled pistachios in the  blender, add cardamom powder, and sugar, and blend till fine paste. Chop reserve pistachio finely and mix it  with the  paste. Dip hands in cold water and make pista ball.

Fruit Balls ~ Banana 1 piece, use a scoop to make small balls, add a dash of lemon immediately

Malai ' Take Malai  and chill in freezer and shape. 

Indian Tulsi -Pick small leaves, and wash and keep.

To make the sauce: Boil all ingredients in a pan, stir constantly, reduce to sauce consistency and rest till cold. If needed place in chiller.

To plate your dish: Place Cashew Praline at bottom and add rest of the elements one by one  on top of each   other, scatter a few slivers of tulsi leaves on this and drizzle sauce.



Edited by .Tanya. - 13 March 2013 at 10:16pm

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.Tanya.

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.Tanya.

Joined: 13 June 2007

Posts: 26115

Posted: 14 March 2013 at 10:29pm | IP Logged

Ingredients:

1 kg - Chicken, cleaned and cut into pieces
5 - Green chilies
2 cups - Chopped coriander
2 tbsp - Freshly ground ginger garlic paste
2 - Bay leaves
2 sticks - Cinnamon
cup - Coconut Oil
1 - Large coconut (extract two presses of coconut milk from this in water)
Few - Pepper corns
Few - Cloves
To taste - Salt
For garnishing - Chopped coriander 

Method:

Grind coriander, chilies, ginger garlic paste and half a teaspoon of salt in a mixer a coarse paste and not fine chutney. Add the coarse paste to your chicken and set aside for 15 minutes.

In a vessel or pressure cooker heat a quarter cup of the coconut oil. Once the oil is hot, fry the whole spices and add chicken pieces, fry till chicken is nicely covered with the oil.

Place a flat or concave lid over the pan and pour a little water over it. Let the chicken cook for 30 minutes. If you're using a pressure cooker, this should take about 4 whistles. Once the chicken is cooked, add the first extract of coconut milk and simmer for another 10 minutes. If you want more gravy, add the second extract of coconut milk.

Garnish with coriander and serve.


Edited by .Tanya. - 14 March 2013 at 10:29pm

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Nikki.Riyafivesegadseelaks

.Tanya.

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.Tanya.

Joined: 13 June 2007

Posts: 26115

Posted: 14 March 2013 at 10:31pm | IP Logged

Ingredients:

250g - Mutton Mince
150g - Channa Dal
3 - Red Chilies
6 8 - Lavang (Cloves)
4-6 - Cardamom pods
1 stick - Cinnamon
2 leaves - Bay leaves
15 - 16 - Pepper Corns
tsp - Black Pepper powder 
A pinch - Garam Masala
10-12 flakes - Garlic
4 one-inch Pieces - Ginger
1 - Egg, boiled
3 - Large Onions 
2-3 - Green Chilies
Few springs - Coriander 
5-6 - Rose Petals
cup - Oil
2 - Tomatoes
2 - Cucumbers

Method:

Wash the Channa daal and boil.

In another vessel/pressure cooker, add meat, whole red chili, whole Garam masala, ginger, onion, basil, rose petals and salt and boil in a pressure cooker for 5 to 6 whistles. Remove and cool. Grind the meat mixture and the channa dal separately.

Mix channa dal , meat mixture together and add chopped egg, green chili, coriander, onions, ground black pepper and a pinch of garam masala. Mix well and form medium sized patties/kebabs.

Heat oil in a pan and fry the kebabs till they are brown. Serve with salad.

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