*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| - Page 4

Method
Preheat oven to 175C with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes.
 
Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).

Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes.

Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.

Ingredients for the Chocolate Sauce
1 cup. whipped cream cheese
cup granulated sugar
3 cups dark compound chocolate (melted)
Assorted Sprinkles, Gems
You will also need lollipop sticks / toothpicks / Satay Sticks

Method
Crumble the cake with hands or food processor, and put crumbs into a large bowl. Combine cup chocolate, whipped cream cheese, and sugar in a medium bowl. Mix this mixture into the cake crumbs thoroughly.

Method
Mix water and gelatin in a bowl and set aside for 10 minutes for it to bloom.
Then melt the gelatin.
In another pan, melt the liquid glucose till clear and add the gelatin to it, stirring continuously with the flame on.
Transfer to a bowl and add icing sugar little at a time and knead to form a clay dough like consistency.

To make sugar craft flowers
Roll the gum paste dough out like a chappati using corn flour.
Cut out a petal shape by using a cutter/ Press this petal on a vein mould to give the petal its veins.
apply water to the bottom half of the petal and roll it to form a cone. Place on a  cone shaped mould to dry for 24 hrs.
Cut out 3 small and 2 large petal. Pierce each of them them from the bottom with a wire and repeat the process with the vein mould.
Use a blunt stick dipped in corn flower to press the edges of the round cut out in a back and forth movement to get a petal effect.
Place these petals on a  rolling pin with the veins facing upward so that the petals take the curved shape of the rolling pin . Leave to dry for 24 hours.
When dry place the cone shaped petal in the centre and the 3 small ones without he two large petals around it.
Tie with a string till tightly bound.
Paint with desired food colour using a little colour and using water to spread it on the whole petal. Leave to dry for half a day.
Fondant icing and cake decoration

Ingredients for fondant icing
12 Gms Gelatin
4 Tbsps Water
6 Tsps Liquid Glucose
500 Gms Icing Sugar
Cornflour - Small Bowl (as required)
Food Colour for Flower Painting

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

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.

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.

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