*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| - Page 5

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

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  

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. 

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
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
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

Ingredients for Chicken Mole
1 tablespoon Oil
1/4 cup chopped Capsicum (All mixed red, yellow and green)
250 gms chicken, diced
Salt

Method
Preheat oven to 350 degrees F.
Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, half cup peppers, jalapenos, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and put half the peppers and braise the oven for 45 minutes to 1 hour.

Ingredients for Mexican Rice
2 tablespoons oil
1 cup India Gate Basmati rice
1  cup onion, chopped
1/2 cup chopped Capsicum (All mixed red, yellow and green)
2 cups water
1 green chilies, chopped
1 teaspoons chili powder, or to taste
Salt

Method For Ginger (marinated)
In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder.
In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended.
Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha's or puri's.

For the Paneer
In a non stick pan add 1 tbsp oil on a medium heat and add coriander.
Add Onions and cook them until caramelized.
Add tomatoes and tomato sauce.
Add salt, red chili and turmeric powder
Cook on simmer for 15 minutes.
Now add the 2-3 tbsp of ginger slices marinated before with some juice.
Turn off the heat and add paneer cubes let it cook with lid on.
Garnish with ginger slices and reserve.

Ingredients for Creamed Spinach
2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream

Directions
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Ingredients for Bell Pepper Coulis
2-3 large red, yellow or orange bell peppers
2 oz. extra virgin olive oil
2 Tbsp. chopped shallots
cup vegetable stock
1 Tbsp balsamic vinegar
Kosher salt & ground white pepper, to taste