*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| (Page 7)

delightful. IF-Stunnerz

Joined: 11 December 2010
Posts: 27008

Posted: 11 October 2011 at 6:49am | IP Logged

Chicken Mole with Mexican Rice

Ingredients Chicken Mole Sauce
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon cumin powder
1/2 teaspoon cinnamon powder
1 cup chopped tomatoes
1 cup chopped Capsicum (All mixed red, yellow and green)
2 jalapenos, roughly chopped
1 cup chicken broth
2 tablespoons peanut butter
cup bittersweet chocolate, chopped

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

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

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

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delightful. IF-Stunnerz

Joined: 11 December 2010
Posts: 27008

Posted: 12 October 2011 at 6:21am | IP Logged

Jhatpat Chatpat Pita Sandwich

Ingredients for Pita Bread and Adrak Paneer
200 g of adraak (ginger), peeled and chopped in thin slices
200 g of paneer
2 big onions with 2 cloves of garlic grated
3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves
1 tbsp of tomato sauce
tsp of turmeric powder
Salt and Red chili powder to taste
1 tsp of coriander powder
cup of lemon juice
1 tsp of poppy / sarso seeds
1 tsp of cumin seeds

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

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

Remove the core, seeds and membranes from the peppers and roughly chop them.
Heat a heavy-bottomed saut pan over medium heat for a minute, then add the olive oil and heat for another minute.
Add the shallots and saut for a minute or two or until they're slightly translucent.
Reduce heat to low, add the chopped pepper. Cover and sweat for about 15 minutes or until tender.
Add a couple of tablespoons of stock and cook for another minute or two.
Remove from heat and pure in a blender.

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delightful. IF-Stunnerz

Joined: 11 December 2010
Posts: 27008

Posted: 12 October 2011 at 6:22am | IP Logged

Tawa Subzi Struddel


1/2 small cauliflower
1/2 medium carrots
1/2 medium capsicum (green)
5 cobs baby corn
5 mushrooms
1/2 cup onion paste
1/2 cup tomato paste
1 tbsp Ajwain
tsp turmeric
tsp chili powder
tsp garam masala
Salt & Pepper to taste
2 teaspoons sesame seeds (til)
1 tablespoon peanuts
cup oil 
4 filo dough sheets
Bread Crumbs

Cut cauliflower into florets, mushrooms into quarters, carrot, capsicum and cut baby corn into halves lengthwise. Roast and coarsely powder sesame seeds and peanuts. Heat oil. Fry onion and tomato paste until oil separates from the mixture. Add Ajwain, garam masala, turmeric, chili powder, vegetables and powders. Add salt and toss until the spices coat the vegetables. Vegetables must be cooked but slightly crunchy. Let it cool.
Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll.

Ingredients for Filo Pastry
4 oz (112 g) plain flour

Pinch of salt
2 tablespoons olive oil

Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough.
Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved.
Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest.
Divide the dough into 12 pieces and roll to inch (0.5 cm) thickness on a lightly floured board.
Cover with a cloth and allow to relax again for 10 minutes.
Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time.
Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 1' x 1' (30 cm x 30 cm) square.
Repeat with the other pieces of dough.

Ingredients for Coconut & Corn Salad
1 Cobs of corn
   cup fresh or 1/8 cup dessicated coconut
1/8 cup fresh coriander
Juice of   lemons
1 chillies (or as much as you desire)
Salt and pepper to taste

Boil the corn for 4 to 8 minutes
Remove the corn from the cob, and combine it with all the other ingredients.
Serve chilled.

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delightful. IF-Stunnerz

Joined: 11 December 2010
Posts: 27008

Posted: 13 October 2011 at 7:58am | IP Logged

Tulsi aur Hari Mirch ka Jheenga

Ingredients for the marination
4 no's Jumbo prawns
100 gms  Basil
25 Gms Green chilies
30 Gms Coriander stems
3 no's Lemons
10 Gms Salt
15 Gms Roasted cumin Powder
5 Gms Black pepper crushed
10 Gms Garlic
50 ml Yoghurt
5 Gms Ginger and garlic Paste

For the salad

75 Gms Red radish
100 Gms Baby spinach
5 Gms Salt
10 Gms Lemon juice
30 Gms Orange segments
15 ml Olive oil

For Pea chutney

250 Gms Fresh Green Pea
2-3 cloves Garlic
50 Gms Ginger
1 Red Onion
1 Green Chilli
5 gms Salt
5 gms Red Chilli Powder
20 ml Lemon Juice
50 ml Mustard  Oil


For the Prawns
Take the head on and shell on prawns and devein them. Do not cut the head or remove the shell of prawns
Slit it open and marinate with lime juice, salt and ginger garlic paste, for about 20 minutes.
On the other side, prepare a smooth paste of basil, green chilies, coriander, ginger, garlic, roasted cumin and crushed black pepper,
Apply the paste to the prawns and set aside for 15 more minutes.

For the Salad
Slice the red radish in to thin slices. Pick the baby spinach and wash it clean.
Prepare the orange segments.

For the final finishing

Heat a grill pan and cook the prawn on a high flame
Dress the spinach on salad with salt, pepper, lemon juice and olive oil.
Dress spinach salad with salt, pepper and lemon oil.
Plate up with a streak of chutney, arrange the prawn and salad.

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delightful. IF-Stunnerz

Joined: 11 December 2010
Posts: 27008

Posted: 13 October 2011 at 8:00am | IP Logged

Pumpkin & Walnut Risotto with Sage

1 Small Pumpkin
Salt to Taste
1 Tsp Black Pepper
10 Sage Leaves
1 Tbsp Olive Oil
 1 Tsp Honey
1 Bay Leaf

Ingredients for the Rice
1 Cup Risotto Rice
1 Chopped Onion
1 Tbsp Oilve Oil
Cup White Wine
1 Cup Vegetable Stock
2 Tbsps Grated Parmesan Cheese
Tbsp Suji
1 Tsp Chopped Parsley
1 Tbsp Butter

Ingredients for Garnish
1 Tbsp Butter
Cup Walnuts

To make the Pumpkin
Mix all the ingredients for the pumpkin together and place on a baking tray.
Bake at 180 Degree Celsius for 20 mins.
After baking cool and pure 3/4 of the pumpkin mix and reserve 1/4 for decoration garnish.

For the Rice
In a pan heat olive oil, add onions and saute 2 - 3 mins
Add rice, white wine and veg stock and cook for 8-10 minutes
Add the pumpkin puree and cook for a few more minutes mixing well.
Add parmesan cheese and butter and mix vigorously till it is integrated into the dish.
Remove from flame and serve hot

For Garnish
Heat butter in pan add walnuts and reserved pumpkins
top the rice with the walnut pumping mix and garnish with parsley.

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delightful. IF-Stunnerz

Joined: 11 December 2010
Posts: 27008

Posted: 14 October 2011 at 8:55am | IP Logged

Drunk Chicken Log

3 nos. Boneless Chicken breast  
200 ml: Red Wine
To taste: Salt
250 gm: India Gate Basmati Rice
100 gm: Button mushrooms (finely chopped)
4 sprigs: Fresh Thyme (finely chopped)
1/4th cup: Green Olives (sliced)
100 gm: Amul Gouda cheese (grated)
150 gm: Amul Processed Cheese (grated)
1 tsp: Ramdev Pepper powder
20 ml: Olive oil
2 tbsp: Honey
20 ml: Brandy
20 gm: Amul Butter (chilled)

Carefully slice out the chicken breasts to open like a book ensuring that you do not cut through the chicken. Spread the Chicken on a flat surface, cover with a cling wrap and beat the chicken with a steak hammer to flatten it out.
Marinate the chicken with 50 ml red wine and salt in a bowl and keep aside for 15min.
In a large vessel boil the rice with salt and 500 ml of water and drain when done.
Add the mushrooms, half the thyme, olives, cheese, salt and pepper to the rice. Bind together and divide into three parts. Shape each part into a log.
Place the rice log on one side of the flattened chicken and carefully roll it up ensuring that the entire rice mix is covered and one end overlaps the other. Secure the roll with a thread and refrigerate for 15-20mins.
Heat the olive oil in a pan. Add the chicken logs and sear from all the sides.
Add the red wine, chopped thyme and cook till almost done. Add the honey and cook till done. Remove the chicken from the pan.
Heat the brandy in a ladle and bring to flame point. Add to the hot pan to flamb the sauce. Reduce the Sauce to 30ml. Remove the pan from fire and add the cold butter and stir well.
Slice the chicken log and drizzle with wine sauce before serving.

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delightful. IF-Stunnerz

Joined: 11 December 2010
Posts: 27008

Posted: 14 October 2011 at 8:59am | IP Logged

Rasgulla Cake recipe from MasterChef India judges

2 cups: Refined flour
1 tsp: Baking powder
tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
cup: Milk
cup: White butter
cup: Caster sugar
6 tbsp: Cocoa powder
500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper

Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
Pour into the cake tin and bake on the centre rack for 20 minutes.
Meanwhile in a saucepan mix 3 cups of sugar with cup milk, 2 cups water and star anise. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour and knead till very smooth and light. Shape into small balls.
Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool.
Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked.
If rasgullas are done, remove and cool.
Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half. Peel and cut tangerines and sweet limes into segments.
Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on top.
Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using the piping bag and chill till set.

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sravss IF-Dazzler

Joined: 25 September 2010
Posts: 2521

Posted: 23 October 2011 at 12:52am | IP Logged

sorry posted by mistake...

Edited by sravss - 23 October 2011 at 12:52am

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