Sunday, March 6, 2011

Chicken Brinjal Surprise with Tomato Red Curry and Potato Chips

For Chicken Tangri
4 nos.                                       Chicken Leg pieces
1 ½ cup                                    Curd (hung)
1 tsp                                         Red Chilli powder
1 tsp                                         Turmeric powder
1 tsp                                         Garam Masala powder
3 nos.                                       Green Chillies (finely chopped)
1 tbsp                                       Ginger-garlic paste
1 tsp                                         Cumin seeds
To taste                                    Salt
2 tbsp                                       Besan (dry roasted)
For frying                                  Refined Oil
For Chicken Brinjal Surprise
4 nos.                                       Large Brinjals (2 whole brushed with oil, 2 sliced thickly)
2 tbsp                                       Butter
3 nos.                                       Onions (finely chopped)
10-12 cloves                            Garlic (finely chopped)
4 nos.                                       Green Chillies (finely chopped)
4 nos.                                       Tomatoes (finely chopped)
400 gm                                     Boneless Chicken (cut into tiny dices)
1 ½ tsp                                     Red Chilli powder
1 tsp                                         Turmeric powder
1 tsp                                         Amchur powder
To taste                                    Salt
150 gm                                     Parmesan cheese (grated)
2 pcs                                        Gouda Cheese
150 gm                                     Mozzarella Cheese
For the Gravy
6 nos.                                       Tomatoes (diced)
4 nos.                                       Onions (diced)
3 nos.                                       Black Cardamom
5 nos.                                       Green Cardamom
50 gm                                      Cashewnuts
4-5 nos.                                    Whole Red Chillies (dried)
2”piece                                     Ginger
10 cloves                                 Garlic
3-4 nos.                                   Green chillies
3 sprigs                                    Basil leaves
1 cup                                       Tomato puree
50 gm                                      Butter
100 ml                                     Cream
To taste                                   Salt
4 sprigs                                    Fresh Coriander (finely chopped)
For Potato Chips
2 nos.                                       Potatoes (peeled and cut into paper thin slices)
For frying                                  Refined Oil
To taste                                     Salt
1/4th tsp                                    Chaat Masala
1.      Make cuts in the chicken leg and keep aside.
2.      In a clean bowl combine hung curd with red chilli powder, turmeric powder, garam masala powder, green chillies, ginger-garlic paste, cumin seeds, salt and besan. Mix well and rub into chicken. Leave aside for half an hour.
3.      Roast brinjals on an open flame, peel and mash well. Keep aside.
4.      Heat 1 tbsp butter in a pan and add onions and garlic and sauté till golden. Add green chillies and tomatoes and cook for 5 minutes.
5.      In a saucepan mix in chicken pieces, red chilli powder, turmeric powder, amchur powder and salt. Mix in mashed roasted brinjal, remove from flame and mix in parmesan.
6.      For the sliced brinjals sprinkle some salt and pepper over them, then ear them in a pan with a little oil.
7.      Preheat oven to 100*C. Arrange seared brinjals on a baking tray and top with some chicken mixture. Top with 3 alternate layers of seared brinjals and chicken filling. Top with a slice of gouda cheese and some mozzarella and bake for 5 minutes.
8.      For the gravy, combine tomatoes, onions, black and green cardamom, cashewnuts, both types of chillies, ginger, garlic and basil in a pan. Add 2 cups water and bring to a boil, cook  till ingredients are cooked. Puree the mixture in a blender and pass through a sieve.
9.      Heat butter in a pan and add prepared gravy mixture. Also mix in tomato puree, cream and salt and cook the gravy till it thickens and till tomato puree gets cooked.
10.  Heat oil in a kadhai and deep fry potato slices till golden and crisp. Remove, drain on absorbent paper and toss with salt and chaat masala while still hot. Also deep fry marinated chicken leg till golden and cooked. Remove and drain on absorbent paper.
11.  Spread tomato gravy on a serving plate, place fried chicken leg on it and drizzle over with more gravy. Place brinjal stack next to it and arrange potato chips around it.

Friday, March 4, 2011

Cinnamon Punjabi Malpua

Cinnamon Punjabi Malpua
200 gm                                    Khoya (grated)
300 gm                                    Maida
80 ml                                       Milk
80 ml                                       Water
2”pieces                                   Cinnamon sticks
2 cups                                      Sugar
For frying                                Desi Ghee
1.      In a bowl combine khoya, maida, milk and water to make a smooth batter.
2.      In a saucepan add cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough to coat back of wooden spoon and keep aside.
3.      For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the mould. Fry till golden on one side, remove mould, turn over and cook the other side till golden. Remove, put into the sugar syrup for a minute, remove and drain.
Serve with Rabri & enjoy...

Thursday, March 3, 2011

Presenting one of my invention from the Mystery Box Challenge in MasterChef India.

Corn Rice Kebab and Green Tomato Chutney with Raw Papaya Peach Salad

Corn Kebab

For Corn Rice Kebab
1 cup                                       Corn kernels (boiled, drained and crushed)
1 cup                                       Paste of raw Papaya
1 cup                                        Rice flour
1 tsp                                         Red chilli powder
1 tsp                                         Turmeric powder
1 tsp                                         Cumin seeds (roasted and powdered)
To taste                                     Salt
1 tsp                                         Ginger (ground to a paste)
1 tbsp                                       Coconut (grated)
For frying                                  Oil
For chutney
2 nos.                                       Green Tomatoes (finely chopped)
1 tbsp                                       Oil
1 tsp                                         Red chilli powder
1 tsp                                         Lemon juice
To taste                                                Salt
For salad
1 cup                                       Raw Papaya (diced and parboiled)
1 cup                                       Green Tomatoes (diced)
1 cup                                       Peach (diced)
2 tsp                                         Oil
½ cup                                       Corn kernels (boiled)
3 tbsp                                       Amul Curd
3 tbsp                                       Coconut (milk freshly squeezed)
To taste                                                Salt
1 tsp                                         Lemon juice
½ tsp                                        Sugar (powdered)
1 tsp                                         Mixed dried herbs
1 nos.                                       Bhut Jholokia (chopped)
1 tsp                                         Cumin seeds (roasted and powdered
1 tsp                                         Black Pepper (crushed)
For garnish
½ nos.                                      Peach (julienned)
1.      For kebab, combine corn, rice flour, red chilli powder, turmeric powder, cumin powder, salt, ginger paste and coconut and mash to a thick mixture. Shape into kebabs and roll into dry rice flour. Keep aside.
2.      For chutney, heat oil and fry tomatoes till they soften. Mix in red chilli powder and remove from flame. Mix in lemon juice and salt.
3.      For salad, heat 1 tsp oil and lightly fry raw papaya. Remove and keep aside.  Heat 1 tsp oil and lightly fry tomatoes. Remove and keep aside.
4.      In a mixing bowl, combine papaya, tomatoes, peach, corn, curd, coconut milk, salt, lemon juice, sugar and Bhut Jholokia and mix well.
5.      Just before serving toss in cumin powder and black pepper and garnish with peach juliennes.
6.      Heat oil and deep fry kebabs till crisp and golden. Serve hot with prepared salad and chutney.

Leave me your valuable comments please...

Article published in Varli Magazine, NewYork

Wednesday, March 2, 2011

Page 70, Varli Magazine, New York

Today received a bunch of VARLI magazine, 'Your ultimate guide to great Indian Dining' published from New York by Varli Singh.
I am thankful for carrying out an entire page on me as a contestant of Master Chef India.
Dont miss this magazine all you food lovers, specially this issue. Its worth subscribing as it carries a lot of interesting material.
Thanks to Varli, once again.



Tuesday, March 1, 2011

Zebi Zubair: Today's treat is

Zebi Zubair: Today's treat is: "Gol Gappe stuffed Dahibara Origin: InnovationPreparation time: 10 minutesCooking time: 25 minutes 10 pcs Golgappe2 cup whipped sugared yoghu..."

Today's treat is

Gol Gappe stuffed Dahibara

Origin: Innovation
Preparation time: 10 minutes
Cooking time: 25 minutes

10 pcs Golgappe
2 cup whipped sugared yoghurt

1 cup boiled & crushed white Matar
2 Tablespoon chopped Dry fruits
1 Tablespoon chopped Green Coriander leaves
1 Tablespoon chopped Ginger
1 Tea spoon chopped Green Chilli
½ Tea spoon Red Chilli powder
250 gm boiled, grated Potato to envelope/cover
2 Tablespoon Cornflour for binding

½ cup Tamarind Chutney
1 Tablespoon chopped Green Coriander
1 Tablespoon Chaat Masala powder
1 Tablespoon roasted Cumin seeds (Bhuna Zeera)
1 Tablespoon Red Chilli Flakes

Break the Golgappas at center top. Mix all stuffing ingredients’ with white Matar and stuff in Golgappas and keep aside.
Make potato dough with salt & corn flour. Envelope/cover stuffed Golgappas individually with small amount of potato dough and make round balls of each Golgappa.
Dip each ball in semi-thick corn flour syrup. Deep fry each ball till golden brown.
Place fried Golgappa balls into sugared & whipped yoghurt for 30 minutes.
Pour Tamarind Chutney & sprinkle all topping ingredients before serving.