MasterChef India 2 Recipes - Page 3 | Master Chef India Season 2

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Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#21

Special Equipment used: Kami Nabe Unit

Ingredients:

For the chutney
50 gm Fresh Coconut (cut into small pieces)
1 bunch Fresh Coriander (stems removed)
bunch Fresh Mint (optional)
6-7 nos. Green Chillies
3 cloves Garlic
2 inch piece Ginger
2 tbsp Lemon juice
tsp Cumin seeds (roasted & powdered)
tsp Coriander seeds
To taste Salt

For the fish
2 cloves Garlic (finely chopped)
3 - 4 nos. Black Peppercorns
3 – 4sprigs Parsley (finely chopped)
To taste Salt
2 nos. Pomfret (cut into small fillets)

Method:

1. Combine all the ingredients required for the chutney in a grinder and grind to a coarse paste. Remove and keep aside.
2. Heat water in a saucepan. Meanwhile, assemble the Kami Nabe unit. Place the sieve on the unit, place paper in the sieve. Fill the heated water in the paper and place the lighted fuel can below the paper. Heat the water for another 2 minutes.
3. Put the garlic, peppercorns, parsley and salt in the water and let the water come to a boil. Add the fish pieces and cook till half done.
4. When fish is half-cooked, remove from water and keep aside. Strain the broth into a bowl.
5. Place a fresh piece of washi paper in the kami nabe unit and pour in the broth. Mix in the prepared chutney and half-cooked fish and cook for about 5 minutes till fish is done. Adjust seasoning and serve hot.

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Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#22

Special Equipment used: Waffle Iron

Ingredients:

For the Zafrani Waffle
1 cup Maida
2 nos. Eggs
cup Milk
tsp Saffron (soaked in 2 tbsp warm water)
To taste Salt
2 tbsp Ghee

For the Cheese-stuffed Chicken breast
2 tbsp Cornflour
To taste Salt
1 tsp Red Chilli powder
4 nos. Chicken breast (boneless)
1 tsp Garlic paste
1 tsp Black Pepper powder
tsp Garam masala powder
1 tsp Cumin powder
2 tbsp Oyster sauce
1 tbsp Soya sauce
2 nos. Eggs (separated)

For Chicken stuffing
2 tbsp Oil
2 nos. Onions (finely diced)
2 cloves Garlic (finely chopped)
2 nos. Green Chillies
10 nos. Button Mushrooms (finely diced)
2 bunches Spinach (finely chopped)
tsp Cumin powder
To taste Salt
To taste Black Pepper powder
cup Processed Cheese (grated)
1 tbsp Ghee
2 inch Cinnamon stick
1 nos. Star Anise

For the Chatpata Aloo
1 tbsp Oil
tsp Mustard seeds
2 sprigs Curry leaves
4 nos. Potatoes (boiled & diced)
tsp Chaat Masala
2 tsp Lemon juice

For the Tangy Creamy Dip
1 cup Fresh Cream
3 tbsp Anardana
To taste Salt
tsp Cumin powder
tsp Red Chilli powder

For Garnish
1 tbsp Butter
1 nos. Red Capsicum (cut into juliennes)
1 nos. Carrot (finely sliced lengthwise)
3 spears Asparagus (blanched)
tsp Garam Masala powder
2 sprigs Parsley (finely chopped)
To taste Salt

Method:
1. For the waffles, in a mixing bowl, combine the maida with eggs using a whisk. Gradually whisk in the milk, saffron and salt and mix to a smooth batter. Keep aside.
2. Heat the waffle iron and grease with ghee. Using a ladle, pour the prepared batter onto the waffle iron and cook for about 5 minutes till waffles are golden and crisp.
3. For the Cheese-stuffed Chicken breast, combine the cornflour, salt and red chilli powder in a mixing bowl and dust the chicken breast with this.
4. In another bowl, mix together the garlic paste, pepper powder, garam masala powder, cumin powder, oyster sauce, soya sauce and egg whites. Marinate the dusted chicken in this mixture and keep aside for 20 to 25 minutes.
5. For the stuffing, heat half the oil in a frying pan, add onions and saut till onions turn golden. Add in garlic and green chillies and saut for 2 more minutes.
6. Mix in mushrooms and spinach and cook till all the moisture evaporates. Season with cumin powder, salt and pepper and allow the mixture to cool. Mix in grated cheese.
7. Slit the marinated chicken so that a pocket is formed. Fill the pocket with the prepared stuffing and seal using toothpicks.
8. Heat ghee with remaining oil in a frying pan, add cinnamon and star anise. When spices crackle, add the stuffed chicken breast and pan-sear on both sides. Reduce the flame and cook chicken till it is properly done.
9. For the chatpata aloo, heat oil in a saucepan and add mustard seeds and curry leaves.
10. When spices crackle, add potatoes and fry till slightly brown. Remove from flame, toss in the chaat masala and lemon juice and keep aside.
11. For the creamy tangy dip, whip the cream till slightly thick and fluffy and mix in the anardana, salt, cumin powder and red chilli powder.
12. For garnish, heat butter in a small frying pan, add in the red capsicum, carrots and asparagus and cook for 1 to 2 minutes till vegetables soften slightly. Toss in the garam masala powder, parsley and salt and mix well.
13. To serve, place a waffle in the centre of a round plate and place the stuffed chicken breast on it. Spoon the chatpata aloo beside the waffle and spoon the dip on the other side. Top the chicken with prepared garnish vegetables and serve hot.

Edited by hamzanuha - 12 years ago

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Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#23

Special Equipment used: Sushi Mats and Sushi Knives

Ingredients:

For Makai Dalia Upma
1 tbsp Oil
tsp Mustard seeds
1 sprig Curry leaves
1 nos. (small) Onion (finely chopped)
2 cloves Garlic (finely chopped)
200 gm Makai Dalia
20 ml Fresh Cream
tsp Five Spice powder
tsp Red Chilli powder
To taste Salt

For Fish Koliwada
100 ml Curd
1 tbsp Garam Masala powder
1 tbsp Red Chilli powder
tsp Turmeric powder
2 tsp Lime juice
10 ml Oil
1 tsp Cumin powder
1 tsp Chaat Masala powder
200 gm Rawas fillets (cut into thin batons)
100 gm Prawns (shelled & deveined)

For Coriander Chilli Pesto
bunch Fresh Coriander leaves
2 nos. Green Chillies
1 tbsp Parmesan Cheese (grated)
50 ml Olive Oil
2 – 3 cloves Garlic
To taste Salt

For Pomegranate Salad
nos. Pomegranate (cleaned & seeds removed)
2 sprigs Fresh Coriander (finely chopped)
tsp Lime juice
6 nos. Asparagus spears (blanched)
To taste Salt

For Assembly
1 nos. Nori Sheet

Method:
1. For the makai dalia upma, bring about 3 cups of water to a boil in a saucepan. In another saucepan, heat oil in a saucepan add mustard seeds and curry leaves. When spices crackle, add onion and garlic and cook till onions are translucent.
2. Mix in makai dalia and fry stirring constantly till the dalia browns slightly. Gradually mix in hot water and whisk well to prevent formation of lumps. Cover and cook for about 2 to 3 minutes, then mix in cream, five spice powder, red chilli powder and salt. Cook for 2 more minutes, then remove from flame and keep aside.
3. For the fish koliwada, in a mixing bowl, combine curd with garam masala powder, red chilli powder, turmeric powder, lemon juice, oil, cumin powder and chaat masala powder and mix well. Add in the fish and prawns, mix well and leave to marinate for 15 to 20 minutes.
4. Meanwhile, prepare the coriander chilli pesto. In a grinder, combine the fresh coriander, green chillies, parmesan cheese, olive oil, garlic and salt and grind to a smooth paste. Remove into a bowl and keep aside.
5. Heat a tawa on a medium flame and pan sear the fish and prawns till done. Keep aside.
6. In a mixing bowl, combine the pomegranate seeds with coriander, lime juice, asparagus spears and salt. Mix well and keep aside. Remove the asparagus spears and keep aside.
7. To assemble, moisten a nori sheet and lay flat on a sushi mat. Using a spoon, spread a thin layer of makai dalia upma over the nori sheet and spread a layer of half the coriander chilli pesto over that. Place the fish pieces and prawns in a line in the centre and also place asparagus spears next to the fish. Holding the sushi mat, roll the sushi tightly making sure that the roll does not open.
8. Cut the sushi roll into equal sized pieces and serve with remaining coriander chilli pesto and pomegranate salad.

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Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#24

Special Equipment used: Fata Paper and Grill Pan

Ingredients:

For the Zaykedar Potli
2 nos. Chicken Breasts (boneless)
To taste Salt
2 tsp Red Chilli flakes
1 tsp Lemon juice
cup Mixed Nuts (Cashews, Chironjee, blanched Almonds)
1 cup Milk
1 small flake Mace
1 tsp Black Peppercorns (crushed)
1 tsp Oil
1 nos. Green Capsicum (cut into batons)
1 nos. Red Capsicum (cut into batons)
cup Fresh Coriander (finely chopped)
1 nos. Green Chilli (finely chopped)
2 cloves Garlic (finely chopped)
1 nos. Star Anise
1 nos. (small) Carrot (peeled & diced)
1 nos. (small) Onion (peeled & diced)
1 inch piece Ginger
2 tsp Butter
1 sheet Fata paper (cut into 9" X 6" rectangles)

For Nectarine Dip
3 nos. Nectarines
tsp Oil
1 inch piece Ginger
To taste Salt
1 tbsp Sugar
tsp Cumin powder (lightly roasted)
tsp Red Chilli flakes
1 tsp Lemon juice

For the Egg Dollop
2 nos. Eggs (hardboiled & shelled)
tsp Cumin powder (lightly roasted)
1 tbsp Spring Onion (greens chopped finely)
2 tsp Caviar

Method:
1. Place the chicken breast on a chopping board and slit them in the middle as for a butterfly cut. Using a wooden spoon, pound the chicken to flatten it. Repeat with the second piece of chicken.
2. Marinate the chicken with salt, half the chilli flakes and lemon juice and keep aside in a bowl for 10 to 15 minutes.
3. Using a grinder and some water, grind the mixed nuts to a smooth paste. Combine the nut paste with milk in a saucepan, add mace and cook stirring constantly till it achieves the consistency of khoya. Remove from flame, mix in salt and crushed peppercorns and keep aside.
4. Heat oil in the grill pan, add green capsicum (skin side down) and grill for 2 minutes. Remove and keep aside. Add red capsicum to the same pan and grill for 2 minutes. Remove and keep aside. When green and red capsicum cools, chop them finely and remove into separate bowls.
4. Combine the green capsicum with finely chopped fresh coriander, green chillies and salt. Mix well and keep aside.
5. Combine the red capsicum with salt, chilli flakes and half the chopped garlic. Mix well and keep aside.
6. In a saucepan, combine 2 cups water with star anise, carrot, onion, ginger and remaining garlic and bring to a boil. Reduce the flame and simmer.
7. Spread the fata paper rectangles on a chopping board. Place a marinated chicken breast on each fata paper rectangle. Spoon a layer of green capsicum mixture on the chicken and top it with the nut milk mixture. Spoon over a layer of the red capsicum mixture and roll the chicken around it to make a tight roll. Spread butter on the outside of the chicken, roll the fata paper around this and secure with string so that the parcel resembles a toffee. Repeat with remaining chicken.
8. Add prepared parcels to the simmering stock, increase flame and boil for 13 to 15 minutes till chicken is cooked.
9. Meanwhile, peel the nectarine for the nectarine dip and chop it roughly.
10. Heat oil in a small saucepan, add ginger and nectarine and cook for 2 to 3 minutes. Remove into a blender, blend to a smooth puree and return to the saucepan. Add salt, sugar, cumin powder and chilli flakes and cook till mixture simmers. Remove from flame and mix in lemon juice.
11. In a mixing bowl, roughly mash the boiled eggs using a fork and mix in cumin powder and chopped spring onion greens.
12. To serve, spoon a dollop of the egg mixture on one side of a rectangular plate. Spoon tsp caviar on the egg dollop. Place the chicken potli (parcel in the centre). Spoon the nectarine dip in a dip bowl and place on the other end. Serve steaming hot.

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Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#25

Special Equipment used: Creamer

Ingredients:

For the Fish
1 tbsp Mustard Oil
1 tsp Lime juice
tsp Turmeric powder
tsp Red Chilli powder
1 tbsp Curd
1 nos. Green Chilli (finely chopped)
To taste Salt
1 nos. Fish Fillet

For the Kesari Pulao
2 tbsp Ghee
1 nos. (small) Onion (finely sliced)
1 tsp Cumin seeds
2 nos. Green Cardamom
25 gm Cashewnuts
20 gm Raisins
20 gm Almonds
100 gm Basmati Rice (washed & drained)
1 gm Saffron (soaked in 2 tbsp warm milk)
To taste Salt

For the sauce
20 gm Butter
20 gm Flour
250 ml Milk (boiled & kept hot)
1 tbsp Mustard Oil
tsp Cumin seeds
tsp Mustard seeds
tsp Saunf
tsp Kalonji
tsp Methi seeds
2 nos. Green Chillies (slit)
4 tbsp Mustard paste
tsp Turmeric powder
To taste Salt

For Crispy Balls
100 gm Potato (grated)
tsp Garam Masala powder
To taste Salt
To taste Black Pepper powder
25 gm Prawns (shelled, de-veined & finely chopped)
For frying Oil

Method:

1. In a mixing bowl, combine the mustard oil, lime juice, turmeric powder, red chilli powder, curd, green chillies and salt. Add the fish, rub in the marinade gently and leave to marinate for 10 minutes. Preheat oven to 180C.
2. For the pulao, heat about 250 ml water in a saucepan. Meanwhile heat ghee in another saucepan, add onion and saut till golden. Add in cumin seeds, green cardamom, cashews, raisins and almonds and fry for 2 minutes.
3. Add in the rice and fry for about 4 to 5 minutes. Mix in hot water, saffron with milk and salt. Mix well and cook uncovered on a high flame, stirring at regular intervals till water reaches the level of the rice. When water reaches the level of the rice, reduce the flame, cover and cook till rice is done.
4. Place marinated fish on a greased baking tray and bake in pre-heated oven for 8 to 10 minutes.
5. For the sauce, heat butter in a frying pan, add flour and cook on a low flame till flour is cooked but not coloured. Gradually whisk in hot milk and keep stirring till sauce thickens. Remove into a bowl and keep aside.
6. Heat oil till it smokes, add in panchphoran (cumin seeds, mustard seeds, saunf, kalonji and methi seeds combined) and green chillies. When spices crackle, add in mustard paste and turmeric powder, cook for 2 minutes then mix in about 1 cup water and bring the sauce to a boil.
7. When sauce comes to a boil, reduce the flame and simmer for 3 to 4 minutes, then whisk in prepared white sauce and salt cook for another 2 minutes. Strain the sauce into a bowl, fill into creamer and keep aside.
8. For the crispy balls, combine the grated potatoes with garam masala powder, salt and pepper. Mix well, divide the mixture into small portions and shape each portion into a small ball. Stuff each ball with chopped prawns.
9. Heat oil in a kadhai and deep fry potato prawn balls till they turn golden and crisp. Remove and drain on absorbent paper.
10. To serve, mound the kesari pulao on a serving plate and place the mustard fish on it. Shake the creamer well and cream the sauce over the fish and serve crispy balls on the side. Serve hot.

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Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#26

Special Equipment used: Silicon Mat and Blow Torch

Ingredients:

For the carrot mixture
4 nos. (large) Carrots (peeled & finely diced)
1 tbsp Caster sugar
1 cup Flour

For the Cheese Mousse
1 cup Mascarpone cheese
cup Fresh Cream
2 tbsp Green Tea pulp
A pinch Cinnamon powder
3 tbsp Caster sugar

For the Khoya stuffing
1 cup Fresh Khoya (grated)
cup Pistachios (lightly roasted & coarsely ground)
2 tbsp Pine nuts (lightly roasted & coarsely ground)
A few strands Saffron ("dried" on a warm tawa)
4 tbsp Caster sugar
1 tbsp Condensed Milk

For Garnish
5 – 6 nos. (large) Strawberries (finely sliced)
1 nos. Green Apple (scooped with melon scooper)
1 tbsp Caster sugar
2 tbsp Chocolate sauce

Method:

1. Bring water to a boil in a saucepan, add carrots and caster sugar and boil till carrots are cooked.
2. Meanwhile, in a mixing bowl, combine the mascarpone cheese, fresh cream, green tea pulp, cinnamon powder and castor sugar for the cheese mousse. Whisk very well, fill into a piping bag and keep aside.
3. Heat khoya in a frying pan till soft, then mix in coarsely ground nuts, saffron, sugar and condensed milk. Mix very well and keep aside.
4. When carrots are well-cooked, drain away the water, cool slightly and puree in a blender. Strain the puree into a bowl to ensure that it is completely smooth. Add the flour and mix very well.
5. Preheat oven to 180C. Using a palette knife, spread the carrot-flour mixture in an even layer onto a silicon mat. Place in the oven and bake for 10 to 15 minutes till the carrot sheet sets.
6. Meanwhile, roll the strawberry slices and apple scoops in caster sugar and caramelize the sugar using a blow torch.
7. When carrot sheets are done, remove from silicon mats and cut into squares.
8. To assemble, place a slice of carrot sheet on a serving plate and spoon some khoya mixture on it. Place another slice of carrot sheet over it and pipe cheese mousse over it. Garnish with caramelized fruits and chocolate sauce and serve immediately.

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Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#27

Ingredients:

For Masala paste
1 tbsp Sesame seeds
2 tbsp Poppy seeds
6 - 8 nos. Black Peppercorns
1 tsp Shahi Zeera
1 tbsp Cumin seeds
1 inch piece Cinnamon
3 - 4 pods Green cardamom
1 pod Black cardamom
4 - 5 nos. Cloves
1 flake Mace
cup Dried Coconut (grated)
8 - 10 nos. Dry Whole Bedgi Chillies

For the curry
5 tbsp Oil
4 - 6 nos. Dry Red Chillies
3 nos. (medium) Onion
2 tsp Ginger paste
2 tsp Garlic paste
6 pieces Chicken
tsp Turmeric powder
A pinch Nutmeg powder
To taste Salt
A few sprigs Fresh Coriander (chopped)

For the Rice Bhakri
cup Water
To taste Salt
1 cup Rice Flour

Method:

1. For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, shahi zeera, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Finely chop the onions.
2. Heat the oil in a kadhai, add the red chillies, saut for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and saut till golden brown.
3. Add the ginger paste and garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently.
4. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add some water and continue cooking over medium heat for three or four minutes, stirring frequently.
5. Add the turmeric powder, nutmeg powder and salt and cook till chicken is done. The masala should be quite thick and dry.
6 Meanwhile, heat water with salt in a saucepan for bhakri. When water starts to simmer, mix in rice flour stirring constantly to avoid lumps. Cover the pan with lid and remove pan from gas. Keep this aside for 2-3 minutes.
7. Check on the chicken. If cooked, remove from flame and keep warm.
8. Remove hot rice dough onto a plate, wet your hands and knead the dough till smooth. Divide into small portions, shape into balls and cover with wet muslin.
9. Heat a tawa on a low flame. Dust the counter with dry rice flour and roll out each dough ball into small rotis (or bhakris). Please roll only on one side without turning bhakri over when rolling. Place the bhakri on hot tawa and apply little water every where on the top of the bhakri. Make sure that rice flour side of bhakri is on the top.
10. Once water gets evaporated turn it over and cook for at least 10 seconds. Then remove tava from gas and by using steel spatula cook bhakri on the gas burner from both sides.
11. Serve hot Kolhapuri Chicken garnished with fried chillies and hot bhakris on the side.

Edited by hamzanuha - 12 years ago

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Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#28

Ingredients:

1 piece Chicken Breast

For Marinade
A few sprigs Fresh Rosemary
4 cloves Garlic (crushed)
1 tbsp Olive Oil
To taste Salt
To taste Black Pepper powder

For the Sauce
1 nos. (small) Onion
cup Vegetable stock
200 ml Fresh Cream
tsp Balsamic vinegar
3 nos. Eggs
To taste Salt
To taste Black Pepper powder

For the Pastry
200 gm Flour
1 pinch Salt
100 gm Butter (chilled)
1 nos. (medium) Egg

For vegetables
1 tbsp Butter
1 nos. Carrots
5 - 6 nos. Button Mushrooms
8 – 10 nos. Snow peas
5 – 6 nos. Asparagus spears
5 – 6 nos. Cherry Tomatoes
To taste Salt
To taste Black Pepper powder

Method:

1. Clean the chicken breast. In a bowl, combine the rosemary, garlic, olive oil, salt and pepper and marinate the chicken breast in this marinade. Slit the chicken breast and insert the rosemary sprigs into the gash. Leave to marinate for about 10 to 15 minutes.
2. Prepare the pastry dough. Sift flour into a mixing bowl, mix in salt and using your fingertips, cut in chilled butter quickly till flour mixture resembles breadcrumbs. Beat the egg with a whisk and mix it little by little into the flour mixture till the mixture just binds. Flatten the dough slightly, cover with cling film and place in the freezer for 10 minutes.
3. Meanwhile, peel and cut carrots into batons, cut mushrooms into quarters, blanch snow peas and asparagus spears. Finely chop the onion. Preheat oven to 180C.
4. Lightly grease a grill pan and heat it on medium flame. Remove rosemary sprigs from chicken and add chicken to the pan. Pan sear on all sides on a high flame, then reduce flame and cook on low heat till chicken is done. Make sure you don't burn it. When done, remove from pan and cut into small dices.
5. Heat the grill pan again, add in chopped onion and saut for a few seconds. Add in vegetable stock and deglaze the pan, add the remaining marinade. When stock in the grill pan has reduced, mix in cream and cook till sauce is very thick. Add balsamic vinegar chicken steak pieces and keep aside.
5. Remove pastry dough from freezer, soften slightly and roll out into a circle of about inch thickness. Grease a pie tin and line it with prepared pastry circle. Fill with baking beans, cover with parchment paper and blind bake in pre-heated oven for 10 minutes till pastry is baked. Remove parchment and baking beans and place in oven for a further 5 minutes till crust is golden. Remove from oven and keep aside.
6. While pastry is baking, heat butter in another frying pan, add in carrots and saut for 2 minutes till carrots soften. Toss in mushrooms, snow peas, asparagus and cherry tomatoes and cook till vegetables soften slightly. Season with salt and pepper.
7. Whisk the 3 eggs and mix well into the chicken cream mixture, season with salt and pepper. Pour the mixture into the baked pie crust, return to the oven and bake for another 7 to 8 minutes till eggs set.
8. To serve, cut out a wedge of prepared pie and place on a serving plate along with prepared vegetables. Serve immediately.

Quote

Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#29

Ingredients:

For the Chicken Gravy
1 1/2 tsp White Poppy seeds
60 gm Almonds
60 gm Cashewnuts
1 nos. (large) Onion
2-3 nos. Green chilles
2 inches Ginger
2 cloves Garlic
150 gm Yogurt
1/3 cup Ghee
1 nos. Bay leaf
4 pods Green Cardamom
2 nos. Cloves
500 gm Chicken breasts (boneless)
1/4 tsp Nutmeg powder
1/4tsp Mace powder
To taste Salt

For the Saffron Pulao
1 cup Basmati Rice
4 tbsp Milk
A few strands Saffron
3 tbsp Ghee
1 tsp Cumin seeds
1 nos. Bayleaf
To taste Salt

Method:

1. Heat water in a saucepan, add poppy seeds and boil for 5 to 7 minutes. When done, drain the poppy seeds.
2. Meanwhile, heat water in another small saucepan and blanch almonds, peel and keep aside. Heat a tawa on a low flame and lightly roast the cashewnuts without colouring them, remove and keep aside. Finely chop the onions and keep aside. Slit green chillies, grate ginger and finely chop garlic. Keep aside. Whisk the yoghurt and keep aside. Also, wash and soak the rice for the pulao. Heat the milk till warm, remove into a bowl and soak saffron in it.
3. Heat 2 tbsp ghee in a vessel, add almonds, cashewnuts and bay leaf and fry on a very low flame for 3 to 4 minutes. Add onions and saut till onions are translucent.
4. Add green chillies, green cardamom and poppy seeds and fry for a couple of minutes. Mix in 1 cup water and boil the mixture for 10 minutes.
5. Meanwhile, heat ghee for pulao, add cumin seeds and bay leaf and when spices crackle, add in the rice. Fry the rice for 3 to 4 minutes, then add in saffron with milk, 2 cups of water and salt. Stir well and cook uncovered on a medium high flame till most of the water evaporates.
6. Check on masala mixture. If mixture is well cooked, remove from flame, discard the bay leaf and cool slightly. Transfer to a grinder and grind the masala to a smooth paste.
7. Check on the rice. If most of the water has evaporated, reduce the flame, cover and cook on low flame till done. When rice is just cooked, remove from flame and keep aside.
8. In the same vessel, heat remaining ghee for chicken gravy, add garlic, ginger and cloves. Saute for a minute and add chicken pieces. Saute the chicken for 4 to 5 minutes, then mix in the yoghurt, stirring constantly to prevent curdling. When mixture simmers, add in the masala paste, nutmeg powder, mace powder, salt and about 1 cups of water and cook till chicken is done.
9. When chicken is cooked, serve hot with saffron pulao.

Edited by hamzanuha - 12 years ago

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Rana

@hamzanuha

Dazzler

Posted: 12 years ago

#30

Ingredients:

For Cake
1 cup Butter
4 tbsp Cocoa powder
1 cup Water
2 cups Sugar
2 cups Flour
1 tsp Baking soda
2 nos. Eggs
1 pinch Salt
1 tsp Vanilla Essence

For Frosting
cup Butter
4 tbsp Cocoa powder
6 tbsp Milk
1 tsp Vanilla Essence
1 cup Walnuts (chopped)
300 gm Icing Sugar

Method:

1. For the cake, preheat oven to 200C.
2. In saucepan, melt butter with the cocoa and water and bring to boil. Remove from heat and add the sugar, flour, baking soda, eggs, salt and vanilla essence.
3. Mix and pour into a greased cake tin. Bake in preheated oven for 20 minutes or till skewer inserted in the centre comes out clean.
4. For the frosting, combine the butter, cocoa, milk, vanilla, and nuts in a saucepan. Bring mixture to a boil.
5. Remove from heat and add icing sugar.
6. Cool the cake, cut into half horizontally. Sandwich the two layers with frosting, then garnish with frosting and frosted exotic fruits.

Edited by hamzanuha - 12 years ago

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