Contestant's n Host's Recipes UPDATED pg 3 - Page 3

Ingredients:

3 cups India Gate Basmati Rice (washed and soaked)
3-4 nos Green Cardamom
3-4 nos Black Cardamom
3-4 nos Black Peppercorns
To taste Salt
cup Amul Curd
1 tbsp Amul Butter
1 tsp Cumin seeds
1 tbsp French Beans (boiled and finely chopped)
1 cup Cauliflower stem (boiled and finely chopped)
2 tbsp Cornflour
2 tsp Ginger-garlic paste
1 tsp Red chilli powder
For frying Fortune Oil
1 nos Onion (finely sliced)
10-12 nos Mint leaves (shredded)


Method:

1. In a deep pan, boil 1 cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes. Add salt, boil for two more minutes and keep aside.
2. In a bowl, whisk the curd with an equal amount of water.
3. In a deep vessel, heat butter and add cumin seeds. When cumin crackles, add spice water and curd water and bring to a boil. Mix in rice and some more salt if required. Boil the rice on a high flame and when rice is just undercooked, reduce the flame, cover the vessel and cook till done.
4. For koftas, combine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chilli powder and salt. Shape into koftas.
5. Heat oil in a kadhai and deep fry the koftas. Also deep fry sliced onion till brown and crisp.
6. Serve the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.

Ingredients:

1 nos Cauliflower (separated into florets)
For frying Fortune Oil
2 nos. Onions (1 ground to a paste, 1 finely chopped)
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
2 tsp Red chilli powder
2 tsp Coriander powder
4 nos Black Peppercorns
3 nos Cloves
2 nos Green Cardamom
1 nos Black Cardamom
1"stick Cinnamon
1 small piece Mace
cup Tomato puree
1 tbsp Khoya (grated)
2 leaves Silver varq
3-4 nos Almonds (cut into slivers)
1 nos Green chilli


Method:

1. Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.
2. Combine the onion paste with ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.
3. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside.
4. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya and saute.
5. Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilli whole.
6. To serve, arrange florets in a plate and pour gravy around them. Apply silver varq, sprinkle over with almonds and place fried green chilli on top. Serve hot.

Ingredients:

For Kebabs

tbsp Amul Butter
1 tbsp Onion (finely chopped)
2 tbsp Mushrooms (finely chopped)
1 tsp Ginger-garlic paste
To taste Salt
1 tsp Green chillies (finely chopped)
1 tbsp Coriander leaves (finely chopped)
100 gm Amul Paneer (mashed)
1 tsp Red chilli powder
1 tbsp Chana dal (roasted and coarsely ground)
1 tsp Black pepper powder
1 tsp Cumin powder
1 tsp Cinnamon powder
2 tbsp Breadcrumbs
For frying Amul Ghee
1 cup Maida
1 tsp Cumin seeds (roasted)
For frying Fortune Oil

For Green Dip
1 cup Coriander leaves
3 nos Green chillies
cup Mint leaves
1 tbsp Onion (finely chopped)
1 tsp Garlic (finely chopped)
To taste Salt
2 tsp Lemon juice

For Curd Dip
3 tbsp Amul Curd (hung)
1 tsp Cumin powder (roasted)
2 tbsp Cucumber (grated)
1 tsp Red chilli powder
To taste Salt
1 pc. Charcoal

Method:

1. Heat butter and add in onions. Saute onions till translucent and mix in mushrooms, ginger-garlic paste, salt, green chillies and coriander leaves. Saute on a high flame till water evaporates and keep aside.
2. Combine paneer with red chilli powder, ground chana dal, black pepper powder, cumin powder and cinnamon powder and mix very thoroughly.
3. Shape into kebabs and stuff with mushroom mixture. Roll kebabs in breadcrumbs and keep aside.
4. Mix maida, cumin seeds and salt with water to form a smooth stiff dough. Keep aside.
5. For green dip, mix coriander leaves, green chillies, mint leaves, onion, garlic, salt and lemon juice and blend to a smooth paste. Chill.
6. For curd dip, combine hung curd with cumin powder, cucumber, red chilli powder and salt. Remove into a bowl and place on a plate. Heat the coal till red hot and place into another bowl. Place the bowl next to the one containing curd dip. Release a few drops of butter on the coal and immediatle cover with a handi. Let dip absorb smoky flavour of coal for a few seconds. Remove, clingwrap and chill.
7. Heat oil in a kadhai. Roll the dough into small round mathris and deep fry till crisp and golden. Drain on absorbent paper.
8. Heat ghee in a frying pan and shallow fry prepared kebabs till golden.
9. To serve, arrange mathris on a platter and place kebabs on top. Serve hot with green dip and curd dip.

Ingredients:
1/4th cup Cauliflower (grated)
1/4th cup Carrot (grated)
1/4th cup Mushrooms (finely chopped)
1/4th cup French Beans (finely chopped)
2 tsp Amul Butter
1 tsp Ginger-garlic paste
To taste Salt
To taste Black pepper powder
cup Amul Curd (whisked)
1 tsp Fortune Oil
1 tsp Cumin seeds
tsp Lemon juice
1/4th tsp Lemon zest

Method:
1. In a frying pan, heat butter, add ginger-garlic paste, salt and pepper and saut for a few seconds.
2. Add 1 cup water and bring to a boil. When water starts boiling, whisk in the curd and stir continuously till the mixture comes to a boil again. Mix in vegetables and cook till done.
3. Heat oil and add cumin seeds. When cumin crackles, mix into the soup and remove from flame.
4. Mix in lemon juice and zest and serve hot.

Indian Salmon with Brown Rice Pilaf recipe by Joe Bath

Ingredients

• 1/2 kg Wild pink salmon-preferably fresh
• 1 kg Basmati rice
• 1 tsp Coriander seeds
• 1 tsp Cumin seeds
• 30 ml Oil
• 1 tsp Garlic paste
• 1 Onion
• Salt to taste

Raita:
• Boondi
• 200 ml Curd
• 1/4 tsp Salt
• 1/4 tsp Red chilli powder

Method
Heat oil; add sliced onion fry till golden brown. Add cumin and coriander seeds. Add garlic paste and washed and drained rice. Fry the rice well and add a mixture of stock and water. Cook uncovered, stirring occasionally. Mix in the pink salmon once the rice is half cooked. Adjust seasoning and cook covered till done.

Raita: Whisk curd with salt and red chilli powder. Mix in the boondi.

Rasgulla Cake recipe from MasterChef India judges

Ingredients:

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

Method:

1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. 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.
7. 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.
8. 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.
9. 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.
10. If rasgullas are done, remove and cool.
11. 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.
12. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on top.
13. 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.