Week 2 (Ep 6 - Ep 10) - Recipes - Sanjeev Kapoor Ke Kitchen Khiladi

 
Episode 10 - 27th September 2013
Surti Undhiyo
Prepared by - Chef Ajay Chopra

INGREDIENTS

Muthiya
200 gm wholewheat flour (atta)
200 gm gram flour (besan)
30 gm fenugreek leaves (methi), chopped
30 ml oil + for deep-frying
10 gm sugar
1 tbsp ginger garlic paste
A few carom seeds (ajwain)
¼ teaspoon sodium bicarbonate (meetha soda)
20 gm cumin and coriander (dhania-jeera) powder
Salt to taste

Undhiyo
400 gm green garlic
50 gm ginger
50 gm garlic
10 gm fresh turmeric root
100 gm coriander, chopped
50 gm green chilli
2 sweet potatoes (shakharkhand)
2 unripe bananas
100 gm yam (jimikand)
6-8 baby potatoes
6-8 small brinjals, split into four
400 gm Surati papdi (tender fresh broad bean pods)
250 gm val papdi field beans
200 gm fenugreek leaves (methi), chopped
10 gm carom seeds (ajwain)
Salt to taste
20 gm sesame seeds (til)
100 ml oil
1/2 teaspoon garam masala
Garnish
1/2 coconut, grated
100 gm fenugreek, chopped

METHOD

  1. Muthiya, in a bowl, combine wheat flour and gram flour, chopped fenugreek, 30 ml oil, sugar, ginger garlic paste, carom seeds, meetha soda and coriander and cumin powder. Sprinkle a little water, add salt to taste and make a stiff dough.
  2. Divide the mixture into small walnut-sized balls. Deep-fry, drain and set aside.

Undhiyo

  1. For the undhiyo, combine green garlic, ginger, garlic, fresh turmeric, coriander, sesame seedsand green chillies and grind to a paste.
  2. Cut all vegetables into chunky bite-sized pieces.
  3. Heat 100 ml of oil in a pan. Add the ground paste and carom seeds.
  4. Add the beans and potatoes and layer the rest of the vegetables. Mix once and cover tightly with a lid. Cook on low heat for 11/2 hours till vegetables are tender.
  5. Check for doneness and cook longer if necessary. Adjust salt.
  6. Add fried muthiya and mix lightly.

Garnish with grated coconut and serve.

Sandwich Dhokla
Prepared by - Chef Ajay Chopra

INGREDIENTS

White dhokla
400 gm idli batter
2 gm rosemary, fresh chopped
5 gm chili flakes
10 gm sugar
Salt to taste
50 gm green mint chutney

Yellow dhokla
200 gm gram flour (besan)
Salt to taste
20 gm green chili paste
10 gm sugar
5 gm sodium bicarbonate (meetha soda)

Filling
200 gm cream cheese
50 gm sun-dried tomatoes
10 gm thyme, fresh chopped

Green chutney spheres
100 gm green chutney water (squeezed from chutney)
5 gm calcic
2.5 gm algin
500 gm water

To Assemble
2 sheets aam papad
5 gm fried curry leaf
2 gm fried mustard seeds
5 gm coriander sprigs

METHOD

Filling
Combine all the ingredients and adjust seasoning.

Yellow Dhokla

  • Combine all the ingredients, add 120 ml water and make into a pouring batter.
  • Pour into a greased deep plate and steam for 10 minutes till dhokla is half set.
  • Spread the prepared filling on the half set dhokla.

White Dhokla

  • Combine idli batter with all ingredients except green chutney. Pour over yellow dhokla and topping.
  • Place tiny blobs of green chutney on top and swirl lightly with a spoon to create a rippled, marbled effect.
  • Steam this combination for 10-12 minutes or until done. Cool and cut into 2 inch squares.

Green Chutney Spheres

  • Combine the chutney water with algin.
  • Mix calcic with water. Pour the chutney mix into water a spoonful at a time to turn the chutney into globules.

To Assemble

  • Arrange squares of aam papad on a serving plate. Place a dhokla on top and place a chutney sphere on top of the dhokla.
  • Garnish with coriander sprigs, mustard seeds and curry leaves.
Trirangi Dhokla
Prepared by - Chef Bela Pathak

INGREDIENTS

2 bowls rice
1 bowl idli rawa
2 litres water
50gms green chilly
100 gms ginger
One bunch coriander
1 carrot
2 tomatos
1 tblsp sugar
1 1/2 tblsp salt
1 1/2 tblsp of cooking soda
10-12 pieces of garlic
25gms of green garlic
2 piece of advi patta
1 tablespoon chilli powder
1 tablespoon chilli flakes
1 tablespoon oregano
1 tablespoon blackpepper

Takda
100grms-oil
1 tablespoon- rai
1 tablespoon chopped green chillis
5-6 curry leaves
1 tablespoon- hing
1 tablespoon sesame seeds

METHOD:

  • Take 3 bowls add water along with washed rice, urad dal and rava respectively
    keep is aside for 4-5 hours so that it gets completely soaked in the water.
  • After it is properly soaked , grind the rice and urad dal in mixer along with salt to taste.
  • Add rava in the other bowl, grind it in the mixer again adding salt to taste.
  • Add the pastes and mix them well, now divide the pastes into 3 equal parts.

1st part- (Green mixture)
Grind-3/4 bunches of coriander+ chillies+ ginger+3-4 pieces of garlic+sugar+salt to taste.
Now mix this paste with the 1st part

2nd part-(White Mixture)
Add Black pepper to the 2nd part and mix well

3rd part - (Orange Mixture)
Grind- 2 tomatoes
Now take a bowl and add the tomatoes+ grated carrot +oregano + chilli flakes+1/2 teaspoon of red chilli powder.
Now mix this paste with the 3rd part and mix well.

In a pan:

  • Add half teaspoon of baking soda to the green paste, mix it well.
  • Before the 1st layer , spread the oil on the pan.
  • Now keep an advi leaf on the paste.Add soda to the white paste and mix it well, then set it on the advi leaf.
  • Now again put the advi leaf, on the paste.
  • Now add soda to the orange paste , mix it well, and set it on the advi leaf.
  • Now keep the pan on the steamer for 25 mintues, then remove it out, and let it cool, and cut it, and let it cool again.

Tadka

  • In a tadka bowl add 100grm oil, rai, chopped chillies, curry leaves, sesame seeds, hing.
  • Add the tadka over the dhokla, evenly.


Surti Undhiyu
Prepared by - Chef Bela Pathak

INGREDIENTS

Muthiya
1/2 bowl coarse wheat flour (atta)
1/2 bowl Bengal gram flour (besan)
1 bunch of tender fenugreek leaves (methi)
3-4 tsp oil
Salt to taste
2 tsp sugar
Garlic-ginger paste
2 tbsp coriander-cumin (dhania- jeera) powder
Oil for deep-frying

Undhiyu Masala
4-5 tsp sesame seeds (til)
1/2 coconut, grated
1/2 bunch coriander, chopped
100 gm green chillies
50 gm ginger
1 piece fresh turmeric root
1 tablespoon carom seeds (ajwain)
4-5 spoons coriander -cumin (dhania- jeera) powder
4-5 tsp sugar
1/2 teaspoon garam masala
200 gm green garlic, finely chopped
2 bunches fenugreek leaves (methi) finely chopped
Salt to taste

Undhiyu
400 gm broad bean pods (Surati papdi)
100 gm tender broad bean pods (popcha papdi)
250 gm tender shelled broad beans (lilva dana)
1 piece elephant's foot yam (suran), cut into 11/2 -inch pieces
6-8 small potatoes
6-8 small brinjals, slit into four without separating quarters
2 sweet potatoes, peeled and cut into 11/2 -inch pieces
2 unripe bananas, cut into 11/2 -inch pieces

Hot Mixture
1/2 tablespoon sodium bicarbonate (cooking soda)
Water
Oil

Garnish
Grated coconut
Chopped coriander

METHOD

  1. For the muthiya, mix all the ingredients to make a firm dough. Shape into small balls (muthiya). Heat the oil and deep-fry the muthiya till golden brown. Drain on absorbent paper and set aside.
  2. Grind the ingredients for the chutney to a paste.
  3. Mix together all the ingredients for the undhiyu masala and grind coarsely. Stuff the brinjals with some of the masala and reserve the rest.
  4. To make the hot mixture, take 3 tablespoons oil from that used for muthiyas. Heat together with water in a pan and add the cooking soda. Cook for a few minutes and take off the heat.
  5. To assemble the undhiyu, heat 3 tablespoons oil and add 1/2 cup water in a pressure cooker. Place the Surti papdi in the cooker and cover with the potatoes. Spread some of the undhiyu masala over them. Place the stuffed brinjals on top.
  6. Mix the rest of the masala with the remaining vegetables and place over the brinjals. Pour the hot mixture over the vegetables. Arrange the fried muthiya on top. Do not stir the vegetables.
  7. Seal the cooker and cook under pressure on a low heat till the pressure is released twice (2 whistles). When the pressure reduces, remove the lid and mix the undhiyu gently with a spatula.
  8. Serve hot in a bowl sprinkled with grated coconut and chopped coriander.

Episode 9 - 26th September 2013
Chicken 66
Prepared by - Chef Harpal Singh Sokhi

INGREDIENTS

Chicken
480 gm boneless chicken, cut into small cubes
2 tsp Kashmiri chilli powder
1 1/2 tsp garam masala
1 tbsp ginger- garlic paste
1/2 tsp soya sauce
1 egg, beaten lightly
3 tbsp refined flour (maida)
Salt to taste
1/4 cup beaten yoghurt
1 tbsp mixed fruit jam
Oil for deep-frying
Tempering
1 tbsp oil
1/2 tsp mustard seeds
1 tsp cumin seeds
4-5 whole dried red chillies
10-12 curry leaves

To Serve
Coconut shells
Martini glasses
1 tbsp freshly grated coconut
Spring onion greens
Fried rice sticks

METHOD

  1. In a bowl, combine chicken with 11/2 teaspoons chilli powder, 1 teaspoon garam masala powder, ginger-garlic paste, soy sauce, beaten egg, 2 tablespoons flour and salt to taste. Set aside for 15 minutes.
  2. Heat the oil in a kadhai and deep-fry the chicken until crisp. Drain on absorbent paper.
  3. In a bowl, combine yoghurt, mixed fruit jam, remaining 1/2 teaspoon chilli powder, 1/2 teaspoon garam masala powder and 1 tablespoon flour. Set aside
  4. For the tempering, heat 1 tablespoon oil in a pan; add the mustard seeds, cumin seeds, whole red chillies and curry leaves. When the mustard seeds splutter, add the yoghurt mixture and cook on high heat.
  5. Add the fried chicken and continue to cook on high heat until dry.
  6. To serve, place each coconut shell in a martini glass and fill with the chicken.
  7. Sprinkle with grated coconut and garnish with spring onion greens and fried rice sticks.
Mixed Vegetable Biryani
Prepared by - Chef Harpal Singh Sokhi

INGREDIENTS

2 tbsp Oil
3 tbsp ghee
2 tsp caraway seeds (shahi jeera)
1 tsp chopped garlic
2 green chillies, cut into fine strips
3 tbsp finely chopped fresh fenugreek leaves
2 tbsp finely chopped fresh dill
2 cups assorted diced vegetables (carrots, beans, potatoes, cauliflower and peas)
1/2 tsp turmeric powder
11/2 cups yoghurt
1 tsp red chilli powder
3 tbsp fresh mint leaves
1 cup browned sliced onions (birista)
1 tbsp garam masala powder
1 tsp green cardamom (choti elaichi) powder
Salt to taste
Juice of 1lime
2 cups Rice
1/2 cup milk
A few strands of saffron, soaked in 2 tbsp warm milk
Salt to taste
Whole wheat flour dough to seal the pan
1 tbsp ginger-garlic paste
1 tsp green chilli paste
1 inch ginger, cut into fine strips
A few drops of rose water
1 tbsp freshly chopped coriander leaves

METHOD

  1. Heat oil and 1 tablespoon ghee in a heavy-bottomed pan. Add 1 teaspoon caraway seeds and sauté for a few seconds.
  2. Add the chopped garlic, ginger and ginger paste and green chillies and paste and sauté briefly. Add the fresh fenugreek leaves and dill and stir to mix.
  3. Add the assorted vegetables and sauté until the vegetables are almost done.
  4. Add the turmeric powder and cook for about a minute.
  5. Remove from heat and stir in the yoghurt, chilli powder, 11/2 tablespoons mint leaves, 1/2 cup browned onions, 11/2 teaspoons garam masala, 1/2 teaspoon cardamom powder and salt to taste.
  6. Add lime juice and 1 tablespoon ghee and mix well.
  7. In a separate pan, bring enough water to cook the rice to a boil. Add 1 teaspoon caraway seeds, milk and salt and cook till the rice is three-fourth done. Drain.
  8. Spread half the rice on the vegetables and sprinkle 1/4 cup browned onions, ¾ tsp mint leaves, ¾ teaspoon garam masala and 1/4 teaspoon cardamom powder.
  9. Spread the rest of the rice on top and sprinkle the remaining 1/4 cup browned onions, remaining ¾ tsp mint, remaining ¾ teaspoon garam masala and 1/4 teaspoon cardamom powder and the saffron milk.
  10. Drizzle the remaining 1 tablespoon ghee on top.
  11. Seal the pan with dough and cook on high heat for the first 3-4 minutes. Lower the heat and cook on low heat for about 15 minutes.
  12. Unseal the pan and serve the biryani with mixed vegetable raita.
Chicken 65 Tartlets
Prepared by - Chef Shabana Sulemani

INGREDIENTS

1 kg boneless chicken, cut into cubes
Oil for deep-frying
Samosa sheets (samosa patti)
Butter as require

Marinade
4 tbsp soya sauce
4 tbsp cornflour
1 tbsp ginger-garlic paste
Salt to taste
1/4 tsp black pepper powder
1/2 tsp red food colour mixed in a little water
1 egg (optional), whisked
2 tbsp refined flour (maida), optional
10 green chillies, slit 4 tbsp yoghurt
A pinch of ajinomoto
1 onion, chopped
2 cups yogurt
1 tbsp soya sauce
1/4 tsp red food color
Juice of 1 large lime

METHOD

  1. Combine all the ingredients for the marinade in a bow. Add the chicken, mix well and marinate in the refrigerator overnight or for at least 6 hours.
  2. Heat the oil and deep- fry the marinated chicken and set aside.
  3. For the sauce, heat oil in a pan; add the curry patta and green chillies and sauté for a few seconds. Add the onions and fry for a few minutes.
  4. Add the yogurt and the soya sauce and cook till the gravy thickens and is quite dry.
  5. Add the fried chicken pieces and continue to fry well. Add the food colour and lime juice and mix well. Remove from heat and keep warm.
  6. Brush melted butter on the samosa sheets and cut in squares to fit tart mould or cases.
  7. Place 4-6 squares in each case to form a flower like shape.
  8. Bake in a preheated oven at 190°C for 5 minutes until golden and crisp.

Now fill these golden baskets with the chicken 65, after removing the curry leaves and chillies. Serve warm.

Vegetable Dum Biryani
Prepared by - Chef Shabana Sulemani

INGREDIENTS

Oil for deep-frying
2 -3 large onions sliced
Vegetables
1/4 kg carrots, cut into long strips     
1/4 kg cauliflower separated into florets        
1/4 kg French beans, sliced diagonally  
1/2 kg potatoes, peeled and cut into cubes
1/4 kg  yoghurt
2 tbsp ginger-garlic paste 
1 1/2  tbsp red chilli powder
1 tsp garam masala powder
Salt to taste
 Rice
500g , soaked for 1/2 hour
1 tbsp caraway seeds (shah zeera)
4 green cardamoms
2 cinnamon sticks
2 cloves 
Salt to taste
To assemble the biryani
4 tbsp ghee
3 tbsp coriander, finely chopped
3 tbsp mint, finely chopped
1 tsp Garam masala powder
4-6  green chillies, slit
A few drops of yellow food colour
A big pinch of saffron threads soaked in a little milk 
4 tbsp lemon juice
boiled eggs (optional)
2 tbsp roasted cashew nuts (optional)
Fried sliced onions

METHOD

  1. In a kadhai, heat 2 cups oil. Fry the sliced onions till golden brown. Drain and reserve a few for garnishing.
  2. For the rice, bring plenty of water to a boil in a pan together with cloves, cardamom, cinnamon, caraway seeds and salt. Add the drained rice, stir to mix and cook for 2-3 minutes until the rice is half cooked. Drain the rice.
  3. In a large non-stick pan heat plenty of oil and deep-fry all the vegetables separately, drain and set aside.
  4. Remove the excess oil from the pan.
  5. Heat the remaining oil, add the yoghurt, ginger- garlic paste, chilli powder, and garam masala powder and fry till the raw smell of the yoghurt disappears. Add the fried vegetables and mix well.
  6. To assemble the biryani, in another large heavy-bottomed pan, put a little ghee at the bottom and spread a layer of rice.
  7. Then spread half the vegetable mixture evenly, followed by half each of the chopped coriander, mint, fried onions, garam masala powder and slit green chiliies.
  8. Repeat the layers with the final layer being the rice.
  9. Finally, pour the yellow food colour and saffron soaked in warm milk along with lime juice, ghee and crushed fried onions.
  10. Cover the vessel tightly with aluminium foil or cotton cloth, or seal with wheat dough. Place a heavy weight over the lid so that no steams can escape.
  11. Place the pan on a tawa and cook on low heat for 11/2 hours.
Turn off the heat but leave the pan on the hot stove to steam for 15-30 minutes.
Episode 8 - 25th September 2013
Spinach Ricotta Stuffed Cannelloni with Caprese Salad
Prepared by - Chef Neha Shah

INGREDIENTS

Pasta Dough
250 g tipo flour*
Salt
100 g spinach, boiled and drained
20 ml olive oil
Filling
500 g spinach
1 medium onion, chopped
2 tbsp Olive Oil
4 cloves garlic, chopped
1 cup whole milk ricotta
Salt
A pinch of nutmeg

Mornay Sauce
2 tbsp butter
2 tbsp refined flour (maida)
300 ml milk
1/2 cup grated processed cheese
1 tsp Italian seasoning
A pinch of white pepper

Caprese Salad
100 gm Medium-sized cherry tomatoes
10 nos Basil leaves
200 gm Bocconcini / buffalo mozzarella
2 tbsp Balsamic vinegar
1 tsp Black pepper
1 tsp Sea salt

*Tipo flour is a special flour for making pasta

METHOD

Pasta Dough

  1. Combine the flour, salt and a little water in a stand mixer / dough kneader to make a dough.
  2. Divide the dough into 2 portions, Blend the spinach to make a purée and add to one half of the dough to colour it green. Keep the other portion white.
  3. Make thin long ropes of each dough colour and join alternately alongside each other. Pass the striped dough through a pasta sheeter to make thin sheets.
  4. Cut to the desired size. Boil pasta in boiling hot water with olive oil and salt.
  5. Drain pasta sheets and rinse in cold water. Set aside.

Spinach Ricotta Filling

  1. Blanch the spinach and set aside.
  2. In a pan, heat oil? and sauté the onion and garlic. Add the crumbled ricotta cheese with salt and a pinch of nutmeg.

Mornay Sauce

  1. In a pan, melt butter and add the flour. Stir to mix.
  2. Whisk in milk and stir continuously to avoid lumps.
  3. Add the cheese and Italian seasoning along with white pepper.

Caprese Salad

  1. Cut the top and bottom of the cherry tomatoes and remove the seeds.
  2. Cut small pieces of bocconcini or mozzarella and place it on the cherry tomato with basil leaves.
  3. For the balsamic reduction, cook balsamic vinegar with sugar till it is thick and sticky.
  4. Dress the salad with balsamic reduction and freshly ground sea salt and pepper.
Orange Filled Mango Cheese Cakes
Prepared by - Chef Neha Shah

INGREDIENTS

Base
Vanilla sponge cake
Mango jam
Cream cheese filling
200 g heavy cream
200 g cream cheese
90 g icing sugar
100 g thick yogurt
6 g unflavoured gelatin
120 g heavy cream for gelatin
1 tbsp Mango flavouring
Centre filling
100 g orange juice (100 %)
10 g sugar
1 g carrageenan (vegetarian gelatine)
Orange flavouring
Topping
Mint leaves
Fresh or tinned mango cubes

METHOD

  1. For the base, cut the sponge cake into 6 circles, ⅓-inch thick. Place the sponge cake circles in 6 small moulds, and brush the sponge cake with mango jam. 
  2. For the cream cheese filling, whisk 100g of cold heavy cream until it forms soft peaks. Place it in refrigerator.
  3. Beat the cream cheese until soft and smooth. Add sugar bit by bit, and beat until the sugar dissolved. Add yogurt, and mix well.
  4. Sprinkle the gelatine on half the remaining heavy cream at room temperature. Let it soak into the cream.
  5. Place the remaining cream in the microwave for 30 seconds, or until it boils. Pour it into the soften gelatine mixture, and mix well to ensure that there are no lumps of undissolved gelatine.
  6. Add the gelatine mixture into the cream cheese batter. Mix well. 
  7. Then gently fold the refrigerated whipped cream into the mixture.
    Put the mixture into a piping bag. Pipe the mixture into the mould, just enough to cover the bottom.
  8. Place the orange jelly on top. Then continue piping the mousse to cover the jelly.
    Level and smooth the top. Then cover and refrigerate for 2 - 3 hours to firm.
  9. To unmould the cheesecakes, use a blow torch. Then push the cake down while you lift the mould.
  10. Decorate with mango cubes and mint leaves.
Orange Jelly Filled Fresh Vanilla Beancheesecake Topped with Watermelon Caviar
Prepared by - Chef Vikas Seth

INGREDIENTS

Base
200 g vanilla sponge cake
20 g sugar syrup
20 g mango jam

Cream cheese filling
250 g cream cheese
90 g caster sugar
6 g unflavoured gelatine
120 g heavy cream for gelatine
1 fresh vanilla bean
250 g heavy cream, whisked and chilled
100 g orange jelly (recipe below)
2 tbsp watermelon caviar (recipe below)

Topping
4 mint leaves, finely sliced
2 fresh kiwi fruits, peeled and cut into round slices
10 g cold gel

METHOD

  1. Cut the sponge cake into 8 circles, ¼ -inch thick and place at the bottom of shot glasses Drizzle a little sugar syrup on top and then brush with mango jam.
  2. For the cream cheese filling, beat the cream cheese until soft and smooth. Add sugar and beat until the sugar dissolves.
  3. Soak the gelatine in half the heavy cream at room temperature.
  4. Scrape the inside of the vanilla beans to extract the seeds. Reserve the bean to garnish. Add the seeds to the remaining cream and bring to a boil. Pour it into the softened gelatine mixture, and mix well.
  5. Mix the gelatine mixture into the cream cheese mixture. Fold the cold whipped cream into the mixture. Put the mixture into a piping bag.
  6. To assemble the dessert, pipe the cream cheese mixture into the shot glasses just enough to cover the bottom.
  7. Place the orange jelly slices on top. Pipe more cheesecake mixture to cover the jelly.
  8. Level and smooth the top, cover and refrigerate for 2 hours to set.
  9. Garnish with fresh kiwi fruit glazed with cold gel and topped with watermelon caviar, mint and vanilla bean pods.
Orange Jelly

INGREDIENTS

2 g agar agar (China grass)
100 g orange juice (100 %)
2 g orange zest
10 g sugar

METHOD

  1. Soak agar agar in 100ml water for 5 minutes. Boil in a pan on medium heat for about 10 minutes till completely dissolved
  2. Warm the orange juice, orange zest and sugar. Mix into the agar agar and pour into a tray. Place in a refrigerator for about 10 minutes to set.
Water Melon Caviar

INGREDIENTS

200 ml fresh watermelon juice
2 g sodium alginate
2 g calcium chloride
400 ml chilled water

METHOD

  1. Blend watermelon juice with sodium alginate and set aside for 15minutes
  2. Soak calcium chloride in 250 ml chilled water for 15 minutes
  3. Fill a syringe with watermelon mixture and add it to the calcium chloride bath drop by drop. The caviar (tiny globules) will start to form.
  4. Remove the caviar from the bath and rinse in chilled water. Use as required.
Spinach Ricotta Stuffed Cannelloni with Cherry Tomato Sauce And Caprese Salad
Prepared by - Chef Vikas Seth

INGREDIENTS

Pasta Dough
125 g plain flour (maida)
125 g fine semolina (sooji/rawa)
20 ml olive oil
A pinch of salt
100 g spinach

Spinach Ricotta Filling
500 g spinach
20ml olive oil
30g butter
1 medium onion, chopped
50 g leeks, chopped
4 cloves garlic, finely chopped
1 cup whole milk ricotta
A pinch of nutmeg

Cheese Sauce
2 tbsp butter
100ml cooking cream
50g vegetarian English Cheddar cheese, grated
2 g fresh parsley
2 g fresh thyme
Crushed black pepper
Salt to taste

Cherry Tomato Sauce
10 ml olive oil
10 g garlic, finely chopped
200g cherry tomatoes
5 g sugar
A few basil leaves
Sea salt

Caprese Salad
Cherry tomatoes
Basil leaves
Bocconcini or buffalo mozzarella
Balsamic syrup*
Black pepper
Sea salt
Olive oil
* Cook balsamic vinegar with sugar till thick and sticky

Garnish
Mixed greens (arugula, romaine lettuce)
Lemon dressing
Basil leaves

METHOD

Pasta dough

  1. Combine all the ingredients and knead in a dough kneader to make a dough. Divide the dough in half.
  2. Add spinach to one portion to make green dough. Leave the other white.
  3. Make thin cylindrical strips of each and join alternately; pass through a pasta sheeter to make thin sheets.
  4. Cut to the desired size and boil pasta in boiling hot water, with olive oil and salt.
  5. Drain pasta sheets and rinse in cold water and set aside till required.

Spinach ricotta filling

  1. Blanch the sliced spinach.
  2. Heat the oil and butterin a pan; add onion, leeks, garlic and sauté for a few seconds.
  3. Add the crumbled ricotta cheese, spinach, salt to taste and a pinch of nutmeg.
  4. Stuff the filling into the pasta and roll up to make cannelloni.

Cheese sauce

  1. In a pan, melt butter; add cream and cheese, whisking continuously to avoid lumps.
  2. Add fresh herbs and crushed black pepper. Add salt to taste.

Cherry Tomato Sauce

  1. Heat olive oil in a pan; add chopped garlic and cherry tomatoes and cook for 10 minutes.
  2. Add sugar and cook for a few minutes longer. Blend the sauce roughly with a hand blender.
  3. Stir in basil and sea salt to taste.

Caprese Salad

  1. Fix a basil leaf, a bocconcini and a cherry tomato on each toothpick. Drizzle with olive oil and set aside.
  2. Dress the caprese sticks with balsamic reduction, and freshly ground sea salt olive oil and pepper.

To Serve

  1. Pour some cherry tomato sauce in a plate. Arrange the stuffed cannelloni on the sauce and pour some cheese sauce over.
  2. Place caprese salad sticks on top of the cannelloni. Dress the salad greens with lemon dressing and arrange on the side.
  3. Drizzle a little balsamic drizzle on the side and garnish with basil leaves.
Episode 7 - 24th September 2013
Rajma Masala
Prepared by - Chef Geeta Khanna

INGREDIENTS

Half kg rajma
8-10 onions
8-10 tomatoes
20 pieces of garlic and 25 grams ginger/ginger garlic paste
Tomato puree-1
Kashmiri mirch-3 tablespoon
Sukha dhaniya-4 tablespoon
Garam masala -1 tablespoon
Turmeric 1 tablespoon
Ghee-200 gram
Oil-200 grams
Salt to taste

METHOD

  1. Soak the rajma overnight and in the morning, put it in the cooker, give 4-5 whistles to it.
  2. Now, take a wok, put oil and ghee in the wok, now put the finely chopped onions into it until reddish brown, now add the nicely chopped tomatoes with ginger garlic paste to it, now add all the masala's to it,,keep stirring it until blend well.
  3. Now we can open the cooker and slowly start pouring the rajma carefully into the masala wok, just as slow as not to mash up the rajma or cut themin halves.. stir well for a good reddish color , when the oil is separated from the masala ,it would only mean that its stirred well ,blend well...put some water into the wok and tomato puree in the end for the gravy.
  4. Now, the rajma is ready.
Chicken Khanna
Prepared by - Chef Geeta Khanna

INGREDIENTS

1 kg chicken
28-30 cloves garlic, ground to a paste
25 gm ginger, ground to a paste
Salt to taste
2 tsp Kashmiri chilli powder
6 tbsp ghee
8-10 onions, finely chopped
2 bay leaves (tej patta)
2 sticks of cinnamon
1 tbsp cumin seeds (jeera)
8-10 tomatoes, chopped
1 bunch coriander leaves
25 grams poppy seeds (khus khus) , soaked and ground to a paste
50 gm cashew nuts, soaked and ground to a paste
2 tbsp coriander seeds
1 tsp turmeric
1 tsp garam masala
1 tbsp chicken masala
4-5 green chillies
Butter
Dried fenugreek leaves (kasoori methi)
Garnish
Chopped coriander leaves
Cashew nuts

METHOD

  1. Wash and drain chicken well. Marinate the chicken in a mixture of half the ginger and garlic that has been ground to a paste, salt and Kashmiri chilli powder.
  2. Heat the ghee in a kadhai on medium heat; add onions, bay leaves, cinnamon and cumin seeds and sauté till the onions turn golden brown. Add chopped tomatoes, mix well and leave to cook, stirring occasionally.
  3. In the meantime, grind ginger garlic and coriander leaves to a paste. Add the poppy seed and cashew nut pastes, mix well and add to the kadhai. Cook until the mixture turns reddish brown.
  4. Add the coriander seeds, turmeric, garam masala and chicken masala and stir to mix.
  5. Add the marinated chicken one piece at a time. Cover and cook for a few minutes, uncover the pan and then stir again. Cook for 20 minutes till the chicken is tender.
  6. Heat butter in a small pan; add the chilli and dried fenugreek leaves, stir and pour over the chicken. Mix well. Serve hot, garnished with coriander leaves and cashew nuts.
Rajma
Prepared by - Chef Saransh Goila

INGREDIENTS

1 cup Jammu Rajma ( Small Kidney beans)
1 onion, finely chopped
3 tomatoes, pureed
1 tsp fennel/saunf seeds
1tsp cumin
2 tsp ginger garlic paste
1 green chillies thinly sliced
1/4 tsp turmeric powder
1 tbsp cumin-coriander powder
1 tsp Kashmiri chilli powder
1 tbsp amchur powder (dry mango powder)
Kasoori methi -2 tsp
Hing -1 pinch
Salt to taste
Coriander for garnish
Ghee -2 tablespoons
Coal -1 piece

For the spice bag
3-4 cloves
2-3 whole green cardamoms
1 inch cinnamon stick
1 bay leaf
4-5 black pepper

METHOD

  1. Soak the kidney beans overnight. Make sure to drain them well and rinse in cold water before using them.
  2. Before cooking the kidney beans, make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans.
  3. Cook Rajma in a pressure cooker for 30 - 35 minutes on sim with salt to taste, hing and spice bag. Once cooked, removed the spice bag and discard.
  4. Meanwhile in a skillet, add 1 tbsp ghee, saute the cumin and fennel seeds, then ginger garlic paste, onions and chilli along with little salt.
  5. Once soft add the spice powders and saute for few more seconds.
  6. Add the tomato puree.
  7. Add little water and Cook until tomatoes are soft.
  8. Add the kidney beans along with cooking water and kasoori methi.
  9. Cook for another 10 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy.
  10. Now place a burning coal in a steel vessel on the rajma and pour a tbsp. of ghee on the coal (Dhungar) Close the lid. After 5 mins pour that ghee n the rajma and remove the coal.
  11. Serve hot in the traditional steel plate with sliced onion and slit chilli. Splash some ghee on top if needed.
Chicken Khanna
Prepared by - Chef Saransh Goila

INGREDIENTS

500 gms chicken
1 tsp fresh Black pepper
1/2 + 1/2 teaspoon Turmeric powder
2 medium onions paste
2 medium Tomato
1 tsp Ginger Garlic paste
1 1/2 tsp Chilli Powder
1 tsp Coriander powder
1/2 tsp Garam Masala
1 tsp Fennel Seed
2 tsp Poppy Seeds
2 tbsp thick curd
10 nos Cashew nuts
Coriander (garnish)
Lemon juice – 1 tsp
Fresh rose petals to make rose water.
Ice Cubes

METHOD

  1. Make fresh rose water. In a heavy bottomed pan with lid. Add a stand, then rose petals and water to cover them. Place a bowl on the stand. Shut with the lid. Place ice on the lid. Extract rose water in the bowl.
  2. Wash the chicken and marinate it with salt, 1 tablespoon pepper powder and 1/2 teaspoon of turmeric powder , ginger garlic paste and onion paste for at least an hour.
  3. Soak poppy seeds, fennel seeds and cashew nuts in a little amount of water, give it a gentle boil, then drain and grind it with thick curd.
  4. Heat a pan with with oil. Dd the chicken and fry till its well sealed.
  5. Then add the chopped tomatoes. Cook on high flame, add the chilli powder and coriander powder. Simmer for 5 mins.
  6. Make fresh garam masala meanwhile.
  7. Add the garam masala. Saute well and add 1 cup of water. Cover with lid and let it cook for 10 – 15 mins.
  8. Remove the lid, add poppy – cashew paste, cook on high while you keep stirring. Combine everything well cook until u get your desired consistency.

Add 2 tsp of rose water. Serve hot.

Episode 6 - 23rd September 2013
Labad Vaanga
(Chupa Baingan)

Prepared by - Chef Anuraddha Tambolkar

INGREDIENTS

10 small brinjals
2 tsp oil plus for deep-frying
2 tsp ginger-garlic paste
2 potatoes, boiled peeled and mashed
Salt to taste
Sugar to taste
Lemon juice to taste
1 tsp chilli powder
2 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin seed powder
A handful of chopped coriander
Breadcrumbs, if required
Batter
3 cups Bengal gram flour (besan)
A pinch of baking powder
Salt to taste
Chilli powder to taste
Carom seeds (ajwain) to taste
For Smoking
1 piece of charcoal
To Serve
Tomato Pickle (recipe below)

METHOD

  • Pressure-cook the brinjals with the stems intact.
  • Remove after cooking and separate the stalks from the brinjals and set aside. Mash the brinjals. In a pan, heat 2 teaspoons oil; add the ginger-garlic paste and sauté for a few seconds.
  • Add the mashed brinjals and mashed potatoes and sauté for a few minutes. Add chilli powder, garam masala, salt, and coriander and cumin seed powders and mix well.
  • Add the turmeric powder and fresh coriander, mix well and set aside. Add breadcrumbs if required.
  • Mix all the ingredients for the batter and add a little water to make a batter of coating consistency.
  • Make small balls of the brinjal mixture and fix the brinjal stalks to replicate the shape of the brinjal.
  • Dip the shaped brinjals in the batter and deep-fry till golden brown.
  • Serve hot with tomato ketchup and tomato pickle.

Tomato Pickle

In a pan heat 3 tsp oil. Add 2 tsp ginger garlic paste and stir-fry till the colour changes. Add 1 cup tomato purée, Kashmiri chilli powder, salt and jaggery to taste and cook till done.

Pudvadi Kalvan
Stuffed Dumplings In Lentil Curry

Prepared by - Chef Anuraddha Tambolkar

INGREDIENTS

Pudvadi
1/2 cup Bengal gram flour (besan)
1 cup refined flour (maida)
Salt to taste
1/2 tsp carom seeds (ajwain)
1 cup oil for frying

Pudvadi Filling
2 cups chopped coriander
1/2 cup grated dried coconut (kopra)
2 tsp poppy seeds (khus khus)
4 tbsp goda masala*
Salt to taste
Sugar to taste
Chilli powder to taste
1/2 cup tamarind paste

Kalvan
1 cup split moth beans (matki dal)
1/2 cup grated fresh coconut
1/2 cup chopped coriander
2 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida (hing)
2 tsp ginger - garlic paste
2 onions, finely chopped
2 tomatoes, chopped
Whole garam masala **
1/2 cup tamarind paste
Jaggery to taste
2 tbsp Goda masala
2 tsp Kashmiri chilli powder
Salt to taste
A few curry leaves
Garnish
Grated coconut
Chopped coriander
Sev

*Maharashtrian spice mix
** Cloves, cardamom, bay leaf, cinnamon stick, peppercorns, coriander seeds

METHOD

  • For the pudvadi filling, combine all the ingredients and set aside.
  • For the pudvadi pastry, mix the gram flour, refined flour, salt and carom seeds and enough water to make a soft dough.
  • Make balls from the dough and roll into small discs or puris. Spread the filling on the puris and fold over pressing the edges to seal the filling inside.
  • Heat the oil and deep-fry the pudvadis and set aside.
  • For the kalvan, wash the matki dal and cook in a pressure cooker.
  • Grind coconut and coriander to a paste.
  • In a pan, heat the oil; add mustard seeds, cumin seeds and asafoetida.
  • Add ginger-garlic paste, onion, tomato and whole garam masala and sauté for a while.
  • Add the coconut and coriander paste and mix well.
  • Add cooked matki dal, tamarind paste, jaggery, goda masala, chilli powder, salt, curry leaves and water, and bring to a boil.
  • Add the fried pudvadi and garnish with grated coconut, coriander and sev. Serve hot.
Kalvan with Koyhimbir Vadi
Prepared by - Chef Rahul Kulkarni

INGREDIENTS

2 tablespoons oil
5 cloves garlic, finely chopped
1 tablespoon chopped onions
1 cup mixed sprouts *
1/2 cup grated fresh coconut
1 tsp carom seeds (ajwain)
1 stick cinnamon
10 black peppercorns, or to taste
5 cloves
5 green cardamoms ( chhoti elaichi)
1 black cardamom (badi elaichi)
Salt to taste
*equal quantities of green peas, green gram (moong) , moth beans (matki), red lentils (masoor)

Kothimbir Vadi
1 small bowl gram flour (besan)
1 bunch coriander leaves
1 green chilli
1 tsp tamarind pulp
2 tsp grated jaggery
Salt to taste
Carom seeds (ajwain), to taste
Ghee for shallow-frying

METHOD

Kalvan

  • Heat oil in a pan; add the onions and garlic and sauté for a few minutes. Add soaked sprouts with water to cover, and cook, covered, till the sprouts are tender.
  • In another pan, dry-roast the coconut with the whole spices till the coconut is golden brown. Grind with a little water, if necessary, to make a paste.
  • Add the paste to the spouts and cook till the sprouts are soft. Add salt to taste.

Kothimbir Wadi

  • Mix gram flour with water to make a thick batter.
  • Add chopped coriander with the rest of the ingredients, except ghe, and mix well.
  • Heat ghee in a frying pan; drop spoonfuls of the batter and fry till bottom is golden brown; turn over and fry on the other side.
  • Pour a little water into the pan and cover the pan so the wadis steam and cook inside.
  • Serve hot with the kalvan.
Bharta Ke Baingan with Tomato Chutney
Prepared by - Chef Rahul Kulkarni

INGREDIENTS

6 nos Long brinjals
Oil as required
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp cinnamon powder
2 tsp ginger-garlic paste
Carom seeds (ajwain) to taste
1 bowl soaked soya granules
4 tbsp tomato purée
1 tablespoon coriander leaves

Tomato Chutney
1 tsp mustard oil
5 tomatoes, chopped
1 chopped green chilli, or to taste
1/2 tsp cumin seeds (jeera)
1/2 tsp carom seeds (ajwain)
5 curry leaves (kadhi patta)
1 tsp honey, or as required
1 tsp tamarind pulp
Salt to taste

METHOD

  • Slit brinjals lengthwise, keeping the stalks on, and scoop out the brinjal pulp. Coat the brinjal skins with oil to soften and set aside
  • Marinate brinjal pulp with salt and all the spice powders and carom seeds.
  • Heat a little oil in a pan; add ginger-garlic paste and fry till the raw flavour disappears. Add soaked soya granules, marinated brinjal pulp, tomato purée, and salt to taste, and cook till dry.
  • Add coriander leaves and cook till mixture is soft.
  • Spoon the mixture into the brinjal skins and roll the brinjals up from the narrow end. Pierce with a toothpick to fix the roll so it does not open up.
  • Heat a little ghee in a pan and fry the rolls to seal the sides so the filling does not ooze out.
  • Place brinjals on a greased baking tray and cook in a preheated oven till soft.

Tomato Chutney

  • Heat the mustard oil in a pan and add the tomatoes and green chilli.
  • Dry-roast carom seeds, cumin seeds and curry leaves, and add to the tomatoes.
  • Add salt and cook till tomatoes are soft and pulpy.
  • Add tamarind pulp and honey to sweeten the chutney. Cook till the chutney is thick and dry.
  • Serve with hot brinjal rolls.