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| SANJEEV KAPOOR (Recipes
Mentioned Below) |
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| AMBAT TIKHAT POMFRET |
Ingredients |
Quantity |
Pomfrets
Lemon juice
Salt
Tamarind
Oil
Onions (finely chopped)
Turmeric powder
Fresh coriander leaves (chopped)
Coconut milk
For paste
Peppercorns
Garlic
Coriander seeds
Red chillies whole
Coconut (scraped)
|
2-3 (300-350gms each)
1 tbsp
to taste
1 lemon sized ball
3 tbsps
2 medium sized
1 tsp
2 tbsps
½ cup
For paste
½ tsp
5 – 6 cloves
2 tsps
6 – 8
1 cup |
| Method of preparation
|
1.
2.
3.
4.
5.
5.
7. |
Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel. Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside.
Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
Dry roast peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut.
Heat oil in a pan, add onion and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and sauté for two to three minutes.
Add two cups of warm water, tamarind pulp and salt. Bring it to a boil, reduce heat and cook further on medium heat for three to four minutes.
Gently slide in pomfret slices and cook on medium heat for four to five minutes or till fish is firm and cooked. Stir in coconut milk, reduce heat and simmer for a minute.
Garnish with chopped coriander leaves and serve hot accompanied with steamed rice. |
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| Chef’s tip: You can replace pomfret with any other fish or seafood in this recipe. |
| BABY CORN AND KALE ANGOOR |
Ingredients |
Quantity |
Baby corns
Black grapes (seedless)
Apples (preferably cooking apples)
Lemon juice
Onions (roughly chopped)
Oil
Ginger paste
Garlic paste
Green chillies (chopped)
Mawa/kyoya (grated)
Tomato puree
Yogurt (whisked)
Kashmiri red chilli powde
Coriander powder
Cumin powder
Turmeric powder
Salt
Fresh cream
Garam masala powder |
12-16
100 gms
2
½ tbsp
2 medium sized
1 tbsp
1 tbsp
1 tbsp
2
½ cup
½ cup
½ cup
1 tbsp
1 tbsp
1 tsp
1 tsp
to taste
2 tbsps
1 tsp |
| Method of preparation
|
1.
2.
3.
4.
5.
6.
7. |
Cut baby corns into small pieces. If using fresh baby corn, boil them until soft.
Peel, wash and finely chop apples. Apply a little lemon juice to avoid discolouring. . Boil onions in half a cup of water. Cool and grind to a fine paste.
Heat oil in a pan, add ginger paste, garlic paste and chopped green chillies, cook on medium heat briefly. Add boiled onion paste. Cook on high heat, stirring continuously until oil starts separating. Add grated mawa and cook till mawa gets mixed with onion paste thoroughly.
Add tomato puree, whisked yogurt, Kashmiri red chilli powder, coriander powder, cumin powder and turmeric powder. Stir continuously.
Add chopped apples and half a cup of water. Cook covered on medium heat, stirring occasionally till apples are mashed thoroughly.
Add baby corn and three fourths the seedless black grapes, mix well and add salt.
Stir in fresh cream, mix well. Mix in garam masala powder and serve garnished with remaining black grapes. |
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| BESAN KE LADOO |
Ingredients |
Quantity |
Gram flour (besan)
Cashewnuts
Almonds
|
4 cups
12-15
12-15 |
Ghee |
1Cup |
Green cardamom powder
Powder Suger |
1tsp
2 cups
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| Method of preparation
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1.
2.
3.
4.
5.
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Sieve besan through a fine sieve and set aside.
Coarsely grind cashewnuts and almonds and keep aside.
Melt ghee in a kadai and add besan. Cook on low heat till besan is well done and gives out an aroma. This normally takes about fifteen to twenty minutes. Add cardamom powder, ground cashewnuts and almonds. Stir and take it off the heat.
Let it cool for a while. Finally add powdered sugar and mix well. You may use your hands to mix this.
Shape into walnut-sized spherical shaped ladoos and store in an airtight container. |
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| Chef’s Tip: While serving Besan Ladoos that have been kept for a few days in the refrigerator, warm them for fifteen to twenty seconds in the microwave. They will not only become soft but also seem freshly made. |
| CHANDI KORMA |
Ingredients |
Quantity |
Chicken
Almonds
Pistachios
Melon seeds (kharbooja seeds)
Garlic paste
Ginger paste
Yogurt
Salt |
1 kg
30
10 – 12
3 tbsps
1 tbsp
1 tbsp
1 cup
to taste |
White pepper powder |
1tsp |
Green cardamom powder
Rose petals (crushed)
Ghee
Onions (chopped)
Green chillies (crushed)
Khoya/mawa (grated)
Rose petals
Fresh cream
Rose water
Silver varq
|
½ tsp
1 tsp
¼ cup
3 medium sized
2 – 3
½ cup
1 tbsp
4 tbsps
a few drops
for garnish
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| Method of preparation
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1.
2.
3.
4.
5.
6.
7.
8.
9.
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Clean, wash and cut chicken into twelve pieces on the bone.
Blanch almonds, peel and grind twenty into a fine paste and sliver the rest. Blanch and sliver pistachios. Soak melon seeds in half a cup of warm water. Drain and grind into a fine paste.
In a bowl mix together garlic paste, ginger paste, chicken pieces, yogurt, salt, white pepper powder, green cardamom powder, crushed rose petals.
Heat ghee in a pan and add chopped onion. Sauté till the onions turn translucent. Add crushed green chillies, grated khoya/mawa and sauté for a while.
Add melon seed paste and almond paste and continue to sauté.
Add marinated chicken pieces and sauté for a while. Add a little water and bring to a boil. Lower the heat and simmer for some time.
Add half the slivered almonds and pistachios, half the rose petals and stir. Cover and cook on low heat for ten minutes.
Add fresh cream, rose water and mix well.
To serve place the chicken pieces on serving plate, top them with the gravy. Cover with the silver varq and garnish with the remaining rose petals, almond and pistachio slivers.
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| CHOCO JAMUN |
Ingredients |
Quantity |
| Khoya/mawa |
300gms. |
Cottage cheese (chenna)
Soda bi-carbonate
Refined flour (maida)
Cocoa powder
Drinking chocolate
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50 gms
a pinch
4 tbsps
2 tbsps
1 tbsp |
Sugar |
1Cup |
Chocolate chips (optional)
Ghee
|
3 tbsps
to deep fry
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| Method of preparation
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1.
2.
3.
4.
5.
6. |
Grate fresh khoya and chenna into a bowl. Dissolve soda bi-carbonate in one tablespoon of water. Sieve together refined flour, cocoa powder and drinking chocolate.
Add sieved flour, cocoa powder, drinking chocolate, dissolved soda bi-carbonate to the grated khoya and chenna and mix gently to make a dough.
Heat together sugar and two and a half cups of water to make a thin syrup and keep it warm.
Make small softballs of even size of the khoya mixture. If you wish you can stuff these balls with the chocolate chips.
Heat ghee in a kadai and deep-fry the balls, a few at a time, till golden on low heat. While frying agitate the ghee occasionally over the balls, using a perforated spoon, very carefully without touching them.
Drain and soak them in the sugar syrup. Serve hot.
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| DHAABAY DI DAAL |
Ingredients |
Quantity |
Black gram split with skin (chilkewali urad dal)
Bengal gram split (chana dal)
Red kidney beans (rajma)
Oil
Garlic (finely chopped)
Onions (finely chopped)
Green chillies (finely chopped)
Red chilli powder
Cumin powder
Tomatoes (finely chopped)
Butter
Salt
Fresh coriander leaves (finely chopped)
Kasoori methi
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½ cup
¼ cup
¼ cup
4 tbsps
8–10 cloves
2 medium sized
2–3
1 tbsp
½ tbsp
3 medium sized
3 tbsps
to taste
¼ medium bunch
1 tbsp
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| Method of preparation |
1.
2.
3.
4.
5.
6. |
Soak urad dal, chana dal and rajma in three cups of water for at least six hours.
Drain soaked dals, add six cups of water and pressure-cook for half an hour or until the dals are completely cooked. Mix them properly with a round ladle.
Meanwhile, heat oil in a pan, add garlic, stir-fry briefly till golden brown. Add onions, green chillies and sauté for four to five minutes or until the onions are golden brown in colour.
Add red chilli powder, cumin powder and stir-fry briefly. Add tomatoes and cook on high heat for three to four minutes, stirring continuously. Stir in the cooked dals and butter and mix well.
Add salt, coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
Crush kasuri methi between the palms, sprinkle on the dal and serve hot.
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DOI MACH |
Ingredients |
Quantity |
River fish (1 inch thick slices)
Yogurt
Salt
Ghee
|
600 gms
1 cup
to taste
2 tbsps |
Bay leaves |
2 |
Cloves
Green cardamoms
Onions (grated)
Green chillies (slit) |
4-6
3-4
2 small sized
3
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| Method of preparation |
1.
2.
3.
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Clean, wash and cut fish into one inch thick slices. Whisk yogurt, add salt and marinade fish in this for twenty minutes.
Heat ghee in a kadai and add bay leaves, cloves and green cardamoms. Cook for fifteen seconds. Add grated onions. Sauté for five to seven minutes.
Add slit green chillies and fish along with the yogurt. Bring to a boil. Cover and cook on a low heat for seven to eight minutes. |
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| Chef’s tip: Some people like this recipe cooked in mustard oil. If you wish to use mustard oil, heat it to a smoking point, cool it and then use as normal |
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DRYFRUIT CHIKKI |
Ingredients |
Quantity |
| Almonds (sliced) |
1/2 Cup |
Pistachios (sliced)
Cashewnuts (sliced)
Ghee
Sugar
Green cardamom powder
Saffron
Dried rose petals
|
½ cup
½ cup
½ tbsp + to grease
¾ cup
a pinch
a few strands
for garnish
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| Method of preparation |
1.
2.
3.
4.
5.
6.
7.
8.
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Preheat oven to 200°C.
Take a baking tray and place almonds, pistachios and cashewnuts in it. Roast in the oven at 200°C for seven to eight minutes.
Take a heavy rolling pin and grease it with ghee. Similarly grease the worktop on which you are going to roll the chikki.
Pour ghee into a thick-bottomed pan and add sugar, cardamom powder and saffron strands. Cook till it forms a thick syrup and turns light brown in colour. Remove from heat.
Add roasted nuts, mix and immediately transfer onto the greased worktop.
Sprinkle dried rose petals and roll out with theeased rolling pin to one centimetre thickness.
Make marks with knife while slightly warm.
When cool, scrape with knife and cut into marked pieces. Store in an air-tight container. |
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DUM ALOO |
Ingredients |
Quantity |
Potatoes, boiled, peeled and diced
Poppy seeds (khuskhus), soaked
Ginger
Green chillies
Peppercorns
Cinnamon
Cloves
Black cardamom
Coriander powder
Cumin seeds
Asafoetida
Dry mango powder
Coriander leaves
Salt
Oil |
250 gms.
2 tbsps.
2”
4
6
1”
4
2
1 tbsp.
1 tsp.
a pinch
2 tsps.
2 tbsps.
to taste
2 tbsps. |
| Method of preparation |
1.
2.
3.
4.
5.
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Grind together poppy seeds, ginger, green chillies, peppercorns, cinnamon, cloves, black cardamoms, coriander powder to a fine paste.
Heat oil, add cumin seeds. When they crackle, add asafoetida.
Add the ground paste and saute till it begins to leave the oil.
Add the boiled and diced potatoes, salt and amchur and mix well. Add water and simmer for 5 minutes. |
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KADAI PANEER |
Ingredients |
Quantity |
| Cottage cheese (paneer)(1 inch triangles) |
500 gms |
Onion (sliced)
Ginger paste
Garlic paste
Coriander powder
Red chilli powder
Tomatoes (chopped)
Salt |
1 medium sized
2 tsps
2 tsps
1 tsp
1 tsp
5-6 medium sized
to taste |
| Method of preparation |
1.
2.
3.
4.
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Heat oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies broken into two and half of the crushed coriander seeds. Sauté for half a minute.
Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds.
Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes.
Serve hot garnished with remaining crushed coriander seeds. |
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KHEEMA POTLI |
Ingredients |
Quantity |
Mutton mince (kheema)
Refined flour (maida)
Semolina (rawa)
Salt
Ghee
Oil
Cumin seeds
Ginger (chopped)
Green chillies (chopped)
Red chilli powder
Coriander powder
Cumin powder |
400 gms
1 cup
2 tbsps
to taste
¼ cup
2 tbsps + to deep fry
1 tsp
2 one inch pieces
3
1 tsp
1 tbsp
1 tsp |
Yogurt
Garam masala powder
Fresh coriander leaves(chopped)
|
3/4 medium sized
1 tsp
4 thsps |
| Method of preparation |
1.
2.
3.
4.
5.
6.
7.
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Knead together maida, rawa, salt and ghee with warm water to make a stiff dough. Keep covered for thirty minutes. Divide the dough into twenty equal sized balls.
Heat two tablespoons of oil in a kadai and add cumin seeds. When they start changing colour, add kheema and sauté till half cooked. Add half a cup of water if required.
Add chopped ginger, green chillies, red chilli powder, coriander powder, cumin powder and salt and mix well. Cook covered on low heat for fifteen minutes. Then add yogurt. Cook on high heat for ten minutes, stirring continuously. Cook till the kheema is fully cooked and completely dry.
Sprinkle garam masala powder and coriander leaves and mix well. Cool. Divide into twenty equal portions. Set aside to cool.
Roll the dough balls into small puris (three inch diameter). Place a kheema portion in the centre. Apply a little water on the areas a little away from the edges and shape like a potli or modak. Seal by pressing the top.
Heat sufficient oil in a kadai and deep-fry on medium heat till golden brown. Drain onto an absorbent paper.
Serve with chutney of your choice. |
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KOLAMBI BHAAT |
Ingredients |
Quantity |
Basmati rice (soaked)
Prawns (shelled & deveined)
Lemon juice
Salt
Fresh coriander leaves
Coconut (scraped)
Green chillies (roughly chopped)
Ginger (roughly chopped)
Garlic (roughly chopped)
Fresh mint leaves
Oil
Cinnamon
Black cardamoms
Star anise
Cloves
Cumin seeds
Onions (finely chopped)
Coconut milk |
1½ cups
12-16 medium sized
1 tsp
to taste
½ cup
½ cup
3
1 inch piece
6-7 cloves
12-15
Oil
3 tbsps
1 inch piece
4
2
4
1 tsp
2 medium sized
½ cup |
| Method of preparation |
1.
2.
3.
4.
5.
6.
7.
8.
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Marinate prawns with lemon juice and salt.
Reserve one tablespoon each of coriander leaves and scraped coconut for garnish.
Grind green chillies, ginger, garlic, remaining coriander leaves, mint leaves and remaining coconut to a fine paste.
Heat oil in a thick-bottomed handi and add cinnamon, black cardamoms, star anise, cloves and cumin seeds. Sauté for one minute.
Add onions, sauté for three to four minutes or till it turns light golden brown in colour. Add ground masala paste, stir-fry for half a minute and add prawns. Sauté for two to three minutes.
Add soaked rice, stir gently for a minute. Stir in coconut milk.
Add two and a half cups of hot water. Bring it to a boil, stirring once or twice. Cook on medium heat till water has almost dried. Reduce heat, cook covered till rice is done.
Remove from heat and serve garnished with the reserved chopped fresh coriander leaves and scraped coconut. |
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BAKED ALASKA |
Ingredients |
Quantity |
Sponge cake (fat less)
Ice cream (preferably Vanilla)
Mixed fruits (canned)
Brandy
Meringue
Egg whites
Cream of Tartar/ lemon juice
Sugar |
1 (8 inch square)
½ lt
1 cup
½ cup
Meringue
5
¼ tsp
¼ cup |
| Method of preparation |
1.
2.
3.
4.
5.
6.
7.
8.
9.
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Keep the ice cream brick in freezer overnight, at around 0?C or below, to make it very hard.
Pre-heat the oven to around 200°C.
In a bowl beat the egg whites semi-stiff. Add cream of tartar or lemon juice, gradually add the sugar, a couple of tablespoonfuls at a time and continue to beat until the meringue forms stiff peaks and turns glossy.
Slice the sponge cake into half horizontally. Sprinkle some sugar syrup from the canned fruit on the cake sheets. Place canned mixed fruits on top of the cake base.
Arrange the ice cream in one layer and cover it with other half of cake. Make sure the ice cream is covered from all sides with the sponge cake.
Spread the meringue over the cake until it is completely covered.
Place on a baking sheet in the preheated oven and grill for about three minutes to brown the meringue.
Take a round spoon, place brandy in it and heat, the moment it catches fire pour this on the baked Alaska spreading it evenly.
Serve immediately on a chilled serving dish. |
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| Chef's Tip: While beating egg whites see to it that the bowl and the beater/whisk are absolutely clean with no trace of fat. The whites are to be separated very carefully from the yolks, as they will not form stiff peaks when beaten if even a small portion of egg yolk is present. |
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