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| SANJEEV KAPOOR(Recipes Mentioned Melow) |
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BROWN BREAD EGG TOAST |
Ingredients |
Quantity |
Brown bread
Eggs
Salt
Vinegar
Butter
Mango chutney or chunda
Processed cheese (grated)
Onion (chopped)
Pepper powder
Fresh parsley
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4 slices
4
to taste
1 tsp
2 tbsps
4 tbsps
¾ cup
1 medium sized
½ tsp
3-4 sprigs
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| Method of preparation |
1.
2.
3.
4.
5.
6.
7.
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Put water in a small pan for boiling; add half a teaspoon of salt and a teaspoon of vinegar. When water comes to boil, add eggs and boil them for ten minutes. Remove eggs and put in to cold water to cool.
Shell boiled eggs and then cut into quarters lengthwise.
Apply butter on slices of brown bread, put a layer of mango chutney or chunda (shredded sweet mango pickle).
Place quarters of egg on the side of the brown bread slices so as to keep maximum empty space in the center of the slice.
Put grated cheese in center, sprinkle onion and salt and pepper to taste.
Put this in an oven or in a salamander. Remove when cheese melts slightly.
Serve immediately garnished with a sprig of parsley. |
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CHOCOLATE BROWNIES |
Ingredients |
Quantity |
Dark cooking chocolate
Refined flour (maida)
Baking powder
Walnuts (peeled)
Butter
Caster sugar
Eggs
Vanilla essence
Fat/oil
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100 gms
1 cup
1 tsp
½ cup
90 gms
1 cup
2
1 tsp
for greasing
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| Method of preparation |
1.
2.
3.
4.
5.
6.
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Sift flour and baking powder and keep aside. Chop walnuts. Grease a round microwave dish and line it with butter paper.
Combine chocolate and butter in a large microwave bowl and soften, uncovered, on Microwave HIGH (100%) for one minute.
Beat in sugar, eggs and vanilla essence and blend well. Add the sieved flour and nuts and mix well.
Pour the mixture into a greased bowl. Place the bowl on an upturned saucer and cook, uncovered, on Microwave HIGH (100%) for seven minutes. Allow standing time of five minutes.
Insert a skewer, if it comes out clean it is done. If it is not done, cook uncovered, on Microwave MEDIUM (60%) for two more minutes.
Place on wire rack to cool. Cut into squares and serve with tea or coffee. |
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CHOCOLATE NUT FONDUE |
Ingredients |
Quantity |
Almonds (chopped)
Cashewnuts (chopped)
Walnut kernels (chopped)
Plain chocolate (grated)
Fresh cream
Rum or brandy
To serve
Assorted fruits (plums, bananas, apples, peaches)
Marshmallows |
8-10
5-6
4-5
1½ cups
1 cup
2 tbsps |
| Method of preparation |
1.
2.
3.
4.
5.
6.
7.
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Place chopped almonds, cashewnuts and walnut kernels in an ovenproof plate and roast in an oven at 180?C for ten minutes.
Melt chocolate in a microwave oven on Microwave HIGH (100%) for two minutes. Remove and mix properly with a spoon.
Alternatively, put grated chocolate in a pan and place on a double boiler. Keep stirring gently till the chocolate melts and the mixture is smooth. In another pan, heat the cream for a minute.
Mix the cream into the chocolate.
Cut fruits like plums, bananas, apples and peaches into bite sized pieces.
Take a fondue set and switch it on. Pour chocolate sauce in it. Add rum and roasted nuts. Mix well.
Dip the fruit pieces or marshmallows into the chocolate fondue with a fondue fork, coat them evenly with chocolate and consume immediately.
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CHOCOLATE WALNUT BURFI |
Ingredients |
Quantity |
Mawa/khoya
Walnut kernels
Sugar
Milk
Oil
Dark chocolate |
500 gms
½ cup
½ cup
3 tbsp
for greasing
300gms
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| Method of preparation |
1.
2.
3.
4.
5.
6.
7. |
Grate khoya into a bowl and keep aside. Roughly chop walnuts, keep a few aside for garnishing.
Heat a pan, add grated khoya and roast for four to five minutes.
Add sugar, chopped walnuts and milk and cook till it thickens.
Melt dark chocolate in a double boiler. Pass it through sieve if there are any lumps. Bring melted chocolate to room temperature.
Divide the cooked khoya mixture into three equal parts. To one part add one third of the melted chocolate. Mix well.
Grease a tray with oil. Pour one part of plain khoya mixture onto it and spread evenly. Shake the tray so that mixture spreads evenly. Now spread the chocolate khoya mixture over and finally top with the remaining plain khoya mixture. Let it cool for forty-five minutes to one hour. When completely cooled, cut into square or diamond shaped pieces and keep.
Holding the barfi pieces by their edges dip into the remaining melted chocolate so that only the topside of the barfi is covered with the melted chocolate. Garnish with walnut pieces and keep it in refrigerator for thirty minutes before serving.
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| Note: A double boiler contains of two pots, one which sits on top of the other. The bottom pot contain boiling water, the top pot contains whatever is being cooked. This tool is useful for making delicate sauces or melting chocolate or any other occasion when you don't want to have direct heat on the food which is being cooked. You can improvise a double boiler by placing the items to be cooked in a metal bowl, which is placed over a pot of boiling water. |
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CHRISTMAS CAKE |
Ingredients |
Quantity |
Refined flour (maida)
Baking powder
Cinnamon powder
Lemon rind
Almonds (blanched & chopped)
Tutti frutti (chopped)
Glace cherries (chopped)
Walnuts (shelled) (chopped)
Mixed peels (chopped)
Cashewnuts (chopped)
Raisins
Currants
Rum
Eggs
Vanilla essence
Butter
Brown sugar (soft)
Honey
Oil/ghee |
1½ cups
1½ tsps
1 tsp
¼ tsp
10-12
3 tbsps
12-15
¼ cup
4 tbsps
8-10
25-30
15-20
½ cup
6
a few drops
1½ cups
1½ cups
1 tbsp
for greasing
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| Method of preparation |
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11
12.
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Sieve flour with cinnamon powder and baking powder. Add lemon rind to it and mix. Keep it aside.
Soak chopped almonds, tutti frutti, glace cherries, walnuts, mixed peels, cashewnuts, raisins and currants in rum.
Preheat oven to 180?C. Grease a cake tin.
Break eggs and beat them with vanilla essence.
Cream butter with one and a quarter cups of brown sugar till it is soft and light in colour. Add honey and mix.
Make caramel with the remaining brown sugar and a little water. It should be blackish in colour.
Mix the beaten eggs with the creamed butter and sugar and mix gently. Add the flour mixture and mix with a light hand.
Strain the caramel into the soaked fruits and mix well. Add it to the cake batter and mix gently.
Pour the batter into the prepared cake tin.
Bake at 180?C for thirty minutes. Reduce the temperature to 160?C and bake further for forty-five minutes.
When done take it out of the oven and leave it on a rack to cool.
Cut into slices and serve. |
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CORNFLAKES CRUSTED CHICKEN |
Ingredients |
Quantity |
Chicken (boneless)(½ inch cubes)
Oil
For the marinade
Mustard powder
Green chillies (chopped)
Garlic paste
Lemon juice
Garam masala powder
Oil
Red chilli powder
Salt
Coating
Eggs
Salt
Cornflakes |
500 gms
2 tbsps
1 tsp
2-3
2 tbsps
2 tbsps
2 tsps
3 tbsps
2 tbsps
to taste
2
to taste
½ cup
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| Method of preparation |
1.
2.
3.
4.
5.
6. |
Combine all the ingredients for the marinade well. Mix chicken cubes in this and set aside for an hour in the refrigerator.
Preheat the oven to 200°C.
Beat eggs and add salt to it. Lightly crush the cornflakes using a rolling pin and spread them in a plate.
Dip the chicken cubes in egg and coat with crushed cornflakes pressing them firmly onto the chicken cubes.
Place the chicken on a wire rack and cook in the preheated oven at 200°C for fifteen to twenty minutes or till the chicken cubes are fully cooked.
Serve hot. |
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HOT GARLIC BABYCORN |
Ingredients |
Quantity |
Babycorn (diagonal 1½ inch pieces)
Cornstarch
Oil
Red chillies whole (broken into 2)
Garlic (finely chopped)
Tomato sauce
Vinegar
Red chilli paste
Hot black bean paste
Sugar
Salt
Vegetable stock
Capsicum (deseeded ½ inch diamonds)
Red or yellow bell pepper (deseeded ½ inch diamonds)
Onion (quartered & layers separated)
Spring onion (finely sliced)
Sesame oil
Red chilli flakes
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20-25
4 tbsps
3 tbsps + to deep fry
2-3
10-12 cloves
4 tbsps
1 tbsp
2 tbsps
1 tbsp
1 tsp
to taste
1 cup
½ medium sized
½ medium sized
1 medium sized
1
1 tbsp
1 tbsp |
| Method of preparation |
1.
2.
3.
4.
5.
6. |
Sprinkle two tablespoons of cornstarch on the babycorn pieces and mix well. Sprinkle two tablespoons of water if you find it too dry.
Heat sufficient oil in a wok and deep fry babycorn for three to four minutes or until crisp. Drain onto an absorbent paper and keep aside.
Blend the remaining cornstarch in one cup of water.
Heat oil in a wok or pan, add red chillies, garlic and stir fry briefly. Add tomato sauce, vinegar, red chilli paste, hot black bean paste, sugar and salt to taste. Stir in vegetable stock and continue to cook on high heat for a minute.
Add capsicum, coloured pepper, onion, spring onion and cook for a couple of minutes more. Stir in blended cornstarch and cook till it starts to thicken.
Add deep fried babycorn and toss well to coat. Drizzle sesame oil, sprinkle red chilli flakes and serve hot. |
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MISSAL PAV |
Ingredients |
Quantity |
Moong sprouts
Matki sprouts
Oil
Asafoetida
Mustard seeds
Curry leaves
Onions (finely chopped)
Green chillies (slit)
Garlic paste
Ginger paste
Turmeric powder
Red chilli powder
Coriander powder
Cumin powder
Salt
Garam masala powder
Fresh coriander leaves (finely chopped)
Farsan
Lemon juice
Lemon slices
Pav |
1 cup
1 cup
2 tbsps
a pinch
½ tsp
a few
2 large sized
2
1 tsp
1 tsp
½ tsp
1½ tsps
½ tsp
½ tsp
to taste
1 tsp
2 tbsps
½ cup
as required
as required
8 |
| Method of preparation |
1.
2.
3.
4.
5. |
Mix sprouts in a colander and wash under running water for a minute. Drain and keep aside.
Heat oil in a pan, add asafoetida, mustard seeds, curry leaves and half the onions. Sauté for a minute and add green chillies.
Add garlic paste and ginger paste. Stir well and sprinkle a little water. Add turmeric powder, red chilli powder, coriander powder, cumin powder and mix well. Add the sprouts. Add salt to taste and three cups of water. Bring to a boil.
Add garam masala powder and coriander leaves, keeping aside some for garnish. Cover and cook for ten to twelve minutes.
To serve: Pour a ladleful of cooked sprouts in a deep bowl. Sprinkle generously with farsan. Sprinkle remaining onion, coriander leaves and freshly squeezed lemon juice. Serve with lemon slices and pav. |
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MUSHROOM CAPPUCCINO |
Ingredients |
Quantity |
Mushrooms (sliced thickly)
Butter
Bay leaf
Onion (finely chopped)
Garlic (finely chopped)
Vegetable stock
Salt
White pepper powder
Cream
Milk (chilled)
Cinnamon powder |
15 large sized
1 tbsp
1
1 small sized
4-6 cloves
4 cups
to taste
¼ tsp.
¾ cup
1 cup
½ tsp. |
| Method of preparation |
1.
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3.
4.
5.
6.
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Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two to three minutes or till onion becomes translucent.
Add mushroom and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf.
Make puree of the cooked mushrooms. Add the remaining vegetable stock to it.
Return to heat and bring it to a boil, add salt and white pepper powder and simmer the soup for two to three minutes.
Add the cream and remove from heat. Place soup in individual cups.
In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino affect. Sprinkle cinnamon powder and serve. |
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| Chef’s Tip: Milk with high fat content will give best results with the froth making. |
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STUFFED ROAST CHICKEN |
Ingredients |
Quantity |
Chicken (whole)
Butter
Salt
For stuffing
Eggs
Oil
Onions (chopped)
Fresh button mushrooms (chopped)
Pear (grated)
Apple (grated)
Chicken liver (chopped)
Salt
Pepper powder
Cashewnuts (chopped)
Walnuts (shelled & chopped)
Bread crumbs
Milk
Butter
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1 (1 kg)
4 tbsps
to taste
2
3 tbsps
2 medium sized
5-6
1 medium sized
1 medium sized
2
to taste
to taste
6-8
6
½ cup
½ cup
for basting |
| Method of preparation |
1.
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3.
4.
5.
6.
7.
8.
9.
10.
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Take whole chicken with skin. Remove neck and clean the inside. Wash it thoroughly and wipe dry. Apply salt inside and outside.
Break eggs and beat them lightly.
Preheat the oven to 200°C.
Heat oil in a pan. Add onions, mushrooms and stir.
Add grated pear and apple and mix. Add liver and stir. Add salt and pepper powder and stir.
Add chopped cashewnuts and walnuts.
Place breadcrumbs in a bowl and add milk. Mix well. Add beaten eggs and mix. Add pepper powder and salt to taste. Add to the cooked mixture and mix well.
Put the stuffing inside the chicken and press slightly. Tie the legs and fold in the wings.
Put the stuffed chicken on a rack and bake in the preheated oven for thirty to forty minutes at 200°C. Baste with butter or oil in between twice or thrice.
When done, take it out and let it cool slightly before carving into slices. |
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SWEET CORN VEGETABLE & EGG SOUP |
Ingredients |
Quantity |
Sweet corn (cream style)
Sweet corn kernels
Cabbage (finely chopped)
Carrot (small cubes)
Cornstarch
Oil
Vegetable stock
Salt
White pepper powder
Sugar
MSG
Egg (beaten)
Spring onion greens (chopped) |
150 gms
½ cup
¼ small sized
¼ medium sized
3 tbsps
2 tbsps
4- 5 cups
to taste
¼ tsp
½ tbsp
¼ tsp
1
2-3 |
| Method of preparation |
1.
2.
3.
4.
5.
6.. |
Blend cornstarch in half a cup of water and set aside.
Heat oil in a wok or a pan and add cabbage, carrot and corn kernels. Stir-fry for two minutes. Stir in vegetable stock and bring to a boil.
Mix in cream style sweet corn and continue cooking for two to three minutes or until the cream style corn is mixed well.
Add salt, white pepper powder, sugar and MSG. Stir in blended cornstarch, cook on high heat for a minute or until the soup has thickened, stirring continuously.
Take the soup off the heat and pour the beaten egg in a thin drizzle and mix lightly. It will form thin strings.
Serve piping hot, garnished with chopped spring onion greens. |
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