MasterChef India 2 Recipes - Page 2

Sukoon-E-Dil
(Black Rice layered with Frozen Pumpkin Relish Yoghurt topped with Walnut Praline)
Ingredients
For Black Rice
50 gm Black Rice (washed & soaked)
10 gm Sugar
10 gm Butter
For Relish
500 gm Pumpkin (finely grated)
2 tbsp Fennel sprigs (finely chopped)
150 gm Sugar
30 gm Butter
300 gm Hung Curd
For Walnut Praline
200 gm Sugar
100 gm Walnuts
For Garnish
3 – 4 inches Lemongrass stalks
3 tbsp Sugar
2 nos. Pumpkin scoops (scooped with a melon scooper)
2 pieces Star fruit slices
1 tbsp Red Capsicum (cut into juliennes)
3tbsp Nutella Hazelnut Chocolate Spread (filled in a piping bag)

Method
1. For the black rice, drain out the water from the rice and wash it very well. In a saucepan, combine 2 cups water, sugar and butter and bring to a boil. When water boils, add the washed rice and cook on a low flame, stirring regularly till rice is soft. When done, remove and keep aside to cool.
2. For the relish, combine the pumpkin, chopped fennel leaves, sugar and butter in a frying pan and cook it on medium heat till mixture oozes moisture and pumpkin is cooked. Remove from flame and keep aside to cool.
3. Whisk the hung curd in a bowl, mix in the cooled relish and fill the mixture into a piping bag. Keep aside.
4. For the walnut praline, heat the sugar in a non-stick frying pan till it melts and turns golden in colour. Add in the walnuts and mix properly. Quickly grease the table top with butter, pour the walnut sugar mixture on it and let it cool. Coarsely grind the mixture using a mortar pestle or rolling pin.
5. For preparing the garnish, combine water, lemon grass and sugar in a frying pan and bring to a boil. Add the pumpkin scoops, star fruit slices and red capsicum juliennes and cook till pumpkin is tender. (Take care to ensure that red capsicum does not lose it's colour)
6. Put the cooked rice into a mixer and grind to a coarse paste.
7. To assemble, pipe out swirls of Nutella Chocolate Hazelnut spread in 2 Martini glasses, starting from the base and reaching the rim. Chill the glasses in the refrigerator for 10 minutes.
8. Remove the glasses from refrigerator and spoon the black rice paste into the glasses to create the bottom layer of the dessert. Pipe out the yoghurt-relish mixture over the rice and refrigerate for 10 minutes.
9. Just before serving, sprinkle the glasses over liberally with the walnut praline and garnish with one scoop each of pumpkin, a star fruit slice and tbsp red capsicum juliennes. Serve immediately.

Mayan-E-Kebab
Ingredients
200 gm Rajma
100 gm Chana Dal
100 gm Moong Dal
To taste Salt
As required Oil
1 tbsp Ginger-garlic paste
1 tbsp Onion (finely chopped)
tsp Chilli flakes
1 tsp Cumin powder
1 tsp Kasuri Methi
2 tsp Red Chilli powder
1 tsp Black Pepper powder
100 ml Fresh Cream
70 gm Amul Processed Cheese (grated)
100 gm Pineapple (sliced)
2 nos. Tomatoes
1 tsp Lime juice
100 gm Maida
200 gm Breadcrumbs
20 gm Semolina

Method
1. Combine the rajma, chana dal and moong dal in a saucepan with water and salt and boil till pulses are cooked.
2. Heat 1 tbsp oil in a kadhai, add ginger-garlic paste, chopped onions and saut till onion is transparent.
3. Mix in chilli flakes, cumin powder, kasuri methi, half the red chilli powder and half the pepper powder and saut for a few more seconds.
4. Mix in the boiled pulses and cook thoroughly till pulses are properly mashed. Cook till mixture is dry, remove from flame and keep aside to cool.
5. Heat cream in a frying pan, mix in grated cheese, salt and remaining pepper powder and cook till cheese melts and mixture thickens slightly. Remove from flame and keep aside.
6. Roast the pineapple slices on the flame and chop roughly.
7. Roast the tomatoes on the flame, peel and chop roughly.
8. In a mixer, combine the pineapple and tomatoes with remaining red chilli powder, salt and lime juice and blend to a puree.
9. In a mixing bowl, whisk the maida together with salt and water to make a thick batter. Mix the breadcrumbs and semolina in a plate.
10. Heat oil in a kadhai. Meanwhile, divide the rajma mixture into small portions and shape each portion into a bullet-shaped kebab.
11. Dip the prepared kebabs into the maida batter, roll in the breadcrumb-semolina mixture and deep fry in hot oil till golden and crisp. Remove and drain on absorbent paper.
12. Spoon a tablespoonful of cheese sauce in a shot glass. Spoon some pineapple tomato sauce over this. Insert a toothpick in a kebab and place on top of the sauces in the shot glass. Repeat for remaining kebabs and serve immediately.

Smoked Stone Age Chicken with Orange Cous Cous and Red Currant Sauce
(Core Ingredient – Chicken, Technique - Kal Chatti)

Ingredients
For the Chicken
1 tsp Butter
2 tbsp Onions (finely chopped)
1 tsp Green Peppercorns (coarsely ground in a mortar pestle)
1 tsp Red Peppercorns (coarsely ground in a mortar pestle)
1 tsp Black Peppercorns (freshly ground)
1 tsp Garlic (crushed)
1 tsp Red Wine
To taste Salt
3 nos. Chicken Thigh Fillets
cup Crab meat
1 tsp Black Olives (finely chopped)
1 tsp Sundried Tomatoes (finely chopped)
2 tbsp Cheddar Cheese (grated)
2 tsp Paprika
For the Red Currant Sauce
3 tbsp Fresh Cream
2 tbsp Red Currant Jelly
2 tsp Ginger (grated)
1 nos. Star Anise
1 tsp Cumin seeds (coarsely ground in a mortar pestle)

For the Cous Cous
2 cups Orange juice
1 tbsp Lime juice (freshly squeezed)
1 tsp Sundried Tomatoes (cut into slivers)
2 tbsp Pomegranate seeds
1 tbsp Mint leaves (finely chopped)
1 tbsp Basil leaves (finely chopped)
1 cup Cous Cous
1 tbsp Walnuts (coarsely chopped)
Miscellaneous
1 nos. Kal Chatti (seasoned and heated)
1 piece Charcoal (for smoking the chicken)
6 – 7 nos. Bamboo skewers/toothpicks

Method
(NOTE: For cooking in a Kal Chatti, it has to be seasoned. For this, crush a whole coconut (with the shell) in the kal chatti with a stone and smear the crushed coconut properly all over the inside of the kal chatti. The oil of the coconut will help to loosen any dirt on the stone. Leave the kal chatti aside overnight with the crushed coconut. Next morning, remove and discard the crushed coconut and properly wipe the kal chatti. Fill the kal chatti half with water and heat on a high flame till all the water evaporates. Fill again with hot water, rinse and throw out. Heat the kal chatti again till the water evaporates. Then reduce the flame to medium and retain it till you finish cooking.)
1. Add butter to the seasoned and heated kal chatti. When butter melts, add the chopped onions and fry till it starts to turn brown. Remove from kal chatti and keep aside. Maintain the temperature of the kal chatti – do not allow it to cool down.
2. In a glass mixing bowl, combine the green peppercorns, red peppercorns, freshly ground black pepper, crushed garlic, wine and salt. Add in chicken fillets, smear properly with the marinade and leave aside to marinate for 20 to 30 minutes.
3. Meanwhile, in another bowl, make the stuffing by mixing the crab meat, chopped olives, sundried tomatoes, grated cheese, paprika, fried onions and salt.
4. Add cream to the hot kal chatti. When cream is a bit warm, mix in red currant jelly and cook stirring continuously till jelly melts. Mix in the grated ginger, star anise and ground cumin seeds and cook for about 7 to 8 minutes till the mixture attains a thick sauce consistency. Remove the sauce, strain and keep aside. Maintain the temperature of the kal chatti – do not allow it to cool down.
5. Lay the chicken fillets flat on a chopping board or plate and spoon the crab meat mixture onto the fillets. Roll the fillet and hold the ends in place by inserting the skewers or toothpicks like a stitch. Repeat the procedure for the remaining filling and chicken thighs.
6. Heat the olive oil in the hot kal chatti and add the chicken rolls. Cover and cook for 5 minutes, then turn over and cook again for 5 minutes or till chicken is done. Remove and keep aside in a plate.
7. Add orange juice to the kal chatti and immediately add the freshly squeezed lime juice. Mix in the sundried tomatoes, pomegranate seeds, mint, basil and salt. Cook the mixture till it simmers – do not boil.
8. Place the cous cous in a bowl and add the hot orange juice mixture to it. Cover and keep aside till cous cous absorbs all the moisture. Fluff the cous cous with a fork and mix in the chopped walnuts.
9. Heat the charcoal on the gas, turning over regularly with a pair of tongs to ensure even heating. Place the hot coal on a piece of foil, leaving the top uncovered. Place the coal in the centre of the plate of chicken, drizzle over with 2-3 drops of oil/butter and cover the dish as soon as the coal starts to smoke and keep aside for 5 to 7 minutes.
10. To serve, make 3 mounds of cous cous on a rectangular platter. Place a chicken roll on each mound and drizzle over with red currant sauce. Serve hot.

Ingredients:

1 nos. large Crab

For Fish Cakes

4 nos. Fish fillets

200ml Stock

tsp Turmeric powder

2 nos. large Onions (diced)

2 tbsp Butter

tsp Ginger paste

tsp Garlic paste

2 nos. Green chillies

cup Fresh Coriander (finely chopped)

2 slices Bread

200 ml Oil (for frying)

For Green Prawns

15 large Prawns

1 tsp Vinegar

10-15 nos. Curry leaves

1 tsp Ginger paste

1 tsp Garlic paste

tsp Black Peppercorns

For Red Prawns

tsp Red Chilli powder

tsp Coriander powder

tsp Salt

tsp Ginger paste

tsp Garlic paste

1 tbsp Butter

For Chilli Cheese Sauce

1 tbsp Maida

cup Milk

cup Cheddar Cheese (grated)

tsp Oregano

For Garnish

1tsp Cornflakes

1tsp Sun-dried Tomatoes (finely chopped)

1tsp Spring Onions (curled)

Method:

For Fish Cake

1. Place fish in a pan with stock and turmeric, bring to a boil and add the crab meat. Simmer for 1 minute.

2. Saut chopped onion in a pan with butter, add ginger and garlic paste, chillies and coriander and a pinch of salt.

3. In a clean bowl add the cooked mixture to the fish. Soak the bread in stock and add it to the mixture.

4. Mix the fish well and shape into small cakes and shallow fry in a clean pan.

For Green Prawns

1. Clean and devein the prawns. Add a little vinegar while cleaning them.

2. In a mixer blend coriander, curry leaves, pepper, ginger and garlic to a thick paste.

3. Add butter to a pan and cook half the prawns in of the masala mix. Cook and remove the prawn.

4. Boil the crab in cold water, remove the shell and remove the meat. Keep claws intact.

5. Add the remaining masala to the pan and cook the crab in it.

For Red Prawns

1. In a pan with a little butter, add the prawns, chilli and dhania powder, salt, ginger and garlic and a pinch of oregano. Saut for a few minutes.

For Chilli Cheese Sauce

1. In a pan whisk together butter, milk and cheese.

2. Add the milk and stir to a thick sauce is made. Do not bring to a boil.

For Plating

1. Place fish cakes at the base. Spoon green prawns over.

2. Place a fish cake over the prawns and repeat with red prawns.

3 Sprinkle over with cornflakes and sun dried tomatoes and spring onion curls.

Sweet Bites

Ingredients:

1nos. large Plum

1 nos. Fresh Fig

1tsp Honey

2tbsp Orange juice

Method:

1. Cut plum and figs into thin slices.

2. Mix honey with orange juice.

3. Toss the fruit in the dressing and serve.

Ingredients:
3 nos. Chicken Breast
2 nos. Lemons (juice extracted)
To taste Salt
1 tsp Ginger-garlic paste
tsp Red Chilli powder
1 tsp Oil
3 tbsp Red Capsicum (finely chopped)
3 tbsp Yellow Capsicum (finely chopped)
3 tbsp Green Capsicum (finely chopped)
3 tbsp Button Mushrooms (finely chopped)
1 tbsp Pistachios (finely chopped)
5 nos. Dried Apricots (finely chopped)
4 tbsp Processed Cheese (grated)
1 nos. Egg
2 tbsp Flour
For deep frying Oil
6 slices Garlic bread
1 tsp Garlic paste
4 tbsp Fresh Cream
3 tbsp Sugar
2 nos. Cucumber (peeled & sliced lengthwise)
1 tsp Fresh Mint (finely chopped)

Method:
1. Place the chicken breasts on a chopping board and tenderize using a meat mallet or wooden spoon.
2. Combine the juice of half a lemon, salt, ginger-garlic paste and red chilli powder in a large mixing bowl. Add tenderized chicken, mix very well and leave to marinate for 15 to 20 minutes.
3. Heat oil in a frying pan and add 2 tbsp each of chopped red, yellow and green capsicum. Also add chopped mushrooms and saut till capsicum and mushrooms soften and release flavor. Toss in salt, pistachio nuts, apricots and 2 tbsp processed cheese. Mix well, cook for a few seconds, remove from flame and keep aside to cool.
4. When capsicum-mushroom mixture cools, remove chicken from bowl and lay flat on a chopping board. Spoon capsicum mixture in the centre of each chicken fillet and roll it tightly.
5. Break the egg into a bowl and beat thoroughly with a fork. Dip each chicken roll into the egg and dust with flour. Dip each roll into the egg again, place it on a plate and leave aside to rest.
6. Heat oil in a kadhai. When oil is hot, deep fry the chicken rolls in the hot oil till golden. When done, remove and drain on absorbent paper.
7. Heat a tawa and lightly toast the garlic bread slices on it. When done, switch off the gas, but keep bread on the tawa.
8. In a small frying pan, heat 1 tsp oil and add remaining red, yellow and green capsicum. Mix in salt, garlic paste, cream and remaining grated cheese, cook for a few seconds, remove from flame and spread the mixture on the toasted bread.
9. In a small saucepan, combine sugar with 2 glasses of water and heat till sugar dissolves. When sugar dissolves, remove water from flame and add in remaining lemon juice and salt.
10. Divide the cucumber slices into 2 glasses and pour the warm lemon water over it. Add in mint leaves and ice.
11. Serve the fried hot chicken kebabs with cheesy garlic bread and cucumber float.

Ingredients:

400 gm Garadu (cleaned and diced)

150 gm Basmati Rice (washed and drained)

200 gm Besan (roasted)

1 tbsp Dill leaves (finely chopped)

1 tbsp Saunf (roasted and powdered)

100 ml Amul Fresh Cream

To taste Salt

4 tbsp Oil

1 tsp Mixed Dried Herbs

2 nos. Himachali Apple (1 finely chopped, 1 grated)

1 sheet Aam Papad (finely chopped)

tsp Sugar

2 tsp Garlic (finely chopped)

100 gm Onion (finely chopped)

100 gm Tomato (finely chopped)

1 tsp Red Chilli powder

1 tsp Cumin powder

50 gm Bhavnagari Chillies (cut into juliennes)

200 gm Vaal (boiled)

150 gm Cheddar Cheese (grated)

Method:

1. In a saucepan, combine garadu with water and boil till garadu is well-cooked. When done, drain the water and mash garadu thoroughly.

2. In another saucepan, boil the rice till it is just cooked. Refresh with cold water and keep aside.

3. In a mixing bowl, combine mashed garadu with besan, chopped dill, saunf, 1 tbsp cream and salt and bind to a crumbly dough. Keep aside.

4. In a frying pan, heat 1 tbsp oil and add tsp herbs, chopped apple and aam papad and saute for a few seconds. Toss in the boiled rice, sugar and cream and cook till mixture is creamy. Remove from flame and keep aside.

5. In another frying pan, heat 1 tbsp oil and add in chopped garlic and onion and saute till onion turns translucent. Then add in tomatoes, red chilli powder, cumin powder, bhavnagari juliennes, boiled vaal and salt. Cook the mixture till vaal is almost mashy then mix in 2 tbsp cream, remove from flame and keep aside.

6. Preheat oven at 180*C.

7. Grease a pie mould with oiland dust with flour. Roll the prepared dough into a thick roti and line the pie mould with this. Prick the roti with a fork and bake in the pre-heated oven for 5 minutes.

8. Meanwhile, heat oil in another small frying pan, add in remaining mixed herbs and grated apple and saute for a few minutes till apple softens. Mix in the cream, sugar and a pinch of salt and cook till sauce thickens.

9. Remove the pie base from the oven. Spoon the apple rice filling at the bottom of the base and top with vaal mirch masala. Cover the surface with grated cheese, return to the oven and bake for another 8 minutes till cheese melts and browns slightly.

10. Remove the pie from the oven, demould and cut into wedges. Serve the pie with cream apple sauce, garnished with apple wings.

(Special Equipment used: Stone Grill)

Ingredients:

For chicken kebabs

500 gm Chicken mince
1 tsp Cumin seeds
2 tsp Fresh Coriander (finely chopped)
1 tsp Ginger-garlic paste
1 nos. Whole Red Chilli
To taste Salt
tsp Lemon zest
1 tbsp Oil
1 nos. Lemon (sliced)
1 cup Fresh Cream

For Mint Chutney

1 cup Fresh Coriander (roughly chopped)
cup Mint leaves (roughly chopped)
2 – 3 nos. Green Chillies
1 inch piece Ginger
cup Curd
1 tsp Lemon juice
To taste Salt
2 tbsp Gelatine crystals (soaked in 4 tbsp water)

For Curd Dip
1 cup Curd
2 tbsp Pomegranate juice
tsp Garlic paste
tsp Saunf
To taste Salt

For the Roti
1 cup Whole wheat flour
A pinch Ajwain
To taste Salt
2 tbsp Ghee

For Garnish
2 tsp Pomegranate seeds
2 tsp Pine nuts
3 – 4 sprigs Mint leaves

Special Equipment used: Turning Slicer

Ingredients:

2 nos. Star Anise
1 inch stick Cinnamon
1 tsp Cumin seeds
1 nos. Chicken breast
To taste Salt
To taste Black Pepper powder
1 tsp Red Chilli powder
40 gm Butter
1 tbsp Fresh Coriander (finely chopped)
1 nos. Lemon (juice extracted)
1 cup Flour
2 nos. Eggs
2 cups Fresh Breadcrumbs
1 nos. (large) Potato (shaped into spirals using Turning slicer)
1 nos. (large) Beetroot (shaped into spirals using Turning slicer)
cup Salmon (canned)
1 nos. (large) Onion (cut into rings)
head Iceberg Lettuce (torn into pieces)
cup Mayonnaise
A few strands Saffron (soaked in 2 tbsp warm milk)
1 tsp Black Caviar


Method:

1. Heat a tawa on a medium flame and separately roast the star anise, cinnamon and cumin seeds lightly. Remove into a grinder and grind to a fine powder. Keep aside.
2. Place the chicken breast on a chopping board and using a wooden spoon, pound it to flatten it slightly. Marinate the chicken with ground spice powder, salt, pepper and red chilli powder.
3. Make the herb butter by softening the butter and mixing in fresh coriander and lemon juice. Using a spoon, shape into a roll, wrap in foil and refrigerate till firm.
4. Sift the flour into a bowl. Mix in salt and whisk in eggs. Gradually mix in water and whisk to form a smooth thick batter. Keep aside.
5. Remove the butter from the refrigerator, cut and place it in the centre of the flattened chicken breast. Roll the chicken around the butter and tuck in the edges to seal. Refrigerate for 15 to 20 minutes.
6. Remove chicken from refrigerator, dip in batter and roll in breadcrumbs. Return to the refrigerator for another 10 minutes. Repeat the procedure twice.
7. Heat oil in a kadhai. Meanwhile, remove the chicken from the fridge, cover with potato spirals and deep fry till golden and crisp. Remove and drain on a kitchen towel.
8. Cover the fried chicken with a foil and bake in an oven at 180C for 8 to 10 minutes.
9. In a saucepan, bring water to a boil, add beetroot spirals and boil for 3 to 4 minutes till beetroot is cooked. Remove and dunk in ice water, drain and keep aside.
10. In a mixing bowl, combine beetroot with salmon, onion rings, lettuce, salt and pepper. Place it in a mound on one end of a rectangular plate.
11. Combine the mayonnaise with saffron milk and spoon as a quenelle on the opposite end of the rectangular plate. Top the saffron mayonnaise quenelle with caviar.
12. Remove the chicken from the oven, place in the centre of the plate and serve immediately.