MasterChef India 2 Recipes

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N i d h i.

@GuardianDevil

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Posted: 13 years ago

Burger Buns
Ingredients
2 cups Refined Flour
1 tbsp Amul Butter
1 tsp Salt
2 tsp Yeast granules
2 tsp Caster Sugar
1 cup Water
cup Buttermilk
1 tbsp Oats

Method
1. Preheat the oven to 200*C. Grease a baking tray.
2. In a small bowl, combine yeast with sugar and 1/3 cup of lukewarm water. Leave aside for 5 minutes till mixture froths.
3. In a glass mixing bowl, add the flour, make a well in the centre and add yeast mixture. Mix well, knead to a smooth dough, cover with clingfilm and leave aside to prove (rise) for 10 ' 15 minutes.
4. Once dough rises, knead it and mix in salt and butter.
5. Divide dough into 6 portions, shape into burger buns and leave aside covered with wet muslin cloth for about 5 minutes.
6. After 5 minutes, brush the buns with buttermilk, sprinkle over with oats and bake in the pre-heated oven for 10 to 12 minutes till golden in colour.

Sprouts Patties
Ingredients
2 cups Mixed Sprouts
5 ' 6 cloves Garlic
1 inch Ginger
To taste Salt
To taste Black Pepper (crushed)
tsp Dried Oregano
tsp Red Chilli flakes
cup Semolina
As required Olive Oil

Method
1. Bring water to a boil in a saucepan. Blanch the sprouts in the boiling water and refresh with cold water. Drain the water. Finely chop the garlic and grate the ginger.
2. Using a Genie chopper, grind the blanched sprouts to a coarse paste. Remove into a bowl.
3. Mix salt, crushed black pepper, oregano and chilli flakes to the ground sprouts. Mix thoroughly and shape into patties.
4. Roll the patties in semolina and shallow fry in a frying pan using olive oil. Drain on absorbent paper and place in the burger bun.

Tofu Mayonnaise
Ingredients
250gms Tofu
2 tbsp Olive oil
1 tsp Lemon juice
1/2 tsp Black pepper (crushed)
1 tsp Honey
To taste Salt
1 tsp Vinegar

Method
1. Cut the tofu into small cubes and place in a bowl. Add in the olive oil, lemon juice, crushed black pepper, honey, salt and vinegar and blend to a smooth sauce using a hand blender.
2. Adjust seasoning and use in coleslaw.

Coleslaw
Ingredients
1 nos. Carrot
1 nos. Yellow Capsicum
1 nos Red capsicum
1 nos Green capsicum
1 nos. Red Cabbage
cup Tofu Mayonnaise
To taste Salt
To taste Black Pepper (crushed)

Method
1. Peel and cut carrots into juliennes. Cut capsicum into juliennes and shred the red cabbage finely.
2. Combine the prepared vegetables with mayonnaise, salt and pepper.

NOTE: To compile burgers, cut burger buns into half, spoon coleslaw on the base, place lettuce leaf, tomato slices and sprout patty. Top with burger bun top and serve.

Edited by --nIdHi-- - 13 years ago

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N i d h i.

@GuardianDevil

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+ 7

Posted: 13 years ago

Molten Lava Cake
Ingredients
cup Chocolate chips
cup Cherry filling
2 cups Refined flour
1 tsp Baking powder
tbsp Soda bi-carb
1 cup Amul curd
A few drops Vanilla essence
1 cup Amul Milk
cup White butter
cup Caster sugar
6 tbsp Cocoa powder

Method
1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper. Mix the chocolate chips with cherry filling and keep aside.
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 well-greased muffin moulds and spoon chocolate chips & cherry filling mixture in the centre and bake on the centre rack for 8 minutes.
6. Check the cake, remove cake from the oven and after a few seconds, demould it and serve.

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N i d h i.

@GuardianDevil

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Posted: 13 years ago

Red Thai Curry

Ingredients
15 nos. Dried Red Chillies (boiled)
5 -6 nos. Shallots (roughly chopped)
6 tbsp Ramdev Coriander seeds
8 – 10 cloves Garlic
6-7 nos. Fresh Coriander stalks (finely chopped)
3 - 4 nos. Fresh Bird Eye chillies (3 for the paste, 1 for garnish)
3-4 stalks Lemon Grass (with bulb) (finely chopped)
2 tbsp Oil
2 nos. Star Anise
2" piece Galangal (sliced)
5 -6 leaves Fresh Basil (reserve 1 sprig for garnish)
1 nos. (medium-sized) Carrots (diced)
3-4 nos. Baby Corn (sliced)
1 nos. (small) Green Zucchini (diced)
1 nos. (small) Yellow Zucchini (diced)
1 nos. Red Capsicum (diced)
1 nos. Yellow Capsicum (diced)
1 nos. Green Capsicum (diced)
4 nos. Shiitake Mushrooms (soaked and sliced)
2 pieces Bamboo Shoots (sliced)
400 ml Coconut Milk
To taste Salt
To taste Ramdev Black Pepper powder
1 tsp Lemon juice

Method
1. Using a Kenwood Mixer Grinder, grind the dry red chillies, shallots, coriander seeds, garlic, fresh coriander stalks, bird eye chillies (reserving 1 for garnish) and lemon grass to a paste. Remove into a bowl and keep aside.
2. Heat oil in a wok. When oil starts smoking, fry the fresh chilli kept for garnish, remove and keep aside. Then add the star anise and galangal and stir-fry for a few seconds.
3. Add the ground paste and fry well on a high flame, stirring constantly for about 3 minutes till the aroma fills the air.
4. Then add carrots and baby corn and stir-fry for about a minute. Toss in the green and yellow zucchini and stir –fry for about 2 minutes.
5. Toss in the red, yellow and green capsicum with the shiitake mushrooms and bamboo shoots and stir-fry for 1 more minute.
6. Mix in the coconut milk and keep stirring the mixture constantly till it comes to a boil. Once the curry boils, reduce the flame and simmer for 2 more minutes. Mix in salt, pepper, then remove curry from the flame and add lemon juice.
7. To serve, place a ring mould in the centre of a soup plate. Scoop out vegetables from the curry and spoon inside the ring mould. Ladle the gravy around the mould. Place a basil sprig and fried chilli on the vegetables, remove the ring mould and serve immediately with steamed rice.

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N i d h i.

@GuardianDevil

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Posted: 13 years ago

Chicken Pulao, Kheere ka Raita and Paneer Basundi
Ingredients
For Chicken Pulao
100 gm Ghee
1 pod Garlic (finely chopped)
4 nos. Onions (finely chopped)
4 nos. Black Cardamom
3 pcs(1 inch long) Cinnamon stick
3 nos. Bay leaves
1 tsp Black Peppercorns (crushed)
3 nos. Tomato (finely chopped)
1 kg Chicken (jointed)
To taste Salt
1 tsp Red Chilli Powder
1 cup Curd (whisked)
1 kg Rice (washed & soaked)
1.75 litres Water

For Kheere ka Raita
1.5 kg Curd
To taste Salt
To taste Black Pepper powder
750 gm Cucumber (grated)

For Paneer Basundi
2 litres Amul Milk
3 tins Amul Condensed milk
100 gm Pistachios (cut into slivers)
6 nos. Green Cardamom
4 tbsp Corn Flour
750 gm Amul Paneer (grated)

Method
1. For the Chicken Pulao, in a large degchi heat ghee and add garlic & onions.
2. Add black cardamom, cinnamon, bay leaves and cook till onions are golden.
3. Add tomatoes and mix properly. When the tomatoes get soggy, add the chicken and mix. Let the chicken get golden brown but keep stirring it from time to time.
4. Once the moisture evaporates, add salt and red chilli powder. Add curd and rice to it and stir till moisture evaporates. Now add water to it, mix well and put on the lid. Let it cook on medium heat till 3/4th done. Put it on simmer and cook for 5 minutes Turn off the flame and let it stand for 5 minutes.
5. For the kheere ka raita, in a large mixing bowl, whisk curd to a smooth consistency. Add salt, pepper and cucumber and mix well. Refrigerate till chilled.
6. For the Paneer Basundi, heat milk in a thick bottomed kadhai. Reduce it to half stirring continuously.
7. Add condensed milk, pistachios and cook for 5 more minutes.
8. Mix corm flour with water to make a paste. Add this to the milk and bring it to a boil .Turn off the gas, add paneer and serve immediately with chicken pulao and kheere ka raita.

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N i d h i.

@GuardianDevil

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Posted: 13 years ago

Chicken Kofta with Makhni Gravy
Ingredients
kg Chicken mince
4 tbsp Cumin powder
4 tbsp Red Chilli powder
cup Ginger paste
cup Garlic paste
To taste Salt
cup Fresh Coriander (finely chopped)
1 nos. Egg
1 cup Ghee
3 nos. (large) Onions (ground to a paste)
3 nos. Tomatoes (finely chopped)
400 ml Tomato puree
cup Coriander powder
1 cup Fresh Cream
cup Coconut powder
cup Butter
1 cup Lotus Seeds (Makhana)
cup Raisins
cup Cashewnuts

Method
1. In a large bowl, combine the chicken mince with half the cumin powder, half the red chilli powder, 1 tbsp ginger paste, 2 tbsp garlic paste, salt, half the chopped coriander and egg. Mix well, divide into small portions, shape into small meatballs and keep aside.
2. Heat cup ghee in a frying pan, add onion paste and remaining giner-garlic paste and cook for 5 minutes. Mix in tomatoes and tomato puree and cook for 10 to 15 minutes.
3. Add remaining cumin powder, coriander powder, red chilli powder and salt. Add 2 cups water and cook till gravy comes to a boil.
4. Add the prepared chicken meatballs and cook for 10 minutes or until chicken is done.
5. Reduce the flame, then mix in add cream, coconut powder and butter taking care not to break the meatballs.
6. Heat ghee in a pan and add lotus seeds, raisins, cashewnuts and fry till golden. Pour onto the gravy, garnish with remaining chopped coriander and serve hot.

Haryali Mushroom
Ingredients
1 cup Fresh Coriander
cup Mint leaves
5 nos. Green chillies
3 nos. (medium) Onions
cup Ginger-garlic paste
1 cup Ghee
cup Khoya (crumbled)
200 gm Button Mushrooms (cut into quarters)
1 tbsp Black pepper powder
1 tbsp Cumin powder
2 tbsp Coriander powder
To taste Salt
cup Fresh Cream
cup Coconut powder
1 cup Lotus Seeds (Makhana)
cup Raisins
cup Cashewnuts

Method
1. Combine the fresh coriander, fresh mint, green chillies, onions and ginger-garlic paste in a blender and blend to a fine chutney. Remove and keep aside.
2. Heat half the ghee in a frying pan, add the prepared chutney and cook for about 5 minutes. Mix in khoya and mushrooms and cook for about 10 minutes till mushrooms have softened.
3. Mix in black pepper powder, cumin powder, coriander powder and salt and cook till raw smell of the spices disappears.
4. Mix in cream and coconut powder, cook for 2 minutes and remove from flame.
5. Heat remaining ghee in a small frying pan, add lotus seeds, raisins, cashewnuts and fry till golden. Pour onto the gravy and serve hot.

Puri
Ingredients
1 kg Maida or Atta
2 tbsp Ghee
To taste Salt
For frying Oil

Method
1. In a mixing bowl, combine the maida or atta with ghee, salt and enough water to make a smooth firm dough.
2. Divide the dough into small portions and roll out each portion into a puri.
3. Heat oil, and deep fry the puris till golden. Remove, drain on absorbent paper and serve hot.

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N i d h i.

@GuardianDevil

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Posted: 13 years ago

Singhare ka Singhara
(Core Ingredient – Water Chestnut, Technique – Chinese Fondue Pot)
Ingredients
9 pcs. Fresh Water Chestnuts (peeled & finely chopped)
A few drops Balsamic Vinegar
To taste Salt
cup Flour
2 cups Vegetable Stock
1 cup White Wine
1" stick Cinnamon
1 tsp Orange Rind
3 pcs. Sundried Tomatoes
1 tsp Black Peppercorns (crushed)
5 -6 stems Asparagus (cut into batons)
1 nos. Red Capsicum (cut into batons)
1 nos. Yellow Capsicum (cut into batons)
1 tsp Dried Apricots (cut into juliennes)
tsp Sesame Oil
tsp Amul Butter

Method
1. In a glass mixing bowl, combine the water chestnuts with balsamic vinegar and tsp salt and leave aside for 10 minutes.
2. Squeeze the marinated water chestnuts dry (reserving the water) and keep aside. Mix flour into the water and knead to form a smooth stiff dough. Mix the water chestnuts with sundried tomatoes
3. Meanwhile, heat stock in the Chinese Pot and add wine, cinnamon and orange rind. Mix in salt, cover and allow the mixture to come to a boil.
4. Divide prepared dough into 5 parts and roll out each part into a small roti, spoon some water chestnut and sundried tomato mixture onto the roti and shape into a samosa. Seal the samosa properly and repeat procedure for remaining dough and filling.
5. Poach the samosas or singharas in the Chinese pot and also add the asparagus, red and yellow capsicum and apricots. Poach for 7 to 8 minutes.
6. In a small bowl, combine the sesame oil, butter and tbsp of poaching liquid and mix well.
7. Remove the cooked singharas from the Chinese Pot and arrange on a rectangular plate and arrange poached vegetables on one side. Spoon sauce into a small bowl and serve hot.

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N i d h i.

@GuardianDevil

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Posted: 13 years ago

Ancient Wild Parcels
(Core Ingredient – Thai Brinjal, Technique – En Papillote)
Ingredients
For Red Chutney
cup Garlic (finely chopped)
2 – 3 nos. Whole Dry Red Chillies
cup Fresh Coconut (shredded)
8 – 10 nos. Black Peppercorns
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Saunf
tsp Coriander seeds

For Green Chutney
cup Fresh Coriander
cup Garlic (finely chopped)
2" Ginger (finely chopped)
2 – 3 nos. Green Chillies
2 sprigs Curry leaves
cup Fresh Coconut (shredded)

For Fish parcel
2 nos. Rawas fillets
kg Thai Brinjal (half finely chopped, half cut into half)
100 gm Prawns (finely chopped)
100 ml Olive Oil
1 nos. Lemon (juice extracted)

For Vegetable Parcel
3 – 4 nos. Button Mushrooms (diced)
1 nos. Carrot (diced)
1 nos. Green Zucchini (diced)
1 small Yellow Capsicum (diced)
cup Prunes (finely chopped)
cup Olives
cup Walnuts (roughly chopped)
1 tbsp Garlic (finely chopped)
1 tbsp Fresh Basil (finely chopped)
1 tbsp Fresh Rosemary (finely chopped)
1 tbsp Fresh Parsley (finely chopped)
To taste Salt
To taste Black Pepper powder
Special Equipment
8 pieces Butter paper

Method
1. For the red chutney, combine the required ingredients in a blender and blend to a smooth chutney. Remove and keep aside.
2. For the green chutney, combine the required ingredients in a blender and blend to a smooth chutney. Remove and keep aside.
3. Spread a piece of butter paper and place a fish fillet in the centre. Spread over with 1 tbsp red chutney, sprinkle over with 2 tbsp finely chopped thai brinjal and top with the other fish fillet. Spread over with 1 tbsp green chutney, sprinkle over with chopped prawns, drizzle over with olive oil and lemon juice. Wrap the paper around the fish stack and shape into a neat parcel. Bake the parcel in a preheated oven for 10 minutes.
4. In a mixing bowl, combine diced vegetables, prunes, olives and walnuts with olive oil, garlic, fresh herbs, salt, pepper and 2 tbsp finely chopped thai brinjals. Mix well, place the mixture in another butter paper, shape into a parcel and bake for 10 minutes.
5. In a small bowl, mix 1 tbsp red chutney with 1 tbsp green chutney, wrap the mixture in a small piece of butter paper and bake for 5 minutes.
6. In a mixing bowl, toss half cut thai brinjals with 1 tsp olive oil, wrap in butter paper and bake for 5 minutes. Remove parcel from oven, remove pulp from brinjals, and wrap pulp in a fresh piece of butter paper. Bake this for 10 minutes.
7. To serve, open all parcels and place (opened parcel) on a serving plate. Serve immediately.

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N i d h i.

@GuardianDevil

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+ 7

Posted: 13 years ago

Angoori Tawa Tarts
(Core Ingredient – Muscat Grapes, Technique – Tawa)
Ingredients
For the Pastry
1 cup Maida
50 gm Amul Butter
To taste Salt
tsp Cinnamon powder
tsp Cardamom powder
To taste Black Pepper powder
For the Filling
cup Amul Paneer (grated)
1 cup Muscat Grapes (finely chopped)
cup Dried Apricots (finely chopped)
2-3 pcs. Sundried Tomatoes
cup Olives (finely chopped)
1 tsp Garam Masala powder
tsp Cardamom powder
3 tbsp Pistachios (lightly toasted)
For Garnish
8 – 10 nos. Muscat Grapes (scooped out)
50 gm Amul processed Cheese (finely chopped)
4 tbsp Spring Onions (finely chopped)
Special Equipment
8 nos. Tart Shells

Method
1. For the pastry, combine the flour with butter using fingertips till mixture achieves a sandy texture. Season with salt, cinnamon, cardamom and black pepper. Press mixture into tart moulds.
2. Heat a tawa and place tarts on it. Cover them with an inverted steel bowl and allow to cook for 15 to 20 minutes or till golden and crisp.
3. For the filling, in a glass mixing bowl, combine the paneer, grapes, apricots, sundried tomatoes and olives and season with salt, pepper, garam masala, cardamom powder and pistachios.
4. When tarts are cooked, fill with the prepared filling and cook for 2 more minutes.
5. For the garnish, fill the scooped out grapes with a mixture of cheese and spring onions.
6. To serve, arrange tarts on a serving plate, place filled grapes nearby and serve immediately.

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N i d h i.

@GuardianDevil

Trailblazer

+ 7

Posted: 13 years ago

Shade of Life
(Black Rice Risotto, Tomato Lemongrass Sauce)
Ingredients
For the Black Rice Risotto
1 tbsp + 1 tsp Butter
1 tbsp Onion (finely chopped)
1 tbsp Garlic (finely chopped)
200 gm Black Rice (washed & soaked)
3 tbsp Hung Curd
To taste Salt
To taste Black Pepper powder
20 gm Red Capsicum (roasted on flame & diced)
20 gm Fennel Root (roasted on flame & diced)
For the Tomato Lemongrass sauce
tsp Butter
tbsp Onion (finely chopped)
tbsp Garlic (finely chopped)
2 nos. Tomatoes (finely diced)
2 small pieces Lemongrass stalk
2 nos. Star fruit (sliced)
10 gm Red Capsicum (roasted on flame & diced)
To taste Salt
To taste Black Pepper powder

For the Roasted Pumpkin
1 nos. Baby Pumpkin (sliced)
tsp Butter
To taste Salt
To taste Black Pepper powder
tsp Nutella
For Dahi ke Cutlet
200 gm Hung Curd
20 gm Walnuts (roasted)
40 gm Jowar flour (lightly roasted)
To taste Salt
To taste Black Pepper powder
20 gm Butter
For Garnish
1 sprig Fennel leaves

Method
1. For Black Rice Risotto, heat butter in a saucepan, add onion and garlic and saut till onion turns golden.
2. Mix in soaked black rice (with soaking water) and cook stirring regularly till rice is tender.
3. Mix in 1 tsp butter, hung curd, salt, pepper, roasted capsicum and roasted fennel root. Cook till everything is well combined.
4. For the sauce, heat butter in a frying pan, add onion & garlic and saut till onion softens. Mix in tomatoes and cook till raw flavor disappears, then add lemon grass, star fruit and roasted red capsicum and cook till star fruit softens. Remove from flame, remove and discard lemon grass stalks and puree the sauce using a blender. Reheat the puree and season with salt, pepper and tsp butter.
5. For the roasted pumpkin, marinate the pumpkin slices with salt, pepper and butter and bake in the oven at 100*C for 12 to 15 minutes or till done. When done, remove from the oven and brush over with Nutella. Keep aside.
6. For the dahi cutlet, combine the hung curd with crushed roasted walnuts, jowar flour, salt and pepper and shape into a cutlet. Heat butter on a tawa and pan sear the prepared cutlet on a high flame. Reduce the flame and cook turning gently till done.
7. To serve, spoon the black rice risotto in the centre of a round serving plate, place the cutlet on top and spoon tomato sauce around it. Garnish with a sprig of fennel. Place the roasted pumpkin on the side and serve hot.

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N i d h i.

@GuardianDevil

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Posted: 13 years ago

#10

Zimikand ke Shammi Kebab
Ingredients
500 gm Yam
tsp Turmeric powder
50 gm Ghee
1 nos. (large) Onion (finely sliced)
5 – 6 cloves Garlic
3 – 4 nos. Green Chillies
1 inch piece Ginger
1 small bunch Fresh Coriander
tsp Cumin seeds
2 – 3 tsp Lemon juice
2 – 3 tsp Cumin powder
4 tsp Coriander powder
tsp Garam Masala powder
1 tsp Red Chilli powder
To taste Salt
25 gm Roasted Chana powder

Method
1. In a saucepan, combine the yam with water and turmeric powder and boil till yam is well-cooked. When yam is cooked, remove from flame and drain away all the water and mash properly.
2. Heat ghee and deep fry onions till brown. Remove, drain on absorbent paper and grind to a smooth paste with remaining required ingredients except salt and roasted chana powder. Remove into a bowl, mix with mashed yam and keep aside.
2. Mix the salt and roasted gram powder into the zimikand kebab mixture and shape into patties. Heat a tawa on a low flame and place patties on it to cook slowly. Baste with a little ghee.
3. Serve hot with chutney & parathas.

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