*Chef Pankaj Ka Zayka*Recipes Corner |NO COMMENTS| - Page 6

Method
Cut cauliflower into florets, mushrooms into quarters, carrot, capsicum and cut baby corn into halves lengthwise. Roast and coarsely powder sesame seeds and peanuts. Heat oil. Fry onion and tomato paste until oil separates from the mixture. Add Ajwain, garam masala, turmeric, chili powder, vegetables and powders. Add salt and toss until the spices coat the vegetables. Vegetables must be cooked but slightly crunchy. Let it cool.
Spread a sheet of strudel or filo dough on a damp towel, narrow end toward you. Brush with melted butter and sprinkle on bread crumbs. Repeat with second and third sheets, stacking them on top of the first sheet, then butter, but do not crumb fourth sheet. Put half the mushroom mixture on narrower edge of the dough, leaving a 2- to 3-inch border at the sides. Fold in the sides, then, using the edge of the towel, roll.

Ingredients for Filo Pastry
4 oz (112 g) plain flour
Pinch of salt
Water
2 tablespoons olive oil

Method
Sieve the flour and salt together in a bowl and gradually add water to make a stiff dough.
Oil your hands lightly and knead the dough on a board, gradually working in all of the olive oil this way until a smooth, elastic dough is achieved.
Roll the dough in a little more olive oil, place in a bowl, cover with a damp cloth and allow to stand in a warm place for a couple of hours to allow it to rest.
Divide the dough into 12 pieces and roll to inch (0.5 cm) thickness on a lightly floured board.
Cover with a cloth and allow to relax again for 10 minutes.
Cover a worktop with a smooth, clean cloth and lift each piece of the rolled dough onto it one at a time.
Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, rotating the cloth until the dough is stretched and as thin as tissue paper and in an approximately 1' x 1' (30 cm x 30 cm) square.
Repeat with the other pieces of dough.

Ingredients for Coconut & Corn Salad
1 Cobs of corn
   cup fresh or 1/8 cup dessicated coconut
1/8 cup fresh coriander
Juice of   lemons
1 chillies (or as much as you desire)
Salt and pepper to taste

Method
For the Prawns
Take the head on and shell on prawns and devein them. Do not cut the head or remove the shell of prawns
Slit it open and marinate with lime juice, salt and ginger garlic paste, for about 20 minutes.
On the other side, prepare a smooth paste of basil, green chilies, coriander, ginger, garlic, roasted cumin and crushed black pepper,
Apply the paste to the prawns and set aside for 15 more minutes.

Ingredients for the Rice
1 Cup Risotto Rice
1 Chopped Onion
1 Tbsp Oilve Oil
Cup White Wine
1 Cup Vegetable Stock
2 Tbsps Grated Parmesan Cheese
Tbsp Suji
1 Tsp Chopped Parsley
1 Tbsp Butter

Ingredients for Garnish
1 Tbsp Butter
Cup Walnuts

To make the Pumpkin
Mix all the ingredients for the pumpkin together and place on a baking tray.
Bake at 180 Degree Celsius for 20 mins.
After baking cool and pure 3/4 of the pumpkin mix and reserve 1/4 for decoration garnish.

For the Rice
In a pan heat olive oil, add onions and saute 2 - 3 mins
Add rice, white wine and veg stock and cook for 8-10 minutes
Add the pumpkin puree and cook for a few more minutes mixing well.
Add parmesan cheese and butter and mix vigorously till it is integrated into the dish.
Remove from flame and serve hot

Ingredients
2 cups: Refined flour
1 tsp: Baking powder
tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
cup: Milk
cup: White butter
cup: Caster sugar
6 tbsp: Cocoa powder
500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper