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

1. In a mincer, combine the chicken mince with cumin seeds, fresh coriander, ginger-garlic paste, red chilli, salt and lemon zest and mince to get a smooth paste. Remove into a bowl, divide into small portions and shape into kebabs.
2.  Heat a stone grill and grill the prepared kebabs basting with oil. Remove and keep aside. Grill the lemon slices on the stone grill and keep aside.
3. Combine the kebabs with cream in a mixer and grind to a very smooth puree. Remove into ramekin moulds and refrigerate to set.
4. To make the chutney, combine all the required ingredients except gelatin in a grinder and grind to a smooth chutney. Keep aside.
5. Remove soaked gelatin in a small saucepan and heat on a very low flame till gelatin melts. Add in the prepared chutney, mix well, pour out into a tray and refrigerate till set.
6. For the curd dip, combine all required ingredients in a mixing bowl and whisk together till well combined.
7. For the roti, combine the whole wheat flour with ajwain and salt in a mixing bowl. Add in the ghee and mix in properly so that the mixture is crumbly. Gradually mix in water and knead the mixture to a smooth stiff dough. 
8. Divide the dough into small portions and roll out each portion into a roti. Heat a tawa on a medium flame and cook rotis on it till done. When done, cut rotis into triangles and keep aside.
9. To serve, unmould the chicken mousse onto a serving plate. Cut out a small portion of green chutney jelly and place on top of the mousse. Garnish with pine nuts and roti triangles. Spoon the curd dip in a streak next to the mousse and top with grilled lemon slices. Garnish with pomegranate seeds and serve immediately.

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.