MasterChef India 2 Recipes - Page 4 | Master Chef India Season 2

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Rana

@hamzanuha

IF-Dazzler

Posted: 12 years ago

Ingredients:

For the Prawn Malai Curry
8 to 10 nos.  Prawns
1 tsp   Turmeric Powder
To taste         Salt
4 nos.   Green Cardamom
6 nos.   Cloves
2 inch piece            Cinnamon
6 nos.   Green Chillies
2 nos. (medium) Onions
3 tbsp   Mustard Oil
4 nos.    Bay Leaves
2 tsp   Ginger paste
1 tsp   Red Chilli Powder
200 ml   Coconut Cream
To taste                Sugar

For the Mishti Pulao
1 cup   Basmati Rice
2 tbsp   Ghee
2 nos.   Bay leaves
1 inch stick  Cinnamon
4 ' 5 nos.  Green Cardamoms
cup   Cashewnuts
1 tsp    Saffron
2 tbsp   Sugar
To taste  Salt
cup   Raisins

Method:

1. Shell and devein the prawns and marinate with tsp turmeric and salt and keep aside for about hour. Heat water in a saucepan, wash and soak the rice in hot water and keep aside. Combine green cardamom, cloves and cinnamon in mortar pestle, grind coarsely and keep aside. Slit the green chillies lengthwise, peel and cut the onions and grind to a paste. Keep aside. Soak saffron and raisins in water separately for mishti pulao and keep aside.
2. Heat mustard oil in a frying pan till it starts smoking. Switch off the gas and allow oil to cool for a while.
3. Meanwhile, heat ghee in a saucepan for pulao, and add bay leaves, cinnamon and cardamom. When spices crackle, add in cashewnuts and fry lightly till cashews are light golden. Drain the rice and add it to the pan with saffron (with water), sugar, 2 cups of water and salt, mix well and cook on a high flame till almost all the water evaporates.
4. Meanwhile, heat mustard oil again, add prawns and fry till golden in colour. Remove and drain on absorbent paper.
5. In the same oil, add bay leaves and coarsely ground masala. When spices crackle, add the onion paste and sugar and continue frying till oil floats on top.
6. Check on the mishti pulao. If most of the water has evaporated, reduce the flame, drain the raisins and add to the pulao. Mix well, cover and cook till rice is just done.
7. Add the ginger paste to curry masala and cook for 2 minutes. Add a little water (about 150 ml), red chilli powder, remaining turmeric powder and slit green chillies and cook for 4 to 5 minutes.
8. Mix in coconut milk and bring the gravy to a boil stirring continuously.
9. When curry comes to a boil, add the fried prawns, sugar and salt. Reduce the flame and cook for some more time till the gravy thickens and acquires a creamy consistency.
10. Serve hot with prepared Bengali Mishti Pulao.

Edited by hamzanuha - 12 years ago

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Rana

@hamzanuha

IF-Dazzler

Posted: 12 years ago

Ingredients:

For the Fish Curry
4 nos.   Pomfret fillets (cut into slices)
To taste   Salt
1 tsp   Turmeric powder
2 nos. (large)   Onions
3 nos.    Tomatoes
1/2 nos.   Dry Coconut
20 gm   Coriander seeds
10 gm   Cumin seeds
20 gm   White Sesame seeds
10 gm   Poppy seeds
4 nos.   Whole Dry Red Chillies
20 gm   Peanuts
10 gm   Cashewnuts
10 gm  Almonds
2 tbsp  Oil
10 gm    Sugar

For the Brown Rice
1 cups   Basmati Rice
2 tbsp   Sugar
2 tbsp   Ghee
1 nos. (large)  Onions (finely sliced)
3 - 4 nos.  Cloves
1 inch pieces  Cinnamon
To taste   Salt

Method:

1. In a bowl combine pomfret pieces with salt and turmeric powder and keep aside to marinate. Peel and finely slice the onions, grind the tomatoes to a puree and grate the dry coconut. Wash and soak the rice for the brown rice.
2. Heat a tawa on a medium low flame and separately roast the coriander seeds, cumin seeds, sesame seeds, poppy seeds, dry red chillies, peanuts, cashewnuts, almonds and grated coconut separately.
3. Combine the roasted spices and coconut with half the sliced onions in a grinder and grind to a coarse paste.
4. Heat oil in a saucepan or kadhai, add ground masala paste and cook till oil separates. Mix in tomato puree and sugar and cook till tomatoes lose their raw flavour. Add some water and fish and simmer the curry till fish cooks.
5. Meanwhile, drain the soaked rice. Heat 3 cups water in a saucepan.
6. Heat sugar with 1 tbsp water in a saucepan till sugar caramelizes to a rich brown. Mix in hot water and keep warm. Check on the fish. If cooked, remove from flame.
7. Heat ghee in a vessel, add remaining sliced onions and saut till onions are brown. Add cloves and cinnamon and drained rice and saut for 3 to 4 minutes. Stir in hot caramel water and salt and cook on a high flame till most of the water evaporates. When almost all the water has evaporated, reduce the flame, cover and cook till rice is just done.
8. Serve the prepared fish curry with brown rice.

Edited by hamzanuha - 12 years ago

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Rana

@hamzanuha

IF-Dazzler

Posted: 12 years ago

Ingredients:

For Stir-fried Lobster served on Steamed Egg Whites
3 nos.        Fresh Lobster (at least 800 gm each)
8 nos.    Chicken Eggs (separated)
1 litre       Swanson Chicken Broth
1 bunch     Asparagus (thick stems)
1 bunch    Spring Onion
To taste       Salt
To taste     (1pkt)    Knorr Chicken powder
To taste        White Caster sugar
To taste         Cornstarch
3 nos.       Pandan Leaf

For Pan-fried Scallops stuffed with Minced Shrimp
6 nos.           Scallops
500 gm        Shrimp
6 cloves       Garlic
50 gm           Fresh Cayenne Pepper
1 bottle          Premium flavoured Salt & Pepper
To taste       Salt
To taste         White Caster Sugar
To taste         Chicken powder
To taste       Corn starch

For Deep Fried Sole Fillet with Yuzu honey/Orange Honey Glaze
228 gm    Korean Yuzu Honey
OR
4 nos.        Fresh Tangerines
50 gm        White Caster Sugar
2 nos.        Sole fish
1 nos.        Chicken Egg (separated)
1200 gm    Flour
80 gm        Corn starch
80 gm        Baking powder
120 ml       Oil
To taste    Salt
To taste       White Caster Sugar
To taste       Corn starch
To taste       Chicken powder

Method:

1. Insert a chopstick through the tail of the lobster and keep aside. Boil the shrimp, drain and shell it. Keep aside.

2. Prepare the batter required for Deep Fried Sole Fillet ' In a mixing bowl, combine the flour, corn flour and baking powder with enough water to make a thick batter. Mix the batter stirring in only one direction. Mix in oil (again stirring in one direction) and keep aside to rest for at least 15 minutes.

3. Do the pre-prep required for Stir-fried Lobster on Steamed Egg- cut spring onions diagonally to make small diamonds. Peel the asparagus and cut off about 2 inches of the spears and keep aside.

4. Immerse the lobster in ice water for at least 15 minutes to help loosen the shell.

5. Make the required pre-preparation for the Pan-fried Scallops stuffed with Minced Shrimp ' Make a horizontal incision through the middle of the scallops, open out and season with salt, chicken powder, sugar and a pinch of cornstarch.

6. Put the shelled shrimp in ice water for a minute, devein when still in the water, remove, flatten and mash using the blunt side of a Chinese Chopper.
Remove into a bowl and season with sugar, chicken powder, cornstarch, salt and a drizzle of egg white. Mix thoroughly using a clockwise motion, gather together and beat down 4 to 5 times.

7. Spoon the shrimp mixture on the prepared scallops, patting it tightly so the mixture holds together. Keep aside.

8. Prepare momo basket for steaming egg white.

9. Remove the lobster from ice water and remove the chopstick. Hold the lobster firmly at both ends, twist it in the centre and pull apart. Cut through the shell using special scissors and remove the meat.

10. Divide the lobster meat into four portions, season with sugar, salt, chicken powder, cornstarch slurry and a drizzle of egg white. Mix thoroughly and keep aside.

11. For the steamed egg white, combine two portions of egg white with an equal amount of chicken broth. Season with salt and beat well with a fork, until frothy at the surface. Remove and discard the froth, pour the egg mixture in a serving glass, cling wrap and steam in a momo basket for about 8 minutes.

12. Remember to remove the steamed egg white from the momo basket.

13. Finely slice Cayenne Peppers and finely chop the garlic.

14. Heat a frying pan, and add prepared scallops with filling-side down. Cook for a minute and turn it over. Cook until both sides are well done and golden brown in colour.

15. Remove the scallops from the pan when done and drain out any extra moisture. Return scallops to the frying pan toss in chopped garlic, red chillies and premium flavoured salt and pepper.

16. Heat 1 cup water in a wok, add lobster cook for a few seconds and remove. In the same water, blanch the asparagus spears, remove and keep aside.

17. Season the same powder with chicken powder, salt, chicken broth, a pinch of corn flour and spring onion diamonds. Cook for a few seconds, stirring continuously.

18. Place the cooked lobster on the steamed egg white, place an asparagus spear next to it and pour over the sauce.

19. For the Deep Fried Sole Fillet, cut the sole fillets into pieces measuring 5 cm length by 2 cm width. Heat oil for deep frying in a wok. While oil is heating, season the sole fillets with salt, chicken powder and sugar.

20. For the deep fried sole, if required, thin down the batter very slightly using plain water.

21. Coat the seasoned fish with the batter and deep fry for about 3 minutes till golden and crisp. Remove and drain the fried fish and empty the oil in a bowl.

22. Cut a pineapple slice into quarters and slice each quarter horizontally into half.
23. In the same wok, heat the Yuzu honey and reduce it slightly. Toss in the fried fish and coat properly with Yuzu honey. (If Yuzu honey is not available, make Orange Honey Glaze. Cut tangerines in half, remove the rind and squeeze out the juice. Heat the orange juice with orange rind, reduce a bit, mix in sugar and cook till mixture becomes syrupy.)

24. Plate the prepared dishes as shown. Serve immediately.

Edited by hamzanuha - 12 years ago

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Rana

@hamzanuha

IF-Dazzler

Posted: 12 years ago

Marshmallows

Ingredients:
250 gm  Cornflour (for dusting)
250 gm  Icing Sugar (for dusting)
1120 gm  Caster Sugar
3 tblsp  Corn Syrup
1 cups  Water
6 nos.  Egg Whites
24 nos.  Gelatin sheets
6 tblsp  Kewra Water
A few drops Yellow Food Colour

Method:

1. Sift the cornflour and icing sugar together in a bowl and keep aside. Dust a greased silicon mat with half the prepared mixture.
2. Combine the caster sugar, corn syrup and water in a saucepan and cook without stirring till the mixture reaches a temperature of 128C.
3. When the mixture reaches 120C, start whisking the egg whites on full speed in the Kitchen Aid.
4. In a mixing bowl, soak the gelatin sheets in cold water for about 2 to 3 minutes till they soften. Meanwhile in another pan, heat the kewra water, add the soaked gelatin to it and dissolve on a low flame.
5. When sugar ' corn syrup mixture reaches 128C, remove from flame and add in gelatin mixture. Gradually add the sugar-gelatin mixture into the egg whites with the machine operating at low speed.
6. Continue whisking the egg whites till all the sugar-gelatin mixture is incorporated, mix in the food colour and whisk only till the colour mixes evenly and stop whisking.
7. Pour the marshmallow mixture evenly over the dusted tray and lightly dust with remaining cornflour-icing sugar mixture. Keep aside for 15 to 20 minutes till marshmallows have set.
8. When marshmallow sets, cut into squares using square ring cutters.

Glazed Doughnuts

Ingredients:
56 gm   Dry Yeast
2 cup   Maida
2 cups   Warm Water
120 gm   Butter
150 gm   Sugar
6 nos.   Eggs
4 tsp   Vanilla essence
2 tsp   Salt
2 tblsp   Orange Zest
7 cups   Maida
As required  PAM spray
(for deep frying) Oil
1 bowl   Glaze
A few drops  Green Food Colour
cup   Silver balls

Method:

1. In a mixing bowl, combine the dry yeast with maida, pour in the warm water, mix gently, cover and keep aside for 10 minutes.
2. In the Kitchen Aid, with a paddle attachment, cream the butter and caster sugar till it is light and creamy. Mix in the eggs one by one and continue whisking. Also mix in the vanilla essence, salt and orange zest. Gently fold in 7 cups of maida and also add in the proofed dough. Keep aside in a warm place to proof again till dough doubles.
4. Divide into half, dust the counter with flour and roll the dough out to inch thickness and cut into doughnut shapes. Keep aside to proof again.
5. Keep oil to heat in a kadhai. Spray the cut doughnuts with PAM spray. When oil is hot enough, deep fry the doughnuts till golden, remove and drain on absorbent paper. Keep aside to cool slightly.
6. In a mixing bowl, mix the glaze with a few drops of green food colour to get the desired shade. (The glaze can be thinned down slightly using a few drops of water if required). Dip the doughnuts in the glaze and sprinkle over with silver balls immediately. Keep aside till glaze sets.

Brownies

Ingredients:
100 gm   Butter
100 gm            Dark Chocolate Chips
150 gm              Sugar
3 large            Eggs
tsp               Vanilla essence
100 gm            Flour
tsp              Baking powder
75 gm            Walnuts (broken)

Method:

1. Preheat oven to 180C. In a mixing bowl, sift flour and baking powder together and keep aside.
2. Heat water in a pot. In a saucepan, combine the butter with chocolate, place in the frying pan and heat gently till chocolate melts and mixes thoroughly with the butter.
3. Mix in sugar and beat till completely dissolved. Remove from flame and keep aside.
4. In a clean dry glass bowl whisk eggs with vanilla essence till double in volume, fold into butter mixture.
5. Fold in sifted flour and baking powder. Also fold in chopped walnuts.
6. Pour into a greased and lined baking tray and bake for 40 minutes or till crust is crisp. To test for doneness, insert a wooden skewer in the centre of the brownie cake, if it comes out clean, remove cake from the oven and place on a cooling rack.
7. After 15 minutes turn out the cake from the tin onto a cooling rack and leave to cool. When cool, cut into desired shape.

Edited by hamzanuha - 12 years ago

Quote

Rana

@hamzanuha

IF-Dazzler

Posted: 12 years ago

Team Members:

Salma Shazia (Captain)
Shahzad Varaiva
Puneet Mehta
Shipra Khanna

Peas & Parmesan Soup

Ingredients:
1 tbsp            Oil
75 gm            Onions (finely chopped)
75 gm            Carrots (finely chopped)
50 gm            Leeks (finely chopped)
50 gm            Celery stalk (finely chopped)
A few sprigs        Fresh Thyme (minced)
100 gm            Parmesan Cheese (grated)
100 gm            Fresh Green Peas (shelled)
1/2 tsp            Sugar
To taste            Salt
To taste            White Pepper powder
2 tbsp            Fresh Cream

Method:

1. Heat oil in a saucepan, add onions, carrots, leeks, celery and thyme and saute till onions turn translucent and carrots soften. Add in about 1 1/2 litres of water and bring the mixture to a rapid boil.
2. Mix in grated parmesan and boil the mixture for 30 to 40 minutes to get a well-flavoured broth.
3. Meanwhile, combine the green peas with sugar, a pinch of salt and 500 ml water and boil till peas are cooked and mashy. Drain the peas (add the water to the broth), remove into a blender and blend to a smooth puree.
4. Mix the pea puree into the vegetable broth, add salt and pepper and simmer the soup for 5 to 6 minutes.
5. Portion the prepared soup into a soup plate, garnish with a swirl of fresh cream and serve hot with Parmesan Garlic Grissini.

Parmesan Garlic Grissini

Ingredients:

For the Lemon Parsley Butter
3 tbsp            Butter
1 tbsp            Fresh Parsley (finely chopped)
1 tsp            Lemon juice

For Garlic Grissini
1 tsp            Yeast
1 tsp            Sugar
2 tbsp            Lukewarm Water
200 gm            Flour
A pinch            Salt
2 tbsp            Garlic paste
2 tbsp            Butter
1 nos.            Egg (lightly beaten)
3 tbsp            Parmesan Cheese (grated)

Method:

1. In a mixing bowl, combine the butter with parsley and lemon juice. Mix thoroughly, shape into a roll and refrigerate till butter hardens.
2. In a small mixing bowl, combine the yeast and sugar with lukewarm water, cover and keep aside for 5 to 7 minutes to froth.
3. Sieve the flour into a large mixing bowl and make a well in the centre. Add the frothed yeast in the well and gradually mix in the flour and knead the dough gently. Knead in garlic paste, cover with a moist cloth and keep aside for 15 to 20 minutes. Preheat oven to 190C.
4. When the dough doubles in size, knock down, divide into small portions, roll out each portion into a stick and place on a greased baking tray. Cover the sticks with a moist cloth and allow to rest for 10 minutes.
5. Brush the sticks over with beaten egg, sprinkle over with grated parmesan and place in the oven to bake for 10 minutes till grissini are golden and crisp.
6. When done, remove from oven, and serve hot with lemon-parsley butter and peas & parmesan soup.

Grilled Zucchini Cups

Ingredients:

For Zucchini cups
2 nos.            Green Zucchini
3 tbsp            Olive Oil
To taste            Salt
To taste            Black Pepper powder

For Pesto with Bocconccini Cheese & Cherry Tomatoes

1 1/2 cup             Fresh Basil
3 tbsp            Pine Nuts
1 tbsp            Balsamic Vinegar
2 tbsp            Parmesan Cheese (grated)
4 cloves        Garlic
50 ml            Olive Oil
8 pieces            Bocconccini Cheese (quartered)
10 - 12 pieces        Cherry Tomatoes (cut into half lengthwise)

Method:

1. Preheat oven to 180 C. Peel zucchini leaving some strips of peel intact at regular intervals and cut into 4 inch thick slices.
2. In a mixing bowl, combine the zuchhini with olive oil, salt and pepper and keep aside for 10 to 15 minutes.
3. Meanwhile, combine the basil, pine nuts, balsamic vinegar, parmesan and garlic in a blender and blend to a smooth sauce. Blend in olive oil bit by bit till incorporated into the pesto.
4. In a mixing bowl, combine the bocconccini with cherry tomatoes with prepared pesto and keep aside.
5. On a greased baking tray, arrange the marinated zucchini and grill in the pre-heated oven for about 7 to 10 minutes till cooked.
6. When done, remove from oven and scoop out the centre of the pieces to form small cups. Fill the cups with bocconccini and cherry tomatoes in pesto and drizzle over with pesto.
7. Arrange filled cups on a serving platter and serve immediately.

Wine-braised Prawns with Crispy Onions

Ingredients:

For the Crispy Onions
150 gm            Flour
10 gm            Cornflour
1/2 tsp            Baking powder
To taste            Salt
1 tsp            Red Chilli flakes
For deep frying        Oil
1 nos.            Onion (cut into thick rings)

For the Caper Beurre Blanc
1 tbsp            Butter
1 tbsp            Capers
1/2 cup            White Wine
To taste            Salt
1/2 cup            Fresh Cream

For Red Wine Sauce
1 tbsp            Butter
4 cloves        Garlic (finely chopped)
1 tsp            Red Chilli flakes
To taste            Salt
1 cup             Red Wine
2 nos.            Jumbo Prawns (shelled & deveined)
2 sprigs            Parsley

Method:

1. Combine the flour, cornflour, baking powder, salt and chilli flakes in a mixing bowl with enough water to make a thick batter.
2. Heat oil in a kadhai.
3. Dip the onion rings in prepared batter and deep fry in hot oil till they turn golden and crisp. Remove and drain on absorbent paper.
4. Heat butter in a frying pan, add capers, white wine and salt and heat till mixture simmers. Remove from flame, mix in cream, cook for 2 minutes and keep aside.
5. Heat butter in another frying pan, add garlic and saute till garlic softens. Then mix in chilli flakes, salt and red wine and cook till wine reduces to half.
6. Add in prawns and cook till prawns are done.
7. To serve, arrange the onion rings on a rectangular platter and place a prawn on top. Drizzle over with the red wine sauce and spoon some Caper Beurre Blanc on the side. Garnish with parsley sprigs and serve immediately.

Edited by hamzanuha - 12 years ago

Quote

Rana

@hamzanuha

IF-Dazzler

Posted: 12 years ago

Part 2

Team Members:

Salma Shazia (Captain)
Shahzad Varaiva
Puneet Mehta
Shipra Khanna

Ribboned Lasagne

Ingredients:

For the Lasagne sheets
1 cup            Flour
To taste            Salt
1 tbsp            Dry Thyme
1 nos.            Egg
1/2 cup            Milk

For the Concasse
1 tbsp            Oil
1 tbsp            Garlic (finely chopped)
1 nos.            Onion (finely chopped)
2 nos.            Tomatoes (diced)
To taste            Salt
1 tsp            Red Chilli flakes
3 - 4 sprigs        Fresh Basil

For the Mushroom Sauce
4 tbsp            Butter
4 tbsp            Flour
40 ml            Fresh Cream (mixed with 20 ml milk)
To taste            Salt
6 - 8 nos.        Button Mushrooms (sliced)
2 tbsp            Processed Cheese (grated)

For Spinach mixture
tbsp            Butter
2 bunches        Spinach (blanched and chopped)
4 tbsp            Parmesan Cheese (grated)
2 tbsp            Mozzarella Cheese (grated)
3 tbsp            Ricotta Cheese
To taste            Salt
To taste            Black Pepper powder
1 tbsp            Olive Oil
2 nos.            Yellow Zucchini (finely sliced)
10 - 12 nos.        Baby corn (finely sliced)

Method:

1. In a mixing bowl, sift the flour with salt and mix in thyme. Mix in the egg and knead the mixture. Graually, knead in just enough milk to make a stiff dough. Cover with moist muslin and keep aside to rest.
2. Heat oil in a frying pan, add garlic and saute till garlic softens. Mix in onion and saute till onion turns translucent.
3. Mix in tomatoes, salt and chilli flakes and cook till tomatoes are done and sauce thickens. Mix in basil, cook for 2 minutes and remove from flame. Keep aside.
4. In another frying pan, heat butter. When butter melts, add in flour and cook till raw smell of flour disappears. Mix in cream milk mixture and salt and cook till sauce thickens.
5. Add mushrooms and cheese and cook till cheese melts.
6. Heat butter in another frying pan, add blanched and chopped spinach and saute till extra moisture evaporates. Mix in parmesan, mozzarella and ricotta cheese along with salt and pepper and cook till cheeses melt and combine. Remove from flame. Preheat oven to 220C.
7. Heat olive oil on a tawa and pan fry the sliced zucchini and baby corn till half done.
8. In a large pot, combine water with salt and bring to a rapid boil. Add the lasagne sheets and cook till just underdone. Remove, drain and keep aside.
9. To serve, spread concasse on the base of a baking dish. Make a layer of prepapred lasagne sheets and top with mushroom sauce and spinach and cheese mixture. Then spread a layer of zucchini and baby corn. Top this with another layer of lasagne sheets and repeat the entire process once more. Finish with a layer of mozzarella, dot with butter and bake in the pre-heated oven for 10 to 15 minutes. Serve hot.

Grilled Chicken Breast with Herbed Vegetables, Polenta and Brown Sauce

Ingredients:

For Grilled Chicken
2 nos.            Chicken breast
3 tbsp            Cornflour
1/2 tsp             Cayenne Pepper
1 tbsp            Olive Oil

For the Brown Sauce
8 pieces            Chicken (with bones)
1 nos.            Carrot (diced)
1 stick            Celery (diced)
1 stick            Leek (diced)
1 nos. (large)        Onion (diced)
2tbsp            Butter
2 tbsp            Maida
200 ml            Tomato Puree
1 sprig            Fresh Rosemary
To taste            Salt
To taste            Black Pepper powder

For the Polenta
2 cups            Water
3 tbsp            Butter
To taste            Salt
1 cup            Polenta
3 tbsp            Parmesan Cheese (grated)

For the Herbed Vegetables
1 tbsp            Butter
2 cloves        Garlic (finely chopped)
A pinch            Dried Oregano
2 spears            Asparagus
To taste            Black Pepper powder

Method:

1. Clean, wash and pat dry the chicken. In a mixing bowl, combine the cornflour, cayenne pepper and salt and dust the chicken well with this mixture. Drizzle over with olive oil and keep aside to marinate.
2. in a deep stockpot, combine the chicken pieces with carrot, celery, leek, onions and about 1 litre water and bring to a boil. Boil the stock for 8 to 10 minutes, then strain and keep aside.
3. in a saucepan, heat butter and add flour. Cook till flour turns a rich brown (taking care not to burn the flour). Whisk in prepared stock, tomato puree, rosemary, salt and pepper and cook stirring regularly till sauce thickens and becomes glossy. Remove from flame and keep aside.
4. in another saucepan, combine 2 cups water with butter and bring to a boil. When water starts boiling rapidly, add salt and gradually whisk in polenta ensuring that no lumps are formed. Cook till done.
5. When polenta is cooked, mix in parmesan cheese and cook over low flame till parmesan melts and blends well into the polenta. Remove from flame and keep aside.
6. Heat olive oil on a grill pan and pan grill the marinated chicken till done.
7. Meanwhile, melt butter in a frying pan and garlic. Saute till garlic softens, then add oregano, asparagus spears and pepper and toss till asparagus is just done.
8. To serve, spoon the polenta onto a serving plate and place the grilled chicken breast on it. Garnish with tossed asparagus and spoon brown sauce over and around the chicken. Serve hot.

Italian Layered Mousse

Ingredients:

For the Apples
5 gm            Butter
10 gm            Sugar
2 nos.            Apples (finely sliced)
2 sprigs            Fresh Rosemary

For the Chocolate Mousse
100 gm            Milk Chocolate (finely chopped)
100 gm            Dark Chocolate (finely chopped)
200 ml            Fresh Cream
60 gm            Nutella
160 ml            Whipped cream
20 ml            Kahlua

For the Praline
90 gm            Sugar
tsp            Butter
60 gm            Hazelnuts

For the garnish
5 tbsp            Mascarpone Cheese (creamed & filled into a piping bag)
2 tbsp            Kahlua
4 nos.            Fresh Strawberries (cut into fans)

Method:

1. Place serving glasses in the refrigerator to chill. Heat butter in a frying pan, add sugar and apples and saute for 3 to 4 minutes till apples soften slightly.
2. Mix in rosemary and saute for another minute. Remove from flame and keep aside.
3. Heat water in two saucepans (to create double boilers) and place milk chocolate (in a glass bowl) over one saucepan and dark chocolate (in a glass bowl) over the other. When milk and dark chocolate melt, remove them from double boilers and cool to room temparature.
4. Divide fresh cream in half and mix one half into molten milk chocolate and the other half into the molten dark chocolate.
5. Combine the milk chocolate ganache with nutella and half the whipped cream to get a chocolate hazelnut mousse. Remove into a piping bag and refrigerate.
6. Combine the dark chocolate ganache with remaining whipped cream and kahlua to get dark chocolate kahlua mousse. Remove into a piping bg and refrigerate.
7. Heat sugar in a frying pan and cook on a low flame till it caramelises to a rich amber gold. Meanwhile quickly grease the cooking counter with butter. Add the hazelnuts to the caramel, mix well and turn out onto the greased counter.
8. When caramel cools and sets, roll over with a rolling pin to get crushed praline. Remove into a bowl and keep aside.
9. To assemble, remove glasses from refrigerator and spoon some crushed praline into each glass. Pipe out hazelnut mousse on the praline and top it with a layer of apple mixture. Pipe the kahlua mousse over the apples and pipe out a swirl of mascarpone on this. Place the strawberry fans on it, drizzle over with some more kahlua and serve chilled.

Edited by hamzanuha - 12 years ago

Quote

Rana

@hamzanuha

IF-Dazzler

Posted: 12 years ago

Team Members:

Joseph Rozario (Captain)

Jyoti Arora

Vijayalaxmi

Dolcee Pratik

Cappuccino Zuppa de Broccoli

Ingredients:
1 tbsp           Olive Oil
1 cup           Onions (finely chopped)
2 tbsp           Garlic (finely grated)
1 tbsp           Fresh Thyme (finely chopped)
4 cups           Fresh Broccoli (very finely chopped)
1 tbsp           White Wine (optional)
3 cups           Vegetable Stock (or water)
2 cups           Tinned White Asparagus (coarsely ground)
5 tbsp           Milk
To taste           Salt
To taste           Black Pepper powder
2 tbsp           Fresh Cream
1 tbsp           Cep Mushroom powder

Method:
1. Heat olive oil in a saucepan and add chopped onions. Saute till onions are translucent, then add garlic and thyme and saute for about 2 to 3 minutes.
2. Add broccoli and saute till it softens. Mix in white wine (if using) and vegetable stock and cook the soup till broccoli is cooked.
3. When broccoli is cooked, add asparagus and cook till soup reaches a thick creamy consistency. Mix in 3 tbsp milk, simmer for 2 to 3 minutes, then season with salt and pepper.
4. In a separate bowl, combine the remianing milk with 3 tbsp soup and cream. Using a blender, beat the mixture till it becomes frothy.
5. Spoon soup into a soup bowl, top with prepared froth and dust over with cep mushroom powder. Serve hot with garlic bread.

Insalata de Caeser

Ingredients:

For the Caeser Dressing
3 nos.           Egg yolks
1 tbsp           Mustard paste
1 tbsp           Lemon juice (or Vinegar)
To taste           Salt
To taste           Black Pepper powder
350 ml           Olive Oil
3 tbsp           White Wine
3 tbsp           Worcestershire sauce

For Skewered Barbecue Vegetable
2 tbsp           Honey
2 tbsp           Vinegar
2 tbsp           Paprika (flakes)
To taste           Salt
To taste           Black Pepper powder
2 tbsp           Olive Oil
1 nos.           Yellow Capsicum (cut into large dices)
2 nos.           Carrots (blanched & diced)
5 nos.           Cherry Tomatoes (cut into half lengthwise)
6 - 7 nos.       Button Mushrooms (quartered)
3 nos.           Bocconccini Cheese (cut into dices)

For the Salad

2 heads           Iceberg Lettuce (torn and placed in ice water)
1 head           Romaine Lettuce (torn and placed in ice water)
1 cup           Fresh Parmesan Cheese (shavings)
1 cup           Bread croutons (sliced bread cut into cubes and deep fried till crisp)

Method:

1. Prepare the Caeser dressing. In a mixing bowl, whisk the egg yolks using a wire whisk. Mix in mustard paste, lemon juice (or vinegar), salt and pepper and whisk very well till egg yolks become light and creamy. Gradually pour in olive oil in a thin stream, whisking constantly till the dressing reaches the consistency of mayonnaise. Mix in white wine and worcestershire sauce, whisk to blend thoroughly, cover and keep aside.
2. In another mixing bowl, combine the honey, vinegar, paprika, salt, pepper and olive oil and whisk briskly to make dressing. Leave aside for 5 minutes so that flavours blend.
3. Add the prepared yellow capsicum, carrots, cherry tomatoes, button mushrooms and bocconccini cheese to the honey vinegar dressing, mix well and mount on skewers. Heat a tawa on a medium flame and grill vegetable skewers till done.
4. Meanwhile, in a large mixing bowl, combine the iceberg lettuce (drained & pat dried), romaine lettuce (drained & pat dried), parmesan shavings and croutons and mix in prepared caeser dressing. Mix well.
5. To serve, spoon salad into a bowl, place barbecued vegetable skewer on it and serve immediately.

Arraccini Risotto Balls with Sundried Tomato Pesto

Ingredients:

For Stuffing
1 cup           Cheddar Cheese (grated)
cup           Mozzarella Cheese (grated)
1 cup           Jalapeo Pepper (finely chopped)
2 tbsp           Paprika flakes
To taste           Salt

For Risotto Balls
1 tbsp           Olive Oil
6 cloves       Garlic (minced)
1 cup           Arborio Rice
1 tbsp           Vinegar
To taste           Salt
cup           White Wine
4 cups           Vegetable stock
cup           Fresh Cream
To taste           Black Pepper powder
2 cups           Oats (crushed)
For frying        Oil

For Sundried Tomato Pesto

1 cup           Sundried Tomatoes
3 - 4 cloves       Garlic
1 cup           Parmesan Cheese (grated)
cup           Pine Nuts
To taste           Salt
1 - 1 cup       Olive Oil (extra virgin)

Method:

1. In a mixing bowl, combine the cheddar cheese, mozzarella cheese, jalapeo peppers, paprika, salt and mix well. Keep aside.
2. For the risotto, heat olive oil in a large frying pan, add garlic and saute till garlic turns translucent.
3. Mix in arborio rice, vinegar, salt and white wine and cook for a few minutes, stirring occassionally till wine is absorbed. Add in 1 cups of vegetable stock and continue cooking till rice cooks just to the bite. Keep adding stock little by little whenever required.
4.When rice is perfectly done, mix in cream and pepper. Remove from flame and keep aside to cool.
5. Divide the cooled risotto into small portions. Shape each portion into a lemon-sized ball and stuff with prepared stuffing while shaping, then roll in the crushed oats.
6. Heat oil in a kadhai and deep fry the risotto balls till golden and crisp. Remove and drain on absorbant paper.
7. For the tomato pesto, combine the sundried tomatoes, garlic, parmesan cheese, pine nuts, salt and olive oil in a blender and blend to a coarse paste.
8. Serve the risotto balls hot with sundried tomato pesto.

Edited by hamzanuha - 12 years ago

Quote

Rana

@hamzanuha

IF-Dazzler

Posted: 12 years ago

Team Members:

Joseph Roazario (Captain)

Jyoti Arora

Vijayalaxmi

Dolcee Pratik

Glazed Lamb with Orange Reduction

Ingredients:

For Lamb Chops
8 pieces           Lamb Chops
1 tbsp           Garlic (finely chopped)
3 tbsp           Red Wine
1 tbsp           Orange juice
1 tsp           Dried Rosemary
1 tsp           Paprika flakes
A pinch           Sugar
To taste           Salt
To taste           Black Pepper powder
4 tbsp           Olive Oil
1 tbsp           Honey

For Orange Reduction
4 nos.           Oranges (juice extracted)
1 tbsp           Sugar
A pinch           Red Chilli flakes
For Mashed Potatoes
200 gm           Potatoes (boiled)
50 gm           Butter
1/2 tsp           Fresh Chives (finely chopped)
To taste           Salt
To taste           Black Pepper powder
1/2 cup           Fresh Cream

Method:

1. In a mixing bowl, combine the lamb chops with garlic, red wine, orange juice, rosemary, paprika, sugar, salt and pepper. Mix well and keep aside to marinate.
2. Meanwhile, for the orange reduction, bring the orange juice to a boil in a frying pan. When juice reduces, mix in sugar and chilli flakes and cook till sauce reduces to half. Remove from flame and keep aside.
3. Meanwhile, peel the boiled potatoes, mash them and pass the mash through a sieve to get rid of the lumps. Heat the mashed potatoes slightly on a low flame and mix in butter, chives, salt, pepper and cream. Cook stirring constantly with a wooden spoon till mixture thickens slightly. Fill into a piping bag and keep aside.
4. Heat a tawa on medium heat, place marinated lamb chops on it and grill turning constantly till done. Baste the chops regularly with olive oil. When done, add the marinade on the chops, mix in honey and turn the chops over to glaze them.
5. To serve, pipe out the mashed potato on a serving plate, place the lamb chops on it and drizzle over with orange reduction. Serve hot.

Tagliatelle Pasta in Creamy Mushroom Sauce

Ingredients:

For the pasta
500 gm           Maida
A pinch           Salt
2 tbsp           Olive Oil
1 cup           Mint paste (freshly ground)
4 - 5 nos.       Eggs (beaten)

For the sauce
1 tbsp           Olive Oil
5 - 6 cloves       Garlic (finely chopped)
1 nos. (medium)   Onion (finely chopped)
1 sprig           Fresh Thyme (minced)
1 cup           Button Mushrooms (finely chopped)
3 tbsp           Oregano
2 tbsp           Wheat Flour
3 - 4 cups       Milk (boiled and kept hot)
To taste           Salt
1/2 cup           White Wine
3 tbsp           Cheddar Cheese (grated)

For Butter tossed Snow Peas
2 tbsp           Butter
3 - 4 nos.       Snow Peas
To taste           Black Pepper powder

Method:
1. Combine the maida with salt in a mixing bowl and make a well in the centre. Add olive oil and mint paste to the well and gradually work it into the flour. Gradually mix in beaten eggs and knead the mixture to a stiff dough. Cover and keep aside to rest for about 15 minutes.
2. Divide the dough into smaller portions and roll out each portion into strips using a pasta machine. When sheets are thin enough, pass through the required attachment to cut tagliatelle pasta. Dust the pasta with some flour.
3. Bring plenty of water with some oil in a large saucepan. Add prepared tagliatelle and boil till pasta is cooked to the bite. When done, drain the pasta and rinse with cold water. Toss in a spoonful of oil and keep aside.
4. For the sauce, heat olive oil in a large frying pan, add garlic and saute till garlic softens.
5. Mix in onions and thyme and cook till onions turn translucent. Add in mushrooms and cook till moisture evaporates.
6. Mix in oregano and wheat flour and cook over low heat till raw smell of flour disappears. Mix in the hot milk whisking contantly to avoid lumps and cook on a medium flame till sauce thickens. Mix in salt, white wine and cheese and cook till cheese melts. Remove from flame and keep aside.
7. Heat butter in another frying pan and toss in the snow peas. Stir fry on a high flame till snow peas soften very slightly but still remain crisp. Toss in pepper powder and remove from flame.
8. To serve, heat the sauce, toss in the pasta and mix well till sauce coats pasta evenly. Spoon out onto serving plate and serve with butter-tossed snow peas on the side.

Salmon & Pink Risotto

Ingredients:

For Salmon
6 nos.           Salmon fillets
2 tbsp           Garlic (finely chopped)
2 tbsp           Red Wine
2 sprigs           Fresh Rosemary
To taste           Salt
To taste           Black Pepper powder
1 tbsp           Olive Oil

For Spinach Bed
1 tbsp           Butter
1 tbsp           Walnuts (coarsely chopped)
1 cup           Spinach (blanched & chopped)
To taste           Salt
2 tbsp           Fresh Cream

For Butter Caper Sauce
1 cup           Butter
2 tbsp           Garlic (grated)
3 tbsp           Capers
2 tbsp           Paprika flakes
To taste           Salt
To taste           Black Pepper powder
1/2 cup           Fresh Cream

For Beetroot Risotto
1 tbsp           Olive Oil
1 tbsp           Garlic (finely chopped)
1 nos. (medium)   Onion (finely chopped)
1 cup           Arborio Rice
3 - 4 cups       Vegetable stock
2 tbsp           Butter
1 cup           Beetroot puree
1/2 cup           Red Wine
1/2 cup           Milk
To taste           Salt
To taste           Black Pepper powder

Method:

1. In a large mixing bowl, combine the salmon fillets with garlic, red wine, rosemary, salt, pepper and olive oil. Mix well and keep aside to marinate.
2. Heat butter in a frying pan, add walnuts to it and saute for a few seconds. Add in spinach, salt and cream, cook for 2 to 3 minutes and remove from flame.
3. Heat butter in a frying pan, add garlic and saute till translucent. Add capers and paprika and cook till capers soften.
4 Toss in salt, pepper and mix well mashing the capers in the process. Mix in cream, simmer for 3 to 4 minutes and remove from flame.
5. Heat olive oil in a large frying pan, add garlic and onion and cook till translucent. Mix in arborio rice, saute for 2 minutes and mix in about a cupful of vegetable stock.
6. Continue cooking the rice by adding stock a little at a time and stirring regularly till rice absorbs the liquid and is cooked to the bite. Remove from flame.
7. Heat 1 tbsp olive oil in a large frying pan or grill pan and pan sear the marinated salmon fillets turning regularly till done.
8. Meanwhile heat butter in a large frying pan, add beetroot puree and red wine and cook for 1 to 2 minutes. Mix in the cooked risotto and milk, mix well and cook for 2 to 3 minutes.
9. To assemble, place a ring mould on a serving plate and spoon in a layer of prepared beetroot risotto. Top it with a layer of spinach and remove the ring mould. Place the pan seared salmon on it, drizzle over with caper butter sauce and serve hot.

Fresh Fruit Panacotta with Berry Compote

Ingredients:
500 ml           Fresh Cream
200 gm           Caster sugar
4 - 6 sheets       Gelatin
2 - 3 tbsp       Lukewarm Water
1 nos.           Fresh Kiwi (cut into small dices)
100 gm           Chocolate
10 nos. (large)       Fresh Strawberries
3- 4 tbsp       Caster Sugar

Method:

1. In a large frying pan, combine the cream with 200 caster sugar and heat till the cream comes to a boil. Remove from flame and keep aside to cool a bit.
2. In a bowl, dissolve the gelatin in lukewarm water and when the cooked cream comes to room temperature, mix dissolved gelatin into it and keep aside.
3. Spoon the diced kiwis into shot glasses and pour cooked cream over it. Refrigerate till cream sets.
4. Meanwhile, melt the chocolate and stir with wooden spoon to cool and temper it slightly. Fill into a piping bag and pipe out garnishes of desired shape onto a butter paper. Refrigerate till chocolate sets.
5. Roughly chop the strawberries, put in a blender and blend to a smooth puree. Combine the strawberry puree with 3 - 4 tbsp caster sugar in a frying pan and cook on low heat for 4 - 5 minutes till sugar dissolves and mixture comes to a simmer.
6. To serve, remove shot glasses from the refrigerator and spoon strawberry compote on it. Garnish with prepared chocolate garnishes and serve immediately.

Edited by hamzanuha - 12 years ago

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