masterchef recipie

7/28/2019 Masterchef recipie

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Kadai PaneerIngredients:

4 tbsp - Ghee250g - Paneer cut into cubes

1 tsp - Jeera (cumin)

1 tsp - Khada Dhaniya (Coriander Seeds)

2 sticks - Dalchini (Cinnamon)

2 pods - Elaich (Cardamom)

2 - Lavang (Cloves)

1 tsp - Ginger-Garlic Paste

1 tsp - Haldi (Turmeric Powder)

1 tsp - Red Chili Powder

1 tsp - Garam Masala Powder1 - Green Capsicum, cut into slices

1 - Red Capsicum, cut into slices

1 - Yellow Capsicum, cut into slices

1 tsp - Cashew Paste (Cashew nuts grinded with water)

cup - Amul Cream

To taste - Salt

Method:

Heat ghee in a pan and fry the paneer. Set aside.

Heat ghee in another pan and put in the jeera, dhaniya, dal chini, clove and

cardamom and fry till the jeera crackles. Add the ginger-garlic paste, haldi powder

and red chili powder and fry till it turns golden brown. Add the fried paneer and the

sliced capsicum and fry for another 2 minutes.

Finally add the cashew paste and cream and cook for a little longer.

Mandir BhogIngredients:

For the Cashew Crumble:


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50 gms - Sugar

2 tbsp - Maple syrup

50 gms - Cashew

1 tsp - Elaichi

Sondesh:

50 gms - Cow Milk Chhena

1 tbsp - Rose Water

Few - Pista

Few - Badam

Few - Kesar

2 tbsp - Castor Sugar

For the Pista Ball:

100 g - Pista Soaked in Water

50 g - Sugar

1 tsp - Elaichi Powder

For the Santra barfi:

1 cup - Grated white pumpkin

1 tbsp - Orange Zest

1 tbsp - Orange Color

100g - Sugar

1 tbsp - Rose Water

For the Sauce:

25g - Sugar

75 g - Milk

50 g - Fresh milk malai

1 pc - Nutmeg

Pinch - Mace

Pinch - Cinnamon

Garnish:

1 - Tulsi

1 pcs - Banana

200 g - Watermelon


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1 cup - Fresh Coconut

Important Equipment:

Melon Scooper

Muslin Cloth

Method:

To make the cashew crumble: Heat a thick bottomed pan, on moderate heat, add

sugar, and slowly increase the heat, till sugar melts, and slightly caramelized.

Chop cashew finely, add to the melted sugar, and remove on a buttered tray,

flatten with a spatula, into thin crisp. Cut into shape and keep

To make the Santra barfi: Heat thick bottomed pan, on moderate heat, add white

pumpkin which has been pulverized, add sugar and cook, do not brown, but make

sure that the water is dried. Remove and cool, and check if there is any water left,

if yes, then cook again, to dry water. Once this paste is dry enough to mold, add

rose water orange zest and orange color. Wet hands and form balls.

To make the sondesh: Spread the muslin cloth flat, place chena in the middle,

make a poultice, and squeeze, till all water is removed. Remove and place in mixing

bowl add sugar and knead it gently add rose water and incorporate, lightly. Never

use a heavy hand, as this will compact the chena. Fill mold and keep it aside till set,

approximately 5 min. Decorate with strips of crushed pistachio and almonds,

scatter few strands of saffron.

To make the Pista ball: Heat water in a pan add pistachios and blanch them for

2~3 min; strain out and let them cool. Then remove the skins of some pistachios

but reserve a few for chopping. Put the peeled pistachios in the blender, add

cardamom powder, and sugar, and blend till fine paste. Chop reserve pistachio

finely and mix it with the paste. Dip hands in cold water and make pista ball.

Fruit Balls ~ Banana 1 piece, use a scoop to make small balls, add a dash of lemon

immediately

Malai Take Malai and chill in freezer and shape.

Indian Tulsi -Pick small leaves, and wash and keep.

To make the sauce: Boil all ingredients in a pan, stir constantly, reduce to sauce


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consistency and rest till cold. If needed place in chiller.

To plate your dish: Place Cashew Praline at bottom and add rest of the elements

one by one on top of each other, scatter a few slivers of tulsi leaves on this and

drizzle sauce.

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