BHARWAAN TANGRI

Bharwan Tangri Kebab

Ingredients :
8 Chicken Drumsticks
1 tsp / 2 gm White Pepper (safed mirch) powder
Salt to taste 
1 tsp / 6 gm Ginger (adrak) paste
1 tsp/ 6 gm Garlic (lasan) paste

For the Filling
150 gm / 5 oz Cottage Cheese (paneer) mashed
4 Green Chillies , finely chopped
1 tbsp/4 gm Green coriander (hara dhaniya) finely chopped
1 tsp/1 ½ gm Cumin (jeera)powder
½ tsp / 1 gm Yellow Chilli powder
1 tbsp/10 gm Cashew Nuts (kaju) , finely chopped
Salt to taste

For the Coating :
2 tbsp/ 40 ml / 1 ¼ fl oz Cream
1 tbsp/15 gm/ ½ oz Cheese , grated
1 tbsp / 10 gm Cornflour
Butter for basting

Method :
Clean the drumsticks . Make an incision along the lower half of the drumsticks , taking care not to cut through the other side. Carefully open the flap for the filling .
Mix white pepper , salt , ginger and garlic pastes ; rub evenly over the drumsticks . Marinate for 30 minutes.

For the Filling :
Mix cottage cheese , green chillies , green coriander , cumin powder, yellow chilli powder, cashew nuts , and salt together.
Put some filling into the flap of the marinated drumstick.Secure with a toothpick.Similarly , prepare the other drumsticks and refrigerate for 15 minutes.

For the Coating :
Whisk the cream , cheese , and cornflour with a smooth paste . Coat each drumstick evenly with this paste .
Preheat oven/tandoor/ grill to 180 C / 350 F . Skewer the drumsticks and roast for 8-10 minutes, basting occasionally with butter.
Remove Skewers and hang for 3-4 minutes to let the excess marinade drip off .
Roast again for 3-4 minutes till golden. Serve Hot with mint chutney and salad.

PINEAPPLE SOUFFLE

Pineapple Souffle

Ingredients:
30 gm Butter
45 gm Refined Flour
150 ml Milk
3 Egg Yolks
4 Egg whites
A few drops Pineapple essence
Sauce:
150 ml Pineapple Syrup
30 gm Sugar
30 gm Pineapple
75 ml Sherry or rum
85 gm Loaf sugar
150 ml Water

Method:

Melt butter in a large pan. Add flour and mix well .Add milk and cook till mixture is thick and leaves sides of pan. Cool slightly. Add sugar and diced pineapple. Beat in well – beaten yolks gradually, whisking all the time .Beat egg whites stiff and fold into mixture. Pour into prepared tin and steam slowly for 45 minutes. Prepare sauce. Boil syrup with sugar. Add sherry or rum and red colour.
Add diced Pineapple.

BAKED POTATO

Roast Potato

Recipe Ingredients:

4 Potatoes (Med. Size)
500 gms Salt (for Bedding )
10 gms Butter
Aluminium Foil (as required)
Few sprig Parsley

Recipe Method :
Preheat oven at 200*C .
Wash and dry potato with a cloth and wrap in an aluminium foil.
Prepare a bed of salt in a baking tray.
Cover potatoes with salt.
Place the tray in the oven for 25-30 minutes.
Check the potatoes for tenderness.
Take them out and neatly give a cut mark on potato to open the potato petals .
Prick the pulp with a fork and allow butter to penetrate.
Serve.

SAAG MURGH

Ingredients :

1 kg / 2.2 lb Chicken , skinned , cut into pieces
350 gm / 12 oz Spinach (palak) , pureed
4 tbsp / 60 ml / 2 fl oz Vegetable oil
4 Cinnamon (dalchini) 1” sticks
2 Bay leaves (tej patta)
2 tbsp / 36 gm / 1 ¼ oz Ginger – Garlic paste
1 cup / 300 gm / 11 oz Onion paste
2 tsp / 4 gm Red chilli powder
180 gm Tomatoes , chopped
1 tsp Maize flour (make ka atta)
2 ½ tbsp Water
½ cup / 100 gm / 3 ½ oz Butter
Salt to taste
1 tsp / 2 gm White Pepper (safed mirch) powder
2 tsp / 12 gm Ginger (adrak) , julienned
1 tsp / ½ gm Fenugreek (methi) powder
Dry red chillies (sookhi lal mirch), chopped for garnishing

Method :
Heat the oil in a pan ; add cinnamon sticks and bay leaves ; sauté over medium heat until they begin to crackle .
Add ginger – garlic and onion pastes, and red chilli powder, sauté for 30-60 seconds . Add tomatoes and sauté further for 1 minute .
Add the spinach puree , stir in maize flour mixed with water and cook over medium heat for 10-15 minutes, stirring occasionally .
In another pan , heat the butter and sauté the chicken until lightly browned.
Transfer the chicken pieces into the spinach puree.Add salt and white pepper powder , cover and simmer on very low heat (dum) for 10-15 minutes or till chicken is cooked.
Serve hot , garnished with ginger, fenugreek powder , and dry red chillies.

GOAN FISH CURRY

Ingredients :

750 g / 1 2/3 lb Pomfret
120 ml / ½ cup Groundnut oil
60 g / 1/3 cup Onions
60 g / ¼ cup tomatoes
100 ml / 7 tbs Coconut Milk(First Extract)*
100 ml / 7 tbs Coconut Milk (Second Extract)*
4 green chillies
Salt

The Paste :

15 Whole Red Chillies
15 g / 7 ½ tsp Coriander Seeds
5 g / 1 ¾ tsp Cumin Seeds
5 g / 1 tsp Turmeric
5 g / 1 ½ tsp Garlic
20 g / 2 tbs Ginger
40 g / 1 ½ oz Tamarind

Method
Preparation:
The Fish : Clean , wash and make darnes.

The vegetables : Peel , wash and slice onions . Wash and chop tomatoes. Remove stems , wash , slit and deseed green chillies.

The Paste : Peel and roughly chop garlic . Scrape , wash and roughly cut ginger. Deseed tamarind . Put these and the remaining ingredients in a blender, add water (approx. 120 ml / ½ cup ) and make a fine paste .

Cooking :
Heat oil in a handi , add onions and sauté over medium heat until golden brown .Add tomatoes and the paste , bhunno for 2 minutes , add the second extract of coconut milk and water (approx. 400 ml / 1 2/3 cups ) and bring to a boil. Then add fish and green chillies , simmer for 5 minutes . Adjust the seasoning . Now add the first extract of coconut milk and bring to a boil.
To serve :
Remove to a bowl and serve with boiled rice.

KESAR PEDA

Ingredients:

500g Soft white milk fudge (khoya)
300gms sugar powdered
½tsp cardamom powder
1tsp cardamom seeds semi crushed
1tbsp slivered or crushed pistachios
A few strands of saffron
1tbsp warm milk
2 drops saffron color (optional)

Method:

Soak the saffron in warm milk.
Crumble the milk fudge. If very hard, grate the fudge. Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan. Heat on medium high for few minutes. Reduce the flame and cook till soft and gooey.
Make sure to stir continuously, while on heat. When mixture is thick and gooey, add cardamom and saffron. Add the color if desired.
Mix well, and take off fire. Allow to cool, gently turning occasionally.
Use cookie molds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each.
If using molds, first sprinkle some at bottom. Take some mixture and press into mold. When set well, invert and carefully, unmold