Sunday, July 12, 2015

Exclusive recipes by Harpal Singh Sokhi

Exclusive recipes by Harpal Singh Sokhi


As promised in my last post here are some recipes shared by Celebrity chef  Harpal Singh Sokhi

AMARANTHA ALOO TIKKI
INGREDIENTS:

Potato (boiled, peeled, mashed)                                                  1 cup
Lal saag leaves (blanched, squeezed and chopped)                      2 bunches
Onion  (medium sized, finally chopped)                                        1
Shahi Jeera                                                                                  1 tsp
Turmeric powder                                                                         ½ tsp
Red chili powder                                                                          1 tsp
Amchoor Powder                                                                         ½ tsp
Salt to taste
Olive oil to shallow fry
Amaranth Grain                                                                            ½ cup
Paneer diced                                                                                1 cup

METHOD:

·         In a non-stick pan heat and add the cumin once it changes color, add the onions and sauté till transparent and add the grated ginger, keep stirring for a minute until the flavors release.
·         Now add the spices turmeric, chilli powder, amchoor, salt, and mix well, add the saag leaves and sauté for minute, then add the potato, give it a good mix and switch off the gas.
·         Once the mixture cools down, roll them into balls and flatten them.
·         Place a piece of diced paneer and stuff it into tikki. Seal the edges properly and set aside.
·         Meanwhile toast a tablespoon of amaranth seeds in a hot, dry skillet for 7-8 minutes.
·         Continually shake or stir until the seeds pop. Heat a skillet and add a teaspoon of olive oil.
·         Now coat each tikki with the amaranth seeds and place the patties on the hot skillet and shallow fry them on both the sides till golden brown.
·         Remove the tikki on an absorbent paper.
·         Sprinkle some chaat masala, place on the serving plate and serve hot with dhania chutney.


WHEAT BRAN AND APPLE PARANTHA

INGREDIENTS:

Apples                                                                                             2
Lemon juice                                                                                    ¼ cup
Wheat flour                                                                                     2 cups
Olive oil                                                                                          6 tbsp
Brown sugar                                                                                   1 tbsp
Cinnamon powder                                                                          1tsp
Wheat bran                                                                                     ½ cup
Chopped raisins                                                                              2tbsp
Water as required

METHOD:



·          Sieve the floor.
·         Add wheat bran, little salt and water as required and make a soft dough.
·         Cut apples into thin slices and place in a bowl.
·         Add lemon juice, mix and set aside.
·         Heat a non-stick tawa.
·         Make equal size balls of the kneaded dough.
·         Take 2 balls and roll out equal size roti with the help of dry flour.
·         Place 1 roti on the worktop. Apply ½ teaspoon olive oil to it. Arrange the apple slices on it in a circular manner.
·         Sprinkle 1 tablespoon brown sugar and ¼ teaspoon cinnamon powder and chopped raisins.
·         Cover with the other roti, press lightly on the both sides.
·         Apply ½ teaspoon olive oil on each side and cook, flipping sides till evenly golden and crisp.
·         Switch off the heat, transfer on the worktop and cut into wedges.
·         Transfer into a serving plate and serve.

WHEAT GRASS SHIKANJVI

INGREDIENTS:

Wheat grass                                                                                      1 cup
Mint leaves                                                                                        ½ cup
Powdered sugar                                                                                ½ cup
Chaat masala                                                                                    1 tbsp
Dried mango powder                                                                        1 tsp
Roasted cumin powder                                                                     1 tsp
Black salt                                                                                          1 tsp
Juice from lemons                                                                              2
Ice cubes                                                                                          6-8
For garnish
Lemon slices                                                                                      2
Mint                                                                                                   1 sprig

METHOD:

·     In a mixer jar, add in the wheatgrass, add mint leaves, powdered sugar, chaat masala, dried mango powder, black salt, lemon juice, ice cubes, 2 cups water and blend.
·         Garnish 2 tall glasses each with a pineapple wedge, lemon slice and a mint sprig.
·         Pour the shikanjvi in the glasses and serve chilled.

QUINOA TAWA PULAO

INGREDIENTS:

Quinoa                                                                                               1 ½ cups
Peas boiled                                                                                         1 cup
Onions (chopped)                                                                               2
Tomatoes (chopped)                                                                           2
Red chili powder                                                                                 1 tsp
Turmeric powder                                                                                 1 tsp
Pav bhaji masala                                                                                  1 ½ tsp
Cumin powder                                                                                     ½ tsp
Coriander leaves (chopped)                                                                 1 tbsp
Rice bran oil                                                                                         2 tbsp
Salt to taste
Lemon wedges for garnish
Paneer diced                                                                                        ½ cup
Green chili (chopped)                                                                            2
Ginger chopped)                                                                                   1 tsp
Carrots (boiled and diced)                                                                     2
Cauliflower (boiled and diced)                                                               1 cup
French beans (boiled and diced)                                                            7-8
Capsicum (diced)                                                                                  1
Red chili paste                                                                                       1 tsp
Cumin seeds                                                                                          ½ tsp
Chaat masala                                                                                         ½ tsp

METHOD:

·      Cook the quinoa in a pressure cooker for 2 whistles or on the stove with n2 cups of water for about 20 minutes.
·         Shallow fry the paneer cubes in oil till light brown.
·         In a saucepan heat oil.
·         Add in the cumin seeds and sauté well.
·         Add in the green chili chopped and sauté well. Now add in the chopped onions and sauté them till translucent.
·         Add tomatoes and cook them till oil separates.
·         Add in the vegetables and sauté.
·    Add red chili powder, turmeric powder, cumin powder, pav bhaji masala, chaat masala and sprinkle some water.
·         Add salt as needed and mix in quinoa, paneer and mix well.
·         Finally add in the chopped coriander leaves.
·         Remove in a serving bowl and serve hot.

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