MasterChef India 2 Recipes (Full Details)

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Kolhapuri Chicken with Rice Bhakri

Ingredients: For Masala paste 1 tbsp Sesame seeds 2 tbsp Poppy seeds 6 – 8 nos. Black Peppercorns 1 tsp Shahi Zeera 1 tbsp Cumin seeds 1 inch piece Cinnamon 3 – 4 pods Green cardamom 1 pod Black cardamom 4 – 5 nos. Cloves 1 flake Mace ¼ cup Dried Coconut (grated) 8 – 10 nos. Dry Whole Bedgi Chillies For the curry 5 tbsp Oil 4 – 6 nos. Dry Red Chillies 3 nos. (medium) Onion 2 tsp Ginger paste 2 tsp Garlic paste 6 pieces Chicken ¼ tsp Turmeric powder A pinch Nutmeg powder To taste Salt A few sprigs Fresh Coriander (chopped) For the Rice Bhakri ½ cup Water To taste Salt 1 cup Rice Flour Method: 1. For the masala paste, dry-roast the sesame seeds, poppy seeds, peppercorns, shahi zeera, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and Bedgi chillies separately. Cool and grind with a little water to a fine paste. Finely chop the onions. 2. Heat the oil in a kadhai, add the red chillies, sauté for a few seconds, remove from heat and reserve for garnishing. Add the onions to the same oil and sauté till golden brown. 3. Add the ginger paste and garlic paste and cook over medium heat for a few seconds. Stir in the ground paste and cook for three or four minutes over medium heat, stirring frequently. 4. Add the chicken, mix well and cook over high heat, stirring continuously, for two or three minutes. Add some water and continue cooking over medium heat for three or four minutes, stirring frequently. 5. Add the turmeric powder, nutmeg powder and salt and cook till chicken is done. The masala should be quite thick and dry. 6 Meanwhile, heat water with salt in a saucepan for bhakri. When water starts to simmer, mix in rice flour stirring constantly to avoid lumps. Cover the pan with lid and remove pan from gas. Keep this aside for 2-3 minutes. 7. Check on the chicken. If cooked, remove from flame and keep warm. 8. Remove hot rice dough onto a plate, wet your hands and knead the dough till smooth. Divide into small portions, shape into balls and cover with wet muslin. 9. Heat a tawa on a low flame. Dust the counter with dry rice flour and roll out each dough ball into small rotis (or bhakris). Please roll only on one side without turning bhakri over when rolling. Place the bhakri on hot tawa and apply little water every where on the top of the bhakri. Make sure that rice flour side of bhakri is on the top. 10. Once water gets evaporated turn it over and cook for at least 10 seconds. Then remove tava from gas and by using steel spatula cook bhakri on the gas burner from both sides. 11. Serve hot Kolhapuri Chicken garnished with fried chillies and hot bhakris on the side.

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Bhapa Mustard Fish on Kesari Pulao and Crispy Balls

Special Equipment used: Creamer Ingredients: For the Fish 1 tbsp Mustard Oil 1 tsp Lime juice ½ tsp Turmeric powder ½ tsp Red Chilli powder 1 tbsp Curd 1 nos. Green Chilli (finely chopped) To taste Salt 1 nos. Fish Fillet For the Kesari Pulao 2 tbsp Ghee 1 nos. (small) Onion (finely sliced) 1 tsp Cumin seeds 2 nos. Green Cardamom 25 gm Cashewnuts 20 gm Raisins 20 gm Almonds 100 gm Basmati Rice (washed & drained) 1 gm Saffron (soaked in 2 tbsp warm milk) To taste Salt For the sauce 20 gm Butter 20 gm Flour 250 ml Milk (boiled & kept hot) 1 tbsp Mustard Oil ¼ tsp Cumin seeds ¼ tsp Mustard seeds ¼ tsp Saunf ¼ tsp Kalonji ¼ tsp Methi seeds 2 nos. Green Chillies (slit) 4 tbsp Mustard paste ½ tsp Turmeric powder To taste Salt For Crispy Balls 100 gm Potato (grated) ½ tsp Garam Masala powder To taste Salt To taste Black Pepper powder 25 gm Prawns (shelled, de-veined & finely chopped) For frying Oil Method: 1. In a mixing bowl, combine the mustard oil, lime juice, turmeric powder, red chilli powder, curd, green chillies and salt. Add the fish, rub in the marinade gently and leave to marinate for 10 minutes. Preheat oven to 180ºC. 2. For the pulao, heat about 250 ml water in a saucepan. Meanwhile heat ghee in another saucepan, add onion and sauté till golden. Add in cumin seeds, green cardamom, cashews, raisins and almonds and fry for 2 minutes. 3. Add in the rice and fry for about 4 to 5 minutes. Mix in hot water, saffron with milk and salt. Mix well and cook uncovered on a high flame, stirring at regular intervals till water reaches the level of the rice. When water reaches the level of the rice, reduce the flame, cover and cook till rice is done. 4. Place marinated fish on a greased baking tray and bake in pre-heated oven for 8 to 10 minutes. 5. For the sauce, heat butter in a frying pan, add flour and cook on a low flame till flour is cooked but not coloured. Gradually whisk in hot milk and keep stirring till sauce thickens. Remove into a bowl and keep aside. 6. Heat oil till it smokes, add in panchphoran (cumin seeds, mustard seeds, saunf, kalonji and methi seeds combined) and green chillies. When spices crackle, add in mustard paste and turmeric powder, cook for 2 minutes then mix in about 1 cup water and bring the sauce to a boil. 7. When sauce comes to a boil, reduce the flame and simmer for 3 to 4 minutes, then whisk in prepared white sauce and salt cook for another 2 minutes. Strain the sauce into a bowl, fill into creamer and keep aside. 8. For the crispy balls, combine the grated potatoes with garam masala powder, salt and pepper. Mix well, divide the mixture into small portions and shape each portion into a small ball. Stuff each ball with chopped prawns. 9. Heat oil in a kadhai and deep fry potato prawn balls till they turn golden and crisp. Remove and drain on absorbent paper. 10. To serve, mound the kesari pulao on a serving plate and place the mustard fish on it. Shake the creamer well and cream the sauce over the fish and serve crispy balls on the side. Serve hot.

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Badam Suran Tikki

Badam Suran Tikki Ingredients 1/2 cup almonds 1/2 up sliced onions 1 1/2 tsp grated ginger (adrak) 1 tsp chopped garlic (lehsun) 2 green chillies, chopped 1/2 cup finely chopped yam (suran) 1/4 cup chopped mint leaves (phudina) 1 tbsp chaat masala 1/4 tsp garam masala salt to taste Method In a pan, add the onions, ginger, garlic and green chillies and fry till they turn light brown in colour. Add the yam and ½ cup of water, cover and cook over a slow flame for 5 to 7 minutes till the suran is soft and all the moisture is evaporated. Cool and blend along with the mint to a paste without using any water. Combine the chana dal powder, yam mixture, chaat masala, garam masala and salt and mix well. Divide the mixture into 6 equal portions and shape them into flat round tikkis. Heat a non-stick pan and cook them on both sides on a medium flame, till they turn golden brown in colour. Serve hot. Ingredients for Cashewnut & Coriander Pesto 2 cups fresh coriander leaves, coarsely chopped 2 garlic cloves, finely chopped 1/4 cup (45g) toasted cashew nuts 1/3 cup (35g) finely grated parmesan 1/2 cup (125ml) light olive or peanut oil, plus extra Method Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined). With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidizing and turning black). Ingredients for Granita (Rooh Afza) 3 cup water 1 ½ cup sugar 6 tsp lemon juice ½ cups of rooh afza Method Bring 3 cups water with 1 1/2 cups of granulated sugar to a boil. Allow sugar and water to cool to room temperature add lemon juice. Pour into 3 13 x 9 inch baking pans and add your Rooh Afza, and place in freezer. Every 45 minutes, take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid. Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita. Serve.

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Gongura Paneer Laajawaab

Gongura Paneer Laajawaab Gongura Sauce Ingredients : ½ cup of chopped gongura leaves ½ cup of chopped palak leaves 1 onions chopped 1 tomatoes 1 tsps ginger garlic paste 1/2 tsp turmeric 1 tsps red chilli powder 1 tsp dhaniya powder 1 green chillies 2 cloves 1/4 tsp cinnamon powder 1/4 tsp garam masala Method : Wash the leaves well and boil them in a kadai adding ½ onion, 1/4 tsp turmeric ,1 green chillies and ½ tomato till water is absorbed well cool this and grind to a puree and keep aside. Heat a kadai and add cloves and remaining onions and fry well with ginger garlic paste. Add the tomatoes also and the masala powders and cook well. Pour some water and allow to boil. Pour in the pureed gongura and cook for another 5 minutes or till the gravy is thick and saucy. Paneer Tikka Roundles Ingredients: 1 Large block of Paneer, Cut in Roundles Finely chopped Coriander leaves To Marinade: 1/2 cup Curd (plain yogurt) 1 tsp Garlic paste 1 tsp Ginger Paste 2 tsp Tandoori powder 1 tsp cumin (jeera) powder 2 tsp Chaat powder Salt to taste Red chili Powder to taste Method : Cut Paneer into long 1/2" thick cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a pan and fry marinated paneer till fully done. Reserve for plating. Coconut Rice Ingredients : 2 cups long-grain rice 1 tablespoon unsalted butter 1 (13- to 14-oz) can unsweetened coconut milk 1 cup water 1 (3-inch) cinnamon stick 1/4 teaspoon salt Method : Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well. Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes. Stir in coconut milk, water, cinnamon, and salt and bring to a boil. Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

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Dil-E-Bahaar Gajar Mousse

Dil E Bahaar Gajar Mousse Carrot Mousse Ingredient Carrot Puree - 150 g Orange Juice - 50 g Gelatin Sheets - 10 g Sugar - 75 g Egg Whites - 50 g Whipped Cream - 200 g Rose Water - ½ tsp Method: Whip cream to soft peak and reserve in refrigerator. Bloom gelatin and reserve. Prepare Italian meringue with the whites and sugar over a water bath. While meringue is whipping heat gelatin with 25% of the puree until melted. Temper the cold puree into the warm puree and add rose water. Fold the puree gradually into the meringue Fold in the softly whipped cream last and reserve. Assemble by placing in a mould and pouring the mousse batter over the rasgulla and place in freezer to set. Pour the carrot mousse in a bowl and place one rasgulla in the centre and set this in the fridge for 3 hrs. De-mould before serving and cut the mousse in the centre to reveal the rasgulla heart.