Sambhar

Ingredients


For the sambhar
1 cup toovar (arhar) dal
1 tomato, chopped
1 onion, chopped
2 brinjals (baingan / eggplant), cubed
1 drumsticks (saijan ki phalli / saragavo), cut into 4 pieces
1 potato, cubed
1 tbsp tamarind (imli) pulp
salt to taste

For the sambhar masala
6 to 8 whole dry kashmiri red chillies
1 tbsp coriander (dhania) seeds
1 tsp toovar (arhar) dal
1 tbsp chana dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tsp oil

For the tempering
1 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp oil
Method
For the sambhar masala
Heat the oil and roast all the ingredients for the sambhar masala in it.
Grind to a fine paste in a blender using a little water. keep aside.

How to proceed
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. add this to the sambhar and simmer for 15 minutes.
Serve hot.
RECIPE SOURCE : A New World Of Idlis & Dosas

Butter Chicken by Sanjeev Kapoor

Ingredients
•Boneless chicken ,cut into 1½ inch pieces 400 grams
•Lemon juice 1 tablespoon
•Kashmiri red chilli powder 1 teaspoon
•Salt to taste
•Butter 2 tablespoons
•For marinade
•Yogurt 1/2 cup
•Ginger paste 2 teaspoons
•Garlic paste 2 teaspoons
•Kashmiri red chilli powder 1/2 teaspoon
•Garam masala powder 1/2 teaspoon
•Salt to taste
•Mustard oil 2 teaspoons
•FOR MAKHNI GRAVY
•Butter 2 tablespoons
•Green cardamom 2
•Clove 2
•Black peppercorns 2-3
•Cinnamon 1 inch piece
•Ginger paste 1 teaspoon
•Garlic paste 1 teaspoon
•Tomato puree 1/2 cup
•Red chilli powder 1/2 teaspoon
•Salt to taste
•Sugar 2 tablespoons
•Kasoori methi 1/2 teaspoon
•Fresh cream 1/2 cup
Method
Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator. Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside. To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.

Palak Paneer by Sanjeev Kapoor

Ingredients

•Spinach 2 large bunches
•Cottage cheese (paneer) 200 grams
•Green chillies 2-3
•Garlic 8-10 cloves
•Oil 3 tablespoons
•Cumin seeds 1/2 teaspoon
•Salt to taste
•Lemon juice 1 tablespoon
•Fresh cream 4 tablespoons

Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

Noodle Salad

Ingredients
•Noodles,boiled 200 grams
•Carrots,boiled 2 medium
•Cucumber,peeled 2 medium
•Onion 1 medium
•Fresh red chillies 1
•Peanut butter 2 teaspoons
•Tamarind pulp 1 teaspoon
•Lemon 1
•Brown sugar 2 teaspoons
•Bean sprouts 1/2 cup
•Fresh basil leaves a few
Method
Cut carrots into thin long slices. Halve cucumber and cut into thin long slices. Slice onion. Diagonally slice fresh red chilli.

For dressing put peanut butter, tamarind pulp, juice of 1 lemon, 2 tbsps water in a blender jar and blend.
Add brown sugar and blend again.
Place noodles in a bowl, add bean sprouts and the dressing and mix well.
Add onion, cucumber, carrot, fresh red chillies and torn basil leaves and mix lightly.
Transfer into a serving bowl and serve.

Fruity Salad

Ingredients
•Apples,1/2 inch cubes 2 medium
•Papaya,1/2 inch cubes 1/2 medium
•Red grapes,halved 5-6
•Green capsicum,1/2 inch cubes 1 medium
•Cucumber,1/2 inch cubes 1 medium
•Lettuce,torn 1/2 small bunch
•Lemon juice 1 tablespoon
•Red chilli flakes 1/2 teaspoon
•Salt to taste
•Black peppercorns,crushed 1 teaspoon
•Olive oil 1/4 cup
Method
For dressing mix lemon juice, red chilli flakes, salt, crushed black peppercorns and olive oil. Place all the fruits and vegetables along with lettuce leaves in a bowl. Pour the dressing over and toss. Serve immediately.

Bread Salad With Diced Chicken by Sanjeev Kapoor

Ingredients
•French loaf ,cut into small cubes 3 inch piece
•Boneless chicken breasts,boiled , cut into small cubes 2
•Olive oil 6 tablespoons
•Vinegar 1 tablespoon
•Garlic 2-3 cloves
•Fresh basil leaves + a few for garnish 1/2 cup
•Salt to taste
•Tomatoes,seeded , cut into small pieces 2 medium
•Cucumber,seeded , cut into small pieces 1 large
•Lettuce leaves 4
Method
Preheat oven to 180°C. Spread the bread cubes in a shallow baking dish and bake in the preheated oven for ten minutes or until crisp and golden. Remove from oven and set aside. Combine olive oil, vinegar, garlic, basil leaves and salt in a food processor and blend at high speed for a few seconds to make a coarse paste. Transfer this paste into a large bowl. Add the bread cubes, chicken, tomatoes and cucumber and toss well. Let the salad stand for five minutes. This allows the bread to soften slightly. Line a serving dish with lettuce leaves, transfer the salad into it. Garnish with basil leaves and serve immediately

Asparagus And Pear Salad In Honey Mustard Dressing by Sanjeev Kapoor

Ingredients
•Asparagus 10-12
•Pears,cored and sliced 2
•Honey 1 teaspoon
•Mustard seeds 2 teaspoons
•Olive oil 2 tablespoons
•Salt to taste
•Sunflower seeds (charoli/chironji) 2 tablespoons
•Onions,thickly sliced 2 medium
•Artichokes,thickly sliced (tinned) 4
•Iceberg lettuce 5-6 leaves
•Romaine lettuce 5-6 leaves
•Lollorosso lettuce 5-6 leaves
•Lemon rind ,grated 1/2 teaspoon
•Lemon juice 1 tablespoon
Method
Trim the asparagus and place them in a bowl. Pour a little olive oil and salt. Toast sunflower seeds lightly. Set aside. Take mustard seeds in a mortar. Add salt and crush them with a pestle into a coarse powder. Grill the asparagus lightly. You can also grill the artichokes if you want or use them as is. Put the pear slices in a bowl. Add onions and artichoke. Cut the grilled asparagus into one inch pieces and add. Tear the lettuce leaves and add. Add lemon rind to the crushed mustard along with lemon juice, red chilli powder, remaining olive oil and honey and mix well. Pour this dressing over the salad in the bowl and toss. Add toasted sunflower seeds and toss. Serve immediately.

Moong Moth Ka Anokha Salad by Sanjeev Kapoor

Ingredients
•Moong sprouts 1/2 cup
•Moth sprouts 1/2 cup
•Salt to taste
•Green chilli,finely chopped 1
•Orange 1/2 medium
•Onion ,sliced 1 medium
•Apple,sliced 1/2 medium
•Chaat masala 1/2 teaspoon
•Lemon juice 1 tablespoon
•Green capsicums 2 medium
•Cucumber 1 medium
•Tomatoes 2 medium
Method
Place the moong and moth sprouts in two separate bowls. Add salt and quarter cup of water to each bowl and keep them in the microwave for two minutes. Drain and put them in a deep bowl. Add the green chilli. Quarter the orange, remove the skin, pith and seeds and cut into small cubes. Add the onion, apple, orange and salt to the bowl and mix. Add chaat masala and lemon juice and mix. Using a peeler slice off thin slices of the capsicums, cucumber and tomatoes. Mix these well and place them in a layer on a serving platter. Arrange the sprouts mixture over this layer and serve.

Kori Ajadina by Sanjeev Kapoor

Ingredients
•Boneless chicken,cubed 1 1/2 inch 800 grams
•Carom seeds (ajwain) 1 teaspoon
•Cream cheese 100 grams
•Cream 1/2 cup
•Yogurt 300 grams
•Lemon juice 2 tablespoons
•Ginger paste 1 tablespoon
•Garlic paste 1 tablespoon
•Turmeric powder 1 tablespoon
•Garam masala powder 2 teaspoons
•Salt to taste
•Oil 2 tablespoons
Method
Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.

Baingan ka Bharta

Ingredients
•Brinjal 1 large
•Oil 3 tablespoons
•Onions,chopped 5 large
•Tomatoes,chopped 3 medium
•Salt to taste
•Red chilli powder 1 teaspoon
•Fresh coriander leaves,chopped 2 tablespoons
Method
Roast the brinjal on a medium flame till well cooked and the skin has charred completely. Cool, peel and mash.
Heat the oil in a non-stick pan and sauté the onions till light golden brown. Add the tomatoes, salt and chilli powder, and sauté till the masala is cooked and the oil rises to the surface. Add the mashed brinjal and mix well. Lower the heat and cook for four to five minutes. Add the chopped coriander and mix well. Serve hot.

Masaledar Karele by Sanjeev Kapoor

Bittergourds stuffed with fragrant spice powders and cooked

Ingredients
•Bitter gourd (karela) 12 medium
•Salt to taste
•Coriander powder 2 teaspoons
•Cumin powder 2 teaspoons
•Turmeric powder 3/4 teaspoon
•Dry mango powder (amchur) 1 1/2 tablespoons
•Red chilli powder 3/4 tablespoon
•Garam masala powder 1/2 tablespoon
•Fennel seeds (saunf) 3 1/2 tablespoons
•Oil 5 tablespoons
•Onions,finely chopped 2 large
•Sugar 1 tablespoon
Method
Scrape the bitter gourds. Slit and remove seeds. Apply salt and keep aside for half an hour. Squeeze lightly and wash them under running water. Wipe dry. Dry roast all the masala powders one by one on low heat till fragrant. Dry roast the fennel seeds and grind coarsely. Mix all the powders together. Heat one and a half tablespoons of oil in a pan and sauté the onions till golden. Take it off the heat and add the masala powders, salt and sugar. Fill the masala mixture into the slits of the bitter gourds. Heat the remaining oil in a wide pan. Neatly arrange the bitter gourds on the pan. Cover with a tight lid and cook over low heat till done. Uncover and sauté the vegetables till lightly browned. Serve hot.

Masaledar Bhindi by Sanjeev Kapoor

Ladyfingers cooked with gram flour and masalas till crisp.


Ingredients
•Ladyfingers (bhindi) 40 medium
•Gram flour (besan) 4 tablespoon
•Turmeric powder 1 teaspoon
•Red chilli powder 2 teaspoons
•Dry mango powder (amchur) 4 teaspoons
•Coriander powder 4 teaspoons
•Roasted cumin powder 4 teaspoons
•Garam masala powder 4 teaspoons
•Oil 5 tablespoons
•Salt to taste
•Cumin seeds 1/2 teaspoon
•Green chillies,chopped 4
Method
Trim heads and tails of ladyfingers and make a slit along one side. Mix together besan, turmeric powder, red chilli powder, amchur, coriander powder, cumin powder and garam masala powder. Add two tablespoons of oil and salt and mix well. Stuff this masala into the ladyfingers. Heat the remaining oil in a kadai on medium heat, add cumin seeds and green chillies. Sauté for a minute. Add ladyfingers and sauté for five minutes. Reduce the heat, cover and cook, stirring occasionally, till they are cooked. Uncover and sauté till the ladyfingers are crisp. Serve hot.

Aloo Kachalu Chaat by Sanjeev Kapoor

Ingredients
•Potato,boiled, 1 inch cubes 2 large
•Sweet potato,boiled, 1 inch cubes 1 large
•Lemon juice 1 1/2 tablespoon
•Salt to taste
•Ginger, cut into 1/2 cm wide long stripes 1 inch piece
•Banana 1 large
•Green olives,sliced 2-3
•Black olives,sliced 2-3
•Tamarind pulp 2 tablespoon
•Green chilli,finely chopped 2
•Chaat masala 1 teaspoon
•Fresh coriander leaves,chopped 2 tablespoon
Method
Add half a teaspoon of lemon juice and a pinch of salt to ginger strips. Keep in the refrigerator. Peel and cut banana into one inch pieces, apply half a teaspoon of lemon juice and set aside. Place potatoes, sweet potato, banana, green olives and black olives in a mixing bowl. Add remaining lemon juice, tamarind pulp, green chillies, chaat masala, salt, coriander leaves and toss lightly. Serve garnished with pickled ginger strips.

Corn Salad Indian Style by Sanjeev Kumar

Ingredients
•Corn kernels 1 cup
•Turmeric powder a pinch
•Salt to taste
•Onion 1 medium
•Green chillies 2
•Fresh coriander leaves a few sprigs
•Fresh mint leaves 15-20
•Chaat masala 3/4 teaspoon
•Red chilli powder 1/2 teaspoon
•Lemon 1

Method
Take corn kernels in a bowl. Add salt, turmeric powder and sufficient water and cook in the microwave oven for 2 minutes. Chop onion, green chillies, coriander leaves and mint leaves. Drain corn and put into another bowl. Add onion, green chillies, coriander leaves, mint leaves, salt, chaat masala, red chilli powder and juice of a lemon and mix well. To serve use Chinese soup spoons. Fill the spoons with the salad and arrange them on a serving platter and serve.

Noodle Salad by Sanjeev Kapoor

Ingredients
•Noodles,boiled 200 grams
•Carrots,boiled 2 medium
•Cucumber,peeled 2 medium
•Onion 1 medium
•Fresh red chillies 1
•Peanut butter 2 teaspoons
•Tamarind pulp 1 teaspoon
•Lemon 1
•Brown sugar 2 teaspoons
•Bean sprouts 1/2 cup
•Fresh basil leaves a few

Method

Cut carrots into thin long slices. Halve cucumber and cut into thin long slices. Slice onion. Diagonally slice fresh red chilli.

For dressing put peanut butter, tamarind pulp, juice of 1 lemon, 2 tbsps water in a blender jar and blend.
Add brown sugar and blend again.
Place noodles in a bowl, add bean sprouts and the dressing and mix well.
Add onion, cucumber, carrot, fresh red chillies and torn basil leaves and mix lightly.
Transfer into a serving bowl and serve.

Deep Pan Pizza by Sanjeev Kapoor

Ingredients
•Refined flour (maida) 1 1/4 cups
•Cornmeal 1/2 cup
•Fresh yeast 1/2 tablespoon
•Sugar 1/2 teaspoon
•Salt 1 teaspoon
•Olive oil 3 1/2 teaspoons
•Mozzarella cheese,grated 250 grams
•Fresh basil leaves 10-12
•Tomato sauce 1 bottle
Method
Mix refined flour and cornmeal in a bowl. Make a well in the centre.
Mix yeast with 2 tbsp water, stirring till it dissolves. Add sugar and salt and mix. Pour it into the well in the flour mixture. Mix well, add sufficient water and knead. Add 2½ tsps olive oil and knead to a soft dough. Cover the dough with a damp cloth and set aside to double in volume.
Knock back the dough, cover and set aside to rise again.
Grease non stick pan with 1 tbsp olive oil.
Dust table top with a little dry flour, take half the dough and roll into a ball. Further pat it with fingers to a round slightly bigger than the circumference of the pan so that it can rise up the sides of the pan. Put it in the pan and prick with a fork.
Keep the pan over medium heat and cook it blind for 2 minutes.
Sprinkle cheese all over it, tear a few basil leaves and sprinkle over the cheese. Spread the sauce over. Tear a few basil leaves and spread over the sauce and cook, covered, on medium heat till the underside is golden. Make another pizza similarly.
Cut into wedges and serve.

Moong Methi Pakode by Sanjeev Kapoor

Deep fried moong and methi dumplings

Ingredients
•Split green gram skinless (dhuli moong dal) ,soaked 1 cup
•Fenugreek leaves (methi) 1 small bunch
•Onion ,finely chopped 1 medium
•Salt to taste
•Ginger-green chilli paste 1/2 tablespoon
•Asafoetida a pinch
•Oil to deep fry
Method
Drain and grind moong dal without adding any water. Transfer into a bowl.
Roughly chop onion and methi and add to moong dal. Add salt, ginger-green chilli paste and a pinch of asafoetida and mix well.
Heat sufficient oil in a kadai.
Shape moong dal mixture into small balls and drop into hot oil and deep fry on medium heat till golden and crisp.
Drain on absorbent paper and serve hot.

MASTER CHEF 2 (Children Special)

Aloo Ke Sooley by Sanjeev Kapoor

Potatoes marinated in yogurt and spices and baked golden.

Ingredients
•Potatoes,parboiled and halved lengthwise 500 grams medium
•Gram flour (besan) 6 tablespoons
•Rice flour 1 tablespoon
•Red chilli powder 2 teaspoons
•Turmeric powder 1 teaspoon
•Green cardamoms 5-6
•Roasted coriander seeds 1 tablespoon
•Roasted cumin seeds 1 teaspoon
•Yogurt 4 tablespoons
•Salt to taste
•Pure ghee as required
Method
In a large bowl combine gram flour, rice flour, red chilli powder and turmeric powder. Combine green cardamoms, coriander seeds and cumin seeds. Grind to a powder and add it to gram flour mixture. Mix well. Add yogurt, salt and two to three tablespoons water. Blend it well. Add potatoes and marinate for thirty minutes. Preheat oven to 200 C. Skewer potato halves pieces onto sticks and cook in the preheated oven, basting in between with ghee, till golden brown. Serve with green chutney.

Aloo Gadbad by Sanjeev Kapoor

Crushed fried gram flour balls mixed with mashed boiled potatoes, shaped into tikkis and shallow fried.

Ingredients
•Potatoes,boiled and mashed 6 medium
•Gram flour (besan) 1 cup
•Salt to taste
•Red chilli powder 1/4 teaspoon
•Oil 6 tablespoons + for deep-frying
•Onion ,chopped 1 medium
•Garlic paste 1 tablespoon
•Ginger paste 1 tablespoon
•Turmeric powder 1/4 teaspoon
•Fresh mint leaves 15-20
•Cornflour/ corn starch 3 tablespoons

Method
Place gram flour, salt, red chilli powder in a bowl, add sufficient water and mix well to make a soft dough. Heat sufficient oil in a kadai, drop spoonsful of the dough and deep fry till golden and crisp. Drain on absorbent paper and cool slightly. Chop onion finely. Place potatoes in a bowl. Heat 2 tbsps oil in a non stick pan, add onion and sauté till soft. Add garlic paste, ginger paste and turmeric powder and sauté. Add this to the potatoes. Chop mint leaves and add. Add salt and mix everything well. Crush the fried gram flour balls and add to the potatoes. Add 1 tbsp cornflour and mix well. Heat 4 tbsps oil in the non stick pan. Divide the potato mixture into lemon sized portions. Dust your palms with a little cornflour and roll each portion into a ball and press slightly. Shallow-fry these in the pan, turning sides, till golden and crisp on both sides. Drain on absorbent paper and serve hot.

Moong Dal Halwa

Ingredients
•Split green gram skinless (dhuli moong dal) ,soaked 1 cup
•Sugar 1 cup
•Saffron (kesar) a generous pinch
•Milk 1/2 cup
•Ghee 1 cup
•Mawa (khoya),crumbled 3/4 cup
•Almonds,sliced 10 - 12
Method
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown. This needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot garnished with almonds.

Chef's Tip
Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.

MASTER CHEF 2