Author: weera

Bharwaa tangri kabab

Ingredients:

4 chicken drumsticks (legs) – choose legs which are broad in shape

First Marinade

1 tbsp lemon juice

1/2 tsp salt

1/2 tsp red chilli powder

Second Marinade

1 cup thick curd – hang for 30 minutes in a muslin cloth

1/4 cup thick cream

2 tbsp grated cheese – softened

1 tsp jeera powder

1 tbsp cornflour

1 tsp red chilli powder

1 tsp salt

a pinch of haldi

1 tsp garam masala

1 tbsp ginger-garlic paste

2 tbsp coriander – chopped

1 tbsp tandoori masala (optional)

1 tsp each ginger paste

Filling:

2 tbsp Oil

150 gms chicken, minced (keema)

1 small onion – chopped

1/2 tsp jeera

1/2 tsp ginger-garlic paste

1/2 tsp salt

1/2 tsp red chilli powder

1/2 tsp bhuna jeera powder

2 tbsp grated cheese (tin or cubes)

2 tbsp finely chopped coriander

To Garnish:

Onion rings sprinkled with chat masala and red chilli powder

Method

1. Wash and pat dry the chicken legs. Prick with fork.

2. Marinate chicken with all ingredients of first marination and keep it aside for alteast 1/2 hour.

3. For filling, heat 2 tbsp oil in a karahi. Add onion, stir till golden. Add ginger paste. Mix well and cook it for few seconds.

4. Add minced chicken, cook on medium flame for 4-5 minutes. (Till it changes the colour to pink)

5. Except cheese, add all the remaining ingredients. Remove from fire. Mix well. Keep aside and let it cool down. After the filing become cool, add cheese or flour in it for binding.

6. To make tangri, pick up a leg from the first marinade and pet dry it with a tissue paper.

7. With your fingers make maximum space inside the pocket to stuff the filling.

8. Mix all the ingredients of the second marinade together in a bowl.

9. Divide the filling into 4 portions. Stuff each pocket fill to the fullest.

10. Holding each tangri carefully, spread the marinade all over, coating well on all the sides with the marinade. The legs should have a thick coating of the marinade. Let it marinate for 1 hour or more.

11. Heat a microwave oven on convection mode at 180oC. Place stuffed tangris on a well greased grill rack. Roast for 20 minutes. Check with a knife for doneness. Remove from oven. Serve hot in a platter with bed of onion rings. Place a row of lemon slices and chutney in a tomato basket.

Chef Kamini Srivastava
The Bakers Kitchen India
Video Edited By: Aayush Tandon
Videographer- Ramesh Sharma

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Anchor- Mahima Nigam & Ritvik Pandey
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Videographer- Ramesh Sharma

Get Your Marital Relationship Back on Track | Tips by Dr. Jai Madaan (Hon. ) To Bring Back Love And Passion Back To Your Marriage.

Recipe of Pink lady cocktail
Glass: Cocktail
Ingredients:
1 cup fresh watermelon or 1 cup water melon juice
A big scoop of vanilla ice cream or strawberry or cream
1 tbsp strawberry crush
1 tbsp lemon juice
Crushed Ice
To Garnish:
A wedge with (V) cuts on the skin and a ball of watermelon glass rim covered with grenadine and castor sugar

Method
1. Pass a toothpick through watermelon balls and then through a wedge of the watermelon. Cut the wedge a little and push on the wall of the glass. Keep glass aside. Also, coat the rim with castor sugar.
2. Put chopped watermelon along with the seeds in a mixes and blend to a puree. Strain to get 1 cup juice.
3. Put ice cream, strawberry crush and lemon juice in the mixer. Blend.
4. Put crushed ice in the glass. Pour the drink in a glass. Serve.

Serves: 1

Chef Kamini Srivastava (The Bakers Kitchen India)
Video Edited By: Aayush Tandon
Videographer- Ramesh Sharma

Recipe of Melons, basil and Mango salad.

Ingredients:
For salad:
150 gms watermelon – cut as you desire – cubes, slices, rounds
2 medium cucumber – deseeded and sliced
100 gms Mango – diced – without skin – 1 No.
1 No. red bell pepper – fresh – diced
1 No. yellow bell pepper – fresh (if available) – diced
25 gms coriander – chopped
20 gms celery – cut into strips
25 gms peanuts – roasted – crushed
Salt to taste (If required)
10 gms galangal – chopped
5 gms lime leaves – chopped
10 gms lemon grass – chopped
100 gms melon – honey dew (optional)
Spring Onions

For Dressing:
10 gms garlic – chopped
5 gms ginger – chopped
15 ml lemon juice
Salt to taste
10 ml rice vinegar
10 ml soy sauce
25 gms basil – broken
10 gms palm sugar

Method
1. Prepare the dressing by mixing together all the given ingredients.
Adjust seasoning. Refrigerate to chill.
2. In the Salad Bowl, mix together the watermelon,
melon (if using) along with all the given ingredients
except the peanuts and bean sprouts (optional). Refrigerate to chill.
3. Remove from the refrigerator, and pour over the dressing.
Toss well to mix.
4. Remove on the serving plate and top it up
with crushed peanuts and bean sprouts(optional).
5. Serve chilled.

Chef: Tarun Lal
Chef Tarun Lal is a renowned food consultant from ‘Chef and I’ and ‘Dii Consentes Hospitality’
Editing: Aayush Tandon
Videographer- Ramesh Sharma
​

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Anchor- Mahima Nigam
Editing- Aayush Tandon
Videographer- Ramesh Sharma

Recipe of Tofu Salad Wraps.

Tofu salad wraps
Ingredients:
Oil
4 olive oil whole wheat tortillas
20 gms tofu – firm – cut into fingers
30 ml greek yogurt – hung
40 gms oregano
4 gms chilli flakes
1 gms roasted cumin powder
1 gm lemon rind – grated
5 gms paprika
Salt to taste
10 gms garlic – chopped
2 gms nutmeg powder
40 gms romaine lettuce – shredded
10 to 12 tomato – seedless – cut lengthwise
80 gms cucumber – De-seeded and cut lengthwise

Method
1. Heat oil in a pan and add the tofu. Saute till lightly browned turning over as required.
2. Combine the Yogurt with oregano, salt, cumin and chilli flakes in a bowl. To this, add the paprika, lemon rind, salt and chopped garlic. Keep aside.
3. Mix cucumber, tomato, lemon rind and sprinkle a little salt, black pepper and paprika on top. Mix well.

For Assembly:
1. Heat a pan and warm the tortilla on one side.
2. Remove and spread the yogurt mixture on the warmed side.
3. Next top up the tortilla with the shredded romaine lettuce and arrange the vegetables and the Tofu on top of the lettuce and make a roll and secure.
4. Once rolled, heat a grill/griddle pan and put the Roll on top and heat on all sides giving slight colour. Remove.
5. Cut and serve.
​
Chef: Tarun Lal
Chef Tarun Lal is a renowned food consultant from ‘Chef and I’ and ‘Dii Consentes Hospitality’
Editing: Aayush Tandon
Videographer- Ramesh Sharma

Dry Chilli Chicken

Ingredients:

4 chicken legs boneless
100 ml oil for frying

For marination

10 gms chopped fresh red and green chillis
10 gms chilli paste (optional)
2- 3 ml soya sauce
2 gms salt
3 gms white pepper

For Batter:

100 gms flour
110 gms cornflour
5 gms salt
3 gms white pepper
10 gms fresh red and green chillis
2- 3 ml soya sauce

100 ml water
10 ml oil
10 – 12 pcs lemon wedges
2-3 ml soya sauce

Garnishes: Lemon wedges

Accompaniments:
1.Hot garlic sauce
2. Chilli paste

Method
1. Marinate the chicken legs and keep aside for 2-3 hours.
2. Meanwhile prepare a batter by adding all the ingredients.
3. Let the batter rest for at least 30 minutes.
4. Heat oil. Dip the marinated whole chicken legs in the batter and deep fry.
5. Remove when golden brown in colour. Drain excess oil.
6. Cut the fried chicken into 1″ bite size pieces.
7. Serve hot along with lemon wedges.

Remarks: For further enhancing the dish, toss the cut chilli chicken with pepper and salt

Chef: Tarun Lal
Chef Tarun Lal is a renowned food consultant from ‘Chef and I’ and ‘Dii Consentes Hospitality’
Video Edited By: Aayush Tandon

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Artists- Madhuri Bhaduri, Arpita Reddy, Swati Pasari, Trupti Joshi, Vijender Sharma.

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