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.
· 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
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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