<p>Khatta Meetha Chicken Kebab <br /><em><br />Ingredients<br /></em><br />Veg mayonnaise - 60 g (3 tbsp) <br />Tamarind pulp - 2 tsp <br />Tandoori mayonnaise - 1 tbsp <br />Red chili powder - 1 tsp <br />Ginger garlic paste - 1 tsp<br />Lemon juice - 1 tsp <br />Garam masala powder - 1 tsp <br />Roasted gram flour - 1 tbsp <br />Red, yellow and green bell pepper, deseeded and cubed - ¼ each<br />Onion, cubed - 1 medium <br />Boneless chicken, diced - 150 gm <br /><em> <br />Method </em><br /><br />For marination: In a bowl, add veg mayonnaise, tamarind pulp, tandoori mayonnaise, red chili powder, ginger garlic paste, lemon juice, garam masala and roasted gram flour. Mix well until smooth mixture is formed.<br /><br />In above marination add bell peppers, onion, chicken and mix well. Place chicken and <br />vegetables alternatively in skewers and keep in refrigerator for 30 minutes. <br /><br />Preheat the oven to 220 °C. Place skewers in oven and cook for 10- 12 minutes or till cooked.<br /><br />Remove from oven and serve hot.<br /><br />Chef Ranveer Brar<br />Dr. Oetker Creative Kitchen<br /><br /><br />Hyderabadi Mirchi Ka Salan<br /><br /><em>Ingredients</em><br /><br />Sesame seeds - ½ tsp<br />Coriander seeds - ½ tsp <br />Whole red chillies - 1-2 <br />Desiccated coconut <br />powder -1 tbsp<br />Vegetable oil - 1 tsp <br />Curry leaves - 5-6 <br />Turmeric powder - ½ tsp<br />Coconut milk - 100 ml <br />Crunchy Peanut butter <br />- 60 g (4 tbsp)<br />Water -100 ml<br />Large green chillies, fried - 100 g <br />Salt to taste<br />Lemon juice - 1 tbsp<br />Coriander leaves, chopped - 4 to 5 <br /><br /><em>Method </em><br /><br />Heat non-stick pan (low flame) add sesame seeds, coriander seeds, red chillies and coconut powder. Roast the spices for 1 minute and let it cool.<br /><br />In a blender jar add above mixture and grind it to form a thick paste.<br /><br />Heat oil in a non-stick pan (low flame) add curry leaves, turmeric powder, coconut milk, peanut butter and water. Stir and add above paste. Cook this mixture for 3-4 minutes or till it thickens.<br /><br />Add fried chillies to above mixture, season with salt and add lemon juice. Garnish with corinader leaves and serve hot.<br /><br />Chef Gaurav Chadha<br />Dr Oetker, Creative Kitchen <br /><br /><br />Sheermal<br /><br /><em>Ingredients</em><br /><br />Refined flour (maida) - 2 cups <br />Sugar - 2 tps<br />Warm milk - 3/4 cup <br />A few saffron threads<br />Skrewpine essence (kewra jal) - 2-3 drops<br />Pure ghee - ¼ cup <br />Nutralite for greasing - 2 tablespoons <br />Salt to taste<br /><br /><em>Method</em></p>.<p><br />Sift refined flour with salt into a bowl.<br />Dissolve sugar in 3/4th fourth cup of warm milk. Soak saffron in three <br />tablespoons of warm milk.<br /><br />Add sweetened milk and two to three drops of screwpine essence to the sifted flour and mix well. Add 1/8th cup of water and knead into a soft dough. Cover with a damp cloth and set aside for ten minutes.</p>.<p><br />Melt ghee and add it to the dough, incorporate it well. Knead again into a soft dough.<br />Cover and rest the dough for ten minutes.<br /><br />Divide the dough into sixteen equal portions and shape them into balls, cover and set aside for 10 minutes.<br /><br />Preheat oven to 240 degrees. Flatten the balls on a lightly floured surface and roll out each ball into six-inch disc. Prick the entire surface with a fork.<br /><br />Grease a baking tray with Nutralite, arrange the discs on it and bake in the preheated oven for five minutes.<br /><br />Remove, brush sheermal with the saffron-flavoured milk and bake again for three to four minutes or till cooked through.<br /><br />Remove, brush with Nutralite and serve immediately.<br />Chef Sanjeev Kapoor<br /><br /><br />Kesari Phirni<br /><br /><em>Ingredients</em><br /><br />Skimmed milk - 2 cups<br />Rice, soaked - 3 tbs<br />Saffron a few strands<br />Pistachios - 3-4<br />Sugar Free - 3 teaspoons<br />Green cardamom powder<br /> - ¼ tsp<br /><br /><em>Method </em><br /><br />Boil milk and set aside. Drain and grind the rice coarsely.<br />Soak saffron in one tablespoon of milk. Blanch pistachios, peel and cut into slivers.<br />Add rice paste to the milk and cook stirring continuously so that there are no lumps.<br />Add Sugar Free and mix. Add green cardamom powder, saffron milk and mix. When the mixtures starts thickening take it off the heat.<br /><br />Pour into soaked kasoras.<br />Garnish with pistachio slivers and keep them in the refrigerator to chill.<br /> Served chilled.<br />Chef Sanjeev Kapoor</p>
<p>Khatta Meetha Chicken Kebab <br /><em><br />Ingredients<br /></em><br />Veg mayonnaise - 60 g (3 tbsp) <br />Tamarind pulp - 2 tsp <br />Tandoori mayonnaise - 1 tbsp <br />Red chili powder - 1 tsp <br />Ginger garlic paste - 1 tsp<br />Lemon juice - 1 tsp <br />Garam masala powder - 1 tsp <br />Roasted gram flour - 1 tbsp <br />Red, yellow and green bell pepper, deseeded and cubed - ¼ each<br />Onion, cubed - 1 medium <br />Boneless chicken, diced - 150 gm <br /><em> <br />Method </em><br /><br />For marination: In a bowl, add veg mayonnaise, tamarind pulp, tandoori mayonnaise, red chili powder, ginger garlic paste, lemon juice, garam masala and roasted gram flour. Mix well until smooth mixture is formed.<br /><br />In above marination add bell peppers, onion, chicken and mix well. Place chicken and <br />vegetables alternatively in skewers and keep in refrigerator for 30 minutes. <br /><br />Preheat the oven to 220 °C. Place skewers in oven and cook for 10- 12 minutes or till cooked.<br /><br />Remove from oven and serve hot.<br /><br />Chef Ranveer Brar<br />Dr. Oetker Creative Kitchen<br /><br /><br />Hyderabadi Mirchi Ka Salan<br /><br /><em>Ingredients</em><br /><br />Sesame seeds - ½ tsp<br />Coriander seeds - ½ tsp <br />Whole red chillies - 1-2 <br />Desiccated coconut <br />powder -1 tbsp<br />Vegetable oil - 1 tsp <br />Curry leaves - 5-6 <br />Turmeric powder - ½ tsp<br />Coconut milk - 100 ml <br />Crunchy Peanut butter <br />- 60 g (4 tbsp)<br />Water -100 ml<br />Large green chillies, fried - 100 g <br />Salt to taste<br />Lemon juice - 1 tbsp<br />Coriander leaves, chopped - 4 to 5 <br /><br /><em>Method </em><br /><br />Heat non-stick pan (low flame) add sesame seeds, coriander seeds, red chillies and coconut powder. Roast the spices for 1 minute and let it cool.<br /><br />In a blender jar add above mixture and grind it to form a thick paste.<br /><br />Heat oil in a non-stick pan (low flame) add curry leaves, turmeric powder, coconut milk, peanut butter and water. Stir and add above paste. Cook this mixture for 3-4 minutes or till it thickens.<br /><br />Add fried chillies to above mixture, season with salt and add lemon juice. Garnish with corinader leaves and serve hot.<br /><br />Chef Gaurav Chadha<br />Dr Oetker, Creative Kitchen <br /><br /><br />Sheermal<br /><br /><em>Ingredients</em><br /><br />Refined flour (maida) - 2 cups <br />Sugar - 2 tps<br />Warm milk - 3/4 cup <br />A few saffron threads<br />Skrewpine essence (kewra jal) - 2-3 drops<br />Pure ghee - ¼ cup <br />Nutralite for greasing - 2 tablespoons <br />Salt to taste<br /><br /><em>Method</em></p>.<p><br />Sift refined flour with salt into a bowl.<br />Dissolve sugar in 3/4th fourth cup of warm milk. Soak saffron in three <br />tablespoons of warm milk.<br /><br />Add sweetened milk and two to three drops of screwpine essence to the sifted flour and mix well. Add 1/8th cup of water and knead into a soft dough. Cover with a damp cloth and set aside for ten minutes.</p>.<p><br />Melt ghee and add it to the dough, incorporate it well. Knead again into a soft dough.<br />Cover and rest the dough for ten minutes.<br /><br />Divide the dough into sixteen equal portions and shape them into balls, cover and set aside for 10 minutes.<br /><br />Preheat oven to 240 degrees. Flatten the balls on a lightly floured surface and roll out each ball into six-inch disc. Prick the entire surface with a fork.<br /><br />Grease a baking tray with Nutralite, arrange the discs on it and bake in the preheated oven for five minutes.<br /><br />Remove, brush sheermal with the saffron-flavoured milk and bake again for three to four minutes or till cooked through.<br /><br />Remove, brush with Nutralite and serve immediately.<br />Chef Sanjeev Kapoor<br /><br /><br />Kesari Phirni<br /><br /><em>Ingredients</em><br /><br />Skimmed milk - 2 cups<br />Rice, soaked - 3 tbs<br />Saffron a few strands<br />Pistachios - 3-4<br />Sugar Free - 3 teaspoons<br />Green cardamom powder<br /> - ¼ tsp<br /><br /><em>Method </em><br /><br />Boil milk and set aside. Drain and grind the rice coarsely.<br />Soak saffron in one tablespoon of milk. Blanch pistachios, peel and cut into slivers.<br />Add rice paste to the milk and cook stirring continuously so that there are no lumps.<br />Add Sugar Free and mix. Add green cardamom powder, saffron milk and mix. When the mixtures starts thickening take it off the heat.<br /><br />Pour into soaked kasoras.<br />Garnish with pistachio slivers and keep them in the refrigerator to chill.<br /> Served chilled.<br />Chef Sanjeev Kapoor</p>
