Dolce Dente » sanjeev kapoor

Quick Paneer Tikka

meggamoma — Thu, 16 Dec 2010 01:54:36 +0000

Whenever I find a recipe that tastes great and is quick and easy to make , I go for it . My family is crazy for paneer , an Indian cheese , closest in taste to ricotta , but much firmer and left to drain till it forms firmly into a cheese . Typically it is then cut and deep or shallow fried for a crusty exterior and a hot tender inside . The only real change I made to this recipe is the addition of some red food color and I omitted the green peppers , as I prefer the paneer without it .

Serves 4

Photograph by Rahul Mahtani

1 lb paneer ( available from Indian markets )

2 medium green bell peppers , cut into 1 inch pieces

3 tbs oil

1 tsp chaat masala

MARINADE

1/2 cup thickened yoghurt ( I use Greek yoghurt )

1 tsp each ginger and garlic paste

1/2 tsp red chili powder

a pinch of turmeric powder

1/2 tsp garam masala powder

2 to 3 tbs heavy cream

1 tsp fresh lemon juice

salt to taste

1/4 tsp red food color ( optional)

Cut paneer into 1 1/2 inch squares with half inch thickness .

Mix together all the ingredients of the marinade and marinade the paneer cubes in it for about 15 minutes . Heat oil in a saute pan, place in paneer cubes and fry till golden and crisp on the surface . Drain on absorbant paper .

Toss the bell peppers in the remaining marinade and saute them in the remaining oil in the pan for 2 to 3 minutes . Place a pepper piece on each paneer cube and pierce with a toothpick . sprinkle chaat masala and serve hot.

Black pepper chicken tikka

meggamoma — Mon, 13 Dec 2010 01:11:14 +0000

No matter the weather my family just loves to grill , with trhat in mind I set out to marinate this black pepper infused chicken , marinated in a variety of spices and yoghurt , skewered and grilled . As the rain would not let up we decided to heat our cast iron grill pan in the oven to 350*F , this takes about 20 minutes to come to temperature . The result? perfectly grilled , succulently moist chicken . A squeeze of fresh lemon juice and a little bit of fresh mint chutney finishes off the dish.

Serves 4

Photograph by Rahul Mahtani

1 lb boneless chicken , cut into 1 1/2 inch cubes

12 -15 black peppercorns , roasted and coarsely powdered

1 inch ginger

6 -8 garlic cloves

2 -3 green chilles

4 tbs vegetable or olive oil to baste

4 medium onions , sliced

1 cup thickened yoghurt ( I use greek lowfat yoghurt)

3 tbs heavy cream

1 tbs cornflour

1 egg white

1/2 tsp garam masala powder

salt

1/4 tsp crushed cardamons

Grind ginger , garlic and green chillis to a fine paste . Heat 4 tbs oil in a wok and saute onions till brown . Cool and grind to a paste .

In a large bowl combine browned onion paste , yoghurt , cream , cornflour , egg white , ginger garlic green chi;;i paste, garam masala powder , crushed black peppercorns , salt and cardamon powder.

Add chicken and refridgerate to marinate at least 1 hour .

Preheat oven to 350*F.

Skewer the chicken on to bamboo skewers . Baste with oil and roast chicken for about 15 minutes .

Serve with a squeeze of fresh lemon and green chutney.

Sichuan Chilli Potatoes

meggamoma — Thu, 11 Nov 2010 01:09:14 +0000

These Indian Chinese style potatoes are all at once comforting , spicy and delicious . They are a staple in our home , especially when my now , grown up boys , are home to visit . I have also made these with baby corn and mushrooms , it is equally delicious and , I guess more nutritious .

Sanjeev Kapoor

Serves 4

Photograph by Rahul Mahtani

4 to 5 medium sized potatoes , peeled , washed and cut into thick wedges

2 tbs oil + to fry potatoes

3 tbs cornstarch

1 medium onion , peeled and sliced

5 -6 garlic cloves , finely chopped

1 spring onion , chopped

Dried Red chilis , whole

8 Sichuan peppers ( optional )

1 tsp Red Chili paste ( I use Sriracha )

1 tsp soy sauce

1/2 tsp sugar

salt to taste

1 Tbs vinegar

Parboil potato wedges , drain and cool .

Heat oil in a wok , dust the parboiled potatoes with 2 tbs of cornflour and deep fry until golden brown and completely cooked and crisp . Remove and drain.

Blend 1 tbs cornstarch in 1/4 cup water .

Heat 2 tbs oil in a wok , break whole red chilis into 2 and stir fry briefly . Immediately add sichuan peppers , sliced onion , chopped garlic and continue to stir fry.

Stir in the red chili paste blended into a quarter cup of water , soy sauce , sugar and salt . Stir fry briefly . Add fried potatoes and toss to heat through .

Stir in blended cornstarch , toss well to mix and add vinegar . Stir fry for half a minute and serve garnished with chopped spring onion greens .

Stir fried Bean Curd with Asian greens

meggamoma — Fri, 15 Oct 2010 00:12:13 +0000

Being vegan is terrific when you can eat this way . The bean curd or tofu is stirfried lightly for a slight crunch , it then sits on a bed of bok choy ( a type of chinese cabbage ) ans broccoli , two vegetables so densely nutritious , you can feel terrific about what you have just eaten . Forget take out when you can have this dish on your table in mere minutes with no added MSG or clumpy cornstarch .

Sanjeev Kapoor

1/2 lb bean curd ( tofu ) cut into 3/4 inch cubes

2 Tbs oil

salt to taste

2 inches ginger , grated

1/2 tsp freshly ground black pepper

1 tbs lemon juice

1/2 medium broccoli , seperated into florets and blanched

4 Chinese cabbages ( bok choy ) roughly cut

4 to 5 cabbage leaves , shredded

10 garlic cloves , chopped

1 Tbs soy sauce

Heat one tablespoon of oil in a pan ; add the bean curd and stir fry for 3 to 4 minutes over medium heat . Sprinkle the salt , grated ginger , black pepper and lemon juice .

Heat the remaining oil in another pan . Add the broccoli florets , bok choy and cabbage and saute for 2 minutes . Sprinkle a little water . Add the garlic , soy sauce and a little more water and cook till the vegetables soften slightly .

Transfer the greens to a serving plate . Place the bean curd on top and serve hot .

Eggless chocolate mud pudding

meggamoma — Mon, 11 Oct 2010 01:00:24 +0000

This is my run to comfort chocolate dessert . it is warm and chocolatey gooey . To the eye as the dessert is taken out of the oven it looks like a well risen chocolate cake , but , when cut into , there emerges two seperate layers , “The pudding will seperate into two layer ;a gooey chocolate sauce topped with a light chocolate sponge . Needless to say , serve warm .

Sanjeev Kapoor

Serves 4

5 TBS cocoa powder

2 TBS unsalted butter

1/2 cup dark brown sugar

2 cups milk

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp ground cinnamon

Preheat oven to 350 *F. Lightly grease a 4 inch deep glass dish or loaf pan .

Place the butter , half the sugar and half the milk in a pan and heat gently , stirring from time to time, until the butter has melted and all the sugar has dissolved .Remove from heat .

Sift the flour , baking powder , cinnamon powder and one tablespoon of cocoa powder together into the pan and stir well to mix. Pour the mixture into the greased pan and level the surface .

Stir the remaining sugar and cocoa powder into a seperate bowl and mix well . Sprinkle the mixture over the pudding mixture in the dish . Pour the remaining milk over the pudding mixture.

Bake for fifty minutes or until the sponge has risen to the top and is firm to the touch . The pudding will seperate into two layers : a gooey chocolate sauce topped with a light chocolate sponge . Serve hot .

Microwave Eggless Chocolate Cake

meggamoma — Sun, 10 Oct 2010 23:29:14 +0000

Thanks to this recipe from Sanjeev Kapoor , I can have my cake and eat it in a few short minutes . Sometimes the craving for chocolate cake hits when I just do not have much time to preheat the oven and wait for the cake to bake . I love to serve this cake warm with a cold glass of milk and , if I feel indulgent a little whipped cream.

4 oz dark chocolate , grated ( I love lindt’s 90% chocolate for this )

1 1/3 cup All purpose flour

8 oz ( 2 sticks ) chilled butter , cubed , plus more for greasing

2 tsp baking powder

1 cup + 2 tbs powdered sugar

1 tsp vanilla extract

3/4 cup milk ( please use whole milk )

1/2 cup walnuts , chopped

grease an 8 inch round microwave safe dish.

Sift together the flour and baking powder into a bowl . Melt the chocolate and butter in a microwave safe bowl for one minute on high . Stir well to mix .

Add powdered sugar and vanilla and mix well ; Fold in the flour . Correct the consistency by adding milk . Add walnuts and mix gently .

Transfer the mixture to the greased dish . Cook for 7 minutes on High . Leave the cake to stand for 5 minutes .

Cool , slice and serve .

Rich chicken and pistachio curry

meggamoma — Sun, 14 Mar 2010 01:41:19 +0000

Pistewala Murgh is a delicious , creamy , rich chicken curry . Typically I serve this for company when I want to pull out all the stops , but , on occasion , I serve this for a simple romantic dinner with my husband . I know pistachios are not always on hand , so I have made this with cashews or even macadamia nuts .

Sanjeev Kapoor

1 lb boneless chicken , cut into half inch pieces

2 large onions , boiled till tender in 1 cup water

1 inch piece ginger , 4 to 5 cloves garlic , ground to a fine paste

4 green chillies , finely chopped

1/2 cup yogurt, whisk

1/2 cup pistachio nuts

4 tbs oil

2 tbs coriander powder

1/2 tsp white pepper powder

salt to taste

1/2 cup heavy cream

1/2 tsp garam masala

Drain the onions , cool slightly and grind to a paste . Soak pistachio nuts in hot water for 10 minutes , drain and peel . Reserve a few pistachio nuts for garnish .

Grind the remaining peeled pistachio nuts with chopped green chillies to a fine paste , adding a little water .

Heat oil in a pan , add boiled onion paste and saute for 3 to 4 minutes or until oil starts oozing out , careful not to brown the onions .

Add the ginger garlic paste and stir fry briefly . Add coriander powder , white pepper and salt ; mix well . Stir in pistachio and green chillies paste and cook for a minute .

Add chicken pieces and saute for 2 minutes . Reduce heat , add 1 cup water and simmer for 4 to 5 minutes or until the chicken is completely cooked . Stir in yogurt and continue to simmer for 2 minutes , stirring occasionally .

Stir in fresh cream , sprinkle garam masala powder , remaining pistachio nuts and serve hot .

Mushrooms in Volcanic black pepper sauce

meggamoma — Tue, 01 Dec 2009 00:42:56 +0000

What a great presentation these mushrooms make . i like to serve them as an appetizer with the sauce on the side . The mushrooms ( of your choice , I like baby bellas ) are grilled and just as they are done , brushed with some of the sauce and served . Careful not to brush on the sauce too early as the peppercorns burn very easily.

Adapted from Sanjeev Kapoor

serves 8

1/4 cup black peppercorns , try to use Tillicherry they are most flavorful

3/4 cup vegetable oil

3 medium onions , sliced

30 cloves garlic , sliced

4 one inch pieces ginger , sliced

3/4 cup vegetarian oyster sauce

1 1/2 cups tomato ketchup

1/2 cup plus 2 tbs Rice wine vinegar

5 tsp sugar

3 tbs dark soy sauce

3 1/2 tsp salt

16 medium button mushrooms

1 tbs freshly squeezed lemon juice

Crush the black peppercorns in a spice grinder . Heat oil in a pan , add onions and saute for a minute . Add ginger and garlic and saute for 2 minutes. Add crushed peppercorns and continue to saute for 2 minutes . Add vegetarian oyster sauce and ketchup and mix. Add vinegar , sugar , dark soy sauce and salt and stir. Stir over low flame till sauce is thick enough to lightly coat mushrooms . Blend in blender till smooth . Set aside.

String the mushrooms on to toothpicks and place them on a preheated grill pan . Sprinkle on lemon juice then salt and continue grilling . Sprinkle some water on the mushrooms and grill until almost done . Lightly brush on some sauce onto the mushrooms , cook for a minute more . Serve hot with the extra sauce on the side .

Vegetable seekh Kabab

meggamoma — Sun, 06 Sep 2009 01:10:10 +0000

Ever wondered what to throw on the grill as a vegan or vegetarian besides a veggie burger ? This well flavored loaded kabab is just the thing , from acclaimed chef Sanjeev Kapoor. He suggests grilling these on a stone , but honestly I do them directly on the grill as I am not sure what stone he is talking about . Alternatively I have placed them in the oven on a preheated pizza stone….just delicious. I serve them with a green salad and sliced red onions.

15 -20 French beans , chopped

1/4 cup Cabbage , finely chopped

4 Medium carrots chopped

3/4 cup green peas , blanched

2 Tbs plus more for basting

3 1/2 tbs gram flour (available in Indian stores or health food stores)

1 tsp Caraway seed ground

2 tbs Ginger and garlic grated

4 green serrano chillies chopped

3 medium potatoes , boiled and mashed

1 1/2 corn kernels , boiled

salt to taste

3 tsp Chaat masala ( available from Indian markets )

2 tbs ground cashewnuts

Heat 2 tablespoons oil in a pan , add french beans , cabbage and carrots and mix . Push to one side. Add green peas on the other side and mash them . Mix everything together and cook for 3 to 4 minutes . Push to one side of the pan . On the other side of the pan , roast the gram flour and caraway powder for 2 minutes. Mix the vegetable and gram flour mixture and stir in the ginger and garlicthe green chilis and mix well and saute for 30 seconds . Place the potatoes in a bowl, corn , salt , 2 tsp chaat masala , cashewnut powder and the vegetables in the pan , MIX WELL.

Divide into 16 equal portions . Holding up a bamboo skewer Pree each potion on the sticks pressing onto the stick till it is evenly latered.Press the ends to seal firmly. Season the grill ( or grill stone ) with oil and heat . Place kebabs on grill and cook, basting with oil on each side , for about 3 minutes or until lightly colored all around .

Serve hot sprinkled with the remaing chaat masala.

Sour and spicy prawn soup

meggamoma — Sat, 15 Nov 2008 00:59:02 +0000

Its that time of year when a bowl of soup just hits the spot. There is nothing like a sour and spicy version to clear up the sinusis. whatever the reason you will love this version by Sanjeev Kapoor ,his take on fusion Thai.

12-16 medium prawns

4 cups chicken stock,if store bought ,low sodium .

1 inch piece ginger,sliced

2 green chilis,roughly chopped

2 one inch lemon grass stalks,roughly chopped

1 teaspoon lemon rind

3 kaffir lime leaves

6-8 fresh button mushrooms,sliced

1/2 tablespoon fish sauce (optional)

2 tablespoons lemon juice

salt ,to taste

1 fresh red chili,cut into slivers

2 tablespoons fresh coriander leaves,roughly chopped

2-3 small spring onions,coarsely chopped.

Peel and devein prawns,reserve the prawn head and shells.

Pour chicken stock into large deep pan. Add prawn shells ,ginger,green chilis, lemon grass, lemon rind and kaffir lime leaves ,bring to a boil,cover,lower heat and simmer for 15 minutes. Strain the mixture and return the strained stock to the pan;bring to a boil again.

Add prawns and button mushrooms. Simmer for 2-3 minutes,and stir in the fish sauce and lemon juice. Add salt to taste ,stir and serve immediately garnished with red chilis and coriander.