Chef Shaleen Gambhir – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:15:37 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Shaleen Gambhir – USAPEEC https://usapeec.in 32 32 Chicken Kadhi Pakora https://usapeec.in/chicken-kadhi-pakora/ Thu, 02 Nov 2023 14:00:50 +0000 https://usapeec.in/?p=5368
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings

Ingredients

For Pakora
600 gm U.S. chicken thigh
200 gm gram flour
50 gm fenugreek seeds
5 gm carom seeds
50 gm onion, finely chopped
5 gm turmeric powder
Salt to taste
5 gm red chilli powder
A pinch of baking soda
250 ml oil

For Kadhi
250 gm sour yoghurt
100 gm gram flour
10 gm ginger garlic green chilli paste
5 cloves
5 gm cumin seeds
5 black peppercorns
4 dried red chillies
A pinch of asafoetida
10 gm ginger, chopped
100 gm onion, sliced

Directions

1. To make pakoras, combine sliced U.S. chicken thigh, fenugreek seeds, onion, gram flour, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder and baking soda. Mix well using sufficient water to make a soft mixture.

2. Heat a sufficient amount of oil in a kadai. Drop small portions of the gram flour mixture into the hot oil and deep fry till golden. Drain on absorbent paper and set aside.

3. To make kadhi combine yoghurt, gram flour, ginger garlic paste, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml of water and whisk well.

4. Heat oil in a deep nonstick pan, add clove, peppercorns, cumin seed, and fenugreek seed and saute.

5. Add asafoetida, chopped ginger and red chillies and mix well, add onion and saute till the onion is translucent.

6. Whisk the yoghurt mixture and add to the pan. Stir the mix and cook for 15-20 min, stirring continuously so no lumps are formed.

7. Place pakoras in a serving dish and pour the kadhi on top. Serve hot with rice or parantha.

]]> Turkey Roulade Mussalam https://usapeec.in/turkey-roulade-mussalam/ Tue, 05 Sep 2023 04:06:21 +0000 https://usapeec.in/?p=4438
  • Prep: 4 hours
  • Cook: 30 min
  • Yield: 4 servings

Ingredients

700 gm U.S. turkey breast
5 gm cumin seeds
1 gm saffron
10 gm preserved rose
50 gm water chestnuts
3 strands mace
4 green cardamom
4 gm nutmeg powder
5 cloves
2 sticks cinnamon
40 gm brown onion paste
20 gm ginger garlic paste
2 boiled eggs
5 gm green chilli paste
5 gm red chilli powder
5 gm turmeric powder
50 gm hung yoghurt
80 ml oil
salt to taste
5 bay leaf
150 gm chopped onion
5 gm garam masala powder
10 gm fresh coriander chopped
1 sliver leaf
100 gm chopped nuts

Directions

1. Debone the U.S. turkey and beat it to flatten it for roulade.

2. Make a paste of 2 teaspoons of cumin seed, mace, cardamom, cloves and cinnamon.

3. In a bowl prepare a stuffing with boiled egg, nuts, salt, preserved rose, water chestnut and powdered spices.

4. Stuff the turkey with this stuffing and prepare a roulade.

5. In a bowl mix together ginger garlic paste, brown onion paste, green chilli paste, ground spices, red chilli powder, turmeric powder, yoghurt, salt and one tablespoon oil. Marinate the turkey in this mixture for 3 to 4 hours in the refrigerator.

6. Heat the remaining oil in a deep pan, add the remaining cumin seeds, bay leaf and green chillies and saute for a minute. Add onions, saute it, and add the marinated turkey roulade along with the marinade. Saute, stirring lightly till the oil begins to separate.

7. Add just enough water to cover the turkey roulade, adjust the salt and cook till the roulade is done. Add saffron thread to add a nice golden colour. Transfer into a serving dish, sprinkle garam masala powder and garnish with coriander leaves, silver leaf and chopped nuts.

8. Serve hot with naan or rice.

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