CHEF MANJIT SINGH GILL SHARES A YUMMYLICIOUS RECIPE MADE USING THE KITCHENAID STAND MIXER TO TRY THIS FESTIVE SEASON
 |
“My kitchen is a mystical place, my temple. It is
where the learning of the past transfer into the future.”...Chef Manjit Singh Gill, Corporate Chef ITC Hotels
|
TAR BADAM MEWA PALAK
Fresh green
almonds of the season cooked along with pistachio, cashew nuts, raisins and
spinach and carefully spiced.
INGREDIENTS
Shelled green
almonds: 1 Cup; Pistachio: ¼ cup; Cashew nuts: ¼ cup; Raisins: tbsp.; Cold pressed Mustard oil: 2 ½ tbsps.; Fenugreek
seeds: ¼ tsp.; Mustard seeds: ¼ tsp.; cumin seeds: 1 tsp.; White Sesame seeds:
1 tsp.; Dried red chilli broken into 2-3 pieces: 1 no; grated Jaggery: 2tbsp.; finely
chopped ginger: ¾ tbsp.; Green Chillies
cut into halves lengthwise: 2 nos; Fresh green spinach, trimmed washed well,
cut into large pieces : 1 kg; Fresh coconut, cut into small dices: ½ cup; Salt:
to taste; Cream: 3 tbsp. ; Nutmeg grated: ¼ tsp.
PREPARATION:
1.
Soak
peeled fresh almonds in ¾ cup of water. Pistachio, cashew nuts and raisins in
separately each in ¾ cup of water over night or 5 -6 hours. Strain and reserve
the water.
2. Rub
pistachio in the kitchen cloth little hard to remove the skin. Remove the
loosen skins. Wash all the fruits in fresh water and drain well.
3.
Heat
the mustard oil to just the smoking point on medium heat in thick bottom pan,
remove from heat and let it cook for a minute.
Place pan back on low heat, add fenugreek seeds, stir for a second, add
mustard seeds & cumin seeds, stir for few seconds. Finely add sesame seeds
stir for few seconds add now broken dried red chilli stir until pleasant aroma
starts from spices.
4.
Add
grated jaggery stir continuously until jaggery caramelises. Stir in the chopped
ginger; slit green chillies, almonds, cashew nuts, coconut dices. Sprinkle
little salt stir and then add spinach mix slowly until spinach and masala
mixed. Add the reserved water ½ - ¾ cup. Let it cook on medium - high heat for
6 - 8 minutes or the moisture is evaporated. Remove and place in the shallow
casserole.
5.
Mix
grated nutmeg and cream well and pour over the spinach and almonds. Let it cool
or if it prepared in advance then refrigerate when cool.
DOUGH FOR BAKING:
Whole wheat flour:
1 ¾ cup; Salt: ½ tsp.; Sugar: ½ tsp.; Desi Ghee: 4 tbsp.
PREPARATION:
1. Put
flour in the large bowl, add desi ghee and work with your fingers. Pour measured
water and make the dough.
2.
USING KITCHENAID STANDMIXER IS HIGHLY
RECOMMENDED. It takes less
time and is easy and clean. Fix the bowl and dough hook. Put the flour, salt
and sugar, start the mixer at the lowest speed and run for 8 – 10 seconds. Now
starts pouring 3 Tbs. melted desi ghee and let mixer run for 15 – 20 seconds
until the mixture takes the consistency of fresh bread crumbs. While kitchen
aid running add ¼ cup of warm water 40degree Centigrade or 100 degree
Fahrenheit in a steady stream. The flour will become a mass, add another ¼ cup
of water in dribbles until dough forms a smooth ball and the bowl is clean. If
the dough is little thin then some flour may be dusted or if the dough is hard
then little water may be added continue machine running. Once a bowl is formed
let it run for 15 – 18 seconds to give smoothness and elastic to feel. Let it
rest in the bowl for few minutes and then remove from the bowl. Place in
another bowl, cover with a wet cloth and let it rest for 20 – 25 minutes.
3.
Knead
the dough again for a minute. Take 1/3 of the dough, roll into a smooth ball.
Cover with a plastic film and set aside. Flatten the ball and dust with flour
on both sides and roll into little bigger than the size of the casserole.
COVERING WITH DOUGH AND BAKING:
Make the sides
of the ready casserole with water; now lift the dough carefully with the
rolling pin. Cover the casserole and press the hanging dough on the wet sides
of the casserole. Brush melted desi ghee on top and bake in a preheated oven at
180 degree Centigrade or 345 degree Fahrenheit for 12 - 15 minutes.
Serve hot and
cut the crust and enjoy flavours and served with emotions.
