RECIPES

RECIPES DARPAN

Tangdi Kebab

BY CHEF MANJIT GILL

Chef Manjit Gill was the first Indian bestowed with the exclusive honorary membership of WorldChef. He has had the privilege of serving former American President Barack Obama and Prince Charles and Lady Diana.

Ingredients

• 8 chicken drumsticks • 2 tbsps lemon juice • Rock salt • 2 tbsps garlic paste • 1 tbsp ginger paste • 1 tsp black peppercorn, freshly pounded • ½ tsp yellow chili powder • 1 tsp pomegranate seeds powder • ½ tsp ajwain • 1 tbsp green coriander stem • 3 tbsps ghee melted • 2 tbsps curd • 2 whole garlic, cut into half and grilled • Spice mix (1 tsp pomegranate + ½ tsp black salt + ½ tsp garam masala mixed together)

Preparation

• Wash the chicken drumsticks and pat dry. Make a deep cut with a sharp knife, one on the front and other on the back of the drumstick. • Add garlic, ginger paste, lemon juice and rock salt. Mix well and rub each chicken drumstick until it’s evenly coated. Squeeze each drumstick gently. • Keep chicken drumsticks in a ziplock plastic bag, sprinkle freshly pounded black pepper, yellow chili powder and ajwain. Mix well and vaccum pack the bag or zip lock by removing the air as much possible. Place it in the refrigerator for one to two hours.

• Take the chicken drumsticks out of the bag and place them in a large bowl. Add coriander stems, one tablespoon of ghee, and whisked curd mix, and rub each piece. • Cook in a moderate tandoor, BBQ on grill or in the preheated oven at 350°F until it reaches to the internal temperature of 165°F. • Remove in a platter, sprinkle mix spice on top, drizzle warm ghee and serve with a salad and lemon wedge.

Bajra Kheer

Ingredients

• ¼ cup pearl millet hulled or husked • 4 ½ cups milk, full cream • 2 tbsps raisins, cleaned • ¼ cup jiggery, powdered • 1 tsp cardamom powder • 1 gold leaf • 2 tbsps pistachios

Preparation

• In a pot, add husked pearl millet with one cup of water and milk and bring to a boil on medium heat. Stir occasionally while boiling. Once boiled, reduce the heat to low and let it simmer.

• Keep stirring so that it doesn’t stick to the base of the pot. It will take about 45 minutes for the millet to cook and the milk to reduce to the right consistency. • Add raisins after 20-25 minutes of simmering. Add powdered jaggery, cardamom powder and mix well, simmer for a minute or two.

• Remove from heat and let it cool, stir occasionally. Pour into cups, garnish with gold leaf and pistachio slivers. • Note: What is Hulled Millet? Millet is available in pearled whole or hulled form. However, it is only prepared as food after being hulled since the grain has a naturally hard, indigestible covering that is removed before it can be considered ready for cooking. Millets are gluten free, rich in fiber and proteins.

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