Wedding Special Recipe: The fun of eating at a wedding celebration is complete only when the menu has a touch of taste and creativity. With this in mind, renowned celebrity chef Harpal Singh Sokhi has shared the recipes of 4 special wedding starters.
Semolina Orange Cinnamon Cake
Material: Sugar ½ cup (110 gms), Ghee/Butter (melted) 80 gms, Orange zest 4 gms, Maida ½ cup (100 gms), Semolina ½ cup (100 gms) Baking powder 1 tsp, Baking soda ½ tsp, Green cardamom powder ½ tsp, Cinnamon powder 1 tsp, Vanilla essence 1 tsp, Orange juice ½ cup (100 ml), Assorted Nuts chopped 40 grams, milk ½ cup, icing sugar (for decoration), chocolate sauce (for decoration).
Method: Take an orange and grate its peel with a zester. Make sure that only the orange part is zested and not the white part, otherwise the cake will taste bitter. Add melted butter and powdered sugar in a bowl, mix well with a rubber spatula so that there are no lumps. all dry
Sieve the ingredients (flour, semolina, baking powder, baking soda, cardamom powder, cinnamon powder) and mix together so that there are no lumps in the batter. Now add vanilla essence, orange juice and chopped nuts. Mix everything well. Then add milk to make the batter moist. Take a round baking mould, cover all its parts with butter paper and pour the cake mixture into it. Preheat the oven to 180°C. Preheat for 15 minutes. After the oven is preheated, place the mold in the oven and cook at 180°C. Bake for 40 minutes. Keep in mind that after 15 minutes, cover the mold with cling foil so that the top part of the cake does not burn. After 40 minutes, remove the cake from the oven and keep it to cool.
Remove the cake from the mold and place it on a plate or chopping board. Sprinkle icing sugar on top and drizzle some chocolate sauce on top for decoration.
Thecha Paneer
Material: Oil 1 tbsp, cumin ½ tsp, garlic ½ cup, peanuts ½ cup, grated dry coconut ½ cup, green chillies 15, white sesame seeds 1 tsp, salt as per taste, fresh coriander 1 cup, curd 3
Table spoon, Paneer 250 grams, Oil 1 tsp, Red chili powder 1 tsp, Chaat masala ½ tsp, Chaat masala (for sprinkling), Red chili powder (for sprinkling), Coriander leaves for decoration.
Method: Heat 1 tablespoon oil in a pan on medium flame. Add cumin, garlic, peanuts, grated dry coconut and green chillies and fry for 1 minute until they start crackling. Now add white sesame seeds and fry for 1 minute until golden.
Take out the prepared mixture in a grinder, add salt, fresh coriander and curd to it and prepare a smooth paste. This will be thecha paste. Cut the cheese into cubes. In the same pan, heat 1 tsp oil and fry the paneer cubes until golden brown from all sides. Then take out the cheese and keep it aside. Now add thecha paste in the same pan, add red chilli powder and chaat masala. Add the roasted paneer to the paste, mix well and cook for 2-3 minutes so that the paneer gets coated well with the spices. Take out the thecha paneer in a serving plate and sprinkle chaat masala and red chilli powder on top. Garnish with fresh coriander leaves and serve with hot roti, paratha or rice.
Paneer Chettinad
For Chettinad Masala: Coriander seeds 1 tsp, Cumin ½ tsp, Fennel ½ tsp, Fenugreek ½ tsp, Cinnamon ½ inch piece, Black cardamom 1, Black pepper 1 tsp, Mace 1, Cloves 3, Bay leaf 1, Dry red chilli 5-6, Curry leaves 7-8, Stone flower 1, Green cardamom 4, Star anise).
For tadka and gravy: Oil 2½ tbsp, Bay leaves 2, Green cardamom 3, Star anise 1, Cumin ½ tsp, Dry red chilli 3, Curry leaves 6-7, Onion chopped 1, Ginger chopped 1 tsp, Green chilli
Chopped 2-3, Ginger-garlic paste 1 tbsp, Tomato chopped 2, Salt as per taste, Coriander powder 1 tsp, Red chilli powder 1 tsp, Turmeric powder ½ tsp, Black pepper crushed ½ tsp, Water as required, Fresh coconut grated 2 tbsp + 1 tbsp.
Main Ingredients: Paneer 250 grams (cut into cubes), tamarind paste 1 tablespoon, coriander chopped 2 tablespoons, water as required, black pepper crush (for sprinkling), coriander chopped (for decoration).
Method: In a pan, dry roast coriander seeds, cumin seeds, fennel, fenugreek, cinnamon, black black cardamom, black pepper, mace, cloves, bay leaf, dry red chilli, curry leaves, singar patthar, green cardamom and star anise on medium flame until aroma starts coming out. Put it in a mixer jar and grind it into a coarse powder.
It is called Chettinad masala. Heat oil in a pan. Add bay leaves, green cardamom, star anise, cumin, dry red chilli and curry leaves in oil and fry for 1 minute. Now add chopped onion and fry for 3-4 minutes until it turns golden brown. Add chopped ginger and green chilli and fry for 1 minute. Add ginger-garlic paste and fry for 1 minute. Add chopped tomatoes and salt, cook until tomatoes become soft. Add coriander powder, red chilli powder, turmeric, crushed black pepper and Chettinad masala and fry for 1 minute. To make the gravy sauce, add water as required and cook on low flame for 5-7 minutes so that the spices dissolve well. Prepare a smooth paste by adding 2 tablespoons coconut and some water in a mixer. Grated coconut paste and 1 tbsp
Add coconut to the pan and mix well. Cut the cheese into cubes. Add tamarind paste and mix. Add chopped coriander, cheese and water and cook on low flame for 5-6 minutes so that the gravy becomes good. Take out the prepared Paneer Chettinad in a serving bowl and garnish with crushed black pepper and chopped coriander. Serve hot. It is perfect with rice, roti or dosa.
Patra Spinach Katori Chaat
Material: Arbi leaves 1 bunch, sugar 2 tbsp, gram flour 1 cup, black salt 1 tsp, red chilli powder 1 tsp, celery ½ tsp, turmeric powder ½ tsp, chaat masala ½ tsp, salt as per taste, tamarind paste 2 tbsp, water as required, spinach leaves 1 bunch.
For sweet chutney: Water 1½ cups, sugar 1 cup, red chili powder 1 tsp, black salt 1 tsp, chaat masala 1 tsp, celery ½ tsp, salt as per taste, dry ginger powder 1 tsp, fennel powder ½ tsp.
For green chutney: Fresh coriander 1 cup, mint leaves ½ cup, chopped ginger 1 tablespoon, chopped green chilli 1 teaspoon, black salt 1 teaspoon, chaat masala 1 teaspoon, salt as per taste, ice cubes as required, water 1 tablespoon, lemon juice ½ lemon.
For chaat topping: Boiled potatoes (cut into pieces) 2, red chilli powder 1½ tsp, chaat masala 1 tsp, black salt ½ tsp, lemon juice ½ lemon, boiled green peas 2 tbsp, boiled green sprouts 2 tbsp, sugar 1 tbsp, curd 1 cup, ice cubes 5-6, rose water ½ tsp, oil (for frying), red chilli powder (for sprinkling) For garnishing), chaat masala (for sprinkling), chopped onion (for garnishing), chopped tomato (for garnishing), chopped green capsicum (for garnishing), pomegranate seeds (for garnishing), nylon sev (for garnishing).
Method: Mix sugar, gram flour, black salt, red chilli powder, celery, turmeric powder, chaat masala, salt and tamarind paste in a bowl. Then add water little by little and prepare a thick and smooth paste. Wash taro leaves and wipe them with a clean cloth. Take a leaf and place its veined side up. Trim thick veins with a knife. Spread gram flour paste evenly on the leaves.
Place spinach leaves on it. Then place another taro leaf and apply the paste. Similarly, make a layer of 3-4 leaves, fold the edges and make a tight roll.
Place the prepared rolls in a steamer and steam for 20-25 minutes on medium flame. Place a saucepan on medium flame and add water, sugar, red chilli powder, black salt, chaat masala, celery, salt, dry ginger powder and fennel powder. Cook while stirring for 4-5 minutes until the chutney thickens. Now in mixer jar add fresh coriander, mint, chopped ginger, chopped green
Add chilli, black salt, chaat masala, salt, ice cubes and some water and grind it finely. Squeeze half a lemon into it and mix well. Take out the green chutney in a small bowl and keep it aside. Add boiled potatoes in a mixing bowl and mash well.
Now add red chilli powder, chaat masala, black salt, lemon juice, boiled green peas and boiled sprouts and mix everything well. In another bowl, add sugar, curd, ice cubes and rose water and whisk. Lightly grease your molds (steel bowl or muffin cups) with oil. Cut the steamed rolls into small pieces, put them in the mold and place another mold on top and press gently so that they take the shape of a bowl. Heat oil in a pan on medium flame and fry the prepared Katris until they become golden and crisp. fried
Place the bowls in a plate and top them with prepared potato mixture, sweet chutney, green chutney, sweet curd, chaat masala, red chilli powder, finely chopped onion, tomato, pomegranate seeds and nylon sev and serve.
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