3 Course Meal with Pankaj in 30 minutes I Special Menu I 30 मिनट में 3 कोर्स मील I Pankaj Bhadouria

3 Course Meal with Pankaj in 30 minutes I Special Menu I 30 मिनट में 3 कोर्स मील I Pankaj Bhadouria


Sharing the 2nd Episode of 3 Course Meal in 30 minutes with you! This is a very special episode of 3 Course Meal and the menu for our 3 Course meal is Ghugni Matar Canapés for starters, Murg Zafrani Pulao for main course and Shahi Tukda for dessert.
The shahi tukda is quite special because do not need to fry any bread to make the shahi tukda!
So check out the 2nd Episode of 3 Course Meal with Pankaj in 30 minutes!!


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Recipes:

Ghugni Matar Canapés
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 3-4

Ingredients:
1 cup frozen green peas
1 tsp cumin seeds
1/4 tsp hing
¼ cup mint leaves
¼ cup coriander leaves
50g processed cheese
200g papdi
2 green chilies
Salt
Chat masala
Pomegranate seeds to serve
Fine sev to serve

Method:
Heat the ghee in a pan. Add the cumin seeds and the hing. Allow to splutter. Add the chopped onions and sauté for 4-5 minutes till the onions are translucent. Add the frozen peas, salt to taste and cook for 3-4 minutes till the moisture begins to dry. Remove from heat and cool. Grind to a coarse paste with the mint leaves, coriander leaves, green chilies and the cheese. Fill in a piping bag. Pipe out over papdi. Garnish with sev and pomegranate seeds and serve.

Murg Zafrani Pulao
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3-4

Ingredients:
2 cup basmati rice
2” cinnamon stick
1 tsp yellow chili powder
1 star anise
2- bay leaves
1 tsp caraway seed
1 mace blade
5-6 green cardamom
1 black cardamom
2 tbsp ginger-garlic paste
1 cup curd
2 green chilies
1 g saffron
1/2 cup milk
mint leaves
1 kewra water
1/4 cup slivered almonds
salt
1 tsp Javitri ilaichi powder
750g boneless chicken
1 tsp mace cardamom powder
Method:
Wash and soak the rice. In a bowl, mix the yoghurt, ginger garlic paste, yellow chili powder, salt, mace cardamom powder, 2 slit green chilies and mix well. Add the boneless chicken and set aside for 10 minutes.
Heat the oil in a pan. add the whole spices and allow to splutter. Add the marinated chicken and cook for a few minutes. Add drained rice, sauté till the rice begins to glisten. Add 3 cups water, salt to taste and cook till ¾ done. Now pour over the saffron soaked in warm milk, sprinkle cardamom powder and the kewra water. Cover and cook for 5-6 minutes over low heat. Remove from heat and allow to stand for 5 minutes. Serve.


Saunfiyan Shahi tukda
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 3-4

Ingredients:
200g Rusk
1 Litre Milk
2 tbsp Khoya
1 tsp fennel seeds
Dried Rose petals
Sliced almonds
Sliced pistachio
¾ cup Sugar

Method:
Bring the milk to boil in a wide pan. Add the fennel seeds, khoya and cook for a few minutes. Add the sugar and cook for 2 minutes. Now arrange the rusk slices over it and cook for 3-4 minutes. Remove from heat. To serve, transfer to a serving dish, garnish with rose petals, pistachios and almonds and serve.


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