Akshay Kumar - Master Chef India Host Recipe
For Momo:
• 50 g Cabbage
• 50 g Carrots
• 3 Mushrooms
• 1 Spring onions with greens
• A few sprigs coriander leaves
• Salt to taste
• White pepper powder
• 1 1/2 tsp Oyster saucet
• 1 tsp Dark soya sauce
• 1” Ginger
• 4 Cloves garlic
• 1 1/2 tsp Sesame oil
For Dough:
• 1 cup Refined flour
• Salt to taste
• Water
For Pad Thai Noodles:
• 2 Asparagus
• 2 Baby corn
• 1/2 Red capsicum
• 1/3 Cup bean sprouts
• 1 Spring onions
• 50 g Cabbage
• 50 g Pakchoy
• 1 Packet flat thai noodles
• Salt
• Sugar
• 2 tsp Peanuts
• 1 tsp Red chilli paste
• A pinch Turmeric powder
• 1 tsp Lemon juice
• White pepper powder
• Refined oil
For Stir Fried Veggies:
• 1 tsp Oil
• 1 tsp Garlic, chopped
• 50 g Bean sprouts
• 1/2 Pakchoy
• 1/2 Red pepper
• 2 Babycorn
• 5 to 6 Basil leaves
• Salt to taste
• 1/2 tsp Soya sauce
To be heated into a sauce:
• 1 tsp Butter
• 1/2 tsp Sesame oil
• 1 tsp Hite sesame seeds
• 3 Red bird eye chillies
• 1 Lemon, juiced
• Dash of soya sauce
Method:
For the Momo: Finely chop all ingredients. Combine with salt, pepper, oyster sauce, soya sauce and 1 tsp oil. Keep aside.
For Dough: Combine all ingredients in a bowl and make semi stiff dough. Keep covered under cling wrap for 1 hour. Remove and knead again for a minute. Divide into 6 equal portions. Shape each roundel into a mini puri. Place a portion of the stuffing in the puri and shape like a momo. Steam in bamboo baskets for 10 minutes. Cool. Heat remaining oil in a wok, toss the momos for glaze and keep aside.
For Pad Thai Noodles: Cut the vegetables in dices/ triangles. Keep aside. Boil water. Add noodles and cook till almost done. Drain off excess water, add oil and mix well. Wash in running cold water and keep aside. Heat oil in a wok, add the vegetables and the remaining ingredients. Toss well on a high flame. Add cooked noodles, season well, toss well and keep aside.
For Stir Fried Veggies: Chop vegetables in dices and keep aside. Heat oil in a wok, add the rest of the ingredients and toss well on a high flame. Keep aside.
To be heated into a sauce: For the base - Slices of yellow and green zucchini Plating - Heat the sizzler plate and place the slices of zucchini. Spread stir fried veggies on top. Place a mound of pad thai noodles in the centre and place the momos on the sides. Drizzle with the sauce for sizzle effect. Alternatively, place the momos on skewer sticks and place at an angle on the noodles.
Akshay Kumar Recipe - Khiladi Sizzler
IngredientsFor Momo:
• 50 g Cabbage
• 50 g Carrots
• 3 Mushrooms
• 1 Spring onions with greens
• A few sprigs coriander leaves
• Salt to taste
• White pepper powder
• 1 1/2 tsp Oyster saucet
• 1 tsp Dark soya sauce
• 1” Ginger
• 4 Cloves garlic
• 1 1/2 tsp Sesame oil
For Dough:
• 1 cup Refined flour
• Salt to taste
• Water
For Pad Thai Noodles:
• 2 Asparagus
• 2 Baby corn
• 1/2 Red capsicum
• 1/3 Cup bean sprouts
• 1 Spring onions
• 50 g Cabbage
• 50 g Pakchoy
• 1 Packet flat thai noodles
• Salt
• Sugar
• 2 tsp Peanuts
• 1 tsp Red chilli paste
• A pinch Turmeric powder
• 1 tsp Lemon juice
• White pepper powder
• Refined oil
For Stir Fried Veggies:
• 1 tsp Oil
• 1 tsp Garlic, chopped
• 50 g Bean sprouts
• 1/2 Pakchoy
• 1/2 Red pepper
• 2 Babycorn
• 5 to 6 Basil leaves
• Salt to taste
• 1/2 tsp Soya sauce
To be heated into a sauce:
• 1 tsp Butter
• 1/2 tsp Sesame oil
• 1 tsp Hite sesame seeds
• 3 Red bird eye chillies
• 1 Lemon, juiced
• Dash of soya sauce
Method:
For the Momo: Finely chop all ingredients. Combine with salt, pepper, oyster sauce, soya sauce and 1 tsp oil. Keep aside.
For Dough: Combine all ingredients in a bowl and make semi stiff dough. Keep covered under cling wrap for 1 hour. Remove and knead again for a minute. Divide into 6 equal portions. Shape each roundel into a mini puri. Place a portion of the stuffing in the puri and shape like a momo. Steam in bamboo baskets for 10 minutes. Cool. Heat remaining oil in a wok, toss the momos for glaze and keep aside.
For Pad Thai Noodles: Cut the vegetables in dices/ triangles. Keep aside. Boil water. Add noodles and cook till almost done. Drain off excess water, add oil and mix well. Wash in running cold water and keep aside. Heat oil in a wok, add the vegetables and the remaining ingredients. Toss well on a high flame. Add cooked noodles, season well, toss well and keep aside.
For Stir Fried Veggies: Chop vegetables in dices and keep aside. Heat oil in a wok, add the rest of the ingredients and toss well on a high flame. Keep aside.
To be heated into a sauce: For the base - Slices of yellow and green zucchini Plating - Heat the sizzler plate and place the slices of zucchini. Spread stir fried veggies on top. Place a mound of pad thai noodles in the centre and place the momos on the sides. Drizzle with the sauce for sizzle effect. Alternatively, place the momos on skewer sticks and place at an angle on the noodles.
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