Pankaj Bhadouria has been teaching since the last 16 years. Besides cooking her hobbies also include painting. She says that if she wins MasterChef India, she will be happy to get recognition at national level in something that she enjoys doing the most.
Pankaj Bhadouria's Recipe: Drums of Heaven Stir Fry in a Basket
Ingredients
• 400 g Noodles
• 4 Chicken legs
• 2 Eggs
• 2 tsp Corn flour
• 1/2 cup Maida
• 2 tsp Red chilli powder
• To taste Salt
• 1 tsp Pepper
• 1 tsp Whole red chillies
• 1 tsp White pepper
• 1 tsp Sugar
• 50 g Ginger
• 10-15 flakes Garlic
• 1 Onion
• 3 tsp Tomato puree
• 1 tsp Tomato ketchup
• 25 ml White vinegar
• 1 tsp Soya sauce
• A pinch Ajinomoto
• Oil
• 20 ml Lemon juice
• 2 Carrots
• 1 Cauliflower
• 200 g Mushrooms
• 1/2 cup Peas
• 4 Spring onions
Method
Clean chicken pieces and make slits on four sides. Fill these slits with a paste of salt, red chilli powder, lemon juice and 1/2 tsp garlic paste. Mix egg whites with salt and water. Fold in flour and corn flour. Let it be lumpy. Dip the chicken legs in this batter and deep fry to a golden colour.
For Noodles: Boil the noodles and drain them. Heat oil in a shallow pan. Put a big 6'' ring and a 3'' ring in the centre. Put boiled noodles within the rings and fry to a golden colour turning it just once.
For Stir fry: Chop vegetables in chunks and stir fry in 1 tsp hot oil. Season with salt, pepper and soya sauce. Finely chop ginger, garlic and onion. Heat oil and fry the ginger, garlic and onion. Make a paste of red chilies with vinegar. Add the paste to the oil, add tomato puree, salt, tomato ketchup, sugar and 1/2 cup water and bring to a boil. Make a paste of 1 tsp cornflour with 1/4 cup water and add to the sauce. Simmer for 4-5 minutes and remove.
To serve: Put the noodle ring on the plate. Fill the well with the stir fried vegetables. Pour the sauce on the inner circle of the fried noodle ring. Arrange the fried chicken legs in the well and garnish with chopped spring onions. Serve.
Ingredients
• 400 g Noodles
• 4 Chicken legs
• 2 Eggs
• 2 tsp Corn flour
• 1/2 cup Maida
• 2 tsp Red chilli powder
• To taste Salt
• 1 tsp Pepper
• 1 tsp Whole red chillies
• 1 tsp White pepper
• 1 tsp Sugar
• 50 g Ginger
• 10-15 flakes Garlic
• 1 Onion
• 3 tsp Tomato puree
• 1 tsp Tomato ketchup
• 25 ml White vinegar
• 1 tsp Soya sauce
• A pinch Ajinomoto
• Oil
• 20 ml Lemon juice
• 2 Carrots
• 1 Cauliflower
• 200 g Mushrooms
• 1/2 cup Peas
• 4 Spring onions
Method
Clean chicken pieces and make slits on four sides. Fill these slits with a paste of salt, red chilli powder, lemon juice and 1/2 tsp garlic paste. Mix egg whites with salt and water. Fold in flour and corn flour. Let it be lumpy. Dip the chicken legs in this batter and deep fry to a golden colour.
For Noodles: Boil the noodles and drain them. Heat oil in a shallow pan. Put a big 6'' ring and a 3'' ring in the centre. Put boiled noodles within the rings and fry to a golden colour turning it just once.
For Stir fry: Chop vegetables in chunks and stir fry in 1 tsp hot oil. Season with salt, pepper and soya sauce. Finely chop ginger, garlic and onion. Heat oil and fry the ginger, garlic and onion. Make a paste of red chilies with vinegar. Add the paste to the oil, add tomato puree, salt, tomato ketchup, sugar and 1/2 cup water and bring to a boil. Make a paste of 1 tsp cornflour with 1/4 cup water and add to the sauce. Simmer for 4-5 minutes and remove.
To serve: Put the noodle ring on the plate. Fill the well with the stir fried vegetables. Pour the sauce on the inner circle of the fried noodle ring. Arrange the fried chicken legs in the well and garnish with chopped spring onions. Serve.
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