Marzipan Peach Slice, Rajma Masala And Crispy Chicken Burger by Zarnak Sidhwa

Ingredients For Marzipan Peach Slice:

• Puff pastry  1/2 kg
  
• Ground almonds  4 tbsp
  
• Icing sugar 1 tbsp
  
• Oil  1 tbsp
  
• Marzipan, chilled  1/2 cup
  
• Cinnamon  1 tsp
  
• Peach halves  4-6
  
• Almonds, flaked  1/4 cup
• Honey  2 tbsp
  
• Milk  to glaze

Method:

1. Roll out the puff pastry to a rectangle and score a line one inch from the edge, using a knife.
2. Dot not all the way through.
3. Blend icing sugar, ground almonds, oil and whizz, put on the pastry inside the scored lines.
4. Sprinkle grated marzipan and cinnamon.
5. Place peach halves cut aside down in rows and then sprinkle flakes almonds and drizzle with honey.
6. Brush edges of pastry with milk.
   
7. Bake at 190 degrees C for 25-30 minutes or until pastry is golden brown.
8. Remove from oven, cool and cut in slices and serve.

Ingredients For Crispy Chicken Burger:

• Chicken breast  4 pieces
  

For marinate

• Salt  1 tsp
  
• Black pepper  1 tsp
  
• Mustard powder  1/2 tsp
  
• Oyster sauce  2 tbsp

For Batter:

• Flour  3 tbsp
  
• Corn flour  1 tbsp
  
• Baking soda  1/2 tsp
  
• Egg 1
  
• Milk  3 tbsp

For Coating:

• Cornflakes, crushed  1 cup
  
• Breadcrumbs  1 cup
  

To Assemble:

• Lettuce  as required
  
• Mayonnaise  as required
  
• Cheese slice  as required
  
• Burger buns  as required
  
• Tomato sliced  as required

Method:

1. Mix all the marinate ingredients into a large bowl and set aside for half an hour to marinate.
2. Dip the chicken pieces into the batter followed by cornflakes and breadcrumbs and then deep fry until cooked.
3. Build the crispy chicken burger by placing shredded lettuce onto a hamburger bun, pour over mayonnaise cheese slice and tomato slice, and top with a chicken piece.
4. Top with the other bun.

Ingredients For Rajma Masala:

• Rajma  1 cup
  
• Cloves  2
  
• Cinnamon  1 stick
  
• Bay leaf  1
  
• Oil  1 tsp
  
• Butter  1 tsp
  
• Cumin seeds  1 tsp
  
• Turmeric powder  1 tsp
• Cumin powder  1 tsp
  
• Garam masala 1 tsp
  
• Finely chopped onions  1/2 cup
  
• Ginger garlic paste  1 tbsp
  
• Chopped tomatoes  1 cup
  
• Salt  to taste
  

Method:

1. Wash and soak rajma overnight or for at least for 8 hours.
2. Pressure cook the soaked rajma in about 3 cups of water in pressure cooker until rajma is soft and tender.
3. Reserve the stock it can be used later to the gravy.
4. Heat oil in a pan, dry cinnamon sticks, cloves and bay leaf for a minute.
5. Then add chopped onion.
6. Saute it till the onions turns to golden brown.
7. Add ginger garlic paste.
8. Fry till golden and cooked.
9. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute it till tomatoes becomes soft.
10. Add boiled rajma to it with salt, butter and the rajma stock.
11. Add some water if required.
12. Cover it and let it simmer it for 20-30 minutes.
13. Serve garnished with coriander leaves.