PLAINTAIN KOFTA
Chop two raw bananas into two pieces each. Boil them in 900ml water along with 1/2 tsp turmeric powder, on medium flame. Boil for 20 minutes. Turn off the heat and drain the water. Cool and peel the raw bananas and grate them. Add the bananas along with 15gm grated paneer, 2gm green chilli paste, 3gm coriander leaves and 10gm mashed potatoes in a bowl. Mix them to make small lime sized balls, and keep them aside. Heat some oil for deep frying and place the balls into the oil. Deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep the kofta balls aside, and make the gravy. For the gravy, heat oil and add a cinnamon stick and 2gm cardamom, and allow it to splutter. Add 2gm green chilli paste and sauté. Add 2gm turmeric powder, 2gm cumin powder and mix. Add 10gm tomato purée and cook for 8 minutes. Add 100ml water and bring to a boil. Reduce flame and simmer for 5 minutes. Turn off heat. To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over it. Allow to sit for few minutes and garnish with cream and coriander leaves. By Chef Arun Sundararaj, The Taj Mahal Hotel
MAPLE SHRIKHAND, ROAST ALMONDS
Hang 400gm yoghurt in a muslin cloth overnight. Reduce 275ml maple syrup over low heat till it is slightly thick. Let it cool to room temperature. Mix the hung yoghurt and reduced maple syrup with a whisk till it reaches a smooth consistency. However, avoid overmixing. Add 10gm toasted almond flour and mix. Pour the mixture into a bowl and let it set in the refrigerator for about 3 to 4 hours. Garnish the shrikhand with 2gm figs, 5 gm fresh cherries (or any other seasonal fruits) and 2gm toasted sliced almonds. By Chef Manish Mehrotra, Indian Accent
RASAM SPIKED ALMONDS
Toast 60gm almonds with 5gm sea salt and 5ml olive oil. Set aside. In the same pan, roast 5gm red chilli, 3gm chana dal and 3gm arhar dal on a medium flame until the dals are golden in colour. Transfer to a plate to cool. Roast 5gm coriander seeds and pepper until fragrant. Add 3gm jeera (cumin) at the end, and roast till it starts popping. Let all the ingredients cool down completely. Muddle them to a fine powder in a mixer and add almonds. Then store in an airtight container before serving. By Chef Vicky Ratnani, The Korner House
CHOCOLATE BARFI
Break 250gm chocolate and place in a small bowl. In a saucepan, heat 100gm cream with 2gm dried chilli until it starts boiling. Remove this from the heat, discard the chilli, and add 25gm butter. Pour the hot cream over the chocolate and add a pinch of chilli powder. Stir to melt the chocolate, then let it sit, and stir again. Once it has melted completely, leave it to cool and then cover with clingfilm and refrigerate until it has set for about an hour. Put 50gm cocoa in a bowl for rolling. Scoop out teaspoons of the set truffle mixture and roll them in your hands to make a ball. Coat them with the cocoa. Put them in the fridge for about 30 minutes to firm up. By Chef Hari Ghotra, Foodhall
BHAPA MISTI DOI WITH APPLE AND CINNAMON HALWA
Melt 30gm jaggery on stove top. Microwave 30gm dark chocolate for 30 seconds. If it does not melt, mix it with the jaggery. Now, take 50gm yoghurt, 20ml coconut milk, 10ml condensed milk along with 20gm low fat cream and whisk them together. When the jaggery and chocolate mixture is lukewarm, add it to the yoghurt mix, and again whisk everything well until the mixture is properly combined, smooth and creamy. Pour the yoghurt into ovensafe bowls. Place these on a tray. Fill the tray with hot water in such a way that the bottoms of the vessels are immersed in water. Now bake the yoghurt in a pre-heated oven at 180 degrees for 30 minutes. Allow it to come down to room temperature then refrigerate for 3-4 hours before serving. By Chef Prem K Pogakula, The Imperial New Delhi.
SABUDHANA PAPAD WITH HYDERABADI DOUBLE MEETHA AND JAGGERY SYRUP
Place bread slices ready on a plate. Fry 20gm cashews and 20gm raisins in ghee until they are light brown. Use the same pan to deep fry bread slices. Be careful not to burn the bread slices, as this may give bitter taste to the sweet. Make sugar syrup by boiling 200gm sugar, 500ml water, and 3gm cardamom powder. Simmer till it reaches one-thread consistency. Soak these deep-fried bread slices in lukewarm milk. Add the sugar syrup to this and mix well. Add saffron and stir in between until the ghee/oil starts to leave the sides of the vessel. Turn off the flame and garnish with fried cashew nuts and raisins. Fry papad and top with double ka meetha and jaggery syrup. By Chef Prem K Pogakula, The Imperial New Delhi.
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