Christmas salad
Ingredients:
1 bunch: Iceberg Lettuce (torn into pieces)
1 head: Red Cabbage (torn into pieces)
10 nos. Cherry Tomatoes (cut into half)
8-10 nos. Black Olives (cut into half)
20 ml: Olive Oil
30 ml: Balsamic Vinegar
To taste: Salt
½ tsp: Ramdev Black Pepper powder
Method:
1. Combine lettuce with red cabbage, cherry tomatoes and olives and toss in olive oil and balsamic vinegar in a large glass bowl.
2. Season with salt and pepper, toss well and serve immediately.
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Rasgulla cake
Ingredients:
2 cups: Refined flour
1 tsp: Baking powder
¾ tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
¾ cup: Milk
¾ cup: White butter
¾ cup: Caster sugar
6 tbsp: Cocoa powder
500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper
Method:
1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk, 2 cups water and star anise. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour and knead till very smooth and light. Shape into small balls.
8. Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool.
9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked.
10. If rasgullas are done, remove and cool.
11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half. Peel and cut tangerines and sweet limes into segments.
12. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using the piping bag and chill till set.
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Tropical fruit ghevar
Ingredients:
235 ml: Vanaspati Ghee
1 kg: Ice cubes
2 kg: Maida
1 litre: Amul Milk
3 litres: Water (room temperature)
2 large cans: Fortune Refined Oil
3 tbsp: Honey
500 ml: Red Wine
2 boxes: Fresh Figs
500 gm: Custard cream
1 kg: Whipped cream
2 nos. Muskmelons
100 ml: Liquid Glucose
250 gm: Amul Dark Cooking Chocolate (chopped)
2 boxes: Strawberries
1 bunch: Fennel leaves
Method:
1. Spoon vanaspati into a paraat, place on gas and melt it.
2. Remove from flame and add 5-6 ice cubes and start creaming the mixture with the palm of your hand. Gradually use all the ice in creaming till the mixture becomes a soft ball.
3. Now Sieve in maida, and gradually add milk and water alternatively. Keep whisking the mixture till a batter of pouring consistency is achieved.
4. Heat 1 can of oil in a jalebi kadhai (on a high pressure burner).
5. When oil is hot, place the largest ring mould in the centre of the kadhai and pour the batter in a thin even stream in the centre of the mould. The batter will spread to the edges and the oil will foam.
6. Once the foam subsides, pour a second batch of batter over the first one. Control the temperature of the oil by adjusting flame at regular intervals.
7. Once the ghevar sets, gently remove the ring mould and check the colour and texture. It should be golden brown and firm.
8. If done, remove the ghevar slowly and carefully using the large perforated spoon. Drain on brown paper and keep aside to cool.
9. Repeat the process with medium and small ring moulds.
10. While ghevars are cooling, combine honey and red wine in a frying pan, heat and reduce till slightly thick. Cut figs into quarters lengthwise and lightly stew in the wine. Remove, drain and keep aside. Reserve the poaching liquid and refrigerate to chill
11. Mix custard cream with 1 cup whipped cream and keep aside.
12. Scoop melon balls using scooper and keep aside.
13. Heat liquid glucose with 2 tbsp water and mix to form a glaze, keep it aside .
14. Melt the chocolate using a double boiler. Dip half the strawberries in the chocolate and leave aside to set. Break off tiny sprigs of fennel and keep aside.
15. When ghevars have cooled, carefully place each one on it’s corresponding cake stand base.
16. Using the bamboo skewer, gently and carefully score out a hole in the centre of each ghevar.
17. Fill whipped cream into a piping bag and pipe out all over the largest ghevar. Arrange poached figs over it and drizzle each piece with some chilled poaching liquid.
18. Fill custard-whipped cream mixture into a piping bag and pipe out all over the medium ghevar. Arrange melon balls on it. Brush each melon ball with prepared glaze.
19. Pipe out whipped cream over the smallest ghevar and alternately placed chocolate-covered and plain strawberries. Brush plain strawberries with glaze.
20. Garnish each ghevar with fennel sprigs.
21. Screw on medium base to the largest base and top with smallest base. Tropical Fruit Ghevar is ready to serve.
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Meringue cookies
Ingredients
100 g Caster sugar
2 Egg white
1/4 tsp. Lemon Juice
80 g Almond powder
a pinch Salt
1/4 tsp. Vanilla essence
Method
1. Roast & powder nuts fine with a very little sugar.
2. Whisk egg white with lemon juice & caster sugar in a clean bowl.
3. When the meringue is stiff fold in nuts.
4. Pipe small swirls on a well greased baking tray.
5. Space between each.
6. Bake in a hot oven at 180*C for 3 minutes then reduce the temperature to 150*C and bake for 10 minutes or till pale golden in colour.
Apple cream filling
50 ml of whipping cream
1/4 tsp green apple syrup
10 g caster sugar
Whisk all the ingredients together
Sandwich the filling between two biscuits
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Coconut Burfi with Tropical Fruit chutney
For Chutney
1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried red currants, blueberries etc)
1/3 cup sugar
To be mixed into a dry fruit stuffing
1/3 cup finely chopped dried figs
1/3 cup finely chopped pistachio
1/3 cup finely chopped almonds
1/3 cup finely chopped cashew nuts (optional)
For Burfi
1 kg granular variety khoya
200 gms castor sugar
150 gms desiccated coconut
Ghee for greasing
Desiccated coconut for coating
For Chutney
1. Combine the fruits and sugar in a broad pan and cook on medium flame till tender.
2. Mix well. Add little water if required to obtain smooth chutney consistency.
For Burfi
1. Crush khoya in a deep bottomed pan and add castor sugar. Mix well.
2. Cook on a slow flame till sugar dissolves. Note that this will happen quickly. Don’t overcook khoya.
3. Remove from flame and add desiccated coconut. Mix well.
4. Grease ring mould/ trays with ghee.
5. Set half the mixture in greased ring moulds or trays.
6. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture.
7. Allow to set.
8. Once set, unmould (if using ring mould). If setting in trays, cut into uniform pieces.
9. Coat the burfi on both sides with desiccated coconut.
10. Grill on a hot frying pan to get a pale golden brown colour on both sides.
11. Serve immediately with tropical fruit chutney.
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Stuffed brinjal rings
|
Stuffed Brinjal Rings Ingredients Method |
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Chocolate rasmalai
Ingredients:
Cooking Chocolate: 500gms
Bakery Cream Swteened: 500gms
Gelatin Powder: 10gms
Rasmalai: 6 numbers
Rabri: 250gms
Powdered Sugar: For Linning the Mould
Olive Oil: For Linning the Mould
METHOD
Add water to gelatin and allow to bloom. Take a vessel add water and let it boil, seperately break the chocolate in a dry bowl. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. Don’t over heat the chocolate. Seperately whisk the cream till hard. Lightly oil the terrine mould and dust compeltely with powdered sugar.
Melt the gelatin on the double boiler, the same as chocolate. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin. Quickly fill the piping bag and pipe a layer of chocolate, then place the rasmalai one after the other. Now pipe again the chocolate and then place the rasmalai on top. Once again pipe the chocolate. Cover and refrigerate for at least 2 hours. Demould and cut into slices.
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Sweet cheesy Basil
Ingredients:
½ kg: Spinach
10-15 nos. Fresh Basil leaves
½ cup: Amul Milk
50 gm: Khoya (grated)
½ cup: Caster Sugar
½ tsp: Cinnamon Powder
1 cup: Ricotta Cheese
1 tbsp: Cranberries (chopped)
2 tsp: Pistachios (chopped)
Method:
1. In a pan combine spinach with basil and milk and heat for 5-7 minutes till spinach softens but does not change colour.
2. Puree the spinach mixture in a blender taking care not to overgrind (as this will make the spinach black).
3. Heat khoya in a frying pan till it softens and becomes moist. Mix in caster sugar and spinach puree and cook for 1 minute.
4. Mix in cinnamon powder, ricotta cheese, cranberries and pistachios and cook for 1 more minute. Serve hot.
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