Basundi
Ingredients
Full fat milk 2 litres
Sugar 1/2 cup
Cardamom powder 1/2 tsp
Saffron 7-8 strands (soaked in 2 tbsps warm milk)
Pistachios 2 tbsp l Almonds 7-8 (blanched and peeled)
Method
Sliver blanched almonds, chop pistachios and set aside. Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and simmer for 12-15 minutes, stirring in intervals of two to three minutes. Add sugar. Keep stirring constantly. Allow milk to simmer till thickens, reduces quantity to half. Add cardamom powder. Cook for a few minutes and allow it to cool. Garnish with almonds and pistachio. Serve.
Atte Ki Pinni
Ingredients
Atta (wheat flour) 250 gm
Ghee 250 gm
Sugar 250 gm
Milk 100 ml
Green cardamom powder 15 gm
Cashewnut 25 gm
Almond 25 gm
Raisins 25 gm
Method
In a kadhai, heat ghee and add wheat flour.
Fry on a low flame stirring continuously till brown in colour and leaves aroma.
Remove from heat and transfer it into a plate and allow cooling till warm.
Add sugar and cardamom powder. Sprinkle milk, divide mixture into equal portions and shape them into a ping-pong size balls.
Decorate each ball with the dry fruit mixture or can mix with mixture.
Rasiya Muthiya
Ingredients
1 cup shredded spinach (palak)
1 cup grated bottle gourd
1/2 cup boiled sprouted moong
1/4 tsp turmeric powder
1/4 tsp asafoetida (hing)
3 tbsp besan (bengal gram flour)
2 tbsp oil l Salt to taste
2 tsp green chilli paste
1/2 tsp sugar
Oil for greasing
Other Ingredients
3 tbsp oil
2 tsp mustard seeds ( rai/sarson)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder
1 tsp chilli powder
Salt to taste
2 tbsp curds
Method
Combine ingredients in a deep bowl and mix well to make a semi-soft dough, adding water if required.
Apply a little oil on your hands and divide the mixture into four equal portions.
Shape each portion into approximately 150 mm. (6") length and 25 mm (1") in diameter cylindrical rolls.
Arrange rolls on a greased sieve and steam for 20 to 25 minutes or till a knife inserted into the muthia comes clean.
Remove set aside.
Heat oil in a deep pan and add mustard seeds. When seeds crackle, add the asafoetida, turmeric powder, chilli powder, salt and curd and mix well.
Pour tadka over the muthiya. Serve.
— Recipes courtesy Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani
Kaju Katli
Ingredients
Cashewnut 1 kg
Ghee 250 gm
Sugar 700 gm
Green cardamom powder 15 gm
Chandi ka varq 5 nos
Method
Soak cashewnuts in water for an hour, make a paste and mix with sugar.
Cook mixture for another half hour and add ghee and cardamom powder and mix well.
Place mixture into a flat tray and keep for cooling.
Apply chandi ka varq and cut into diamond shapes and serve to your guest.
— Recipes courtesy Chef Ashwini, Marriott Whitefield
Gajar Ka halwa
Ingredients
Carrot 500 gm
Cashewnut 50 gm
Almond 50 gm
Castor Sugar 500 gm
Desi ghee 100 ml
Cardamom Powder 10 gm
White chocolate 200 gm
Dark chocolate100 gm
Fresh cream 50 ml
Mawa 200 gm
Pistachio 50 gm
Dried fig 50 gm
Micro greens for garnish:
Pomegranate seeds 50 gm l Saffron 1gm
Ingredients
Prepare gajar ka halwa with 2 cups thickly grated carrot, 1 tbsp ghee, 2 tbsp milk, 4 tbsp sugar, 4 tbsp mava, 1 tbsp raisins, 1 tbsp chopped almonds, 1/2 tsp cardamom powder
Method
Heat ghee in a cooker; add carrots and sauté on a medium flame for 5 minutes, while stirring continuously. Add the milk, mix well and pressure cook for a whistle. Allow the steam to escape before opening lid. Transfer into a broad non-stick pan, add sugar, mix well and cook on a high flame for 5 to 7 minutes, stirring continuously. Add mava, mix well and cook for more 1 to 2 minutes, while stirring continuously. Add the raisins, almonds and cardamom powder and cook for another 1 minute.
Make mini desserts using mawa, dry fruits, saffron and fig. Make thin rectangular sheets of white chocolate and reserve. Heat fresh cream add dark chocolate to make a ganache and keep. Arrange gajar ka Halwa on top of sheet, assemble mini desserts on the gajar ka Halwa and garnish it with micro greens, saffron and pomegranate seeds. Pipe the dark chocolate Ganache on the serving plate and place the regtangular white chocolate sheet and serve.
Recipe courtesy Chef Durbar Basu Ray, Ritz Carlton
Pappu Chekkalu (Telugu)
Ingredients
Rice flour 3 cups
All-purpose flour 2 cups
Green chilli paste 3 tbsp
Bengal gram (chana dal) 1/4 cup
MTR red chilli powder 1 tsp
MTR Cumin powder 1 tsp
Carom seeds 2 tsp
Butter 1/4 cup
curry leaves finely chopped (15-20 leaves)
Salt to taste and oil for deep frying.
Method
Soak chana dal for 2-3 hours and set aside.
In a large mixing bowl, combine rice flour, maida, salt, cumin powder, chilli powder, carom seeds, curry leaves, green chilli paste, soaked chana dal, salt and mix well.
Add butter and mix into flour.
Add 3-4 tbsp of water at a time, make a smooth dough and set aside for 30 minutes.
Heat oil in a kadhai on medium heat. Divide the dough into about 30 pedas (balls).
Lightly oil two 5-inch square plastic sheets, place a dough peda on one sheet, then place the other sheet on top of the ball. Flatten into a 2-inch disk.
Peel top layer off and using your fingers, dampen the top of the disk lightly.
Remove from sheet and gently drop into hot oil. Fry for 3-5 minutes until both sides are golden brown.
Remove onto an absorbent paper to drain excess oil.
Cool and store in an airtight container for up to two to three weeks.
Serve with a dollop of your favourite chutney.
— Recipe courtesy MTR Dishcovery – www.dishcovery.in
