Mithi Roti
Ingredients
1/2 kg maida
1/2 kg lentil
1tsp cardamom
1tsp ghee
1/2kg jaggerry
100 ml oil
Salt to taste
1 litre milk
Mithi Roti
Method
Make soft dough with maida. Soak lentil, and make it into dough with jaggerry and cardamom. Put stuffing inside the maida and flatten like a chapati. Sallow fry it in ghee. Serve with milk.
Paan Gulkand
Ingredients
6-7 betel leaves (paan)
1 num Hemp leaves
1/2 tbsp sabza seeds
1 tbsp rose syrup
4 tbsp gulkand
3 tbsp mixed dry fruits
10 red cherry
Paan Gulkand
Method
Put the hemp leaf to dry, make into powder. Clean betel leaf top with all gulkand, dry fruits, subza seed. Dash of rose syrup and pinch of hemp leaf. Fold it to serve.
- Recipes courtesy Chef Ram Mohan, Howard Johnson Bengaluru, Hebbal.
Thandai
1 cup milk,
5 pieces almond
1/2 tbsp poppy seeds
1/2 tbsp fennel seeds
2 pieces green cardamom
5 pieces whole black pepper
1-1/2 tbsp sugar
Garnish with saffron. Blend the ingredients, strained serve chilled.
- Recipe courtesy Chef Wahid, Indian Kitchen.
Badam pista kulfi
Ingredients
12-15 almonds (badam), coarsely ground
15-20 pistachios, coarsely ground
1½ litres milk
A pinch of saffron
4 tbsp sugarfree Natura or ½ cup sugar
¼ cup khoya/mawa, grated
Badam pista kulfi
Method
Heat milk in a thick-bottomed non-stick pan. When the milk begins to boil, add the saffron, lower the heat and simmer, stirring continuously, till the milk is reduced by half.
Add Sugarfree Natura or sugar with almonds and pistachios, mix well. Cook for three to four minutes, stirring continuously. Take pan off the heat, and set aside to let cool.
Add khoya/mawa and mix well. Pour into individual kulfi moulds and place them in the freezer to set. Unmould and serve immediately.
— Recipe courtesy, Master Chef Sanjeev Kapoor
Gujiya & Dabeli
Gujiya
Ingredients
Whole wheat flour 220 gm
Ghee 10 gm
Salt to taste
Water 120 ml
Khoya 200 gm
Raisins 20 gm
Cashewnuts 20 gm
Almonds 20 gm
Sugar 50 gm
Cardamom powder 5 gm
Oil to fry
Silver Leaf 1 no.
Method
Mix together flour, warm ghee, salt and knead. Cut into equal parts and rest dough. Heat ghee, sautee dry fruits and nuts till golden brown.
Add grated khoya and cook further. Add powdered sugar and switch off flame. Cool. Cut dough and roll to flatten it. Stuff with above mix and keep aside.
Cut into desired shapes and deep fry until golden brown l Garnish with silver leaf.
Dabeli
Ingredients
Dabeli Masala 50 gm
For sweet tamarind chutney 20 gm
Boiled potatoes 75 gm
Salt to taste
Chopped coriander 10 gm
Grated coconut 10 gm
Pomogranate 10 gm
Pav bread 4 nos
Garlic chutney 10 gm
Chopped onions 10 gm
Masala peanuts 10 gm
Sev 10 gm
Butter 20 gm
Method
Heat oil in a pan, add dabeli masala, sweet chutney, boiled mashed potatoes and cook until golden brown.
Add little water and salt. Allow it to cool. Add chopped onion, grated coconut and coriander and mix well.
Slit pav bun. Place boiled potatoes mixture in the pav and add sev, close bun.
Heat oil and butter in a pan, cook the pav bun on slow flame on both sides. Serve Dabeli with mint or sweet chutney.
- Recipes courtesy Chef Rayomund Pardiwalla, Executive Chef, Movenpick Hotel and Spa Bangalore.
