Recipes

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Recipes

Friday, 18 September 2020 | Pioneer

Recipes

Dried rose slab with nutty delight

What you need

  • Dried fig, chopped: 1/2 cup
  • Dates, chopped: 1 cup
  • Mamra almonds: 1/3 cup
  • Cashew nuts: 1/3 cup
  • Walnuts: 1/3 cup
  • Pistachios: 1/3 cup
  • Raisins: 1/3 cup
  • Gulkand: 2 tbsp
  • Nutmeg powder: 1/4 tsp
  • Desi ghee: 2 tbsp
  • Rose jam: 2 tbsp
  • Fennel powder: ¼ tsp
  • Cardamom powder: ¼ cup
  • Rose water: ½ cup
  • Dried rose petals: 1 cup

Method

  • To prepare the nutty delight, soak the chopped figs in warm water for four hours, strain water and pat dry well.
  • Granulate figs along with the dates and raisins to smooth paste with the help of rose water.
  • Chop mamra almonds, cashew nuts, walnut and pistachios.
  • Heat desi ghee in a heavy bottomed pan, add gulkand stir well and saute for a minute.
  • Add chopped dates, nut mixture, nutmeg powder, rose water, fig mixture and stir to combine well.
  • Cook for a couple of minutes.
  • In a bowl, mix rose jam, fennel powder and cardamom powder.
  • Take a tray with a height of four inches, grease it with desi ghee and rose jam mixture.
  • Sprinkle dried rose over it and pour nutty delight mixture into the tray.
  • Level it well with a spatula.
  • On the top side of nutty delight, again grease some desi ghee and a thin layer of rose jam mixture generously sprinkle with dried rose petals and allow it to get set.
  • Once set, spray desi ghee on knife and cut neatly into slabs.

Courtesy: Saffron Gourmet Food.

Tandoori chicken

What you need

  • Chicken (whole): 2
  • Hung yoghurt: 1 kg
  • Kashmiri red chilli powder: 80 gm
  • Salt to taste
  • Garam masala: 15 gm
  • Cumin powder: 5 gm
  • Lemon juice: 5 ml
  • Ginger garlic paste: 20 gm
  • Kebab masala to taste

Method

  • Marinate the chicken with salt, ginger garlic paste, red chilli powder, beaten curd, cumin powder, and garam masala.
  • Keep aside for one hour.
  • Place on seekh and cook till done.
  • Take out the chicken from the seekh and sprinkle with kebab masala and lemon juice.
  • Serve hot.

Courtesy: Zoheb Ali Qureshi, Executive Chef, Cross Border Kitchens.

Cottage Cheese Walnut Caprese Toast

What you need

  • Walnuts, chopped: 1/2 cup
  • Whole-grain toast: 4
  • Cottage cheese: 1/3 cup
  • Multi-coloured cherry tomatoes, halved: 1 cup
  • Thinly-sliced basil: 1 tbsp
  • Freshly-ground black pepper to taste
  • Balsamic syrup: 1 tbsp

Method

  • Pre-heat oven to 180 degree C and arrange walnuts evenly on a small baking sheet.
  • Bake for eight to 10 minutes.
  • Check frequently until toasted.
  • Spread cottage cheese evenly over each slice of toast.
  • Layer with tomatoes, roasted walnuts, fresh basil, black pepper, and a drizzle of balsamic syrup.
  • Serve and enjoy.

Courtesy: Chef Sabyasachi Gorai.

Cheesy vada pav

What you need

  • Pav/bread: 2
  • Butter: 2 tbsp
  • Paneer: 1/2 cup
  • Potato: 1/8 cup
  • Jeera powder: 1 tbsp
  • Britannia Cheese slice
  • Salt to taste
  • Chilli powder: 1 tbsp
  • Coriander powder: 1 tbsp
  • Chaat masala: 1 tbsp
  • Green chilli: 1 tbsp
  • Fresh coriander: 1 tbsp
  • Oil for frying
  • Besan
  • Mint chutney
  • Britannia cheese cubes

Method

  • In a mixing bowl, add paneer, potato, all the powders, green chillies and coriander, and mix well.
  • Place the cheese cubes inside the patty.
  • In a bowl, add besan, all the powders to prepare the batter.
  • l Dip the patty in the batter. Then dip the patty in the oil and fry till it turns golden brown.
  • Assemble the vada pav.
  • On the bun, spread mint chutney, place the patty and then the cheese slice.
  • Serve with ketchup/tomato sauce.

Courtesy: Britannia Cheese Starchef.

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