Wishing you all a happy, bright and prosperous Diwali! We bring to you some sweet delights from our chefs. Enjoy and have a blast!
CHAK LE INDIA!
PHIRNI
Chef: Aditya Bal
Ingredients:
250 ml milk
2 tsp rice flour
2 tbsp almonds - chopped
2 tbsp pistachios - chopped
2 green cardamom - crushed
11/2 tbsp sugar
Method:
Heat the milk in a pan till it comes to a boil, then simmer. Add the rice flour while stirring continuously to prevent lumps.
Add sugar and continue stirring till it begins to thicken. Mix in the chopped dry fruits.
Pour the mixture into serving bowls. Garnish with chopped dry fruits and crushed cardamom.
Refrigerate for 2-3 hours. Serve chilled.
LOCK STOCK AND TWO SMOKING TIKKAS
GUD HALWA
Chef: Marut Sikka
Ingredients:
100 gm semolina
Jaggery (powdered coarsely)
A pinch of saffron
50 gm green pista
2 tsp chopped almonds, cardamom powder
3 tbsp desi ghee
2 ½ tsp sugar
Water
Method:
Soak semolina in water for twenty minutes.
Boil water in a pan. Add the jaggery powder and let it melt.
Heat ghee in a heavy bottomed vessel, add the semolina and fry till it turns brown.
Now add the milk and cook on medium heat till most of the liquid evaporates. Add the jaggery water and cardamom powder,Saffron, green pista, and continue stirring till the halwa reached desired consistency.
Garnish with chopped almonds and serve hot.
LOCK STOCK AND TWO SMOKING TIKKAS
KHEER KHAS KHAS
Chef: Marut Sikka
Ingredients:
1/2 cup nuts
1/2 cup almonds
1/2 cup pista
1 cup rice
1 cup cashew nuts
2 cups milk
100 gm khoya
1 tbs rose water
Sugar to taste
Water
Method:
Blanch the nuts, almonds and pista. Drain the water, peel the skin and slice into small pieces.
Soak the rice in water.
Blend cashew nuts and water in a mixer to a creamy paste.
In a pan, take milk and add the rice, cook for some time. Add cashew paste and khoya. Stir well.
Once the rice is cooked, add sugar. Stir well. Now add the nuts, pista, almonds and rose water. Cook on low heat for some time and allow it to simmer. Serve hot.
LOCK STOCK AND TWO SMOKING TIKKAS
MAALPUA
Chef: Marut Sikka
Ingredients:
1 cup sugar
1 cup maida
1 cup khoya
5-6 tbs desi ghee
Warm water
For the garnish:
Pistachios, almonds and saffron
Method:
To make the sugar syrup: Boil sugar and water. Keep stirring and remove from fire when thick.
Add water to maida to make thick batter.
Grate khoya and mix it warm water to make a slightly thin batter. Mix both the batters and leave it for some time.
Heat desi ghee at low heat. Put scoops of batter in ghee and fry till golden brown. Remove and put them in sugar syrup.
LOCK STOCK AND TWO SMOKING TIKKAS
MOONG DAL PAYASAM
Chef: Marut Sikka
Ingredients:
200 gm moong dal
4 tbs desi ghee
4-5 sticks cinnamon
4 pods green cardamom
2 1/2 tbs sugar
1/2 cup thick coconut milk
1/2 cup milk
Water
Method:
Soak moong dal in water.
Heat some ghee in a pan and add cinnamon and green cardamom. Saute for a minute.
Drain the dal and add it to the cooking mixture. Add water and cook for sometime. Remove and leave it to cool.
Blend the dal to make a thick puree.
Heat ghee in a pan and add the dal paste, sugar, green cardamom powder, coconut milk and milk. Cook for sometime.
Cool to room temperature and serve.
LEAN IS IN
CHOCOLATE JAFFA MOUSSE
Chef: Aditya Bal/Devyanshi
Ingredients
12.5 ounces silken tofu
2 ounces dark chocolate squares
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
2 tbsp orange zest
2/3 cup confectioner's sugar
4 digestive biscuits
Method
In boiling water, take a double boiler and melt dark chocolate. Keep stirring till the chocolate is melted. Add cocoa powder. Keep stirring to prevent lumps.
When the paste becomes smooth, remove from fire and add sugar.
Blend the sliced silken tofu in a food processor till it becomes creamy and smooth. When the tofu is smooth, add vanilla extract, orange zest and blend till a smooth paste is formed.
Take a dessert bowl; put a layer of crumbled biscuits and then of chocolate paste. Add another layer of biscuits, then of chocolate and continue with the remaining chocolate. Set to chill in a freezer.
COOKING ISN'T ROCKET SCIENCE
CHERRY ALMOND TART
Chef: Manju Malhi
Ingredients:
½ cup finely ground blanched almonds
½ cup sifted powdered sugar
¾ cup all-purposed flour
½ cup unsalted butter chilled and cut into small pieces
1 large egg lightly beaten
1 can cherry pie filling
2 tsp orange liqueur
1 tsp finely grated orange zest
Method:
Combine almonds, powdered sugar and flour in a bowl or food processor scatter the butter on top and mix or process it till the mixture resembles coarse crumbs.
Add the egg and mix just until the dough gathers into a ball. Divide the dough into two pieces. One slightly larger than the other and shape it into flattened discs.
Wrap in plastic cling film and refrigerate for 30 minutes. Pre-heat the oven at 375`F. Combine the cherry pie filling, liqueur and orange zest together.
Roll out the large disc of pastry into an 11-inch circle and place in an 8-inch tart pan which has a removable bottom and trim the edges.
Roll out a smaller disc of pastry into a 10-inch circle cut into ¾ inch wide strips for a lattice top.
Spoon filling into tart pan. Then arrange the strips of dough into a lattice pattern on top of the filling.
Trim to fit and gently press ends into pastry shell. Bake until pastry is golden brown for around 40-45 minutes and then cool on a wire rack for 10 to 20 minutes.
Remove side of pan and let cool completely. Dust with powdered sugar before serving.
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