New Delhi, March 02, 2018: Ingredients
Refined Flour :100Gms
Chironji :20Gms
Desicated Coconut :20Gms
Khowa :50Gms
Cardamom Powder :10Gms
Ghee :For Frying
Dalda :20ml
Gulkand :30gms
Saffron :1gms
Sugar :100gms
Methods
In kadhai make stuffing with chironji,coconut,mawa.saffron,gulkand,cardamom.
Make a dough with flour,dalda and water.
Rest the dough for 2hour.
Make round balls and roll it like disc .
Make disc in half and fill it with stuffing.Closed the corners and give gujia shape.
Fry in ghee.
Glaze with sugar syrup and garnish with pista flakes.
KHAAS MALPOI – SUGARFREE by Chef Shivanand Kain
Ingredients
Carrot :100gms
Ghee :20ml
Milk Full Cream :1Ltr
Milk Maid :30ml
Pista Flakes :10Gms
Aniseed Cooking :5gms
Mawa :20gms
Cardamom Powder :10gms
Refined Flour :20Gms
Almond :10gms
Saffron Rabdi-Sugarfree :20ml
Methods
Cook carrot halwa in traditional way with carrot,milk,mawa,pista,ghee and cardamom powder.
Make crepes with milk,Flour,mawa,aniseed,and cardamom powder.
Stuff carrot halwa in crepes and served on bed of rabri.
Garnish with pista and almonds
BERRY KANJI by Chef Shivanand Kain, Jaypee Greens Golf & Spa Resort, Greater Noida
Ingredients
Frozen Berry :50gms
Hing :2gms
Ajwain :2gms
Black Salt :5gms
Salt :5gms
Chat Masala :2gms
Charcoal :For Smoke
Cloves :6buds
Cardamom :6nos
Oil :5ml
Mint :Few Sprig
Lemon :1nos
Methods
Coarsly blend frozen berry in blender .
Take a mixing bowl,add ajwain,black salt,salt ,chat masala and stir well.
Add water to dilute the mixture.
Take a laddle,heat up with oil add hing and pour it in mix.Stir well.
Take charcoal in small bowl and put cloves,cardamom and ghee for smoke.Put in the bowl for smoke.
Cover it with lid.
Serve chilled with sprig of mint and lemon wedge.
GAITH DAL FRITTERS WITH HIMALYAN CHUTNEY
| S.NO. | INGREDIENT | QUANTITY |
| FOR FRITTERS | ||
| 1. | Gaith dal | 200 gms |
| 2. | Chop ginger | 15 gms |
| 3. | Chop green chillies | 10 gms |
| 4. | Chop coriander | 5 gmns |
| 5. | Julienne spinach leaves | 20 gms |
| 6. | Salt | 3 gms |
| 7. | Red chilli powder | 2 gms |
| 8. | Gram flour | 10 gms |
| 9. | Asafetida | A pinch |
| 10. | Refined oil | For frying |
| 11. | FOR SALAD | 20 gms |
| 12. | Roket leaves | 30 gms |
| 13. | Cherry tomato | 5 gms |
| 14. | Chop pineapple | 10 gms |
| 15. | Chop pears | 10 gms |
| 16. | Chop apple | 10 gms |
| 17. | Chop strawberry | 10 gms |
| 18. | Salt | 2 gms |
| 19. | Black pepper | 2 gms |
| 20. | Olive oil | 2-3 ml |
| 21. | Lemon juice | 2 ml |
| 22. | FOR MINT CHUTNEY | 15 gms |
| 23. | Mint | 50 gms |
| 24. | Coriander | 30 gms |
| 25. | Green chilli | 10 gms |
| 26. | Ginger | 10 gms |
| 27. | Lemon whole | 3-4 nos |
| 28. | Himalyan salt | As per requirement |
| 29. | FOR TOMATO AND PEANUT CHUTNEY | |
| 30. | Roasted tomatoes | 50 gms |
| 31. | Peanut | 10 gms |
| 32. | Sesamic seeds | 5 gms |
| 33 | Ginger | 3 GMS |
| 34. | GARLIC | 3 GMS |
| 35. | Green chillies | 4 gms |
| 36. | Salt | 2 gms |
| 37. | Lemon juice | 5 ml |
METHOD
- Soak gaith dal overnight .
- Grind it in a mixer grinder ,it should not be to fine the grains should be left coarse.
- Mix in chop onions,chop green chillies,chop coriander,julienne spinach anmd add the seasoning required.
- Use gram flour for binding, make small round shape fritters and keep aside.
- Prepare mint chutney by combining all the mentioned ingredients.
- Adjust the seasoning and keep aside.
- Prepare peanut chutney by combining all the mentioned ingredients and keep aisde.
- Make a salad by mixing mentioned ingredients and keep aside.
- Deep fry the fritters.
- Plating to be done as shown in the above image.
Corporate Comm India(CCI Newswire)
