So the most colourful festival of India is just a week away.. and I want to know what special are you preparing…?? Haven’t decided yet.. so here is to the rescue, an interesting recipe shared by Executive Chef Rohit Tokhi of Leela Ambience Convention Hotel, Bhang Ki Badami Pak.. so read on.. make it..share it..enjoy it.. and do let us know how it was..
Almond 500 gm
Bhang leaves 50 gm
Desi ghee 150 gm
Rose water 2 cups
Cardamoms powder 1 tsp
Sugar 500 gm
Nutmeg, grated 1
Almond seed, slice ½ tsp
Saffron (soaked in milk) few strands
Sliver leaf few leaves
Melt the sugar in rose water till it attains a light syrupy consistency.
Blanch, fry and grind the almonds.
Pick, wash and drain the bhang leaves. Take a pan and fry bhang leaves and drain all the excess oil.
Heat prepared syrup with half of the ghee and cook for 2 minutes.
Add mawa and keep stirring. Add grind almond to the mawa mixture along with the remaining ghee. Keep on a low fire and keep stirring.
When ready to set remove off fire, mix in the fried bhang leaves, powdered cardamoms and nutmeg powder. Spread on a clean board or baking tray and cut into roundels.
Take a dessert plate; put two roundels of badam and garnish with almond sliced, saffron and sliver leaf and serve.
If kept in an air tight container it will stay for a week.
Shared by Chef Sartaj who is an expert in Indian and Mughlai Cuisine, I myself tasted this beautiful recipe by him during my visit to Pride Plaza Hotel, Aerocity. I can vouch for it, its simply yumm. You can read my entire review here and enjoy this wonderful recipe by Chef Sartaj.
Lady Finger: 100gm
Red Pepper: 100 gm
Green Capsicum: 100 gm
Yellow Pepper: 100 gm
Chopped Green Chilly: 10 gm
Chopped Ginger: 10gm
Chopped Garlic: 10gm
Chopped Coriander: 10gm
Dice tomato: 50gm
Brown onion paste: 100gm
Lemon Juice :10 ml
Boiled Cashew paste: 50 gm
Beaten curd: 60gm
Cumin Seeds: 2gm
Vegetable Oil: 100ml
Turmeric Powder: 5gm
Red Chilli Powder: 10gm
Cumin Powder: 5gm
Coriander Powder: 10gm
Raw Mangoo Powder: 5gm
Salt: to taste
Julienne ginger/Coriander leaves : for the garnish
Wash all the vegetables, and cut them in finger shape separately.
Fry Brinjal, Lady Finger and Cauliflower separately.
Take a pan, pour oil and heat it. Then put brown onion paste into the heated oil.
Thereafter put turmeric, coriander and red chilli powder.
Saute for 2 minutes.
Now add beated curd into the mixture.
Cook for 2 minutes.
Add cashewnut paste.
Then cook on low heat until the oil comes on top and is visible.
The gravy is ready now.
Take a fry pan, pour a tablespoon of oil, and add garlic, ginger and chilly to it.
Add capsicum and bell peppers with diced tomato.
Toss it and put all the fried vegetables.
After that pour the gravy in same mixtures.
Then dry all vegetables together.
Lastly, put cumin powder, raw mangoo powder and lemon juice for taste.
Now the vegetable is ready to serve with hot chapatti.
Garnish the dish with ginger julienne and coriander leafs on top.
A dear friend and a great chef, when you find in one person, it makes for a lethal combination. Chef Pawan Bisht, Head chef at a very popular restaurant Junglee Billee is a dear friend and upon my request, he has shared one of his most favourite recipes. I am sure you all gonna love it, and watch out this space every Thursday for more recipes.
Bacon and maple syrup ice cream
Prep:-2 hr 15 mins.
Yield:- 1 quart
3 large egg yolks
¼ cup sugar
1 cup whole milk
2 cup heavy cream
3-4 strips bacon
1 cup maple syrup
½ cup caramelized walnut
Whisk the egg yolk and sugar in a bowl. Transfer it to a sauce pan and pour the milk. Whisk it well.
Cook this mixture on a low heat, stirring on a regular interval.
Once the mixture is thick enough to coat the back of the spoon add the maple syrup. Mix well.
Pour this mixture in a bowl and refrigerate till cold, approx 30 -45 minutes.
Meanwhile take a pan and put it over the medium gas range, once heated sear the bacon on it till crispy.
Once the bacon is cooled down cut it into small pieces leaving 1 or 2 strips for the garnish.
Take out the custard from the freeze and pour the cream in it.
Add the caramelized walnut, bacon pieces and churn the mixture.
Pour this mixture in an air tight container and freeze until firm at least 2 to 3 hours.
Serve garnishing with crispy bacon strips and caramelized nuts.
For caramelized nuts:-
Take a pan and put it on a low heat. Add sugar to it and melt it till golden brown colour.
Add nuts to this mixture. Mix well.
Pour this mixture on a baking sheet and let it cool.
Once cooled down break it nicely into small pieces.