Tasty Tuesdays… Bhang Ki Badami Pak, Holi Special Recipe by Chef Rohit Tokhi, Leela Ambience Convention Hotel

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..

INGREDIENTS                                                                         QUANTITY

Almond                                                                                                  500 gm

Khoya                                                                                                      500gm

Bhang leaves                                                                                           50 gm

Desi ghee                                                                                                  150 gm

Rose water                                                                                                 2 cups

Cardamoms powder                                                                                 1 tsp

Sugar                                                                                                            500 gm

Nutmeg, grated                                                                                           1

GARNISH

Almond seed, slice                                                                                       ½ tsp

Saffron (soaked in milk)                                                                             few strands

Sliver leaf                                                                                                        few leaves

METHOD :-

PREPARATION

Sugar syrup

Melt the sugar in rose water till it attains a light syrupy consistency.

Almond

Blanch, fry and grind the almonds.

Bhang

Pick, wash and drain the bhang leaves. Take a pan and fry bhang leaves and drain all the excess oil.

COOKING                                                                                

  • 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.

 

Tasteful Thursdays- Milk Chocolate Cherry Cheesecake by Chef Megha Kohli (Lavaash by Saby)

To make your Thursdays more tasteful, we bring to you a mouth watering recipe by Chef Megha Kohli. Megha is a very talented chef and is responsible for all that finger licking good food that you eat at Lavaash by Saby.

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So get set, try out this recipe and do leave your comments and share pictures of your preparations once you make it.. Happy Feasting..!!

  • PREP TIME- 15-20 mins AT 150
  • PORTION SIZE-12 SLICES, 150gms (ONE SLICE)
  • SHELF LIFE-2-3 days

INGREDIENTS-


Cheesecake mix-


  1. CREAMCHEESE-950gms
  2. CREAM-200 gms
  3. VANILLA STICK-1
  4. VANILLA ESSENCE-2-3 drops
  5. SUGAR-250gms

For cheesecake base


  1. OREO COOKIE-2 packets
  2. BUTTER-50gms
  3. CHOCOLATE SHAVINGS-50gms+5gms (to put in the base)
  4. SUGAR COATED WALNUTS-10 gms

SUGAR COATED WALNUTS-


  1. WALNUTS-10 gms
  2. EGG WHITE-1
  3. ICING SUGAR-5gms

MATERIALS REQUIRED-


  1. 10-INCH CAKE TIN
  2. SILVER FOIL
  3. BAKING TRAY
  4. KITCHEN AID WITH PADDLE ATTACHMENT

CHOCOLATE GANACHE-

  1. CHOCOLATE-200gms
  2. AMUL CREAM-100gms
  3. MILK-200gms

METHOD-


  • SUGAR COATED WALNUTS-Mix icing sugar and egg white together and coat the walnuts, then bake the walnut on a baking tray for 10 mins at a temperature of 150.
  • CHOCOLATE GANACHE-take equal quantities of chocolate and milk, boil milk and cream melt the chocolate in it, mix it properly.
  •  FOR THE BASE-crush Oreo cookies and add melted butter and set it in the mould and bake it for 10 mins, keep it to cool, once cooled put chocolate shavings and sugar coated walnuts.
  • In a mixing bowl add cream cheese, amul cream, milk powder, corn flour, vanilla stick, vanilla essence, sugar and coffee and with the help of a paddle attachment mix the ingredients properly.
  • Once the mix is ready, pour it inside the cake tin on top of the Oreo base, put silver foil at the bottom of the cake tin and put it over the baking tray and pour little water on the tray and bake it for 15-20 mins at a temperature of 150.
  • Once baked keep it aside to cool and then de-mould and refrigerate it.

ASSEMBLY/PLATING


On a chakli keep 150gms slice of cheesecake on the left side, pour chocolate ganache on top of it.top it with 3 cheeries , on the rite side make a stroke with the cherry sauce and dust it with icing sugar.

milk-chocolate-and-cherry-cheesecake

 

 

 

 

Tasteful Thursdays- Bacon & Maple Syrup Ice-Cream Recipe by Chef Pawan Bisht

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.

jb-09


Bacon and maple syrup ice cream

  • Time:-2.30 hrs
  • Prep:-2 hr 15 mins.
  • Cooking:-15 mins.
  • Yield:- 1 quart

 Ingredients:-

  • 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

Procedure:-


  • 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.
  • Add it to the ice cream to get the crunch.

bacon-ice-cream

 

 

 

 

 

 

 

 

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