We Indians need just an excuse to indulge in sweets and when there is a special occasion, we go all the way for it. So why not even celebrate Republic Day with a traditional Indian sweet, but of course with the Republic Day twist of making it in a try-colour, the colours that represent India, the colours of our flag. Here is a very interesting recipe shared by Rohit Tokhi, the executive chef for The Leela Ambience Convention Hotel, I am sure you will love to try this out as I am gonna do it too. Do share your feedback on the recipe with us, and tell us how it was.. enjoy and have a great Republic Day!
INGREDIENTS & QUANTITY
THE BASIC MAWA MIXTURE:-
Take a pan put in grated Khoya and heat over a slow flame for 5 minutes. Add sugar and stir well over a low heat. Cook till mixture leave the pan. Now add ghee along with cardamom powder and rose water, stir well. Now take three bowls and pour the prepared mixture equally into the bowls. Use the first bowl of prepared basic mawa mixture as white mixture.
THE GREEN MAWA MIXTURE:-
Take a pan fry pistachio in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared green pistachio mixture and the second bowl of prepared mawa mixture and mix thoroughly.
THE KESARIYA MAWA MIXTURE:-
Take a pan fry diced carrot in desi ghee. Add milk, cook till dry and make a fine paste. Keep aside. Now add the prepared kesariya carrot mixture and the third bowl of prepared mawa mixture and mix thoroughly.
TO ASSEMBLE THE BURFI:-
Take a greased tray. Spread the green pistachio mixture first. Evenly spread the second layer of basic mawa mixture on the first layer and press well. Now evenly spread the third layer of kesariya carrot mawa mixture and press well.
Cut the burfi as per you size and serve cold or at room temperature.
About the Chef:
Award-winning Executive Chef Rohit Tokhi brings a special magic to the hotel, with over 19 years of experience crafting mouthwatering food. Chef Rohit was voted the championship winner of a student chef’s competition conducted by the National Council for Hotel Management & Catering Technology (NCHMCT) in 1996. Ever since then he has continued to demonstrate and develop his culinary skill set. Recipient of the coveted Hotelier India’s Chef of the Year award in 2011, Chef Tokhi was also the winner of the Bacardi Cruise Industry Chef of The Year 2006. At The Leela Ambience Gurgaon Hotel & Residences (formerly The Leela Kempinski Gurgaon), his restaurants Spectra, Rubicon, Diya and Zanotta won the Times Food Guide Awards consecutively in 2010, 2011 and 2012. In 2007 and 2008, under his culinary guidance, restaurant 360 at The Oberoi New Delhi won the Times Food Award as well.
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.
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
VANILLA ESSENCE-2-3 drops
For cheesecake base
OREO COOKIE-2 packets
CHOCOLATE SHAVINGS-50gms+5gms (to put in the base)
SUGAR COATED WALNUTS-10 gms
SUGAR COATED WALNUTS-
10-INCH CAKE TIN
KITCHEN AID WITH PADDLE ATTACHMENT
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.
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.
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.