Serve hot, serve cool | india | Hindustan Times
Today in New Delhi, India
Dec 03, 2016-Saturday
-°C
New Delhi
  • Humidity
    -
  • Wind
    -

Serve hot, serve cool

india Updated: May 22, 2011 14:40 IST

Hindustan Times
Highlight Story

Dhokla Chat
Ingredients
Dhokla: 3-4
Murmura: 1 bowl
Mint leaves :1 bowl
Dhania:1 bowl
Aloo boiled:2
Tomato chopped: half bowl
Onion chopped: half bowl
Raw mango slices: 3-4
Lemon juice: few drops
Salt: acc to taste
Aamchoor: 1/2 spoon
Red chilly powder: 1 small spoon
Peanuts: half bowl
Sev thin: 1 small bowl
Sev thick: 1 small bowl
Green chilly chopped: 3-4
Tamarind paste: 1 spoon
Sprouts: 1 bowl
Curd: 1 bowl
Farsan: 1 bowl
Sugar: 1 small spoon
Kali mirch powder: to taste
Garlic: 2 pieces

Method
For the kairi chutney: take pudhina, few peanuts, kairi, garlic, dhania and grind them in the mixer.
For the first stuffing, take farsan, tomato, onion, salt and mix them.
For the second stuffing, take sprouts, dahi, salt, red chili powder and mix them.
Now cut the dhokla into two pieces horizontally and then place the stuffings into them.
Now garnish it with green chutney and tamarind chutney before serving.

Honey & Caramalised Banana Smoothie
Ingredients
Milk: 1 cup
Curd: 1 cup
Banana: 2
Cinnamon: a pinch
Honey: 2 tablespoons
Sugar: 1 teaspoon

Method
Combine all the ingredients with a tablespoon of honey.
Blend well in a mixer to make it a smooth mixture.
Heat honey with a teaspoon of sugar in a pan. When you find bubbles in it, add slit banana to it and toss it.
Serve the mix garnished with the caramalised banana.

Sweet Potato Salad
Ingredients
Sweet Potato Boiled and Chopped
Onions Chopped
Spring Onions Chopped
Lemon Juice
Amchoor Powder
Black salt
Cumin Powder
Olive Oil

Method
Add the sweet potato, and the other chopped vegetables.
Add salt, amchoor powder, and cumin powder for seasoning.
Add some olive oil over the salad and serve.

Chocolate Fruit Truffle
Ingredients
Kiwi: 1
Grape: 100 gms
Cherries: 75 gms
Papaya: 200 gms
Apple: 1
Pear: 1
Sponge Cake (Brown and White): 200 gms each
Grated Chocolate: 100 gm
Chocolate Syrup: 80 ml
Gems: 1 packet
Marsh Mallows: 1 small packet
Custard Powder: 100 gm
Milk: 400 ml
Sugar: 120 gm
Whipped Sweetened Cream: 150 ml
Normal Cooking Cream: 100 ml
Vanilla Essence: Few drops
Orange Marmalade: 80 gm
Mixed Fruit Jam: 80 gm
Chopped Dry Fruits (cashewnuts, pistachios, almonds): 100 gms

Method
Heat 2 cups of milk and add 2 tablespoons of custard powder. Add sugar make custard of semi solid consitency. And refrigerate.
In a mixing bowl, mix custard and cooking cream together.
Cut the sponge into layers. Alternately spread orange marmalade and jam in between layers. Trim the upped end of the sponge. Cut into square or diamond pieces.
The second layer should consist of the sponge cake pieces.
The third layer should have the chopped fruits topped with choclate syrup, grated chocolate, few drops of vanilla essence and nuts.
Cut kiwi into round pieces and put them on the edges of the bowl for garnishing
The fourth layers should be evenly spread whipped sweetened cream.
Garnish with chocolate grated, gems, marshmellows and grated Chocolate.
Marshmellows can be put onto a stick and cooked and used for garnishing.

–Compiled by Rachana Dubey