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HindustanTimes Thu,31 Jul 2014

Lifestyle

Quirk Up your festive Platter
Torsha Sen and Medha Shri Dahia , Hindustan Times
New Delhi, October 31, 2013
First Published: 16:37 IST(31/10/2013)
Last Updated: 18:09 IST(31/10/2013)

Get imaginative with food and give a global spin to your desi preparations. In the fourth of our five-part series, we bring to you fun and fusion treats that will jazz up your celebrations and have guests drooling over your culinary skills.

Throw away predictability from your festive platter this Diwali, and give a chic global twist to your desi delicacies. To help you with just that, we’ve put together a delightful smorgasbord of flavours to tickle your taste buds. From making your own chocolate to fun treats like paan supari cheesecake, these recipes will surely leave your guests impressed.

What’s more? We’ve ensured that the leftover food at your home is also put to great use with recipes such as pav bhaji martini (made from leftover bhaji), and pinni granola (made from pinni), that city chefs have shared with us.

And, since it’s celebration time, we’ve also got for you some off-beat cocktails — essentially desi at core — to add some more jazz to the festive mood. From ganne ki raslila (a yummy rum and sugarcane juice concoction) to jamuntini (a jamun and vodka preparation), creative mixologists have stirred up drinks that will leave your guests asking for more. So, here’s to a delicious Diwali!

Immirti flan with fresh fruits
Ingredients
For Immirti: 150 gm split black gram kinless, 40 gm rice, edible orange red colour (optional), 750 gm sugar, 5 gm saffron, 5 ml rose essence, 1 tsp green cardamom powder, vegetable oil (for deep frying), 1 kiwi, 1/2 cup diced papaya and melon
For custard cream: 75 gm whipping cream, 20 gm custard powder, 200 ml milk, 40 gm sugar


Method
For Immirti: Soak dal and rice together for 60 minutes. Drain and grind with the colour to a soft, spongy mixture with a coarse texture. Boil sugar with 3 cups of water till a syrup of single-thread consistency is reached. Remove from heat and strain the syrup. Add saffron, rose essence and green cardamom powder. Keep the syrup hot. Heat sufficient oil in a shallow flat jalebi kadhai. Take one ladle full of batter in the immirti cloth, hold tightly and press the batter through the hole into the hot oil. Make small batches and deep fry on both the sides till crisp and light golden brown. Drain the hot immirti and immerse into the sugar syrup till it absorbs enough of it. Drain and place the immirti on a flat plate and let it cool.

For custard cream: Boil milk in a heavy bottom pan. Take off 100 ml of milk and add custard powder to make a slurry while still warm. Add sugar to boiling milk, and now add the custard slurry to it. Keep stirring and cook till a smooth consistency is obtained. Keep aside and chill. In a separate bowl, whip some cream to the stage where it starts to form peaks, and add to the chilled custard mix, when ready. Now, top the immirti with custard cream and fresh sliced fruits, and enjoy!
Chef Sandeep Panwar, The Metropolitan Hotel & Spa

Make your own chocolate
Ingredients
500 gm pistachio (whole) half  to be chopped and the other half for the paste, 800 Gm white chocolate buttons, 400 gm whipped cream, 5
gm cardamom powder,


Method
Place the chocolates in a bowl. Chop half the pasta and make paste of the other half. Heat cream to 90°C in a pan, pour it on to the chocolate buttons. Take chocolate moulds and keep on a tray. When the cream and chocolate mixture cools down to 35°C, fold in the pistachio paste, cardamom powder and blend well. Fold in chopped pistachio. For chocolate moulds, give a thin coat of white chocolate to the moulds, when it is set, fill it with pistachio paste. When the pistachio paste sets, give a thin coat of white chocolate to cover the mould.
Radisson Blu MBD Noida

Figs stuffed with Goat Cheese
Ingredients
1 kg fresh figs, 200gm good quality goat cheese, 200ml single cream, 100g pistachios


Method
Wash and clean the figs. Trim the stems and slice in half. Now, whip the cream and the goat cheese together till soft and creamy. Spoon the mixture over figs and top it with some crushed pistachios.
Chef Ritu Dalmia, Diva

Angoori paan
Ingredients s
(Serves 1)
50gm kesar angoori petha, 1 betel leaf, 2-3 kiwi slices, 1 tsp sugar-coated fennel seeds


Method
Wrap angoori petha with the betel leaf, place on sliced kiwi and sprinkle with sugar-coated fennel seeds. And, your quirky paan is ready!
Chef Sandeep Panwar, The Metropolitan Hotel & Spa

Treats from leftovers!
Ingredients
6 brown pavs, 1 bread loaf, 2 tbs oil, 2 onions, chopped 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp pav bhaji masala, 3 tomatoes, 6 mashed potatoes, 4 tbs grated cauliflower, salt to taste, 2 tsp lal mirch paste, 2 tbs tomato puree, 2 tsp  green capsicum, 9 tsp butter, 1 lemon, a few papdis


Method
Heat oil in a non-stick pan. Sauté onion till soft. Cut the pavs into fingers. Add ginger and garlic paste and mix well. Add pav bhaji masala and sauté for a minute. Add chopped tomatoes, sauté for 5 minutes. Cover the sides of papdis with mashed potatoes. Add grated cauliflower in the pan. Mix well and add remaining potatoes. Cook for two minutes. Add 1/4 cup water, stir to mix and add salt and red chilli paste. Add the tomato puree and 1/4 cup water. Stir to mix, cover and cook for 5 minutes. Heat tawa. Place the pav fingers, drizzle a little oil and cook till crisp. Melt the butter in microwave for 10 sec.

Add two tsp each of melted butter in individual martini glasses. Place the prepared papdis in them over the butter.Reserve half a lemon and cut roundels from the remaining. Make slits on one side. Add chopped green capsicum to the vegetables. Cook for 4 min.Cut bread loaf into slices and roast on a tawa. Blend bhaji with a hand blender. Add juice of half lemon and one teaspoon melted butter in the bhaji. Place a ladleful of the bhaji on the papdis fitted in the martini glasses. Insert bread slice or pav finger in it, place a slit lemon slice on the glass rim and finish with coriander leaf.
Chef Sanjeev Kapoor

Paan Supari Cheesecake
Ingredients
400 gm sweetened whipped cream, 10 gm Gelatin, 100 gm paan leaves puree, 100 ml milk, 30gm fennel seed, 10 gms supari, 30gm dry rosepetals, 200gm mascarpone cheese, For jelly: 100gm gulkand, 100gm water, 8 gm gelatin


Method
For jelly, soak gelatin for 10min in 20ml cold water. Boil rest of water and gulkand. Add gelatin to this mix when hot and set in a mould; keep in fridge for 2hrs to set. For mousse, boil paan leaves puree, milk, fennel seeds, supari and rose petals. Strain, cool and add mascarpone cheese, melted gelatin and fold in the whipped cream. Layer this mousse mix in a rectangle mould filling 1/3 pan. Add a layer of pre set jelly and add remaining mousse. Keep in fridge for 1hr, and cut into desired shape.

Pan Pannacotta
Ingredients
400 ml double cream, 1 vanilla pod, 75 gm sugar, 250 ml milk, 12 gm gelatin, 10 gm betel leaf paste, 20 gm gulkand, 20 gm til patti


Method
Mix the milk and cream in a heavy bottom pan and heat it. Reserve 50ml, add gelatin to it and keep aside so that it softens. Add sugar and vanilla to milk and cream mix, and add the gelatin mix to it. Take off fire and let it sit down to room temperature. Add betel leaf paste. Pour in chilled glasses and refrigerate. Serve chilled, topped with gulkand and finely crushed til patti.
Chef Sandeep Panwar, The Metropolitan Hotel & Spa

Golgappa Espresso Shots
Ingredients
16-20 crisp golgappa puris
2 espresso shots, 1 cup chopped dark chocolate, 3 tablespoons fresh cream, 1/2cup milk, 5-6 chilled motichoor laddoos, 2 scoops vanilla ice-cream, ice cubes as required


Method
Place the espresso shots in a coffee maker and collect the coffee in a cup. Heat a small non-stick pan. Add the dark chocolate, cream and one tsp milk. Mix well and cook till the chocolate melts. Take the chilled laddoos in a bowl. Add two tbsps of the chocolate mixture and mix well. Break a little portion of the puris from top. Pour the espresso coffee in a shaker. Add the vanilla ice-cream, two tablespoons chocolate mixture, ice cubes and half cup milk. Close lid and shake well. Pour into individual shot glasses. Fill the laddoo-chocolate mix in the puris and place them on the shot glasses, and serve.
Chef Sanjeev Kapoor

Masala Martini
Ingredients:
60ml Vodka; dhaniya 6-8 leaves; Mint leaves 4-5; Chaat masala 1/4 tsp; Pepper powder 1-2 pinch; Rock salt 1-2 pinch; Chashni (Sugar syrup) 10ml; Nimboo ras 15ml; 1 Hari mirch


Method: Muddle mint leaves, coriander leaves; Shake with pepper powder, chaat masala, rock salt. Add lime juice and sugar syrup. Slid a green chilly. Add vodka. Shake. Double strain into a chilled martini glass. Sprinkle some pepper powder to garnish.
Brijendra Singh Mehta, bartender, Westin Gurgaon

Ganne ki raaslila
Ingredients:
White rum 60 ml; Nimboo ras 15ml; Kala namak 1/3 spoon; Bhuna jeera powder 1/4 tsp; Mint leaves 6 to 8; Ganne ka ras 120 ml; Crush iced top with soda

Method: Muddle lime juice, black salt, mint leaves and bhuna jeera powder. Stir with crushed ice. Add sugarcane juice, white rum. Top with soda. Garnish with mint leaves and a slice of lemon.
Nidhi Wadhwa, Zura Bar Bisro Bakery, Gurgaon

Meethi Mirchi
Ingredients: Absolut Vanilla 45ml; Midori 30ml; Sprite to top up; 2 Chopped green chillies.

Method: Muddle green chillies in Collins glass; add crushed ice. Pour Absolut vodka and Midori in the glass. Top it up with sprite. Garnish with green chillies.
Saurav Dey, Island Bar, Shangri-La’s, Connaught Place

Jamuntini
Ingredients:
Vodka  60ml, Jamun 5-6 nos, Nimboo ras 10ml; Sugar syrup 15ml; Kaala namak for rimming

Method: Rim the glass with black salt. Muddle jamun in a shaker. Fill it with ice, add gin and all the ingredients, shake and double strain the drink. Garnish it with lemon slice.
Kuldeep Singh Rawat, manager, 1911 Bar, The Imperial, Janpath

Aam panna tharra
60 ml vodka, 15 ml Nimboo ras, 6 Mango chunks, 1/2 tsp chat masala 1/2 tsp, 60 ml Aam Pana

Method: Boil green mango and sugar, blend with mint, green chilli, chat masala, black salt and jeera powder. Stir lime juice, mango chunks, chat masala and aam panna in a high ball glass. Add ice and top with vodka and sprite.
Nidhi Wadhwa, Zura - Bar Bisro Bakery, Gurgaon


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