December 23, 2020
Heat fresh cream add dark chocolate to make
Keep stirring constantly. Sprinkle milk, divide mixture into equal portions and
shape them into a ping-pong size balls. Allow the steam to escape before opening
lid. Serve.Lightly oil two 5-inch square plastic sheets, place a dough peda on
one sheet, then place the other sheet on top of the ball. Allow milk to simmer
till thickens, reduces quantity to half.Add sugar and cardamom powder. Fry for
3-5 minutes until both sides are golden brown. Cook for a few minutes and allow
it to cool.dishcovery.Add 3-4 tbsp of water at a time, make a smooth dough and
set aside for 30 minutes.Decorate each ball with the dry fruit mixture or can
mix with mixture.Place mixture into a flat tray and keep for cooling. Pipe the
dark chocolate Ganache on the serving plate and place the regtangular white
chocolate sheet and serve.This Diwali, celebrate the festival with a slew of
yums that expert chefs have curated just for your house party.Heat oil in a
kadhai on medium heat.Rasiya MuthiyaIngredients1 cup shredded spinach (palak)1
cup grated bottle gourd1/2 cup boiled sprouted moong1/4 tsp turmeric powder1/4
tsp asafoetida (hing)3 tbsp besan (bengal gram flour)2 tbsp oil l Salt to taste2
tsp China cylindrical grinder
green chilli paste1/2 tsp sugarOil for greasingOther Ingredients3 tbsp oil2 tsp
mustard seeds ( rai/sarson)1/2 tsp asafoetida (hing)1/2 tsp turmeric powder 1
tsp chilli powderSalt to taste2 tbsp curdsMethodCombine ingredients in a deep
bowl and mix well to make a semi-soft dough, adding water if required.
Heat
fresh cream add dark chocolate to make a ganache and keep.Cook mixture for
another half hour and add ghee and cardamom powder and mix well. Add the milk,
mix well and pressure cook for a whistle.Remove from sheet and gently drop into
hot oil. When seeds crackle, add the asafoetida, turmeric powder, chilli powder,
salt and curd and mix well. Make thin rectangular sheets of white chocolate and
reserve.— Recipes courtesy Maharaj Jodharam Choudhary, corporate chef, Khandani
RajdhaniKaju KatliIngredientsCashewnut 1 kgGhee 250 gmSugar 700 gmGreen cardamom
powder 15 gmChandi ka varq 5 nosMethodSoak cashewnuts in water for an hour, make
a paste and mix with sugar. Add cardamom powder.Remove from heat and transfer it
into a plate and allow cooling till warm. Add mava, mix well and cook for more 1
to 2 minutes, while stirring continuously.Fry on a low flame stirring
continuously till brown in colour and leaves aroma. Add sugar.Apply a little oil
on your hands and divide the mixture into four equal portions. Serve.Pour tadka
over the muthiya.Add butter and mix into flour.Remove onto an absorbent paper to
drain excess oil.Make mini desserts using mawa, dry fruits, saffron and
fig.MethodSoak chana dal for 2-3 hours and set aside.
BasundiIngredientsFull fat
milk 2 litresSugar 1/2 cupCardamom powder 1/2 tspSaffron 7-8 strands (soaked in
2 tbsps warm milk)Pistachios 2 tbsp l Almonds 7-8 (blanched and
peeled)MethodSliver blanched almonds, chop pistachios and set aside.Heat oil in
a deep pan and add mustard seeds. Arrange gajar ka Halwa on top of sheet,
assemble mini desserts on the gajar ka Halwa and garnish it with micro greens,
saffron and pomegranate seeds. Divide the dough into about 30 pedas (balls).Peel
top layer off and using your fingers, dampen the top of the disk lightly. Boil
milk in a large heavy bottomed wide vessel on high flame.Cool and store in an
airtight container for up to two to three weeks. (6") length and 25 mm (1") in
diameter cylindrical rolls. Recipe courtesy Chef
Durbar Basu Ray, Ritz CarltonPappu Chekkalu (Telugu)IngredientsRice flour 3
cupsAll-purpose flour 2 cupsGreen chilli paste 3 tbspBengal gram (chana dal) 1/4
cupMTR red chilli powder 1 tspMTR Cumin powder 1 tspCarom seeds 2 tspButter 1/4
cupcurry leaves finely chopped (15-20 leaves)Salt to taste and oil for deep
frying.Apply chandi ka varq and cut into diamond shapes and serve to your guest
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