Byculla Soufflé

Byculla Soufflé

Byculla Soufflé

Ingredients

The iconic Byculla Souffle was the signature dish of the elite Byculla Club (1833-1920). Prepared with copious amounts of liqueur including Kummel, Chartreuse, Curacao, and Benedictine you can make it dark rum, Amaretto, Grand Marnier or a combination of other sweetened liqueurs. If you prefer you could also just flavor it with vanilla extract.

Serve 6-7 persons

• Chilled heavy whipping Cream 1 cup

• WholeMilk 2 cups

• Sugar 2½ tbsp.

• Gelatin 2 teaspoons

• Vanilla Essence 1.5 teaspoons or 2 tablespoons of your favorite liquers

• 3 Egg whites

3 egg yolks lightly whisked

• Almond Toffee/chikki/nougat crushed 4 tablespoons

Instructions

To make the custard:

In a double boiler, over a slow flame dissolve the sugar in the milk. When the milk reaches a boil quickly pour over the whisked egg yolks while whisking continuously. Return mixture from bowl to double boiler on a slow flame. Keep stirring. Add vanilla and keep stirring until milk begins to thicken.

Do not increase the flame or the custard may curdle.

Once you have a thick custard (it will thicken as it cools as well), remove immediately from flame and pour through a fine sieve into a glass bowl to remove any eggy bits. To know if you have thickened the custard adequately run a spatula across the bottom. If the custard parts in the center you should stop cooking it.

If you want to add alcohol to this custard now is the time. Cover the custard tightly with plastic wrap, press the plastic wrap directly over the custard, to prevent a skin from forming on the custard. Refrigerate 2 hours.

Sprinkle the gelatin evenly across the surface of 1.5 tablespoons of room temperature water.

Do not stir this mixture. Just let rest until the gelatin looks puffy about 8-10 minutes.

Place the bowl in a larger bowl or saucepan with enough hot water to come halfway up the bowl. Let the bowl sit in the hot water until gelatin has dissolved. Don’t stir it.

Remove the cooling custard from the fridge. Discard plastic wrap and gently using a whisk stir the custard. As you whisk it, slowly add the gelatin. When thoroughly incorporated, cover custard with plastic wrap tightly, pressing down so the plastic touches the surface of the custard and return to the refrigerator for a half hour.

To assemble the cold soufflé:

Whip the egg whites to stiff peaks. Whip the chilled cream to soft peaks.

Remove the custard from the refrigerator and whip in the cream until well incorporated. Use a spatula to do this. The ideal motion is a figure of 8.

Then using a gentle and inward motion whisk the egg whites into the custard. Pour into a large bowl 1.5 liter bowl or 6-8 individual glasses or cups of your choice, cover tightly and refrigerate 5-6 hours.

Top with almond praline and more whipped cream (if desired) just before serving.

http://www.taradeshpande.in/byculla-souffle/

PATRIOT’S PASTA

PATRIOT’S PASTA

PATRIOT’S PASTA

Ingredients

If you omit the Parmesan you will need additional salt. You can also use Chilgoza, the Indian equivalent of pine nuts for the pesto.

Ingredients for 4

450-500 grams pasta such as elbow macaroni, Farfalle, Fusilli or Gemelli

1/2 cup pine nuts or almonds lightly toasted

1.5 cups tightly packed of arugula or rocket leaves washed, large stalks removed and coarsely chopped

1 tablespoon butter or olive oil

2 tablespoons coarsely chopped garlic

1/4 cup grated parmesan (optional)

2 tablespoons olive oil

1 carrot about 4-5 inches long scraped, cleaned and diced finely

1 unpeeled zucchini washed and diced finely

1/2 teaspoon crushed red chilli flakes or to taste

Salt and pepper to taste

Instructions

Set a stock pot of water to boil on high heat. Stir in a pinch of salt and cover.

Heat olive oil on a medium flame in a non-stick pan and saute carrots about 2-3 minutes. Add zucchini and saute until tender but not mushy. Add chilli flakes and saute 30 seconds.

When water is boiling add pasta and cook until al dente or to your taste. In india, I cook the pasta about 2 minutes less than the time provided on the packaging. In our heat and humidity I find the pasta continues to soften even after its drained.

Drain pasta and reserve 3-4 tablespoons of the pasta water. Use the rest for a soup or dal.

One the pasta is drained toss with half the sauteed carrots and zucchini.

Puree the chopped rocket or arugula leaves in a food processor with garlic, pine nuts, parmesan and butter to form a coarse paste. If you are vegan omit the Parmesan.

Taste for salt.

Toss pasta in the spinach pesto. Season with black pepper, garnish with more parmesan and remaining sauteed zucchini and carrots.

http://www.taradeshpande.in/patriots-pasta/

Three Layer Vegetable Dip

Three Layer Vegetable and Pesto Dip

Three Layer Vegetable and Pesto Dip

Ingredients

You can replace the broccoli with basil for a traditional pesto. Ive shaped this as a mound but you could also do a log shaped terrine.

Serves 6-7 when served with crackers or bread as an appetizer

1/2 cup pine nuts

150 gram broccoli washed, stalk removed (use this stalk in a salad or stock) and finely chopped or 15 leaves of Italian basil

1/4 teaspoon zest of lime

1/4 cup garlic coarsely chopped

2 tablespoons Parmesan

1 tablespoon butter or olive oil

50 grams scraped, washed and thinly sliced rounds of orange carrots

2 tablespoons olive oil

200 grams cream cheese or low fat firm cottage cheese or Tofu cheese

Salt to taste

Instructions

Heat 1/2 tablespoon of the olive oil in a non stick pan and lightly saute carrots until tender. They must hold their shape and retain color so do not brown or overcook them. Cool carrots on a plate then sprinkle with pinch of salt.

Puree the broccoli, pine nuts, remaining 1.5 tablespoons olive oil, Parmesan, butter or olive oil and garlic until you have a coarse paste. Stir in zest. Taste for salt. This pesto should be slightly salty to compensate the carrots and cream cheese.

Line a 5 inch round bowl with plastic wrap leaving a large over hang of 4-5 inches on all sides.

Whisk the cream cheese to a smooth consistency manually, using a whisk. Do not use a food processor.

Layer the bottom of the bowl with the carrots layering one over the other in concentric circles. Place a round circle in the center to fill any gaps.

Top with cream cheese. Smooth it carefully so it spreads evenly and presses against the pesto below. But do not mix the two together.

Layer the broccoli pesto over the cream cheese pressing down to ensure it spreads evenly across the bowl.

Loosely place the over hanging plastic wrap over the pesto. Place in the freezer for 20 minutes.

Then return to refrigerator.

Prepare your serving plate and your crackers or sliced bread.

Remove dip from the fridge and using the edges of the overhanging plastic gently pull the dip out of the bowl.

Turn it carrot side up on your serving plate. Gently pull away the plastic wrap. Serve immediately with slicing and spreading knives.

http://www.taradeshpande.in/three-layer-vegetable-dip/

Fresh Pea, Mint and Orange salad

Fresh Pea, Mint and Orange salad

Fresh Pea, Mint and Orange salad

Fresh Peas, Mint and Orange Salad

Ingredients

Serves 4

250 gram shelled baby peas, washed

2 ripe Navel oranges or Indian Nagpur Santra

10-12 fresh mint leaves, washed

3/4 cup soft cheese such as feta, goat's milk or ricotta

3-4 baby peas in their pods spliced open

Dressing

1/2 cup extra virgin olive oil or grapeseed oil

1/4 cup fresh orange juice

3 tablespoons white balsamic vinegar or Juice of one lime

1/2 teaspoon golden honey

1 teaspoon salt

Instructions

Shake or whisk together all the ingredients for the dressing. Taste for salt.

Toss the peas in the dressing and refrigerate covered for 15 minutes.

Peel the oranges and reserve the peel. Remove the skin off the segments of each Nagpuri santra and discard pith and seeds. If using navel orange cut the orange flesh into small pieces and remove all the pith and seeds.

Remove soaked peas from the fridge. Taste for salt and sweetness-adjust if required.

Pour soaked peas in a serving bowl.

Garnish with mint leaves, cheese of your choice and orange segments. Lastly grate some of the orange zest from the peel over the salad.

Serve immediately.

http://www.taradeshpande.in/fresh-pea-mint-and-orange-salad/

COCONUT KESAR BARFI: COCONUT MILK CANDY WITH SAFFRON

COCONUT BARFI

COCONUT BARFI

Ingredients

Coconut Barfi is often called Kopra Pak, Narylache Vadi and Khobryache Pak but in my home Vadi was made as a milk free candy with just sugar and coconut. While Vadi had a delicate brittle texture this Barfi is soft and moist.

2 cups finely grated fresh white meat of coconut or use defrosted, unsweetened coconut

1 cup sugar

3/4 cup milk

1/4 cup fresh good quality mava (khoya) crumbled finely

4-5 strands of saffron (kesar) strands crushed and soaked in a tbsp of warm milk

1/2 tsp green cardamom seeds powdered (elaichi or velchi)

1/2 teaspoon corn starch dissolved in a tablespoon of water

To garnish (optional)

a tiny pinch of green cardamom powdered

a tablespoon of powdered almonds

a small pinch of powdered saffron (do not add too much- uncooked saffron can be bitter)

Instructions

Heat the milk and sugar on a medium flame in a non stick skillet or kadai. When it reaches a boil add the coconut.

Cook over a medium flame for 20 minutes. Stir regularly to prevent burning.

Stir in the cornstarch paste.

Stir in the khoya or mawa and cook another 7-8 minutes stirring continuously. Allow the mixture to thicken.

Add the crushed saffron and milk and cardamom powder. Cook until mixture is thick, sticky and spreadable.

Transfer the coconut mixture onto a parchment or wax paper lined cookie sheet or a pan approximately 8 by 8 inches wide. Spread it evenly using a spatula.

Allow it to cool for atleast 30 minutes. Cover with plastic wrap, pressing the wrap down on the coconut and refrigerate 30 minutes.

Remove from the refrigerator cut into 9 squares. You can cut smaller squares and make the squares thicker too if you prefer by using a smaller pan.

Garnish with a little more cardamom powder and almond crumbs. Serve at room temperature.

Keep refrigerated.

http://www.taradeshpande.in/coconut-kesar-barfi-coconut-milk-candy-with-saffron/

WATERMELON WEDGES WITH TEQUILA LIME DRESSING

WATERMELON WEDGES WITH TEQUILA LIME DRESSING

WATERMELON WEDGES WITH TEQUILA LIME DRESSING

Ingredients

This raw salad is a margarita on a plate. It should be served with fruit knives and forks. If you prefer you can also discard the rind and cube the watermelon instead and serve it as a tossed salad.

FOR SALAD 1 wedge per person

1 small chilled watermelon cut into 12 wedges (3-31/2 inch triangles)

1 tablespoon minced fresh mint leaves

1 tablespoon minced fresh Italian basil (optional)

1 tablespoon pine nuts lightly toasted (optional)

Wedges of lime to garnish (optional)

FOR THE DRESSING

2 tablespoons gold tequila

1/2 cup freshly squeezed lime juice

1/2 cup freshly squeezed orange juice

3/4 cup extra virgin olive oil

1/4 teaspoon peeled and finely grated fresh ginger root

1 teaspoon red chillie flakes pounded lightly (not powder)

1/2 teaspoon kitchen salt or more to taste

1/2 teaspoon freshly ground black pepper

Instructions

Shake all the ingredients for the dressing together in a small jar. Refrigerate 2-3 hours or overnight.

Place wedges on a large serving tray or in small individual plates. Sprinkle with pine nuts, basil and mint.

Shake the dressing in the jar again and taste for salt. Spoon over the wedges. Serve immediately.

http://www.taradeshpande.in/watermelon-wedges-with-tequila-lime-dressing/

DEMERARA SUGAR ALL AMERICAN CHOCOLATE CAKE WITH CHOCOLATE SYRUP AND BUTTERCREAM FROSTING

ALL AMERICAN CHOCOLATE CAKE WITH CHOCOLATE SYRUP AND BUTTERCREAM FROSTING

ALL AMERICAN CHOCOLATE CAKE WITH CHOCOLATE SYRUP AND BUTTERCREAM FROSTING

ALL AMERICAN CHOCOLATE CAKE WITH CHOCOLATE SYRUP AND BUTTERCREAM FROSTING

Ingredients

2 CUPS FLOUR

1.75 CUPS BROWN SUGAR (TRY RAJSHREE DEMERARA SUGAR)

3/4 CUP GOOD QUALITY COCOA

1/2 CUP UNFLAVORED VEGETABLE OIL

1/2 CUP MILK

3 EGGS WHISKED

1.5 TEASPOON BAKING POWDER

1 TEASPOON BAKING SODA

1/2 TEASPOON SALT

1 TSP VANILLA EXTRACT

FOR CHOCOLATE SYRUP

1/5 CUP GOOD QUALITY COCOA SIFTED

4 TABLESPOONS BROWN SUGAR OR DEMERARA SUGAR

1 CUP WATER

1 TABLESPOON BUTTER

2 TABLESPOONS DARK RUM (OPTIONAL)

FOR THE FROSTING

250 GRAMS BUTTER

1/4 CUP GOOD QUALITY COCOA SIFTED

1 CUP CONFECTIONERS ICING SUGAR SIFTED

1/4 CUP WHOLE-MILK

2 8 INCH CAKE PANS GREASED AND LINED WITH PARCHMENT OR WAX PAPER

Instructions

FOR THE CAKE

PREHEAT OVEN TO 350F.

SIFT THE FLOUR, COCOA, SALT, BAKING POWDER AND SODA IN A BOWL. ADD SUGAR, OIL, BEATEN EGGS, VANILLA AND MILK AND WHISK TO A SMOOTH CONSISTENCY. YOU CAN ALSO DO THIS WITH A STANDING MIXER. SLOWLY ADD BOILING WATER AND WHISK QUICKLY.

POUR INTO 2 LINED AND GREASED 8 INCH CAKE TINS. SHAKE TINS GENTLY TO ENSURE BATTER HAS NO AIR POCKETS

BAKE FOR 30-40 MINUTES UNTIL CAKE SHRINKS FROM THE SIDES AND A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. REMOVE FROM PAN AND COOL IN TIN FOR 45 MINUTES.

UNMOLD ON A CAKE RACK AND COOL 2 HOURS.

FOR THE FROSTING

USING A STAND OR HAND MIXER OR A WHISK BEAT THE BUTTER AND SUGAR UNTIL SMOOTH AND FLUFFY. ADD THE COCOA AND CONTINUE WHIPPING. ADD THE MILK AND WHIP UNTIL FLUFFY. TASTE FOR SWEETNESS AND ADJUST IF REQUIRED. COVER AND CHILL UNTIL READY TO USE.

FOR SYRUP

STIR TOGETHER ALL THE INGREDIENTS EXCEPT RUM IN A SMALL SAUCEPAN OVER MEDIUM HEAT UNTIL SMOOTH AND BUBBLY. COOK UNTIL VOLUME REDUCES TO HALF. COOL COMPLETELY THEN STIR IN RUM AND RESERVE UNTIL READY TO USE.

COOL COMPLETELY. POUR CHOCOLATE SYRUP OVER EACH CAKE AND LET STAND 15 MINUTES. FROST THE TOP OF ONE CAKE WITH BUTTERCREAM. PLACE THE SECOND SHEET OVER IT AND FROST THE ENTIRE CAKE.

DECORATE WITH SOME POWDERED COCOA.

http://www.taradeshpande.in/demerara-sugar-all-american-chocolate-cake-with-chocolate-syrup-and-buttercream-frosting/
Sunshine Salad

SUNSHINE SALAD

SUNSHINE SALAD

SUNSHINE SALAD

Ingredients

We all need a little sunshine now and then!

This salad has an infused dressing so make it the previous night and let the spices flavor the vinaigrette. Tastes great with a simple grilled chicken or fish.

FOR 6-8 PERSONS

FOR THE SALAD

3 Navel oranges cut into 4 round slices, seeds and peel removed

3 Mosambis cut into 4 round slices, seeds and peel removed

12 thin slices of skinned fresh pineapple

Sprigs of coriander, a few thai bird chillies and lime leaves to garnish

A few toasted seeds of whole coriander and fennel (optional)

FOR THE SALAD DRESSING/VINAIGRETTE

2/3 cup grapeseed or unflavored vegetable oil

3 tablespoons lime juice

zest of one lime

2 small Thai bird chillies very finely minced

1 or 2 teaspoons golden honey (to taste)

5 lime leaves (kaffir) finely sliced

1/2 teaspoon salt or to taste

1 teaspoon fennel or saunf seeds

1.5 teaspoons coriander seeds

Instructions

Toast the fennel and coriander seeds in a dry skillet over medium heat about 1-2 minutes until fragrant. Reserve 2-3 seeds each of fennel and coriander as a garnish. Cool the rest and pound in a mortar until only coarsely ground.

Combine with all the salad dressing ingredients in a jar, shake well and refrigerate overnight.

Remove dressing from the fridge shake again.

Strain the dressing through a small sieve. Discard the pieces and leaves.

Taste the vinaigrette for salt and sweetness and adjust with more salt and honey. Remember the fruit is also sweet.

TO ASSEMBLE

Arrange the salad on a large round plate. Remove any peel or white pith around the rings of fruit using a sharp paring knife.

Place the pineapple rings at the bottom in a circle. Drizzle lightly with dressing. Layer over the pineapple alternately with oranges and mosambi. Drizzle generously with the remaining dressing. Cover with plastic wrap and refrigerate for an hour. allow the dressing to seep into the fruit.

Garnish with sprigs of coriander, a few coriander and fennel seeds, chillies and lime leaves before you serve it.

http://www.taradeshpande.in/sunshine-salad/