SANJORI FLATBREAD STUFFED WITH BANANA AND ALMOND SHEERA

SANJORI FLATBREAD STUFFED WITH BANANA AND ALMOND SHEERA

SANJORI FLATBREAD STUFFED WITH BANANA AND ALMOND SHEERA

Ingredients

Makes 6 6.5-7 inch rounds

1 cup fine semolina/rawa

6 tbsp ghee or butter

2 tbsp almond flour

1 ripe yellow banana, peeled and mashed

1/2-1 tsp ground green cardamom seeds

2 cups hot water

4 tbsp sugar or more to taste

FOR THE DOUGH

2 cups atta flour (chapatti flour, this is different from standard wholewheat flours at grocery stores)

1 teaspoon salt

1-2 teaspoon vegetable oil

1/2-3/4 cup water for kneading

Ghee for frying

Instructions

FOR THE DOUGH Knead the chappati flour with salt in a large bowl or use a food processor. Add water, a tablespoon at a time until you have a firm, soft but not sticky dough. Knead several times until your dough is shiny and pliable. Rub all over with oil, cover and let rest 30 minutes in a warm, airy part of your kitchen. In India the entire kitchen is warm so leave it covered under a fan.

FOR THE SHEERA

Set the sugar, cardamom and water to boil.

Heat the ghee in a non-stick pan and add the semolina. Roast it 5-7 minutes on medium heat until fragrant. Add the banana and almond flour and stir well. immediately add the hot water. mixture will splutter. Stir quickly until banana and almond flour is well incorporated and you have a sticky and soft sheera. Cool completely.

TO ASSEMBLE

Knead the dough again and on a clean flat surface dusted with chappati atta divide dough into 6 or 7 equal pieces.

Roll one piece into a 4 inch round. Place it in the palm of your hand and fill the center of the dough with 1/3-1/4 cup sheera. Pleat the dough around the sheera to form a dumpling, creating small pleats with your thumb and index finger. Remove the excess dough off the top by pinching a piece of the pleats off.

Pat the dumpling and using both palms round the sides off. Place on a well dusted chappati board or a flat surface and slowly roll from the center outwards until you have a round, even flatbread about 1/5 inch thick.

In a non stick pan on low heat or use a tawa cook both sides until golden and very lightly blistered. Only after they have cooked through brush with ghee and cook again until golden and fragrant on both sides.

Remove with a flat spatula and let cool 5 minutes before serving or cool completely and store refrigerated in a round box for 3 days. Do not fold.

http://www.taradeshpande.in/sanjori-flatbread-stuffed-with-banana-and-almond-sheera/

FRESH PEANUT HUMMUS

BOILED PEANUT HUMMUS- A SOUTHERN AMERICAN DIP

BOILED PEANUT HUMMUS- A SOUTHERN AMERICAN DIP

Ingredients

PEANUT HUMMUS OR DIP IS MADE FROM FRESH, BOILED PEANUTS THAT ARE STILL IN THEIR SHELLS. BOILING THEM MAKES THE SKIN ON THE PEANUTS SOFT AND EDIBLE. PEANUT HUMMUS AND OTHER DISHES MADE FROM BOILED PEANUTS ARE VERY POPULAR IN THE SOUTHERN STATES OF AMERICA WHERE PEANUTS ARE FARMED ON A LARGE SCALE.

IN INDIA WE CONSUME PEANUTS IN VARIOUS FORMS.

PEANUTS IN THEIR BROWN SHELLS ARE CALLED SHENGDANE IN MARATHI AND THE PROCESSED SHELLED AND SKINNED PRODUCT IS CALLED PHUTANE. IN HINDI PEANUT IS CALLED MOONGFALLI.

BOILED PEANUTS ARE VERY POPULAR IN INDIA AND HAVE A DISTINCT FLAVOR THAT DIFFERS FROM A ROASTED PEANUT. PEANUTS ARE BELIEVED TO HAVE BEEN CULTIVATED IN SOUTH AMERICA 3500 YEARS AGO FROM WHERE THEY CAME TO ASIA AND THEN FINALLY FOUND THEIR WAY BACK TO NORTH AMERICA WHERE TODAY FARMED PEANUTS ARE A BILLION DOLLAR BUSINESS.

SERVES 8

250 GRAMS FRESH RAW PEANUTS IN THEIR SHELLS

1 TEASPOON OF CREOLE HOT SAUCE OR A HOT SAUCE OF YOUR CHOICE

3 CLOVES OF GARLIC

1 TBSPNS PEANUT OIL

1/2 TBSPNS TAHINI

SALT TO TOASTE

FOR GARNISH

1 TEASPOON TOASTED BLACK OR WHITE WHITE SESAME SEEDS

Instructions

IMMERSE THE RAW PEANUTS IN THEIR SHELLS IN BOILING WATER FOR 20 MINUTES. DRAIN ONE SHELL AND TEAR IT OPEN. TASTE THE PEANUT TO ENSURE IT IS VERY SOFT. IF NOT CONTINUE TO BOIL THEM. DRAIN ALL THE SHELLS. COOL COMPLETELY. TEAR OPEN THE SHELLS AND DISCARD THEM. RETAIN THE PEANUTS AND THEIR SKINS. ADD THE GARLIC TO THE SHELLED PEANUTS AND BOIL AGAIN IN 2 CUPS OF WATER FOR 15 MINUTES ON LOW HEAT. DRAIN COMPLETELY.

COMBINE THE BOILED PEANUTS AND SKINS AND THE GARLIC WITH ALL REMAINING INGREDIENTS AND GRIND TO A FLUFFY PASTE. YOU CAN GRIND THIS TO A SMOOTH PASTE IF YOU LIKE- I LIKE IT A LITTLE CHUNKY.

ADD SALT AND HOT SAUCE TO TASTE. GARNISH WITH TOASTED SESAME SEEDS.

SERVE WITH THICK CUT CRUDITES LIKE CARROT STICKS, BROCCOLI AND CAULIFLOWER FLORETS, CRACKERS, CHIPS OR PITA WEDGES.

http://www.taradeshpande.in/boiled-peanut-hummus-a-southern-american-dip/

SNOW FROSTED COCONUT AND POPPY SEED CAKE

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SNOW FROSTED COCONUT AND POPPY SEED CAKE

SNOW FROSTED COCONUT AND POPPY SEED CAKE

Ingredients

THIS DEEP, DENSE, DECADENT CAKE IS INSPIRED BY THE FLAVORS OF A CLASSIC INDIAN DESSERT CALLED KARANJI- AN EMPANADA STUFFED WITH COCONUT, POPPY SEEDS AND ALMONDS.

FRESH COCONUT IS COMMONPLACE IN INDIA SO THIS COCONUT CAKE IS MADE WITH FRESHLY GRATED COCONUT BUT YOU CAN USE SHREDDED UNSWEETENED OR FROZEN AND DEFROSTED COCONUT AS WELL. THIS IS A FUN CAKE TO MAKE AT CHRISTMAS. IT'S RICH AND FESTIVE BUT ITS FLAVORS ARE VERY DIFFERENT FROM TRADITIONAL CAKES AND PIES SERVED DURING THIS HOLIDAY. IN THE SUMMER I SERVE IT WITH GRILLED PINEAPPLE.

SERVES 12-14

2 tbsp white poppy seeds

330 grams unsalted butter, softened at room temperature, plus a tablespoon for greasing the cake tin

2 cups sugar, powdered finely in a grinder

6 eggs, at room temperature, lightly whisked

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon lime or lemon zest

1/2 cup tinned coconut milk

1/2 cup milk

1/2 cup freshly grated white meat of coconut

In a bowl sift together-

3 cups all-purpose flour, plus more for dusting the pans

3/4 cup blanched almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon nutmeg powdered

1/2 teaspoon salt

9 inch cake tin lightly oiled and lined with parchment paper

FROSTING

APPROX 225 grams cream cheese and room temperature

1/2 cup tinned coconut milk

50 grams unsalted butter

Pinch salt

1 cup confectioner's sugar

1/2 tsp vanilla extract

1 cup freshly shredded unsweetened coconut or defrosted frozen or shredded unsweetened coconut

Instructions

Preheat the oven to 350 degrees F. Dust the oiled and lined cake with a little flour at the bottom and the sides.

In a dry skillet toast poppy seeds on a medium flame about 1 minute. Reserve.

In the bowl of an electric mixer fitted with a paddle attachment or using an electric hand whisk, cream the butter and sugar on medium-high speed for 3 minutes, until light yellow and fluffy. With the mixer on medium speed, add the beaten eggs 2 at a time, scraping down the bowl once during mixing. Add the vanilla and zest and whisk well.

Add the sifted dry ingredients one cup at a time and beat until well incorporated. Add the cooled poppy seeds.

Add the milk and coconut milk to the batter. Mix until well combined.

Add the shredded coconut and beat until just mixed.

Pour the batter into the CAKE pan and smooth the top with an icing spatula or use the back of a flat ladle.

Bake in the center of the oven. Place an overhead rack above the cake pan. Bake for approx 65 minutes, until the top has browned, the cake sides have pulled away just a little from the cake tin and a cake tester inserted in the middle comes out clean.

Cool on a baking rack in the cake pan for 60 minutes, then turn the cake out onto a baking rack and cool completely about 2 hours in a warm climate. Return to cake tin, plastic wrap tightly and refrigerate several hours or overnight before slicing and icing.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment or using an electric hand whisk, combine the cream cheese, butter, coconut milk, vanilla extract on low speed. Add the confectioners' sugar and mix until fluffy. Refrigerate and allow it to thicken for several hours.

To assemble, remove the cake from the tin. You can just ice the top or you can also cut the cake in half and frost the bottom layer and dust it with half the grated coconut. To decorate the cake, sprinkle the top with coconut, scatter some silver dragees and lightly press silver dragees into the sides. Serve at room temperature.

http://www.taradeshpande.in/snow-frosted-coconut-cake/

WILD RICE PILAF WITH CARAMELIZED ONIONS, DILL AND APRICOTS

WILD RICE PILAF WITH CARAMELIZED ONIONS, APRICOTS AND FRESH DILL

WILD RICE PILAF WITH CARAMELIZED ONIONS, APRICOTS AND FRESH DILL

Ingredients

I BEGAN MAKING THIS RECIPE 6 YEARS AGO FOR THANKSGIVING AND IT HAS EVOLVED AND CHANGED OVER TIME- SOMETIMES I USE MINT INSTEAD OF DILL AND CRANBERRIES INSTEAD OF APRICOTS. THE BASMATI MAKES A WONDERFUL CONTRAST TO THE TEXTURE OF WILD RICE. YOU CAN ALSO USE FLAVORFUL RICE LIKE KOLAM.

WILD RICE IS A GRASS SEED THAT COMES FROM A DIFFERENT GENUS THAN ASIAN RICE. THERE ARE 4 SPECIES THAT ARE GROWN IN THE AMERICAS, INDIA AND CHINA. IN THE UNITED STATES IT WAS NOT FARMED BUT TRADITIONALLY HARVESTED BY NATIVE AMERICANS FOR WHOM THIS ANCIENT FOOD HOLDS GREAT SYMBOLISM.

SINCE IT GROWS WILD IN LAKES AND SMALL BODIES OF WATER NATIVE AMERICAN TRIBES LIKE THE OJIBWA WOULD PADDLE TO THE WEEDS IN CANOES AND GENTLY 'KNOCK' THE SEEDS FROM THE GRASS.

SOME SPECIES LIKE TEXAS WILD RICE ARE ENDANGERED BECAUSE OF LOSS OF HABITAT.

I USE MINNESOTAN WILD RICE BECAUSE MY HUSBAND IS FROM MINNESOTA. NOW THAT THIS RICE HAS BECOME POPULAR IT IS BEING FARMED IN PADDY FIELDS IN CALIFORNIA AND MINNESOTA AND CULTIVATED WILD RICE IS VERY GOOD. BUT AT THANKSGIVING I SPLURGE AND BUY HAND-HARVESTED AND WOOD PARCHED WILD RICE THAT'S ABOUT 6 TIMES THE PRICE OF CULTIVATED WILD RICE. YOU CAN ALSO BUY IT ONLINE BUT READ THE CAPTIONS CAREFULLY. HAND HARVESTED ON CANOES IS WHAT YOU ARE LOOKING FOR IF YOU WANT THE TRADITIONAL WILD RICE.

THIS RICE IS A BEAUTIFUL BLACK WITH A SUMPTUOUS MEATY TASTE AND CHEWY TEXTURE THAT VEGETARIANS LOVE. WILD RICE NEEDS A LONGER COOKING TIME THAN BASMATI SO THEY SHOULD BE COOKED SEPARATELY.

SERVES 10

1 CUP WILD RICE CULTIVATED OR HAND HARVESTED

2 CUPS BASMATI RICE

24 PEARL OR SAMBHAR ONIONS PEELED OR 200 GRAMS WHITE ONIONS SLICED IN THICK RINGS AND SEPARATED

1 TABLESPOON MAPLE SYRUP

4 TBSPNS BUTTER OR OIL

1/4 CUP VEGETABLE OIL

12 TURKISH APRICOTS FINELY SLICED LENGTHWISE INTO STRIPS

1 CUP FINELY CHOPPED FRESH DILL/SEPU

SALT TO TASTE

Instructions

HEAT 2 TBSPNS BUTTER AND THE VEGETABLE OIL IN A DUTCH OVEN STYLE POT. ADD THE ONIONS AND SAUTE ON A VERY LOW FLAME, STIRRING FROM TIME TO TIME UNTIL ONIONS ARE TENDER, STICKY AND CARAMELIZED. THIS WILL TAKE 25 MINUTES. YOU CAN DO OTHER WORK IN THE KITCHEN AS THE PROCESS ONLY SPEEDS UP IN THE LAST 5 MINUTES. TOWARDS THE END ADD THE MAPLE SYRUP AND STIR THE ONIONS GENTLY ESPECIALLY IF YOU ARE USE PEARL ONIONS. USING A SLOTTED SPOON REMOVE THE ONIONS AND RESERVE ON A PLATE.

IN THE SAME POINT ADD REMAINING BUTTER AND THE WILD RICE. ADD 3 CUPS OF WATER AND 2 TSP SALT. COOK ON HGH HEAT UNTIL WATER HAS MOSTLY EVAPORATED.

ADD THE BASMATI AND STIR GENTLY TO COAT IN OIL. ADD 4.5 CUPS OF ROOM TEMPERATURE WATER, COVER AND COOK UNTIL RICE IS ALMOST DONE. SWITCH OFF FLAME AND ALLOW IT TO COOK IN ITS OWN STEAM FOR 2 MINUTES.

TAKE OFF THE LID, FLUFF THE RICE WITH A FORK AND LET IT BREATHE ABOUT 10 MINUTES. STIR IN HALF THE DILL AND HALF THE APRICOTS AND ADJUST FOR SALT.

LADLE ONTO A PLATE.

TOP WITH CARAMELIZED ONIONS, REMAINING DILL AND APRICOTS. SERVE WARM.

http://www.taradeshpande.in/wild-rice-pilaf-with-caramelized-onions-dill-and-apricots/

VIENNESE LINZERTORTE

VIENNESE LINZERTORE

VIENNESE LINZERTORE

Ingredients

Makes 16 1.25 square bars

1.5 cups of maida or all purpose flour plus approx 1 cup more

1/2 tsp baking powder

1/2 teaspoon cinnamon powdered

1/4 cup white sugar powdered finely in a mixer

1/2 cup brown sugar

112 grams butter softened

1/2 cup ground blanched almond flour

1 egg whisked

1/2 tsp vanilla extract

Pinch of salt

1/4 tsp lime zest

approx 1 cup filling -good quality fruity jam

1 egg yolk mixed with a teaspoon of water for brushing

8 by 8 inch non stick baking pan

Instructions

Cream the butter, salt, cinnamon, vanilla and both sugars together with the lime zest until fluffy. Add the egg and baking powder and whisk again. Add the almond flour and beat again until incorporated. Add the 1.5 cups of flour 1/2 cup at a time until a very soft dough forms.

Remove half the dough into the baking pan and using a flat spoon or spatula spread it evenly into the bottom of the pan to form an even layer. This will be a very soft and sticky dough. Plastic wrap pan and refrigerate.

Add 1/2 cup flour to the remaining dough and beat again until it begins to come together. Another a little more flour. You need a dough that's soft but not as sticky.'

Remove the dough and place on a 10 inch square of wax paper. Cover with another sheet of was paper. Using a rolling pin roll the wax paper to create a smooth 1/4 inch thick sheet of dough between the two wax papers.

Remove the wax papers from the fridge. Peel off the top layer from the dough. Using a sharp knife or small pizza wheel cut strips 8 by 8 inches about 1/2 inch wide in the dough. Return wax paper to the top and refrigerate again 1 hour.

Refrigerate 35 minutes.

Preheat oven to 375 F. Prepare bottom rack.

Remove the cake pan with dough and spread the jam over it leaving a 1/2 inch margin around the edges.

Remove wax paper from the fridge and peel off top layer. Using your finger slowly remove a strip at a time of the dough and begin first by place dough along the four corners of the baking pan.

Then apply 2 more in the center equidistant from one another. Layer the last two over the pan in the opposite direction.

Bake about 30 minutes until golden. Remove and cool in the pan before slicing them into 16 bars. Keep refrigerated for up to 3 days.

http://www.taradeshpande.in/viennese-linzertorte/

NIGELLA DIP WITH CARAMELIZED ONIONS AND NIGELLA SEEDS

NIGELLA DIP WITH CARAMELIZED ONIONS AND NIGELLA SATIVA SEEDS

NIGELLA DIP WITH CARAMELIZED ONIONS AND NIGELLA SATIVA SEEDS

Ingredients

THIS IS A SIMPLE BUT RICH, DECADENT DIP FLAVORED WITH KALONJI OR NIGELLA SATIVA SEEDS. SERVE IT WITH ALL KINDS OF CHIPS, TOASTED PITA, AS BRUSCHETTA, WITH TOAST AND AS A SANDWICH SPREAD. THE KEY IS TO COOK THE ONIONS VERY SLOWLY UNTIL THEY GET SOFT, SWEET AND TURN A DEEP GOLDEN BROWN.

METHOD

400 GRAMS STRAINED FRESH, PLAIN YOGURT, CHILLED

2 TBSP COLD MAYONNAISE (EGGLESS OR WITH EGG)

200 GRAMS RED ONIONS PEELED, HALVED AND SLICED VERY FINELY INTO RINGS

2 TBSP BUTTER

3 TBSP VEGETABLE OIL

1/2 TEASPOON NIGELLA SATIVA OR KALONJI SEEDS

SALT TO TASTE

GARNISH

1/2 TEASPOON NIGELLA SATIVA/KALONJI SEEDS TOASTED

Instructions

HEAT THE OIL AND BUTTER IN A NON-STICK SAUCEPAN ON LOW HEAT. ADD THE ONIONS AND STIR WELL TO SEPARATE THE RINGS. ADD ONE TEASPOON SALT. COOK SLOWLY STIRRING FROM TIME TO TIME UNTIL ONIONS LOSE ALL THEIR WATER AND REDUCE TO ABOVE 1/3 THEIR ORIGINAL VOLUME.

THIS TAKES A GOOD 25-30 MINUTES SO YOU CAN DO OTHER THINGS WHILE THE ONIONS COOK. ITS ONLY THE LAST 10 MINUTES THAT THE ONIONS BEGIN TO BROWN QUICKLY AND YOU NEED TO BE WATCHFUL.

ADD THE NIGELLA SEEDS AND SAUTE UNTIL ONIONS AND GOLDEN BROWN, STICKY AND CARAMELIZED FOR ANOTHER 7-8 MINUTES. COOL THIS MIXTURE COMPLETELY.

WHISK THE CHILLED STRAINED YOGURT AND MAYO IN A MIXING BOWL. ADD THE COOLED ONIONS AND MIX TO INCORPORATE THOROUGHLY. ADJUST FOR SALT. GARNISH WITH NIGELLA SEEDS. LET SIT AT ROOM TEMPERATURE ABOUT 10 MINUTES BEFORE YOU SERVE IT.

http://www.taradeshpande.in/nigella-dip/

CHICKEN KADAI GHAR KA KHANA

CHICKEN KADAI

CHICKEN KADAI

Ingredients

THERE ARE MANY VERSIONS OF CHICKEN KADAI. THIS ONE IS EASY AND HAS A WARM COMFORTING FLAVOR. ON A COLD DAY IN NYC THIS WAS A GREAT DISH TO EAT FOR DINNER. MAKE AN EXTRA LARGE BATCH AND USE PANEER FOR VEGETARIANS, TOFU FOR VEGANS.

SERVE 6 WITH RICE OR ROTIS

500 GRAMS CHICKEN PIECES WITH BONE, SKINLESS OR PANEER OR EXTRA FIRM TOFU CUBED

2 GREEN PEPPERS OR CAPSICUM, WASHED STEM AND SEED REMOVED DICED INTO 2 INCH PIECES

50 GRAM WHITE ONION CUT INTO 4-5 PIECES

250 GRAMS ONIONS PEELED AND QUARTERED

250 GRAMS TOMATOES QUARTERED

1.5 TBSP GARLIC PASTE

1.5 TBSP GINGER PASTE

1 TBSP FRESHLY ROASTED AND POWDERED CUMIN SEEDS

1/2 TEASPOON TURMERIC POWDER

1/2 TSP CAYENNE PEPPER

1/2 TEASPOON JAGGERY OR SUGAR

SALT TO TASTE

FOR TEMPERING

6 TBSP VEGETABLE OIL

3 INCH STICK CINNAMON

1 BADI ELAICHI OR LARGE BLACK CARDAMOM

1 LARGE DRIED BAY LEAF OR TEJPATTA

Instructions

PUREE ONIONS, GARLIC, CUMIN POWDER, TURMERIC AND CAYENNE AND 1 TSP SALT TO A SMOOTH PASTE.

HEAT OIL IN A LARGE, DEEP SKILLET. ADD ALL THE WHOLE SPICES AND COOK ONE MINUTE UNTIL FRAGRANT.

ADD TOMATO ONION PASTE AND COOK DOWN ON A SLOW TO MEDIUM FLAME UNTIL REDUCED TO HALF ITS VOLUME. YOU CAN COVER THE COOKING POT WITH A LID LEAVING IT A LITTLE OPEN TO ALLOW STEAM TO ESCAPE. AS THE MIXTURE COOKS IT MAY BUBBLE AND SPIT. STIR FROM TIME TO TIME.

ADD GARLIC AND GINGER AND THEN CAPSICUM AND COARSELY CUT ONION AND CONTINUE TO COOK ANOTHER 25 MINUTES UNTIL MIXTURE IS VERY DRY AND OIL BEGINS TO LEAVE THE SIDES.

ADD CHICKEN AND RAISE FLAME TO HIGH. TOSS CHICKEN IN MASALA TO SEAL THE JUICES. THEN REDUCE FLAME. ADD ONE CUP OF WATER AND COOK CHICKEN ON A VERY SLOW FLAME UNTIL TENDER. YOU CAN ALSO PRESSURE COOKER THE CHICKEN FOR ONE WHISTLE. IF USING PANEER OR TOFU COMPLETE MAKING THE GRAVY BEFORE YOU ADD THE PANEER OR TOFU AS IT DOESN'T NEED MUCH COOKING.

ADD MORE WATER TO GET A GRAVY THE CONSISTENCY YOU PREFER. IF YOU PLAN TO EAT IT WITH RICE YOU WILL NEED MORE WATER, FOR ROTIS A DRIER GRAVY.

ADD SALT AND SUGAR TO TASTE.

SERVE HOT.

http://www.taradeshpande.in/chicken-kadai-ghar-ka-khana/

FLAME ROASTED RED PEPPER HUMMUS WITH POMEGRANATE

FLAME ROASTED RED PEPPER HUMMUS WITH POMEGRANATE

FLAME ROASTED RED PEPPER  HUMMUS WITH POMEGRANATE

Ingredients

THIS IS AN EASY DIP FOR A LARGE GROUP. IT ALSO MAKES AN EXCELLENT SANDWICH SPREAD.

SERVES 8 AS A DIP

400 GRAM TINNED COOKED CHICKPEAS FULLY DRAINED (ABOUT ONE CAN)

2 WHOLE RED BELL PEPPERS

1 TEASPOON MINCED GARLIC

1/2 CUP TAHINI

1 TSP RED HOT SAUCE OF YOUR CHOICE

2 TSP LIME JUICE

1 TABLESPOON POMEGRANATE MOLASSES

SALT TO TASTE

GARNISH

1/2 TBSP POMEGRANATE MOLASSES

1 TBSP GARLIC OIL

1/4 CUP SHELLED POMEGRANATES

PINCH CAYENNE PEPPER

Instructions

ROAST THE BELL PEPPERS OVER AN OPEN FLAME USING TONGS UNTIL COMPLETELY CHARRED AND FALL APART SOFT.

COOL THEM, PEEL OFF BLACKENED SKIN, REMOVE SEEDS AND STALK AND PUREE TO A VERY SMOOTH PASTE WITH ALL REMAINING INGREDIENTS.

ADD MORE TAHINI AND A LITTLE WATER IF YOU WANT THE MIXTURE TO BE THINNER. SALT TO TASTE. ADD MORE MOLASSES IF YOU WANT A SWEETER FLAVOR.

POUR INTO A SERVING BOWL. DRIZZLE WITH MOLASSES AND GARLIC OIL. TOP WITH POMEGRANATE SEEDS AND A PINCH OF CAYENNE PEPPER.

SERVE WITH PITA CHIPS, KAND OR SURAN WAFERS EVEN WARM PITA BREAD.

http://www.taradeshpande.in/flame-roasted-red-pepper-hummus-with-pomegranate/

GINGER JAGGERY GELATO

GINGER JAGGERY GELATO

GINGER JAGGERY GELATO

Ingredients

The combination of ginger and jaggery is sensational. Comforting and yet sophisticated this smooth creamy gelato was a result of several failed experiments. I tried a couple of recipes and found that adding ginger, dried or fresh split my milk when I was boiling it for the custard. So I prepared a ginger jaggery syrup instead and added it chilled to my custard. The proportion of the ginger jaggery syrup is important because too much liquid with make your gelato icy.

For the ginger jaggery syrup

3/4 cup of ginger thats been freshly peeled and grated ginger about 200 grams

1 cup of crumbled jaggery about 200 grams

3 cups of water

For the gelato

2 cups whipping cream (generally sold in tetrapaks)

6 egg yolks at room temperature

1/4 teaspoon vanilla essence

Dink or edible gum (2 tbpsns)

Instructions

FOR THE GINGER JAGGERY SYRUP

Boil the ginger and water together until you have about half the volume. Add the jaggery and cook until its fully melted and you have about 3/4 thick liquid left. The liquid should not caramelize so keep the flame low. The color of the liquid should be similar to golden honey. Try not to stir the syrup but just swill the pan about. Pass the hot liquid through a fine sieve to get any fibers and pieces of crystallized sugar out. Cover and chill.

FOR THE GELATO

Heat the milk and vanilla in a double boiler until it begins to boil. Switch off flame. Whisk egg yolks in a mixing bowl. Add 2 tablespoons of the hot cream to the egg yolks and whisk immediately to temper the eggs. Add the rest of the hot cream and whisk briskly then return mixture to the double boiler on a low flame and keep whisking. This takes patience but custards can curdle very easily if the flame it to high or you stop whisking. Cook on a slow flame until you have a thick but smooth custard. Do not overcook it or it will split.

Switch off the flame and stir in the chilled ginger jaggery syrup and incorporate well.

Strain through a fine sieve to remove any eggy bits.

Pour into a pre-chilled ice cream maker and process according to instructions. Mine took about 25 minutes of churning. Remove gelato and scoop into an ice cream box and freeze until ready to use.

http://www.taradeshpande.in/ginger-jaggery-gelato/

10 MINUTE CHOCOLATE POT DE CREME

10 MINUTE CHOCOLATE SOPHISTICATE

10 MINUTE CHOCOLATE SOPHISTICATE

Ingredients

THIS HAS A SURPRISINGLY SOPHISTICATED TASTE WHEN YOU CONSIDER THIS CHOCOLATE PUDDING TAKES 10 MINUTES TO MAKE. ITS GREAT WHEN YOU WANT SOMETHING INTENSELY CHOCOLATE HAVE NO TIME AND LOTS OF LEFTOVER BITS OF CHOCOLATE IN THE FRIDGE. IT PRODUCES A LOVELY TEXTURE THAT''S A BIT LIKE THICKENED GANACHE.

I USE ELEGANT ESPRESSO CUPS FOR THIS PUDDING AND TOP IT WITH WHIPPED CREAM, SHAVED CHOCOLATE AND SOMETIMES CARAMEL.

MAKES 6 1/2 CUP PORTIONS

300 GRAMS DARK OR BITTER CHOCOLATE BROKEN INTO SMALL PIECES

1 CAN OF CONDENSED MILK ABOUT 400 GRAMS

1.5 CUPS WHIPPING CREAM

1 TEASPOON SALTED BUTTER OR USE UNSALTED BUTTER AND A 1/4 TSP OF SALT

OPTIONAL

1.5 TBSPN LIQUEUR OF YOUR CHOICE- DARK RUM, TIA MARIA, GRAND MARNIER

Instructions

COMBINE THE FIRST 3 INGREDIENTS IN A DOUBLE BOILER OR USE A MILK BOILER. COOK ON A SLOW FLAME STIRRING CONSTANTLY UNTIL CHOCOLATE HAS JUST MELTED . SWITCH OFF FLAME AND KEEP STIRRING UNTIL MIXTURE IS SMOOTH. STIR IN THE BUTTER- IT WILL GIVE THE CHOCOLATE A NICE GLOSS.

STRAIN THROUGH A FINE SIEVE TO REMOVE ANY BITS AND PIECES. STIR IN LIQUEUR IF USING.

POUR INTO CUPS/SERVING BOWLS OF YOUR CHOICE. LEAVE ENOUGH SPACE FOR A TOPPING. COVER TIGHTLY WITH PLASTIC WRAP AND CHILL 4 HOURS.

TOP WITH WHIPPED CREAM, CHOCOLATE SHAVINGS, HOMEMADE CARAMEL SAUCE, CANDIED NUTS, BRITTLE, WHITE CHOCOLATE GANACHE OR FLEUR DE SEL.

http://www.taradeshpande.in/10-minute-chocolate-pot-de-creme/