FUZZY KIWI AND WILD STRAWBERRIES GATEAUX

  1. 1 KG vanilla sponge – easily available from local 8 kiwi fruit
  2. 1 kg heavy whipping cream
  3. 2 00 gms icing sugar
  4. 1 tsp vanilla essence.
  5. 8 fresh ripe kiwi fruit
  6. 150 gms maraschino cherry pitted and chopped for stuffing between the layers of sponge.
  7. 250 g strawberries sliced

Method :-

  1. Cut out two rims of sponges of 10 ‘ and 6 ‘ diameter. Trim edges and sides evenly.
  2. Slice sponge horizontally into 2 equal slices each. Peel and slice kiwi fruit and strawberries.,
  3. Moisten the sponge layers with water, sugar and essence/ with water, sugar and essence syrup to make the cake lucious.
  4. Whip cream to soft peaks and add icing sugar. Divide into 3 portions – Whip kiwi, strawberries’ essence separately to stiff peaks. Mix in chopped trimmings of left-over fruit and cherries with the cream spread to layer between the sponge slices.
  5. Cover entire cake with whipped cream and garnish cake with slices of kiwi fruits and strawberries – making individual cakes. Mount smaller over the bigger forming two tiers. Refrigerate at least 20-30 minutes before serving. Serve ceremoniously

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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SOTO AYAM (Indonesian Style Chicken Soup)

Makes 8-10 servings. COOKING TIME – 20 MNTS

Ingredients:

  1. 1 whole chicken
  2. 5 stalks green onions, finely sliced
  3. 2 Tbs. sweet soy sauce
  4. 1 tsp. vinegar
  5. vegetable oil
  6. 100 gram flour
  7. 150 ml water
  8. 200 gram beansprouts
  9. 150 gram crisp-fried potato chips
  10. 100 gram cellophane noodles, soaked briefly in hot water until softened and drained
  11. 5 hard-boiled eggs, quartered
  12. 2 Tbs. fried shallots
  13. 3 stalks flat-leaved parsley, finely sliced

Spice Paste Ingredients:

  1. 4 cm fresh ginger
  2. 10 small cloves of garlic
  3. 1 tsp. ground pepper
  4. salt to taste

Instructions:

  1. Put the chicken in a large pot covered with water and using medium high heat, bring it to a boil and until tender. Set aside 2 liter of the chicken broth.
  2. Bone the chicken and slice in 1×2 cm shreds. Stir-fry the chicken until it’s golden yellow and set aside.
  3. Fry the spice paste until fragrant with 1 Tbs. vegetable oil. Add it to the stock and heat the stock to boiling.
  4. Add the sliced spring onions, sweet soy sauce and vinegar. Stir well.
  5. Adjust the seasoning and simmer for a few minutes.
  6. To make the beansprout fritters, mix the flour, water and salt and then add the beansprouts. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.
  7. To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate. Sprinkle fried shallots and parsley on top. Laddle the seasoned broth into the soup plate. This should be served very hot. For hot-flavor lovers, provide a side-dish of Sambal Soto.

Makes 8-10 servings.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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PUNJABI PINDI CHANA ZYKA

time taken – 30 mnts — serves — 4

Ingredients:

  1. 1 cup chickpeas ( kabuli chana)
  2. 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
  3. 2 1/2-inch ginger, 3/4th of it shredded finely for garnish
  4. 2-3 tbsp oil
  5. 2 green chilies, sliced
  6. 3 medium sized tomatoes, chopped
  7. 150 ml water
  8. 2 tsp ground coriander
  9. 1 1/2 tsp ground cumin
  10. 1/2 tsp turmeric powder
  11. 1/2 – 1tsp red chili powder or as per taste
  12. Salt To Taste
  13. 1/2 tsp garam masala
  14. finely chopped coriander leaves

How to make pindi chole:

  1. Soak Chole in water overnight or for about 6 hrs.
  2. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
  3. Drain, reserving 1 cup of cooking liquid.
  4. Finely chop the remaining ginger. Saute chopped ginger and green chilies for 5 minutes.
  5. Add tomatoes, coriander, cumin, turmeric and chilli powder and sauté over low heat until the oil separates.
  6. Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
  7. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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SANDALI MURGH MIRZA HASNU

( A delicate chicken preparation by the darogah e bawarchikhana – Mian Mirza Hasnu – who was a culinary artisan and favourite of the Mughal Asafuttdaulah would create choicest of delicacies for the nobles and win laurels amongst the queens and royal guests of the Nawab of Awadh who was famous for his royal feasts, shatranj and collections of art )

Preparation time: – 45 mints

Cooking time: – 25 mints

Serves: 4

Ingredients

  1. 1 kg chicken drums ( leg pcs )
  2. 4 cups plain Yogurt wheyed
  3. 2 tsp ginger paste
  4. 3 tsp garlic paste
  5. 1tsp turmeric powder
  6. 3 tbsp white sesame seeds, ground
  7. 2 cup almonds, blanched and ground
  8. 2 tsp cassia buds
  9. 4 tbsp desiccated coconut roasted on tawa
  10. 2 green cardamom pods
  11. 4 cloves
  12. 1 tsp royal cumin seeds
  13. 1cup desi ghee
  14. 1 kg onions, thinly sliced, browned & ground
  15. 2 tbsp lemon juice
  16. Saffron few strands dissolved in hot milk
  17. ¼ tsp chandan powder
  18. 1 tbsp sundried rose petal powder
  19. Seasoning to taste

How to make:

  1. Clean the drums of chicken and marinate in the ingredients from 2 to 8.
  2. Keep aside for 1-2 hours.
  3. Grind the dry spices after broiling on a dry skillet together and keep aside.
  4. Heat ghee in a pan, add the half of whole garam masala ground pastes till the sweet aroma emits.
  5. Add the marinated chicken and stir well.
  6. Moisten with a little water and cook till the chicken is tender.
  7. When the chicken is cooked, add the freshly crushed aromatic saffron and rose petal & lemon juice.
  8. Dam ka Murgh is ready to serve.
  9. Serve hot with steamed rice.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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Patiyalashahi Bharwan Guchchi Meva Malai

12 pieces guchchi ( Kashmiri morels )-slit lengthwise and washed well

For stuffing, mix together

  1. 200 gm paneer-mashed
  2. 100 gms assorted roasted dry fruits
  3. Salt to taste
  4. 1 tsp Chana Masala

For the gravy

  1. 3 tbsp crumbled Mava (non sweet) – replacing onions
  2. 500 gms tomatoes
  3. 2.5 cm ginger piece
  4. 8-10 garlic cloves
  5. 1/2 tsp red chilli powder
  6. 1 tsp garam masala
  7. 1/2 tsp turmeric powder
  8. 2 tbsp poppy seed paste
  9. 1 cup fresh double cream
  10. a pinch of saffron diluted in a little water

Procedure:-

Wash and Soak the guchchi in warm water for 30 minutes.

Squeeze the water out of the guchchi and fill the hollow center of each with the paneer and dry fruit stuffing.

Grind the ginger, garlic and tomatoes to a paste.

Heat oil in a pan; remove from heat, add the red chilli powder and return to a medium heat. Stir in the Mava, Masala paste and fry until browned. Add the remaining spices, frying until golden

Add the guchchi, a cup of water and simmer for 10 minutes. Add the cream and Sprinkle with the diluted saffron and serve.

Chef’s take :- The Morels can be replaced with Paneer/Veg Koftas or Stuffed barrels of Potatoes or even Boiled Parval.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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Kankad Di Shami


(Butter soft peas and spinach patties mixed with royal spices, enveloped in pebbles of crunchy mix — pan seared –a house specialty )

Sr. No Ingredients Quantity
1 Potato 200gm
2 Paneer 100gm
3 Greenpeas 80gm
4 Spinach 50gm
5 Kaju – kishmish each 40gm
6 Rose water for aroma – few drops
7 Ghee 60ml
8 Chaat ms 10gm
9 Salt to taste
10 Moong dal soaked over night 50 gms

Method

  1. Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves and squeeze out excess water. Finely chop.
  2. Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
  3. Divide the mixture into uniform patties , further bind and dust it with moong dal to form a layer of lookalike pebble chips of crunchy Kankad with the coating of moong.
  4. Heat oil in a kadai. Deep-fry the tikkis in hot oil till crisp.

Chef’s take :- Sprinkle Anardana churan and serve piping hot with chilled lip smacking dip – savor this KANKAD KI HARY BHARY SHAMI as a perfect crunchy treat on a rainy evening with Pudine adrak ki chai in kullad.

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CHOCOLLAGE BOMBE’E

( A perfect melange of creamy ice creams studded with nougatine and choicest candy crush – set as a Dome and a world of opportunities laced with gooey chocolates of success and prosperity )

TIME TAKEN – 30 MNTS — SERVES – 4

Ingredients

  1. 250 ml Mango ice cream
  2. 250 ml strawberry ice cream softened
  3. 250 ml vanilla ice cream softened
  4. 500 ml molten chocolate
  5. 30 gms mint candy
  6. 50 gms lemon candy
  7. 50 gms caramelised cashew nuts / nougatine
  8. ½ tsp lemon zest
  9. 2 tbsp unsalted butter

Directions

Freeze an 6-inch bowl. When it’s cold, place alternatively mango, strawberry and vanilla ice cream scoops compressing in the bowl all over with crushed candies and nougatine mixed in intervals – stuff the hollow of the bowl tightly, cover it with plastic wrap. Freeze the bombe for 50 minutes or until firm.

Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.

To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat p late. Neatly pour the molten chocolate evenly over the hemisphere. Freeze until ready to serve.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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La Dolce Vita

( As the name hints towards a good and a sweet life – so is the creative dessert with goodness and energies of exotic figs and honey laced in saffron hinted creamy Italian Mascarpone with sensuous aroma of spicy cinnamon concocted in fuller creamy passionate saffron – A young dessert sure to boost up the charm and spice to life )

SERVES — 6 COOKING TIME 15 MNTS

Ingredients

  1. 1500 gms fresh figs
  2. 4 tbsp honey
  3. 200 gms mascarpone
  4. 1/2 pound unsalted pistachios (shelled)
  5. Ground cinnamon and grated dark chocolate, garnish

Directions

Preheat oven to 350 degrees F.

For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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Flambéed Maraschino Cherry and White Chocolate Blossom

serves — 4 cooking time – 25 mnts

Ingredients

  1. 100g white chocolate, broken into squares
  2. 250gm ready-made vanilla custard, at room temperature
  3. 125 gm of sour cherry
  4. 140ml whipping cream

To serve:

  1. 2tbsp grated dark chocolate
  2. 100gms of sour cherry compote
  3. 1tbsp of chopped pista

METHOD

  1. Put chocolate in a medium-sized bowl over a pan of simmering water. When it has melted, gradually stir in the custard until smooth.
  2. Leave the mixture to cool at room temperature. Whip cream and fold it in. Pour into the lined loaf tin. Freeze overnight until solid.
  3. To serve, put in the fridge for about 20 mins. Turn out and decorate with grated dark chocolate and sour cherry compote, then chopped pista and serve with extra fruit, if desired.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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Scrumptiously Delectable

( Nutty, crunchy almond tuile cigarelos infused with an exotic spicy butterscotch mousse laced with creamy Zabayon and dark Belgian chocolate ice cream Quenelle )

SERVES — 4 COOKING TIME 50 MNTS

Recipe for Nougatine Tuiles

  1. 125 grams sliced /powdered almonds
  2. 165 grams sugar
  3. 15 grams butter (optional)
  4. 1/2 tablespoon oil (vegetable, sunflower, peanut)

Preheat oven to 350F.

Spread the almond powder on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, till it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute and then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet. Roll out each piece on a warm, lightly oiled baking sheet essentially to work quickly, since the nougatine rapidly becomes brittle. Roll the tuiles into cylinders / cigar shapes to pipe in the prepared Butter scotch Mousse with a hint of star anise flavour to give an exotic spice fusion of flavors.

Recipe for butter scotch star anise Mousse:

  1. 3 egg yolks – optional
  2. pinch of salt
  3. 1/2 tablespoon (3.5gr) powdered gelatin + 2 tablespoons water
  4. 100ml water
  5. 1 /2 cup (100gr) sugar
  6. 1 star anise
  7. 1 cup heavy cream
  8. 4 tbsp butter scotch ice cream
  9. few drops of butterscotch essence

Method

In the bowl , whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over the water, set aside. Combine the remaining water, sugar and star anise in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan). Once boiling, uncover and cook the syrup till it reaches 220 F. Remove the star anise and pour the syrup in a container with a spout. Melt the gelatin in the microwave for 10 seconds or into the (now empty) saucepan until dissolved. Add it to the yolk mixture ( optional ) and continue to whisk on medium high until it triples in volume and cools to room temperature. In a separate bowl, whip the heavy cream to soft peaks with the butter scotch ice cream and essence. Gently fold the mixture into the whipped cream and use immediately piping into the tuile cigars.

Assembly :- Lace the plate with the left over butterscotch zabayon. Place the stuffed cigarelos vertically and garnish with dark Belgian chocolate ice cream quenelles — Serve pre plated — chilled.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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