Pride Hotel Blogs

A creative dessert for the auspicious occasion of Ramadan having goodness of traditional dates and dry fruits well blended and creamed to form a fluffy and mouth melting mousse as the last course on a Iftary.

Ingredients:

For the cinnamon cream

1. 200 ml milk,
2. 1x cinnamon stick
3. 1 egg whipped
4. 50 sugar/ to taste
5. 1 tsp gelatin leaf
6. 200 ml whipped cream

For the almond and dates mix:
1. 50 g pitted and finely chopped dates
2. 50g butter
3. 50g sugar
4. 2 eggs
5. 50g ground almonds
6. 150g pastry cream (mix together with the dry fruits)

For the date puree

(top layer, all mixed, cook, keep cool and blend together)
1. Good quality seedless dates (12 to 14 pieces)
2. Half a cinnamon stick
3. 13g honey
4. Half tsp ground nutmeg
5. Few drops vanilla essence
6. 45ml water

Preparation:

1. For the cinnamon Bavarian, boil the milk and cinnamon stick, then mix the sugar with the egg yolk and hot milk. Whisk the cream with the gelatine – set aside .
2. Next is the almond cream . Mix the butter and sugar, and add the eggs one by one, and the almond powder, with the mixer turning it all into a cream.
3. For the dates puree – take the pitted dates and add the cinnamon stick, honey, ground nutmeg, water, and boil together.- till dark colored nectar is achieved Keep cool and blend together with the vanilla.

Finally , fold in all the three mixes in a bigger bowl and set in moulds in refrigerator – for 2 hours , bofore serving demould , sprinkle chocolate powder on top and serve attractively garnished with left over dates and cinnemon custard , chocolate arcs and available fresh fruit chunks as a compounded nutty and creamy dessert on IFTAR .

A refreshing drink specially created to rejuvenate after days long fasting with medicinal goodness of Tukmalanga – as a coolent to body with goodness of fresh fruits and juices as energiser , digestive condiments and hydrants – Sharbat e Firdaus is a perfect start to a grand Naimat-e-Ramadan.

Ingredients:

1. Sweet Lime juice – 150 ML
2. Kiwi crush – 30 ML
3. Lemon juice – 30 ML
4. Tukmalanga/ Basil Weeds – 1/2 Tsp – Soaked in water
5. Cubes of Fresh Water Melon – 2 Tbsp – As a fruity topping
6. Black Salt – 1/2 Tsp
7. Anardana Churan – 2 Tsp
8. Honey – 2 Tbsp
9. Crushed Ice – To the up
10. Aerated lemon drink – Sprite/ Limca – 150 ML

Method

1. Mix the ingredients , accept Kiwi crush, shake it with crushed ice , layer the Kiwi crush first into the tall stemmed glass, gently pour in the drink mix as another layer on a green bed of Kiwi crush, top up with crushed ice and cubes of fresh water melon fruit and fiz in the aerated lemon drink for a bubbly, velvety layered refreshing SHARBAT e FIRDAUS

The pearls of chickpeas , shaped into patties and finished in the amritsari masala — the rude food food of our Turbaned warriors of freedom – a saga of gallantary from the frontier province of Punjab

Preparation Time: 30 Minutes

Serves : 8

Ingredients:

3 cups KABULI CHANA / DOLLAR CHANA (soaked in water)
5 bread slices(crumbs)
2 teaspoon red chilli powder
2-3 tablespoon maida
2 teaspoon fresh ginger garlic paste
1 teaspoon amchur
2 teaspoon garam masala
salt as per taste
4 cups water.
½ tea spoon of sweet kewda / kewda essence

For filling / Stuffing – optional :
3 tbsp pudina(chopped)
1 small onion(chopped)
some grated cheese
2 green chillies(chopped)

Method:

1. Wash dal . Pressure cook dal alongwith ginger garlic paste and salt with water
after 1 whistle cook on low flame for 15 mins then remove from fire
2. Mash dal with karchi and put bread crumbs and masalas and bind together. Keep Aside
3. Mix all ingredients of filling
4. Make balls of dal paste and then flatten. Put filling inside and again form a ball.
5. While frying roll in maida poder and then deep fry

Best served with pudina, sonth chutney.

(Courtesy- Regional Executive chef Aman Tandon from The Pride Hotel, Ahmedabad)

As India reaches a landmark moment by completing 65 years of freedom, pride and glory are the emotions coursing through every Indian who has not only been a part of the journey to freedom, but also had the opportunity to … Continue reading →

Brave and firm tomatoes stuffed with patriotic and authentic spices – A favourite most of – LAL-BAL-PAL -from the Gomti banks of Lucknow – the epicentre of the KAKORI KAND

Ingredients :

1 kg Big, ripe tomatoes
½ kg – Green peas

250 gms – Malai paneer
100 gms – Spring onions
1 pinch – Hing
1 pc small – Ginger
6 nos – Garlic Flakes
2 nos – Bay leaves
2 tsp – Coriander leaves
½ tsp – Red Chilli Powder
½ tsp – Turmeric Powder
1 Tsp – jeera
5 nos – cloves
5 nos – Green cardamoms
1 no – cinnamon sticks
50 gms – Green coriander
Salt to taste
1 can – Tomato Puree
1 tbsp – Pure Ghee

Cooking Instructions :

- Divide the shelled peas in two batches finely grind one half and coarsely grind other.
- Grind to paste the ginger, garlic and cumin. Also grind the cloves, cinnamon and cardamoms and keep aside.
- Finely slice the onions, fry to a golden colour and grind to a paste.
- In the same oil, sauté finely cubed / grated malai paneer on a very slow flame till crisp and golden , add the grounded mix of each , cook and keep aside.
- Scoop out medium sized firm tomatoes , fill in the mix prepared and ensure each tomato firmly stuffed with the Nimona mixture .
- On a greesed grill plate , cook and grill the tomatoes slightly from the cut bottom stuffed side .
- In a separate pan heat a tablespoon of pure ghee and add crushed asofaetida, add all the ground peas and sauté till the moisture evaporates, keep aside
- Heat oil add the bay leaves, ginger-garlic paste, coriander, turmeric, chilli powder and salt and sauté till the masala is done.
- Add the onion paste and tomato puree and stir till the ghee separates. Now add the fine crushed peas which is used here as a thickening agent , ½ litre water and the garam masala paste.
- Cover and cook on a slow flame till the nimona gravy is ready
- Now pour over the nimona timatar ka kut , gently place each tomatoes s garnish with grated cheese and a dash of rogan – serve hot with chupdi roti , or khushka .

An assortment of tricolor paneer tikkas finished the frontier style on the sizzling bed

INGREDIENTS

1. 1 tblsp Fresh Cream
2. 500 gms paneer / cottage Cheese sliced into 1 ‘ CUBES

3. 1 cup Cheese grated
4. 1/2 tsp Peppercorns crushed
5. 2 medium sized Tomatoes sliced
6. 1 tblsp Mint Chutney
7. 2 medium sized Onions sliced
8. 100 GMS processed Cheese
9. For Marinade
10. Chaat Masala to taste
11. 1/3 cup Hung Yogurt
12. 2 tblsp Mustard Oil
13. 4 tsp Ginger Garlic Paste
14. 1 tsp Garam Masala Powder
15. 1 tsp Coriander Powder
16. 1 tsp Cumin Powder
17. 2 tsp Red Chilli Powder
18. Salt to taste

1. Slice Paneer into seven pieces.
2. Mix well all the marinade ingredients and spread evenly on the cut paneer.
3. Keep aside for 10 minutes.
4. Spread mint chutney evenly on the cut paneer.
5. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
6. Stack each layer of cut paneer one on top of the other, by repeating the process.
7. Make a mixture of cream and crushed black pepper and pour out over the top layer.
8. Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven. / BAR BE QUE / GRILL
9. Cut into desired equal sizes.

SERVE HOT WITH ONION RINGS

(Courtesy- Regional Executive chef Aman Tandon from The Pride Hotel, Ahmedabad)

Yummiest Chicken drums tastefully seared with minted Burmese marinade — the rude-food of the battalions from Rangoon loaded of Armaments of tasteful Valor

Ingredients

1. 10 chicken drumsticks
2. Salt – about a tsp [more or less as per your taste]
3. 5 TBS Tandoori Masala
4. 1/4 tsp Turmeric
5. 2 Tbs Garlic paste
6. 2 Tbs ginger paste
7. 3-4 Tbs plain yogurt
8. Red chilli powder as per heat level – I use about 2 tsp
9. 5-6 saffron strands
10. 4 tbsp pre peared mint coriander chatney / relish
11. * 2 tbsp oriental green curry paste ( Namjai / any proprietary available )
12. Coconut milk powder – 3 tbsp

Plan for stuffing :

1. 1/4 pound mince lamb
2. 1 shallot -finely minced
3. 1/2 tsp garam masala
4. 1/8 tsp nutmeg powder
5. 1 TBS oil
6. 1/2 tsp cumin
7. Salt as per taste
8. 1/4 tsp black pepper powder

Cooking the Stuffing:

1. Heat the oil in a heavy bottomed skillet
2. Add the cumin seeds and wait for them to crackle
3. Add the shallot
4. Cook till shallot turn transparent
5. Add the lamb and cook on medium for 10 minutes
6. Ensure you stir it often
7. Add the nutmeg, garam masala and cook for another 3-5 minutes
8. Finally add the black pepper powder; mix and remove from heat source.
9. Let it cool

Implementation:

1. Ensuring you keep the pocket like part in the drumstick intact, Run a sharp knife through the other meaty parts of the drumsticks to make 2 – 3 incisions. [ use this technique]
2. Apply salt + turmeric + Garlic paste to the chicken pieces and leave for about 5 minutes
3. Now add the Tandoori powder , the red chilli powder and the ginger paste. Rub this dry mix into the chicken and let it stand for 10 minutes
4. Mix the saffron , mint relish , green oriental curry paste , coconut milk powder in the curd to give a fusion of oriental / burmese spice mix .
5. Coat the chicken with the curd mix
6. Let this stand for 45 minutes and you are ready to grill.

Grilling

1. Get the grill / tandoor/ barbeque ready
2. Divide the filling into 10 portions and fill into the pockets of the drumstick.
3. Do this just before grilling to avoid contamination of the cooked stuffing.

Grill on medium heat preferably on a charcoal grill
OR
Preheat oven to 350*F and place chicken and cook till done

(Courtesy- Regional Executive chef Aman Tandon from The Pride Hotel, Ahmedabad)

On the auspicious day of Shri Krishna Janmashtami – the creativity of NAIVEDHYA is an effort of serving the traditional gourd and fruit Kheer with goodness of dry fruits and delicate Lychees served chilled as a pop up in the roundels of the fruit itself – thus making a twist in the style of Satvik aahar of Phaldhari Kheer

Ingredients:

1. 300 g Lychees (roughly chopped)
2. 250 gm grated bottle gourd
3. 1 ltr Milk
4. 2 cup Sugar — to taste
5. 3 tbsp Mawa (khoya) (grated)
6. 1/2 cup double dairy cream ( milk only ) – whipped and sweetened with castor sugar to taste
7. 1/2 tsp Green Cardamom Powder
8. 12 Almonds (blanched and slivered)
9. 12 Pistachios (blanched and slivered)
10. 2 tbsp sauted GAUND in desi ghee
11. A few drops Rose water

Preparation:

1. In a thick-bottomed pan, take the milk and bring it to a boil stirring all the while so that cream doesn’t form on the top
2. Add the grated lauki and reduce to a thick creamy consistency
3. Add khoya, sugar and chopped lychees and stir for two minutes.– Allow to cool
4. Add green cardamom powder and rose water and fold in the sweetened whipped dairy cream mix well into the entire mix of the prepared dessert and refrigerate .

To Assemble:

Take selected big pieces of whole lychees and slit half, dividing into two . Stuff each hollow of lychee halves with the chilled creamy lychee kheer Allow it to cool and serve garnished with almonds and pistachios and gaund

(Courtesy- Regional Executive chef Aman Tandon from The Pride Hotel, Ahmedabad)