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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DILLIWALI NARM DIL TILLY

( A tantalizing starter with butter soft cheesy hearts uniquely stuffed with Californian prunes and spices, pan seared with lemons – A perfect Punjabi Satay )

serves — 4 cooking time taken — 35 mnts

Ingredients Quantity
1. Curd (wheyed out) 200gm
2. Fresh cottage cheese (cow milk) 100gm
3. Green chilly (chopped) 10gm
4. Ginger(chopped) 10gm
5. Green coriander 10gm
6. Green cardamom 5gm
7. Ajwain 5gm
8. Roasted gramflour powder 15gm
9. Chilly flakes 3gm
10. Salt to taste
11. Garam masala 3gm
12. White Sesame seeds 40 gm
13. Prunes 20 gms

METHOD

  1. Mix hung curd & grated cheese in a bowl.
  2. Add all the other ingredients, form uniform balls and stuff with a pinch of prunes and chilly flakes – Make heart shaped patties with moulds and leave it in refrigerator for 30 minutes to firm.
  3. Before shallow frying, dust with sesame seeds on a concave tawa till golden, crisp texture with an appetizing aroma.
  4. Grill slices of lemon, and place it against each Narm dil tikki. Pierce satay stick one by one through each heart shaped starter looking like hearty treat on a pouring day with choicest of chutneys.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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BELGIAN CHOCOLATE SUSHI

Chocolate Sushi is made from all natural chocolate and baker’s ingredients. We use Belgian and Swiss Chocolate in our baking and rolling processes. Each “sushi” is carefully hand-rolled and portioned. Chocolate Sushi does not contain rice, fish or wasabi. Chocolate Sushi is a product of pure chocolate indulgence.

SERVES — 4 COOKING TIME 40 MNTS

Ingredients

  1. 500 gms chocolate compound
  2. 200 ml corn syrup
  3. 100 gms sugar
  4. 200 ml double cream
  5. 500 gms desiccated coconut
  6. 200 gms of praline dust

Directions

Melt half of chocolate and sugar in double boiler to make ganache,

Heat corn syrup, sugar and cream in a pan and mix thoroughly. Add desiccated coconut and mix well. Let it cool down.

Spread on a butter paper and roll it with a rolling pin. Keep it in a refrigerator to firm but in a pliable texture.

Take out the coconut slab and make 3 inch gashes and cut it length wise.

Pipe in the chocolate ganache into the rolled coconut roll and seal it carefully. Wrap in plastic/butter paper and refrigerate to firm.

Take out the firm rolls and dip it in rest of molten dark chocolate and immediately dust it with desiccated roasted coconut or pralines – keep it on a butter paper and tightly roll it back and refrigerate.

Carefully cut the rolled out Belgian chocolate Sushi using a sharp knife. Place on your plate and serve accompanied with some fruity, chocolaty dip .

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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GOSHT BELIRAM

( A true delicacy of Punjabi cuisine by the grand master chef of yesteryear’s BELIRAM – who was the royal cook of Maharaja Ranjeet Singh from the Patiala kingdom, a few centuries ago. )

Serves 6 Marinate time: 2 hrs cooking time: 40-45 min.

Ingredients

  1. 2 lb(1 kg) lamb
  2. FOR MARINADE
  3. 2 cups yogurt ( homemade curd beat till smooth)
  4. 2 big onions – cut into slices
  5. 2 tbsp finely chopped ginger
  6. 2 tbsp chopped garlic
  7. 6 green cardamom(chhoti illaichi)
  8. 5 cloves(laung)
  9. 2 sticks cinnamon(dalchini)
  10. salt to taste
  11. b1 tsp Kashmiri deghi mirch
  12. OTHER INGREDIENTS
  13. ½ cup ghee(clarified butter) or oil
  14. 2 tbsp whole coriander seeds(saboot dhania)— crushed lightly

Method

  1. Mix all the ingredients of the marinade together. Leave the lamb chunks in this marinade for 2 hours. Keep it in the refrigerator.
  2. Heat ghee in a pressure cooker.
  3. Add coriander seeds and saute over medium heat until they begin to crackle.
  4. Add the lamb, along with the marinade. Bring to a boil, stirring constantly.
  5. Pressure cook to give 2 whistles. Reduce heat and keep on low heat for 20-25 minutes, or till mutton turns soft. Remove from fire.
  6. When the pressure drops, cook meat on medium heat until the fat leaves the masala and the mutton looks well fried.

Courtesy:

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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Pot pourri

( A creative dessert having goodness of crunch, lip smacking creamy mocha concoctions with exotic combinations of molten ice creams loaded with nuts and fruit cream – Sure to create a wow factor and made from a easy to find ingredients in any household )

SERVES — 4 COOKING TIME 20 MNTS

Ingredients

  1. For sponge cake: Eggs: 4;
  2. Sugar-free: 100 gm;
  3. Baking powder: 3 gm;
  4. Flour: 100 gm;
  5. Cocoa: 2 tsp;
  6. For mocha cream: Whipped cream (low-fat): 150 ml;
  7. Coffee decoction: 50 ml;
  8. For light chocolate sauce: Sugar-free white chocolate: 250 gm;
  9. Heavy cream (low-fat): 125 ml;

For dark chocolate sauce:

  1. Cream (low-fat): 125 ml;
  2. Bittersweet chocolate: 250 gm;
  3. For creamy mosaic: Sugar-free vanilla ice cream: 1/2 scoop;
  4. Sugar-free pista ice cream: 1/2 scoop;
  5. Sugar-free mango ice cream: 1/2 scoop

METHOD

To make the sponge cake, beat eggs with sugar, flour and baking powder until fluffy. Then, divide the mixture into two halves and mix cocoa in one half. Next, line a baking tray with baking paper. Using two pastry bags, pipe alternating strips of the two mixtures and then bake at 240 C. Next, soak the sponge cake in coffee decoction. Prepare light chocolate sauce by heating heavy cream, add chopped chocolate to it and stir over low heat until it smoothens. Make dark chocolate sauce in a similar manner. Fill the charlottes (after taking out from the coffee decoction) completely with mocha coffee cream and smooth off excess cream. Refrigerate for sometime. Next, melt the ice creams separately and divide into three separate bowls. Pour the ice cream sauces on the serving plate and then place a charlotte in the centre of the plate and garnish as you like it.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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DHABEWALI KANKAD KI HARYBHARY SHAMI

serves — 4 time taken — 15 mnts

(Mouth melting peas and spinach patties mixed with spices, enveloped in pebbles of crunchy Moongdal mix — pan seared – A Puran da Dhaba speciality)

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. Chat 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 look-alike 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.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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The Wedlock


(A creative compound dessert from the east of india in fusion with Modern patisserie of mellowing the rich white chocolate ganache with Mishti doi cream cheese and sweetened with goodness of natural nalen Gur – served chilled a’la parfait)

Ingredients

  1. Full cream milk (1litre)
  2. Curd (2tsp)
  3. Palm jaggery (300gms ) — NALEN GUR / DATE PALM JAGGERY
  4. White chocolate – 250 ml (melted)
  5. 120ml double cream
  6. 4 tsp gelatin (divided into 2 mixes equally in 30 ml milk and water each)

Method of preparation:-

  1. In a heavy based pan reduce milk ½ of its quantityon slow flame
  2. Melt the jaggery in the pan by using 30 ml of milk . Now add 1/2 the jaggery to the boiling milk and stir it well. Cook it for another 5 minutes and then cool it. Then mix the curd.
  3. Pour the mixture into the clay pot and then keep it in the warm place to set. When the curd gets set in the pot, then keep it in the refrigerator to get chill.
  4. Whey out the set cold mishit doi to obtain cheese curd , mix in the molten white chocolate and whipped double cream – adjust the sweetness (should be as bit lesser than optimum sweetness)
  5. In a separate bowl to the left over sap of nalen gur add the other batch of jelatine and mix.

Assembling of parafait:-

  • Take stemmed goblet and fill in first the jellied nalen gur and rest it tilted on a bed of salt to form a set angle for 30 minutes.
  • Next half of the glass – fill in the mishit doi white forest mousse evenly and set for 2 hours in a refrigerator.
  • Before serving chilled top up the layer with a tbsp of diluted nalengur (without gelatin) and a garnish – scrapes of chocolates/cherries/fresh fruit/wafer stick etc.– Serve it chilled.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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Belgian Chocolate And Crunchy Praline Sondesh


(The national dessert of bengal – Healthy Sondesh fudged with gooey belgian chocolates , centrefilled with crunchy praline – finished with a disguised appeal of a ganache mosaic – served as chilled poppers)

Ingredients:

  1. 1-liter cow milk
  2. 6 tbsp. sugar powder
  3. 3 tsp. cocoa
  4. 1 tsp. vanilla essence
  5. 1 tbsp. lemon juice
  6. 3 tbsp assorted roasted dry fruits rolled in molten sugar and coarsly crushed once cooled and firm
  7. 300 gms dark chocolate melted
  8. 150 gms white chocolate melted

Method:

  1. Heat the milk; pour lemon juice when it starts boiling. The milk will curdle and form Chena or cottage cheese. Drain the access water and hang the cottage cheese in a muslin cloth Till dry.
  2. In a thick bottom pan cook the freshly made cottage cheese and add sugar on a low heat. Stir it all the time. Remove from fire when the sugar has melted and keep on stirring another two-three minutes. Put on heat and stir again for two minutes till it starts leaving the sides of pan but should remain juicy and not dried up .side of pan.
  3. Remove from fire and let it cool enough to handle.
  4. Keep portion of the mixture aside and add cocoa powder to it.
  5. Add vanilla essence to the other portion.
  6. Make a ball of white portion and stuff some chocolate portion along with a pinch of praline centre filled in it, and roll it again to form any shape you like. Do the same to the rest. Keep in the fridge for 15 mnts.
  7. Place these Zebra sondesh on a wire rack, pour on top and mosaic the molten dark and white chocolate ganache – set to chill and firm for 30 mnts
  8. Before serving, cut each of the chocolate Sandesh in half from the middle, to let the creamy chocolate have a delicious effect or serve whole dollops with a fusion filling and disguised appeal of a traditional sondesh.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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CINNAMON CHOCOLATE CUPCAKES (MICROWAVE)

Yield enough for 10 cupcakes., time taken — 25 mnt

  1. 1 c. flour
  2. 3/4 c. sugar
  3. 2 tbsp. cocoa
  4. 1/2 tsp. baking powder
  5. 1/2 tsp. cinnamon
  6. 1/4 tsp. salt
  7. 1/2 c. water
  8. 1/4 c. vegetable oil
  9. 1/2 tsp. vanilla

ICING:

  1. 3 tbsp. butter
  2. 1 1/2 c. sifted powdered sugar
  3. 1/4 tsp. cinnamon
  4. Pinch of salt
  5. 1 tbsp. milk
  6. 1/2 tsp. vanilla

METHOD

Cupcakes: Combine first 6 ingredients; mix well. Add water, oil, vanilla. Stir until smooth.

Place paper liners in microwaveable cupcake pan or custard cups. Fill cups half full with batter. Microwave on high for 2-3 minutes or until surface is almost dry, giving plate a half turn at 1 minute intervals. Yield 10cupcakes.

Icing: Microwave butter on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt. Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir. Garnish making roses , petals etc to make it look apetising.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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