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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Oreo Orange Nucifer Tiramisu

( A fusion blend of Tiramisu with goodness of coconuts mulled with Oreo crunch with threads of mandarin orange zested, folded and set chilled as a scrumptious dessert with myriad tastes )

For the Zabaglione:

  1. 2 egg yolks
  2. 3 tablespoons granulated sugar
  3. 1/2 cup coconut milk
  4. 1/4 teaspoon vanilla extract
  5. 1/2 teaspoon finely grated orange zest
  6. 3 cups vanilla flavoured whipped cream

To assemble the tiramisu:

  1. 1/3 cup Mascarpone cheese/cheese spread
  2. 1/2 cup sweetened desicated roasted coconut
  3. 2 cups orange juice, warmed
  4. 12 Oreo cookies ( sandwiched cream – removed )
  5. 2 tablespoons unsweetened cocoa powder
  1. Make the zabaglione: In a large mixing bowl , mix together the egg yolks, sugar, coconut milk, vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler with simmering egg mixture over low heat, stirring constantly, until it resembles thick custard. consistency. Let the zabaglione cool, transfer to a bowl. Cover and refrigerate until it is thoroughly chilled.
  2. Thoroughly mix the whipped cream and Zabaglione – Set aside.
  3. To assemble the tiramisu: Put the warmed orange juice in a shallow dish. In a large bowl, beat the mascarpone cheese as it will make it easier to fold. Add the prepared and chilled zabaglione and cream mix, blending until just combined. Gently fold in the mascarpone/cheese spread and the shredded coconut. Set this cream mixture aside.
  4. Working quickly, dip 12 of the oreo cookies in the orange juice, about 1 second per side. They should be moist but not soggy. Immediately crumb it and drop in stemmed glass, alternating layers with the cheesy coconut flavoured tiramisu – Repeat to create 2 more layers.
  5. To serve, sprinkle the tiramisu with roasted coconut.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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New year special: Senorita

Serves 2

For the Lemon Mix

  • 250 ml double dairy cream
  • zest of 1/2 lemon & 2 tablespoons lemon juice
  • 4 tablespoons honey

For the Mango Purée:

  • 3 large mangoes, peeled and stoned, 1 finely chopped (reserve 1/4 to serve)
  • 4 teaspoons honey
  • juice of 1/2 lemon

Garnishing of SENORITA:

  • flesh of 1/4 mango, finely chopped
  • mint sprigs.

COMPILATION

  1. For the SENORITA , with a hand-mixer or wire whisk, whip the heavy cream until slightly thickened. Add the lemon zest, lemon juice & honey, with a wooden spoon, stir to combine. Let sit for 2 to 3 minutes.
  2. For the purée, put the flesh of 2 mangoes in a food processor or blender and blend to a purée. Add the honey and lemon juice and blend until smooth. With a spoon, stir in 3/4 of the finely chopped mango. Spoon the purée mixture into the base of 6 glasses.
  3. Spoon the whipped cream mixture on top of the mango purée.
  4. Garnish with the remaining 1/4 finely chopped mango and add a sprig of mint.
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