Dine With Gitanjali - Page 24 of 25 - Recipes straight from the heart

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Fig and Pistachio Biscotti

My biscotti obsession started several years ago whilst I was on a family holiday visiting the breath-taking Tuscany in Italy.

Also known as “Cantucci di Prato” the biscotti is a crunchy almond cookie, a household favourite in Italy which has rapidly taken the world in its delicious stride.

Perfected over time, it’s relatively simple to create… typically the dough is first formed into logs, baked, cooled slightly, cut into slices and then baked again. Don’t let the sound of it deter you coz it’s literally that easy to make. Besides, once you get the hang of crafting these awesome goodies you are sure to enjoy experimenting with different flavours as well.

Biscottis are truly a provocative mix of textures, flavours and visuals, traditionally enjoyed by dipping in vin santo (sweet dessert wine). It’s also great dunked in coffee or tea. Even though originally made with almonds, I love mine with Pistachio and Figs!

Honestly speaking, for all those who get intimidated by baking or find it tedious, do try this recipe out once. It’s said that cooking is an art, and baking a science. Accurate measurements are just as important when baking, as they were back in our science labs. My advice …. Please try and stick to the measurements given in my recipe, one perfected after several disappointments. I’m sure that your journey won’t be as arduous given the step-by-step photos. Hope this one turns your passion into a baking obsession just as it did for me.

So I’m gonna get going whilst you try this out, grab my caramel Nespresso latte and dunk in these absolute favourite cookies.

Ciao.

December 4, 2018 By Gitanjali

Appetizers

Mushroom Pâté

The term pâté generally refers to a soft mixture of meat, fish or vegetables infused with various flavorings that are eaten cold. It’s usually served as an appetizer or listed as a “first course” in the French & Belgian cuisine.

This mushroom pate presented to you is a beautiful mince of mushrooms, shallots and cream cheese with a whisper of fragrant truffle oil.

It’s indeed awesome, easy to prepare n elegant looking with gorgeous flavors!

I learnt this recipe at a cookery school in the U.K. and each time I make it, rave reviews have been abundant and generous.

This can easily be made a day or two in advance to save time on that party day.

Serve it with crusty baguette slices and assorted crackers on a cheeseboard or set in individual small ramekins.

Do give this simple recipe a try! For all the mushroom lovers this is your next show stopper appetizer.

November 21, 2018 By Gitanjali

Appetizers

Mac & Cheese Muffins

Children’s day … cherished by kids, parents and grandparents alike! So let’s celebrate the innocence of our lil munchkins and create something special for them!

Macaroni and cheese or as popularly known “Mac & cheese” is a sure shot success with kids! In fact so yummy that you can’t stop until your stomach literally cries out No More! A favourite of both my kids, Anisha and Ayan, makes it truly more special for me! It’s even a great way to feed a few veggies to my son, which is otherwise a daunting task! These muffins are a great accompaniment in the lunch box or an after school snack.

I make a few variants of these muffins with truffle being my personal favourite. The bite size ones are a super party finger food and gets lapped up in a jiffy! Hope all your precious lil ones enjoy them as much as mine do!

Wishing them a very Happy Children’s day!!!

November 14, 2018 By Gitanjali

Soups & Salads

Farm House Special Salad

Just as the Diwali festivities end, it’s time for the usual “Diet Tamasha” at most homes including mine.

It’s fairly early in the morning for me, we have barely reached the breakfast table and my husband wants to know his salad options for dinner which are low carb and low calorie! Oh, and apart from being healthy, it must be filling, flavorsome and even appetizing to look at !! He makes it sound like a cake walk and here I am ready to rack my brains accepting his challenge to please him as usual.

With the early onset of winter in Indore, a cold salad was surely going to be a huge No !!!. So once again the Chef in me gets into a thinking mode and voila! I remember eating this just right for the moment salad at a restaurant called “Farmshop” at Bicester Village in the UK. This salad consists of bright and colourful roasted Capsicums along with the goodness of salad greens topped with a layer of perfectly grilled Haloumi cheese, making the dish delicious, wholesome and filling.

The perfect mix of colours makes it a visual treat and the delicate dressing gives it an absolutely gorgeous flavour. Finding just the right and fresh salad leaves and micro greens in a smaller town like Indore can often be challenging. Lucky for me, we grow some in our own farm and that’s where I got its name “The Farmhouse Special Salad”. Special, because it’s cooked for my husband especially.

A sure shot “Main Dish” at our dinner table most often nowadays. For those of you who, like my mother-in-law, detest cheese, can substitute it with paneer. But do marinate the paneer with oil and salt in advance and grill them later. However, the Haloumi cheese being salty in nature doesn’t require prior marination.

Please don’t mistake this cheese to be fattening. Haloumi is quite a healthy low calorie and low carb cheese and a good source of calcium. However since its salt content is on a higher side please ensure to limit the quantity, especially if you have high blood pressure issues.
Enjoy it as it is like we do, or, serve with a slice of toasted garlic bread, or a soup to make a perfect meal.

Bon Appétit !!!!

November 10, 2018 By Gitanjali

Menus, Meals and More

Traditional Marwari Diwali Thali

Lights, Fire crackers, festivity, and celebration is what instantly comes to my mind on the
auspicious occasion of Diwali !

The shopping, the parties, the Mithais and Namkeens are added childhood memories for me.
But what really stirs nostalgia is the traditional Diwali dinner, churned out of age-old recipes
which include an array of savoury and sweet dishes. This elaborate meal is served in our
Chandi Ki Thali (Silverware), a once in a year indulgence and truly a treat to the eyes as
well. This Diwali 2018 is no exception!

November 6, 2018 By Gitanjali

Mains

Kesari Meetha Chawal or Sweet Saffron Rice & Mogar or Sookhi Moong Dal

Merely the thought of this timeless dish makes my mouth water. However, every time I thought of making it, an apprehension gripped my mind. Will I ever be able to make it as well as my grandmother does? Initially, even my knowledge and experience of making complex western deserts did not give me the adequate confidence to make such great Indian / Marwari classics! The thought of making “Chashni” (Sugar syrup) always seemed like an uphill task, almost akin to the fear of a horror film!

Guess what… much to my initial chagrin I realised its actually not half as arduous as I just made it sound. In fact, it is extremely simple to prepare, something every novice cook and a budding chef will be able to create quite effortlessly.

Rice and sugar are the two primary ingredients of this beautiful dish. The garnish of almonds, saffron, and cardamom add to the visual experience while the dish releases a bouquet of lovely flavours.

Served along with Mogar this dish has to be eaten as a “Main” and not served as a sweet dish.

Hope you folks do try this out and relish the same as much as we do.

November 5, 2018 By Gitanjali

Desserts

Almond Praline Phirni

I have always detested milk and milk-based desserts since childhood. My mom not only struggled to flavour it but also disguised its whiteness before I would even consider having it.
Great Indian favorites like Rabri, Kheer, Phirni were a strict ‘No’ for me! However as things had to turn out, my husband simply loves all of them and any dessert with the remotest resemblance to them.
This reminds me of the maxim “the way to a man’s heart is through his stomach”, is truly apt for him. This is when the idea dawned upon to me to create this recipe – a sure shot way to enchant
him. The praline topping adds the crunchiness to the Phirni’s intrinsic soft texture and also leaves a beautiful fusion of flavours on your palate. However, for those looking for a more authentic
preparation, can simply avoid the praline topping.

October 28, 2018 By Gitanjali

Drinks

Imli Ka Amlana or Healthy Tamarind Drink

The last few weeks of the month of October have been unusually hot !!! Just when the mind craves for a refreshing chilled drink and what better if it is healthy too! Indeed a great way to beat the scorching heat.
During our yesteryears, this was a regular concoction and favourite in my Moms house, especially served each year on Akha Teej. However, with the passage of time, it’s potent sugar content became a deterrent and soon it vanished from our menus.

It was only very recently until I visited a workshop on Conscious Living in my city where an aunt of mine demonstrated this recipe using jaggery in place of sugar which was almost like a reincarnation of the old-fashioned version.

The Imli Ka Amlana is an apt drink, flavorsome and also aids in digesting all the heavy food consumed during the festive season. Tamarind is a rich source of vitamin b,c, potassium, magnesium and loads of antioxidants which protects our body from hazardous free radicals.

Serve this as a Non-alcoholic mocktail or add a good quantity of vodka or rum, shake it well and enjoy it as a fusion cocktail.
Cheers !!!

October 28, 2018 By Gitanjali

Desserts

Gulab Jamun Cream Brûlée

Creme Brûlée, a timeless French classic needs no introduction. In its original avatar i.e., a rich custard base topped with a layer of hardened caramelized sugar when baked to perfection is truly mouthwatering.

Similarly, 7500 kms away from this beautiful European country, in India, we constantly boast of our famous Gulab Jamuns, one which is recognized and relished across the diverse culture of our huge country.

Friends, in continuation with our fusion food special series, I bring to you an appetizing amalgamation of these 2 dessert heavyweights in this recipe of mine. Usually, I make Creme Brûlée, with a heavy double cream or a rich whipping one but this one is truly Indian made with Amul fresh cream. A hint of cardamom imparts the subtle mithai flavour making it indeed festive.

This recipe is usually a hit with children and adults alike, super easy to make and a party favourite – so do try it! You may make this a day in advance also.

Caution: The baking time varies from oven to oven. Continue Reading…

October 28, 2018 By Gitanjali

Appetizers

Paneer Makhani Kharis

I get all nostalgic at the thought of “Khari Biscuits”. A walk down memory lane reminds me of this vendor going door to door selling these Kharis out of a metal suitcase. He used to get them from a bakery in Pune and they remain the best I have eaten till date!

Kharis are now popular across almost all bakeries each with its own version. Many know them as Namkeen biscuits which are best enjoyed in the traditional way by dipping in tea. This flaky dough mildly soaked in tea simply melts in your mouth.

Crisp, Flaky, Fluffy and Salty, these biscuits can be used as a base in a multitude of recipes.

Interestingly, these Kharis easily available in India can effortlessly substitute puff pastry tartlets often used in international recipes. A keen attentiveness is a must when buying these Kharis to ensure you choose the flakiest ones which aren’t damaged.

Once you have acquired these delicate Kharis the best way to preserve them from getting soggy is by storing in airtight containers because of their tendency to absorb moisture.

The “Original One” that I have known since childhood, and use most often in my recipes are the plain salted ones. However other popular varieties such as Cumin and Fenugreek are also available for the more adventurous chefs.

My love for Kharis eventually led me to create this quick, easy, simple, no-fuss appetizer which tastes awesome.

The non-vegetarian lovers can substitute the paneer with chicken.

For those who try this one do share your feedback!

October 27, 2018 By Gitanjali

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