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

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

Appetizers

Beet Root Tikkis with Popcorn Sauce

A great recipe which is a combination of bountiful health derived from Beetroot and Peanuts and oozing flavours of Popcorn for adults and children respectively. And for those with a weight loss agenda, this for starters is not fried and can be made with just a tad amount of oil.

When my mother-in-law told about it, my initial reservation was how these contrasting relishes would taste together: Of course, this was completely dispelled when I first tried it for Raksha Bandhan.

The picture associated with this recipe is of big roundels; however, personally, I love to make bite-size servings which make it a perfect party appetizer.

October 26, 2018 By Gitanjali

Appetizers

Basil Pesto Khandvi with Aglio Olio Tadka

This recipe occurred to me for the first time while planning my annual Diwali Party in the year 2015. I wanted something Indian yet with the drama of fusion and this seemed a perfect fit.

The real challenge, however, was creating a presentable and delectable recipe which took me through various experiments in the kitchen. The end result – Viola !it was all wrapped up by friends within minutes of being served.

The pesto can be made a day in advance and refrigerated. However, I recommend making the Khandvi rolls the same day you want to eat. It can be kept in the fridge to cool but get it to room temperature and serve.

October 26, 2018 By Gitanjali

Appetizers

Guacamole Golgappas

Growing up in Mumbai Paani-puris or golgappas as you call it, was one of my favourite street foods. Until I bumped into this Mexican twist at the TajMahal Hotel, Mumbai.

Even though years passed by the flavor lingered in my thoughts and what a better time to try this one out than my annual Diwali Party.

The uniqueness of this fruit-Avocado pretty much intrigued me. It’s a whole load of healthy fat and nutrition and because of its neutral flavor, it effortlessly blends with a host of ingredients.

A useful trick I have learned to make the Indian Avocados taste creamier like the Mexican ones is the addition of a little mayonnaise or hung curd.

But guys beware …. This fruit tends to get oxidized and turns black very soon after being cut. Hence the immediate addition of lime juice is a must.

My take – “Best Served chilled in Delhi Style SoojiPooris”.

October 26, 2018 By Gitanjali

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