Pan – Roasted Goat Cheese With Red Onion Marmalade and Pear Pure

INGREDIENTS:
480g goat cheese
20g spring onions – finely chopped
20g chopped hazelnuts
3g rosemary
20g fresh rosemary for the garnish
Salt and pepper to taste

FOR THE PEAR PUREE:
200g fresh pears
100ml fresh cream
5g Dijon mustard
20g sugar
A few drops of vinegar

FOR THE ONION MARMALADE:
250g chopped onions
500ml red wine
60g sugar

METHOD:
Mix the goat cheese with the chopped spring onions -add half of the chopped hazelnuts and 3g rosemary well to smooth dough. Add salt and pepper to taste. Take small portions and roll into about 40g weighing patties each.

Prepare the Pear Puree: Peel the pears. Cut it in quarters and remove the seeds. Keep cream on low heat in a non-stick pan. Add mustard, sugar, vinegar, salt and pepper to taste. Simmer pears in this liquid until soft. Blend the pears until smooth.

Prepare the Onion Marmalade: Simmer on low heat the chopped onions with the red wine and the sugar for about 10-15 minutes until the wine is reduced, and the onion is soft and nicely glazed. Add salt and pepper to taste.

Dust the goat cheese patties with little flour and fry in a non stick pan until slightly browned. Serve two patties per portion with one two tablespoons of onion marmalade. Garnish with a few pieces of the remaining hazelnuts and rosemary.

Source by: Amritray.com

Pan Cake With Caramel Sauce

FOR THE PANCAKE:
250ml milk
3 eggs
100g flour
25ml oil
20g sugar
A pinch of salt

FOR THE GULKAND FILLING:
100g sugar
75g gulkand (available in grocery shops)
10g corn flour

FOR THE CARAMEL SAUCE:
100g sugar
Juice of ½ a lime
70ml water

METHOD:
Prepare the Pancake: Mix all the ingredients to form a smooth paste. Heat a shallow pan. Pour enough of the above mixture onto the pan to form a thin layer. Cook till the pancake turns light brown. Make more pancakes and keep aside.

Prepare the Gulkand Filling:
Boil sugar and water. Add gulkand to it and continue to boil. Let the water reduce to 1/3 of the original quantity, to allow the flavour of gulkand to get extracted. Add little water to the cornflour , form a paste then add it to gulkand mixture.

Prepare the Caramel Sauce:
Mix sugar and lime juice with 10ml of water and caramelize on low heat. Add another 60ml water to get a thick consistency.
Place a pancake on a plain surface. Spread little gulkand filling on it and fold it in half. Similarly prepare the other remaining pancakes. Pour caramel sauce in a zigzag way and serve.

Source by: amritray.com

Phirni with seasonal fruits

40 g basmati rice, soaked for an hour
1 liter milk
200 g sugar
10 almonds, chopped
15 pistachios, chopped
4 green cardamoms, powdered
10 saffron strands, soaked in water
300 g seasonal fruits (kiwi, mango, papaya, litchi), cut into chunks

1.Grind the rice with half a cup of water.
2.Heat milk in a pain. Add the rice past and keep stirring till it thickens enough to coat the back of a spoon.
3.Add sugar and cook till the mixture thickens further.
4.Remove from heat and transfer into individual earthen containers or glass bowls.
5.Sprinkle chopped dry fruits, cardamom powder and soaked saffron strands. Refrigerate to set.
6.Serve cold with chunks of seasonal fruits.

Gajar Halwa Roulade with Spiced Custard

For the gajar halwa:
1 kg carrots, washed, peeled and shredded
500 ml milk
75 g sugar
75 g brown sugar
2 g green cardamoms, powdered
60 g ghee
30 g almonds, slivered
25 g raisins
40 g walnuts, chopped
1 g clove, powdered
1 g cinnamon, powdered

For the pancakes:
250 ml milk
3 eggs
100 g flour
25 ml oil
20 g sugar
A pinch of salt

For the spiced custard:
250 ml milk
1 star anise
3 cardmoms
3 eggs
100 g flour
25 ml oil
45 g sugar
A pinch of salt
15 g cornflour
20 ml water

To prepare the gajar halwa:
1.Heat the carrots and milk in a pain. Reduce to moderate heat and cook for 20-25 minutes, stirring continuously till the mixture is nearly dry.
2.Add both the sugars and half the green cardamom powder, stirring continuously for 10/12 minutes. Remove from heat and keep aside.
3.Heat ghee in a pan on moderate heat, fry almonds until golden. Add the carrot mixture, raisins, walnuts and powdered spices. Cook till the mixture begins to leave the sides of the pain.

To prepare the pancakes:
1.Mix all the ingredients to form a smooth paste.
2.Heat a shallow pan. Pour enough of the above mixture to form a thin layer on the pan. Cook till the pancake turns light brown.

To prepare the spiced custard:
1.Heat milk for about 10 minutes till it comes to a boil. Add cinnamon, star anise and cardamoms to extract flavour.
2.Add sugar and continue to make a paste. Add to the boiling milk, stir well and prepare the custard.
3.Finally, allow the custard to cool until lukewarm.

How to assemble:
1.Take a pancake, spread a little Gajar Halwa over it and roll it into a roulade. Similarly, prepare more pancakes with the remaining batter.
2.Slice the roulades into pieces and serve.

Apricot Samosas

For the samosa dough:
400 g flour
½ tsp baking powder
A pinch of soda bicarbonate
60 g cornflour
30 g ghee
Water, as required
15 g sugar
100 ml honey
100 ml maple syrup

For the apricot filling:
500 g dried apricots
1 liter orange juice
150 g sugar
50 g butter
50 g chopped almonds

To prepare the somosa dough:
1. Put all the ingredients in a bowl and knead into dough.
2. Divide the dough into 20 equal-sized balls.
3. Roll the balls into triangular sheets with a rolling pin.

To prepare the apricot filling:
1. Mix dried apricots, orange juice and sugar in a pan.
2. Cook for about 10-20 minutes. Finally, add the butter and chopped almonds to it and cool the mixture.

How to proceed:
1. Fill the mixture in each triangular sheet and seal.
2. Deep-fry the samosas on low heat till golden brown in colour.
3. Serve with honey and maple syrup.

Chocolate dipped cham-cham

1 liter full cream milk
2 tbsp lime juice
150 g dark chocolate, melted for dipping
2 tbsp flour
2cups water
A few drops of yellow food colour

Bring milk to a boil on medium heat, stirring constantly. Then, add lemon juice and mix well.
When the milk starts to curdle, turn the heat off and set aside for 10 minutes to let the curdling process complete.
Strain this curdled milk (cheese) and wash it well under running water to remove all traces of the lemon juice; put the drained cheese in a bowl and knead it. By the time all the lumps are removed and the cheese is smooth, it will begin to release fat and your hands will feel greasy. Add the yellow food colour and mix well.
Now sprinkle flour and word it into the cheese.
Put the water and sugar in a large pressure cooker and make sugar syrup (without covering the cooker).
Divide the cheese dough into small marble-sized balls and press them gently into oblong shapes, flattening them a little.
Gently add the balls (cham cham) to the boiled sugar syrup and close the pressure cooker. Once the first whistle blows, wait for eight to 10 minutes before taking it off the heat.
When cool, pour rose water on the cham cham and chill. Once they have been chilled, remove them from the syrup and squeeze them gently.
Dip half of the squeezed cham cham in the melted chocolate; let the chocolate set before arranging on a serving platter.

CHOCOLATE CUPS WITH RABRI & FRUITS

1 litre full milk
75 g sugar
6pistachios,chopped
6almonds, chopped
a few drops of rose water
150 g dark chocolate to make cups

Boil milk in a kadai, add sugar and cook on low heat, stirring continuously.
As the milk simmers, a layer of cream will form on the surface; push it to the side of the kadai.
Continue pushing the cream to the side until all the milk is converted to cream.
Scrape the sides of the kadai and scoop out the cream into a bowl. Add rose water and chopped pistachios and almonds to it.
Melt dark chocolate in the microwave oven. Once it melts properly and cools down to room temperature, take a paper cup and apply chocolate on it with the help of a brush. Put it in the freezer for 15 minutes to set.
Unwrap the chocolate cups and fill them with rabri. Serve with chopped seasonl fruits.

Source by: Femina