All posts by abhiscookbook

AbhisCookBook

Masterchef India finalist 2016

Hyatt culinary challenge winner 2015

Food blogger, food photographer,

Consultant chef 

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Mango Sandesh Rolls

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The King of fruits is here.. Not a day passes by when we don’t relish  the goodness of such a huge variety of mangoes. I had this sweet craving but wanted to go low on calories. Hence decided to make a Sandesh. Combining it with my favourite fruit Mango took the experience to another level altogether . 

A very easy one try it out
Homemade fresh chenna (cottage cheese) rubbed with sugar, rose water , saffron and finely chopped nuts rolled in thin slices of alphonso mango. Here is the recipe – 

Ingredients

  • Milk 1/2 litre ( I used Amul gold )
  • 1 tbsp vinegar( to separate milk and make chenna)
  • Granulated Sugar 3 tbsp (adjust to taste)
  • Chopped pistachios- 1 tsp
  • Few saffron leaves
  • 2 tsp rose water 
  • 2 alphonso mangoes peeled and cut into thin layers

Let’s make-

  1. In a thick bottomed deep vessel, bring the milk to a boil. Add vinegar and stir till water separated out. Turn off the heat. Strain this mixture using a Muslin cloth and pass through cold running water. Press under a heavy object for 5 minutes till all of water is drained and you have fresh pulpy paneer. 
  2. In another bowl take this paneer , add sugar and mash using your palm until all of sugar granules dissolve and you have a light fluffy mixture. At this stage heat a small non stick pan/kadai and stir this mixture on low-medium heat for 3-4 minutes. Remove from vessel and cool. Add the remaining ingredients except mango. Sandesh is ready.
  3. Divide this mixture into 12-14 parts or as many strips of mango you have . 
  4. Place the Sandesh on each mango slice and roll it tight. Place on a serving dish. Decorate with nuts, edible silver foil or a fruit syrup of your choice. Serve chilled or immediately.

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Special Thandai

This one is a rather special and exhaustive post..

The festival of colours is less than a week away and it’s incomplete without Thandai.. The special drink with infused flavours..

  
Here is a list of exhaustive ingredients.. Make sure you have all of them ready before you start. You may use milk of your choice. Cows milk is preferable.

  
Let’s get started…

Boil milk and add sugar..once the milk is cool keep it refrigerated overnight. 

Soak fennel seeds, poppy seeds,melon seeds, mishri, gulkand, black peppercorns and dried rose petals in water. Enough only to submerge for 2 hours. Grind to a fine paste in a mixer. Add this to milk and keep in refrigerator for flavours to infuse for an hour or so. Once done remove and drive through a Muslim cloth. 

In the meanwhil, take little lukewarm milk and soak the saffron strands. Add all the remaining ingredients (crushed cardamom, almond, rose water and saffron) to milk and serve garnished with pistachio and almond flakes. 

Churn the mixture to get the froth.

Enjoy a hearty glass of THANDAI with some Bhaang..

Holi Haiii!!! Enjoyy the festival of colours..get high make merry..

Besan Simla Mirchi

Hello foodies 

This one is a rather quick recipe . Can be made in q jiffy using the regular ingredient at home.

When in hurry make the Besan Simla mirchi.. Pickle style . 

  
Ingredients 

  • 2 large Simla mirchi chopped (capsicum) 
  • 2 tbsp besan
  • 1/2 tsp turmeric(haldi)
  • 1 tsp jeera 
  • 1 tsp crushed fennel seeds (saunf)
  • A pinch of asafoetida (Hing)
  • 1 tsp of Dhaniya powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp garam masala
  • 1 tbsp oil
  • Salt to taste 

Let’s make

  1. In a thick bottom nonstick Pan. Dry roast the besan for a couple of minutes.Remove besan on a plate.
  2. In the same Pan heat oil. Add all the temperings(jeera, saunf,hing).
  3. Add capsicum . Saute for 2 mins. 
  4. Add haldi, coriander ,red chilli powder and salt. Simmer till capsicum is cooked but still crunchy.
  5. Add the remaining ingredients along with besan. Cool for a couple of minutes . Done. Serve hot with phulka a or rice . 

Potato halwa/aloo ka Seera 

Marwari cuisine offers a wide range of mouthwatering dishes. This one is a not so common yet an easy and palate pleasing recipe.

Made during fast( vrat/ upwaas) .. It’s definitely heavy, laden with ghee and sweet.. But we do need that extra energy  . Didn’t I say we are fasting !!

Nonetheless , Enjoy this yummy Potato halwa aka aloo Seera .. Anytime 😊

  

Ingredients

  • 4 medium potatoes boiled, peeled and grated
  • 4tb sp ghee
  • 1/2 cup ( or more) sugar
  • 1/2 cup milk
  • 1/2 tsp Cardamom powder
  • Few saffron strands
  • Almond and pistachio slivers  

Let’s start cooking 

  1. Heat ghee in a thick bottomed nonstick Pan. Add potatoes and saute very well until golden brown tinch. ( This step is most important. More you saute better the taste)
  2. Add milk and sugar and cook until sugar dissolves and ghee separates. 
  3. Take off the stove and add the remaining ingredients. Serve hot with potato chips . 

TIPS

  • The potato might stick to the pan, keep stirring continuously.
  • Add hot milk to help sugar dissolve quickly. 

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Sabudana khichdi 

I can wait to fast only to have this delicious and light sabudana khichdi.. With the crunch of peanuts and the spice from green chillies..only a few flavours but each one so distinct.. 

Everything comes together in less than 15 minutes plus the soaking time. 

Enjoy a hearty meal friends..

  

Ingredients 

  

*soak 1 cup sabudana in 1.5 cup water for 2 hours.

Additional ingredients : 

Salt ( if fasting use senda namak)  and lemon juice.

Let’s get started-

Heat a spoonful of ghee in a nonstick pan.add jeera, chillies and curry leaves. Wait till it splutters. Add potatoes and saute for 2 minutes. Finally add sabudana , crushed peanuts,  coriander and salt to taste.  Mix everything well and cook for 2 minutes. Add some lemon juice(optional) and serve hot.


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 Cadbury’s spicy Mexican truffle

Cadbury’s Dairy Milk has been my companion since childhood days..

A gift for a friend, a lover, a guest or a family member.. You can never go wrong with Cadbury .. The variety of flavors offered, there is something to suit everyone’s taste bud.

To participate in Cadbury Mishti Sera Shristi, the dish had to be special..

Here’s presenting my ‘Spicy Mexican Truffles’ .. With a hint of cayenne pepper and cinnamon..inspired by the sweet and spicy tooth of Kolkattans.. Each truffle is hand rolled and personalized with so much love.

The aftertaste will leave you so surprised and in an ecstatic state ..

Enjoy these two bite truffles ..


Ingredients

  • 250 grams Cadbury dairy milk (milk chocolate)
  • 100 grams white chocolate 
  • 100 ml heavy cream
  • 10 grams butter 
  • 5 grams cayenne pepper( Lal mirchi)
  • 5 grams cinnamon (dalchini)

For rolling (your choice) – chocolate sprinklers, cocoa powder, grated chocolate , crushed pistachios, silver balls, crushed peanuts, grated coconut ,icing sugar, dairy milk minis, dairy milk shots . 

Method

  1. Chop separately 100 grams each of white chocolate and dairy milk chocolate. Keep in glass bowls.
  2. Heat together heavy cream and butter and add 50 ml to each bowl of chopped chocolate. Leave for a minute and stir till chocolate melts and we have a thick ganache.
  3. At this stage add cayenne pepper and cinnamon. 
  4. Refrigerate both the ganache for an hour.
  5. In a double boiler, melt 100 grams dairy milk chocolate. Grate the remaining 50 grams for rolling . 
  6. Using a melon baller scoop ganache on a butter paper. Both white and chocolate.take one ball and stuff the other in it to get a nice double colored truffle. We may leave the ball as it is also. Refrigerate again for 10minutes.
  7. Roll into the topping of your choice and serve. 
  8. Special dairy milk truffles are ready for grabs.


Points to remember 

  • Always melt chocolate on double boiler lest they burn.
  • Don’t over-boil the cream, just heat it in the microwave for 15-20seconds.
  • Dust hand with cocoa while hand rolling the truffles.

Ginger pomegranate punch 

With summers deciding to knock us early this year.. I really wanted something refreshing for my palate.. 

Was playing around with a bowl of pomegranate kernels when mom shared the news of  a sudden arrival of a relative.. 

She came so tired and panting that I instantly thought of serving her a cooler.. 

The refrigerator had some ready ingredients and I decided to quickly muddle up a combo and create my own mocktail ..

Presenting soothing .. Refreshing and super cool Ginger pomegranate punch .. 

  
All u need is .. (For 2 glasses)

  • Ginger ale – 2 tbsp
  • Pomegranate juice – 1 cup
  • Any lemon based drink – Limca/sprite/flavoured soda
  • Crushed ice
  • Lemon/mint leaf for garnishing

In a juice glass, pour half the Ginger ale, add crushed ice, top with half cup pomegranate juice and then fill the remaining glass with lemon based drink. Garnish with a lemon wheel and serve chilled.

TIPS

1. If gingerale is unavailable.use Ginger juice and sugar syrup as substitute. 

2. Muddle mint leaves with the Ginger to give it a twist of taste. 

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Whole Wheat Pancake

Mom use to make these sweet delicacies along with the savoury one.. I couldn’t stop eating one after the other as many as I could till the batter finished .. 😝

I was crazy for these Meetha Chilla or whole wheat pancakes.. 

The crunch of dry coconut, peppercorns and fennel seed adds a distinct flavour to it. 

If you have unannounced guests it can be prepared instantaneously.. When I plan to make it , I rest the batter for a couple of hours Atleast only to get a fluffier result.. 

Enjoy and relish this sweet delicacy.. ☺️

   

Ingredients

  • 2 cups whole wheat flour
  • 1 cup granulated sugar
  • 1 tbsp fennel seeds
  • 1 tbsp dessicated coconut (optional )
  • 1 tsp peppercorns
  • Slivered almonds and pistachios for garnishing 
  • 1 tbsp icing sugar for dusting
  • 1 tbsp honey to drizzle
  • 2 tbsp Oil 

Let’s make

  1. In a large bowl take flour, sugar, peppercorns, fennel seed and coconut.
  2. Add water , little at a time to make a batter approximately the consistency of a dosa batter. It shouldn’t be flowy. (Approx 2-3 cups)
  3. Let the batter rest for a couple of hours. If making instantly mix the batter till sugar dissolves.
  4. Grease and heat a nonstick pan and spread a little batter to make a pancake. Drizzle oil and roast on both sides until golden brown.
  5. In a serving dish, place the Pancake. Dust sugar. Sprinkle almond and pistachio . Drizzle honey and serve hot.

TIPS 

  1.  add a small pinch of salt to enhance the flavour of the dish 
  2. You may also Serve with whipped cream and maple syrup.

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    Bruschetta 

    I was roaming around the super market looking for a bunch of lettuce..and staring at me were these little juicy red cherry tomatoes.. 

    They kinda invited me .. Pick me!! 

    And so I did..

    Now what do I do with this big batch of cherry tomatoes.. Sun dry them was my first thought .. And again, they told me .. Eat me now .. Had a loaf of store bought garlic bread..

    Just before lunch .. I decided to make myself a healthy appetiser and the result is this lovely looking colourful , flavourful yummilicious BRUSCHETTA…

      

    The quick fix recipe is here …

    • Half loaf of garlic bread
    • 200grams cherry tomatoes
    • 2 cheese cubes 
    • 2 cloves garlic 
    • 1 sprig each Fresh Italian herbs(basil, parsley)
    • 1 tsp Dried oregano 
    • 1 tsp dried mixed herbs
    • 1 tbsp extra virgin olive oil 
    • Butter to grease bread 
    • Salt to taste

    Let’s make-

    1. Cut the cherry tomato into half and place in the centre of an oven safe plate.
    2. Drizzle olive oil. Sprinkle dried herbs, chopped garlic , salt(be generous).
    3. Slice bread and apply butter on one side . Keep it around the cherry tomatoes.  
    4. Place in a 250degree preheated oven for 10-12 minutes.
    5. On each bread slice place some tomatoes, fresh Italian herbs , and cheese . 
    6. Grill for another minute or two. Serve hot . 

     

    TIPS-

    1. Make a topping of your choice to make another version of bruschetta with onion, corn , mushroom. 

    2. Place the garlic on the tomatoes slices and not on plate lest they get burnt

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