 "Celebrating gastronomy")
This festive season, why go down the oft-trodden path of making barfi, ladoo or sponge pudding? Instead, put on your apron and whip up exquisite, progressive desserts, MasterChef-style. These perfected culinary confections focus on local ingredients, which have emerged as one of the most significant food trends across the world. Avantika Bhuyan lists four recipes suggested by celebrity chefs from across the country that combine sweet ingredients with the savoury
DHODA BAKLAVA
Chef-Restaurateur, judge, MasterChef India 5
What makes it special: The perfect textural combination of the rich dhoda with the crisp filo pastry
Ingredients:
Dhoda 500 gm
Filo sheets 6
Butter 2 tbsp
Icing sugar for dusting
Chopped pista for garnishing
Method:
Mash dhoda with the back of a heavy spoon. Spread one of the filo sheets on the kitchen counter, apply molten butter using a brush. Place another sheet on top and apply butter again. On one side of the sheet, place the dhoda in a cylindrical shape. Fold the filo sheet and make a thin roll. Seal the edges using your fingers. Apply butter on top of the filo. Refrigerate for 15 minutes. Remove from the fridge and cut in 2" length. Place the dhoda baklava on the baking tray and place in the oven for 20 minutes at 175 degrees Celsius or till the filo sheet becomes crisp. Remove from the oven, allow to cool. Dust with icing sugar and garnish with chopped pista.
Founder and chef, Star Anise Cafe, Mumbai
What makes it special: Combined with orange zest, the curry leaf adds a distinct kick to the recipe
Ingredients:
Unsalted soft butter 75 gm
Caster sugar 50 gm
Egg 1
Flour 85 gm
Baking powder 8 gm
A pinch of cinnamon powder
A pinch of salt
Almond powder 50 gm
Grated carrots 125 gm
Juice and zest of one lemon
Zest of one orange
Egg whites for the meringue 2
Caster sugar for meringue 25 gm
Baked or deep fried curry leaves 6 to 8
For the creme cheese filling and topping: Creme cheese 150 gm; whipped cream 200 gm; toasted pecans, chopped 50 gm; few deep fried curry leaves; edible flowers 5 to 10. Cream the creme cheese and whipped cream to layer the cake.
Method:
Preheat the oven to 180 degrees Celsius. In a bowl, beat together the unsalted butter and caster sugar using a paddle attachment. Achieve a creamy consistency. Mix together the flour, baking powder, cinnamon powder, almond powder, salt, grated carrots, lemon juice and zest. Add this to the butter and sugar mix. Fold gently till all the ingredients have been incorporated together. In a clean bowl, whisk the egg white into a soft meringue. Slowly add caster sugar to form thick peaks. Fold the meringue into the carrot cake, mix slowly and mix well. (Don't over fold or the cake will go flat during the baking process). Divide this into three parts and pour the mix into the baking moulds. Bake for 15 to 20 minutes or until the tooth pick comes out clean. Cool the cake on the wire rack for two to three hours. Cut the cake horizontally into two parts. Apply a layer of creme cheese filling on the first layer; place the other layer of carrot cake on top. Apply the creme cheese filling on top. Chill for one to two hours. Cut thin slices, garnish with edible flowers, deep fried curry leaves, orange zest and toasted pecans.
Chef, host of Twitter India's first food-travel show
What makes it special: The fresh flavours of the kiwi add a new dimension to this rich, creamy dessert
Ingredients:
Almonds 10 to 15
Unsalted pistachios 10 to 15
Slices of bread 4
Low-fat milk 500 ml
Green cardamom powder 1 tsp
Sugar 5 tbsp
Saffron 1 gm
Rose water 3 tsp
Candied ginger 6 to 7
Thinly sliced kiwi 6 to 7
Cutter 1 (shape of your choice)
Method:
Blanch the almonds in boiling water. Remove in 40-45 seconds when the skin wrinkles; rinse under cold water. Peel and slice thinly. Do the same with the pistachios. Take a slice of bread, cut out an even number of pieces using the cutter. Avoid the crust. Toast the pieces on low heat by flipping them over constantly. They should be evenly nice inside and brown outside. Remove in 15 seconds and let them rest. Pour milk in a pan; add cardamom, honey and saffron. When the milk simmers, add the bread gently and put in rose water. Remove the bread when it's soft and let the milk continue to simmer. Handle bread gently. Place a few pieces of sliced candied ginger and sliced kiwi on one piece of bread. Top that with another bread piece, something like a sandwich. When the simmering milk has achieved a slightly thick consistency, pour it over the bread. Garnish with silver foil and sprinkle with pistachios and almonds.
Chef, chocolatier, stylist and author
What makes it special: Rich gooey chocolate topped with jelly cubes and candies on a crisp pizza crust - what's not to like!
Ingredients:
Butter, softened ½ cup
Sugar ¾ cup
Vanilla 1 tsp
Egg 1
Maida 1.25 cups
Baking soda ½ tsp
Topping:
Chocolate sauce ½ cup; jelly cubes ½ cup; biscuits ½ cup; peeled pistachios 3 tbsp; chocolate-flavoured corn flakes ¼ cup; coconut; assorted chocolate candies ½ cup; mango flavoured chocolate ¼ cup; mint leaves for garnish
Method:
Preheat oven to 180 degrees Celsius. In a large bowl, mix ½ cup butter, brown sugar, grain sugar, vanilla and egg until well blended. Stir in the flour and baking soda. Roll dough, 12-inch round, on baking paper. Bake for about 15 minutes or until golden brown. Cool for about 30 minutes. Spread chocolate sauce over baked layer. Immediately sprinkle the nuts, candies and coconut. Press lightly. Drizzle with melted white chocolate. Let the cookie pizza topping set well. Cut into wedges, if desired.
Executive sous chef, Amaranta, Oberoi, Gurgaon
What makes it special: The kick of pepper adds heat to this finely-layered dessert
Ingredients:
Freshly squeezed coconut milk 1,000 ml
Jaggery syrup (string consistency) 1,000 ml
Egg yolks 16
Refined flour 300 gm
Ghee for greasing
Black pepper powder 5 gm
Nutmeg powder 10 gm
Method:
Mix all the ingredients together, except the ghee, to make a batter. Grease a stainless steel tray with ghee and keep aside. Pour batter into the greased tray till it achieves 3 mm thickness. Cook under the salamander till it turns golden brown. Remove from the salamander; apply a thin film of ghee by basting it. Pour the same quantity of batter again in the same thickness and cook under the salamander as before. Continue to repeat the procedure until you achieve 14 layers. Wrap the tray with aluminium foil; ensure there is no open space and bake in a preheated oven for 20 minutes at 160 degree Celsius. Demould the pudding after it cools down and cut into desired shapes. It can be stored in the fridge, wrapped, for up to three days. Serve warm with vanilla bean ice cream.
DHODA BAKLAVA
Chef-Restaurateur, judge, MasterChef India 5
What makes it special: The perfect textural combination of the rich dhoda with the crisp filo pastry
Ingredients:
Dhoda 500 gm
Filo sheets 6
Butter 2 tbsp
Icing sugar for dusting
Chopped pista for garnishing
Method:
Mash dhoda with the back of a heavy spoon. Spread one of the filo sheets on the kitchen counter, apply molten butter using a brush. Place another sheet on top and apply butter again. On one side of the sheet, place the dhoda in a cylindrical shape. Fold the filo sheet and make a thin roll. Seal the edges using your fingers. Apply butter on top of the filo. Refrigerate for 15 minutes. Remove from the fridge and cut in 2" length. Place the dhoda baklava on the baking tray and place in the oven for 20 minutes at 175 degrees Celsius or till the filo sheet becomes crisp. Remove from the oven, allow to cool. Dust with icing sugar and garnish with chopped pista.
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ANEES KHAN
Founder and chef, Star Anise Cafe, Mumbai
What makes it special: Combined with orange zest, the curry leaf adds a distinct kick to the recipe
Ingredients:
Unsalted soft butter 75 gm
Caster sugar 50 gm
Egg 1
Flour 85 gm
Baking powder 8 gm
A pinch of cinnamon powder
A pinch of salt
Almond powder 50 gm
Grated carrots 125 gm
Juice and zest of one lemon
Zest of one orange
Egg whites for the meringue 2
Caster sugar for meringue 25 gm
Baked or deep fried curry leaves 6 to 8
For the creme cheese filling and topping: Creme cheese 150 gm; whipped cream 200 gm; toasted pecans, chopped 50 gm; few deep fried curry leaves; edible flowers 5 to 10. Cream the creme cheese and whipped cream to layer the cake.
Method:
Preheat the oven to 180 degrees Celsius. In a bowl, beat together the unsalted butter and caster sugar using a paddle attachment. Achieve a creamy consistency. Mix together the flour, baking powder, cinnamon powder, almond powder, salt, grated carrots, lemon juice and zest. Add this to the butter and sugar mix. Fold gently till all the ingredients have been incorporated together. In a clean bowl, whisk the egg white into a soft meringue. Slowly add caster sugar to form thick peaks. Fold the meringue into the carrot cake, mix slowly and mix well. (Don't over fold or the cake will go flat during the baking process). Divide this into three parts and pour the mix into the baking moulds. Bake for 15 to 20 minutes or until the tooth pick comes out clean. Cool the cake on the wire rack for two to three hours. Cut the cake horizontally into two parts. Apply a layer of creme cheese filling on the first layer; place the other layer of carrot cake on top. Apply the creme cheese filling on top. Chill for one to two hours. Cut thin slices, garnish with edible flowers, deep fried curry leaves, orange zest and toasted pecans.
Chef, host of Twitter India's first food-travel show
What makes it special: The fresh flavours of the kiwi add a new dimension to this rich, creamy dessert
Ingredients:
Almonds 10 to 15
Unsalted pistachios 10 to 15
Slices of bread 4
Low-fat milk 500 ml
Green cardamom powder 1 tsp
Sugar 5 tbsp
Saffron 1 gm
Rose water 3 tsp
Candied ginger 6 to 7
Thinly sliced kiwi 6 to 7
Cutter 1 (shape of your choice)
Method:
Blanch the almonds in boiling water. Remove in 40-45 seconds when the skin wrinkles; rinse under cold water. Peel and slice thinly. Do the same with the pistachios. Take a slice of bread, cut out an even number of pieces using the cutter. Avoid the crust. Toast the pieces on low heat by flipping them over constantly. They should be evenly nice inside and brown outside. Remove in 15 seconds and let them rest. Pour milk in a pan; add cardamom, honey and saffron. When the milk simmers, add the bread gently and put in rose water. Remove the bread when it's soft and let the milk continue to simmer. Handle bread gently. Place a few pieces of sliced candied ginger and sliced kiwi on one piece of bread. Top that with another bread piece, something like a sandwich. When the simmering milk has achieved a slightly thick consistency, pour it over the bread. Garnish with silver foil and sprinkle with pistachios and almonds.
Chef, chocolatier, stylist and author
What makes it special: Rich gooey chocolate topped with jelly cubes and candies on a crisp pizza crust - what's not to like!
Ingredients:
Butter, softened ½ cup
Sugar ¾ cup
Vanilla 1 tsp
Egg 1
Maida 1.25 cups
Baking soda ½ tsp
Topping:
Chocolate sauce ½ cup; jelly cubes ½ cup; biscuits ½ cup; peeled pistachios 3 tbsp; chocolate-flavoured corn flakes ¼ cup; coconut; assorted chocolate candies ½ cup; mango flavoured chocolate ¼ cup; mint leaves for garnish
Method:
Preheat oven to 180 degrees Celsius. In a large bowl, mix ½ cup butter, brown sugar, grain sugar, vanilla and egg until well blended. Stir in the flour and baking soda. Roll dough, 12-inch round, on baking paper. Bake for about 15 minutes or until golden brown. Cool for about 30 minutes. Spread chocolate sauce over baked layer. Immediately sprinkle the nuts, candies and coconut. Press lightly. Drizzle with melted white chocolate. Let the cookie pizza topping set well. Cut into wedges, if desired.
Executive sous chef, Amaranta, Oberoi, Gurgaon
What makes it special: The kick of pepper adds heat to this finely-layered dessert
Ingredients:
Freshly squeezed coconut milk 1,000 ml
Jaggery syrup (string consistency) 1,000 ml
Egg yolks 16
Refined flour 300 gm
Ghee for greasing
Black pepper powder 5 gm
Nutmeg powder 10 gm
Method:
Mix all the ingredients together, except the ghee, to make a batter. Grease a stainless steel tray with ghee and keep aside. Pour batter into the greased tray till it achieves 3 mm thickness. Cook under the salamander till it turns golden brown. Remove from the salamander; apply a thin film of ghee by basting it. Pour the same quantity of batter again in the same thickness and cook under the salamander as before. Continue to repeat the procedure until you achieve 14 layers. Wrap the tray with aluminium foil; ensure there is no open space and bake in a preheated oven for 20 minutes at 160 degree Celsius. Demould the pudding after it cools down and cut into desired shapes. It can be stored in the fridge, wrapped, for up to three days. Serve warm with vanilla bean ice cream.