DARK CHOCOLATE & BEETROOT BROWNIE, PUDDING WITH CASSIS CREAM
- Cocoa solid dark chocolate: 100 gm
- Egg: 2
- Muscovado sugar: 125 gm
- Vanilla extract: 1 tsp
- Melted butter: 125 gm
- Cocoa powder: 40 gm
- Self-rising flour: 40 gm
- Grated and cooked beetroot: 150 gm
- Double cream: 200 ml
- Cassis liquor: 2 tbsp
- Icing sugar (optional)
- Pre-heat the oven to 180 degree C.
- Lightly grease the ramekins using melted butter and a silicone brush.
- In a medium-sized bowl, break the chocolate into small pieces.
- Place the bowl over a saucepan of hot water to melt. Do not let the water boil or the bowl touch the water.
- In a separate bowl, whisk together the eggs, sugar and vanilla until thick and foamy.
- Use a medium-sized silicone spatula or spatula spoon to stir in the melted chocolate followed by the melted butter. Sift in the cocoa powder and flour. Gently stir.
- Fold in the grated, cooked beetroot.
- Divide the mixture between the four ramekins and bake for 20 minutes.
- The puddings are done when well risen and the surface is cracked. The centre will still be soft.
Whisk the cream until thickened and stir in the cassis liquor.
Serve the puddings warm with the cassis cream and a dusting of icing sugar (optional).
- Black & White scotch whisky: 45 ml
- Lime juice: 10 ml
- Cranberry Juice: 60 ml
- Build all the ingredients into a highball glass with ice and stir well.
- Garnish with a lime wedge on each serve.
Organic Brown Rice Khichdi
- Organic cumin: 1 tsp
- Turmeric: 1/4 tsp
- Organic mustard: 1 tsp
- Tomato (finely chopped): 1
- Pinch of organic asafoetida
- Salt: 3/4 tbsp
- Bay leaf: 1
- Brown rice (soaked 2 hours): 1/2 cup
- Onion (finely chopped): 1/2
- Water: 3.5 cup
- Organic ginger & garlic paste: 1 tsp
- Moong dal (soaked 20 minutes): 1/2 cup
- Green chilli (slit): 1
- Coriander (finely chopped): 2 tbsp
- In a pressure cooker, sauté mustard and cumin seeds till they start spluttering.
- Put the flame off and add one bay leaf and pinch of hing.
- Add onion, sprinkle a bit of water, turn on the flame and sauté till it turns translucent.
- Now add one ginger garlic paste and one green chilli, sauté well.
- Then add one tomato and sauté till it turns soft and mushy.
- Add 1/4 tbsp turmeric, 3/4 tbsp salt and sauté.
- Add rice and moong dal.
- Sauté on low flame for a minute or till moong dal turns aromatic.
- Pour 1/2 cup of water and stir well. Or you add according to the consistency you require.
- Pressure cook for five whistles.
- Once the pressure settles, mix gently, adding two tablespoon of coriander leaves.
Courtesy: Orco Spices and Condiments.
- Egg yolks: 5
- Cream cheese: 200 gm
- Fresh cream: 150 gm
- Icing sugar: 100 gm
- Corn flour: 25 gm
- Cracker crumbs: 300 gm
- Butter (melted): 50 gm
- Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and stir until moistened.
- In a large bowl (using a hand mixer), add cream cheese and stir until smooth. Don’t over-beat or you’ll incorporate too much air.
- Add sugar and stir again until creamy.
- Add sour cream, vanilla extract and salt. Then stir until well-combined.
- If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated.
- Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
- Pour cheesecake batter into prepared spring form pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes.
Courtesy: Pastry chef L Anandh at DoubleTree by Hilton Goa, Panaji.