Recipes

Penicillin

What you need

• Freshly squeezed lime juice: 20 ml
• Freshly made ginger juice: 8 to 10 ml
• Mix of honey and water: 15 to 20 ml
• Glenfiddich 12-year-old: 60 ml
• Ginger chunk/candy

Method

• Pour the ingredients into a shaker and add ice into it. Shake for about 15 seconds.
• Double strain the mixture into a whisky glass with ice.
• Layer with a peaty whisky for an added flavour.
• Garnish with ginger chunk/candy.
• The cocktail is ready to serve.                       

Courtesy: Angad Singh Gandhi, India Brand Ambassador, Glenfiddich.

Olive Sticks

What you need

• Mozzarella cheese: 1 cup

• Pitted black olives: 1 cup

• Paneer tikka: 1 cup

• Green bell peppers: 1 cup

• Red bell peppers: 1 cup

• Yellow bell peppers: 1 cup

• Cherry tomatoes: 1 cup

• Pitted green olives: 1 cup

• Extra virgin olive oil: 4 tbsp
• Mixed herbs: 1 tbsp

Method

• Add paneer cubes, green bell pepper, pitted black olives, red bell pepper, pitted green olives and cherry tomatoes to each skewer.

• Heat the extra virgin olive oil in a pan and add mixed herbs to it.

• l Place the skewers in the heated oil and let them fry.
•  Add mozzarella cheese cubes once done.

• Olive sticks are now ready to serve.

Courtesy: Del Monte.

Pancakes

What you need

• Flour: 250 gm

• Milk: 250 gm

• Sugar: 62.5 gm

• Eggs: 2.5 gm 

• Baking powder: 8 gm

Method

• Whisk eggs and sugar till sugar dissolves.

• Add in milk and mix.

• Mix in the dry ingredients.

• Warm up a pan, add some butter. Pour batter on the pan and cook till golden brown.

• Can be served along with honey, chocolate sauce, fresh cream and fruits.

Courtesy: Chef Alisha Faleiro, Academy of Pastry & Culinary Arts.

Kayi Obbattu Tupa

What you need

• Fresh grated coconut: 2 cups

• Plain flour: 2 cups

• Jaggery: 1.1/2 cups

• Oil: 2 cups

• Green cardamom: 5

• Turmeric: 1 tsp

Method

• In a bowl, take sieved all-purpose flour (maida) and turmeric powder.

• Add water little by little to form a pliable dough.

• Add three tbsp of til oil and kneed it well to form smooth dough. Keep it aside.

For holige:

• Take two cups of freshly grated coconut and ground the grated coconut in the mixer grinder. Keep it aside.

• In a heavy bottom pan add jaggery and ½ cup of water. Jaggery dissolves in water and you can see the froth. Keep stirring until you get the thick syrup consistency.

• Now add grounded coconut into the jaggery syrup. Stir it well to form a thick paste. Switch off the flame.

• Coconut puran is ready for stuffing.   l Make sure your hoorna or pooran is thick in consistency and can easily form balls.

• Now add cardamom powder and give a final mix. Allow it cool for some time.

• Make small balls from it and keep it ready for stuffing.

For coconut mix:

• With prepared dough, make tiny balls. Now take one ball and flatten it with your fingers placing on your hand.

• Place the jaggery stuffing in the centre. Take the edge and start pleating to cover the stuffing.

• When the dough covers puran completely, seal it on top. Dust enough rice flour, roll it very slowly.

• Roll it in to medium thickness. Heat the skillet and transfer the rolled puran on to skillet carefully.
• In medium flame, let it cook, adding four drops of til oil.

• When small bubbles form, just flip it over to cook the other side. Remove when it is cooked.

• Serve it with hot ghee.

Courtesy: Chef De Cuisine, Rajesh Kumar Ramaiah at Secrets of Bangalore.

Banana Bread Overnight Oats

What you need

• Ripe bananas, sliced: 3
• Old-fashioned oats: 2 cups
• Ground cinnamon: 1 tbsp
• Salt: 1/2 tsp
• Vanilla: 1 tsp
• Chopped California walnuts: 3/4 cup
• Maple syrup: 1 tbsp
• Skim milk: 3 cups

Method

• In a large container with a lid, add sliced bananas. Use a potato masher or a fork to mash the bananas until smooth.
• Add oats, cinnamon, salt, vanilla, half of the chopped walnuts, maple syrup and milk to the bananas. Combine thoroughly and refrigerate overnight.
• To serve, divide the oats into four serving dishes, such as mason jars or glass containers with lids. Top each serving with remaining chopped walnuts before serving.
• The overnight oats will last up to five days in the fridge, though the oats will soften more the longer they sit.

Courtesy: Chef Sabyasachi Gorai at California Walnuts.