recipes

Old Bombay Nankhatai

What you need

• Ghee: 1/2 cup
• Powdered sugar: 1/2 cup
• Refined flour: 3/4 cup
• California Walnuts powder: 1/4 cup
• Salt
• Semolina: 2 tbsp
• Baking soda: 1/4 tsp
• Cardamom powder: 1/2 tsp

For glazing:

• Milk: 2 tbsp
• Powdered sugar: 1 tbsp

Method

• In a mixing bowl, put ghee and powdered sugar. Whip for 10 minutes until smooth as it needs to be soft, white, fluffy and creamy.
• Add refined flour, walnut powder, salt, semolina and baking soda, cardamom powder.
• Mix well and knead the dough manually. Do not over-knead.
• Roll into a baking sheet till the dough is one cm thick. Transfer onto a baking tray.
• Cut into long rectangles.
• Mix milk and sugar in a bowl and apply on top of the cut triangles using a brush.
• Bake at 180 degree C for 10 minutes.
• Remove the tray and allow the cake to cool completely.
• Store in an airtight container.

Courtesy: Chef Varun Inamdar.

Tiramisu

What you need

For ladyfinger sponge:

• Egg whites: 120 gm

• Caster sugar: 63 gm

• Egg yolks: 80 gm

• Honey: 63 ml

• Flour: 125 gm

For coffee syrup:

• Water: 120 ml

• Sugar: 80 gm

• Nescafe powder: 10 gm

For mascarpone:

• Mascarpone: 250 gm

• Whipped cream: 250 gm

• Caster sugar: 120 gm

• Egg yolks: 120 gm

• Gelatine: 5 gm

• Cold water: 15 ml

Method

For ladyfinger sponge:

• Whip the egg whites and sugar together till it gets stiff.

• Slowly, whisk the egg yolks and honey. Fold in the flour.

• Spread the batter on a tray and bake at 190 degree C for 10 minutes.

For coffee syrup:

• Bring the water, coffee and sugar to a boil.

• Let cool.

For the mascarpone cream:

• Make a sabayon of egg yolks and sugar through a double boil.

• Once done, mix in the mascarpone carefully as its cheese splits easy.

• Add in hot, melted gelatin. Fold in the whipped cream.

For layering:

• Alternate layers of mascarpone cream and coffee syrup soaked the ladyfinger sponge.

• Serve chilled.

Courtesy: Chef Deeksha Dhingra, Academy of Pastry and Culinary Arts.

South Korean cinnamon tea, Sujeonggwa

What you need

• Fresh ginger: 30 gm

• Cinnamon sticks: 2

• Water: 900 ml (4 cups)

• Sugar (white or brown, as preferred): 90 gm (1/2 cup)

• Dried persimmon (if available): 2

• Pine nuts: 12

Method

• Peel the ginger and cut into thin strips.

• Place the ginger and cinnamon sticks in a pot with water and bring to a boil.

• Once boiling, cover and reduce the heat to a simmer.

• Continue to simmer for around 40 minutes.

• The cooking liquid will turn into a deep red-orange shade.

• Strain the ginger and cinnamon from the tea and add the sugar. Stir it in so that it fully dissolves.

• Add the dried persimmon.

• Allow it to cool to just slightly warm before refrigerating overnight.

• Serve cold, ideally in small bowls, with some of the soaked persimmon in each bowl (either leave one or cut up, which is easier to eat).

• Top with a couple of pine nuts.                                    

PINE BY ME

What you need

• Black and White scotch whisky: 45 ml

• Fresh pineapple juice: 60 ml

• Coconut syrup: 5 ml

• Blue curacao syrup: 5 ml

• Lime juice: 10 ml

• A splash of soda

Method

• Pour all ingredients with ice into a shaker (except the soda).

• Shake well and pour into a glass filled with ice cubes.

• Top with soda and garnish with a pineapple leaf and an edible flower.

Courtesy: Diageo India.