Recipes

DARK CHOCOLATE & BEETROOT BROWNIE, PUDDING WITH CASSIS CREAM

What you need

• 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)

Method

For brownie:

• 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.

For cassis cream:

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).

Courtesy: Le Creuset.

YES WE CRAN

What you need

• Black & White scotch whisky: 45 ml
• Lime juice: 10 ml
• Cranberry Juice: 60 ml

Method

• Build all the ingredients into a highball glass with ice and stir well.
• Garnish with a lime wedge on each serve.

Courtesy: Diageo.

Organic Brown Rice Khichdi

What you need

• 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

Method

• 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.

BERRY CHEESECAKE

What you need

• 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

Method

• 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.