Urban Food

Summer Drinks to KEEP YOU COOL

These recipes are easy to make, and the ingredients are easily available; along with being refreshing when made with fresh ingredients

BY MASTERCHEF HITESH KHANNA OF FORTUNE LANDMARK

MOST of us associate Summer with mangoes and vacations. With the killing heat this year, we have recipes to cool you down. With the rising temperature, there are sensation of hot flashes, acidity or problems related to digestion.

Some people experience severe heart burns, skin problems and general mental irritability, avoid these issues by following a thorough and hydrating lifestyle. Incorporate a lot of liquids and raw foods in your summer diet, eating a whole fruit is always better than drinking its juice.

It is important to include a lot of proteins, hard and dry fruits, some essential seeds like poppy and fenugreek seeds and other cooling veggies.

Sol Kadhi (Konkani Kokum Drink)

Sol Kadhi is a popular beverage from Konkan region in Maharashtra. It is prepared with Kokum or Aamsol and coconut milk. Sol Kadhi is known to cool down the digestive system after eating hot and spicy food; Kokum is supposed to be a first-rate antidote for acidity.

Ingredients
 Kokum or Aamsol – 6-8
 Coconut – 1 Cup (Grated
 Hot Water – 1 Cup
 Garlic – 2 Cloves / Ginger – 1 Tsp
 Green Chillies – 1-2
 Asafoetida (Heeng) – According to Taste
 Rock Salt – According to Taste
 Coriander Leaves – For Garnishing

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DIRECTION:
 Soak kokum in about 3/4th cup water with Asafoetida (heeng) and salt in. Keep aside for 3 – 4 hours.
 Grind garlic, grated coconut, and chillies together in a mixer. When it becomes a thick paste, squeeze out the coconut milk from the paste and keep aside.
Add 3/4th cup of water to the dry remains and run the mixer again for a minute or so. Again, extract the milk – adding to the original extract. Repeat this process two to three times till basically all
the ‘milk’ gets extracted from the coconut.
 Remove the kokum from the water, and add this water to the coconut milk mixture, mix well to get a creamy pink coloured Sol Kadhi.
 Adjust seasoning as required.
 Chill it in the fridge for about an hour or so.
 Garnish with fresh coriander leaves and serve chilled.

Berry Kanji

Berry Kanji is the must-have beverage during the summers. Kanji is generally referred to a fermented drink made with tangy and spicy flavours. Berry Kanji is prepared with frozen berries and is served with mint and lemon wedge according to this recipe, which gives it a refreshing touch. This beverage hardly even takes ten minutes and is very easy to make.

Ingredients:
 Frozen Berries – 50 Grams
 Asafoetida (Heeng) – According to Taste
 Ajowan Caraway (Ajwain) – According to Taste
 Black Salt – According to Taste
 Salt – According to Taste
 Chaat Masala – According to Taste
 Charcoal – For Smoke
 Cloves – 6 Buds
 Cardamom – 6
 Oil – 5 ml
 Mint – Few Sprigs
 Lemon – 1

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DIRECTION:
 Coarsely blend frozen berries in a blender.
 Take a mixing bowl, add Ajowan Caraway (Ajwain), black salt, salt along with chat masala and stir well.
 Add water to dilute the mixture.
 Take a ladle, heat up with oil, add Asafoetida (Heeng), and pour it in the mixture. Stir well.
 Take charcoal in small bowl and put cloves, cardamom and ghee for smoke. Add them in the bowl of the mixture for smoke. Cover the bowl with a lid.
 Serve chilled with sprig of mint and lemon wedge.

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Sol-Kadhi
Berry-Kanji

Cottage Cheese- Sweet, Savoury and Spicy

Paneer (or Cottage Cheese) is every vegetarian’s favourite dish. Being the best source of protein, it tastes good when added with different flavours; be it sweet, savoury or spicy. Indulge in the variety of flavours and an all-time favourite ingredient, we all grew up with. It is a type of fresh cheese commonly found in the kitchens of South Asia.

Recipes by Head Chef of Fortune Landmark ITC Group Chef Hitesh Khanna

Paneer (or Cottage Cheese) is every vegetarian’s favourite dish. Being the best source of protein, it tastes good when added with different flavours; be it sweet, savoury or spicy. Indulge in the variety of flavours and an all-time favourite ingredient, we all grew up with. It is a type of fresh cheese commonly found in the kitchens of South Asia.
Its delicate milky flavour can be used in curries or served grilled as a side dish like the famous ‘Paneer Tikka’ of Punjab.

In the regions of Bengal and Orissa, paneer or chena is used to make their famous dessert dish like rasgulla, rasmalai and chena murki. There are two types of paneer found in market- hard and soft paneer. Soft paneer is well-preferred for its quality and taste, but they are less durable compared to the hard one. Soft cottage cheese is great for salads and sweets whereas hard ones can be used to make grilled and curry dishes.

Paneer Sandesh Pudding

Paneer Sandesh Pudding is considered as a healthy form of dessert where you can gorge as much as you want. A guilt free sandesh made with paneer, no sugar and only organic fruits.

Ingredients
– 250 gm home-made paneer (cottage cheese)
– 2 Tbsp full fat cream
– 2 tsp stevia (a natural sugar substitute derived from a plant, adjust to your taste)
For the fruit stew:
– 1 green apple-thinly sliced & seeds removed
– 8-10 strawberries, chopped
– Juice of one orange or about 1 cup
– 3-4 cloves
– 3-4 cardamom
– 2 cinnamon sticks
– 3-4 whole black pepper
– 1/4 Tbsp butter
– Almond slivers for garnish
Preparation:
– Take a saucepan and melt the butter, then add the orange juice to it.
– Add the cloves, cardamom, cinnamon and black pepper.
– Once the juice is hot, add the apple slice. Let the juice stew for about 8-10 minutes. Let it simmer till half of the orange juice evaporates.
– Once done, turn the heat off and rinse out all the spices.
– Now add ¾th of the strawberries.
– Take another bowl and mash the paneer and add whipped cream to it. Blend in the stevia and mix well.
– Flatten this mix on a foil paper
– Pour the stewed fruits in the baking dish
– Flip the paneer layer (that you had flatten earlier) over to fit on top of the stewed fruit in the baking dish.
– Dress it up with leftover strawberries and some almond.
– Place it in the hot oven and bake the dish for about 15-20 minutes till the paneer’s edge look a little brown.
– Serve it hot.

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paneer-sandesh-pudding

PANEER ALUBUKHARA KOFTA

Koftas never fail to entertain friends and family. Small rounds made with paneer and stuffed with aromatic goodness of dried plums, raisins and khoya along with various spices, deep fried and simmering hot, doused in a deep, rich gravy. Tastes great with a hot crisp naan or a roti.

Ingredients:
Dried Plums Soaked & Pitted
Paneer
Ginger Fine Chopped
Oil
Green Cardamom
Black Cardamom
Cloves
Tomato
Onions
Salt
Cloves Powder
Green Cardamom Powder
Turmeric Powder
Red Chilli Powder
Fennel Seeds Powder
Roasted Cumin Powder
Yoghurt
Whole Wheat Flour
Coriander Leaves

Preparation:
– Grind onions in a mixer. Add ginger and garlic and grind to a smooth paste. Heat oil in a non- stick pan, add green cardamoms, black cardamom, cloves, onion-ginger-garlic paste and sauté till light golden.
– Roughly chop tomatoes and grind to a puree.
– To make the koftas, add a little salt, clove powder and green cardamom powder to the mashed paneer and mix well. Divide this into 8 equal portions. Take 1 portion in your dampened palm and spread a little. Place aloo bukhara in the centre and enclose it completely and shape into a round kofta. Deep fry them and keep aside.
– When the paste in the pan becomes golden, add tomato puree and sauté till oil separates.
– Add turmeric powder, red chilli powder, fennel powder, roasted cumin powder and mix. Add yogurt and stir well. Mix the whole wheat flour with ¼ cup water to make a smooth mixture.
– Add salt to the gravy in the pan along with 2 cups water and mix well.
– When it comes to a boil, add the paneer koftas, cover and cook till the kofta is completely simmered in the gravy.
– Take care not to overcook. Drain the koftas and place in a serving bowl. Strain the gravy through a thick sieve, pressing the residue to extract all the flavours. Put the strained gravy back into the pan and heat.
– Add the flour mixture, mix well and cook till the gravy thickens to the desired consistency. Pour the gravy over the koftas and serve hot.
– Garnished with chopped coriander leaf.

Delicacies of North India- Mashed Eggplant and Prune Curry

Mashed eggplant with spices or ‘Shahi Bharta’ is one of the popular recipes of North India, especially Punjab. It can be served with chapattis and jaggery- as a part of light-casual food. People simply love this dish because of its simplicity and authenticity and how one can make this dish without any hassle.

Patiyala Shahi Bharta

Punjabi Baingan (Eggplant) bharta is just one of several versions of the mashed eggplant with spices in Indian cooking. The word ‘bharta’ refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. This mashed eggplant recipe is largely North Indian in origin and is made from all sorts of vegetables. This version of baingan ka bharta is really easy to make.
Serving tip: Serve it with hot chapatis and your favourite daal dish.

Ingredients

PATYALA-SHAHI BHARTA
SL.NO. PARTICULARS UOM QTY IN GMS
1 LARGE EGGPLANT (350 gmS) GMs 1
2 REFINED OIL Mls 50
3 GREEN CHILLI GMs 15
4 ONIONS GMs 50
5 GARLIC GMs 20
6 CRUSHED CORIANDER SEEDS GMs 10
7 CRUSHED CUMMIN SEEDS GMs 10
8 GARAM MASALA POWDER GMs 10
9 RED CHILLI POWDER GMs 5
10 CLOVES ROASTED & CRUSHED GMs 4
11 SALT GMs 20
12 TOMATOES GMs 50
13 CORIANDER LEAVES GMs 10
14 YOGHURT GMs 30

MAKHMALI ALUBUKHARA (PLUM) KOFTA

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MAKHMALI ALUBUKHARA KOFTA
SL.NO. PARTICULARS UOM QTY IN GMS
1 DRIED PLUMS SOAKED & PITTED GMs 50
2 PANEER GMs 200
3 GINGER FINE CHOPPED GMs 20
4 GARLIC FINE CHOPPED GMs 20
5 OIL GMs 50
6 GREEN CARDAMOM GMs 2
7 BLACK CARDAMOM GMs 1
8 CLOVES GMs 1
9 TOMATO GMs 100
10 ONIONS GMs 200
11 SALT GMs 20
12 CLOVES POWDER GMs 2
13 GREEN CARDAMOM POWDER GMs 2
14 TURMERIC POWDER GMs 5
15 RED CHILLI POWDER GMs 5
16 FENNEL SEEDS POWDER GMs 5
17 ROASTED CUMMIN POWDER GMs 5
18 YOGHURT GMs 100
19 WHOLE WHEAT FLOUR GMs 20
20 CORIANDER LEAVES GMs 10
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PREPARATION:

– Prick the eggplant with a fork a few times, lightly oil and bake in a preheated oven at 400°F.
– Roast, until they are tender about 30-40min or until the flesh yields easily to pressure.
– Remove the pulp, peel and mash.
– Heat oil, add onion and cook until golden brown.
– Add garlic, chilis and all the dry spices listed.
– Add tomato and cook, stirring, till tomato gets pulpy, about 10mins.
– Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min.
– Stir in the yoghurt and garnish with chopped cilantro.

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PREPARATION
– Grind onions in a mixer. Add ginger and garlic and grind to a smooth paste.
– Heat oil in a non-stick pan, add green cardamoms, black cardamom, cloves, onion-ginger-garlic paste and sauté till light golden.
– Roughly chop tomatoes and grind to a puree.
– To make the koftas, add a little salt, clove powder and green cardamom powder to the mashed paneer and mix well.
– Divide this into 8 equal portions. Take 1 portion in your dampened palm and spread a little. Place an aloo Bukhara in the centre and enclose it completely and shape into a round kofta.
– Make more koftas in a similar manner. Deep fry them and put aside.
– When the paste in the pan becomes golden, add tomato puree and sauté till oil separates.
– Add turmeric powder, red chilli powder, fennel powder, roasted cumin powder and mix.
– Add yoghurt and stir well. Mix the whole wheat flour with ¼ cup water to make a smooth mixture. Add salt to the gravy in the pan along with 2 cups water and mix well. When it comes to a boil, add the paneer koftas, cover and cook till the kofta is completely simmered in the gravy. Take care not to overcook.
– Drain the koftas and place in a serving bowl. Strain the gravy through a thick sieve, pressing the residue to extract all the flavours.
– Put the strained gravy back into the pan and heat. Add the flour mixture, mix well and cook till the gravy thickens to the desired consistency.
– Pour the gravy over the koftas and serve hot. Garnished with chopped coriander leaves.

alubukhara-kofta

Cuisines for the colourful festival of HOLI

HOLI is the festival of colours and adding variety of flavours and taste, definitely adds wonderful food experience with family and friends. Besides smearing each other with bright hues, Holi is the time to savour on tasty food and exchanging sweets and gifts.

HOLI is the festival of colours and adding variety of flavours and taste, definitely adds wonderful food experience with family and friends. Besides smearing each other with bright hues, Holi is the time to savour on tasty food and exchanging sweets and gifts.
Today every restaurant and sweet shop are hopping on traditional trends when it comes to serving scrumptious dishes to serve to their customers on the occasions of this colourful festival.
Creating a rejuvenating ambience with traditional Holi special sweets like Kheer, Sondesh, Malpua, Gujhiya or introducing some original fusion food can awaken the festive flavour of the people.

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Santre ki kheer

INGREDIENTS:
5 cups of full-cream milk
1/2 cup sugar
4-5 green cardamoms
3 large oranges (break evenly), peeled
12-15 almonds (shredded), blanched
2 tbsp pistachios (shredded dark leaves), blanched

PREPARATION:

 Bring the milk to boil in a wide, heavy-based pan; add the sugar and cardamom and simmer over low heat.
 Stir often enough to avoid scorching
 Simmer till the mixture is thick
 Time taken will depend on the richness of milk and your vessel.
 The wider the vessel, the faster the milk will thicken.
 When thick and colour darkens a little, shut off the heat.
 Cool and add pieces of orange
 Mix well, chill and serve garnished and silver leaves, almonds and pistachios.

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Gujhiya

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Gujiyas are sweet dumplings made of maida or flour and filled with a delightful khoya and dry fruits mixture and are popularly made in Uttar Pradesh, Rajasthan and Madhya Pradesh. Deep fried in ghee and dipped in a sugary syrup, this Indian dessert is commonly made during the festival of Holi. The crisp outer layer cracks in the mouth for the sweet filling to take on your senses.

INGREDIENTS OF GUJHIYA
FOR THE DOUGH:
2 cups of refined flour
1 cup of clarified butter
Water (to mix)

FOR THE FILLING:
1 cup khoya
1 cup sugar
1 tsp green cardamom (powdered)
1 tbsp almonds (finely chopped)
For deep-frying Ghee

FOR THE SYRUP
1 cup sugar
1 cup water

PREPARATION OF GUJHIYA
Prepare the dough
1. Rub 1/4 cup ghee into the flour and knead into a stiff dough with water
2. Leave to rest for at least half an hour

PREPARE THE FILLING:
1. Saute the khoya over medium heat till it looks slightly fried.
2. Take off the heat and when it cools, mix in the sugar, cardamom and almonds.
3. Shape the fillings into ovals
4. Make balls of the dough and roll out into thick rounds
5. Take a round, wet the edges with water and place a piece of filling over one half.
6. Fold the other half over and press the edges together to seal.
7. Either cut off the edges with a fancy cutter or make a design by pinching and twisting all along the sealed edges.
8. Make all the gujhiyas in this way. Heat ghee in pan. Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
9. Make sugar syrup by cooking water and sugar together, till one thread consistency. Dip the gujhiyas in it, lift and let dry on a plate.
10. Fry the rest, increasing the heat for a few seconds before adding the next lot.

Serving tip: Can be eaten hot or at room temperature and can be stored in air-tight containers.

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Foodie Delights for This Spring

The onset of spring brings in a new flavor in the weather as well as the quality of fresh, seasonal vegetables and fruits, as if to mark the beginning of the new harvest year. For this very special time of the year, below are a couple of recipes that are sure to tickle your taste buds.

By Executive Chef Suresh Khanna From Fortune Landmark Hotel, Ahmedabad.

Mushroom & Cheese ki Galawat

INGREDIENTS:
Mushroom grated 1200g
Brown Onion 20g
Cashewnut 200g
Yellow chilli powder 30g
gram masala 30g
G/G Paste 20g
ginger cut 10g
Roastedchana powder 50g
Amul cheese 200g
fresh coriander 100g

Method:

1. Heat ghee in a kadhai, add ginger-garlic paste, onions and sauté till well-browned. Add chopped ginger, green chillies, turmeric and chilli powder. Stir for a few seconds. Add grated the mushrooms, then add roasted Chana powder, brown Kaju. Mix well and remove from heat.

2. Place the mixture in a bowl. Place a small steel vessel (katori) in the center of the bowl. Hold the charcoal with a long tongs (chimta) and place it on fire. When it starts burning, place the live charcoal in the katori, pour 1 tsp. ghee on the charcoal and immediately cover the bowl. Leave to smoke the mixture for 5

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3. Make kebabs of the smoked mixture.

4. Heat a non-stick pan or a Tawa, grease with ½ tsp. ghee. Stuffed mushroom with nuts and cheese Shape the mixture into flattened roundels (kebabs) and cook on medium heat un till brown.

5. Garnish with lemon slices, onion rings, mint leaves and sprinkle chaat masala and it’s served with mint sauce.

Vegetables in Hot Coconut Sauce

Ingredients
• ½ red pepper, cut into chunks
• ½ green pepper, cut into chunks
• 10 mushrooms, quartered
• 100g green beans, topped and tailed
• 1 tbsp vegetable oil
• 1 tbsp cumin seeds
• 2 medium onions, blended in a food processor to a grated consistency
• 200g tinned plum tomatoes
• 1 tsp salt
• 1 tsp turmeric
• ½ tbsp chilli powder (optional)
• 2 or 3 green chillis, chopped
• 200ml coconut cream
• 1 tbsp garam masala
• 1 handful fresh coriander, chopped

METHOD:
1. Heat oil and butter in a pan and add cumin seeds.
2. When sizzling and aromatic add the minced onions and fry until golden colour.
3. Add the tomatoes, salt, turmeric, chilli powder and fresh chillies.
4. Stir together and leave to cook so the tomatoes break down and you are left with a thick paste.
5. Add the mushrooms and beans to the masala and stir. Cook for about five minutes
6. Pour in the coconut cream and cook gently for a few minutes so the flavours combine.
7. Reduce the heat and leave to cook for about 10 minutes before adding the peppers.
8. Taste the sauce and adjust seasoning if required.
9. Remove from heat and add garam masala and throw in the fresh coriander to serve.

vegetables-in-hot-coconut-sauce

Sarson Da Saag- Makki Di Roti

IF you are looking for a delicious and indulgent meal, then this Sarson Da Saag recipe is a perfect dish to prepare on wintery days and gorge with your friends and family.
Sarson da Saag te Makki di roti is a classical Punjabi dish and is best served with some white butter and jaggery. This combination is winter special and makes everyone drool in winters. As a traditional Punjabi dish, “saag” means green and “sarso” means mustard. Along with a steaming hot makki roti and a dollop of butter or ghee this recipe is a yummy and lip-smacking treat in winters.

By Executive Chef Suresh Khanna From Fortune Landmark Hotel, Ahmedabad.

Ingredients for Sarso Da Saag

• 1000 gms Fresh green Sarson
• 250 gms Palak
• 250 gms Bathua
• 2 cups Water with a pinch of salt
• 1 1/2 cup Makki ka atta
• 4 Green chilly
• 25 gmsGinger
• 2 Onions
• 6 cloves Garlic
• 100 gms Ghee
• 1/2 tsp Red pepper powder
• 1/2 tsp Garam masala

Method of Preparation:

• Add the three bunch saag, salt and water into pressure cooker & cook over low heat for 1-1/2 hours.
• Squeeze out saag and keep saag water aside. Mash the saag in the cooker until coarsely ground, and add makki atta and stir.
• Put back saag water and a little fresh water & boil over slow fire.
• Add green chillies & ginger & cook till saag gets thick.
• For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, coriander & sauté until onions are light brown.
• Mix into saag & garnish with thread cutting of ginger fried in ghee.

Ingredients for Makki ki Roti
• 1/2 kg Makki Atta
• Kneading Water
• Ghee

Method of Preparation:

1. Knead the makki atta until it becomes a ball, add flour to dry it & knead.
2. Heat the flat pan and add a little ghee, so that it does not stick.
3. Make round shapes of makki roti on the kneading plate & carefully place it to the flat pan.
4. Cook with ghee till golden brown.
5. Serve with hot sarson da saag, crumbs of jaggery and white butter.

sarson-ka-saag

GAJRELA PUNJAB DA (Gajar Ka Halwa)

Ingredients
1 Kg Carrots
1- 1/2 Litre Milk
4 Green cardamoms
5-7 Tbsp Pure Ghee
5-7 Tbsp Sugar
2 Tbsp Raisins
1 Tbsp shredded almonds
2 tbsp chopped dates

METHOD OF PREPRATION:
• Peel and grate the carrots.
• Simmer in milk with the cardamom until liquid evaporates.
• Heat ghee in a heavy pan and add the carrot mixture.
• Cook over a gentle flame for 10-15 minutes.
• Stir in sugar and continue cooking until the halwa turns deep reddish colour.
• Stir in dried fruit and serve.

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