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Fusion Recipe

Fusion Recipe

Spring is at the door-step. Celebrate homemade food with these tasty delicacies. Browse through our hand-picked recipes from around the country, perfect to welcome the spring and its festivities.
By Dipti P.

[Recipe Courtesy: Chef Raheel, Jaipur Marriott] Ingredients:
Desi Ghee or Oil for Deep Frying For the gujyia Dough: Maida (all-purpose flour) Oil / Ghee (melted) For the Filling: Khoya Sugar (powdered) Coconut (dried, shredded) Almonds (chopped) Raisins Cardamom Powder (green) 500-600 g 250 g 100 g 25 g 25 g 1/2 tsp 500 g 6 tblsp 500 g

• Sieve the flour. Mix 6 tblsp of oil with the maida. Mix well using fingers so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough. Set aside and cover it with a damp cloth. Now mash the khoya and fry it in a kadhai / deep pan till light brown in colour. Add sugar and cardamom powder into the khoya and mix well. Add almonds, cashews, the dried coconut and raisins. Fry for 2 minutes and remove from the heat. Allow it to cool. Divide the dough into small balls and roll each ball into a small round of 4 inch diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. Prepare all the Gujjiyas and spread on a cloth. Heat ghee in a kadhai and deep fry the gujjiyas in batches on a medium flame. When golden brown in colour, drain and remove.

Chocolate Fondant
[Recipe Courtesy: Olive Beach, Bangalore] Ingredients:
Dark Chocolate Butter Breakfast Sugar Flour Eggs Egg Yolks 250 g 225 g 125 g 100 g 5 No 5 No

• • • Pre heat an oven to 200 degrees Celsius. Melt butter and chocolate together. Keep aside. Beat eggs and egg yolks with sugar till properly mixed. Then fold in the egg mixture into the butter mixture. Whisk in the flour. Pour it into an oven proof dish or moulds and bake for 12 minutes and serve immediately.


| March 2012

March 2012 |


Fusion Recipe

Pomegranate Mocktail
[Recipe Courtesy: Rajneesh Kumar, Courtyard by Marriott, Gurgaon] Ingredients:
Pomegranate Monini Syrup Lime Juice (freshly squeezed) Grenadine Orange Juice (freshly squeezed) For Top-Up 45 ml 30 ml 15 ml 45 ml 7 UP

1. 2. 3. 4. Add pomegranate juice, lime juice, grenadine and orange juice in a container. Thoroughly mix all the ingredients together. Transfer it into tall glasses. Top it with a twist of lemon and serve it chilled.

Chocolate Truffle Cake
[Recipe Courtesy: Chef Deepak Pore, Hilton Garden Inn, Saket] Ingredients:
Semisweet Chocolate Squares All-Purpose Flour Milk Sugar Softened Butter Vanilla Extract Baking Soda Salt Eggs 8 (1-Ounce) 2 2/3 cups 2 1/2 Cups 2 Cups 1 Cup 2 tspn 1 1/4 tspn 1/2 tspn 3 No

Chocolate Truffle Filling
Eggs Semisweet Chocolate Squares (coarsely chopped) Whipped Cream Semisweet Chocolate Squares (finely grated)

3 No 10 (1-ounce) 1/2 Cup plus 2 tblspn 1 to 2 (1-ounce)

• Stir the chocolate squares, milk and the softened butter together in a large heavy saucepan over low heat, and cook, stirring constantly for 8 to 10 minutes or until the chocolate melts and the mixture is smooth. Remove from heat, and let the mixture cool slightly (about 10 minutes). Whisk the eggs and the vanilla together in a large bowl. Gradually whisk in the melted chocolate mixture until blended and smooth. Combine flour, baking soda, sugar and salt, whisk into chocolate mixture until blended and smooth. • • Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 325°C for 25 to 30 minutes or until a wooden pick inserted in its center comes out clean. Cool the cake layers in pans on wire racks for 10 minutes. Remove from pans, and let them cool completely on wire racks. Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle filling. Top with remaining cake layers.

Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH for about 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until the chocolate melts and mixture is smooth and slightly thickened. Let it cool off for about 15 minutes. Spread warm semisweet chocolate mixture over the top and the sides of the cake. Chill the cake for 30 minutes or until the chocolate glaze is firm. Pipe the borders using a rosette tip around bottom of cake with remaining 1/2 cup Chocolate Truffle Filling. Sprinkle finely grated semi sweet chocolate evenly over top of cake.


| March 2012