Indian Salad Recipe - Mushroom Salad

MUSHROOM SALAD WITH PARMESAN, WHITE WINE & TAMARIND CHUTNEY

Ingredients :

400gms Assorted Mushrooms - button, shiitake, morel (mix of fresh and dried)
2 tsp - Ginger, chopped
1 tbsp - Dry Red Chilli, chopped
2 tbsp - Olive Oil
60ml White wine
1 tbsp - Coriander leaves, chopped
1 tbsp - Spring Onion, chopped
2 tbsp - Extra virgin olive oil
Salt to taste

Dressing :

4 tbsp - Tamarind Chutney
1 tsp, Ginger, chopped
1 tbsp lemon juice
2 tbsp - Extra virgin olive oil
Salt to taste

Garnish :

16 Parmesan shavings
1 bunch - frisse / lettuce
Micro greens, a few

DIRECTIONS :

Wash and reconstitute the dried mushrooms by soaking them in hot water for 30 minutes.
Trim the fresh mushrooms and cut them in halves.
Heat olive oil in a frying pan, add chopped ginger and red chilli and stir-fry for 10 seconds without browning.
Add the fresh mushrooms and saute for three minutes over medium heat.
Add the rest of the mushrooms, white wine.
When the wine evaporates, add sping onion and coriander leaves.
Season with salt and remove.

For Tamarind chutney dressing :

Whisk together all ingredients in a mixing bowl and set aside.
Serve mushroom on individual plates drizzled with the tamarind chutney dressing and garnished with lettuce, microgreens and Parmesan shavings.


Source : TOI

Indian Sweet Recipe - Rasgulla

Rasgulla

Spongy cheese balls, dipped in sugar syrup, is a heart winning Bengali dessert. It is like the king among Indian sweets and savours. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again.

Ingredients :

1 litre: Milk
300 gm: Sugar
05 ml: Lemon juice
3 drops: Rose essence
1 litre: Water

Directions :

For the preparation, heat the sugar and the water in a deep pan and bring to a boil.

Boil the milk. Add the lemon juice and curdle the milk.

Remove from fire and strain through a muslin cloth.

Hold under running water or dip in a bowl of cold water for 1 minute.

Squeeze out the excess water.

Knead till very smooth. Make balls of desired size.

Now place the cheese balls in boiling syrup and cook for 15 minutes.

Switch off the flame and let the dumplings stand in the liquid until cool.

Chill for a minimum of 2 hours. Mix in the essence before serving.


Source : DSD Group Email

Indian Dessert Recipe - Chocolate Pound Cake

Chocolate Pound Cake

Ingredients :

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Special equipment : 10-inch bundt pan

Directions :

Preheat oven to 325 degrees F.
Grease and flour a 10-inch bundt pan.
Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
Using an electric mixer, cream together butter, shortening, and sugar until fluffy.
Add eggs, 1 at a time, and mix well after each addition.
Add flour and buttermilk alternately to butter mixture, beginning and ending with flour.
Add vanilla and mix well.
Pour batter into prepared pan.
Bake for 1 hour and 45 minutes or until cake is done.
Remove from oven and allow cake to cool in pan for 10 minutes.
Invert onto cake plate and serve.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Difficulty: Easy
Yield: 16 servings


Recipe courtesy : Paula Deen

Indian non-Veg Recipe - Crystal Prawn Dumpling

CRYSTAL PRAWNS DUMPLING

Ingredients : ( For Crystal Prawn Stuffing )

100gm Prawns (chopped)
20gm Carrots (chopped)
10gm Ginger (chopped)
5ml Sesame Oil
10ml Refined oil or pork fat
4gm White Pepper powder
Salt to taste

Ingredients : ( For the Dough )

60gm Tanmein flour
60gm Potato Starch
50ml Hot Water ( temperature should be more than 100deg Celsius )

Directions :

Crystal Prawn Stuffing

In a mixing bowl, mix all ingredients well and season.
Keep in refrigerator

For the Dough

In a mixing bowl, take both flours and mix together with boiling water.
Knead to make dough.
Cut into small balls and keep it aside.
With the help of a chopper, flatten them in circular motion.
Sheet them and keep aside
Spoon one each with prepared mix and seal the sides neatly.

To Serve

Arrange bana leaf in bamboo baskets, steam for 5 min.
Serve with sweet chilly sauce.


Source : TOI

Indian Drink Recipe - Flash Of A Second

FLASH OF A SECOND

The drink is a combination of three powerful flavours and comes together like a trio of Aces.

Ingredients :

15ml Tequilla Gold
30ml Vodka
15ml White chocolate syrup
10ml Lime juice


Directions :

Shake the above ingredients with ice and strain.


Glass : Martini

Garnish : Lemon rind


Source : TOI