ByIANSlife
March 8, 2021 (IANSlife) This International Women’s Day treat an important women in your life with these delightful recipes that will make the occasion worthwhile.
SOFT CENTERED COOKIE I Berezida Gandhi, Chef, The St. Regis Mumbai
COOKIE INGREDIENTS
- Dark Chocolate (CALLEBAUT 54.5% ) – 150gm
- Butter – 130gm
- Sugar – 130gm
- Eggs – 115gm
- T-45 flour – 155gm
- Cocoa Powder – 40gm
- Baking Powder – 4gm
- Chocolate Chips – 450gm
- Toasted Pecan nuts – 30gm
Salted Caramel Ganache
- Castor Sugar – 125gm
- Honey – 25gm
- Heavy Cream – 85gm
- Butter – 13gm
- Milk Chocolate (CALLEBAUT 33.6%) – 100gm
- Maldon Sea Salt - 5gm
Accompaniments & Garnish
- Pecan nut Dark Chocolate Ganache – 30gm
- Chocolate Disc – 1 no.
PREPARETION
STEP 1 (SALTED CARAMEL GANACHE)
- In a saucepan over medium-high heat, add the sugar. Allow the sugar to come to a light amber colour without stirring.
- Remove the pan from the heat and add the honey. Stir constantly until combined and the bubbling has stopped.
- Place back on the heat, and keep stirring until the mixture becomes a deep, rich amber colour.
- Remove from the heat and gradually add in the butter. Then pour in the heavy cream, stirring constantly until combined.
- Pour the caramel over the milk chocolate and blend it. Add in the salt and mix well.
- Pour the mixture into 5” round mould and freeze.
STEP 2 (CHOCOLATE COOKIE)
- Preheat oven to 150°C.
- In a bowl, cream together the butter and sugar, for about 3-4 minutes until smooth.
- Add in the eggs one at a time.
- Pour in the melted Dark Chocolate.
- Fold in the T-45 flour, cocoa powder, baking powder, toasted Pecan nuts and Chocolate chips and mix until a nice dough is formed.
- Rest the dough
STEP 3 (ASSEMBLY)
- Roll the dough to 1cm thickness. Cut the dough into two discs of 8” each.
- Take an 8” ring. Place one disc of the cookie dough.
- On top of the disc in the center place the caramel ganache and on top of it place another cookie dough disc.
- Seal the edge of the cookies by pressing the edges down with your fingertips.
- Place it in the oven and bake it for 20-25 minutes.
- Let the cookie cool down.
- Pipe the pecan nut ganache.
- Garnish with BFF Chocolate disc
FOCCACCIA I Berezida Gandhi, Chef, The St. Regis Mumbai
INGREDIENTS
- T-65 Flour - 200gm
- Gluten - 6gm
- Improver - 3gm
- Yeast - 4gm
- Water - 120gm
- Salt - 5gm
- Olive oil - 10gm
- Herbs - 2gm
Toppings
- Sautéed onion - 50gm
- Rock Salt - 2gm
- Herbs - 2gm
- Olives - 20gm
PREPARATION
STEP 1 (FOCACCIA)
- Make a dough by mixing the T-65 flour, gluten, improver and yeast with water.
- Knead till you get a smooth window pane and add salt.
- Add olive oil and knead the dough till mixed well.
- Add herbs.
- Make a smooth ball of the dough and place it on a tray greased with oil.
- Cover with cling wrap and place in the proofer to proof for 30-40 minutes.
STEP 2 (SHAPING AND BAKING)
- Once proofed, gently knock down the dough and flatten it with fingers dipped in olive oil.
- Top with sautéed onions, herbs, olives and rock salt and transfer the tray to the proofer again.
- Once fully proofed, press the toppings lightly so that it doesn't fall off. Bake in a pre-heated oven at 200°C for 30-35 minutes till golden brown on top.
- Brush with olive oil once done.
Wild Mushroom Risotto I Chef Aahana Gaur of Daily Treats at Westin Pune Koregaon Park
INGREDIENTS
- 250 gm Mixed wild mushroom
- 8 tbspButter
- 2Small shallots, minced
- 4Garlic cloves, minced
- 2Fresh thyme sprigs
- 1/2 tspSalt
- 1/2 tspFreshly ground pepper
- 3/4 cupDry white wine
- 1 tbspLemon juice
- 5 cupsChicken stock (or vegetable)
- 1 1/2 Arborio rice
- 1 cup Heavy cream
- 1 cup Freshly grated parmesan cheese
- Fresh parsley minced, optional
PREPARATION
- Warm broth over low heat in a small saucepan.
- In a heavy skillet melt half of the butter over medium heat. Add mushrooms and shallots and saute until tender, about 8 minutes. Add garlic, thyme sprigs, salt and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside.
- Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.
- Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add mushroom stock or 1 cup of vegetable broth and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time and stir until liquid is almost absorbed. (This step takes 20-25 minutes.)
- Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat. Risotto should be creamy, but firm to the bite. Transfer risotto to a serving bowl and top with freshly ground pepper, shaved parmesan and fresh parsley.
Sali Par Eddu I Chef Aahana Gaur of Daily Treats at Westin Pune Koregaon Park
Ladi Pav
- Prep Time: 20 Mins
- Cook Time: 20 Mins
- Resting Time: 2 Hrs 20 Min
- Total Times: 40 Min
INGREDIENTS
- 1¼ cup milk, warm
- 2 tsp sugar
- 7 grams dry yeast
- 3 cup (450 grams) maida / plain flour
- ½ tsp salt
- 2 tbsp butter, softened
PREPARATION
- Firstly, in a bowl activate the yeast by combining 1 cup milk, 2 tsp sugar and 7 grams dry yeast.
- Add 3 cup maida and ½ tsp salt.
- Knead until the dough turns soft.
- Further, add 2 tbsp butter and knead the dough.
- Cover with cling wrap or cloth and rest for 2 hours in a warm place.
- Further, punch the dough and knead it slightly to remove air incorporated.
- Place the balls into a greased tray. place them leaving equal space in between.
- Brush the dough with milk without damaging the balls.
- Cover with cling wrap and allow to rest for 20 minutes or until the dough reaches the brim of the tray.
- Preheat and bake at 180-degree celsius for 20 minutes, or until the pav turns golden brown from top.
- Once the pav is out of the oven, rub with butter to get a shiny look.
- also, cover with a wet cloth to get a super soft cloth and allow to cool completely.
- Enjoy ladi pav in preparing pav bhaji.
Sali Par Eddu
- Prep Time: 10 Min
- Cook Time: 15 Min
- Total Time: 25 Min
- Makes: 2 Servings
INGREDIENTS
- 3 cups Potato (Aloo), julienned to straws
- 2 Whole Egg
- 1 Tomato (finely chopped)
- 1 Onion (finely chopped)
- 2 tablespoons Coriander (Dhania) Leaves, chopped
- Salt
- 1 teaspoon Black pepper powder, freshly crushed
- 1 tablespoon Ghee
PREPARATION
- In a kadai, deep fry the potato straws till they are crisp and golden. Strain on a kitchen towel and keep aside. You can also air fry them in an air fryer alternatively, for a healthier option.
- Heat ghee in a pan and add chopped tomatoes and the potato straws and spread to make a thick bed. Press gently with a spatula to get a thick even layer.
- Sprinkle some chopped coriander and break two eggs over the potatoes. Sprinkle salt and pepper on the eggs and close with a lid.
- Cook on low flame till the egg whites are fully cooked or you can keep the eggs runny also, depending on your preference. Once done turn off heat and serve.
- Serve Sali Par Eedu
Salad I Chef Aahana Gaur of Daily Treats at Westin Pune Koregaon Park
Vinaigrette INGREDIENTS
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar ((or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar))
- Pinch kosher salt
- A turn of freshly ground black pepper
Salad
- Fennel
- Cherry tomatoes
- Aragula
- Baratta cheese
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