By Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
Tutti Fruity Gujia
Ingredients Quantity
Ghee/Oil to fry
For the cover
Maida (All-purpose flour) 500 gm
Oil / Ghee (melted) 6 tbsp
For the filling
Tutti Fruity 1 kg
Khoya 200 gm
Green cardamom pwd 1/2 tsp
Almonds, chopped 25 gm
Cashewnuts, chopped 25 gm
Raisins 25 gm
Dried coconut, shredded 25 gm
Sugar 100 gm
Method
- Sieve the flour, add oil to it and mix with fingers. Add moisture and make a tight dough, cover with damp cloth and keep aside
- In a pan, put ghee and then add khoya in it and stir on low flame for 5 mins.
- Add green cardamom powder, raisin and dry nuts and cook on slow flame
- Cook till sticky consistency, add sugar if desired. Allow to cool
- Divide the dough into small balls and roll each ball into 4 inches diameter pancakes
- Fill the pancakes with tutti fruity and with above prepared filling, few chopped raisins and coconut shreds and seal it in half moon shape, twisting the edges inwards. Repeat the same to rest of the dough and fry in medium heat. Fry till golden brown in color and garnish with nuts or silver leaf or gold leaf or as per your choice
Malai Gulab ki Kheer
Ingredients Quantity
Condensed milk 1 cup
Coconut milk 1/2 cup
Chopped tender coconut 1/2 cup
Sugar to taste
Rose petals 10 gms
Cocoa powder or chocolate (shredded) for garnishing
Method
- Combine the condensed milk and coconut milk in a deep pan, add sugar and mix well.
- Cook for 5 minutes.
- Add the coconut and rose petals in to blender till smooth mixture.
- Cool and garnish with rose petals, cocoa powder or shredded chocolate. Serve chilled
Gulal Paneer Bhujia Kathi Roll
Ingredients Quantity
Filling
Paneer cubes 60 gm
Tomato deseeded 30 ml
Capsicum 30 gm
Olive oil 15 ml
Beaten curd 20 ml
Chilli powder 8 gm
Turmeric powder 5 gm
Ginger 10 gm
Garlic 10 gm
Chat Masala 5 gm
Kasuri methi 5 gm
Garam Masala 3 gm
Salt to taste
Coriander fresh 10 gm
Already prepared Chapati 10 no.
Method
- Heat oil in a non-stick pan, add cumin seeds and sauté
- Add ginger and garlic and sauté over medium flame
- Add diced capsicum and tomato and toss lightly, adding other spices and beaten curd
- Combine paneer cubes to the above mixture and simmer with some moisture
- Adjust the seasoning and leave aside
- Spread the filling on chapati and roll up tightly, cut into two
- Serve hot with mint chutney and pickled onions
