Courtesy-Masaledaar Modern India Kitchen And Bar, Thane
GULAB JAMUN THANDAI MOUSSE
Image courtesy: Masaledaar Modern India Kitchen, Thane
Serves: 2
Preparation time: 40 minutes
OVERVIEW
Serves: 2
INGREDIENTS
For Gulab Jamun:
- Cow milk mawa- 100 gm
- Maida-20 gm
- Pista-5 gm
- Saffron-6 strands
- Elaichi powder- 2 gm
- Desi ghee- 200 ml
METHOD
- Grate mawa, add maida and knead for a smooth dough
- Make 6 equal balls and stuff with pista & saffron
- Heat desi ghee in a pan & fry gulab jamun on slow heat
For sugar syrup:
- Sugar- 100 gm
- Water- 100 ml
METHOD
- In a pan put sugar & water & boil till 1 string consistency
- Remove from heat & keep it luke warm & add fried gulab jamuns
For Thandai Mousse:
- Whipped cream- 100 gm
- Thandai syrup- 30 ml
- Veg gelatin- 2 gm
METHOD
- Mix whipped cream, thandai syrup & gelatin together
ASSEMBLING
- Take two bowls & add 3 piece of gulab jamun in each
- Equally pour the mousse mixture on the top of gulab jamun
- Chill in refrigerator for 1 hour
- Garnish with chopped pistachio & ready to serve
PANEER LAUNG LATA
Image courtesy: Masaledaar Modern India Kitchen, Thane
Serves: 2
Preparation time: 30 minutes
OVERVIEW
Serves: 2
INGREDIENTS
- Paneer- 120 gm
- Cashewnut- 5 gm
- Raisin- 5 gm
- Pistachio- 5 gm
- Almonds- 5 gm
- Mawa- 20 gm
- Cashewnut paste- 50 gm
- Tomato Puree- 60 gm
- Refined oil- 20 Ml
- Cloves- 6 No
- Roasted jeera powder- 2 gm
- MDH kitchen king masala- 3 gm
- MDH garam masala- 2 gm
- MDH dhaniya powder- 2 gm
- Tata salt- 2 gm
- MDH kasturi methi- 1 gm
- Chopped onion-50 gm
- Chopped tomato-25 gm
- Chopped green chilli- 1 gm
- Chopped garlic- 5 gm
- Amul butter- 10 gm
- Amul cream- 15 Ml
- Green cardamom powder- 2 gm
- Rose water- 2 Ml
METHOD
- Cut rectangle slice of paneer 2’’ X 3”
- Grate balance paneer, mawa & mix with chopped cashew, pistachio, raisin & almond
- Roll the above mixture in paneer slices and lock them with cloves
- Heat oil in a pan and saute the paneer rolls till slight golden colour & keep it aside
- Heat butter in a pan, add garlic, green chilli, onion & tomato & cook it
- Add all the masalas, cashewnut paste & tomato puree, cook it for 10 minutes on slow heat
- Finish with butter & cream
- Serve the gravy in a bowl & put paneer rolls on the top
