MOTHER’S DAY SPECIAL RECIPES

MOTHER’S DAY SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

ANGOORI PETHA

INGREDIENTS                                                        QUANTITY

White pumpkin                                                                 1 kg
Slaked lime                                                                         1/4 tsp
Sugar                                                                                    3 cups
Saffron                                                                                 a few threadS

For chutney

Apple paste                                                                          2
Imli puree                                                                            4 table spoon
Sugar Syrup                                                                         3 table spoon
Betel leaf                                                                               1
Kiwi                                                                                        1
Saunf candy

METHOD

• Peel and deseed the pumpkin. Using (attachment) slicer or fruit cutter, give it a desired shape (cylinder, square, cube etc), scoop out from the pumpkin.
• Prick each cylinder shape with a fork at close and keep a side.
• Rub the slaked lime on cylinder shape pumpkin and keep aside for 5 minutes.
• Wash the cylinder shape pumpkin thoroughly. Drain and keep aside again.
• Take a heavy bottomed pan, combine the sugar and saffron with 2 cups of water and bring to boil.
• Add the cylinder shaped pumpkin and cook on high flame for 10 to 15 minutes. Remove from the fire. Cool completely.
• Drain the sugar syrup and cool completely.
• Take a mixing bowl and put all chutney ingredients, mix together and keep aside.
• Serve cylinder shaped petha on bed of sliced kiwi and sweet chutney, garnish with thread of saffron and julienne of betel leaf. Sprinkle some saunf candy for a crunchy bite.

MANGO PUDDING

INGREDIENT                                        QUANTITY

Hot water                                                            1 cup
White sugar                                                        1 cup
Powdered gelatin                                               2 packet
Mango Pulp                                                        26 ounces can
Evaporated milk                                                1 ½ cups
Cold water                                                          1 cup
Mango cube                                                        to garnish
Mint                                                                     to garnish

METHOD:

• Combine hot water, sugar, and powdered gelatin in a small bowl; stir until sugar and gelatin are dissolved
• Mix mango pulp, evaporated milk, and cold water together in a large bowl.
• Pour in hot water mixture and stir well.
• Refrigerate until set, at least 4 hours.
• Serve it cold. Garnish with mango cubes and mint if desired and enjoy!

BLUEBERRY SORBET

INGREDIENTS                                            QUANTITY

Fresh frozen blueberries
(rinsed, stems removed and discarded)       2 cups
Sugar, powdered                                               2 tbsp
Lemon zest                                                         ½ tsp
Lemon juice                                                       1 tsp
Egg white                                                            1 no.
Crushed ice                                                         2 cup
Salt                                                                        pinch

METHOD: 

• Place the blueberry, sugar, lemon zest, lemon juice, egg white and pinch of salt in the bowl.
• Stir to coat blueberry well with sugar and the above ingredients. Mash with potato masher
• Put the mashed blueberry and crushed ice into a blender and blend for few minutes until smooth
• Remove the mixture in a bowl. Chill it for an hour in the deep fridge
• Churn the mixture again for 30 seconds and refreeze
• Serve in a tall glass with few fresh blueberries and lemon zest on top. You can also add few ice cubes to your sorbet
• In case blueberry fruit is not available, one can also try fresh oranges, grapes, banana or watermelon in their sorbet.

MOONG DAL NARIYAL TIKKI

INGREDIENTS                             QUANTITY

Moong dal                                                ½ cup
Rolled Oats (for crunchiness)             ½ cup
Grated coconut                                       ¼ cup
Ginger paste                                            1 tsp
Black pepper                                           ½ tsp
Cumin seeds                                            ½ tsp
Turmeric powder                                   ¼ tsp
Chili powder                                          ¼ tsp
Garam masala powder                        ¼ tsp
Salt                                                      1.5 tsp
Oil as required

METHOD: 

• Pressure cook moong dal with 1 cup water till 1 whistle
• In a blender jar, take oats. Grind it along with black pepper, cumin seeds and green chili into a fine powder
• Add this to moong dal. Drain water if any
• Add coconut and ginger paste and make it into a dough.
• Divide dough into 9 equal parts. Roll them into balls. Pat them into desired shapes
• Heat a griddle, put oil. Place the tikkis. Sprinkle oil on the sides and on top
• Let the tikkis cook. Flip twice or thrice while sprinkling oil. Check if its cooked and crispy
• Moong dal nariyal tikki is ready to be served hot with your favorite ketchup or chutney. It goes excellent if paired with hot masala chai