EASY & ELEGANT VALENTINE DAY DISHES
VALENTINES’S DAY SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA, NEW DELHI
Cupid’s Delight Orange Brownie
Ingredients Quantity
Butter Melted ½ cup
Orange Chocolate 1 big bar
Orange Essence ½ tsp
Orange Zest 1 tbsp
Flour 1 cup
Baking Powder ½ tbsp
Almond Powder ½ cup
Almond Pieces ½ cup
Egg whole 2
Sugar as per taste
Orange Sauce/ Syrup for garnishing
Orange juice ¼ cup
Method
Sift the flour and baking powder together
Melt the butter and orange chocolate in a bowl. Pour a pinch of orange essence and add the sugar
Add the sieved flour, dry ingredients, orange juice and orange zest then fold in the eggs
Do not over mix, just combine with the spatula on first speed
Line the baking tray with greased butter paper and pour the mixture into tray
Bake at 170 degrees for 25-30 minutes, do not over bake
Cut into Brownie. Serve warm with dusted icing sugar and orange sauce
Valentine’s Flavour Paneer Lavang Lata
Ingredients Quantity
Cottage cheese 250 gm
Mint chutney, thick 50 gm
Besan ½ cup
Red chili powder ½ tsp
Salt to taste
White pepper to taste
Gravy
Tomato, chopped 200 gm
Tomato puree 100 ml
Oil 2 tbsp
Clove (for smoking) 3-4 no
Cashewnut ½ cup
Char magaz 1 tbsp
Ginger, garlic paste 2 tbsp
Green chili 2-3 no
Red chili powder 1 tsp
Jeera powder ½ tsp
Dhaniya powder 1 tsp
Khada masala as required
Butter 1 tbsp
Cream 1 tbsp
Salt to taste
Method:
Take cottage cheese and slice it thin and layer with thick mint chutney and roll up
Take the sauce pan and add tomato paste, chopped tomato, ginger and garlic paste, cashew nut, green chili and char magaz and boil till all the ingredients are almost mashed
Blend the ingredients once cooled down and make a puree
Now, heat oil in a heavy bottom pan and add ginger, garlic paste and cook till light grown
Pour the puree into the pan and cook over slow flame and add the remaining spices in it, adjust the consistency
Take a burning charcoal from tandoor and place in a steel bowl and put cloves on it followed by desi ghee or butter and float the steel bowl in the gravy and cover with silver foil and leave aside for 10 minutes
Add the prepared cottage cheese rolls and put cream and butter
Serve hot with choice of breads or rice
“Be Mine” Strawberry Cheesecake Bite
Ingredient Quantity
Cracker biscuits 2 cups
Pinch of salt
Brown sugar ¼
Melted butter 1/2 cup
Cheese Cake Filling
Full fat cream cheese 455 gms
Vanilla extract 1 tpn
Granulated sugar ½ cup
Whipped cream 1 ½ cup
Strawberry topping
Water 2 tbsp
Corn-starch 2 tbsp
Strawberries chopped 1 ½ cup
Granulated sugar 1 cup
Lemon juice 1 tbsp
Method:
Prepare the cracker crust by combining cracker crumbs, brown sugar, salt, and melted butter and press well in a baking pan. Then chill it in the refrigerator while you get the filling ready.
To make the cheesecake filling, beat the cream cheese, then add sugar and vanilla and beat until smooth and creamy. In a separate bowl beat the heavy whipping cream to medium peaks and then fold it into the cream cheese mixture. Spread the filling over the cracker crust and let it chill in the fridge while you make the topping
Now, combine strawberries with sugar, and corn-starch slurry in a saucepan and cook until strawberries release their juices. Let it cook for about 10 minutes till the consistency is thick.
Stir in lemon juice. And spread strawberry sauce(prepared above) over cheesecake filling. Discard any extra liquid left in the pan.
Now, chill the cheesecake in the fridge for some time. Before serving, you may cut the cheesecake into bars and top up with fresh strawberries and fruits of your choice.
Magic Mirchi Corn Pakoda
Ingredients Quantity
Green Chilies (finely chopped) 2-3
Sweet Corn (boiled or steamed) 2 cups
Gram flour ½ cup
Rice Flour (for crispiness) 2 tbsp.
Ginger (grated or chopped) 4-5
Onion (sliced) ½
Coriander leaves (chopped) 1 tbsp.
Turmeric Powder ¼ tsp
Kashmiri Red Chili Powder ½ tsp
Cumin Seeds or Powder ½ tsp.
Pinch of Hing
Salt to taste
Oil for deep frying
Method:
Coarsely mash ¼ of the boiled kennels in a blender for binding, keep the rest whole.
In a large mixing bowl, combine the mashed and whole corn, chopped green chilies, ginger, onion and coriander leaves.
Now, add besan, rice flour, turmeric, red chili powder, cumin, hing and salt to the corn mixture. Mix well. Corn releases water so avoid using water initially
Check batter consistency, if the mixture feels too dry, add a splash of water to form a thick, dough like consistency that holds together.
Heat oil in a kadhai over medium heat. Gently pour small portions of the mixture into the hot oil
Deep fry, turning occasionally, until the pakodas are deep golden brown and crispy. Fry in batches
Drain on a paper towel. Serve hot with green chutney or ketch up.
