VALENTINE’S SPECIAL RECIPES

Team L&M

As always we bring you special recipes for Valentine’s Day ny none other than Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa

Chocolate Heart Peanut Butter Cookie

Ingredients                                                        Quantity

Unsalted butter                                                        112 gm

Granulated sugar                                                     100 gm

Packed brown sugar, light or dark                       110 gm

 Peanut butter                                                           130 gm

Large egg                                                                    01 no

All-purpose flour                                                      160 gm

 Baking soda                                                              3/4 tea spoon

Baking powder                                                          1/2 teaspoon

Kosher salt (don’t use if using salted butter)      1/4 teaspoon

Dark chocolate                                                           100 gm

Method:

Make the cookie dough:

• Take a bowl, mix peanut butter and egg, beat unsalted butter until creamy for 2 minutes, add brown sugar and white sugar, beat for another 2 mins. Pour this mixture in the bowl and mix well.
• In another bowl, vigorously whisk flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
• Wrap dough in plastic and refrigerate for at least 3 hours.
• Reheat the oven to 375°F (190°C).

Shape the cookies

• Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheets (unlined sheets are fine, though you can use parchment paper to line them, if you like). Flatten in a crisscross pattern with a fork (It helps to dip the fork in sugar to keep it from sticking to the dough)

Bake the cookies:

• Bake one sheet at a time on the centre rack at 375°F (190°C) until light brown for 9 to 11 minutes.
• Remove the cookies from the oven and let them cool in their baking sheets for a minute. After 1 minute, transfer the cookies to a rack to cool completely.
• Melt dark chocolate, pour it in a heart shaped mould and keep it in cool area.
• When cookies are baked, put heart shape chocolate on top and enjoy the crunchy chocolaty taste. 

Chocolate pizza

Pizza dough

Ingredients                                                          Quantity

Refined flour                                                              200 gm

Milk                                                                              20 ml

Yeast                                                                             02 gm

Sugar                                                                            05 gm

Salt                                                                                2 gm

Oil                                                                                  5 ml

Water                                                                            80 ml

Chocolate-hazelnut spread (such as Nutella)

Chopped or semisweet chocolate

Chopped high-quality white chocolate

Chopped toasted almond

Method:

• Preheat oven to 250’ c. Roll out dough on lightly floured surface. Take a heart shaped pizza base cutter to give it a heart shape. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Bake until golden, for 20 minutes.

• Pour chocolate-hazelnut spread over hot crust, level it. Sprinkle chopped chocolate and white chocolate over. Bake until chocolate begins to melt for 2 minutes. Sprinkle chopped almond, cut into wedges, and serve.

Paneer dilnaaz

Ingredients                                       Quantity

Onion Finely Chopped                         50 gm

Tomatoes                                                100 gm

Whole Cashews                                      20 gm

Ginger Garlic Paste                               5 gm

Butter/Oil                                               50 ml

Green Chillies                                        10 hgm

Bay Leaf                                                  01 no

 Kashmiri Red Chilli Powder              3 gm

Coriander Powder                                03 gm

 Turmeric Powder                                03 gm

 Kasoori Methi                                      01 gm

Water as required

200 grams Paneer                                200 gm

Method

• Add bit water to diced tomatoes, ginger garlic paste and cashews. Once the mixture is cooled completely, blend it into smooth paste. Set aside.
• In a non-stick pan, heat butter/oil. Add dried bay leaf and fry for ten second. Add finely chopped onions and fry until translucent. Pour ground tomato, cashew paste in it and fry for 3-4 mins.
• Add some water if required and add all the masala powders – kashmiri red chilli powder, garam masala powder, coriander powder, cumin powder and turmeric powder. Add some water if the gravy is too thick. Add slit green chillies and salt. Cook for another 3-4 mins.
• Add Kasoori methi and fresh cream. Mix well. Cut paneer into thin slices and using a heart shaped cutter cut out the hearts and grate some of the paneer too. Add heart shaped Paneer pieces and mix well
• Serve hot with Kulchas/Rotis/Phulkas/Naan.