Basbousa

Basbousa

By  Chef Shilarna Vaze (Chinu)
From   Firangi Tadka

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Dessert

Type: Middle Eastern

Key Ingredients:

A traditional Middle Eastern cake drenched in sugar syrup

Ingredients

  • Semolina (suji) 2 cups
  • Butter ¾ cup + to grease
  • Buttermilk 1¼ cups
  • Sugar ¾ cup
  • Vanilla essence 1 tbsp
  • Baking powder 1 tbsp
  • Baking soda 1½ tsps
  • Sugar syrup
  • Sugar, boiled with 1 cup water till syrupy 1 cup

Methods

  • Preheat the oven to 180º C. Grease a baking dish with butter.
  • Melt butter in a non-stick pan. Cool it completely.
  • Take buttermilk, sugar and vanilla essence in a bowl and mix well.
  • Take semolina, baking powder and baking soda in another bowl and mix well.
  • Add buttermilk mixture to the semolina mixture and whisk till smooth. Add melted butter and mix well.
  • Pour the mixture into a buttered baking dish and spread evenly. Keep the baking dish in the preheated oven and bake for 30 minutes.
  • Take the dish out of the oven, pour the syrup over.
  • Once the syrup is completely soaked, cut into slices and serve.

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Blueberry Scones

Blueberry Scones

By Chef Ajay Chopra
By Hi Tea

Prep: 30 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: Middle Eastern

Key Ingredients:

  • Refined flour
  • Fresh blueberries

Serve them hot with cups of hot tea and savour with great pleasure

Ingredients

  • Refined flour (maida) 350 gms
  • Fresh blueberries 50 gms
  • Butter 90 gms
  • Sugar 45 gms
  • Milk 175 ml + for milk wash
  • Baking powder 10 gms
  • Vanilla extract 10 ml
  • Salt 1 pinch
  • Caster sugar to sprinkle

Methods

  • Take flour, butter, sugar, blueberries, milk, baking powder, vanilla extract and salt in a bowl and mix lightly. Rest the dough for 5-7 minutes.
  • Flatten the dough to 1 inch thick disc, place a cookie cutter on it and cut out individual scones.
  • Place them on a greased baking tray and rest them for 15-20 minutes to rise.
  • Preheat oven to 180º C.
  • Brush them milk wash and sprinkle some castor sugar over them.
  • Place the tray in the preheated oven and bake for 18-20 minutes.
  • Serve hot.

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Croque Monsieur

Croque Monsieur

By Chef Ajay Chopra
By Hi Tea

Prep: 10 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: Middle Eastern

Key Ingredients:

  • Brown bread slices
  • Gruyere cheese
  • Parmesan cheese
  • Ham

This sandwich oozing with cheese with ham adding its own flavour is absolutely irresistible

Ingredients

  • White or brown bread slices 4
  • Gruyere cheese, grated 40 gms
  • Parmesan cheese, grated 30 gms
  • Cooked ham 30 gms
  • Unsalted butter 60 gms
  • Refined flour (maida) 50 gms
  • Milk 500 ml
  • Salt to taste
  • White pepper powder to taste
  • Nutmeg powder 10 gms
  • Dijon mustard paste 10 gms
  • Cheese slices 4

Methods

  • Preheat oven to 180º C
  • To make Morne sauce, melt butter in a small non-stick saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring for about 2 minutes or till smooth.
  • Slowly add milk, whisk continuously, and cook till thick. Remove from heat. Add salt, pepper powder, nutmeg powder and Dijon mustard. Add some grated Gruyere cheese and Parmesan cheese, mix and set aside.
  • Arrange the bread slices on a baking tray and toast them in the preheated oven for a few minutes each side or till lightly toasted.
  • Spread Morne sauce over the toasted slices. Arrange the ham slices and sliced cheese on them.
  • Place the tray in the preheated oven and bake for 5 minutes or till the cheese is bubbly and lightly browned.
  • Serve hot.

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Kachori Stuffed with Dry Fruits

Kachori Stuffed with Dry Fruits

By Chef Ajay Chopra
By Hi Tea

Prep: 15 minutes

Cook: 25 minutes

Method: Moderate

Course: Dessert

Type: Middle Eastern

Key Ingredients:

  • All purpose flour
  • Cashewnuts
  • Raisins
  • Almonds

Want to serve something special and different at your next party – here is just the recipe for you

Ingredients

  • All purpose flour (maida) 1½ cups
  • Cashewnuts, roughly chopped ¼ cup
  • Raisins (kishmish) 10 to 12
  • Almonds, roughly chopepd 2 tbsps
  • Salt to taste
  • Oil 3½ tablespoons + to deep fry
  • Gathiya or papdi or sev, coarsley crushed ½ cup
  • Asafoetida ¼ tsp
  • Turmeric powder ¼ tsp
  • Red chilli powder 1½ tsps
  • Garam masala powder ½ tsp
  • Black peppercorns, crushed ¼ tsp
  • Dried mango powder (amchur) ½ tsp
  • White sesame seeds (safed til) 1 tsp
  • Coriander seeds 1 tsp
  • Fennel seeds (saunf) 1 tsp
  • Poppy seeds (khuskhus) ½ tsp
  • Date and tamarind chutney 1½ tbsps
  • Powdered sugar 2
  • tbsps

Methods

  • To make stuffing, heat 1 tablespoon oil in a medium non-stick pan. Add asafoetida, turmeric powder, red chilli powder, garam masala powder, black peppercorns, dried mango powder, sesame seeds, coriander seeds, fennel seeds, poppy seeds, cashewnuts, raisins and almonds and saute on low heat for 30 seconds.
  • Add crushed gathiya, date tamarind chutney, sugar and salt. Mix properly and saute for a minute. Turn off heat and let it cool for 4-5 minutes.
  • Take flour, salt and 2½ tablespoons oil in a large bowl. Add sufficient warm water and knead into soft dough (like parantha dough).
  • Divide the dough into equal lemon sized portions and shape them into balls. Roll out each ball into thick circular poori with approximately 4-inch diameter.
  • Put 1-2 teaspoons stuffing mixture in the center of each poori. Gather the edges and bring together and press together to seal. Shape them into balls again.
  • Heat sufficient oil in a kadai on medium heat. When oil is medium hot, carefully slide in 5-6 stuffed balls at a time and deep fry on low heat till they turn light brown. Drain on absorbent paper and cool.
  • Serve them on their own or with green chutney.

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Namak Paare with Dips

Namak Paare with Dips

By Chef Ajay Chopra
By Hi Tea

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Dessert

Type: Middle Eastern

Key Ingredients:

  • Refined flour
  • Mint mayo
  • Sweet red chilli sauce

Tri-coloured namak pare – serve them with mint mayo or sweet red chilli sauce and enhance their taste

Serving Suggestion : Bake them.

Ingredients

  • Refined flour (maida) 250 gms
  • Salt to taste
  • Carom seeds (ajwain) ½ tsp
  • Ghee 4 tbsps
  • Beetroot puree 3 tbsps
  • Spinach puree 3 tbsps
  • Black peppercorns, crushed 1 tsp
  • Oil to deep fry
  • Mint mayo as required
  • Sweet red chilli sauce as required

Methods

  • Take flour in a bowl, add salt and carom seeds and mix well. Add ghee and rub in till the mixture resembles breadcrumbs.
  • Divide this mixture into 3 equal parts and keep them in 3 different bowls. Add beetroot puree to one part, add sufficient water and knead into a dough.
  • Add spinach puree to another part, add sufficient water and knead into a dough.
  • Add crushed black peppercorns to the remaining flour mixture and mix. Add sufficient water and knead into a dough.
  • Roll out each dough into thin sheets and cut into thin diamond shaped pieces and keep them separately.
  • Heat sufficient oil in a kadai, slide in one type pieces at a time and deep fry till crisp. Drain on absorbent paper.
  • Once all the three types of pieces are done arrange them on a serving platter. Serve with mint mayo and sweet chilli dip.

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