Neetu Chandra's Appke Crumble

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


Plain flour, sieved with pinch of salt- 350 gms
Brown sugar 185 gms
Soft unsalted butter 220 gms


For the stuffing:


Apples (peeled and diced in small cubes) 500 gms
Brown sugar 50 gms
Raisins 10 gms
One powdered almond
One pinch cinnamom powder



Method:


- Preheat the oven to 180 c. 

- Place all the ingredients of crumble in a bowl and rub it with your fingertips to resemble crumble and place it in the refrigerator. 

- Place the apples in a large bowl and sprinkle over sugar flour, cinnamn and raisin.
- Stir well, be careful not to mash the apples
- Grease an ovenproof 8" dish and spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top
- Bake in the oven for 40-45 minutes until the crumble is brown and the fruit mixture bubbling. 

- Serve with cream or strawberries or as desired.



Mainsh Ishtwal, pastry chef, Goa Marriott resort and spa, serves neetu chandra's apple crumble

Cuore Di Ciocolate Calda (Monsoon Cake)

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


6 egg yolks
50 gmscastor sugar
350 gms dark chocolate
190 gms unsalted butter
6 egg whites
50 gms flour
3 gms baking powder



Method:

- Melt the butter and chocolate together, keep it aside.
- Mix egg yolk and castor sugar, fold with the above mix.
- Whip the egg white as meringue and fold in the above mixture with flour and baking     powder.
- Pour the chocolate mixture to the dish or mold.
- Bake in the oven at 200 deg celsius for 10to 12 mins, till a crust is formed at the top.

Casanova Choco Delight

BISMILLAH HIR RAHMAN NIR RAHEEM

Master Chef Sadu Shettigar, Rodas, Powai, says, "This is an unusual combination of strawberry flavoured rabdi, layered with sliced gulab jamuns and tender coconut topped with dark chocolate marmalade."



Ingredients:


1 cup rabdi
30 ml strawberry crush,
8 pieces gulab jamuns,
2 tender coconuts,
1/2 cup dark chocolate
15 gm choco chips
10 - 12 mint leaves
1/2 cup whipped cream
50 ml cream


Method:


- Mix the strawberry crush with the rabdi and chill.
- Cut open the coconut and, with the help of a spoon, take out the coconut cream.
- Slice the gulab jamuns.
- Melt the chocolate in the microwave for 10 - 15 seconds.
- Thin it down by adding cream till it is creamy and of a dripping consistency.
- To assemble the dessert, spoon in 2-3 tbsp of the rabdi in a champagne saucer and arrange a layer of sliced gulab jamuns on it along with a generous sprinkle of the tender coconut.
- Finally, spoon in the melted dark chocolate sauce.
- Garnish with the choco chips and a sprig of mint leaves, whipped cream and serve chilled.

7 Cups Cake

BISMILLAH HIR RAHMAN NIR RAHEEM



For 25 pieces



Ingredients:


Besan 1 cup
Ghee 1 cup
Grated coconut - 1 cup
Milk - 1 cup
Sugar - 3 cups
Cardamom powder - 1/2 tsp
Cashew nuts/ Raisins - few



Method:


- Pour all the ingredients in a big bowl and mix well.
- Transfer this mixture to a pan and stir it continuously on a low flame.
- When the mixture starts to leave the sides of the pan, transfer the same to a ghee coated tray and cut into pieces. 

- The pieces can be decorated with cashew nuts and raisins.


Tip:


By adding one more cup of ghee and by substituting maida for gram flour, one can make another yummy sweet with the same method and the same ingredients.

Chocolate Fudge

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:


Sweetened condensed milk - 400 gms
Sugar - 1/4 cup
Cashewnuts -100 gms
Cocoa - 1/2 cup
Butter - 50 gms



Method:


- Pour the condensed milk into a thick botttomed pan.
- Add butter, sugar, cocoa and nuts.
- Stir gently on medium heat till the mixture leaves the sides of the pan.
- Pour evenly into a buttered dish and allow to cool and set.
- Cut into squares and serve.

Apple Pudding

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Apple or carrot - 3 medium size
Sugar 3 tbsp
Milk 1 cup
salt 1 pinch
Milk powder (amul) 5 tbsp


Method:

- Remove the skin of the apples and cut into small pieces. 
- Put them in a deep bottomed microwave safe vessel along with milk and microwave for 5 minutes. 
- Take it out. Mix a pinch of salt and sugar into it and again microwave for 3 minutes.
- Remove from the microwave. Add milk powder. 
- Mix well and keep inside a freezer to set for 15-20 minutes. 
- Serve chilled.

Plum Pudding

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


Chopped raisins 375 gms
Currants 300 gms
Sultanas 150 gms
Dried cranberries 170 gms
Rum 1 cup
Butter 250 gms
Brown sugar 1 cup
Eggs 4
Fresh bread crumbs 2 1/2 cups
Self raising flour 1/2 cup
Plain flour 1/2 cup
Mixed spice 1 tsp
Ground cinnamon 1 tsp
Warmed custard to serve



Method:

- Combine raisins, currants, sultanas, dried cranberries and rum in a bowl. 
- Set aside for 6 hours to macerate. Brush a pudding basin with melted butter to grease.
- Line the base with non-stick baking paper. Beat the butter and sugar in a bowl until creamy. 
- Add eggs, beating well. Stir in bread crumbs, combined flours, mixed spice and cinnamon. - Add the raisin mixture and stir. Spoon into a basin. 
- Place an upturned, heatproof sauce in the base of a saucepan. 
- Fill 1/3rd of the saucepan with boiling water and simmer over low heat. 
- Put a 30 cm square piece of foil. Place paper on the foil and fold to make a pleat in the centre. Place over basin, foil side up. tie a double piece of kitchen string around the basin to secure to make a handle, tie a double piece of string loosely over the top of the basin.
- Lower the basin onto the saucer in a saucepan.
- Add enough boiling water to reach 2/3rd of the way up the basin. 
- Simmer, covered over low heat, adding boiling water when necessary, for 4 hours.
- Remove basin from pan. Set aside for 5 minutes. 
- Pour custard over to serve.