What to eatGud Papdi
Courtesy Chef Milind Patel -- Corporate Chef, O Hotel Pune & GoaIngredients:
45 gm Whole Wheat Flour
20 gm Besan
40 gm Jaggery Grated
15 gm Poppy Seeds
10 gm Green Cardamom Powder
10 gm Grated Coconut
80 gm Desi Ghee
20 gm Almonds (Slivered)Method:
> Sprinkle the poppy seeds on a greased steel tray and Keep aside.
> Melt the ghee in a frying pan and keep it on a very low flame.
> Add the whole wheat flour and besan to the pan, stirring continuously till it turns golden brown in colour.
> Remove from the flame, cool slightly and add the jaggery, cardamom powder and coconut. Mix well.
> When the jaggery melts and the mixture is still warm, spread it into the greased tray. Spread it evenly; while the mixture is still warm, cut it into desired shape. Garnish with slivered almonds.Shrikhandachi Vadi
Courtesy Chef Milind Patel -- Corporate Chef, The O Hotel Pune and GoaIngredients:
500 gm Slightly Sour Curd
500 gm Sugar
50 gm Almonds
50 gm Pistachio
50 gm Cashewnuts
Few Strands Saffron
5 gm Cardamom Powder
2 pieces Silver Leaves (Optional)Method:
> Tie curd in a muslin cloth and hang for four hours.
> Slice almonds, cashewnuts and pistachio finely.
> Take sugar, almonds, cashewnuts and hung curd in a heavy-bottomed pan and put on a slow flame stirring continuously till mixture becomes very thick and leaves the sides of the pan.
> Add saffron and cardamom powder, stir for a while and remove from pan.
> Level the above mixture in a greased thali and evenly spread pistachio on top.
> Decorate with silver leaves. Put it in the refrigerator to chill.
> Cut into a desired shape.
Courtesy Chef De Partie Sanil Chandran, Courtyard by Marriott Pune City Centre
1 cup yogurt or hung yogurt
4 tbsp sugar
1/4 cup blueberries pureed
Pista, Almond to garnishMethod:
> Take the blueberries in a blender. Fresh or frozen can be used.
> Puree using very little liquid or no liquid.
> Take hung yogurt in a bowl.
> Add sugar and mix. Do a taste test and add sugar accordingly.
> Mix well until combined. Hand mix it using a whisk for that traditional touch.
> Add the blueberry puree.
> Add cardamom powder.
> Mix well again. Refrigerate and serve chilled.
> Top with nuts for garnish.Notes:
To get hung yogurt, take yogurt and place in a muslin cloth over a colander and let it drip overnight in the fridge. For one cup hung yogurt use four cups fat free yogurt.