It’s the season of winter, a time when we dread getting up early and getting outta bed, however with winter Sardi comes winter dishes, here are the recipes that are sure to delight
Recipes at Hitchki and Bayroute
- Chocolate Lava Kulfi at Hitchki by Chef Sandeep Rane, Corporate Chef – Bakery and Confectionery at Hitchki
- Lebanon Lentil at Bayroute by Ajay Thakur, corporate chef, Bayroute
CHOCOLATE LAVA KULFI
INGREDIENTS:
Chocolate – bittersweet 270 GM
Unsalted butter – 270 GM
Caster sugar – 260 GM
Eggs – 10 No. to be at room temperature before being whipped
Flour – 145 GM
METHOD:
1. Melt the chocolate in the microwave
2. Combine chocolate and butter in a bowl. Mix chocolate and butter until smooth. Keep aside
3. Use room temperature eggs. Crack eggs in a bowl
4. Beat the whole eggs with an egg beater on medium speed until frothy consistency. They should
appear to double in volume.
5. With the egg beater running, slowly add caster sugar
6. Pour the melted chocolate into this egg mixture. Fold with a spatula until well combined.
7. Add the flour and gently fold until no lumps of dry flour are visible.
8. Apply soft butter to the baking cup, then lightly dust with flour.
9. Pour chocolate lava batter into cups and bake 10-11 minutes
10. Serve hot with malai kulfi popsicle.
Preparation time: 25 min
Serving: 12
LEBANON LENTIL
INGREDIENTS:
Red Masoor Dal – 60 GM
Chopped Onion – 10 GM
Chopped Celery – 5 GM
Chopped Garlic – 5 GM
Chopped Carrot – 10 GM
Ghee – 20 GM
Bay Leaf – 3 GM
Water – 200 ML
Salt to Taste
Dukkah Spice- 12 GM
Cumin Powder – 4 GM
Vegetable stock – 5 ML
METHOD:
1. Soak the dal for 20 minutes in warm water.
2. In a saucepan add half the ghee and bay leaf and let it crackle.
3. Sauté all the chopped Vegetables till translucent.
4. Add in the strained dal and sauté for a couple of minutes.
5. Add in the water and bring to a boil continuously stirring.
6. Cover and Simmer for 20 min or till the Dal has completely dissolved in the water.
7. Remove the Bay leaf, cool the mixture, and then blend till a smooth thick mixture is formed
8. In a Pan add in the mixture add in Vegetable stock, salt, and cumin powder, Finish the soup
with the remaining ghee.
To Garnish sprinkle the Dukkah Spice and serve hot.
Serving: 200gm
Prep Time: 20 min
Cooking Time: 20min
Calories Per serving: 475gm
Cooking tip: If Dukkah is not available in the kitchen one old replace with any spice like
Zaatar or Sumac or even Garam Masala.
