Coconut sago pudding, kuttu cookie crumb, mascarpone bloom
Ingredients
Sago, 100 gm Coconut milk, 150 ml Palm sugar, 90 gm Water, 75 ml Kuttu flour, 130 gm Butter, 100 gm Granulated sugar, 60 gm Softened butter, 50 gm Mascarpone cream, 50 gm Whipped cream, 50 gm
Method Soak the sago for 30 minutes and drain. Heat water in a deep pan, add palm sugar and let it come to a boil. Add the sago and cook for another 5 minutes. Add the coconut milk and cook till sago is soft. Pour into a deep tray and chill. Cream the butter and sugar together till light and fluffy. Fold in the flour. Divide into six equal portions and bake at 180 degrees C for 15 - 20 minutes. Set aside to cool. Once cooled enough, crumble the cookies into a sand-like texture. Rub in the softened butter. Bake for 5 minutes, cool and set aside. Mix together the mascarpone and whipped cream. Whisk till light and fluffy. Work out a dollop and freeze. Once frozen, top with the fine cookie crumbs and sprinkle with icing sugar. Arrange remaining cookie crumbs on a plate, top with sago pudding and mascarpone bloom. Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa
Sabudana and aloo burrito Ingredients For the batter: Sabudana, soaked, 1/2 cup Kuttu flour, 3 tbsp Curd, 2 tbsp Oil, 2 tbsp Salt to taste
For potato filling Potatoes, boiled and cubed, 3 Curry leaves, 10-12 Turmeric powder, 1 tsp Red chilli powder, 1 tsp Oil, 1 tbsp Salt to taste
Method Grind the sabudana and curd to a fine paste. Transfer this batter to a bowl. Stir in kuttu flour, salt and red chilli powder and set aside. In a kadhai, heat 1 tbsp oil, add curry leaves and when they start to sputter add all the dry spices and salt. Add the potatoes and fry till necessary. Heat and grease a pan. Pour some of the sabudana batter onto it and spread it around with a circular motion. Drop 1-2 drops of oil around the batter. Cook on low flame. Flip over and cook on the other side. Take off the heat and place on a serving platter. Place the potato filling in the center, roll around the edges and serve hot. Recipe courtesy chef Stephen, Storm Bar and Grill, East of Kailash
Buckwheat brownie with peanut butter Ingredients Buckwheat (kuttu ka atta), 1/2 cup Water, 6 tbsp Sugar, 1/2 cup Cocoa powder, 2/3 cup Salt, 1/2 tsp Vanilla extract, 1 tsp Oil, 1/2 cup Natural peanut butter, 11/4 cup Unsalted butter, 1 1/2 tbsp Honey, 3 tbsp
Method Preheat an oven to 325 degrees F and grease a baking pan with butter or oil. In a medium mixing bowl, beat together the peanut butter, unsalted butter and honey until well-combined. Set aside. Boil the water and 1/2 cup of flour over low heat, stirring constantly, until it reaches the consistency of a thin glue paste. Remove from heat and let it cool before proceeding. Mix the sugar, salt, vanilla, cocoa and oil in a large bowl. Then add the kuttu ka atta mixture. Mix well. Pat the brownie batter into the baking pan and spread the peanut butter layer on top. Bake for 12 to 14 minutes or until a toothpick inserted into the corner comes out without any wet batter on it. The peanut butter topping will not brown. Cool completely in the pan and then cut into bars. Store in an airtight container in the refrigerator for up to 5 days and serve hot or cold. Recipe courtesy chef Stephen Gomes, L’Adresse Kitchen & Bar
Singhara pancakes Ingredients For the pancakes: Singhara flour, 100 gm Sugar, 15 gm Salt, 3 gm Milk, 50 ml Butter, 30 gm
For the sago orange cream: Sago, soaked and drained, 25 gm Whipped cream, 75 gm Orange rind for flavour Kiwis, chopped, 1 Strawberries, sliced, 4 Pomegranate, 10 gm
Method Make a batter by mixing all the ingredients for the pancakes. Cook on a hot plate or tawa till both sides are browned. Set aside. Cook the sago in water till soft. Drain and wash under running water to get rid of excess starch. Cool. Mix with the whipped cream and orange rind, and set aside. Place a pancake on a serving plate, followed by a spoonful of sago orange cream, another pancake, another layer of sago orange cream and a final topping of fresh kiwi, strawberries and pomegranate. Serve cold. Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa
