Saturday, Dec 14, 2019 | Last Update : 06:24 AM IST

Think like a mother

THE ASIAN AGE. | PRATYUSHA CHATTERJEE
Published : Jun 30, 2019, 6:16 am IST
Updated : Jun 30, 2019, 6:16 am IST

Going on a dinner with near and dear ones, take special efforts these days and is worth celebrating.

Take solidified ghee in a large wide bowl. Taking one ice cube at a time, rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white. Add milk, flour and a cup of water. Mix to make a smooth batter.
 Take solidified ghee in a large wide bowl. Taking one ice cube at a time, rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white. Add milk, flour and a cup of water. Mix to make a smooth batter.

Samrat Banerjee, Director Operations and the backbone of Delhi’s theme restaurant, personally attends his guests and makes sure that the guests need is of utmost importance rather than the dishes mentioned in their menu. They are ready to alter the look, ingredients and taste as much possible for their visitors. He believes that a child never dislikes a mother’s cooked dish as he or she has blind faith upon his or her mother’s cooking. At the same time, if a house-help makes the same dish, the child will may be find it dry and dull. Food is something that makes one determine one’s taste palate and at the same time is a huge help while understanding one’s present mood. But according to Samrat, a refreshing drink is the best companion when coming for a dining experience as it aggravates the temper of celebration.

The first Indian outlet of Chef Sujan Sarkar's award-winning San Francisco fine dining restaurant is a progressive Indian kitchen and bar with its flagship India outpost is housed in a heritage property overlooking the Qutub Minar. The humongous palatial diner draws its inspiration from the vibrancy of the country’s culture, art and music as well as the innovative spirit of modern India. Dining as one will agree, is a sensory experience, which begins with the visual presentation and whiff of the dish's aroma and moves on to the tingle of the food on the palate soaking in the texture of the delicacy.

Kale and Cucumber, the most famous alcoholic beverage of the place is curated to ready the people for the upcoming taste-bursters. The food as well are unadorned while one looks at them. But once one tastes the food makes every penny spent a worthy one. And there is the charm, simple is royal here.

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Kale and Cucumber

Ingredients

  • 60ml Gin
  • 22.5ml - Fresh lime juice
  • 30ml - Raw mango shrub
  • 45ml - Fresh Kale and cucumber juice
  • 1 - Egg white

Method:

Add all the ingredients into a shaker, give it a dry shake with the egg white and then the hard shake with the ice; Serve it in a Goblet with homemade clear ice block and garnish with kale compressed cucumber.

The fragrance of authenticity

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Preparation:

  1. Prepare sugar syrup of 1 thread consistency.
  2. Take solidified ghee in a large wide bowl. Taking one ice cube at a time, rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white.
  3. Add milk, flour and a cup of water. Mix to make a smooth batter.
  4. Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon).
  5. Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it.
  6. When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre.
  7. When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup.
  8. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil.
  9. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.
  10. Serve. One may also serve ghevar with rabri prepared in advance.

Key Ingredients:

Flour, Ghee (solidified), Ice cubes, Water, Milk, Food colour (yellow), Ghee (for deep frying), Sugar, Water, Cardamom, Almonds & pistachios, Milk (with 1/2 tsp saffron has been rubbed in silver foil)

Ingredients:

  • 3 Cups Flour
  • 1 cup Ghee (solidified)
  • 3-4 Ice cubes
  • 4 cups Water
  • 1/2 cup Milk
  • 1 kg Ghee (for deep frying)
  • For the syrup:
  • 1 1/2 cup Sugar
  • 1 cup Water
  • For topping:
  • 1 tsp Cardamom, powdered
  • 1 tbsp Almonds & pistachios, chopped
  • 1 tbsp Milk (with 1/2 tsp saffron has been rubbed in silver foil)

Blue lagoon

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Ingredients:

  • Blue curacao  10 ml
  • Lemonade or sprite
  • Slice of freshly cut orange for garnish

Preparation:

  1. Mix all the ingredients together
  2. Garnish with orange slice

Shirley temple

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Ingredients:

  • Grenadine syrup   10ml
  • Lemonade or sprite
  • Watermelon slice for garnish

Preparation:

  1. Mix all the ingredients together
  2. Garnish with Watermelon slice

Tags: cardamom, watermelon, lemonade