shot-button
Home > Lifestyle News > Food News > Articles

Read Food News

Mid-Day Premium Aamsul Saar to Kokum Hummus: Refreshing Kokum delights to try

Tingle your taste buds because it’s the official season to relish kokum's tangy and sour goodness. Although summer for many is synonymous with mangoes, for this writer, summer screams kokum. Known for its refreshing properties, kokum is a popular summer fruit that is a favourite of most Mumbaikars.   The mere thought of sipping on iced Kokum Aagal, Sol Kadhi or even Kokum Sherbet is enough to salivate the mouth. Kokum, also known as Garcinia Indica is cultivated in the western ghats of India. It’s a fruit-bearing plant. Kokum is mainly used in Indian cuisines as a souring agent. Kokum is also used to make refreshing beverages.  If you are someone who loves to indulge in the tangy flavour of this fruit, we bring you chef-special recipes that go beyond the usual kokum sherbet Beverages:  Bambai Meri Jaan (cocktail) by Bensan Varghese, head mixologist at V& RO Hospitality, Badmaash Varghese tells us that 'Bambai Meri Jaan' cocktail is a heartfelt homage to the ever-evolving spirit of the city. This blend pays tribute to Mumbai's diverse energy by marrying Tanqueray London Dry Gin with the richness of Cabernet Sauvignon wine, the lusciousness of kokum, and a splash of zesty lime juice, creating a symphony of flavours that dance gracefully on the palate. The cocktail is shaken with four drops of Stillabunt vegan foamer to elevate the taste, imparting a velvety texture and delightful frothiness. Ingredients:Tanqueray London Dry Gin - 45 ml  Cabernet Sauvignon wine - 45 ml  Kokum syrup - 15 ml  Fresh lime juice - 15 ml Stillabunt vegan foam/egg white - 4 drops  Method:1. Add all the ingredients and shake using a shaker 2. Garnish the cocktail with any edible flower of your choice bitter  Ko-Plum by Anurag Godbole, wine sommelier and bar manager, Nksha, ChurchgateThis cocktail brings back memories of Jaljeera with a twist of kokum and plum. This Cumin-infused gin is paired beautifully with kokum made in a reduction and the brine made of fresh seasonal plum.  Ingredients: Cumin-infused gin - 50 ml Malic acid - 10 ml (optional)  Plum brine - 30 ml Kokum reduction - 25 ml Plum foam as a top-up Ginger soda - as required  For making kokum reduction Ingredients: Fresh seasonal kokum fruit pulp - 175  ml  Sugar syrup - 120 ml  Method: 1. Add kokum pulp into the pan and let it get warm.  2. Then add sugar and reduce it. For making plum brine  Ingredients:Plum - 250 gm Water 150 ml Apple cider vinegar - 150 ml Sugar - 300 ml Salt - a pinch Method: 1. Add all the ingredients in a pan and simmer till all the sugar is melted.  For making the cocktail: 1. Add 50 ml cumin gin, 25 ml kokum reduction, and 15 ml plum brine and pour it into the icing jar, stir well. 2. Strain the mixture in high ball glass with a couple of ice cubes, top up with ginger soda and garnish with plum foam and edible flowers. Also Read: Prawns Khichdi to Vada Pav Millet Khichdi: End your day with comforting, delicious and easy-to-make Bambaiyya khichdi recipes Summer Breeze by Manoj Alphonse, head mixologist, Bellona Hospitality, Ishaara This drink is a kokum-infused whiskey yoghurt-clarified pre-batch cocktail. Alphonse says, “With a rich flavour profile that perfectly complements the silky smoothness of yoghurt clarity, our whisky is infused with the intriguing essence of kokum. Take a sip and enjoy this wonderful blend – a real celebration of summer's bright spirit and decadent delights”  Ingredients: Kokum - 1 Bspoon Whiskey - 55 ml Yogurt - 90 ml Salted jaggery syrup -10 ml Orange zest for garnishing Method: 1. Add all the ingredients together in a blender jar  2. Blend well and pour it carefully into the coffee filter to clarify 3. Once the clear batch of cocktails is ready serve in the lowball glass with a clear ice sphere. 4. Garnish with orange zest. Dishes:  Aamsul Saar by Chef Sandesh Karalkar, sous chef, Fifty-Five East, Grand Hyatt MumbaiAamsul saar is a traditional Maharashtrian dish. It features mainly Aamsul (Kokum) combined with freshly pressed coconut milk. It has a tangy and spicy taste from the Aamsul (kokum), chilli and other ingredients balanced with creamy coconut milk. Overall, it offers a refreshing and comforting flavour in summer. Ingredients:Aamsul (Kokum) - 7-8  Grated fresh coconut - 400 gm  2 Green chillies - 2 Turmeric powder - 5 gm  Cumin powder - 10 mg  Garlic - 6-7 cloves   Ginger - 1 piece  Coriander leaves - 30 gm  Mustard seed - 5 gm Asafoetida powder - 1.5 gm  Curry leaves - 10 -12  Oil - 30 ml Salt to taste Method:1. Boil 50 ml water in a pan. Add Aamsul (kokum) into boiling water. Cook for five minutes. 2. Remove from heat and cool it down. In a grinder, add grated coconut, chilies, garlic, ginger, coriander leaves, cumin powder and turmeric powder.  3. Add 100 ml of water and grind into a paste. Strain this paste from a double strainer or muslin cloth and extract coconut milk.  4. Now strain cooked Aamsul (kokum) through a strain and collect Aamsul (kokum) extract in another bowl.  5. Mix Aamsul (kokum) extract with coconut milk. Add salt to taste and mix well. Garnish with coriander leaves and serve hot. For the tadka: |If you wish to give the saar a tadka, in a large pan, heat oil. Add mustard seeds, asafoetida powder, curry leaves and a mixture of coconut milk. Add some salt to taste. Cook on low heat for two minutes. Pour this tadka on the saar and relish.  Kokum Cashew Nut Pudding by Anagha Ramakant Desai, homechef and author of cookbook ‘From Aajis Kitchen’ Desai loves to relish a god Sol Kadhi during the blazing summer season. She says “Kokum is an essential ingredient in coastal cuisine. Besides Sol Kadhi and Sherbet, kokum is used in many other dishes. Cashew nuts are abundant in the Konkan region. We use cashew nuts in many dishes. This cashew nut pudding is a traditional recipe. When coated with kokum extract the flavours and richness of the pudding gets elevated. You must try this out.”   For making the pudding Ingredients: Cashew nuts (soaked in hot water for two hours) - 1 cup  Coconut milk (preferably freshly squeezed) - 1 1/2 cups  Corn flour - 1 tbsp Sugar - 5 tsp Kokum agal (extract or concentrate) - 2-3 tbsp cardamom powder - 1/4 tsp  A pinch of salt Oil for greasing  Method:1. Grind the soaked cashew nuts in the mixer.  Add salt, sugar, corn flour, kokum aagal and coconut milk to it and make a smooth paste.  2. Take the mixture in a pan and heat to boiling with continuous stirring.  3. Then pour the mixture into greased moulds and steam till set. Once set, cool in the refrigerator for two hours. Demould and serve with kokum sauce.  For making kokum sauce:  Ingredients:Sugar - 4 tbsp  Water - 2 tbsp Kokum aagal - 2 tbsp Method:1. Heat sugar and water together. After sugar dissolves and sticky syrup is formed, add kokum aagal and boil for a few more minutes. 2. Add this sauce to the pudding and enjoy.   Also Read: Under the weather? Try these recipes of comfort foods with unique twists Kokum Rasam by Manish Sharma, executive chef, Radisson Blu Palace Resort and Spa, UdaipurKokum Rasam is a tangy and flavourful soup majorly prepared in South India. It features kokum as a key ingredient. This dish is especially popular during the summer season due to its refreshing and cooling properties.  Ingredients:Dried kokum -  4 - 5  Jaggery - 1 small piece Green chilli - 1 Mustard seeds - 1/2 tsp  Cumin seeds - 1/2 tsp  Fenugreek seeds - 1/4 tsp  Red chilli - 1 - 2  Asafoetida - a pinch Curry leaves - 5-6 Cooking oil - 4 tbsp Salt to taste  Method: 1. Rinse well and soak the dried kokum in water for a minimum of 30 minutes. You can also use fresh kokum or kokum juice.  2. After soaking, transfer it into a container along with the soaked water. Add in some more water as per your requirement.  3. Also add in jaggery, salt and one slit green chilli. 4. Bring this mixture to a boil and continue boiling for 10 minutes under low flame. If you wish you can adjust the taste as per your requirement.  5. In the meantime gather all the ingredients required for tempering. In a pan, heat oil, add mustards, cumin, fenugreek seeds, red chilli, asafoetida and curry leaves. Add this tempering to the boiling rasam. Serve it with hot steaming rice or enjoy it as hot spicy soup. Kokum Kingfish Curry by Chef Agnibh Mudi, one8 Commune This dish mainly uses kokum as a souring agent. As mentioned earlier, kokum adds that extra flavour to most coastal dishes like the kingfish curry and tastes best when eaten with steamed rice.   Ingredients:Fish fillets (like kingfish or mackerel/fresh fish) - 500 gm Dried kokum (soaked in water before use) - 5-6 pieces  Finely chopped onion - 1  Chopped tomatoes - 2  Slit green chilies - 2-3  Ginger-garlic paste - 1 tsp  Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp  Coriander powder - 1 tsp  Cumin powder - 1/2 tsp  Salt to taste Water Fresh coriander leaves for garnish Oil for cooking Method1. Soak the kokum in warm water for about 15-20 minutes until they soften. 2. In a pan, heat oil and saute the chopped onions until they turn golden brown. 3. Add the ginger-garlic paste and saute for a minute until the raw smell disappears. 4. Add the chopped tomatoes and green chillies. Cook until the tomatoes are soft and the oil starts separating from the masala. 5. Add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix well. 6. Add the soaked kokum along with the water it was soaked in. 7. Let the curry simmer for a few minutes until the flavours meld together. 8. Gently place the fish fillets into the curry, making sure not to break them. 9. Cook the fish for about five to seven minutes. 10. Garnish with fresh coriander leaves. Serve hot with steamed rice or crusty bread. Also Read: Turkish to Pistachio Dried Figs Cream Cheese Kunafa: Bring an innovative twist to this Ramadan special dessert Kokum hummus by Chef Nilesh Jadhav, head chef, Cafe Isvara While we have tasted all kinds of hummus, this one is unusual and equally tantalising. Besides, the goodness of kokum and chickpeas together makes this dish healthy and perfect to elevate your snacking experience in summer.  Ingredients: Boiled chickpeas  - 190 gm Garlic - 15 gm Tahini - 25 gm Salt - 5 gm Black pepper - 3 gm Ice water - as required to make a thick paste Olive oil - 50 gm Cumin powder - 30 ml Lemon juice - 7 ml Kokum paste - 15 gm Method: 1. Grind all the ingredients into a fine paste  2. You can drizzle some olive oil over the hummus and enjoy it with either pita bread or tortilla chips Kokum and mixed vegetable curry by Chef Arun Ramanunni Nair, executive chef, The Leela Ashtamudi – A Raviz hotel Kokum and mixed vegetable curry is a delicious and tangy dish that combines the sourness of kokum with the freshness of mixed vegetables. This dish makes for a perfect meal during summer breaking the monotony of your boring sabjis and curries.  Ingredients:Mixed vegetables (carrots, potatoes, cauliflower, green peas) - 1 cup  Dried kokum petals - 6-8  Coconut oil - 2 tbsp  Finely chopped onion - 1 Finely chopped tomatoes - 2 Slit green chillies - 2  Ginger-garlic paste - 1 tbsp Mustard seeds -1 tsp Cumin seeds - 1 tsp Turmeric powder- 1 tsp Red chilli powder (adjust to taste) -1 tsp Coriander powder - 1 tsp Garam masala -1/2 tsp Salt to taste Fresh cilantro leaves for garnishing  Method: 1. Wash and chop the mixed vegetables into bite-sized pieces. Set aside. 2. Place the dried kokum petals in a small bowl and cover them with warm water. Let them soak for about 15-20 minutes to soften. 3. Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter. 4. Add chopped onions and green chillies. Saute until the onions turn translucent. 5. Stir in the ginger-garlic paste and cook for a minute until fragrant. 6. Add chopped tomatoes to the pan and cook until they become soft and mushy. 7. Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for another couple of minutes. 8. Add the mixed vegetables to the pan and mix until they are coated with the spices. 9. Pour in the soaked kokum along with the water. Stir to combine. 10. Cover the pan and let the curry simmer on low heat until the vegetables are tender, stirring occasionally. If the curry becomes too dry, you can add a little water to adjust the consistency. 11. Once the vegetables are cooked, add garam masala and mix well. Taste and adjust seasoning if needed.  12. Garnish the kokum and mixed vegetable curry with fresh cilantro leaves. Serve hot with steamed rice or Indian bread like roti or naan. Also Read: Breakfast to meal accompaniment: Here’s why Mumbai’s farsan tradition has stood the test of the time Kokum-infused Summer Gazpacho by Chef Ruffy Shaikh, senior sous chef, ITC Grand Central This Kokum-infused Summer Gazpacho is a delicious and vivid cold soup that helps combat the heat. Traditional gazpacho is given a tropical touch with the inclusion of kokum. This Kokum-infused Summer Gazpacho combines refreshing and zesty flavours. The kokum infusion brings a delicate sourness and depth of flavour to the soup, bringing out the natural sweetness of the tomatoes and bell pepper. Overall, the flavour is citrusy, and refreshing, making it an ideal dish for hot summer days. Garnishing with fresh basil leaves gives a floral scent. Ingredients: Medium-sized tomatoes - 4  Cucumber - 1 Red bell pepper - 1 Red onion - 1 Garlic - 2 cloves Olive oil - 2 tbsp Red wine vinegar - 2 tbsp Kokum (dried or fresh) - 3  Salt and pepper to taste Basil leaves for garnishing Method: To prepare the kokum infusion1. Soak kokum in warm water for 15-20 minutes to soften if using dried kokum. 2. Once softened, crush the kokum fruits with a fork to release the juices. Strain the kokum water into a small dish, discarding the sediments. Set the kokum-infused water aside. To prepare the gazpacho base:1. Cut the tomatoes, peel and dice the cucumber, dice the bell pepper and the onion, and mince the garlic cloves. 2. Add chopped tomatoes, diced cucumber, bell pepper, red onion, minced garlic, olive oil, and red wine vinegar in a blender or food processor. 3. Blend until smooth and then add the kokum infusion. To prepare the final soup 1. Pour the kokum-infused water into the blender with the gazpacho base. 2. Blend briefly to incorporate the kokum flavour into the soup. 3. Season and chill the gazpacho with salt and pepper, to taste. 4. Place the gazpacho in a large bowl or pitcher and chill for at least an hour to enable the flavours to combine. 5. Ladle the cooled Kokum-infused Summer Gazpacho into bowls. 6. Garnish with fresh basil leaves and any desired toppings, like croutons, cubed avocado, or chopped fresh herbs. Also Read: Prakash cha sabudana vada to Gomantak chi fish thali: Iconic eateries in Dadar serving authentic Maharashtrian cuisine

29 March,2024 10:32 AM IST | Mumbai | Aakanksha Ahire
This year, Mumbaikars and members from the Catholic community around the world will celebrate Easter on March 31. Photo Courtesy: Tamara Dlima/Alefiya Jane

Mid-Day Premium Here’s why Mumbaikars continue to take the Easter egg tradition seriously

Growing up in Chembur, Lourdes Kanthirao remembers how she used to get the opportunity to gorge on Easter eggs every Easter Sunday when her aunty used to make them and get it for her family. She shares, “My grandmother used to make hand-breads and sweets. So, her children learned from her. My mother used to make the savoury dishes, but my aunty, who used to live in the vicinity, used to make the sweets for Christmas and Easter, and making Easter eggs was one of them.” As Kanthirao got older, she and her cousins would sit around the table and join her aunty to make Easter eggs for the day. “We used to start working on them by Maundy Thursday and they would be ready by Sunday. If we had to start any earlier, they would be all over by the time it was Easter,” she laughs.  Since the 62-year-old’s brother is their aunty’s godchild, he got special treatment, as is tradition, in most families, and with that, even she got the spoils as she would also get the Easter treats. “I still have a vivid memory of receiving these cane baskets with a handle on them with these fawn-coloured Easter eggs; I don’t think you get the baskets anymore. I used to always wonder, ‘He is the godchild, how come I get the eggs too?’ So that memory has stayed with me. More than anything, I cherished the basket, which was in my showcase for a long time.” This very anecdote has also been passed down to her daughter, Rhea, when she first discovered the baskets.  Carrying forward traditionEvery year, members of the Catholic community celebrate Easter Sunday, which marks the resurrection of Jesus Christ, after they observe Maundy Thursday and Good Friday leading up to the day. It comes after they observe Lent, which is a period of fasting, for 40 days. This year, Easter will be celebrated on March 31. The feast includes a variety of traditional sweet and savoury dishes made by the Goan, Mangalorean, East Indian and even Koli communities in the city. While Kanthirao’s mother is from the East Indian community, her father was Goan, and that meant she got the best of both worlds, when it came to food. It even extended to the tradition of making Easter Eggs, which is nothing but an art, that she has managed to carry forward even after her marriage.  “The essence of the Easter egg is in making it with marzipan with cashew, then stirring, adding the colour and piping it,” adds the Mumbaikar. Such is her love for Easter Eggs that she even made them when she went to New Zealand to visit her cousin, as they couldn’t get it anywhere around them, along with fugiyas for the feast, as is the East Indian tradition. Carrying on the tradition, the Vasaikar has made Easter eggs every year for her children, who have enjoyed it without a doubt. Now, her daughter, who is also a home chef, carries it forward, through Butterstick Patisserie, which she started over five years ago. “While she makes the Easter eggs, I help her with the packing and shaping of the egg,” adds Kanthirao. Today, she has also observed how the Easter egg has become a favourite beyond the community to anybody who likes to eat a sweet treat. “Beyond the Catholic community, even non-Catholics enjoy it. When I used to take it to the office, they used to want to eat it too,” she adds. Now, her daughter has taken the liberty to not only make the Marzipan Easter Eggs but also ones filled with chocolate in them, Chocolate Eggs filled with homemade Nutella, Coconut Chocolate Eggs and Chocolate Bunny too, apart from a tiramisu that has seen a lot of demand among people over the years. Also Read: Why Mumbai pianists love playing in public spaces like hotels and malls Beauty is in the design Elsewhere in Orlem in Malad, Tamara Dlima is also busy making Easter eggs, which have been a part of her family’s annual tradition for many decades. For her, the joy and excitement around Easter truly comes alive with the tradition of crafting the eggs like her mother did. Interestingly, her family used to also conduct egg hunts that ended with warm and festive family gatherings. She shares, “The distinctive almondy aroma that filled the air as my mom diligently stirred the marzipan to achieve a perfect, smooth texture is what initially captivated me. As I grew older, so did my involvement in the process -- starting with merely adding a splash of colour, I gradually progressed to more intricate tasks.”  It didn’t take long for the 46-year-old to get adept at making the Easter eggs. It wasn’t limited to just creating them out of marzipan but also taking it a step further to make beautiful intricate designs on them. While she started out by helping with a dozen eggs, today, she not only makes for her family but also for her close friends every year without fail, adding her own personal touch to them. The Mumbaikar explains, “I embellish each egg with sugar pearls, sprinkles, and even butterflies, which is my favourite form of decoration. In a world of traditional Easter symbols like bunnies and rabbits, I believe adding a touch of butterflies brings a refreshing twist, echoing the vibrant diversity of spring gardens.”  Making them in different shades of pink, blue, yellow and orange, Dlima starts days in advance only so that she can spend enough time on creating the designs that she pipes onto the palm-sized eggs that emphasise on their artistic nature that would lead you to admire them for a long time before you consume them.  Also Read: Ice that brew: These chilled variations will let you enjoy coffee this summer Blooming with heirloom recipesIt is no different for Alefiya Jane, who grew up painting not only marzipan Easter eggs but also real eggs, which was a task given to them by her mother, who was a city-based teacher. “All our recipes are heirloom recipes that were passed down by my earlier generations to me. I still have a diary, where I still write all my recipes down. The best thing about Easter was making the Easter eggs because then you could also eat the marzipan,” she shares.  While painting the Easter eggs was a favourite activity, Jane’s was a single mother, who used to have an egg hunt at home to make the festival fun for the children, including the kids who she used to give tuitions to, apart from teaching in school. “We would literally all get together on a Sunday with no books, but kids in well-dressed clothes and having an Easter party at home,” she reminisces, adding, “Whoever used to paint the best egg, would get to eat it too.”  With such a heavy influence of food and tradition, Dahisar-based Jane, who is an advertising professional and compere, also runs The Bottle Masala, one of her three-home chef initiatives, through which she brings all these heirloom recipes to life in sweet and savoury delights. “My mother used to also make a pastry in the form of an egg, which was an old-school method. While today you have people who make chocolate eggs, which you crack open and have a bunch of treasures, these were not chocolate but pastries that used to have tiny butter biscuits, bunny-shaped cookies, and almond rocks that used to be there in them. It was something my dad used to get us, and my mother used to make them too.”  Catering to a larger audience that also includes vegetarians, Jane, who is a member of the East Indian community, says the making of the egg has undergone a change through the years as she has had to make eggless Easter eggs, as a lot of people also consume them because of allergies. While those are changes that she has made for the people, it is always with eggs at home, as that has been her family’s tradition, to enjoy the festival to the fullest. Ask her what is going to be on the menu for Easter and she concludes, “It will be low-key at home with a good spread that consists of some pork vindaloo and chicken roast, if possible, because of my busy schedule as a baker.”  

29 March,2024 09:37 AM IST | Mumbai | Nascimento Pinto
Whether you are into kebabs or biryani, the street offers a wide variety of dishes that come packed with a mix of spicy and tangy flavours. Photo Courtesy: Manjeet Kumar Thakur

Mid-Day Premium Mohalla munch: Iftar food walk guide for Mohammad Ali Road in Mumbai

Whether you’re a foodie or not, it’s that time of the year when Mumbai’s streets are decked with mouthwatering Ramadan delicacies. Giving fierce competition to Javed Nahari from Zakir Nagar, Delhi, Qureshi kebabs in Old Delhi, Mubeen’s pasanda in Lucknow, and dum biryani in Hyderabad is Mumbai’s Mohammad Ali Road that stands packed with mouthwatering iftar treats come Ramadan. Midday.com arrived at this foodie paradise only to get hit with a whiff of aromatic sherbets and sizzling malpuas laced with a dash of spicy fragrance arising from chicken cutlets and samosas. Each year, like clockwork, Mohammad Ali Road comes alive during the period of Ramadan with a variety of irresistible feasts that will leave you spoilt for choice. Bonded by the universal language of love: food, people from diverse corners of the country converge at this hub of culinary delights during the special month of Ramadan. While most of the items are non-vegetarian, vegetarians can gorge upon potato fritters, dahi vada and sweet treats like rabdi jalebi, malpua and sandal. Disclaimer: If you are a vegetarian/claustrophobic/OCD fanatic – this place might be challenging for you. Nevertheless, the experience is worth it. Bustling with food and people Ramadan 2024 is here, opening doors to one of the biggest iftar markets in Mumbai. You can arrive here via multiple modes of transport including bus, train, cab or your personal vehicle. Mumbaikars attuned to travelling via local train can get down at Masjid Railway Station and take a 700m stroll towards the iconic khau galli. The walk is fairly short yet challenging as you will be tempted to eat a galore of munchies that decorate both sides of the road. We recommend you arrive here by 6:00 pm to fully capture the essence of food preparations, the devout gearing up for Maghrib, and mosques getting mopped for iftar. Amidst the chaotic horns, screaming vendors and powwow two-wheelers giving you a near-death experience, the serene sounds of Maghrib emerge from the Minara Masjid calling the faithful ones to break their fast with dates and water. Also Read: Dry fasting doubles detox speed: Expert guide to fast during Ramadan While the azaan continues, just a stone’s throw away from the masjid is Beg Mohammad Park where an iftar is being organised for approximately 1000 female workers who come from far-off areas like Kandivli, Vasai, Thane for work in Byculla. Organised by Iqbal Memon, President of All India Memon Jamat Federation, he tells Midday: “This iftar is for everyone irrespective of religion, creed or cast, fasting or no fasting – every woman is welcome for refreshments.” Food walk at Mohammad Ali Road’s khau galli The mecca of Ramadan iftar feast at Mohammad Ali Road is brimming with a myriad of must-try items. Yes, the streets are crowded and, it’s a task to manoeuvre through the narrow lane, yet all the hustle seems worth it once you get to devour the iftar delicacies. Here is a curated food-walk guide to make the most of your evening at Mohammad Ali Road: Begin with Mohabbat ka sharbat Enter the gali next to Minara Masjid to be greeted by Zam Zam Sweets & Bakery on your left, which serves fruity milkshakes. One of their signature drinks is Mohabbat ka Sharbat which is available only during Ramadan at Mohammad Ali Road. Your visit to this corner of Mumbai remains incomplete if you haven't savoured this sweet, refreshing drink that instantly energises you. Made with Rooh Afza, sugar, milk, watermelon and ice, the drink is priced at Rs 20 and along with other drinks like apple and mango milkshakes. This drink is a major crowd favourite as the shop sells approximately 2000 glasses per day. Munch crispy fritters As you tread deeper into the lane, nuanced street food items come into focus. On your left, you will spot Janata restaurant: heaven for non-veg lovers who will be puzzled by a plethora of munchies to choose from. Treat yourself to a platter of chicken sticks, chicken cutlets, chutney kebab, crispy chicken, chicken roll, chicken kandi, chicken lollipop, baida roti and more at Janata restaurant. These items are priced at a range of Rs 40 - Rs 80 and make for an unmissable Ramadan delight Approximately 100 metres into the gali, you will come across a quaint shop called 'Bismillah Corner' on your right which serves some of the juiciest kebabs, khiri gosht, kaleji and tandoori chicken. Indulge in succulent mutton seekh kebabs, charred over flames and served piping hot with onions and zesty green chutney priced at Rs 120. Also Read: Sambousek to Saandal: Try 5 new iftar dishes with this Ramadan recipe guide Gorge upon juicy shawarmas As the snacks begin to settle in, we are reminded that these were just starters and there is a massive line-up of food waiting to be savoured. Move over to 'Masha Allah cuisine' where the highlight dish is the chicken shawarma. Cooked slowly, this shawarma is another crowd favourite and has a long waiting time. Along with the shawarma, the outlet serves mutton items like chaap, seekh and rolls. The shawarma is priced at Rs 100. Apart from shawarma, the place offers fried chicken, chicken momos, nuggets, mutton roll, Baida roti, chicken tikka seekh, naan and so much more that awaits to be experienced at the food corner. The place specialises in Mughali, Chinese and North Indian flavours. Slip into the comfort of Haleem Haleem, a rich and hearty dish, with a creamy texture and harmonious blend of tender meat, grains and spices is a traditional Hyderabadi delicacy that promises to leave a lingering warmth of comfort and satisfaction on the palate. Savour this rich and aromatic dish, a traditional Ramadan delicacy, simmered to perfection at the ‘Hyderabadi Badami Haleem’ shop on your left. A bowl of 250 ml is priced at Rs 130 and is enough to satiate one person. Vegetarian alternatives Although Mohammad Ali Road is big on non-vegetarian food items, those who consume veg can also find a select few delectable dishes. A collection of lip-smacking options including dahi vada, potato swirls and chana dal are available for vegetarians. The highlight amongst these items is the fried potato swirls which can be spotted from afar and serve as quick bites of tangy-spicy delicacy. Wash down the spices with desserts Round off your spice adventure with the sumptuous shahi tukda at the celebrated sweet shop of Mohammad Ali Road: Suleiman Usman Mithaiwala. One bite into it will fill you up with the oozing goodness of bread dipped in chashni (caramelised sugar). Maximise the experience of having Shahi Tukda with a dash of mawa and dried fruits priced at Rs 50. Next up, you can enjoy the creamy delight of firni at the same shop. A classic Indian rice pudding infused with fragrant cardamom and garnished with nuts, it is an irresistible delight that adds a touch of royalty to your food walk (Rs 50 per cup). In pursuit of delectable malpuas, we arrived at another icon shop at Mohammad Ali Road, known as Modern Sweets. Their rabdi malpuas are a heavenly delight that can potentially give stiff competition to pancakes. Made with eggs that are tossed in palm tree oil, these malpuas are light on the stomach and are priced at Rs 100. Last but not least, have you ever indulged in Mawa Jalebi which comes packed with the richness of Khoya? If not, you are in for a sweet ride that only goes up. Mawa Jalebis at Modern Sweets are thick and huge, with one jalebi almost the size of your palm. On the exterior, the jalebis are neither too hot nor too cold but when you bite into them, the oozing goodness of hot mawa fills your mouth wholesomely. Just about two of the big brown jalebis are enough to satiate your sweet cravings and they are priced at Rs 320 per kg. 

28 March,2024 03:08 PM IST | Mumbai | Ainie Rizvi
Drinking your steaming cup of coffee may be difficult right now due to the heat but you can always sip on cold coffee and even make its variations. Photo Courtesy: Something's Brewing/Impresario Handmade Restaurants

Mid-Day Premium Ice that brew: These chilled variations will let you enjoy coffee this summer

If you are one of those who can’t live without their steaming cup of morning coffee, then the rising temperatures right now aren’t ideal because that may make you want to push the drink away. Yes, cold coffee exists and it is good but what if you could turn that into something better? If you are working from home or have the time to experiment, you can do a lot more with your coffee. That way, you can turn it into a treat that will get you through the next month .  Mid-day Online invited city chefs to share innovative variations of cold coffee. They not only elevate your classic cold coffee but also use the concoction to make a completely new drink.  Genius by Nilesh Patel, beverage head (West), Impresario Handmade RestaurantsNilesh Patel suggests using cold brew coffee for this drink, which he rightly names Genius, because it is a no-fuss replacement for your regular coffee, especially during the summer. The twist is a dash of hazelnut which turns it into a completely new drink. Patel shares, "One of the many wonders of cold brew is how versatile it is.  If you fancy Irish coffee or a stout, this would be your ideal non-alcoholic replacement for it." Ingredients:Dope cold brew coffee or regular cold brew coffee - 60 ml, water - 90ml, hazelnut syrup - 10 ml, hazelnut foam for garnish.  Method:1. In a glass, add ice coffee, water, and hazelnut syrup. 2. Stir it well.3. Garnish it with hazelnut foam. Salt Caramel Latte by Abhinav Mathur, CEO, Something’s BrewingInnovate with your regular latte on a lazy morning by adding a sweet and salty touch to it in the form of some caramel and pink salt. Something’s Brewing’s CEO Abhinav Mathur shares, “Although classic cold coffees are always popular, coffee coolers like iced americano, cold brews and more have been feeling the love, especially among young drinkers. These are also easier and more forgiving to concoct at home, making it a beginner-friendly beverage of choice.”  Ingredients:Double shot of espresso, ice cubes, pinch of pink salt, caramel - 1 pump, chilled milk as per requirement. Method:1. Pour double shots of espresso on ice. 2. Add a pinch of pink salt and 1 pump of caramel. 3. Top up with chilled milk. Cold Brew Lemonade by Jatin Waingankar, brand ambassador, SvamiWhat if you could turn your cold coffee into a refreshing summer drink? Jatin Waingankar, brand ambassador of Svami, a maker of non-alcoholic drinks, suggests adding lemonade to it, something you may have not thought of before. He says, “It is a refreshing yet simple version of coffee.” Ingredients: Lots of ice, double shot espresso or Cold Brew - 60 ml, Svami Lemonade or regular lemonade - 150 ml, lemon wedge for garnish.  Method:1. Take a glass and add lots of ice.2. Pour a double shot of espresso or cold brew into it. 3. Top with Svami salted lemonade or regular lemonade.4. Garnish it with a lemon wedge. Pineapple Mocha by Montoli Sema, mixologist, Dashanzi, JW Marriott Mumbai Juhu Why opt for the regular mocha when you can add a twist to it? Montoli Sema uses pineapple and vanilla to create a delicious Pineapple Mocha at Dashanzi, the Asian restaurant at the five-star property. Sema shares, “The refreshing mocktail has the perfect combination of espresso and vanilla ice cream, mixed with pineapple juice and sprinkled with hot chocolate powder.” The flavour of coffee, vanilla and pineapple when shaken together is refreshing but can also be had any time of the day.   Ingredients:  Espresso - 30 ml, one scoop of vanilla ice cream, pineapple juice - 45 ml, ice as per requirement, chocolate powder for garnishing.   Method:  1. Add the espresso to a glass, followed by the vanilla ice cream and pineapple juice.   2. Shake with ice and sprinkle some hot chocolate powder.  3. The mocktail is ready to serve.

28 March,2024 12:14 PM IST | Mumbai | Nascimento Pinto
GiGi Bombay has curated a special menu by Chef Beena Noronha that focuses on capturing the essence of Easter.

Easter 2024: Indulge in mouthwatering food at these Mumbai restaurants this week

As Easter is around the corner, many Mumbai restaurants are hosting lavish brunch, lunch and dinners that not only let you indulge in traditional food but food from all over the world As the Lenten period comes to an end this weekend for members of the Catholic community in Mumbai and people around the world, restaurants in Mumbai want you to celebrate with good food and drink.  They have put together specials menus that not only has traditional food but also food from all over the world including Asian, European and world cuisine.  If you are looking to step out of your house for Easter, then head to these restaurants in Mumbai to indulge in a feast: Easter menu With Easter around the corner, GiGi Bombay has curated a special menu by Chef Beena Noronha that focuses on capturing the essence of Easter. Indulge in comforting favourites like Smoked Shiitake Baozi, Crispy Rock Shrimps, Festive Chicken Roll-Ups and the Gigi special Easter Egg and Bunny’s Carrot Cake Mousse. Where: GiGi Bombay, Bandra West When: March 31Time: 12pm to 12 am  Exotic flavours If you want to celebrate Easter in Bandra, then head to Donna Deli to indulge in a menu that features an array of both vegetarian and non-vegetarian dishes. Diners can dive into a mouth-watering dishes such as the irresistible Bang Bang Cauliflower to the succulent Maple Syrup Marinated Spare Ribs, and the creamy indulgence of Mac and Cheese Balls served with Bhoot Jholakia Mayo. The menu also has a rich and aromatic Brazilian Curry served with steamed rice, or you can simply savour the delicate flavours of Cottage Cheese Ala Plancha for a vegetarian delight. For meat lovers, the Hungarian Lamb Goulash served with creamy garlic mash and the Grilled Atlantic Salmon with classic caponata and saffron sauce offer a symphony of flavours that will leave you craving for more. End your meal with a luscious Mango Tres Leche or indulge in the decadent Dulce de Leche Sable Cookies with Mint Cream and Pomegranate Jelly. Where: Donna Deli, Bandra West When: March 28 - March 31Time: 12 noon - 1:30 pm  Lavish BrunchCelebrate Easter with your friends and family by indulging in a wide variety of food and drinks at Demy Cafe in Lower Parel. From fluffy omelettes cooked to perfection to delicate crepes filled with luscious toppings, from sumptuous waffles adorned with decadent syrups to mouth-watering pancakes that melt in your mouth, the menu has it all. While you indulge in the food, sip on unlimited sangrias, wines, mimosas, and beer to bring in the festivities with your loved ones around you. Where: Demy Cafe, Lower Parel West When: March 31Time: 12 noon - 4 pm Price: Rs 2,500 plus taxes per person Goan feast Mumbai-based O Pedro in Bandra Kurla Complex is hosting a special Easter feast pop-up by Slow Tide from Anjuna in Goa. The menu features dishes such as Sasam Salad, Traditional Thalipeeth, Samarachi Prawn Kodi, Boatman's Crab Cake, Therese's Black Pork and Grilled Mutton Xacuti Ribs. While you enjoy the dishes, sip on delicious cocktails like Acid Eric and Alejandro made in association with Don Julio Tequila, and others including Amsterdam Dave, Chandra & Sandra, and Don Xavier.  Where: O Pedro, Bandra Kurla Complex, Bandra East When: March 30 - April 7 Lunch: 12 noon to 3:30 pm and Dinner: 7 pm to 12 amFor reservations, call: 7506525554World on your plateIf you are looking to enjoy the festive occasion in Bandra or Dadar, then Bastian Bandra and Bastian - At The Top in Dadar are hosting an Easter's spread including delicious dishes as Shepherd's Pie, Ancho chilli prawns, Sausage and Grits. For dessert, you can enjoy a Special Easter Egg to end the meal on a sweet note.   Where: Bastian (Bandra) and Bastian - At The Top (Dadar)When: March 30 - March 31 For reservations, call: +91 22 5033 3555 (Bandra) and +91 22 5033 3555 (Dadar)

27 March,2024 04:11 PM IST | Mumbai | mid-day online correspondent
Dadar’s iconic eateries not only serve scrumptious food but also have a rich history to tell. They all collectively make up for the identity of Dadar and its culture.  Photo Courtesy: Gomantak Boarding House/Tibb’s Frankie Yogesh Powar

Mid-Day Premium 5 iconic eateries in Dadar you must try to relish 'assal' Maharashtrian cuisine

Mumbai’s Dadar area has been popular for many things – from being a shopping hub, the birthplace of some of the most crucial political movements of Maharashtra to being an all-time favourite spot to relish authentic Maharashtrian cuisines.   Ask a true Dadarkar what their favourite dish is, and they will be spoilt for choice. For some, indulging in Prakash Hotel’s sabudana vada is all about reliving their childhood memories and for some biting into Ashok Vada pav’s steaming hot and spicy vada pav is a favourite regular snack.  Besides, these iconic eateries not only serve scrumptious food but also have a rich history to tell. They all collectively make up for the identity of Dadar and its culture. If you plan on travelling to Dadar, stopping by these eateries to relish some of the most delicious food will surely tantalise your taste buds like never before.  Here, we share a curated list of some of these iconic eateries in Dadar 1. Prakash Shakahari Upahaar Kendra Preserving the Marathi culture for decades, Prakash Shakahari Upahaar Kendra has been serving authentic Maharashtrian food for the past 73 years. First established in 1946 in Girgoan by Shivram Govind Joglekar aka Kaka Joglekar, the hotel is also located in Dadar’s Shivaji Park area since 1971. Kaka Joglekar first set foot in Mumbai in 1946 in search of a job. That is when he thought of setting up a small food stall in Girgoan.  His grandson Ashutosh Joglekar who currently runs the hotel says, “We originally hail from the Konkan region. When aajoba (grandfather) came to Mumbai, he hardly had money for basic survival. He first set up a stall in Girgaon outside a building. The building’s owner Dr Bhalerao saw aajoba running the stall well and offered to help him set up a shop next to the building. That is where it all started. Once the hotel began running well, aajoba thought of opening another branch in Dadar since it is home to maximum Maharashtrians.”   He adds, “My aajoba alone used to cook all the dishes and serve the customers initially. Then when the business expanded, he appointed a few people to cook. He personally used to teach them to cook these authentic dishes. The same was done when he set up another branch here in Dadar.”   Today, all dishes served at the hotel are original recipes of Kaka Joglekar. Prakash Hotel is known for its famous Subdana Vada, Misal and Piyush. Other dishes that can be relished at Prakash Hotel include Thalipeeth, Kothimbir Vadi, Alu Vadi and  Pattice.   The hotel has been graced by many celebrities like Sachin Tendulkar, Sachin Pilgaonkar, Ashish Vidyarthi, Nana Patekar, and Shivaji Satam who are the hotel’s regular customers. Even politicians like Nitin Gadkari and Raj Thackeray often order food from here.   2. Gypsy Corner Another iconic eatery in Dadar that should not be missed is the Gypsy Corner. As the name goes, the eatery is quite literally located in one small corner that has an occupancy of hardly 30 customers. Gypsy Corner is famous for serving Maharashtrian meals from chapati, Bharli Vangi, and Kothimbir Vadi to Varan Bhaat.  Bhalchandra Jagannath Jadhav, 56, who has been working as the corner’s manager for the past 18 years mentions that the corner was established in 1981 and earlier served all kinds of foods from continental dishes to light snacks like pav bhaji and pizzas. They also have a dedicated chat corner. However, to cater to the taste buds of Marathi people in Dadar, the corner started serving authentic Marathi dishes along with other food items. Today, one can savour Marathi dishes like Thalipeeth, Misal Pav, Batata Vada, Kothimbir Vadi, Usal, Batata Bhaji Puri, Bhakri, Matar Pattice, Pithla Bhakri, Vangyachi Bharit, Masale Bhaat and much more.  This eatery too is a famous spot among various celebrities, especially those belonging to the Marathi film industry. Though Jadhav chose not to reveal the names of the celebrities citing privacy concerns, he says, “Almost every other day we have at least one celebrity coming to the corner to grab a few quick bites.”  Mid-day Online also spoke to one of the most loyal customers of Gypsy Corner who stepped out relishing a meal. Anuja Dalvi, born and brought up in Dadar, has been eating at the corner since her childhood. Some of her favourite dishes here are Dahi Batata Puri, Thalipeeth and Misal Pav. She says, “I either visit the place or order from here almost every day. Especially after work, I prefer eating food from here.”   3. Hotel Gomantak Boarding HouseOne of the oldest hotels serving delectable Goan seafood is the Gomantak Boarding House established by Ramnath Gopal Borkar in 1952. Borkar hailed from the Konkan region of Maharashtra. He came to Mumbai in search of livelihood. Located near Dadar’s popular Plaza Cinema, Gomantak Hotel used to be crowded with workers from the neighbouring Kohinoor mill. Sunil Borkar, the son of Borkar who now runs the hotel with his elder brother Sudhir Borkar says, “We used to serve mill workers with a rice plate. This consisted of steamed rice, a piece of local fish fry — either Surmai or Halwa and some fish gravy. That is how the hotel’s food rose to popularity.”  As the hotel’s popularity rose, the menu saw various additions that included Gomantak Special Thali (chicken, mutton and fish), fish fry, tisrya, prawns, and mutton/chicken sukha among many others.  Sunil Borkar proudly points out that Gomantak Hotel is one of the rare ones that serves soft boneless mutton dishes which makes it a favourite of many. This seafood restaurant also is famous among actors like Bharat Jadhav, Siddharth Jadhav, and Jhonny Lever. Sunil says, “Some actors are regular visitors and mostly order our thalis and fish fry.” He adds, “When customers give us feedback about how much they love the food served at our hotel, it makes our day. Ultimately, customer satisfaction is what we aim for.”  4. Tibb’s Frankie A famous frankie brand across Mumbai finds its strong roots in Dadar’s Shivaji Park out of the many outlets in Mumbai. Helmed by Yogesh Powar, a 53-year-old resident of Dadar, this Tibbs Corner was established in 1993. Prior to this, Powar only sold ice-creams and soft drinks from 1987. Tibbs Corner is a franchise owned by a Punjabi individual named Amarjit Singh Tibb.  Powar says, “Mumbai is the birthplace of frankie. It is a Mumbai staple just like vada pav is.” The frankie seller began selling this dish observing customer demand for this item. Initially, frankie had only three variations — chicken, mutton and veg frankie. “The classic chicken and mutton frankie is relished by old customers of Dadar even today,” says Powar.Frankie is a popular snacking and meal option among Dadarkars. Its unique taste is unlike any other roll. The blend of unique masala and meat gravy coupled with sliced onions rolled inside a flatbread is what makes Tibb’s Frankie unique. When asked what makes him happy, Powar reminisces, “When the customer takes his first bite and satisfies his cravings, the happiness that reflects on his face thereafter is what makes me happy. Earlier we used to serve frankie in a small plastic cover that collected the leftover meat soup and gravy. After finishing the frankie, the customers would sip on the gravy from the plastic cover. Watching them relish the item used to truly make me happy.” Now, the frankie is served in a rolled paper that soaks in all the gravy.  Now, the frankie is served in numerous variations ranging from schezwan frankie to chipotle rolls to cater to a wider customer base.  5. Ashok Vada Pav When we think of eating a vada pav in Dadar, Ashok Vada Pav is the first one that crosses our mind. Needless to say, this stall serves a loaded, bulky vada pav, one that is rare. Besides, its spicy green and red chutney coupled with chura is what makes it so popular.  Established in 1978, the vada pav that we relish at Rs 30 was earlier sold for just 30 paise.  Ashok Thakur, the man behind one of Mumbai’s most famous vada pav stalls says, “I opened the stall because I couldn’t find a job anywhere. I needed to do this for my survival.” Today, his stall has been visited by prominent Indian personalities like Sachin Tendulkar and Shabana Azmi.  Thakur who loves to cater to the customer’s needs and chutney choices standing at the stalls says, “I don’t add any artificial flavours or even baking soda in the batata vada. We prepare vadas in the way they are prepared at home. The red chutney I serve along with the vada pav is my speciality which is made from over 44 ingredients.”  At the stall, Thakur is often spotted urging customers to eat another vada pav after gulping down the first with much love.  While these are a handful of popular eateries in Dadar that continue to tingle every Dadarkar’s taste buds, there are many others like Mama Kane's Swatchha Upahar Griha Aaswad, Light of Bharat, Shree Krishna Batatawada, and Gokuldas that are surely worth trying.

26 March,2024 06:14 PM IST | Mumbai | Aakanksha Ahire
Indian chefs say you can not only make a classic kokum sharbat but also a cucumber mint cooler or apple, strawberry, watermelon cooler. Photo Courtesy: Special Arrangement

Mid-Day Premium From Kokum Sharbat to Rhubarb Lemonade: Beat the summer heat with these recipes

Drinking fluids is important but more often than not many of us take it for granted. Unfortunately, the blazing sun isn’t kind and that stresses the need to carry a bottle of water to sip on regularly. Yes, the best way to do that is consuming water but that may often seem like a daunting task and overwhelming, especially if you are not used to it. The easiest way to deal with that is by substituting water with juices of different kinds. Some of them are among the more popular ones, but others can add a little zing to your refreshing cold drink on a summer day, say Indian chefs. With the abundance of fruits and vegetables during this time of the year, one mustn’t hesitate to make use of them in different combinations that are best suited to your tastes. Relying on the classics is always a good option. Imagine the kokum sharbat or a rhubarb lemonade, a version of the classic summer drink. These Indian chefs share different kinds of recipes for summer coolers that will help you drink fluids all summer long. If you want to skip the bottle of water and carry some juices instead, Indian chefs share easy recipes that don’t take long and can be made easily without any trouble, even before you head out for the day. Beyond the kokum sharbat and rhubarb lemonade, you can also make a cucumber mint cooler, an Apple, Strawberry and Watermelon Cooler, or a Virgin Apple & Grape Julep mocktail too. Kokum sharbatWhen you talk about hydrating during the summer season, it is impossible to miss out on the classic kokum sharbat, that has been enjoyed for generations in homes in India. So, it is no surprise when Dr Derek Monteiro, who is the manager of guest relations at Taj Holiday Village Resort & Spa in Goa's Candolim says it is the first thing they serve guests during the season. He explains, "This is a healthy alternative to sugary drinks. It is refreshing with anti-inflammatory properties, rich in antioxidants, helps immensely in digestion and is a natural coolant in keeping the body hydrated during the hot weather." Ingredients:Dry kokum fruit peels 5- 6 nosSalt to tasteGreen chillies, chopped as per requirementCoriander leaves handfulGarlic pods 2 nosWater as per requirement Method:1. Soak the kokum fruit peels in a glass of water along with chillies, coriander leaves and garlic.2. Set it aside till water soaks in the colour pink from the kokum. It should take about couple of hours.3. Strain it in a glass. Add salt and serve it cool (not refrigerated).4. Do not discard the fruit peels or the chillies and coriander, soak it again in a glass of water for your next use.  Rhubarb LemonadeGiving a unique take to the classic lemonade that almost all of us have grown up drinking during summer, Goa-based chef Tushar Malkani, says you can make a Rhubarb Lemonade. Malkani, who is the executive chef at The Yellow House in Anjuna, explains, "Packed with Vitamin C, this drink has that little extra we all can benefit from. Plus, the lemonade helps bring that spring into your steps – that boost of energy to the body and your immunity. It is very refreshing and hydrating in this scorching heat and high humidity levels." Ingredients:Lemons 6 nosRhubarb stalks 2 nosSugar 1 tspWater 4 cups Method:1. Using a vegetable peeler, peel zest from 4 lemons. Squeeze juice from peeled and remaining lemons to measure 1 cup.2. Combine rhubarb, lemon zest, sugar and water in saucepan. Bring to a boil, stirring, until the sugar is dissolved, and the rhubarb is very tender. Strain mixture through a sieve; add lemon juice, then chill thoroughly. When ready to serve, pour the mixture into a pitcher. Add the remaining 2 cups water.3. Pour over ice and garnish with lemon slices. Cucumber Mint CoolerWhile the kokum sharbat and lemonade are summer classics, Stanley Fernandes, corporate bar manager at Kyma in Bandra Kurla Complex, says if you want to make something beyond them, then the Cucumber Mint Cooler is an option. “You can stay hydrated and refreshed with this innovative mix of cucumber lemon, mint and honey melon dew as it is the perfect summer drink due to its ingredients," he adds. Ingredients:Cucumber 1 noMint leaves 5-6 nosMelon dew syrup 5 mlLime juice 10 mlHoney 5 mlCucumber and mint sprig for garnish Method:1. Take the cucumber and blend it with the mint leaves.2. Take a lime and extract its juice.3. In a glass, pour the blended mixture with the lime juice, and add melon dew syrup and honey to it.4. Shake and serve cool with a garnish of cucumber and mint sprig. Apple, Strawberry and Watermelon CoolerA classic fruit juice with seasonal fruits is always a no-brainer, but Chef Pawan Kumar at The Park in Navi Mumbai wants you to take it up a notch by making an interesting mix for an Apple, Strawberry and Watermelon cooler.  Kumar explains, "It can be a part of a detox diet, as it contains several ingredients that are beneficial for cleansing and promoting overall health. Watermelon is high in water content and contains essential nutrients like vitamins A and C, potassium, and antioxidants. It is also known for its diuretic properties, which can help flush out toxins from the body. Apples are rich in fibre, which aids in digestion and promotes a healthy gut. They also contain antioxidants and phytonutrients that help detoxify the body and support liver function.”  The fact that strawberries are packed with vitamin C, antioxidants, and fibre make it even better because they can help support the immune system and promote healthy digestion, contributing to the detox process. “When combined with coconut water these ingredients create a refreshing and nutritious drink that can be a part of a detox diet or simply enjoyed for its health benefits," he adds. Ingredients:Seedless watermelon 2 cupsApple, cored and sliced 1 cupStrawberries 4 nosCoconut water 100 mlSparkling water or lemonade 2 cupsFresh mint leaves for garnishLime wedges for garnishCrushed ice 100 gm Method:1. In a blender, combine the watermelon, apple, and strawberries.2. Blend the fruits until smooth.3. Fill four glasses with ice.4. Pour the fruit mixture evenly into each glass.5. Top off the glass with coconut water.6. Garnish with fresh mint leaves and a lime wedge, if desired.7. Serve immediately and enjoy your refreshing cooler mix.Virgin Apple & Grape JulepBeyond the juices, if you want to try sipping on a mocktail for a weekend party at home, then Manoj Alphonse, who is the beverage head and master mixologist says you can make a Virgin Apple and Grape Julep. Alphonse shares, "The julep is a delightful blend of frozen raspberry, strawberry puree, fresh seedless grapes, cold brew black tea, and ginger honey syrup. Perfect for any occasion, this non-alcoholic beverage is a harmonious mix of sweet and tangy flavours that will tantalise your taste buds. You can enjoy the crispness of apple and the juiciness of grapes in every sip, making it a truly satisfying drink for all to enjoy." Ingredients:Frozen Raspberry 2 tbspStrawberry puree 20 mlFresh grape seedless 3 nosCold brew black tea 120 mlGinger honey syrup 30 ml Method:1. In a cocktail shaker, add all the ingredients together without ice in the shaker.2. Shake well and strain into the glasses with ice cubes and serve with a straw. 

26 March,2024 04:30 PM IST | Mumbai | Nascimento Pinto
Image for representational purposes only. Photo Courtesy: iStock

Mid-Day Premium Gulkand Lassi to Dry Fruit Lassi: Indian chefs share unique recipes to innovate

Every year, Indians around the globe wait for Holi because the colours and food immediately spark joy, that brighten up even dull times. With the ‘Festival of Colours’ here, today is going to be a celebration of food, drink and colours like always as friends and family get together to revel in the festivities in the city. While playing with colours takes centre stage, Indian festivals are incomplete without food and not just little but lots of it because it is a complete feast. It involves gorging on delicious sweet and savoury delicacies such as gujiyas and barfi and dahi bhalla as well as dahi vada. With the food, there is also endless amounts of delicious drinks like bhaang, thandai and desserts like phirni that make the celebration worth every minute. While the potent bhaang is the preferred drink more often than not, many may not want to sip on the traditional drink made from milk, poppy seeds, and other types of dry fruits and ingredients. However, that doesn’t mean you can’t enjoy other drinks that can be refreshing, especially with the summer almost here, it is the perfect time. With lassi being equally popular during this time of the year and an all-season drink, it is a classic that is always a favourite. It is not only refreshing but also filling because it is loaded with yogurt, water and loads of dry fruits like pistachios, almonds and cashew that make it really delicious. Over the years, many people have come up with different kinds of innovations that alternatives to the traditional lassi that are popular at various hotspots in Mumbai and the country.  However, since many people will be spending their time at home, mid-day.com decided to take an alternate route and speak to chefs and make them share their favourite recipes for lassi, that people can make at home. While they share recipes for a crowd favourite variation of dry fruit lassi, they also tell you how to make gulkand lassi. They not only suggest adding different kinds of flavours to lassi, but also remind you to make kesar Piyush, which is a close cousin, and even suggest make a rose thandai lassi, that will make you forget about the potent bhaang this time.  Gulkand LassiMaking the most of people's love for lassi and the need to drinking something chilled this Holi, chef Sarab Kapoor wants you to make Gulkand Lassi. She shares, "The gulkand or rose lassi is a delicious twist to a traditional lassi. It is floral flavoured with a nice pink hue and a refreshing tangy taste. It also keeps you hydrated on a scorching summer day." Ingredients:Yoghurt 1 cupMilk 1/4 cupGulkand 2 tspRose Syrup - Rooafzaah 2 tbsp Sugar (optional) 1 tspFew ice cubes Method:1. Blend all the ingredients in a blender along with ice cubes.2. Adjust the consistency of the lassi by adding chilled water or milk.3. Serve chilled. Kesar PiyushWhile the piyush drink is not traditionally lassi, this one, chef Varun Inamdar, associated with Godrej Vikhroli Cucina Millets Cookbook, promises to be a close cousin that will be irresistible this Holi. Inamdar explains, "The evolution of recipes like the Kesar Piyush, showcase how traditional dishes can transform into new, exciting flavours. Often mistaken for a regular lassi, the Kesar Piyush stands out with its blend of saffron, green cardamom, and nutmeg, offering a unique taste. The "out-of-syllabus" addition of nourishing millets not only enhances its flavour but also boosts its nutritional value. As a delightful addition to festive celebrations like Holi, this recipe holds significance beyond its culinary appeal." Ingredients:Godrej Jersey curd or any curd 3 cups Sugar 3/4 cupBarnyard millet, cooked till soft 1/2 cupSaffron strands, soaked in water 1/2 tbspGreen cardamom, ground fine 1/2 tbspA generous pinch of nutmeg, freshly grated Method:1. Take the cooked barnyard millets and 2 cups of cold water and churn using a blender.2. Strain using a fine muslin cloth. The barnyard millet milk is ready.3. In a clean blender, take Godrej Jersey curd or any other curd, barnyard millets milk, sugar, saffron, cardamom powder, grated nutmeg and blend till fine and thick like a smoothie4. Serve in tall glasses over ice. Dry Fruit Lassi While a traditional lassi is always a favourite, Rajesh Mehta, co-founder of India Sweet House, says you can add dry fruits and make a delicious and loaded Dry Fruit Lassi. With a delicious mix of curd, sugar, cashewnuts, almonds, elaichi powder and milk, the mixture is a perfect treat for this Holi, that is not only tasty but also refreshing. The shelf life of the lassi is four days and can be enjoyed to the fullest on the day of the festival.  Ingredients: (For 1 litre)Curd 600 mlBura sugar 140 gmKaju (cashew nuts) 30 gmBadam (Almonds) 60 gmElaichi powder 2 gmMilk 250 mlIce cubes  Method:1. Soak the almonds in very hot water for 10 minutes.2. Take out the skin from almonds.3. Add the curd, bura sugar, elachi, and the dry fruits and blend well till it becomes smooth using a whisk blender (manual process).4. Blend well till it becomes smooth.5. Add ice cube and milk to adjust the consistency.6. Fill it in a dry fruit lassi bottle and keep this inside the refrigerator. Rose Thandai Lassi Bringing together the best of both worlds, chef Ruffy Shaikh, senior sous chef at ITC Grand Central in Parel, says you can definitely sip and enjoy a Rose Thandai Lassi. Shaikh shares, "The Rose Thandai Lassi is a creation due to the blend of Indian festivals like Holi and the Ramadan period of fasting that have coincided to inspire the making of this splendid cooling drink. The Rooh Afza from Ramadan and Thandai from Holi is a festival combination of flavours that come together to make the unique version of lassi." Ingredients:Skimmed milk 700 mlRooh Afza Syrup 50 mlThandai masala 50 gmPista, chopped 15 gmDried Rose Petals 10 leaves Method:1. In a juicer, add milk, thandai and Rooh Afza.2. Blend it till everything is mixed.3. Garnish with chopped pistachio and dried rose petals. 

25 March,2024 10:30 AM IST | Mumbai | Nascimento Pinto
Image for representational purposes only. Photo Courtesy: iStock

Mid-Day Premium Make your Holi celebrations vibrant with these colourful cocktails

Eagerly awaited each year, Holi is celebrated with great enthusiasm across the country. While rituals and customs might differ, the spirit of letting loose is common. The festival is incomplete without delicious food and drinks, and while the traditional thandai is always popular, adding interesting cocktails can make your celebration even more exciting. To make your Holi gatherings even more vibrant, we asked Mumbai mixologists to share some of their most colourful cocktail recipes. Whether you are a novice, or a master, these are easy to follow, and can be whipped up in no time.  Lemon Mint “It is a zesty cocktail creation that combines fresh mint leaves, tangy lime juice, and bubbly Sprite over ice. Muddled with a touch of sugar for the perfect balance, this refreshing drink will awaken your taste buds with every sip. Whether you're relaxing by the pool or hosting a fancy party, this invigorating beverage is guaranteed to leave a lasting impression,” says Sonali Malik, bartender at Bayroute. Also Read: Mohalla munch: Iftar food walk guide for Mohammad Ali Road in Mumbai Ingredients Fresh mint leaves 8-10Sugar 1 tspFresh lime juice 30 mlSprite or lemon-lime soda 120 mlIce cubes Method 1. Begin by crushing a handful of vibrant mint leaves with a touch of sugar in a cocktail shaker. 2. Squeeze in a generous amount of fresh lime juice and fill the shaker with ice. 3. Shake with fervour to meld the flavours together. 4. Pour the concoction into a bamboo glass brimming with ice cubes. 5. Pour in Sprite or your preferred lemon-lime soda to the top. 6. Gently mix it all together. 7. Adorn with a sprig of mint and a wedge of lime.  (L-R) Coastal Crush, Khatta Meetha Mango Blast Falooda with Nksha twist “Filled with goodness of nuts, raisins, and strawberries this cocktail packs a crunch. It is a cool and refreshing drink,which is ideal for your outdoor celebrations,” says Anurag Godbole, wine sommelier and bar manager at Nksha Restaurant. Ingredients Milk 200 ml (full fat) Strawberry syrup 50 ml Cashew nuts10 gm Almonds 10 gm Raisins 10 gm Pistachios 10 gm Fresh strawberries 10gm Basil seed 10 gm Vanilla Ice cream 1 scoop Method  1. Soak basil seeds in water for an hour.2. Chop all the nuts mentioned above. 3. Mix strawberry syrup in the cold milk. 4. Soak all chopped nuts and basic seeds in the milk for half an hour. 5. Pour the mixture into the glass. 6. Add a scoop of ice cream, and garnish it with more nuts and strawberry syrup. Khatta Meetha Mango Blast "This cocktail celebrates the hues of Holi. I would call it a symphony of tangy sweetness owing to its vibrant explosion of flavours," shares Vikrant Nagaonkar, assistant bar manager at Dome. Ingredients Gin 60 ml Fresh Mango Juice 60 ml Homemade raw mango and Kiwi puree 60 ml Lime Juice 15 ml Soda top up  For garnish Dried kiwi slice Crushed ice  Method  1. Take a highball glass with ice. 2. Muddle raw mango, and kiwi together to make a puree.3. Pour lime juice over the crushed ice, then add mango juice,homemade raw mango, and kiwi puree.4. Top it off with a splash of soda.5. Stir well.6. Garnish with a dehydrated kiwi slice.  (L-R) Lemon Mint, Purple Rain Purple Rain“The Purple Rain cocktail is a stunning and flavourful gin-based drink inspired by the iconic song by Prince. It is a delightful combination of delicate yet bold flavours. The blue pea flower tea lends its vivid violet hue, while the basil and lime provide a refreshing balance of herbal and citrus notes,” explains Lordston Soares, mixologist at Ditas. Ingredients Gin 60 mlFresh lime juice 15 mlSimple syrup (adjust to taste) 15 mlFresh basil leaves 2-3 noBlue pea tea (butterfly pea flower tea), chilled 60 mlTonic water 60 mlEdible flower for garnish Method 1. Add ice to the cocktail shaker.2. Combine all ingredients in the shaker.3. Shake, and strain into a gin goblet.4. Garnish with edible flowers. Blueberry Smash “The freshness of mint complements the flavour profile of blueberry. It's a delightful blend of flavours that makes it perfect for sipping on a warm day or as a festive drink for any occasion,” says Ratan Marsh, mixologist at The Nines. Ingredients  Whiskey 60 mlLime juice 20 mlBlueberry syrup 15 mlApple juice 30 mlMint leaves 8 to 10 leaves Dehydrated lime for garnish Method 1. Muddle fresh blueberries with mint leaves, and simple syrup to make the blueberry syrup.2. Add ice to a cocktail shaker.3. Combine all ingredients in the shaker.4. Shake, and strain into an old-fashioned glass.5. Garnish with dehydrated lime.

25 March,2024 09:55 AM IST | Mumbai | Maitrai Agarwal
Every year, International Waffle Day is observed on March 25. Photo Courtesy: Taj Fort Aguada Resort & Spa

Mid-Day Premium Waffle Day: Chefs are adding pulled pork, mango salsa, smoked salmon to waffles

With a crispy exterior, fluffy interior and ability to be versatile and adapt with any kinds of toppings and fillings while also being able to be eaten for breakfast, lunch or dinner, makes waffles unique. Add the grid pattern to the mix and enjoying the Belgian treat is nothing short of an experience because it allows you to immerse yourself in some theatrics. If you are eating it at a restaurant, the server helps you load them with syrup and toppings like fresh fruits and berries of your choice. Sometimes they also simply let you take the DIY approach as you go about like Ratatouille’s Linguini guided by an invisible Remy to make the dish just the way you want.  Over the years, the classic maple syrup has been substituted with chocolate syrups of different kinds and even fruits that you would have never imagined before. It gets better because savoury waffles are becoming more popular than before, showcasing how much the humble dish made popular by Belgium has now transcended to be uniquely showcased in Mumbai and Indian restaurants.  Every year, International Waffle Day is observed on March 25 to celebrate the Belgian dish, that has managed to hold everybody’s attention over many decades. Interestingly, the dish has evolved in many ways over the years and Indian chefs have also taken the opportunity to get into the kitchen and turn the traditional waffle into something new, as the well-travelled diner wants to experience the world on his plate. Also Read: Tiramisu Day 2024: Mango tiramisu, Tiramisu Gateau and other recipes to follow and celebrate the dessert Evolution of waffles Nelson Alphonse Fernandes, executive pastry chef at Westin Powai, has seen this change occur over the years and believes it has been influenced by the need for something new and every person’s personal needs. Mumbai-based chef Jehan Aden confirms as he has seen waffles in Mumbai undergo a transformation with a variety of toppings and fillings, ranging from traditional sweet flavours to innovative savoury combinations.  In Goa, chefs Pramod Joshi and Shubham Chitrakar have seen waffles go from the traditional flat beds to waffle cones, sandwiches and pizzas emerging as creative culinary uses of waffle batter are being explored. "There has been a shift towards healthier waffle recipes incorporating whole grains, alternative flours and less sugar," adds Chitrakar.  With more and more people focusing on the healthy aspect in their food, making delicious waffles healthy is an important part of its evolution that many may scoff about but is much needed, and chef Aden is one of them who has taken a step in that direction. The executive sous chef at Seven Kitchens, The St. Regis Mumbai, and his team, has not only managed to bring in the savoury flavours to their waffles but also made it healthy. At the restaurant, they serve healthy waffles and what he likes to call an “indulgent waffle”. Aden explains, "The healthy variant includes a banana oats waffle topped with fresh berries and honey, and a whole wheat beetroot waffle topped with avocado and a poached egg.” On the other hand, the indulgent waffles are loaded. The restaurant serves a delicious Belgian chocolate waffle with rich chocolate and nuts, and a decadent caramel waffle topped with stewed fruits and banana ice cream, making it a complete treat.  Going savouryThe fact that the dish lets you do that every single time is what makes it even more interesting, as you can pair it with anything depending on your preference and it can change into something totally new depending how much you add to achieve a unique taste due to the intermingling of flavours on the waffle and that has also given different types of savoury waffles, among other types, that he has seen over time. Fernandes explains, “Waffles are way beyond being sweet things. They have versatility and can be made as either a sweet or savoury base and have that crispy crust appeal. I have seen people making waffle pizzas, waffle cakes, waffle sandwiches, waffle shakes and waffle ice creams. Waffles can be of any personality.”  Beyond the flavours, Fernandes says the texture is what makes the Belgian delight special. So, it is no wonder when he tells us that they serve not one but six different varieties of waffles at the five-star property in the Lake View Café. He shares, "We make the traditional waffles with maple syrup, but also make brownie-based waffles, waffles with cream and compote, stewed fruits and waffle, strawberry and cream waffles, and banana maple waffle toast too." While the traditional one is for those who like the classics, the others are for the diner who wants to experiment with different kinds of flavours.Also Read: From Kokum Sharbat to Rhubarb Lemonade: Beat the summer heat with these recipes Exploring waffles in GoaIn Goa, Chitrakar at Taj Holiday Village Resort & Spa in Candolim, has also been taking the liberty to innovate with a variety of toppings that are not just sweet or savoury but a combination of both. He shares, “At the bakery, we make waffles with goat cheese and fig compote or caramalised apples and cinnamon. They are consumed fast when freshly made by kids and adults too.” Such a demand for waffles with unique toppings has also led them to take it a step further and showcase their culinary prowess with something like a waffle. While people may think how much is there to innovative with the simple breakfast dish, it can be served in many different ways with a touch of more savoury than guests would imagine but are perfectly balanced, when relished as a complete meal. “To add tropical twist for freshness and flavour, we have experimented with and found mango salsa to be quite favourable among our guests. So has been pulled pork with barbeque sauce as well as smoked salmon and cream cheese,” explains Chitrakar. Even Joshi, associated with Taj Fort Aguada Resort & Spa, who has been toying around with the toppings used for waffles, believes the dish has evolved to now become a phenomenon. He observes, "It has gone beyond the sweet variety as there are equal takers for savoury waffles like pulled jackfruit and vegan cheese a plant-based alternative to pulled pork or Korean inspired kimchi and fried egg topping for a flavourful experience.” As he eases his diners into eating waffles, he makes sure that they are familiar flavours but yet a new experience that is definitely worth a try. “We keep experimenting with waffles, its ingredients and toppings. From feta cheese and honey to marshmallow fluff and crushed graham crackers to showcase a playful take on s’mores and curating them with seasonal produce with cultural blend,” shares Joshi, indicating how the dish, which owes its name to its honeycomb shape, has managed to become ‘glocal’ as it makes its way through the streets and onto the dining tables of Indians today.

24 March,2024 10:30 PM IST | Mumbai | Nascimento Pinto
Kunafa is believed to have originated in the city of Nablus, Palestine. Photo Courtesy: ITC Grand Central

Mid-Day Premium Iftar special dessert: Indulge in the Middle-Eastern richness of Kunafa

Among the many things that Ramadan is known for, iftar special meals and special Ramadan delicacies are a major attraction for all. From kebabs, and biryanis to kheer, food is relished during the holy month of Ramadan like no other festival.   A hit among all these dishes is Middle-Eastern desserts that Indians relish thoroughly and can’t get enough of, be it baklavas or maamouls.   Middle-Eastern desserts are famed globally due to their exotic nature and rich taste. Many are known to be prepared with nuts and dried fruits that are perceived as the foods of the rich and royals by Indians.  One such Middle Eastern dessert is the Kunafa. Also spelt as Kunāfah, Knafeh, or Kunafeh, Kunafa is also a Ramadan special dish that is majorly consumed across the Middle East, Levant, and North Africa.    With the ongoing holy month of Ramadan, Mid-day.com spoke to chefs who engage us in the nuances of preparing the perfect kunafas, its various kinds, and how we can add a unique twist to this iftar (meal eaten by fasting Muslims to break the fast) delight.   “The dish is typically made from shredded phyllo dough or semolina dough, layered with a sweet cheese filling such as Akkawi or mozzarella cheese. The dough is often soaked in sugar syrup flavoured with rose or orange blossom water, giving kunafa its signature sweet and aromatic taste,” shares Sous Chef Niriksha Reddy, ITC Grand Central.   Also Read: Add more flavour to your mundane breakfast with these chef-special egg recipes As for the dessert’s taste, Chef Sufeeyan Khan, Sao By The Shore, Goa, tells us, “Kunafa has a unique taste that combines sweetness from the sugar syrup, richness from the cheese or cream filling, and a crispy texture from the baked dough.”   Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Pvt. Ltd further offers a mouth-watering description of the dish: “The dessert becomes very creamy due to the melting cheese. In addition to that, the cheese gets stretched out making the cake even more luxurious. Cream kunafas are also another type of kunafa which are soft and have a pudding-like texture it has been flavored with things like rose water or orange blossom water would make it tasty still more. Generally, kunafa combines different textures and flavours perfectly and this is why many people from across the world enjoy relishing it.”   Interestingly, Chef Feroz, executive chef, Courtyard by Marriott Pune Chakan states, “The exact origins of kunafa are somewhat debated, but it is widely believed to have originated in the city of Nablus, located in the West Bank region of Palestine. Nablus is renowned for its kunafa. The dish has become an integral part of Palestinian cuisine. However, kunafa variations are also popular in other Middle Eastern countries such as Lebanon, Syria, Jordan, and Egypt.”   Experimenting with the classic recipe Chef Feroz lists down some of the commonly consumed variations of kunafa   Nabulsia: This is the traditional version of kunafa originating from Nablus, Palestine.   Kunafa Khishnah: Also known as crushed or fine kunafa, this variation uses a dough that is finely shredded, giving it a more delicate texture. It may also include a cheese filling and is soaked in sugar syrup.  Kunafa Asabi: This variation of kunafa features long, thin strands of dough that are wrapped around a sweet cheese filling, resembling fingers. It's typically soaked in sugar syrup and sometimes flavoured with orange blossom water.  Kunafa with Cream: This kunafa is filled with a sweet cream filling, often made with a combination of milk, cream, and sugar, and sometimes flavoured with rose or orange blossom water. It can also be soaked in sugar syrup or served with a drizzle of honey.  Turkish Kunefe: In Turkey, kunefe (or künefe) typically features kadayıf, a type of shredded phyllo dough, layered with a sweet cheese filling such as unsalted mozzarella or kasar cheese. It's baked until golden and crispy, then soaked in sugar syrup and often served hot with a sprinkle of crushed pistachios. Also Read: Saandal, Falafel, Kibbeh: Whip up 5 new iftar dishes with this Ramadan recipe guide Back home, our chefs too share ways that allow us to innovate with the classic kunafa. “To experiment with Kunafa beyond the classic version, one can try incorporating different fillings such as dates, Nutella or fruit compotes, adding spices like cinnamon or cardamom to the sugar syrup, or serving it with ice cream or whipped cream for a modern twist. Additionally, varying the types of cheese or using alternative ingredients like ricotta or mascarpone can create unique flavour profiles in Kunafa,” says Chef Reddy.    Further, Chef Surri also suggests variations that we can try making at home:    1. Fruit Kunafa: You can create a refreshing dessert by adding fresh or dried fruits such as mangoes, strawberries and apples in between layers of phyllo dough and cheese/cream filling. 2. Nutella Kunafa: Replace the cream filling with Nutella or any other chocolate spread for a luxurious treat. Add some chopped hazelnuts or almonds if you like the extra crunchiness. 3. Savoury Kunafa Rolls: For your kunafas’ fillings, consider trying something different such as spiced ground meat, fresh spinach, or feta cheese that is tangy among others. Roll them up and enjoy them as starters or main dishes. 4. Mini-Kunafa Cups: Shape kunafa into individual servings by pressing phyllo dough into muffin tins or mini tart pans, then fill each cup with either fruit filling, cream or cheese of your choice and bake until golden brown. 5. Kunafa Parfait: Add alternate layers of creamy yoghurt and honeyed fresh fruits on top of kunafa for a nice dessert option.  6. Spiced Kunafa: Want to enhance these flavours? Add cardamom, cinnamon or nutmeg to the mixture used for filling. 7. Kunafa Ice Cream Sandwiches: Sandwich ice creams between two layers of kunafas – this will be fun.   Also Read: Ramadan 2024: From Chutney Chicken kebab to Chicken Kathi Roll, enjoy delicious food in Vasai under Rs 500 Kunafa recipes you can easily try at home:   Date Kunafa   Ingredients: Shredded phyllo dough (kataifi) - 1 packageChopped dates - 1 cupChopped nuts (such as almonds, pistachios, or walnuts) - 1/2 cupSugar - 1/2 cupUnsalted butter, melted - 1/2 cupGround cinnamon - 1 tspHoney - 1/4 cupWater - 1/4 cupPowdered sugar for dusting (optional)  Method:1. Preheat your oven to 175 degrees Celcius.2. In a bowl, mix the chopped dates, chopped nuts, sugar, cinnamon, and cardamom until well combined.3. Separate the shredded phyllo dough into small bundles.4. Take one bundle of phyllo dough and brush it lightly with melted butter. Place a spoonful of the date and nut mixture on top of the phyllo dough.5. Roll the phyllo dough around the date and nut mixture, forming a small log shape. Repeat this process with the remaining phyllo dough and filling.6. Place the rolled kunafa logs on a baking sheet lined with parchment paper, seam side down.7. Bake in the preheated oven for 20-25 minutes, or until the kunafa is golden brown and crispy.8. While the kunafa is baking, prepare the syrup. In a small saucepan, combine the honey and water. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for five more minutes. Remove from heat and set aside to cool slightly.9. Once the kunafa is done baking, remove it from the oven and drizzle the honey syrup over the top while it's still warm.10. Allow the kunafa to cool slightly before serving. Optionally, dust with powdered sugar before serving for an extra touch of sweetness.  Recipe by Sous Chef Niriksha Reddy, ITC Grand Central  Pistachio Dried Figs Cream Cheese Kunafa:  Ingredients:Shredded phyllo dough - 1 packageUnsalted pistachios, finely chopped - 1 cupFig - 1 cup Lemon zest - 2 lemonsCream cheese - 1 cupSugar - 1 cupWater - 1/2 cupRose water - 1/4 cupMelted butter - 1/2 cupRicotta cheese - 1 cupGround cardamom - 1/2 tspPistachios for garnish  Method:1. Preheat the oven to 175 degrees Celcius. Grease a baking dish.2. In a bowl, mix chopped pistachios, ricotta cheese, and ground cardamom.3. Layer half of the shredded phyllo dough in the baking dish, brushing each layer with melted butter.4. Spread the pistachio fig and cheese mixture evenly over the phyllo dough.5. Layer the remaining phyllo dough on top, again brushing each layer with melted butter.6. Bake for 30-40 minutes or until golden brown.7. In a saucepan, combine sugar, water, lemon zest and rose water. Bring to a boil, then simmer for 10 minutes to make the syrup.8. Pour the syrup over the hot kunafa once it's out of the oven.9. Garnish with chopped pistachios.10. Allow to cool slightly before serving.  This recipe elevates the classic kunafa by incorporating the floral essence of rose water and the nutty crunch of pistachios, creating a fragrant and indulgent dessert perfect for Ramadan or any special occasion  Recipe by Chef Sufeeyan Khan, Sao By The Shore, Goa  Also Read: Aglio e Olio to Bolognese Spaghetti: Relish restaurant-style spaghetti at home with chef-special recipes Turkish Kunafa   Ingredients: Kataifi dough - 600 gmUnsalted butter, melted - 300 gmUnsalted mozzarella cheese, shredded - 350 gmUnsalted akkawi cheese (or ricotta cheese), shredded - 350 gmGranulated sugar - 2 cupsWater - 2 cupsLemon juice - 1 1/2 tbspRose water - 2 tspChopped pistachios or almonds for garnish  Method:1. Preheat your oven to 175 degrees Celcius. Grease a baking dish or tray with butter preferably a smaller round shaped.2. Prepare the kataifi dough by separating the strands with your fingers.3. Pour the melted butter over the kataifi and toss gently to coat the strands evenly. Finish by mixing with the hand so that it's well moist.4. Divide the kataifi dough into two equal parts. Press one part firmly into the bottom of the greased baking dish to form a crust.5. In a bowl, mix the shredded mozzarella and akkawi (or ricotta) cheese. Spread this cheese mixture evenly over the kataifi crust.6. Spread it evenly leaving the edges slightly to place the kataifi on top and set it for baking.7. Place the remaining kataifi dough on top of the cheese layer, pressing gently to flatten.8. Bake the kunafa in the preheated oven for 30-40 minutes or until golden brown and crispy.9. While the kunafa is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally until the sugar is completely dissolved. Reduce the heat to low and let the syrup simmer for 10 minutes until slightly thickened.10. Remove from heat and stir in the rose water. Allow the syrup to cool slightly.11. Once the kunafa is done baking, remove it from the oven and immediately pour the prepared syrup evenly over the hot kunafa.Allow the kunafa to absorb the syrup for about 10-15 minutes.12. Sprinkle chopped pistachios or almonds over the kunafa for garnish.13. Serve the Turkish kunafa warm, slicing it into squares or wedges.  Recipe by Chef Ishijyot Surri, executive chef - SJI Hospitality and Foods Pvt. Ltd  Classic Kunafa  Ingredients:Cooking Cream - 200 mlHalf and half milk - 200mlGrated cottage cheese or ricotta cheese - 200gmCorn flour - 10 gmLemon juice - 1 lemonMelted butter - 200 gmSugar - 250 gmWater - 300 mlVermicelli strands - 250 gmPistachios - 100 gmRose water - 5 -10 ml  Method: For making the sugar syrup:1. In a saucepan, combine sugar and water.2. Heat over medium heat until the sugar dissolves completely.3. Add rose water and lemon juice to the syrup.4. Boil the syrup until it reaches a sticky consistency. Set aside to cool.  For preparing the milk custard:1. In another saucepan, heat the half-and-half milk. Add corn flour to it.2. Gradually whisk the milk in the corn flour, stirring continuously to avoid lumps.3. Allow the mixture to come to a boil over low heat, stirring constantly until it thickens.4. Once the desired thickness is achieved, add rose water to the milk custard.5. Remove from heat and let it cool completely.   For assembling the kunafa:1. Preheat the oven to 180 degrees Celsius. Line a baking dish greased with butter paper.2. Start preparing the kunafa layers. Mix melted butter with vermicelli strands until well coated.3. Divide the vermicelli mixture into two equal parts.4. Place one part of the vermicelli mixture evenly on the bottom of the prepared baking dish, ensuring to cover all corners.5. Pour the cooled milk custard over the vermicelli layer.6. Sprinkle the grated cheese evenly over the custard layer.7. Cover the pie with the remaining vermicelli mixture.8. Put it to bake for about 30 to 40 minutes, or until it turns golden brown and crispy.  For garnishing:1. Once baked, remove the knafa from the oven and let it cool for a few minutes.2. Garnish with chopped pistachios. Serve the Kunafa hot and enjoy.   Recipe by Chef Feroz, executive chef, Courtyard by Marriott, Pune Chakan Also Read: Under the weather? Try these recipes of comfort foods with unique twists Kunafolis (Kunafa Cannoli)  Ingredients:1. For the shells Kunafah or Kataifi Pastry - 500 gm Ghee or Clarified Butter - 300 gm  2. For the fillingDouble cream - 400 ml Goat’s cheese - 250 gmRose water - 2 tspFruit sugar - 100 gmPistachios (crushed) - 150 gm  3. For the syrup Caster or granulated sugar - 2 cups Water - 1 cup Saffron strands - 1/2 tspGround Cardamom - 1 tsp Lemon juice 4. For toppings Crushed pistachios Rose petals  5. For pistachio-rosewater creme anglaise drizzleWhole milk - 1 cup Heavy cream - 1 cup Granulated sugar - 1/3 cup Large egg yolks - 4 Rose water - 1 tspFinely chopped pistachios - 1/2 cup Method:  For making the syrup1. Place all the syrup ingredients into a medium-sized saucepan making sure the water has covered all the sugar. 2. Place the mixture on a high heat. 3. Once it begins to bubble, start a timer for exactly 10 minutes, reduce the heat slightly and leave to bubble away. 4. After 10 minutes, remove from the heat and allow to cool. 5. Allow the syrup to cool down completely.  For making the kunafoli shells1. Set the oven to 190 degrees Celsius and allow to warm up. 2. Unfold your pastry and pull out enough strands that when spread out should be about two to three fingers wide. 3. Take one end of the pastry strands and place it in the middle of a cone. 4. Begin wrapping around the pastry to the left, making sure you wrap over the start of the pastry so that it doesn’t unfold. 5. Once you reach the left end, wrap back to the middle and around to the right end. 6. Be careful not to have the pastry strands bunched together as this will cause the middle to be a lot thicker. 7. When you reach the other end, wrap slightly towards the middle ensuring the pastry end finishes at the bottom, so that when placing on a baking tray the shells can sit on top of the ends to stop them from opening. 8. Repeat this till all your pastry is finished and line them up on a baking tray. If you don’t have enough shells wait till one batch has cooked and then continue. 9. Heat the ghee on low heat to allow it to melt and be in a liquid state. 10. Once it has melted take a spoon and pour the ghee over all the shells, ensuring they are completely soaked in ghee. 11. Lift the shells with a pair of tongs to check the base for soaking.12. Now place in the oven for 20-25 minutes until they become golden brown. 13. Once done, remove them from the oven, and dip them into the syrup covering them completely.  For making cream cheese filling1. Place the goat’s cheese in a large bowl and using your whisk, smooth out the cheese to a creamy consistency. 2. Add the rest of the ingredients except the pistachios. 3. Whisk the mixture on high speed till the cream is no longer in a liquid state and has thickened and formed stiff peaks. 4. Add crushed pistachios into the cream mixture and using a spatula, fold them in, allowing even distribution. For assembling the kunafolis1. Fill the cream mixture into a piping with a nozzle (star preferably).2. Take kunafoli shells and pipe the cream into both ends to make sure it has filled right through to the middle.3. Coat both ends of the shells with chopped pistachios. 4. Drizzle syrup over the top of the shells and sprinkle over some pistachio crumbs and rose petals.  For making pistachio-rosewater creme anglaise drizzle1. In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to simmer, then remove from heat.2. In a separate bowl, whisk together the granulated sugar and egg yolks until pale and creamy.3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.4. Return the mixture to the saucepan and place it back over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.5. Once thickened, remove the saucepan from heat and stir in the rose water. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps. 6. Stir in the finely chopped pistachios, reserving some for garnish.7. Allow the creme anglaise to cool slightly before drizzling it over the assembled kunafoli shells. Recipe by Chef Gautam Mehrishi, corporate executive chef, Club Mahindra

22 March,2024 06:20 PM IST | Mumbai | Aakanksha Ahire
This website uses cookie or similar technologies, to enhance your browsing experience and provide personalised recommendations. By continuing to use our website, you agree to our Privacy Policy and Cookie Policy. OK