Makki ki roti and sarson ka saag mille feuille
For the dough
Ingredients
500 g makki ka atta,
50 g salt,
200 ml water,
30 g butter
Method
Mix all the ingredients mentioned above. Make a smooth dough.
Divide the dough in to small balls and roll them and make it flat.
Cook it in the tandoor till it turns brown in colour.
Add white butter and serve hot.
For sarson ka saag
Ingredients
1 kg fresh mustard leaves
500 g bathua
200 g makki ka atta
5 g cumin seeds
100 g onion, chopped
100 g tomato, chopped
40 g chillies chopped
60 g garlic, chopped
50 g ginger, chopped
150 g ghee
20 g dhania powder
15 g dried red chillies
30 g salt
10 g kasuri methi
Red chili powder to taste
30 g jaggery
30 g white butter
Method
Wash the mustard leaves properly.
Take a pot, pour water into it and let it boil.
Add mustard leaves to it and bring to a boil.
Add makki flour to it.
Cook till the leaves get softened.
Let it cool and then blend it to a thick paste.
Take a thick bottom handi and add ghee in to it.
Once the ghee gets hot, add cumin and chopped garlic to it and cook till it turns brown.
Add chopped ginger, chilies and tomatoes to it.
Add dhania, red chilli powder and dried red chillies to it and cook on a low flame for a while.
Add mustard leaves paste to it along with salt and kasuri methi.
Cook it till the ghee comes up on the sides.
For mille fuille amalgamation
Cut the makki ki roti with a round cutter and stack alternately with the saag.
After two layers of each top with a dollop of white butter and serve with a spoonful of jaggery.
Recipe and image courtesy: executive chef Sahil Sabhlok, The Claridges, New Delhi
Rajma chawal bite
Ingredients
65 g arborio rice
1 bay leaf
2 g cumin seeds
3 g ginger, chopped
3 g coriander leaves, chopped
2 nos green chillies, chopped
50 g kidney beans (rajma)
2 nos fresh tomato puree
4 g green coriander stems
2 green cardamoms
1 small cinnamon stick
1 medium size onion, chopped
2 g turmeric powder
3 g Kashmiri chili powder
3 g fennel seeds
2 g dry ginger powder
1 g asafoetida
Method
Half boil the arborio rice along with bay leaf.
Saute the cumin seeds and add boiled arborio rice to it along with chopped ginger, green chilies and coriander.
Half boil the kidney beans and keep aside.
In a wok, heat oil and add all the dry ingredients along with fresh tomato puree.
Now add the half boiled kidney beans to it and cook until it gets a little dry.
Let it cool down. Make small balls out of it and freeze it for at least an hour.
Take out the rajma balls and coat with arborio rice and then coat with bread crumbs.
Fry the stuffed balls and serve with yoghurt dip.
Recipe and image courtesy: Chef Mihir Kiron Mukherji, Radisson Blu, Agra.
Saag ki galauti
Ingredients
4 bunch mustard leaves
1 bunch spinach
1 bunch bathua saag
35 ml mustard oil
7-8 cloves garlic, sliced
2 3-inch ginger slices
5 green chillies
2.5 g yellow chilli powder
1 g cloves powder
1.5 g green cardamom powder
Salt to taste
25 g corn meal
100 g desi ghee
Method
Heat pan and add mustard oil. Then add ginger and garlic and sauté for 7-8 minutes.
Add chopped mustard leaves to the pan and stir.
Add chopped spinach and bathua leaves to the pan and stir.
Chop the green chillies and add to the pan. Cook it till the mixture gets a little thick.
Add corn meal mixed in a little water and continue to cook till the greens are completely done.
Let it cool and the grind it to a course paste.
Heat desi ghee and add rest of the corn meal into it. Add cooked saag mixture along with all the dry ingredients and cook until you get a thick and hard consistency.
Let the mixture cool and then give it a flattened patty shape and serve
Recipe and image courtesy: Chef Mihir Kiron Mukherji, Radisson Blu Agra.
Jaggery halwa
Ingredients
25 g desi ghee
1 cup semolina soaked in water
50 g jaggery soaked in 1cup water
1.5 g cardamom powder
A pinch of saffron
50 g sliced almonds
50 g sliced pistachio
15 g brown sugar
Method
Heat ghee in a thick-bottomed pan.
Add soaked semolina and roast till it turns brown.
Add the jaggery water and cardamom powder, saffron, green pistachio, almonds, brown sugar and continue stirring till the halwa reaches the desired consistency.
Serve hot.
Recipe courtesy: Chef Mihir Kiron Mukherji, Radisson Blu Agra.
Surprise delight
Ingredients
80 g melted white chocolate
150 g whipped cream
2 drops of vanilla essence
3 thin-sliced angoori Petha
25 g jaggery halwa
10 g hand-crumbled gajjak.
Method
For white chocolate mousse
Fold nicely and firmly the mixture of melted chocolate and whipped cream.
Add vanilla essence to it.
Take a wine glass. Arrange some slices of angoori petha at the bottom and put the white chocolate mousse on it.
Then add jaggery halwa and fill it up till the neck.
Garnish with crumbled gajjak and serve.
Recipe and image courtesy: Chef Mihir Kiron Mukherji, Radisson Blu Agra.
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