Tweet
Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world.
Check out his fat-free recipes!
BAKED PEARS
Ingredients
Fresh pears 4
Raisins 2 tablespoons
Tutti frutti 2 tablespoons
Cherries 5-6
Black currants 2 tablespoons
Star anise (powdered) ? teaspoon
Honey 3 tablespoons
Method
1.Preheat the oven to 180 degree C
2.Cut the top off the pears and core them.
3.Mix the raisins, tutti frutti, cherries and black currants in a bowl. Add star anise powder and stir well. Add honey and mix again.
4.Stuff this mixture into the cored pears and press gently.
5.Place the pears on a baking tray and cover them with the pear tops that were cut off and secure them from the side with a toothpick.
6.Put the remaining stuffing on the baking tray and add three-fourth glass of water, so that the stuffing does not burn.
7.Place the baking tray in the pre-heated oven and bake till the pears get cooked, that is about 25 to 30 minutes. If the water dries up, add a little.
8. Serve warm.
MEDLEY OF FRUITS WITH CANDIED ROSE
Ingredients
Watermelon ? medium
Pineapple ? medium
Apples 2 medium
Lemon juice 1 teaspoon
Pomegranate ? medium
Orange 1
Sweet lime 1
Chickoo 1
Banana 1
Candied rose petals (gulkand) 2 tablespoons
Fresh orange or sweet lime juice 1 cup
Method
1.Scoop out the watermelon into small balls, using a Parisienne scoop.Scoop out the pineapple also into small balls.
2.Wash the apples and scoop out small sized balls. Sprinkle with lemon juice and mix well.
3.Wash, peel the pomegranate and separate the pomegranate pearls.
4.Peel the orange and sweet lime, remove seeds, white pith and cut into two segments.
5.Peel, deseed and cut chickoo into thin wedges.
6.Mix gulkand with fresh orange juice or fresh sweet lime juice.
7.Arrange the fruits in a serving plate decoratively and refrigerate.
8.Just before serving lace the gulkand mixture on the arranged fruits. Serve immediately.
Chef's Tip: Instead of taking scoops out of fruits, you can also prepare this dessert by cutting the fruits into any shape.
LAUKI KHEER
Ingredients
Bottle gourd (lauki/doodhi) 500 grams
Ghee 1 tablespoon
Milk 5 cups
Green cardamom powder ? teaspoon
Kewra water 1 teaspoon
Sugar substitute 12 teaspoons
Cashewnuts, chopped 7-8
Method
1. Peel lauki, cut into half vertically, remove seeds and then grate. Squeeze the grated lauki to
remove excess moisture.
2. Heat ghee in a kadai, add grated lauki and saut? for a few minutes, till the lauki is half cooked.
3. Bring milk to a boil, then simmer till it is reduced to three fourths its original quantity. Add the half cooked lauki and cook till the lauki is soft and the kheer thickens. Add green cardamom powder and kewra water.
4. Remove from heat and add the sugar substitute.
5. Pour into serving bowls and garnish with chopped cashew nuts.
6. Serve hot or cold.
APPLE RABDI
Ingredients
Apples 3 medium
Milk 1 litre
Sugar 4 tablespoons
Green cardamom powder ? teaspoon
Almonds, blanched and sliced 8-10
Pistachios, blanched and sliced 8-10
Method
1. Pour milk in a broad vessel and bring to boil. Simmer till it reduces to half the original quantity.
2. Add sugar and cook on low heat, stirring continuously.
3. Peel and grate two apples.
4. Add the grated apples to the milk and mix. Cook for three to four minutes. Add cardamom powder, almonds and pistachios.
5. Pour into a serving dish. Thinly slice the remaining apple. Arrange the slices all around the dish.
6. Serve hot or cold.
Check out his fat-free recipes!
BAKED PEARS
Ingredients
Fresh pears 4
Raisins 2 tablespoons
Tutti frutti 2 tablespoons
Cherries 5-6
Black currants 2 tablespoons
Star anise (powdered) ? teaspoon
Honey 3 tablespoons
Method
1.Preheat the oven to 180 degree C
2.Cut the top off the pears and core them.
3.Mix the raisins, tutti frutti, cherries and black currants in a bowl. Add star anise powder and stir well. Add honey and mix again.
4.Stuff this mixture into the cored pears and press gently.
5.Place the pears on a baking tray and cover them with the pear tops that were cut off and secure them from the side with a toothpick.
6.Put the remaining stuffing on the baking tray and add three-fourth glass of water, so that the stuffing does not burn.
7.Place the baking tray in the pre-heated oven and bake till the pears get cooked, that is about 25 to 30 minutes. If the water dries up, add a little.
8. Serve warm.
MEDLEY OF FRUITS WITH CANDIED ROSE
Ingredients
Watermelon ? medium
Pineapple ? medium
Apples 2 medium
Lemon juice 1 teaspoon
Pomegranate ? medium
Orange 1
Sweet lime 1
Chickoo 1
Banana 1
Candied rose petals (gulkand) 2 tablespoons
Fresh orange or sweet lime juice 1 cup
Method
1.Scoop out the watermelon into small balls, using a Parisienne scoop.Scoop out the pineapple also into small balls.
2.Wash the apples and scoop out small sized balls. Sprinkle with lemon juice and mix well.
3.Wash, peel the pomegranate and separate the pomegranate pearls.
4.Peel the orange and sweet lime, remove seeds, white pith and cut into two segments.
5.Peel, deseed and cut chickoo into thin wedges.
6.Mix gulkand with fresh orange juice or fresh sweet lime juice.
7.Arrange the fruits in a serving plate decoratively and refrigerate.
8.Just before serving lace the gulkand mixture on the arranged fruits. Serve immediately.
Chef's Tip: Instead of taking scoops out of fruits, you can also prepare this dessert by cutting the fruits into any shape.
LAUKI KHEER
Ingredients
Bottle gourd (lauki/doodhi) 500 grams
Ghee 1 tablespoon
Milk 5 cups
Green cardamom powder ? teaspoon
Kewra water 1 teaspoon
Sugar substitute 12 teaspoons
Cashewnuts, chopped 7-8
Method
1. Peel lauki, cut into half vertically, remove seeds and then grate. Squeeze the grated lauki to
remove excess moisture.
2. Heat ghee in a kadai, add grated lauki and saut? for a few minutes, till the lauki is half cooked.
3. Bring milk to a boil, then simmer till it is reduced to three fourths its original quantity. Add the half cooked lauki and cook till the lauki is soft and the kheer thickens. Add green cardamom powder and kewra water.
4. Remove from heat and add the sugar substitute.
5. Pour into serving bowls and garnish with chopped cashew nuts.
6. Serve hot or cold.
APPLE RABDI
Ingredients
Apples 3 medium
Milk 1 litre
Sugar 4 tablespoons
Green cardamom powder ? teaspoon
Almonds, blanched and sliced 8-10
Pistachios, blanched and sliced 8-10
Method
1. Pour milk in a broad vessel and bring to boil. Simmer till it reduces to half the original quantity.
2. Add sugar and cook on low heat, stirring continuously.
3. Peel and grate two apples.
4. Add the grated apples to the milk and mix. Cook for three to four minutes. Add cardamom powder, almonds and pistachios.
5. Pour into a serving dish. Thinly slice the remaining apple. Arrange the slices all around the dish.
6. Serve hot or cold.
Comment