RECIPES

Chef

Akanksha Khatri

Winner of India’s Digital Chef, finalist of the show Femme Foodies and the most loved contestant of Masterchef India Season 6, Chef Akanksha Khatri was a born foodie.

Preparation

•In a saucepan, add the milk, butter and one tablespoon of sugar. When bubbles start to form, remove from heat and add the flour all at once, stirring constantly.

•Cook the dough until it doesn’t stick to the bottom of the pan and forms a smooth ball. Allow it to cool and incorporate the eggs. •Arrange the dough into a pastry sleeve with a large flower nozzle. Shape the churros to the desired size, cutting with scissors.

•Add one-third cup of cane sugar and one teaspoon of cinnamon in a shallow dish. Fry in hot oil until golden brown, coat with the mixture of cinnamon and sugar.

•Fill the piping bag with dulce de leche and with the help of a nozzle pipe-in desired amount of filling and serve with cold or hot coffee.

Churro Iced Coffee

By Chef Akanksha Khatri

Ingredients

•1 cup milk •1/3 cup + 1 tbsp cane sugar •2 tbsps of butter •1 cup flour •2 eggs •Frying oil •1 tsp cinnamon •Dulce de leche for filling

Vanilla Coffee Layer Cake

By Chef Akanksha Khatri

Ingredients

•1 1/2 tbsps apple cider vinegar •2 1/4 cups milk •3 cups + (400g) all-purpose flour •1 tbsp coffee (optional, skip and add 1 tbsp more flour if making just vanilla cake) •1 1/2 cups + 2 tbsps caster sugar/ jaggery •1 tbsp baking powder •1 tsp baking soda •1 1/2 tsp salt •3/4 cup oil •3 tbsp vanilla extract

For the chocolate topping:

•2 cups chocolate chips •1 cup heavy whipping cream •1 tsp coffee •2 tsps vanilla extract

Preparation

•Preheat the oven to 180 degree Celsius. Prepare the baking pan(s) by spraying with oil and then placing a parchment paper circle to cover the bottom of the pan.

•In a mixing bowl add the milk and vinegar and set aside for 5-10 minutes. In a second mixing bowl whisk together the flour, sugar, baking powder, baking soda, coffee (if using) and salt until fluffy.

•Add the oil and vanilla extract into the clabbered milk and mix to combine. Add to the dry ingredients and whisk until the batter is smooth.

•Pour the batter into the prepared pan (or divide in half if baking two cakes). Bake the 8” cakes for 36-38 minutes. The cakes are done when the edges are golden and have pulled away from the sides of the pan and a test comes out clean or with one or two crumbs.

•Remove from oven and let it cool for 10 minutes. Then working gently, turn over the pan with a wire cooling rack to catch the cake. Remove the pan, then peel of the parchment paper. •Turn the cake back right side up and leave to cool fully on a cooling rack. Place the cooled cakes on a cake board and wrap tightly in plastic wrap.

•Place in the fridge or in freezer-safe Ziplock bags in the freezer until ready to decorate.

For the chocolate topping:

•In a double boiler (or in the microwave using a microwave-proof bowl) add chocolate chips, coffee and whipping cream together and stir until smooth.

•Place into a bowl and let it cool in the fridge for one hour or until you can spoon some out and it keeps its form.

•Place in your stand mixer, add vanilla extract and using the whisk attachment, whip until stiff. It should take four to five minutes.

•Pipe onto cooled cake and assemble the cake layer. Add some edible flowers.