Chef Gautam Mehrishi Recipes

Vaisakhi Recipes

Paneer Kasuri Makhana

By Chef Gautam Mehrishi

Chef Gautam Mehrishi, a wellknown celebrity chef, is a proponent of Indian food.

Ingredients

• 500 gms paneer • 400 gms tomatoes • 30 gms ginger and garlic paste • 90 gms white butter • 90 gms desi ghee • 100 ml cream • 10 gms red chilli powder (Kashmiri) • 4 gms whole black pepper • 2 bay leaves • 8 cloves

• Salt

• 75 gms makhana (lotus seeds) • 5 gms kasuri methi • In a kadhai, add ghee. When the ghee is slightly hot, add the whole spices. When the pepper splutters, add the ginger and garlic and sauté till brown. Then add the chilli powder. Once the colour is achieved, reduce the flame.

• Now add the tomato puree and cook on medium flame till smooth and no bits are visible. At this point, add the white butter, fresh cream and kasuri methi.

• Cook until an aroma is achieved, then add the paneer diamonds and cook for three to four minutes on low flame and finish to serve.

Preparation

• Roast the tomatoes on the flame like you would do for brinjal for bharta; remove the skin and puree.

Kesari Gulab Badami Kheer

By Chef Gautam Mehrishi

Ingredients

• 2000 gms milk • 200 gms rice • 300 gms sugar • 1 gm elachi powder • 1 gm saffron • 50 gms pista • 50 gms almond slivers • 2 gms dried rose petals • 2 ml rose water

• 200 ml almond milk

Preparation

• Soak rice in water and grind it coarsely. Boil milk, add the ground rice and cook for 15-20 minutes. • Add sugar, rose water, dried rose petals tied in a muslin, and elachi powder with saffron. When it becomes slightly thick, reduce the flame completely and add the almond milk for richness. • Set in a clay pot and garnish with nuts.

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• Almond-pistachio slivers to garnish • A few saffron strands to garnish

Preparation

• To prepare rabdi, take a thick bottom kadhai and pour the milk in it and bring it to a boil. • Once it boils, turn the flame to low and keep stirring until RRSP SEASON the milk reduces to about 300 Rabri Jar Pudding Motichoor By Chef Gautam Mehrishi ml. Remember to scrape the sides and bring the scrapes back in the boiling milk to get the lachhas. • Once ready, cool the rabri and then layer it with the crushed laddoo, nuts, saffron, and cinnamon powder. Top it with saffron and nuts. Ingredients • 150 gm kesari laddoo • 1000 ml full fat milk • 200 gms brown sugar • A pinch of cinnamon powder RRSP Term Deposit 1 Year Term 18 Months 2 Year Term 2.85% 3.00% 3.05% Deadline is Friday, March 1, 2019 3 Year Term 3.10% 4 Year Term 3.25% 5 Year Term 3.50%

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1 Year RRSP Loan Rates Prime + 0.50%Food Drive 2 Year Prime + 1.00% “In the spirit of Vaisakhi, Khalsa In the Month of AprilHappy TFSA Savings Special RateCredit Union is holding a food drive. All donations will be pro-Vaisakhi 3.00%* From January 1, 2019 to March 31, 2019vided to local food banks and all Branch locations are accepting donations”

ਰੱਬ ਕਰ ਕੇ ਵੈਸਾਖੀ ਦਾ ਿਤਉਹਾਰ ਤਹਾਡੇ ਅਤੇ ਤਹਾਡੇ ਪਿਰਵਾਰ ਲਈ ਬਹਤ ਸਾਰੀਆਂ ਖਸ਼ੀਆਂ ਲੈ ਕੇ ਆਵੇ।

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Besan Laddoo - Beetle Extract Chocolate Tart

By Chef Gautam Mehrishi

Ingredients

• 200 gms white chocolate • 50 ml milk

For the besan laddoo:

• 150 gms besan • 50 gms sugar • 40 gms desi ghee • ¼ tsp green gardamom (ground) • 10 gms roasted almonds, slivered For the chocolate tart

For the crust:

• 200 gms almond flour • 50 gms unsweetened cocoa powder • 60 gms melted butter • 20 ml maple syrup For the chocolate filling:

• 20 ml milk • 150 gms dark chocolate, roughly-chopped • 5 ml vanilla syrup For the beetle extract:

• 8-10 beetle leaves • 50 ml coconut milk

Preparation

For the besan laddoo:

• Heat ghee in a pan or kadhai; once melted, add the beasn, initially it will clump but stirring continuously at medium flame for seven to eight minutes will make it into a smooth paste. Cool and add the cardamom powder and sugar; mix in and make a smooth dough. Now carve a small-sized laddoo, garnish with nuts and keep separately. For the chocolate tart:

• Preheat oven to 180 degrees C. Mix in almond flour, cocoa, butter and maple syrup to make a mix. Press in a tart mould and bake till firm. • For the filling, melt the broken chocolate adding the milk gradually and mixing on a double boiler till a velvet finish is achieved. Pour the chocolate mix in the shell when slightly cool and refrigerate. For the beetle extract:

• Dip the beetle leaves in ice water for five minutes, and then blend with some coconut milk. Mix thoroughly and microwave twice for 10 seconds each with a gap and mixing in between. • Melt the white chocolate adding milk on a double boiler till velvet consistency; add the beetle extract to achieve a nice green colour. Pour in a flat tray and let it set. Then cut in round discs of the same size of the tart tops. Make ¾ small holes with a nozzle top and keep aside. • To finish, take the tarts and top with the beetle extract disc. In the round cut-outs, lace the besan laddoo and garnish with chopped nuts and gold leaf.

Fig and Walnut Halwa

By Chef Gautam Mehrishi Preparation

Chef Mehrisihi has become a household name with his various cooking shows on the television. In his most trending show, Kitchen Magic, he brings professional and innovative global cooking techniques to the home kitchen.

Ingredients

• 1000 gms crushed walnuts • 300 gms cashew powder • 300 gms anjeer (figs), chopped • 400 gms white mawa • 1000 gms ghee • 25 gms elachi powder • 400 gms sugar • Pista slivers for garnish • Almond slivers for garnish • Heat ghee, add cashewnut powder and crushed walnut and cook until light brown. Then add chopped anjeer. Once all three nuts are incorporated, add the grated mawa and cook for 10 minutes.

• Add sugar syrup gradually to the nuts mixture. Finish with cardamom powder. Garnish with pista and almond slivers.