Himachal apple & pomegranate chaat with maple-tamarind chutney
Ingredients
1 cup apple, diced
1/2 cup pomegranate seeds
1 tsp spring onion, chopped
1 tbsp tomato, chopped
1/2 cup boiled potato cubes
salt and pepper, to taste
coriander leaves, chopped
chaat masala
green chillies, chopped
a big pinch of red chilli powder
a big pinch of cumin powder
For the maple-tamarind chutney
2 tbsp tamarind pulp
2 tbsp 100% pure maple syrup from Canada
a pinch of black salt
1/2 tsp dry mango powder
a pinch of cumin powder
1 tsp olive oil
1/2 tsp ginger, minced
1/2 tsp green chilli, minced
1 tbsp warm water
Method
Toss all the ingredients in a bowl and mix well.
Blend the ingredients for the chutney until smooth.
Add the maple-tamarind chutney and serve garnished with chopped coriander leaves and fresh mint leaves.
Squeeze a dash of lemon juice at the end and serve.
Recipe and photograph courtesy: Chef Vicky Ratnani
Maple syrup and orange green tea
Ingredients
150 ml green tea chilled
20 ml 100% pure maple syrup from Canada
20 ml homemade ginger syrup
15 ml lime juice
1 lime wedge
2 slices fresh ginger
2 slices Malta orange
a pinch of salt
Method
Take a Boston shaker and muddle together the Malta orange slices and fresh ginger.
Add homemade ginger syrup.
Shake well and double strain into a tall glass.
Fill the glass with ice cubes, add maple syrup and green tea and stir.
Garnish with a mint sprig and orange peel swirl and serve.
Recipe and photograph courtesy: Chef Vicky Ratnani
Schezwan pepper & maple glazed prawns
Ingredients
500 g prawns
80 g prawns
80 g cornflour
For the sauce
10 g butter
15 g ginger, finely chopped
15 g garlic, finely chopped
5 g Schezwan peppercorns
20 ml oyster sauce
80 ml 100% pure maple syrup from Canada
15 g chives, finely chopped
2 g red chilli flakes
Method
Clean the prawns by removing the shells and slitting them across the length to remove the veins.
Dust the prawns with cornflour and deep fry them in medium-hot oil until they are crispy.
Heat oil in a shallow pan on medium flame and sauté the Schezwan peppercorns for 1 to 2 minutes.
Add finely chopped ginger, garlic and chilli flakes and sauté until golden.
Add the maple syrup and reduce until it thickens.
Add oyster sauce and mix well. Cook for 5 to 8 minutes.
Adjust the seasoning. The sauce should have a balance of sweetness from the maple syrup and sharpness from the Schezwan peppercorns.
Heat the sauce in a Chinese wok until it caramelizes and toss the fried prawns in it.
The sauce should lightly coat the prawns.
Sprinkle finely chopped chives and serve hot.
Recipe and photograph courtesy: By Chef Manish Mehrotra
Warm doda burfi treacle tart
Ingredients
For the tart shell
250 g refined flour
50 ml maple syrup
125 g white butter
2 g salt
For the filling
180 g chocolate sponge crumbs
70 g cream
3 eggs
192 g white butter
720 g 100% pure maple syrup from Canada
60 g doda burfi
2 g salt
150 ml vanilla ice cream
Method
Mix all the ingredients for the tart shell to make short crust paste.
Roll the paste into a sheet of 0.5 cm thickness and line a tart mould, 9 inches wide and 1.5 inches deep, with this sheet evenly.
Blind bake the tart shell at 150°C for 30 minutes.
To make the filling, reduce white butter in a sauce pan on a low flame till dark yellow in colour.
Add maple syrup and boil, remove any scum that appears.
Stir in a mixture of cream and eggs and cook for a while.
Remove from flame and mix with sponge crumbs.
Fill the baked tart shell with this mixture, top with small chunks of doda burfi and bake at 150°C for 40 min.
Remove from the oven, cool down to room temperature and cut into desired pieces.
Serve with vanilla ice cream.
Recipe and photograph courtesy: By Chef Manish Mehrotra
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