Bobbatlu Flan Taj Krishna, Hyderabad

Chakkara Pongali Vivanta Hyderabad, Begumpet

Classic Tiramisu

Recipe by chef Rajesh Wadhwa, Taj Palace, New Delhi

Ingredients

• Ladyfinger biscuits -- 10
• 1 cup softened mascarpone cheese
• 1 cup heavy whipping cream
• ½ cup sugar
• 1 teaspoon vanilla bean extract
• ½ cup espresso
• Coffee liqueur (as desired)
• Cocoa powder (as desired)

Method

1. In a large mixing bowl, combine the whipping cream, sugar and vanilla bean extract until soft peaks.
2. Fold in the mascarpone and continue to whip. Set aside.
3. Mix the liqueur with the espresso. Dip the lady finger biscuits in the coffee liquid and create a layer in a glass bowl.
4. Spread a layer of the whipped cream and mascarpone mix. Repeat the process and create a second layer.
5. Dust with cocoa powder and refrigerate for 2 hours until set.
6. Serve.

Soft centre cookies Taj Dubai

Bobbatlu Flan

Recipe by- Md Shahid Hossain- Executive Chef, Taj Krishna, Hyderabad

Ingredients

• Yellow lentil (Chana Dal) 150 gm
• Jaggery 125 gm
• Cardamom Powder 5gms
• Butter 100gm
• Icing Sugar 50Gm
• Refined Flour 150gm
• Milk 25ml
• Ghee 50 gms
• Fresh Cream 100ml

Method

Making lentil mixture

1. Wash & boil the lentil till soft and drain the excess water.
2. Melt the jaggery with little water over slow flame, add cardamom powder, mashed lentil and cook for a little while.
3. Let the mixture cool down and then add the cream and mix well.

Making short crust base:

1. Cream the butter and sugar till fluffy, add flour, milk and make dough without much kneading.
2. Chill the dough in refrigerator for 15 minutes.

Making flan:

1. Roll the dough over the flan mould and trim the excess and fill the mixture.

• Baking: Bake it at 180 degree Celsius for 20 minutes till golden brown on top.
• Serving: Serve warm with vanilla ice cream

Chakkara Pongali

Recipe by- Mohit Mishra, Executive Chef- Vivanta Hyderabad, Begumpet

Ingredients

• Rice- 100 grams
• Yellow moong dal (split)- 50 grams
• Jaggery -100 grams
• Milk -100 ml
• Water -100 ml
• Dry coconut - 10 grams
• Cardamom powder (elaichi) - 2 grams
• Ghee -10ml
• Mixed dry fruits - 50 grams

Method

1. To begin making Chakkra Pongali, fry the rice and moong dal together in hot ghee until they become aromatic and turn slightly brownish.
2. Add them in a pressure cooker, add the milk, water and cook till done
3. Meanwhile heat a kadai with a bit of ghee, and fry the dry fruits till done and keep aside.
4. Also fry the dry coconut in ghee in the same kadai for 4-5 minutes until it changes colour.
5. Once the rice mix cools down, keep it on stove top on medium heat and add the sugar and cardamom powder. Keep stirring it continuously.
6. You can even add edible camphor for additional flavor.
7. The sugar should melt and the porridge should start thickening in approx 8-10 minutes on medium heat.
8. Once the Pongali has thickened, switch off the stove and add the dry fruits and toasted coconut.

Soft Centre Cookies

Ingredients

• Butter -- 130 gm
• Sugar -- 200 gm
• Eggs -- 2 no.
• Melted chocolate -- 160 gm
• Refined flour -- 240gm
• Baking Powder -- 1 tsp
• Cocoa Powder -- 40 gm

Method

1. Cream together butter and sugar.
2. Add in eggs one at a time. Pour in melted chocolate.
3. Add remaining ingredients and mix together.
4. Rest the dough in the chiller for half an hour.
5. Divide the dough into 40 gm balls.
6. Fill each cookie with 5 gm chocolate disc in center.
7. Bake at 190 for 9-10 min.

For the chocolate disc:

1. Melt chocolate and spread a one cm. thick layer on parchment/butter paper.
2. After it sets, cut small discs which can be placed inside each cookie.
3. To make the cookie, flatten the cookie dough slightly, place the chocolate disc in the center and wrap it inside the dough.
4. Place on a parchment sheet and bake.
5. In case the chocolate has set the next day, microwave the cookie for 10 seconds for a liquid center again.