Kesaria Misri mava
Serves: 4
Ingredients
Milk: 1 litre
Sugar: Half cup
Mishri (crystal sugar): quarter cup
Cardamom powder: 1 teaspoon
Pista (for garnishing): 1 teaspoon
Saffron: a few strands
Ghee: 1 teaspoon
Directions
Preparation time: 5 minutes
Cooking time: 25minutes
Heat milk in a heavy bottom pan. Stir it continuously so that it does not stick to pan. Reduce the milk until it starts to thicken. Add in the ghee, saffron , sugar and cardamom powder. Cook for 5 more minutes on medium heat. When it cools down a little add mishri to it and mix. Garnish it with saffron strands and pista slices.
Serving suggestion
Pour the mix into shot glasses, chill them in the fridge and serve them as-is.
Paneer anardana kebab
Serves: 4
Ingredients
Paneer (cottage cheese): 500 gms
Green capsicums (cut into 1 inch square pieces): 2 medium
Tomato (Cut into 1 inch square pieces): 2 medium
Oil: 3 tablespoons
Chaat masala: 1 teaspoon
For marinade
Hung yogurt: half cup
Ginger paste: 1 teaspoon
Garlic paste: 1 teaspoon
Kashmiri red chilli powder: half teaspoon
Turmeric powder: a pinch
Garam masala powder: half teaspoon
Anardana powder: 2 teaspoon
Fresh cream: 2-3 tablespoons
Lemon juice: 1 teaspoon
Salt to taste
Directions
Prep Time: 15-20 minutes
Cooking Time: 10-15 minutes
Cut paneer into one and a half inch squares with half inch thickness.
Mix together all the ingredients of the marinade and marinate the paneer cubes in it for about fifteen minutes. Heat oil on a tawa, place the paneer cubes and shallow fry till golden and crisp on the surface.
Drain on absorbent paper.
Toss the capsicums and tomato pieces in the remaining marinade and sauté them in the remaining oil on the tawa for two to three minutes.
Place a capsicum and tomato piece on each paneer cube and pierce with a toothpick.
Sprinkle chaat masala and serve hot.
The writer is an Executive Chef at Bengaluru Marriott, Whitefield
