Rasgulla Cake

Rasgulla Cake recipe from MasterChef India judges Ingredients2 cups: Refined flour 1 tsp: Baking powder ¾ tbsp: Soda bicarb 1 cup: Amul curd A few drops of Vanilla essence ¾ cup: Milk ¾ cup: White butter ¾ cup: Caster sugar 6 tbsp: Cocoa powder 500 gm: Chhena 2 nos. Star anise 3 cups: Sugar 400 ml: Non-dairy cream 3 nos. Tangerines 3 nos. Sweet limes 1 nos. Butter paper MethodPreheat oven to 170*C. Grease a cake tin and line it with butter paper. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter. Pour into the cake tin and bake on the centre rack for 20 minutes. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk, 2 cups water and star anise. Place on flame and stir till sugar dissolves. Bring the mixture to a boil. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour and knead till very smooth and light. Shape into small balls. Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked. If rasgullas are done, remove and cool. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half. Peel and cut tangerines and sweet limes into segments. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on top. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using the piping bag and chill till set.

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Drunk Chicken Log

Drunk Chicken Log Ingredients3 nos. Boneless Chicken breast   200 ml: Red Wine                                            To taste: Salt                                                                                    250 gm: India Gate Basmati Rice 100 gm: Button mushrooms (finely chopped) 4 sprigs: Fresh Thyme (finely chopped) 1/4th cup: Green Olives (sliced) 100 gm: Amul Gouda cheese (grated) 150 gm: Amul Processed Cheese (grated) 1 tsp: Ramdev Pepper powder 20 ml: Olive oil 2 tbsp: Honey 20 ml: Brandy 20 gm: Amul Butter (chilled) MethodCarefully slice out the chicken breasts to open like a book ensuring that you do not cut through the chicken. Spread the Chicken on a flat surface, cover with a cling wrap and beat the chicken with a steak hammer to flatten it out. Marinate the chicken with 50 ml red wine and salt in a bowl and keep aside for 15min. In a large vessel boil the rice with salt and 500 ml of water and drain when done. Add the mushrooms, half the thyme, olives, cheese, salt and pepper to the rice. Bind together and divide into three parts. Shape each part into a log. Place the rice log on one side of the flattened chicken and carefully roll it up ensuring that the entire rice mix is covered and one end overlaps the other. Secure the roll with a thread and refrigerate for 15-20mins. Heat the olive oil in a pan. Add the chicken logs and sear from all the sides. Add the red wine, chopped thyme and cook till almost done. Add the honey and cook till done. Remove the chicken from the pan. Heat the brandy in a ladle and bring to flame point. Add to the hot pan to flambé the sauce. Reduce the Sauce to 30ml. Remove the pan from fire and add the cold butter and stir well. Slice the chicken log and drizzle with wine sauce before serving.

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Pumpkin & Walnut Risotto

Pumpkin & Walnut Risotto with Sage Ingredients1 Small Pumpkin Salt to Taste 1 Tsp Black Pepper 10 Sage Leaves 1 Tbsp Olive Oil  1 Tsp Honey 1 Bay Leaf Ingredients for the Rice1 Cup Risotto Rice 1 Chopped Onion 1 Tbsp Oilve Oil ¼ Cup White Wine 1 Cup Vegetable Stock 2 Tbsps Grated Parmesan Cheese ½ Tbsp Suji 1 Tsp Chopped Parsley 1 Tbsp Butter Ingredients for Garnish 1 Tbsp Butter ½ Cup Walnuts To make the Pumpkin Mix all the ingredients for the pumpkin together and place on a baking tray. Bake at 180 Degree Celsius for 20 mins. After baking cool and pure 3/4 of the pumpkin mix and reserve 1/4 for decoration garnish. For the RiceIn a pan heat olive oil, add onions and saute 2 - 3 mins Add rice, white wine and veg stock and cook for 8-10 minutes Add the pumpkin puree and cook for a few more minutes mixing well. Add parmesan cheese and butter and mix vigorously till it is integrated into the dish. Remove from flame and serve hot For GarnishHeat butter in pan add walnuts and reserved pumpkins top the rice with the walnut pumping mix and garnish with parsley.

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