Categories
Drinks

QUARANTINE EXPERIMENT 9.

Active Time: 30 Minutes

Total Time: 30 Minutes

Yield: Makes 4 Servings

RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM

INGREDIENTS FOR THE LEMONADE SYRUP:

2 CUPS WATER, 1 TSP CHOPPED BASIL, 1 TSP GINGER, 1 TSP FENNEL SEEDS, 1/4 TSP RED CHILLI ZEST, 1 LEMON, 1 TSP PEPPERCORNS, 6 TSP SUGAR 1/2 TSP APRICOT SYRUP (OPTIONAL), 1 TSP CHIA SEEDS

STEPS:

Step One: Make the basil water.

Put the chopped basil and one cup of water in a blender. Mix it on high speed till the basil dissolves evenly.

Step Two: Make the syrup.

Heat the remaining one cup of water on medium flame in a pot. Add the fennel seeds, peppercorns, ginger and chilli zest and squeeze the lemon juice. Add basil water and sugar while stirring constantly. Remove from the heat and let it chill.

Suggested Pairing:

Fill a glass with ice cubes, apricot syrup and chia seeds. Pour 4 tbsp of the syrup. Top with cold water. Stir.

by Aishwarya Khanna

Aishwarya Khanna covers food, films and travel on her website: ghee and maida. Please see this section to know more about her.

Categories
Cook Food Fusion

QUARANTINE EXPERIMENT 11.

Active Time: 1 Hour

Total Time: 2 Hours

Yield: Makes 5 Servings

RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.

INGREDIENTS FOR THE PUFF PASTRY:

2 CUPS ALL-PURPOSE FLOUR, 1 1/4 CUPS FROZEN BUTTER, 1 TSP SALT, 2 CUPS WATER, 1 1/4 CUP SUGAR

INGREDIENTS FOR THE LENTIL FILLING:

350 GRAMS SOAKED GREEN LENTILS, 2 CUPS WATER, 1 CHOPPED ONION, 1 TSP GARLIC-CHILLI PASTE, 2 TSP CHILLI, 1 TSP CORIANDER POWDER, 1 TSP CUMIN POWDER, 1 TSP SALT (AS PER TASTE), 2 TBSP LEMON JUICE, 1 TBSP OIL

STEPS:

Step One: Make the puff pastry.

This step has two parts.

Mix all the dry ingredients with water so that it forms a loose dough. Transfer it on a baking sheet, wrap, and put in the fridge to chill for one hour.

Remove the dough from the baking sheet and put it on a flat surface. Laminate the dough by folding and repeating many times using a spatula or your fist, so that you get at least two to three layers of butter and dough. This is a very important step because when the frozen butter comes in contact with the heat, it will make the dough flaky. Ensure that the butter spreads evenly by folding the dough. Freeze for an extra hour.

To read more about laminating: click here.

Step Two: Make the lentil mix.

Fill water in a pot and put the lentils in. Cook lentils on medium flame till they turn mushy. Drain the water out. Mix all the spices with the lentils.

Step Three: Make the lentil filling.

Meanwhile, heat oil in a pan on medium flake. Caramelise the onions with the garlic-chilli paste. Add the lentils and mix thoroughly. Squeeze lemon juice. When the mixture looks dry, grind it in a blender.

Step Four: Stuff the filling in the puff pastry.

Remove the dough from the baking sheet. Stretch it out as long as possible. Since this is a homemade pastry, you have to use a rolling pin to make a rectangle. You can divide your pastry into mini rectangles but I used the long rectangle as it is. Spread the lentil filling on it and fold from the sides.

Pro Tip: Make one giant puff on the long rectangle. 🙂

Step Five: Bake.

Pre-heat the oven at 120 C. Transfer the puff pastry on the baking tray. Bake at 200 C for 20 minutes.

by Aishwarya Khanna

Aishwarya Khanna covers food, films and travel on her website: ghee and maida. Please see this section to know more about her.