Category: Fusion

GUJRATI DHOKLA PIZZA


We all love a good Pizza! Khatta Dhokla topped with caramelized onions, capsicum, cheese and baked to perfection will leave you craving for more. This lip smacking fusion pizza recipe is a must try. Serve it as an appetizer for your party and wow your guests.

It is a fusion recipe. Khatta Dhokla batter is made with dahi, rice and dals, which is then fermented, and finally steamed. In this recipe I have added carrots, mint leaves and green chillies to the batter after fermentation. The result is a healthy soft spongy dhokla which makes a delicious base for a pizza.

INGREDIENTS:

  • For the Khatta Dhokla
  • 1 cup Rice
  • 1 cup White Urad Dal (Whole)
  • 1 cup Chana dal (Bengal Gram Dal)
  • 3 Green Chillies , chopped
  • 1 inch Ginger , chopped
  • 1/2 cup Curd (Dahi / Yogurt)
  • Salt
  • 1 Carrot (Gajjar) , grated
  • 1/4 cup Mint Leaves (Pudina)
  • For the topping
  • 3 Onions , thinly sliced
  • 2 Green Bell Pepper (Capsicum) , thinly sliced
  • 3 tablespoon Britannia Cheezza , grated
  • 2 tablespoon Tomato Basil Pasta Sauce
  • 2 tablespoons Sweet corn
  • 2 Black olives , sliced

INSTRUCTIONS:

  1. To begin making the Gujarati Dhokla Pizza Recipe we will first make the Khatta Dhokla.
  2. Soak rice, urad dal and chana dal all together for about 5 to 6 hours.
  3. After six hours, add the soaked rice and dal along with curd, 1 green chilli, ginger and salt to taste into a mixer grinder and grind to a smooth batter. Ferment the batter for 8 hours to overnight.
  4. The curd actually helps in making the batter a little sour.
  5. After the batter has fermented, add the grated carrots, green chillies, mint leaves and mix well to combine. 
  6. Place a dhokla steamer with little water on heat to steam the Khatta Dhokla in.
  7. Spoon the batter into a greased dhokla plates and steam it on high heat for 10 minutes.
  8. So while the dhokla is steaming, we will prep the toppings for the pizza.
  9. Add oil into a preheated pan; add the onions and capsicum and saute on medium heat until the onions turns soft and get’s a caramelized texture. Once done, turn off the heat and keep aside.
  10. Preheat the oven to 220 degrees celcious for 10 minutes.
  11. Now check if the Khatta Dhokla is cooked. You will know its done, when you put a tester like a knife and it comes out clean.
  12. Let the dhokla cool for 5 to 10 minutes before removing from the steamer and place it on a baking tray.
  13. Smear the dhokla with the tomato basil sauce, top it with the caramelized onions and capsicum and sprinkle some sweet corn and black olives around. Top the Dhokla with some grated cheese and bake for 8 to 10 minutes till the cheese melts.
  14. Serve Gujarati Dhokla Pizza as an appetizer for your next party .

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SAFFRON AND APPLE RICE KHEER

Saffron and Apple Rice Kheer is a rich, creamy, and sweet dessert. You will love the flavors of cardamom and rose water that compliments this dessert perfectly. Rice kheer topped with apple sauce is a perfect and unique fusion for festive seasons.

A plain rice kheer can also be served with your favorite jam as a topping. You can also drizzle one of your favorite sauces like caramel, chocolate, or strawberry.  Yes, it is that versatile.

You can also check my other kheer recipes PAAN KHEER/ BETEL LEAVES KHEER, STRAWBERRY – KHEER, Kesari Kheer (Chawal Ki Kheer)

INGREDIENTS:

  • ¼ cup basmati rice or Jeera rice
  • 1 litre fresh milk
  • ¾ cup sugar
  • 1 tablespoon rose water
  • ¼ teaspoon cardamom powder
  • For soaking saffron
  • ¼ teaspoon saffron strands
  • ¼ cup chilled milk

FOR APPLE SAUCE :

  • 3 apples
  • ¼ cup sugar white/brown
  • ⅛ teaspoon of cinnamon powder

INSTRUCTIONS:

  1. Wash the rice until the water looks clear. This will take about 2 or 3 washes. Add fresh water and soak the rice for a minimum of 30 minutes.
  2. Soak the saffron strands in ¼ cup of chilled milk for 15 minutes.
  3. Heat 1-liter fresh milk in a saucepan on medium flame. Once the milk starts to boil gently, add only the soaked rice and discard the water.
  4. Simmer the milk with rice on low flame for about 45 to 50 minutes. Keep stirring every 5 minutes to avoid the kheer from sticking to the bottom.
  5. After 50 minutes you will see that the milk mixture is now reduced to half. The kheer will now look thick and grainy. Add sugar, soaked saffron milk, rose water, and cardamom powder. Stir gently and simmer on low flame for 5 minutes.
  6. Turn off the heat and let it cool down to room temperature.

FOR APPLE SAUCE:

  1. Peel and finely chop 3 apples. Cook the chopped apples with a half a cup of water, sugar, and a pinch of cinnamon powder.
  2. Stir well, place the lid and cook on low flame for 20 minutes occasionally stirring.
  3. Once the water is dried and apples are cooked through, add a pinch of saffron soaked in water.
  4. Try to mash the cooked apple chunks with the ladle. Turn off the heat and let it cool down to room temperature.
  5. In a single serving glass or bowl, layer the rice kheer and top it with a tablespoon of apple sauce. You can either serve it warm or chilled.

If you have tried this dish, kindly give the feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram.

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BLUE VELVET CAKE MODAKS

Ganesh Chaturthi celebrations cannot be complete without Modak. Try something different this year and make our quick and easy Cake Modak Recipe.⁠

INGREDIENTS:

  • 1. Cake crumbs 1 cup
  • 2.white chocolate chips 1tbsp
  • 3.whipped cream 1tbsp
  • 4. Dark chocolate 1/2 cup
  • 5.Colourful sprinkles 1tbsp
  • 6. Modak moulds as needed

INSTRUCTIONS:

  1. Make coarse cake crumbs, just like bread crumbs texture.⁠
  2.  Mix all ingredients together except chocolate and keep aside from 10 minutes.⁠
  3. Shape them with modak moulds or hand, keep in a cool place⁠
  4.  Melt chocolate on a double boiler. Dip the modak in chocolate and cool.⁠
  5. You Can also be served as it is without chocolate.⁠
  6. decorate with some colourful sprinkles .
  7. You can use any cake in this recipe.

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BOONDI LADOO CHEESE CAKE

Have too many boondi laddoos at home ? Try out this innovative Boondi Laddoo Cheesecake recipe. Prepared with yoghurt, paneer and whipped cream and boondi laddoos and biscuits .This is delicious dessert recipe that your loved once would love to have .It will give a modern twist to your leftover laddoos and a brand new sweet dish recipe to flaunt among the guests. Try it .

INGREDIENTS:

For no-bake boondi ladoo cheesecake recipe:

  • 200 gm paneer
  • 2 medium boondi ladoo mashed
  • ¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
  • 1/4  cup white granulated sugar reduce according to your taste.
  • ½ cup Heavy whipping cream or fresh cream or malai

For no-bake boondi ladoo cheesecake recipe:

  • 200 gm paneer
  • 2 medium boondi ladoo mashed
  • ¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
  • 1/4  cup white granulated sugar reduce according to your taste.
  • ½ cup Heavy whipping cream or fresh cream or malai

INSTRUCTIONS:

Making the bottom crust:

  1. Prepare the pan for the cheesecake. If you want to make round big cheesecake then use 9 inch or 6-inch diameter springform pan or tart pan which has a removable bottom.
  2. Generously grease the pan (bottom and sides) with butter and keep it aside.
    Or if you want to make individual serving cheesecake then use the muffin pan.
  3. Line the muffin pan with cupcake liners.
  4. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of the pan.
  5. I used the bottom of the glass to press it tight and even.
  6. keep in refrigerator to set for about 15-20 minutes to set.

Making  cheesecake filling:

  1. Take heavy cream in a bowl. Make sure it is chilled.Whip it till you get a stiff peak. keep it aside.
  2. Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
  3. Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
  4. I am adding some mashed boondi laddoo here .
  5. Let it chill for 6-7 hours or overnight in the fridge
  6. Once chilled and set. remove it. Decorate with some more boondi ladoos .
     

 

  1. wp-16231695229414581231542187208591.jpg

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HEART SHAPED THANDAI FLAVOURED PAAN COCONUT GUJIA

As spring nears, every Indian household gears up to celebrate the most colorful festival of the year – Holi! With festivities in full swing, you can feel the energy and enthusiasm in the air.

Talking about delicacies, today I am sharing with you a drool-worthy gujiya recipe that is a must-have on Holi. 
I love to create fusion recipes , So in gujiya I added paan and gulkand and made them in my favorite heart shape.

Crispy and flaky traditional Gujiya recipe is rich and delicious. Packed with the goodness of desiccated coconut and dry nuts, its a perfect sweet for any Indian festival. 

INGREDIENTS:

FOR STUFFING:

  • ¾ cup dry coconut / kopra / desiccated coconut
  • 1/4 cup powdered sugar
  • 1 tbsp poppy seeds / khus khus
  • 5 cashews (chopped)
  • 10 rasins (chopped)
  • 5 almonds (chopped)
  • ¼ tsp cardamom powder
  • 3,4 Paan (betal) leaves chopped
  • 2,3 drop green colour( optional)
  • 1 tbsp gulkand

FOR DOUGH:

  • 1 cup maida / all-purpose flour / plain flour
  • salt to taste
  • 2 tbsp ghee (hot)
  • ½ cup warm milk (or as required to knead dough)
  • 1 tbsp thandai masala

INSTRUCTIONS:

GUJIA DOUGH RECIPE :

  • firstly, in a large mixing bowl take maida and salt to taste & thandai masala.wp-16163365080122370631362098811156.jpg
  • further pour very hot ghee over maida.
  • now rub and crumble the dough well between your hands.
  • furthermore, add milk and knead the dough.
  • further, cover with a moist cloth and rest for 30 minutes. 

GUJIA STUFFING RECIPE:

  • firstly, in a large mixing bowl take dry coconut
  • further add powdered sugar and poppy seeds
  • further add chopped dry fruits & Paan leaves.
  • then add cardamom powder and gulkand and  mix well.
  • finally, the stuffing is ready to prepare karanji. keep aside.wp-16163365082518582520452151663921.jpg 
GUJIA RECIPE:
  1. now pinch a small ball sized dough and roll it to a ball.
  2. further, roll to a slightly thick puris and cut to a round shape.
  3. .Like a blanket place this rolled out dough over the mouldwp-1616336508479924689078584412824.jpg
  4. Fill the gujiya mixture at the base. Apply water along the edges.
  5. put another puri the top and firmly press the mould- seal the edges.
  6. Using a knife trim off the excess dough and mix it with rest of the dough.wp-1616336508690938435408266896835.jpg
  7. Perfectly shaped gujiya in a mold. This is how the finished gujiya looks like.
  8. All the gujiyas should be sealed properly or they will open up during frying, leaving a mess.
  9. Gujiyas are ready for an oil bath.wp-16163365088453028671746190418448.jpg
  10. furthermore, deep fry the gujiyas till they turn golden brown.
  11. finally, drain over the kitchen towel and serve.
    wp-161633653454782359487237580098.jpg

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SHRIKHAND PARFAIT :THE SWEETEST WAY TO CELEBRATE HOLI

Shrikhand is a dessert that is popular in the Western states of India and is made with yogurt that has been hung in cheesecloth and strained until it is thick and creamy. The yogurt is typically flavored with saffron and cardamom, but you can also add Alphonso mango purée , strawberry, grapes etc.

Fusion of our authentic Shrikhand and plating it as parfait is the beauty of this recipe. First step is to prepare the shrikhand and then next, plate it (or shall i say glass it lol) along with biscuit crumbs, top with chopped fruits and put whipped cream on top!

INGREDIENTS:

For the shrikhand:

  • 3 cups plain curd
  • 1/2 teaspoon saffron
  • 1/2 tablespoon warm milk
  • 1/4 cup powdered sugar
  • 1/2 tablespoon cardamom seeds, finely crushed
  • 1/4 cup unsalted shelled pistachios, chopped, plus more for topping
  • 1 tablespoon charoli seeds or pine nuts, plus more for topping

    24 cookies (I prefer Britania marrie )
    1/2 cup Chopped strawberries

For the vanilla whipped cream:

  • 2 cups cold heavy cream
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla  extract

INSTRUCTIONS:

  1. To make the shrikhand, place a strainer over a bowl. Cover the strainer with 3 layers of cheesecloth.
  2. Pour the yogurt into the cheesecloth. Pull up all the corners of the cheesecloth and twist it tight. Place a plate and a heavy jar or can on top of the cheesecloth. Refrigerate for 8 hours.
  3. The next day, add the saffron to the warm milk and let it bloom for 5 minutes. Remove the yogurt from the cheesecloth and place it into a medium bowl.(You can use ready made hung curd ( chakka ) too).
  4. Whisk in the powdered sugar, bloomed saffron and milk, and cardamom. Whisk until well incorporated. Place plastic wrap directly onto the surface of the yogurt and refrigerate for 4 hours.
  5. While the shrikhand is chilling, toast the pistachios and charoli seeds in a skillet over medium heat for 3 to 5 minutes, or until fragrant. Once done, pour into a bowl and set aside to cool. Add the  biscuits to a blender and pulse until you have coarse crumbs. Set aside.
  6. After the shrikhand has rested, whisk the shrikhand for 2 minutes so it’s nice and fluffy. Spoon the shrikhand into a piping bag and snip off the tip of the bag so there is a 1-inch opening. Set aside.
  7. To make the whipped cream, add the cream, sugar and vanilla to a large cold bowl. Use a hand mixer to whip the cream on high for 5 minutes, until it forms stiff peaks. Spoon into a piping bag and snip off the tip of the piping bag so there is a 1-inch opening. Set aside.

    To assemble the parfait, spoon 1/4 cup of the speculoos cookies crumbs into the bottom of each of 6 cups.

  8. Pipe about 1/4 cup of the shrikhand on top of the cookie crumbs. Spoon 1 tablespoon of strawberries on top, and then top with whipped creamwp-16147880579502866378906678924522.jpg

  9. Sprinkle the chopped pistachios and charoli seeds on top. Refrigerate until you are ready to serve.wp-16153087371908367347990024408716.jpg

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