mouthwatering recipes

Savouring delights

Aanchal Gurnani shifted to Mumbai from Pune a few years ago. She truly enjoys the open spaces in the city and considers the infrastructure to be incomparable to any other place in the country. A passionate cook, she loves trying out new recipes whenever she has spare time on hand. Her family, especially her husband, relishes her delightful delicacies. Here she shares two simple, yet mouthwatering recipes...

Beet Cutlet Ingredients: l 5 boiled potatoes l 2 boiled beet root l 1½ cup freshly grated coconut l 1/2 cup coriander l 2 green chillies l 2 slices of bread l 1 small bowl of semolina (suji) l Salt as per taste Method: l Mash the boiled potatoes and add two slices of bread to it. Add salt as per taste and mix it well. Then grate the beetroot and coconut as per above measurement. In a frying pan, put 1 tablespoon oil. When the oil gets hot add cut green chilles and beet root. Cook for five minutes. When it is dry add freshly grated coconut and coriander. Fry for two minutes and leave it to cool. Make balls of mashed potatoes and flatten to circle on your palm. Fill it with the beet and coconut filling made earlier. Then roll in semolina and deep fry in hot oil till golden brown. Serve with green mint and coriander chutney. Shahi Tukda: Ingredients: l Six slices of white bread l For sugar syrup: l 2 bowls sugar l 2 cups water l 3 -4 strands of saffron l For milk rabdi: l 1 litre milk l 1 small pack – Doodh masala l Dry fruit (cashews, pistachios and almonds) finely chopped for garnishing l 2-3 strands of saffron l 1 cup sugar Method: l In a heavy bottom vessel reduce the 1 litre milk to 1/4th. Put the strands of saffron. Keep stirring continuously while milk is reducing. Once the milk has reduced, put the doodh masala and sugar. Stir for few minutes and leave it to cool to normal temperature. Then refrigerate it. In another frying pan, put oil and deep fry the bread slices till they turn golden brown. In another vessel boil two cups of water with sugar and saffron. Boil till sugar melts and it becomes slightly thick. Once syrup is ready leave it to cool. Before serving, dip bread in the syrup and remove it immediately. Keep it for 5 minutes on a serving plate. Put the rabdi (milk mixture) on this bread. Garnish with finely chopped dry fruits and serve cold.