Page 13 - :: Rashtradarpan Magazine - September 2021 ::

RASHTRA DARPAN
Eggless macarons 1 cup desiccated coconut *1/2 tsp cardamom powder
150 grams condensed milk *12-15 strands saffron , soaked in 1/2
Butter for greasing tsp warm milk
Modak mould *2 drops yellow food color , if needed
Ratatouille Let’s start cooking Instructions
To begin with making Oreo Mo- 1.In a large mixing bowl, mix togeth-
dak Recipe, Take all the biscuits and er the room temperature ghee (make
remove the creamy portion of the sure it is solid and not melted), and
biscuits in a mixing bowl. icing sugar till it’s creamy and fluffy.
Grind the biscuits to a fine powder in Make sure that you beat the mixture
Ingredients: a mixer grinder. Take it out in a bowl. till it changes color to light yellow and
37.5 g aquafaba Add some condensed milk to the bis- becomes fluffy. This is really important
for making perfect nankhatais.
cuits powder and mix it properly.
55 g icing sugar For stuffing take the biscuits cream and 2. Now, add in wheat flour, all purpose
55g almond flour add desiccated coconut to it and give it flour, besan, semolina, baking powder
33g caster sugar
a nice mix. and salt using a sieve. Mix everything
Instructions: Take the modak mould and grease the gently with light hands till it forms a
1. In a bowl sift in almond flour and ic- modak mould with little butter. dough. I did not use any milk, but if
Ingredients: ing sugar and set it aside. Press the biscuit and condensed milk your dough is not coming together,
VEGGIES 2. In another clean bowl, add in aqua- mixture in the mould and shape it . you can use little milk, starting with
Remove the excess mixture. You can do 1 tsp at a time. Don’t over mix the
2 eggplants faba and start whipping at medium low it with your hands. dough, otherwise it will become too
6 tomatoes speed. Once the aquafaba gets slightly Using a finger, make a hole in this and soft. If that happens, you can keep it in
2 yellow squashes foamy, increase the whipping speed to add your prepared stuffing of cream the fridge for 10 minutes to firm it up
2 zucchinis high and start adding caster sugar in and desiccated coconut. Shape the a little.
SAUCE small batches. modak properly. 3.Divide the dough into three equal
2 tablespoons olive oil 3. Once you reach soft peaks, add in Now slowly remove the modak and parts, one for each flavor - rose, pis-
1 onion, diced a few drops of gel food colour of your keep it on a butter paper or a greased tachio and saffron-cardamom. Now,
4 cloves garlic, minced choice and continue to whip till you plate. add the ingredients of each flavor to its
1 red bell pepper, diced reach stiff peaks. This can take 7-8 min- Keep it in the fridge for some time and separate dough.
1 yellow bell pepper, diced utes. then serve. 4.Shape the dough for each flavor into
salt, to taste 4. After reaching stiff peaks, carefully You can serve them as a parshad. 10-12 balls that are of equal size, using
pepper, to taste fold in the almond flour and icing sugar a weighing scale to ensure that they are
28 oz can of crushed tomatoes (795 g) that was set aside before. BY-Kalki Kitchen of the same weight.
2 tablespoons chopped fresh basil, from 5. Use the cut and fold method and 5.Flatten them slightly and place them
8-10 leaves check the consistency of your batter af- on a lined baking sheet.
HERB SEASONING ter every two-three strokes of mixing. Rose Pistachio 6.Preheat the oven at 350°F / 175°C
2 tablespoons chopped fresh basil, from (With the rubber spatula, starting on Saffron and bake the nankhatais for 12-15
8-10 leaves the top, cut down from the centre of the minutes (it may vary depending on
1 teaspoon garlic, minced mixture to the bottom of the bowl, then Nankhatai
2 tablespoons Chopped fresh parsley draw the scraper quickly toward you
2 teaspoons fresh thyme against the edge of it, and up to the left
salt, to taste and out. You are thus bringing a bit of
pepper, to taste the mixture at the bottom of the pan on
4 tablespoons olive oil the top.)
6. Once you reach a consistency where
Preparation: your batter freely falls off the spatula,
1. Preheat the oven for 375˚F (190˚C). you can transfer the batter into a piping
2. Slice the eggplant, tomatoes, squash, bag and pipe individual shells on your
and zucchini into approximately ¹⁄₁₆- baking tray lined with silicone mat.
inch (1-mm) rounds, then set aside. 7. After piping, let shells rest for 15 min-
3. Make the sauce: Heat the olive oil in utes till they form a skin on top. Mean-
a 12-inch (30-cm) oven-safe pan over while preheat your oven at 140-degree
medium-high heat. Sauté the onion, C.
garlic, and bell peppers until soft, about 8. Bake for 30-35 minutes. Let it cool
10 minutes. Season with salt and pep- down completely and fill with your fa-
per, then add the crushed tomatoes. Stir vourite filling.
until the ingredients are fully incorpo- Recipe Courtesy:
rated. Remove from heat, then add the Bake_with_Shivesh
basil. Stir once more, then smooth the
surface of the sauce with a spatula. Oreo Chocolate
4. Arrange the sliced veggies in alter- Ingredients: your oven) till the base turns slightly
nating patterns, (for example, eggplant, Modak Recipe *1/2 cup ghee , 60 grams in semi-solid brown. They may seem little wet from
tomato, squash, zucchini) on top of the form (not melted) the top, but will become crunchy as
sauce from the outer edge to the middle *6 tbsp powdered sugar or confection- they cool down. Don’t over bake them
of the pan. Season with salt and pepper. ers (icing) sugar , 60 grams or they will turn hard.
5. Make the herb seasoning: In a small *1/3 cup wheat flour 7.Once done, let the nankhatais cool
bowl, mix together the basil, garlic, *5 tbsp all purpose flour for 5 minutes on the tray. They will
parsley, thyme, salt, pepper, and olive *1/3 cup besan (gram or chickpea firm up as they cool. Then move them
oil. Spoon the herb seasoning over the flour) to a wire rack till they are completely
vegetables. *1 tbsp semolina cool.
6. Cover the pan with foil and bake for *1/8 tsp baking powder 8.Your nankhatais in 3 different flavors
40 minutes. Uncover, then bake for an- *1/2 tsp salt are ready!
other 20 minutes, until the vegetables Rose Nankhatai
are softened. *1/2 tsp rose essence Recipe Notes
7. Serve while hot as a main dish or *2 drops red food color , or as per your •Make sure that you use a preheated
side. The ratatouille is also excellent the required color oven otherwise the nankhatais will
next day--cover with foil and reheat in a *rose petals , for garnish become flat.
350˚F (180˚C) oven for 15 minutes, or Pistachio Nankhatai •Don’t over bake the nankhatais other-
simply microwave to desired tempera- *1 1/2 tbsp pistachio , coarsely ground wise they will become hard. Take them
ture. *1/2 tsp pistachio essence out of the oven as soon as the base
Recipe courtesy: *2 drops green food color , or as per
Robin Broadfoot (Tasty Team) Ingredients: your required color turns slightly brown.
3-4 Oreo biscuits packet Saffron-Cardamom Nankhatai Author: Nidhi Bothra

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