Flavours of Holi

Flavours of Holi

Festival special

Coconut Coffee Praline
Ingredients

*Cream - 350 gm
*Dark chocolate - 125 gm
*White chocolate - 375 gm
*Instant coffee - 10 gm

Method
*Melt dark chocolate and white chocolate with cream. Then add instant coffee. Set aside to cool and then after half an hour give them the desired shape. Coat these round balls with milk chocolate. Finally coat this with some coconut powder.

Caramel Chocolate Praline
Ingredients
*Sugar - 25 gm
*Glucose - 40 gm
*Water - 120 gm
*Cream - 200 ml
*White chocolate - 250 gm

Method
*Mix and boil the sugar, glucose and water to make caramel. Mix the white chocolate and
cream to make a ganache. Mix together the ganache and the caramel. Make
this mixture into desired shape.

Pista White Chocolate Praline
Ingredients
*Cream - 50 gm
*White chocolate - 150 gm
*Chopped pista - 50 gm

Method
*Mix the cream and white chocolate. Add the chopped pista. Set aside to cool and then after half an hour make desired shape. Coat this with milk chocolate.

Chocolate Raspberry Praline
Ingredients
*White chocolate - 200 gm
*Cream - 100 gm
*Raspberry puree - 50 gm

Method
*Boil the cream and mix chocolate. Set this aside and add puree. Put a thin layer of white chocolate in a heart shaped mould and let it set. Fill the mould
with the raspberry puree and add about her coat of white chocolate. Set this. Garnish with raspberry and pista crumbles, raspberry puree and organic flowers.


Banarasi Mojito
Ingredients
*Marimbulla paan syrup -10 ml
*Bacardi Carta Blanca Rum - 60 ml
*Lime wedges - 6
*Mint leaves - 12
*Fresh lime juice - 15 ml
*Sugar syrup - 15 ml

Method
*Place mint leaves in your palm, Clap to release the aroma and place in the mixing jar.   In the same jar add the Bacardi rum, lime wedges, sugarsyrup.    Add a scoop of crushed ice, stir well and pour in the jar.  Garnish with a mint sprig. Gregory D’Souza, beverage manager, JSM Brands

Vodka Thandai
Ingredients
*Vodka - 60 ml
*Thandai syrup – 45 ml
*Milk – 180 ml
*Sugar syrup – 30 ml
*Strawberry syrup – 20 ml

Method
*Take a blender jar, put some ice with vodka , thandai syrup, milk and sugar syrup and then blend it properly. Take a brandy ballon glass and put some crushed ice in that and put the strawberry syrup in glass and pour the blended drink in the glass. Garnish with
almond flakes.
 
Desi Chatpata Nachos Bhel
Ingredients
*Cornitos Nacho Crisps- 150 gm (10 flavour choice)
*Medium potato - 1 (boiled and diced)
*Tomato – 1 (diced)
*Capsicum – 1/2 (diced)
*Onion – 1 (diced)
*Cucumber – 1 (diced)
*Tamarind chutney - 2 tbsp
*Chunky Salsa - 100 gm
*Boiled red kidney beans- 50 gm
*Coriander chutney - 1 tbsp
*Sliced jalapeño - 5-6 pieces
*Salt and chili to taste
*Grated cheese and coriander leaves chopped to garnish

Method
*Take a bowl and mix all the ingredients except Nachos. Arrange Cornitos Nacho Crisps on to your serving platter. Lay the mixture on it. Garnish with fresh mint and coriander leaves. Serve immediately.

Shivani Tyagi, product development manager, Greendot Health Foods Ltd., Cornitos


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