Written By: Upneet Pansare | Published : January 22, 2019 2:47 PM IST
Try making these tricolour Chicken dimsums this Republic Day
Republic Day this year falls on a Saturday. Why not make these healthy tricolour recipes by Suresh Thampy, Executive Chef, Holiday Inn Mumbai International Airport, to make this Republic Day truly special?
Chicken Dimsum
Ingredients
250g Chicken Mince
10g Ginger
20g Onion
10g Shitake Mushroom
20 ml Sesame oil
100gm Refined Flour
Water As per requirement
Salt As per taste
Method
For Dough
Take refined flour in a mixing bowl add sesame oil bowl followed by salt and water.
Knead the mixture well to ensures that no lumps are formed.
For Stuffing
Take chicken mince in a mixing bowl
Marinate chicken with sesame oil, ginger, chopped onions, chopped shitake mushroom and seasoning.
Preparation
With the use of a rolling pin, flatten the roll in round shape.
Add stuffing inside and start bringing edges close and secure to make momos.
Gnocchi
Gnocchi
Ingredients
2 Potatoes
100g Refined flour
2 Egg
Salt As per taste
Saffron Cream Sauce
100 ml Milk
1g Saffron
30 ml Cream
20g Parmesan Cheese
10g Butter
10g Refined flour
Method
Take a mixing bowl, add refined flour mash potatoes and eggs.
Knead well until smooth and soft.
Prepare soft dumplings
Bring a large pot of salted water to boil.
Add Dumplings cook for 3 to 5 mins until gnocchi have risen to the top. Drain and serve.
Saffron cream sauce
Take a saucepan, warm some olive oil add butter.
After melting butter add refined flour cook until light brown.
Add milk and heat well. Add some parmesan cheese and saffron.
For serving
Plate Boiled gnocchi on a plate and add saffron cream sauce on top.
Tricolour Cheesecake
Cheesecake
Ingredients
800g Cream Cheese
500g Icing Sugar
8 Egg Yolks
15g Corn Flour
15g Refined Flour
200g Fresh Cream
Vanilla Essence Few Drops
150g Cookie Crumbs
75g Low-fat butter
Method
Preheat the oven to 130C. Grease and line the base of a cake tin.
Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten it.
Bake in the oven for 10 minutes until it turns golden. Remove and leave to cool while you prepare the filling.
In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream, Vanilla essence and flour. Gradually add the eggs and vanilla essence beating well between each addition.
Pour the cream cheese mix on the biscuit base then bake in the oven for 45 mins to 130C. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
Once the cheesecake is cooked, turn off the oven and prop open the door and leave the cheesecake to cool in the oven- this prevents the top from cracking.
Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.
