Ah Almonds!

Ah Almonds!

Almond and Chicken Momo 
Ingredients

  • Chicken minced...250gm
  • Garlic, chopped...1 tbsp
  • Carrots, finely chopped...3 tbsp
  • Spring onions, finely chopped...3 tbsp
  • Ginger, finely chopped...1 tbsp
  • Soy sauce...1 tbsp
  • Oyster sauce...1 tbsp
  • Sesame oil...1 tsp
  • Pepper powder...1 tsp
  • Egg...1
  • Almonds, blanched and chopped...½ cup
  • Oil for greasing

Method

  • Place the minced chicken in a bowl.
  • Add all the ingredients except almonds and divide the mixture into equal-sized balls.
  • Roll these balls in the blanched and chopped almonds, and carefully place these small balls on a greased plate.
  • Get the steamer ready and steam these on high heat for 15 minutes.
  • Remove and serve the Momos hot.

(Recipe by Kunal Kapur, MasterChef India judge)

Chocolate and Almond Rum Ball
Ingredients

  • Chocolate sponge eggless cake...    250 gm
  • Dark chocolate (55 - 70 per cent)..    .100 gm
  • Single cream (20-25 per cent fat)...    150 ml
  • Almonds...    100 gm
  • Castor sugar...    100 gm
  • Instant coffee powder...10 gm
  • Dark rum...    15 ml

Method

  • Heat cream in a pan, bring it to a boil and remove from heat. 
  • Add the chocolate and keep aside till slightly cool and then mix well.
  • Toast the almonds in the oven at 180 degree Celsius for 8-10 mins. Roughly chop the almonds.
  • Heat castor sugar in a pan and caramelise, add the roughly chopped almonds and remove the nougat on to a parchment paper. Crush the nougat with a rolling pin till slightly coarse.
  • In a mixing bowl, crumb the chocolate sponge cake till breadcrumb consistency, add half the chocolate ganache, instant coffee powder dissolved in a teaspoon of water, rum,  and mix with hands till the mixture is even in consistency.
  • Now add 2/3 of the crushed almond nougat into the mix and form into small round balls (35-40 gm) and refrigerate.
  • Once slightly set, coat the rum balls with the remaining chocolate ganache.
  • Garnish with almond nougat and serve.

Almond Strawberry Cream
Ingredients

  • Almonds...½ cup
  • Strawberry (fresh)...12-14 pcs
  • Whipped cream...1 cup
  • Holy basil leaves (tulsi)...1 tsp
  • Sugar, powdered...3 tbsp

Method

  • Toast the almond flakes in the oven at 180°C for 4 minutes.
  • Cut the strawberries into 1 cm dices.
  • Whip the cream along with sugar. Do not over whip it or the butter will separate.
  • Mix the almond flakes and strawberries into the cream along with hand torn holy basil.
  • Garnish with almonds and sliced strawberries.

(Recipes by celebrity chef Manish Mehrotra)

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