2 Hearty Monsoon Recipes from Sheraton Pune!

Pazham Pori fritters

Recipe by Chef Rajinder Sareen, Executive Chef, Sheraton Grand Pune Bund Garden Hotel

Ingredients:

• 1 Ripe Plantain (the riper and blacker the skin, the better)
• 1 cup All-Purpose Flour (Maida)
• 1 tsp Sugar
• 1/4 tsp Baking Soda
• A Pinch of Salt
• A Pinch of Turmeric Powder
• Approximately 3/4 cup Water (adjust as needed)
• Coconut Oil (for deep frying)

Instructions:

1. Prepare the Batter:
   • In a wide bowl, combine the all-purpose flour, sugar, salt, and baking soda. While brown sugar can be used, white sugar is also suitable.
   • Gradually add about 1/2 cup of water, mixing until you achieve a batter that is slightly more fluid than dosa batter. Be careful not to make it too thin, as this can result in excessively oily appams.
   • Stir in a pinch of turmeric powder for colour. This will not affect the taste.
2. Prepare the Plantain:
   • Slice the plantain in half, then cut each half vertically. Further slice each quarter into 2-3 thin pieces.
   • Dip the plantain slices into the prepared batter, ensuring they are evenly coated.
3. Frying:
   • Heat coconut oil in a small kadai until it becomes bubbly. The use of coconut oil is essential for an authentic taste.
   • When the oil is just below smoking point, carefully add the batter-coated plantain slices.
   • Fry until the pieces turn golden brown and crisp.
4. Serving:
   • Drain the fried plantain slices on paper napkins to remove excess oil.
   • Serve the hot Pazham Pori with tea for a delightful snack.

Enjoy this traditional treat with its perfect blend of crispiness and sweetness perfect for the monsoon!

Gur ki Laapsi

Recipe by Chef Rajinder Sareen, Executive Chef, Sheraton Grand Pune Bund Garden Hotel

Ingredients:

1. 5 tablespoons Ghee
2. 1/2 cup Cracked Bajra (Pearl Millet)
3. 5 teaspoons Sliced Almonds
4. 1.5 cups Pre-heated Water
5. 1/4 cup Grated Jaggery (adjust to taste)
6. 1/2 teaspoon Cardamom Powder
7. A Pinch of Saffron (optional)
8. 4 teaspoons Sliced Pistachios

Instructions:

1. Prepare the Bajra:
   1. Heat a heavy-bottomed pan on medium heat and add the ghee.
   1. Once the ghee is hot, add the cracked bajra. Stir continuously until it turns golden brown and releases a fragrant aroma. Ensure constant stirring to prevent burning.
2. Add Nuts:
   1. Add the sliced almonds and sauté for 30 seconds with the bajra. Reduce the heat to low.
3. Cook the Bajra:
   1. Add saffron (if using) and 1.5 cups of pre-heated water to the pan.
   1. Allow the bajra to cook until it becomes tender and the water is almost fully evaporated. You will notice the ghee separating along the sides of the pan.
4. Sweeten and Flavor:
   1. Add the grated jaggery and cardamom powder to the cooked bajra. Mix well.
   1. Continue to sauté for 2-3 minutes until the jaggery is well incorporated.
5. Garnish and Serve:
   1. Turn off the heat and garnish the laapsi with sliced pistachios.
   1. Serve hot for a nourishing and warming monsoon breakfast.

Enjoy this delightful Gur Ki Laapsi with the added warmth of bajra, perfect for cozy monsoon mornings!

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