Republic Day Dessert Recipes

Ingredients Quantity

Roasted Cashew nuts Powder 400gm

Salted White Cheese 500gm

Parmesan Cheese 150gm

Fresh Creame 50ml

Oven Dried Orange Carrot 300gm

Oven Dried Asparagus 300gm

Garlic Butter Bread Crumb 100gm

Garlic 50gm

Leeks 50gm

Oregano 1 pinch

Olive oil 30ml

Salt n pepper According to taste

Method

· Heat a pan and stir cashew nuts powder and cheese together until it mix together

· Once the cheese gets melt, add fresh cream into it and try to keep it warm.

· Lay the Carrot and Asparagus in the pre heated oven for 25 to 30 minutes and make puree.

· Heat a pan add Olive oil, sauté Garlic and leeks add Carrot puree, Parmesan Cheese and seasoning keep warm, same way cook the Asparagus as well.

· Pour the paste, layer by layer without mixing, into an oil coated tray.

· Sprinkle garlic buttered bread crumbs and spread well and allows it to cool down.

· Once cooled, cut into square or diamond shaped pieces.

· Serve with coffee or drinks

Kiwi and Orange Cheese Cake

Ingredients Quantity

Unflavored Gelatin Powder 1 tbsp.

Cream Cheese / Soft Cottage Cheese / Silicon Tofu 300gm

Water ¾ cup

Plain Yogurt 2 tbsp.

Sugar ⅓ cup

Lemon Juice 2 tbsp.

Water 80gm

Orange Pulp ¼ cup

Kiwi Pulp 80gm

Pre-Made Pie Crusts

Method

· Mix together 1 tbsp. gelatin powder and water in a small bowl.

· In a bowl, take a spoon and stir cream cheese until it softens.

· Put the gelatin mixture in the microwave and heat until it liquefies.

· In a bowl, add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and blend well.

· Mix one teaspoon gelatin mixture in both fruit pulp separately.

· Pour kiwi pulp mixture into pie crust in cake ring than cream cheese and finally spread orange pulp on top.

· Refrigerate for 3 hours and serve cold

Executive Chef Anil Dahiya The Bristol Hotel, Gurugram Bornto a royal Jaat family where men were not commonly allowed into the kitchen, Executive Chef Anil Dahiya broke the rule and entered the culinary world with great enthusiasm. He started his hospitality journey in 1996, when he got his Diploma in Hotel Management from the Institute of Hotel Management , New Delhi. He began his career under their kitchen management scheme from the Oberoi hotels. He spent several years with the Oberoi hotels, followed by InterContinental Hotels Group (IHG), ITC and Lemon Tree Hotels. He is currently the Executive Chef of The Bristol Hotel, Gurugram. Chef Dahiya has amassed a great deal of knowledge and developed numerous culinary skills, having worked with many renowned chefs such as Chef Vincent Joseph, Chef Michael Beechey, Chef Marshal and Chef Sadhu Rohilla. He takes pride in creating and experimenting with new techniques and ingredients. Chef Dahiya loves to cook food in numerous ways, utilizing different unique techniques. He has appeared on various cooking shows on television such as “KUCH KITCHEN SE” on Sahara Samay on Sahara NCR.

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