It’s that time of the year again when we can’t keep calm. Diwali is almost here and we can’t wait to add on those extra kilos by relishing on some mouthwatering delicacies. But aren’t you just tired of the same old gujias and shakkarpaaras? Want a change of taste? We have got your back. We reached out to Chef Anurudh Khanna, Multi Property Executive Chef - The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa to find out some refreshingly new recipes for this festive season.
Here are two of his favourite recipes which can easily be made at home for festive gatherings.
Fig Spiced Cake with Cream
- Dried figs 1 pound
- Buttermilk ½ cup
- All-purpose flour 1 ½ cups
- Baking powder 1 teaspoon
- Baking soda ½ teaspoon
- Salt ½ teaspoon
- Ground cinnamon ½ teaspoon
- Ground cloves ½ teaspoon
- Butter ½ cup
- White sugar 1 cup
- Eggs 2
- Vanilla extract 1 teaspoon
- Chopped walnuts 1 cup
- Whipped cream 1 cup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Place the stewed figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 1/2 cup of the liquid.
Cut the figs into 1/4 inch cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
Apply whipped cream on top, cool and serve.
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Rocky Road Brownies
- 1 cup less 1 tablespoon all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 1/2 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 1 1/4 cups sugar
- 1 large egg
- 2 large egg whites
- 2 teaspoons vanilla extract
- 8 regular-size marshmallows
- 1/3 cup white chocolate chips
- 1/3 cup milk chocolate chips
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray.
Thoroughly whisk flour, baking powder and salt in a small bowl.
Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350°F.
Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Sprinkle chips over the top.
Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. Let cool completely in the pan on a wire rack for about 2 hours. Cut into 16 brownies (190 calories each).