As part of IFEA’s Food Festival of Women Chefs on International Women’s Day at Sports Club, IFEA and SNS Cooking classes organised the following workshops:
The Cooking with Paneer Workshop was conducted by Chef Nisha Deshmukh, Chef Nisha Vishwakarma and Chef Pooja Verma with the guidance of Chef Shravan Sharma, Novotel Ahmedabad.
The workshop was sponsored by Chaaswala, manufacturer of dairy products like paneer, chaas, ice-cream, etc.
The Dessert Workshop was conducted by Chef Anurag Barthwal and Chef Avanish Kumar Singh, IIHM – Ahmedabad.
The workshop was sponsored by Taj Sharbat.
Healthy Paneer Dish Demonstration by Little Chef Deetya
DISHES TAUGHT
Paneer Galouti Kebab
150 gram paneer
50 gram grated cheese
25 gram fried onion fine paste
50 gram roasted cashewnut paste
15 gram red chilli powder
Salt to taste
2 gram cardamom powder
2 gram clove powder
30 gram Roasted chana powder
10 gram Garam masala powder
10 Mango powder dry
5 Ml Rose water
2 Gram safforn
5 Ml kewara water
25 gram Ghee for frying
50 Gram pineapple sliced, Grilled
Method of cooking
1, First of all grate the paneer
2, Roast the cashew for sometimes and when they cool down then grind them with nutmeg, cardamom and clove to make a powder
3, Fry the chopped onion in a tsp of ghee and then add the ginger paste in it and cook it for sometimes till the raw smell has gone
4, Mix it with the grated paneer. Also, add all the ingredients to make a dough
5, Rest it for 10 Min. Then make equal size of small Pattie from it.
6, Heat a pan with ghee and shallow fry them in a medium heat until the Pattie golden brown from each side.
7, Serve hot on top of grilled pineapple slice, along with chutney, Pineapple relish and tomato salsa, Garnish with mint leaves or coriander leaves and lemon wedges.
Chhena Pistachio Cigar
1, 100 Gram paneer
2, 25 Gram Mava
3, 25 Gram mascarpone cheese
4, 5 no Spring roll sheet
5, 15 gram dry nuts
6, 25 Gram honey
7, 15 Gram Pista flakes
8, 10 Gram rose petals
9, 10 Gram white sesame seed
10, Oil for deep frying
Method of cooking
1, Grate the paneer.
2, Mix paneer with mascarpone cheese, mava and dry nuts, Check for sweetness.
3, Roll the mixture into spring roll sheet.
4, Deep fry the roll into medium heat oil until the roll turns into golden in color.
5, In another pan, on a slow heat keep pan and add honey, add cigar roll tossed with sesame seed.
6, Arrange the rolls in the platter finish with Pista flakes.
DESSERTS TAUGHT
Mascarpone Saffron Cheese Cake
Rose Panna Cotta
