THANDAI MASALA POWDER

Thandai is one of the drinks made for Holi Festival in India, which is served to the guests and their families on Holi. It is very popular drink in North India made with a combination of nuts and spices, very refreshing and a great body cooler. I want to make it at home from last so many days but somehow it got missed and I used store brought one, but finally I tried it at home, the flavour is so awesome. Thandai can be used as a refreshing summer drink. Its really easy to make and you can store it in an air tight container. 

INGREDIENTS:

20-25 Almonds / Badam [1/2 cup]

20-25 Cashews / Kaju [1/2 cup]

25-30 Peppercorns / Kali Meeri

2 tablespoon Poppy Seeds / Khus Khus

20-25 Green Cardamom / IIaychi

2 tablespoon Fennel Seeds / Saunf

2 tablespoon Melon Seeds

15-20 Saffron Strands / Kesar

2 tablespoon Rose Petals

¼ teaspoon Nutmeg Powder / Jaifal

METHOD:

STEP 1 – Add peppercorns, poppy seeds, fennel seeds, melon seeds, green cardamom and dry rose petals in a mixer jar and blend it.

STEP 2 – Then add other ingredients in it and grind to a smooth fine powder.

STEP 3 – Remove and store it in an air tight container for up to weak.

THANDAI MOUSSE

Thandai is a chilled drink with a mixture of dry fruits like almonds, cahsews, melon seeds, poppy seeds and some other things. This powder mixture is added in chilled milk and that is how thandai is prepared. It is a native to India and is often associated with Maha Shivratri and Holi Festival. This is actually a refreshing drink especially for summers which acts as a body coolant too. Today I am sharing a recipe of thandai with a twist….hope you all like it. The mousse is prepared with white chocolate and whipped cream and then covered with white chocolate ganache and garnished with some dry and crushed rose petals and chocolate garnishes. Here I used my homemade thandai masala for my recipe but you can use store brought too.

INGREDIENTS:

1 tablespoon ready thandai masala powder

½ Cup Fresh Cream

¾ Cup White Chocolate, chopped

1 Cup Whipped Cream

1 teaspoon Saffron Water[see notes]

¼ Cup White Chocolate Ganache

6-7 Dried and Crushed Rose Petals for garnishing

Silver Warq for garnishing

Some Chocolate shavings or chocolate garnishes

METHOD:

STEP 1 – Heat cream in a non-stick sauce pan and bring it to boil.

STEP 2 – Add thandai masala powder in it and mix well.

STEP 3 – In another bowl take chopped white chocolate, add hot cream-thandai masala mixture over it.

Mix it well till the chocolate melts.

STEP 4 – Add whipped cream in it and fold it well. Your chocolate thandai mousse is ready.

STEP 5 – Fill the individual small moulds with mousse and tap once or twice.

STEP 6 – Freeze the mousse for 1-2 hours.

STEP 7 – After 2 hours, remove from freezer and demould the mousse on a wire rack.

STEP 8 – Take white chocolate ganache in another bowl and add saffron water / saffron syrup in it and mix well till get combined well.

STEP 9 – Pour this ganache on top of the set mousse. Keep them on wire rack till the extra ganache drop down in the plate.  [see notes]

STEP 10 – Take dried and crushed rose petals in another bowl and apply crushed petals on the sides of base of each set mousse.

STEP 11 – Place each prepared mousse on an individual mini cake board and then place on a serving plate.

Garnish with chocolate shavings or chocolate garnishes and serve.

Serve this chilled set mousse immediately otherwise it starts to melt and enjoy.

NOTES: *Here I used saffron syrup instead of saffron water.

              *Place a plate under the wire rack before pouring ganache over the mousse. It helps to collect the extra chocolate ganache in it.

CHEESY CHUTNEY BOMBS

 Cheesy Chutney Bombs are the perfect evening snack or an Indian vegetarian starter recipe. These bite size balls full of flavors, aroma and tasty. Super easy side dish for pizza night, spaghetti night or birthday parties, potlucks, evening snacks or breakfast. Recipe is nothing but balls made with boiled potato, poha and paneer and stuffed  with 2 types of cheese and coconut chutney and deep fried to golden yumminess. There is nothing better than diving into soft, warm, cheesy, gooey, heavenly and piping hot chutney bombs right from kadai. This recipe is fastest and easiest recipe and very quick which needs ingredients that are easily available in your pantry anytime. I made it couple of times earlier and my family just loved it.

INGREDIENTS:

For Outer Cover:

2-3 Boiled Potatoes, grated

½ Cup washed, soaked and drained Beaten Rice /Poha

½ Cup Paneer, grated

½ teaspoon Cumin Seeds/ Powder

½ teaspoon Garam Masala Powder

Salt as needed

1 teaspoon Chilli Powder

For making Chutney:

½ Cup Fresh Coconut, grated or chopped finely

½ Cup Coriander, chopped

1-2 Green Chillies

½ Inch Ginger

2-3 Garlic Cloves

1 teaspoon Lemon Juice

Salt as needed

Other Ingredients:

Wet Paste [All Purpose flour + water mixture]

Bread Crumbs for coating

2-3 tablespoon Grated Cheese [ Mozzarella + Processed Cheese]

Oil for frying

Chutneys of your choice for serving

METHOD:

For Making Cover:

STEP 1 - In a mixing bowl, add boiled and mashed potatoes with soaked poha, grated paneer, salt, cumin seeds, garam masala powder and chilli powder.[see notes]

STEP 2 – Mix it well and knead it like a dough and keep it aside.

For making Chutney:

STEP 1 – In a mixer jar, add all ingredients for chutney and grind them to a thick chutney. We need thick chutney for stuffing into potato balls.

Keep it aside.[see notes]

How to proceed:

STEP 1 – Divide the potato mixture in equal portions. Now grease your hands with little oil and take one small portion of potato mixture.

STEP 2 – Start rolling it in to a disc.

STEP 3 – Stuff it with some chutney and some grated cheese and start closing the sides.

STEP 4 – Close the sides well and make a ball with it.  

STEP 5 – Make sure there are no open ends or surfaces. Likewise, make all the balls ready and keep aside.

STEP 6 – Heat oil in a wide kadai on medium flame.

STEP 7 – Keep everything ready on your kitchen counter like flour paste, bread crumbs and chutney bowl.

STEP 8 - Now deep one ball in the flour paste and then roll it over bread crumbs and coat them well. [see notes]

STEP 9 – Once the balls are ready,

drop few in hot oil and deep fry them till golden brown from all sides.

STEP 10 – Remove with a slotted spoon and drain excess oil on tissue paper or kitchen towel and ready to serve.

Serve hot chutney bombs with tomato ketchup and mint chutney and enjoy.

NOTES: *We are using poha/ beaten rice here, so keep in mind that you have to wash them and then soak them for 15-20 minutes before using it. Boil, peel and grate the potato, grate the paneer too and keep ready.

           *It is very important to make the chutney little bit thick in consistency otherwise it will be very difficult to stuff it. So grind it without water or use very little water.

           *Gently roll the ball between your palms so that all bread crumbs get stuck to the ball and do not come out while frying.