Daddy always knew everything. He was my Superman, my hero, the person I loved most in the world, more than Mom. As a little girl I would hop, skip beside him holding his little finger tight, as if it was my anchor, something which would be my sturdy support and never fail me, never let me fall. And it never did. I was always his princess till his last breath and he my ROCK.
They say I am a mirror image of Daddy and I prided myself at being called Daddy's little princess. It was indeed a blessed life growing up under the umbrella of his love and blessings.
Well daddy you may be far far away, a star amongst the Galaxy of stars, but every single word that I have learnt from you remains embedded in my soul. I have and will continue to declare proudly to the world that you are my hero and no one can ever take that mantle in my life, in this lifetime. I have been truly blessed to be born as your girl Daddy and I still love you the most in this whole wide world.
Daddy loved to experiment with food. He was a brilliant cook himself. Daddy made the best Biryani ever. Also during Lakshmi Puja(INDIAN Festival) which was celebrated with great pomp in my home, daddy was at his cooking best, dishing out khichuri, labrar torkari, chatni, phul kofir torkari etc. ( BENGALI traditional dishes), which were so delicious that family and his friends remember even to this day.
Daddy was not only a huge fan of Charlton Heston, he made it a point to watch all his movies and loved Benhur the most. Sofia Lauren was his favourite actress and I could not convince him to like Audrey Hepburn more who was my favourite. Daddy also had the knack of infusing INDIAN flavours into his favourite International dishes. His beloved English Pie had a chicken butter masala filling and Italian Pasta was dressed in his best loved Sea Food curry sauce.
I really don't know what he would have said after trying out my Mango Phirni Tart, but he would surely be delighted that I brought two of his favoured dishes Tart and PHIRNI together into a delicious marriage of flavours and textures. As Mango was Daddy's favourite fruit and he loved eating mangoes in some form or the other throughout the year, I just couldn't skip mango in a dish which was my ballad of love for him.
AUTHOR : PIYALI
YIELDS : 8 PIECES
CUISINE : FUSION
TYPE : DESSERT
TIME : 30 MINUTES PREP+30 MINUTES COOKING+30 MINUTES TO REFRIGERATE THE TART CRUST+ 10 MINUTES FOR ASSEMBLING+OVERNIGHT REFRIGERATION OF MANGO PHIRNI TART
TYPE : DESSERT/SWEET
TIME : 15 MINUTES PREPARATION + 30 MINUTES COOKING TIME
INGREDIENTS :
1) 1 Ltr Milk
2) 4 Tbsp Rice uncooked (I love using any fragrant rice )
3) 1/2 Cup Ripe Mango Puree (1/2 Cup = 125 ml/ 8 Tbsp)
4) 12 Tbsp of Condensed Milk (3/4 Cup )
5) 10-15 Whole Pistachio
6) 1 Tsp of Gelatin powder mixed with 2 Tbsp of hot water
FOR GARNISHING :
Nuts and Mango slices
COOK WITH ME IN EASY STEPS :
STEP 1:
Wash the rice in a colander and drain. Transfer to a bowl and Soak the raw rice covered with enough water for 1/2 an hour. Drain all the water and grind the rice to a coarse paste. Add 1/4 Cup (60 ml ) to the paste , mix and keep aside.
Puree mango and keep it ready for use.
Soak the Pistachios covered with hot water for 15 minutes. Remove their skins and chop them thinly.
In a bowl add the gelatin powder and pour hot water over it. let it stand for at least 20 minutes before it is ready to use.
STEP 2:
Take a thick bottom pot with the milk in it. Get it to a rolling boil and reduce the flame. Now add the rice paste along with the water to the milk stirring continuously so that the rice paste doesn't form lumps nor settles down at the bottom of the pot and therefore does not Mix well. Next On low flame reduce the milk, till it thickens and almost reduce to half. Keep stirring in between so that the milk does not stick to the bottom and burn. Scrape out the sides of the pan occasionally, as this will make the milk more thicker and creamier.
When the milk almost thickens, add in condensed milk. Stir continuously while adding so that it mixes well. You know that your PHIRNI is ready when the pouring consistency and texture is just like custard. Also if you scoop out a little phirni with a ladle you can see clearly tiny grains of rice nicely cooked as shown in the picture below. This is the time you remove your pot from the flame.
Now add in the Mango pulp. Give the PHIRNI a good stir. Next add the agar agar or gelatin liquid and give the final stir. Your PHIRNI is now ready to go on top of your tart crust.
FOR THE CRUST :
TIME : 15 MINUTES PREP + 30 MINUTES REFRIGERATION
TIME : 15 MINUTES PREP + 30 MINUTES REFRIGERATION
INGREDIENTS:
1) 1/2 cup whole almonds
2) 3/4 cup pitted dates
3) 4-5 large chunks of fresh coconut (50 gms approximately). Alternately you may use 1/4 Cup coconut flakes.
4) Pinch of salt
5) Pinch of cinnamon
MAKE THE TART CRUST WITH ME IN EASY STEPS:
STEP 1:
In a food processor grind the almonds till they resemble coarse crumbs.
Place the dates whizz them until they are finely chopped.
Add the coconut, salt, cinnamon and grind everything together to your desired consistency. The finer the crumbs, the easier it is for the dough to stay together.
STEP 2:
Take the dough and place it inside a tart mould. Use a wax paper on the base of the tart mould if you do not have non stick one. Now with your all important fingers spread out the dough so as to completely cover the base and sides of the mould as seen in the picture below.
Refrigerate tart base for at least 30 minutes to firm them up before assembling the tarts.
FOR ASSEMBLING THE MANGO PHIRNI TART:
TIME : 10 MINUTES
INGREDIENTS :
1) Tart Crust/base
2) Mango Phirni
3) Pistachios for garnishing
4) Sliced Mangoes for garnishing.
THIS IS WHAT YOU DO:
Spread the Mango Phirni evenly over the tart crust.
Refrigerate for an hour.
Take out and garnish with Mango slices and Pistachios.
Put it back in the refrigerator overnight.
Cut slices and serve the uber delicious Mango Phirni Tart.
------------------------------------------------------------------------------------------------------------
NO BAKE GLUTEN FREE MANGO PHIRNI TART RECIPE :
TO MAKE THE MANGO PHIRNI :
INGREDIENTS :
1) 1 Ltr Milk
2) 4 Tbsp Rice uncooked (I love using any fragrant rice )
3) 1/2 Cup Ripe Mango Puree (1/2 Cup = 125 ml/ 8 Tbsp)
4) 12 Tbsp of Condensed Milk (3/4 Cup )
5) 1 Tsp of Gelatin powder mixed with 2 Tbsp of hot water
COOK WITH ME IN EASY STEPS :
STEP 1:
Wash the rice in a colander and drain. Transfer to a bowl and Soak the raw rice covered with enough water for 1/2 an hour. Drain all the water and grind the rice to a coarse paste. Add 1/4 Cup (60 ml ) to the paste , mix and keep aside.
Puree mango and keep it ready for use.
Soak the Pistachios covered with hot water for 15 minutes. Remove their skins and chop them thinly.
In a bowl add the gelatin powder and pour hot water over it. let it stand for at least 20 minutes before it is ready to use.
STEP 2:
Take a thick bottom pot with the milk in it. Get it to a rolling boil and reduce the flame. Now add the rice paste along with the water to the milk stirring continuously so that the rice paste doesn't form lumps nor settles down at the bottom of the pot and therefore does not Mix well. Next On low flame reduce the milk, till it thickens and almost reduce to half. Keep stirring in between so that the milk does not stick to the bottom and burn. Scrape out the sides of the pan occasionally, as this will make the milk more thicker and creamier.
When the milk almost thickens, add in condensed milk. Stir continuously while adding so that it mixes well. You know that your PHIRNI is ready when the pouring consistency and texture is just like custard. Also if you scoop out a little phirni with a ladle you can see clearly tiny grains of rice nicely cooked as shown in the picture below. This is the time you remove your pot from the flame.
Now add in the Mango pulp. Give the PHIRNI a good stir. Next add the agar agar or gelatin liquid and give the final stir. Your PHIRNI is now ready to go on top of your tart crust.
FOR THE CRUST :
INGREDIENTS:
1) 1/2 cup whole almonds
2) 3/4 cup pitted dates
3) 4-5 large chunks of fresh coconut (50 gms approximately). Alternately you may use 1/4 Cup coconut flakes.
4) Pinch of salt
5) Pinch of cinnamon
MAKE THE TART CRUST WITH ME IN EASY STEPS:
STEP 1:
In a food processor grind the almonds till they resemble coarse crumbs.
Place the dates whizz them until they are finely chopped.
Add the coconut, salt, cinnamon and grind everything together to your desired consistency. The finer the crumbs, the easier it is for the dough to stay together.
STEP 2:
Take the dough and place it inside a tart mould. Use a wax paper on the base of the tart mould if you do not have non stick one. Now with your all important fingers spread out the dough so as to completely cover the base and sides of the mould as seen in the picture below.
Refrigerate tart base for at least 30 minutes to firm them up before assembling the tarts.
FOR ASSEMBLING THE MANGO PHIRNI TART:
INGREDIENTS :
1) Tart Crust/base
2) Mango Phirni
3) Pistachios for garnishing
4) Sliced Mangoes for garnishing.
THIS IS WHAT YOU DO:
Spread the Mango Phirni evenly over the tart crust.
Refrigerate for an hour.
Take out and garnish with Mango slices and Pistachios.
Put it back in the refrigerator overnight.
Cut slices and serve the uber delicious Mango Phirni Tart.
CHECK LIST:
FOR MANGO PHIRNI:
1) Milk, 2) Rice, 3) Mango Puree, 4) Condensed Milk, 5) Gelatin
FOR THE CRUST:
1) Whole Almonds, 2) Pitted Dates, 3) Coconut/Coconut Flakes, 4) Cinnamon, 5) Salt
FOR GARNISHING:
1) Pistachios, 2) Mango
NOTES:
NOTES:
- Use agar agar if you want a vegetarian version.
- To make the tart vegan replace milk with almond or coconut milk.
- Use fresh or Coconut flakes as you like
No comments:
Post a Comment