• 2nd September 2015 - By Indian Accent Restaurant

     

    Khandvi Ravioli

    Khandvi Ravioli

     

    Manish Mehrotra, executive chef, Indian Accent, New Delhi shares his signature Khandvi Ravioli recipe.

    About the dish

    I have taken an absolutely Indian dish and given it the treatment of a European pasta. The sweet flavour of the khandvi goes very well with the salty flavour of the goat’s cheese. It’s a no-onion, nogarlic kind of dish – that’s what makes it unique. You can use khandvi as a pinwheel as well and fill it with any other kind of cheese. It’s best served as an appetiser or a snack at a party.

    Khandvi Ravioli

    Serves 4

    Preparation time: 1 hour 50 minutes + refrigerating

    Ingredients

    Butter 1 tbsp
    Ginger 1/2 inch knob, julienned
    Green chilli 6-8 chillies, julienned
    Cherry tomatoes 10-12, halved
    Pine nuts 1 tbsp, fried
    Khakra 1, crushed

    for the Khandvi

    Gram flour (besan) 1 cup + 1 tbsp extra
    Cornflour 8 tbsp
    Sugar 2 1/2 tbsp
    Salt 1 tsp
    Turmeric powder 1/4 tsp
    Yellow chilli powder 1/4 tsp
    Curd 1 tbsp
    Water 4 cups

    for the stuffing

    Goat’s cheese 7 tbsp
    Cottage cheese 1 1/2 tbsp
    Bell pepper 1/4 tsp, chopped
    Black pepper 1/4 tsp, crushed
    Cumin 1/4 tsp, roasted and crushed
    Fresh mint leaves 8-10 leaves, chopped

    for the garam masala cream sauce

    Fresh cream 4 tbsp
    Butter 1 tbsp
    Garam masala 1/4 tsp
    Salt to taste

    • To make the khandvi sheets, mix all the ingredients together in a large bowl. Using a whisk, combine well to make a smooth mixture. Strain through
    • a fine sieve and pour into a kadhai.
    • Start cooking the mixture on a low flame, stirring to avoid any lumps.
    • The mixture will thicken gradually. Keep on stirring.
    • Cook for 10 minutes.
    • The mixture will become thick and have a glossy texture, ready to be spread.
    • Pour the mixture on the back of a thali and spread evenly and thinly, to about 1-mm-thickness.
    • Put the thali in the refrigerator.
    • In the meantime, make the stuffing by grating goat’s cheese and cottage cheese in a bowl.
    • Add bell peppers, black pepper, cumin and mint.
    • Refrigerate.
    • To make the khandvi ravioli, cut around 40 discs from the khandvi sheet of 5 1/2-6cm using a round cutter.
    • Place about 1 tsp of the mixed cheese mash on half of the discs.
    • Cover using the remaining discs, to make the ravioli.
    • Gently press the top layer so as to nearly seal it.
    • Cover and refrigerate.
    • For the garam masala cream sauce, heat the cream in a non-stick pan.
    • Add butter, garam masala, salt, and water to thicken the consistency of the cream sauce.
    • Remove from the heat and keep in a bowl.
    • Heat the butter on a non-stick skillet, saute the ginger and green chillies.
    • Add cherry tomatoes and turn the flame off.
    • Place the ravioli carefully to prevent overlapping.
    • Cook for 30 seconds on a low flame and flip the ravioli.
    • Arrange the ravioli on the serving dish, topping with cherry tomatoes, green chillies, ginger and pine nuts.
    • Pour over the cream sauce and serve with crushed khakra.

    Per serving: 324.25 kcals, protein 13.05g, carbs 35.68g, fat 14.57g, sat fat 7.02g, fibre 3.69g, salt 0.7g

    By: Vidya Balachander BBC Good Food India

  • Comments are closed.


Copyright @ 2009 www.indianaccentrestaurant.com. All right reserved.
By using this site, you agree to the Terms of Rights and Private Policy