Sweet and savoury rakhi

Ahmedabad Mirror | 1 week ago | 05-08-2022 | 06:00 am

Sweet and savoury rakhi

Sheetal WadhwaniSheetal was prepping to be a fashion designer, but life had different designs for her. “I was passionate about baking, so during the lockdown, I decided it is best to shift gears and get into baking,” recalls Sheetal, adding that she not only bakes for self and others, “I also love teaching and helping other bakers.”From fashioning her own recipes like Tomato Rozella to creating pizza buns and cakes for Raksha Bandhan, Sheetal has her hands full. “The future to me lies in gluten-free, sourdough desserts, customised pizzas, and plant-based culinary products. I am fully prepared to lead,” declares Sheetal.IngredientsFor bread dough: 300gm maida; 10gm yeast; 12gm castor sugar; 7gm salt + 10 ml water; 2 tbsp milk powder; 20 ml olive oil. For pizza sauce: 3 mid-sized peeled tomatoes; 5-6 garlic cloves; 1 sriracha chilli; 1 tbsp oregano; salt to taste; 4-5 basil leavesDirectionsActivate yeast: Take a clean bowl, add yeast, pinch of castor sugar, pinch of maida, add lukewarm water (25 ml), stir with a fork, cover and place in a warm spot of your kitchen until the mixture forms bubbles. For dough, take flour, sugar, activated yeast, milk powder and combine dough, add salt solution and olive oil. Knead dough until its smooth and super elastic. Cover dough and let it rest for 30 mins as the gluten settles. For pizza sauce, mix all ingredients in a pan and cook well, grind ingredients and form into sauce. To shape pizza rolls, roll dough into a rectangle, spread pizza sauce, spread diced mozzarella cheese and tightly roll up the dough and cut into 9-10 pieces, place in a greased pan, cover it and let the shaped rolls rise for 60 mins. Pre-heat oven at 200 C for 10 mins and bake the pizza rolls for 15-18 mins until lightly browned. Serve.Gastronome’s delightDr Niyati KariaSheetal bakes the most indulgent desserts and Italian food I have had in a long time. Her pizza buns, you just can’t stop at one. They make you forget weight-watching.***Shaleen JainI heard about her on Instagram. For any celebration, Sheetal is our go-to chef. This Raksha Bandhan, we are looking forward to her pizza buns.=========================================Jaldhi JadavJaldhi could have been a chartered accountant had it not been for the lockdown. She cooked, people devoured – and a home chef was born. Goodbye CA. “Everyone loves my mom’s cooking. So technically, I have been trained by the best. Be it baking or creating a variety, she has my back; she gave me finger-licking tips,” says Jaldhi.Leading the food fight with burrito bowl, Jaldhi has entered and won many competitions with this dish. “Baby showers, corporate events, family functions, I love to and have catered to all events,” she adds.Aspiring to start a cloud kitchen, Jaldhi is keen on working with Mexican and Lebanese cuisine.Dry fruit Truffle BallsIngredients300gm dark chocolate; 250gm fresh cream; 1tsp butter; 100gm roasted nutsDirectionsIn a microwave bowl, take cream and microwave it for 30 seconds. Add chocolate and mix properly. Freeze for two hours. Make small balls and roll in dry fruits. Serve.Gastronome’s delightChaitali SolankiJaldhi’s truffle balls are super yummy and so are the dips and Mexican bowls. I love her taste and quality.****Vidhi ShahEach and everything made by Jaldhi is very fresh and tasty. She customises her treats. My family loves her dry fruit truffle balls big time.==================================Vandana KamatVandana is a lone warrior. She not only shops for ingredients, but chops, cooks and does everything herself, that too in large quantities. “I have been cooking since I was a child. But when I formally completed a baking course, orders started pouring in and my confidence began building. I also won competitions, all this single-handedly,” says Vandana.From making undhiyu during Uttarayan to sweets during Raksha Bandhan or cakes and Gujarati naashto, Vandana has championed it all. “I prefer consistency in taste and texture so that the client gets a uniform taste,” she explains.Cashew Rose DelightIngredients200gm cashew powder; 80gm milk powder; 50gm coconut powder; 6 tbsp fresh rose petals; 6 tbsp rose syrup; 50 gm condensed milk; dry rose petals for final layerDirectionsIn a bowl, mix all ingredients and make a small-sized balls and final cover with dry rose petals. Serve.Gastronome’s delightShital Trivedi Kothari​​​​​​​Vandanaben’s undhiyu, fresh fruit cake, mango cheesecake and cashew rose delight are a must-try. Not too sweet and extremely classy, we love them.****KalpanaCakes and sweets made by Vandanaben are always so yummy. Bite into a cashew rose delight and you will understand the magic she can weave.

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