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Bake for 12 to 14 minutes or until a toothpick

Bake for 12 to 14 minutes or until a toothpick inserted into the corner comes out without any wet batter on it. Add the potatoes and fry till necessary.Boil the water and 1/2 cup of flour over low heat, stirring constantly, until it reaches the consistency of a thin glue paste. Remove from heat and let it cool before proceeding.Recipe courtesy chef Stephen, Storm Bar and Grill, East of KailashBuckwheat brownie with peanut butterIngredientsBuckwheat (kuttu ka atta), 1/2 cupWater, 6 tbspSugar, 1/2 cupCocoa powder, 2/3 cupSalt, 1/2 tspVanilla extract, 1 tspOil, 1/2 cupNatural peanut butter, 11/4 cupUnsalted butter, 1 1/2 tbspHoney, 3 tbspMethodPreheat an oven to 325 degrees F and grease a baking pan with butter or oil.Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa. Serve cold. Mix well. Mix together the mascarpone and whipped cream. Cook on low flame. Take off the heat and place on a serving platter. Bake for 5 minutes, cool and set aside. Pour into a deep tray and chill. Once cooled enough, crumble the cookies into a sand-like texture.Arrange remaining cookie crumbs on a plate, top with sago pudding and mascarpone bloom. Heat water in a deep pan, add palm sugar and let it come to a boil. Drop 1-2 drops of oil around the batter. Cook on a hot plate or tawa till both sides are browned. Once frozen, top with the fine cookie crumbs and sprinkle with icing sugar. Divide into six equal portions and bake at 180 degrees C for 15 – 20 minutes. Store in an airtight container in the refrigerator for up to 5 days and serve hot or cold. Work out a dollop and freeze. Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & SpaSabudana and aloo burritoIngredientsFor the batter:Sabudana, soaked, 1/2 cupKuttu flour, 3 tbspCurd, 2 tbspOil, 2 tbspSalt to tasteFor potato fillingPotatoes, boiled and cubed, 3Curry leaves, 10-12Turmeric powder, 1 tspRed chilli powder, 1 tspOil, 1 tbspSalt to tasteMethodGrind the sabudana and curd to a fine paste.

Whisk till light and fluffy. Cool. Set aside. Place the potato filling in the center, roll around the edges and serve hot.Recipe courtesy chef Stephen Gomes, L’Adresse Kitchen & BarSinghara pancakesIngredientsFor the pancakes:Singhara flour, 100 gmSugar, 15 gmSalt, 3 gmMilk, 50 mlButter, 30 gmFor the sago orange cream:Sago, soaked and drained, 25 gmWhipped cream, 75 gmOrange rind for flavourKiwis, chopped, 1Strawberries, sliced, 4Pomegranate, 10 gm MethodMake a batter by mixing all the ingredients for the pancakes. Rub in the softened butter.Mix the sugar, salt, vanilla, cocoa and oil in a large bowl. Set aside to cool. Fold in the flour. In a medium mixing bowl, beat together the peanut butter, unsalted butter and honey until well-combined. Add the sago and cook for another 5 minutes.Coconut sago pudding, kuttu cookie crumb, mascarpone bloom IngredientsSago, 100 gmCoconut milk, 150 mlPalm sugar, 90 gmWater, 75 mlKuttu flour, 130 gmButter, 100 gmGranulated sugar, 60 gm Softened butter, 50 gmMascarpone cream, 50 gmWhipped cream, 50 gmMethodSoak the sago for 30 minutes and drain. Flip over and cook on the other side. Mix with the whipped cream and orange rind, and set aside.In a kadhai, heat 1 tbsp oil, add curry leaves and when they start to sputter add all the dry spices and salt. Cool completely in the pan and then cut into bars.Cook the sago in water till soft. Add the coconut milk and cook till sago is soft. Transfer this batter to a bowl. Then add the kuttu ka atta China argan oil hydrating shampoo suppliers mixture. Drain and wash under running water to get rid of excess starch. Cream the butter and sugar together till light and fluffy. The peanut butter topping will not brown. Pour some of the sabudana batter onto it and spread it around with a circular motion.Pat the brownie batter into the baking pan and spread the peanut butter layer on top. Stir in kuttu flour, salt and red chilli powder and set aside.Place a pancake on a serving plate, followed by a spoonful of sago orange cream, another pancake, another layer of sago orange cream and a final topping of fresh kiwi, strawberries and pomegranate. Set aside.Heat and grease a pan


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