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Goat Cheese Khandvi Rolls with Maple Chutney by Chef Manish Mehrotra of Indian Accent

Goat Cheese Khandvi Rolls with Maple Chutney by Chef Manish Mehrotra of Indian Accent


For Khandvi Sheets

  • Gram Flour(Besan) 90 Gm
  • Corn Flour 60 Gm
  • Pure Maple syrup 90 ml
  • Salt 5 Gm
  • Turmeric Powder 2 Gm
  • Yellow Chilli Powder 2 Gm
  • Curd 10 Gm
  • Water 800 Ml

For Mix Cheese Mash

  • Goat Cheese 75 Gm
  • Chopped Bell Peppers 10 Gm
  • Roasted Cumin, Crushed 2 Gm
  • Black Pepper, Crushed 2 Gm
  • Fresh Mint Leaves, Chopped 2 Gm

For Maple Chutney

  • Pure Maple Syrup 100 Ml
  • Tamarind Pulp 30 Gms
  • Dry Mango Powder 10 Gms
  • Black Salt 5 Gms
  • Garam Masala (Mix of Indian spices) 5 Gms
  • Asafoetida Pinch
  • Degi Mirchi Powder (a kind of red chilli powder) 2 Gms

For Garnishing and Finishing

  • Khakra (thin cracker) 5 Gms
  • Mint Chutney 5 Gms
  • Maple Chutney 10 Gms
  • Crisp Fox Nuts 4-5 In Number
  • Pinenuts 5 Gms
  • Micro Greens Few Sprigs


For Khandvi Sheets

  • For making khandvi sheets, mix all the ingredients in a large mixing bowl using a whisk, mix well to make a smooth mixture.
  • Strain through a fine sieve into a kadhai.
  • Cook the mixture on slow flame stirring continuously to avoid any lump formation.
  • Gradually the mixture will start thickening, keep on stirring.
  • Cook for 10 min, the mixture will become thick, shiny and ready to spread.
  • Pour the mixture on a clean table top and spread using a dough scraper evenly and thinly of 1 mm thickness.
  • Let it cool and set for 5 min. Trim off the edges and cut into 5 inches sheets.
  • Spread the goat cheese mash lightly on the sheets and roll the sheets.
  • Carefully roll the sheets, cover and refrigerate for 30 minutes
  • Take out the rolls and cut in desired size

For Mixed Cheese Mash

Grate goat cheese and cottage cheese in a bowl and mix in bell peppers, black pepper, roasted cumin and fresh mint. Refrigerate.

For Maple Chutney

  • Take pure maple syrup in a thick bottomed pan. Reduce it over a slow flame.
  • Make a thick paste of tamarind pulp and water. Add it to the pure maple syrup.
  • Stir slowly over a slow flame. Add dry mango powder, black salt, garam masala, asafoetida and degi mirchi powder. Mix well
  • Cook until the chutney coats the back of a spoon.
  • Strain and cool the chutney. Once cool transfer it in a squeeze bottle.

For Plating and Garnish

  • Arrange 3 pieces of khandvi on a black slate.
  • Lightly drizzle maple chutney and mint chutney over the khandvi.

Arrange the fox nuts, pine nuts, and khakra randomly on the slate

Maple Shrikhand with Roasted Almonds by Chef Manish Mehrotra of Indian Accent


  • 400 gm Natural Yogurt
  • 275 ml Pure maple syrup
  • 1 tbsp Toasted almond flour
  • 1 Fresh fig
  • 3-4 Fresh cherries
  • 1 tbsp Toasted sliced almonds


  • Hang yogurt in a muslin cloth overnight.
  • Heat pure maple syrup to a thick syrup stage. Let it cool down to room temperature.
  • Mix the two till a smooth consistency is obtained. Avoid over-mixing.
  • Add the toasted almond flour and mix well.
  • Pour the mixture into a bowl and let it refrigerate for 3-4 hours.
  • Garnish with figs, toasted sliced almonds and fresh cherries.

Warm Doda Burfi Treacle Tart by Chef Manish Mehrotra of Indian Accent


For Tart Shell

  • Refined Flour 250 Gms
  • Maple Syrup 50 ml
  • White Butter 125 Gms
  • Salt 2 gms

For Filling

  • Chocolate Sponge Crumbs 180 Gms
  • Cream   70 Gms
  • Eggs 3 Nos
  • White Butter 192 Gms
  • Maple Syrup 720 Gms
  • Doda Burfee 60 Gms
  • Salt 2 gms

Vanilla Ice Cream 150 Ml


  • Mix all the ingredients for tart shell together to make a short crust paste.
  • Roll the paste into a sheet of 0.5 cm thickness and line a tart mould, 9 inches wide and 1.5 inches deep, with this sheet evenly.
  • Blind bake the tart shell at 150oc for 30 minutes.
  • To make filling, reduce white butter in a sauce pan on a low flame till dark yellow in colour.
  • Add maple syrup and boil, remove scum if appears.
  • Stir in the mixture of cream and eggs and cook for a while.
  • Remove from flame and mix with sponge crumbs.
  • Fill the baked tart shell with this mixture, top with small chunks of doda burfi and bake at 150oc for 40 min.
  • Remove from the oven, cool down to room temperature and cut into desired pieces.
  • Serve with vanilla ice cream.

Gulab Jamun


  • 100 gms firmly packed khoya
  • 1 tbsp refined flour or soojee
  • 1/4 tsp baking soda
  • 2 cups pure maple syrup
  • 2 tbsp milk
  • 4 green cardamoms (slightly crushed)
  • Ghee
  • Cube of bread


  • Mash the khoya, mix in the flour and baking soda and knead into firm dough.
  • Shape the dough into smooth marble-sized balls.
  • Heat ghee in the kadahi and lower the heat to fry these balls of dough until they turn light brown.
  • Reduce pure maple syrup in a pot, add milk and continue boiling over high flame, without stirring.
  • Cook till syrup thickens a bit and let it cool for about 30 mins.
  • Strain through a fine nylon sieve or muslin cloth, add cardamom and bring syrup to a boil again.
  • Add the fried gulab jamuns to it and put off the heat.
  • Let jamuns soak for at least half an hour before serving.

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