MAPLE MAKHANA CHIKKI
Maple syrup 330 ml
Toasted makhana (foxnuts), 2 tbsp
Toasted almond flakes 1 tbsp
Toasted sesame 1 tbsp
Toasted coconut flakes 1 tbsp
Reduce the maple syrup in a pan over medium heat till very thick (when 330 ml is reduced to 150 ml).
Add the dry ingredients to the pan and give it a toss (avoid stirring).
Pour the mixture onto a silpat. Use parchment paper or a stainless-steel tray greased slightly with oil if the silpat is not available and let it set.
Store in an airtight container for longer shelf life.
MIXED SEED BHEL, GREEN CHILLI AND MAPLE CHUTNEY
Rice puffs 1 tbsp
Bajra (pearl millet) puffs 1 tbsp
Peanuts 2 tsp
Fresh pomegranate seeds 1 tbsp
Sev 1 tbsp
Lemon juice 15 ml
Chopped onions 1 tbsp
Chopped tomatoes 1 tbsp
Chopped fresh coriander 2 tsp
Chaat masala 2 tsp
Mint chutney 1 tsp
Green chilli 1 nos
Maple syrup 100 ml
Reduce maple syrup in a pan over low heat with a green chilli (slit) till slightly thick (when 100 ml reduces to 70 ml).
In a large bowl, combine rice puffs, bajra puffs, peanuts, pomegranate seeds, onion, tomatoes and fresh coriander.
Add chaat masala, lemon juice, mint chutney, reduced maple syrup and toss together.
Pumpkin and coconut soup with maple (VEGAN)
Pumpkin 1/4th pc (approx 500 gm)
Onion (diced), 1 tbsp
Garlic (diced) 1 tsp
Ginger (diced) 1 tsp
Bay leaf 1 nos
Star anise 2 nos
Cinnammon 1 nos
Black pepper 4 to 5 nos
Butter 3 tbsp
Salt, to taste
Pure maple syrup 6 tbsp
Garam masala powder 1 tsp
Coconut milk 5 tbsp
Melt butter in a pan.
Add pumpkin, onion, garlic, ginger, bay leaf, star anise, cinnamon, black pepper with a little water and cook on medium-high flame.
Once soft, take off the flame, take out the whole spices if possible, blend and strain.
Put in a clean pot, and season with salt, garam masala and maple syrup.
Finish with coconut cream and serve hot.
Suggested garnish: Crushed black pepper.
Recipes courtesy Chef Manish Mehrotra, Indian Accent