Father's Day: Impress daddy dearest with delish dishes

Father’s Day is around the corner. Eating out with your dad on his special day may not be an option, but you can whip up some healthy delicacies at home. Here are a few options…

Ingredients:

• Fresh cherries, pitted - 2 cups
• Water - ½ cup
• Almond milk - 4 cups
• Condensed milk - ½ cup
• Heavy cream - ½ cup
• Sugar - 1/2 cup
• Almond meal - ½ cup
• Toasted almond flakes - 1 tbsp

Method:

• Place cherries, water and ¼ cup sugar in a pan over low flame. Cook, stirring 5-6 minutes till the cherries soften and mixture thickens. Allow to cool and set aside.
• In a pan, add almond milk and put it on a low flame. Keep on stirring; do not let the almond milk burn. The milk will start to thicken.
• Once it becomes half the volume, add the almond meal, condensed milk and sugar and mix them well. Allow it to cool slightly and stir in the heavy cream. Strain the mixture.
• Add cooked cherry compote and mix well. Allow the kulfi mixture to cool, pour it into kulfi moulds or small bowls and freeze them.
• Demould the kulfi and serve it garnished with toasted almond flakes.

Ingredients:

• Almonds - 60g
• Sea Salt - 1tsp
• Olive oil - 5ml
• Coriander seeds - 1 tbsp
• Dry red chillies - 2
• Toor (Arhar) dal - 1 tbsp
• Bengal gram (channa dal) - 1 tbsp
• Black peppercorns - 1 tbsp
• Cumin seeds (jeera) - 1 tbsp

Method:

• Toast the almonds with sea salt and olive oil. Set aside.
• In the same pan, dry roast the red chilli, channa dal and toor dal on a medium flame until the dals are golden in colour.
• Transfer to a plate to cool.
• Roast the coriander seeds and pepper until fragrant. Add the jeera at the end, and roast it till it starts popping. Let all the ingredients cool completely.
• Powder them in a mixer and add it to the almonds and then store in an airtight container.

Ingredients:

• Pumpkin - 500g
• Green chilies, chopped - 1 1/2 tsp
• Garlic and ginger, chopped - 2 tbsp
• Cumin seeds - 1 tsp
• Cracked coriander - 1 tsp
• Red chili powder - 1 tbsp
• Nutmeg powder - 1/8 tsp
• Chat masala - 1 tbsp
• Dry mango powder - 1 tbsp
• Desi ghee - 40g
• Almond, slivered - 20g
• Almonds, chopped - 40g

Method:

• Peel, deseed and grate the pumpkin.
• Heat desi ghee in a thick bottom casserole pan and sauté ginger and garlic, green chilies, cumin seeds and all the spices.
• Add the pumpkin. Cook for 15-20 minutes till the pumpkin is cooked and the water has dried out.
• Add the chopped almonds and cook for another 5 minutes. Let the mixture cool down. Cut them into rough, thin patties of 30g each. Coat them with slivered almonds
• Heat Desi Ghee in a pan and place the patties in medium hot oil. Cook till the bottom caramelizes and then, carefully turn the patties. Cook them till they are crisp from outside. Serve with chutney.

Ingredients:

• Almond flake - 1 cup
• Monaco biscuit - 150g
• Cinnamon powder - 2g
• Fine sugar - 200g
• Fresh cream - 200ml
• Unsalted butter – 60g

Method:

• Roast the almond flake in preheated oven at 180 degree Celsius for 4 minutes or till golden in colour.
• For toffee sauce, caramelize sugar, add 40g of butter followed by cream and thoroughly mix it.
• For Monaco crumble, crush biscuits and mix 20g of butter with it. Spread this mixture in 6-inch mould and bake at 160 degree Celsius for 10 min.
• In a bowl, mix roasted almond slivers and toffee sauce and pour this mix over biscuit crumble in the mould.
• Bake the mix set in mould in a preheated oven at 180 degree Celsius for 15 min.
• Once done, demould the tart. Serve with vanilla bean ice cream.