Back home in Mumbai, he currently runs his own home chef set-up, greatly gaining in popularity, named, ‘Del’z Kitchen’- an absolute go-to for all meat-lovers! Delzad also shares his expertise in Restaurant Menu Development and Consulting for his recent project – ‘Tiger Lily’, an upscale restaurant in Hyderabad. He has recently begun his own YouTube channel, titled ‘Chef Delz’, which is tasting great success! [Chef Delzad’s Insta – Personal: @chef_delz & Work: @delzkitchen]. We welcome suggestions, queries and requests for recipes from our readers at editor@parsi-times.com
In keeping with our Father’s Day Special issue this week, Chef Delzad shares his ‘No-Oven Rum Balls’ recipe, sure to please the palate of our Parsi Pappas, along with ‘Cheesy Steamed Eggs’.
NO-OVEN RUM BALLS
Ingredients for the SPONGE:
Flour – 5 tbsp; Castor sugar – 5 tbsp; Cocoa Powder (unsweetened) – 2 tbsp; Baking Powder – ½ tsp; Vegetable oil – 2 tbsp; Dark Chocolate Chips – 2 tbsp; Milk – 2 tbsp; Eggs – 2 pcs / Condensed milk – 70 g; Cooking cream – 1 tbsp; Chocolate Ganache – 1 tbsp (recipe given)
Method:
- Combine all the above ingredients in a microwave proof bowl
- Mix together into a smooth batter with a fork
- Microwave on high for 2 mins
- Demould and allow to cool
- Crumble the sponge, add the cooking cream, rum and chocolate ganache and bring together like a dough.
- Shape into balls
For the CHOCOLATE GANACHE:
Ingredients:
Dark compound chocolate – 100 g and Cooking cream – 100 g.
Method:
- Combine the chocolate and cream and microwave for 1.5 mins
- Whisk together till you get a smooth dark ganache. Cool.
FINAL ASSEMBLY:
- Dip each ball in the cool ganache and coat it uniformly.
- Place on a tray lined with butter paper and refrigerate in order to let it set
- Garnish with chopped nuts of choice and serve cold.
CHEESY STEAMED EGGS
Ingredients:
Chopped onions – 1 small; Chopped garlic – 4 cloves; Deseeded and chopped tomatoes – 2 pcs; Sliced mushrooms – 5 – 6; Eggs – 2; Vegetable oil – 3 to 4 tbsp; Cooking cream – 1 tbsp; Grated Mozzarella cheese – 30 g.
Method:
- Heat 1 tbsp oil in a pan and cook the sliced mushrooms till golden brown.
- Heat 2 tbsp oil in a pan, add the onions, garlic, tomatoes and saute.
- Add mushrooms back to the pan, add the cream and cream cheese and cook till you get a thick mixture.
- Add the chopped parsley and mix it in. Keep it aside to cool.
- Use ramekins or ceramic bowls to layer the dish.
- Fill ¾ th of the bowl with the vegetable filling and crack and egg on top of it.
- Top with some chopped tomatoes, chopped parsley and grated mozzarella cheese.
- Bring a pot of water to a boil, make sure there is enough water to cover at least half the height of the bowls
- Place the bowls in the pot and cover it.
- Allow it to steam for 5 – 7 mins for a runny yolk, or 10 – 12 mins for a firm yolk.
- Serve hot with toasted bread.
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