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A grape escape

Classified under the family of berries, grapes come in different varieties as well as colours. These colourful grapes are not only delicious in taste but are loaded with essential vitamins and fibres.

Here are few interesting and innovative dishes made with grapes. On the onset of the summer, these delicacies will add more fresh flavours and delicious variety to your meals.


Angur ka Achar

Ingredients
250 gm green grapes (seedless)
200 gm mustard oil
¼ tsp hing
1 tbsp fenugreek seeds
1 tbsp fennel seeds
1 tsp nigella seeds
1 tbsp mustard seeds powder
2 tbsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1½ tsp salt

Angur ka AcharAngur ka Achar

Method
Wash grapes and wipe them well. Remember there should be no water content. Grind fenugreek seeds and half of fennel seeds into a coarse powder and set them aside.

Now, in a bowl crush around 50 gm of grapes. Heat the mustard oil in a kadhai on high flame, till it reaches the smoking point.

Remove the kadhai from heat and let the oil cool down a bit. Now, put the kadhai back on heat, and add nigella seeds, powdered spices, remaining fennel seeds and crushed grapes, and sauté for 5 minutes on a low flame.

Add salt and the rest of the grapes, and cook for another couple of minutes. Remove from flame and transfer it to a clean glass jar. Let it rest it for a couple of days before using.

TIP: If you want to store it for longer, add more mustard oil, after heating it to smoking point.
A dish by Celebrity Chef Puneet Mehta, MasterChef India season two finalist
.


Grapes Pani-puri

Ingredients
1 cup black grapes
1 cup mint leaves
1 cup coriander leaves
8-10 green chillies
Salt as per taste
½ tsp roasted jeera powder
1 tsp black salt powder
Juice of 2-3 big lemons
2 litre water
For stuffing
1 cup mashed and
boiled potatoes
1 cup boiled black chana
1 tsp chat masala
1 tsp chilli powder
2 tsp coriander, chopped

Grapes Pani-puriGrapes Pani-puri

Method
Grind the grapes, coriander leaves, mint leaves and chillies into a fine paste.
To that paste add, salt, black salt, jeera powder, lemon juice and water.

Chill it in fridge for a couple of hours, before serving. For the stuffing, mix all the ingredients well in a bowl and serve.

A dish by Payal Valera, Home Chef.


Angoori Tawa Tarts (Chef’s special)

Ingredients
For the tart shells
1 cup maida
50 gm butter
½ tsp cinnamon powder
½ tsp nutmeg powder
2 tsp powdered sugar 

For the filling
½ cup paneer, diced
1/3 cup black grapes, finely diced
1/3 cup green grapes, finely diced
1/3 cup dried apricots, finely diced
2 tsp olive oil
3 tsp honey
½ tsp cardamom powder
3 tbsp pistachio, lightly roasted and chopped
3 tbsp almond, lightly roasted and chopped

Angoori Tawa TartsAngoori Tawa Tarts

Method
For the tart shells: Grease tart moulds and keep them aside. Mix the maida and butter in a big bowl, till the mixture has a sandy texture.

Add sugar, cinnamon and nutmeg to the mixture. Now, put the mixture into greased tart moulds properly.

Heat a tawa, place a steel/metal plate on it and put the tarts on it. Cover them with an inverted steel/metal bowl and allow it to cook for 10 to 15 minutes or till golden and crisp.

Tip: Use a fork to prick the bottom of the tart crust. Because if not pricked, the crust will bubble up during cooking, and your tart’s well will be very shallow.

For the filling: In a bowl, add the paneer, grapes, apricots, pistachios, almonds, olive oil and honey, and mix well.

Season the mixture with cardamom powder. When the tarts are cooked, fill with the mixture and serve immediately.


Vanilla Panna cotta and Black Grape Compote

Ingredients
For black grape compote
2 star anise pods
3 cups black grapes
1/3 cup sugar
¼ cup fresh lemon juice
Pinch of salt
1 tbsp unsalted butter

For panna cotta
200 gm plain yogurt
¾ tsp vanilla essence
Few drops of fresh lemon juice
1¾ tsp gelatin
2 tsp water
100 gm cream
½ cup sugar
Pinch of salt

Vanilla Panna cotta and Black Grape CompoteVanilla Panna cotta and Black Grape Compote

Method
For the black grapes compote — Bring star anise, grapes, sugar, lemon juice and salt to a boil in a large sauce pan. Keep stirring to dissolve sugar.

Cook until the mixture turns syrupy and you get the required consistency. Discard star anise and add butter into the compote.

For the vanilla panna cotta — Whisk yogurt, vanilla and lemon juice together until smooth and set it aside.

Take 2 tbsp of water in a small pan and add the gelatine and keep it aside.
Now, heat a saucer and add the cream along with sugar on moderately low heat.

Keep stirring until sugar is dissolved. Remove from heat and set it aside.
Dip the bottom of the bowl of gelatine in a pan of lukewarm water so it melts.

Now whisk the gelatine into the cream mixture. Add the cream and a pinch of salt to the yogurt mixture and whisk thoroughly.

To serve, pour this yogurt mixture in any shot glass and keep it in the freezer for a few minutes to set.

Once it is slightly set, pour the black grape compote over the set cream and now keep it in the refrigerator for 5 to 6 hours or overnight, until firm.


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