What would you have made?

Todays challenge was for the dish to make a sound - crunch, crisp, snap, etc.

I would’ve made a cannoli with a filling infused with Indian flavours like fennel, star anise, cinnamon and some black pepper (like a thandai). I’d serve that on a bed of chikki crumble. The chikki would be made of almonds, pistachio and rose petals.

the sound would come from both the cannoli and the chikki crumble.

finally found the forum..so far rooting for suraj and rukhsar.

Originally posted by: Raina101

Todays challenge was for the dish to make a sound - crunch, crisp, snap, etc.

I would’ve made a cannoli with a filling infused with Indian flavours like fennel, star anise, cinnamon and some black pepper (like a thandai). I’d serve that on a bed of chikki crumble. The chikki would be made of almonds, pistachio and rose petals.

the sound would come from both the cannoli and the chikki crumble.

Originally posted by: Raina101

Todays challenge was for the dish to make a sound - crunch, crisp, snap, etc.

I would’ve made a cannoli with a filling infused with Indian flavours like fennel, star anise, cinnamon and some black pepper (like a thandai). I’d serve that on a bed of chikki crumble. The chikki would be made of almonds, pistachio and rose petals.

the sound would come from both the cannoli and the chikki crumble.

Sounds so delicious. I have never made a chikki before & neither a cannelloni! I have seen a lot of both though

Originally posted by: teddybearcastle

Sounds so delicious. I have never made a chikki before & neither a cannelloni! I have seen a lot of both though

I haven’t made either of them too!! Lolz!! But I can always think of what I’d have done if I was in masterchef!!

If I limited it to what I cook, I would come up with the most boring food 😂

Originally posted by: Raina101

I haven’t made either of them too!! Lolz!! But I can always think of what I’d have done if I was in masterchef!!

If I limited it to what I cook, I would come up with the most boring food 😂

It is the thought which counts. Execution is a different ball game altogether 😂

Indeed mine would be boring too because i am stuck in a universe of staples of tamil cuisine, regular punjabi food served in restaurants across the world with paneer and vegetables because I don’t eat meat. Add in some pasta, pizza etc.

Originally posted by: teddybearcastle

It is the thought which counts. Execution is a different ball game altogether 😂

Indeed mine would be boring too because i am stuck in a universe of staples of tamil cuisine, regular punjabi food served in restaurants across the world with paneer and vegetables because I don’t eat meat. Add in some pasta, pizza etc.

I am vegetarian too, but I cook basic meat dishes. Same here I cook regular desi food - Punjabi and Sindhi staples, some Spanish, Asian (Japanese, Thai, Chinese), Italian and middle eastern. But nothing fancy or Masterchef like.
I do get flashes of inspiration and I try to make something fancy; but it’s sometimes a hit and sometimes a miss.
so we are all sailing in the same boat.

As a Sindhi, we make a dish with 7 vegetables on Diwali. I’d have made Sindhi saibhaji and rice. But I’d make a saibhaji mousse, served on rice topped with aloo tuk crumbs.

We also make a chikki on Diwali, so for my desert I’d make a rose flavoured sponge with elaichi and vanilla flavoured cream and tiny pieces of chikki in between the layers. On top I’d of course have icing and I’d make a chikki shard.

Probably orange glazed sweets or something instead of the typical molasses based sweets. Also would've tried to variate on a classic suji halwa by adding natural colored flavors probably so like attempting to make anar-colored suji halwa or something instead of using artificial flavors.

For yesterdays challenge, I would’ve chosen Maan Dhaniya. I have no clue what it tastes like - but from what I’ve heard since last season on MCI is that it has a more intense flavour than Dhaniya.

I’d make a maan Dhaniya flavoured tart, with lemon curd topping. Along with it I’d serve a maan dhaniya and almond ghee crumble. I’d also whip some maa. Dhaniya and ginger into my whipped cream and use j in to decorate the lemon tart.

Alternately I’d make a maan Dhaniya crusted fried fish, served on a lemon garlic butter sauce, with an accompaniment of a warm salad (mushrooms, babycorn, beans, bean sprouts) with maan dhaniya powder sprinkled in the edges of the plate.