Sheraton Hyderabad Hotel

3.6 (19 reviews)

115/1 Nanakramguda, Financial District, Gachibowli, Hyderabad, Telangana, 500032, India   •  Weather:    •   Local Time:     •  Phone: (91)(40) 49251111  

3.6

Recipes

Spooky Spider Web Cupcakes Recipe

(Halloween Exclusive)

Ingredients:

Qty Type Ingredients
1 Box Chocolate Cake Mix
3/4 Strands Sugar
1 Tub Dark-Chocolate Fudge frosting
2 Cups white-chocolate chips or white candy melts
- Edible or not 3D Spider stickers or spiders

Method of Preparation:

For Cup cakes:

  1. Preheat oven to 350F.
  2. Place cupcake liners in muffin pans.
  3. Fill ⅔ full with cake batter.
  4. Bake for 15-20 minutes at 350F, then set on a cooling rack until cool.
  5. Once cupcakes are cool, frost with the glaze/ganache

For the Spider webs:

  1. While the cake is baking, print enough spider web templates to make 24 cupcake toppers.
  2. Line a cookie sheet with white parchment paper.
  3. Slide spiderweb template underneath paper - it should be possible to see the spider webs through the parchment paper.
  4. Place white-chocolate chips or White Candy Melts in a microwave-safe bowl and heat on high per package directions.
  5. Place in a decorator's bag fitted with a small round tip (no. 2 or no. 3 tips work well) or pour into a Ziploc bag and snip off one tip to create a piping sleeve.
  6. To make each web, use decorator's bag or piping sleeve to trace white chocolate along design - , making sure to connect all lines.
  7. Repeat process until you've created 24 toppers.
  8. Chill the spider webs in refrigerator until hardened.
  9. After cupcakes are baked, cooled and glazed, use a flat spatula to remove webs carefully from parchment and position one on each cupcake.

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Chum Chum Recipe

(Diwali Festivities at Feast)

Ingredients:

Qty Type Ingredients
10 Cups Cows Milk
- - Chenna
1 Tablespoon Refined flour (maida)
1/2 Teaspoons Cornflour / Corn Starch
1.2 KG Sugar
2 Tablespoons Milk
2 Tablespoons Khoya/mawa
1 Teaspoon Rose water
- few threads Saffron (kesar)
1 Tablespoon Sugar syrup
- few drops Edible yellow colour
8 Tablespoons White vinegar

Method of Preparation:

  1. Boil the milk on high heat. Set aside to cool slightly.
  2. Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of cold water and a few ice cubes and stir.
  3. Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna.
  4. Transfer the chhenna onto a worktop. Mix together half a teaspoon of refined flour and the cornflour and add to the chhenna. Knead with the heel of your hands to a smooth mixture.
  5. Divide the mixture into twenty-five equal portions and roll into oblong smooth rolls, taking care that there are no cracks. Make a small dent on one side and set aside.
  6. Mix the remaining flour with half a cup of water and set aside.
  7. To make the syrup, cook the sugar with five cups of water, stirring continuously till the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl.
  8. Pour one cup of the syrup into a deep, wide non-stick pan and add four to five cups of water. When the syrup comes to a boil, add the chhenna rolls and half the flour-water mixture. The syrup will start frothing. Let the rolls cook in the syrup. Do not stir, but gently agitate the syrup so that the balls do not stick to the bottom of the pan.
  9. Slowly drizzle half a cup of water along the sides of the pan every five minutes to prevent the syrup from thickening and forming strings. Continue cooking for fifteen minutes, or till the rolls spring back to their original shape.
  10. Drain the rolls and soak in the reserved syrup. Chill for at least two hours so that the syrup is absorbed by the chhenna rolls.
  11. For the topping, cook the khoya with the rose water, saffron, sugar syrup and yellow colour till the mixture thickens to the consistency of jam.

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Motichoor Laddoo Recipe

(Diwali Festivities at Feast)

Ingredients:

Qty Type Ingredients
60 Grams Gram flour (besan)
3/4 Strands Sugar
- Optional Saffron (kesar)
2 Teaspoons Milk
- - Oil
5-6 Slivered Pistachios

Method of Preparation:

  1. Mix together the gram flour and half a cup plus one tablespoon of water in a large bowl. Whisk well to make a smooth batter of pouring consistency. Pass the mixture through a strainer into another bowl. Add the saffron, mix well and set aside.
  2. Cook the sugar with half a cup of water in a deep non-stick pan, stirring till the sugar dissolves. Add the milk, and when the scum rises to the surface, collect it in a ladle and discard. Cook the syrup till it attains a one-string consistency.
  3. Heat sufficient oil in a non-stick kadai on medium heat. Dip a perforated spoon, with small holes, into the batter; shake off the excess batter and tap the spoon on the rim of the kadai so that small boondi fall into the hot oil. Quickly gather these boondi with another perforated spoon and put them into the sugar syrup. Continue the process with the rest of the batter.
  4. Leave the boondi to soak in the sugar syrup for an hour, till soft.
  5. Squeeze out the excess sugar syrup and shape them into sixteen lemon-sized laddoo.
  6. Serve the laddoo garnished with pistachio slivers. Makes 16 laddoo/400 grams

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Pista Burfi Samosa Recipe

(Diwali Festivities at Feast)

Ingredients:

Qty Type Ingredients
1 1/2 Cups Pistachio
2 Tablespoons Powdered sugar
2 Tablespoons Pure ghee
For Filling  
1 3/4 Cups Pistachios coarsely powdered
3/4 Cup Sugar
1 1/4 Teaspoon Liquid glucose
1 Tablespoon Ghee
- To deep fry Ghee

Method of Preparation:

  1. Place sugar in a thick-bottomed pan with two-thirds cup of water. Cook till it forms a syrup of multi strings. Add liquid glucose and ghee. Stir well. Add pistachio powder and mix well. Remove from heat and allow to cool. Take the refined flour in a bowl. Add powdered sugar, two tablespoons of ghee and sufficient water and knead into a stiff dough. Keep it covered with a damp cloth for fifteen minutes. Divide into eight equal portions and roll into balls. Apply a little ghee to them and roll out into oval shape diskettes.
  2. Cut each oval into two pieces. Take one piece in your hands, apply a little water on the edges and shape into a cone. Fill the cones with prepared pista burfi and seal the base. Similarly prepare the remaining samosas.
  3. Heat sufficient ghee in a kadai and deep-fry the samosas taking care not to crowd the kadai. When they turn a golden colour drain and place on an absorbent paper. Serve hot.

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Chocolate Burfi Recipe

(Diwali Festivities at Feast)

Ingredients:

Qty Type Ingredients
2 Spoon Cocoa Powder
2 Cup Khoya
1 Spoon Mawa
1/2 Cup Sugar
1 Tea Spoon Liquid Glucose
1 Pinch Green Cardamom

Method of Preparation:

  1. Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously till the sugar dissolves and the khoya starts to melt.
  2. Add the liquid glucose and continue to cook for about twenty minutes, stirring continuously, till the mixture thickens and begins to leave the sides of the kadai.Add the cardamom powder and mix well.
  3. Divide the mixture into two parts. Add two teaspoons of cocoa powder to one part and mix well.
  4. Transfer the cocoa mixture onto a greased six-by-eight-inch aluminum tray and spread it evenly. Leave to cool to room temperature and set.
  5. Spread the remaining khoya mixture on top of the chocolate layer and spread it evenly. Set aside to cool.
  6. Cut into twenty squares or diamonds and serve with the chocolate layer on top. Makes 20 pieces/400 grams

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Samo Rice Pulao Recipe

(Festival of Flavours at Feast)

Ingredients:

Qty Type Ingredients
80 Gms Samo Rice
20 Gms Potatoes
50 Gms Peanuts
100 Ml Ghee (For Deep Frying)
10 Gms Green chili
5 Gms Cumin seeds
5 Gms Chopped Coriander
    Salt to taste
100 Ml Water

Method of Preparation:

  1. Clean and wash Samo rice and soak in water for five minutes, remove the water and leave the rice on the strainer.
  2. Wash and finely chop the green chillies and remove the stem.
  3. Peel the potatoes, wash and cut into small pieces.
  4. Heat ghee in a pan, add cumin seeds; when seeds crackle, add peanuts and fry on medium heat till they are dark red in colour and a nice aroma emerges.
  5. Add chopped green chillies and fry for a few seconds.
  6. Add potatoes and fry for another minute.
  7. Add Samo rice and mix well; fry the rice for a couple of minutes.
  8. Add salt and water; let the rice cook until rice and potatoes are tender (this takes about 20 minutes).
  9. When rice is done, add lemon juice.

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Prawn with tamarind sauce recipe

(Thai Name: goong thod sauce ma kam)

Ingredients:

Qty Type Ingredients
300 Gms Prawn
5 Gms Garlic
50 Gms Shallot
5 Gms Corainder
5 Gms Dry red chili
100 Gms Palm sugar
50 Ml Fish sauce
50 Ml Tamarind base
100 Ml Oil

Method of Preparation:

  1. Deep fried prawn and deep fried shallot
  2. Sautee oil with garlic
  3. Add all seasoning and prawn then add deep fried shallot
  4. Serve in platter garnish with coriander and dry red chilli

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Stir fried chicken with Thai chilli paste recipe

(Thai Name: Gai phad nham prik pao)

Ingredients:

Qty Type Ingredients
250 Gms Chicken tight
50 Gms Bell pepper
30 Gms Shallot
10 Gms Spring onion
60 Gms Thai chilli paste
5 Gms Garlic
10 Gms White sugar
10 Ml Soya sauce
5 Gms Chicken aromat powder
30 Ml Oyster sauce
50 Ml Oil
10 Gms Leek

Method of Preparation:

  1. Sautee oil with garlic and then add chicken
  2. Add seasoning  and later add all vegetable, cook untill done
  3. On top spring onion and leek

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Sea bass in green curry sauce recipe

(Thai Name: Geang kiew waan pla)

Ingredients:

Qty Type Ingredients
50 Gms Green curry paste
30 Ml Oil
200 Ml Coconut milk
50 Gms Palm sugar
10 Ml Fish sauce
2 Gms Kaffir lime leave
5 Gms Red chili
5 Gms Basil leave
10 Gms Pea aubergine
50 Gms Eggphant 
250 Gms Sea bass 
5 Gms Chicken aromat powder

Method of Preparation:

  1. Steam fish till done about 15 minutes
  2. Sautee oil with green curry paste
  3. Add coconut milk
  4. Add seasoning then add pea aburgine, egg plant, chilli and basil
  5. Put fish in bowl and add green curry sauce
  6. Garnish with kaffir lime leave and chili

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