Try these quirky recipes that give an innovative twist to the humble betel leaf.
PAAN SHOT
INGREDIENTS:
Betel leaves (paan), torn into small pieces: 4
Gulkand: 4 tbsp
Betel leaves masala: 2 1/2 tbsp
Fennel seeds: 1 tsp
Vanilla ice-cream: 2 1/2 cups
Ice cubes: 10
METHOD:
Combine all the ingredients in a mixer and blend till smooth.
Refrigerate for at least one hour.
Pour equal quantities into 12 shot glasses and serve chilled.
PAAN ICE-CREAM
INGREDIENTS:
Full fat milk: 1 litre
Sugar: 1 1/2 cups
Corn flour: 1/4 cup
Fresh cream: 1 1/2 cups (300gm)
Betel leaves (paan): 10
Lemon juice: 1 tbsp
Dried dates, soaked overnight and finely chopped: 6
Fennel seeds, powdered: 1 tbsp
Cardamom powder: 1/4 tsp
Gulkand: 1/4 cup
Menthol: A pinch
METHOD:
Wash the betel leaves and grind them to a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside.
De-seed and finely chop the dates.
Mix together the paan juice, dates, fennel seeds, cardamom powder and gulkand in a bowl. Keep aside.
Dissolve the corn flour in ¼ cup of cold milk. Keep aside.
Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
Add the sugar and simmer for 5 minutes.
Add the dissolved corn flour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
Remove from the fire and allow it to cool completely.
Add the paan flavouring mixture and cream to the milk. Mix well and pour into a shallow dish.
Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender).
Add the menthol and mix well.
Freeze again until firm. Scoop and serve.
PAAN CHAAT
INGREDIENTS:
Betel leaves (paan): 20 fresh
Oil for deep-frying
FOR THE BATTER:
Bengal gram flour: 1 1/2 cups
Asafoetida: A pinch
Chilli powder: 1 tsp
Salt to taste
FOR THE TOPPING:
Curd: 2 1/2 cups
Sweet chutney: 10 tbsp
Green chutney: 20 tsp
Chilli powder for sprinkling
Cumin seeds (jeera) powder for sprinkling
Se 200gm
METHOD:
Combine all the ingredients (for the batter) along with enough water in a deep bowl and mix well to make a thin batter. Keep aside.
Heat the oil in a deep non-stick pan, dip each paan one at a time into the batter and deep-fry on a medium flame till it turns light brown and crisp from both the sides. Drain on an absorbent paper.
Break two fried paan leaves into pieces and place them on a serving plate.
Put ¼ cup of whisked curds, 1 tbsp of sweet chutney and 2 tsp of green chutney evenly over it. Finally sprinkle a little chilli powder, cumin seeds powder and sev evenly over it.
Repeat to make 9 more plates.
Serve immediately.
The recipes are from www.tarladalal.com
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