A drizzle of maple syrup over pancakes and waffles is passé. Chef Vicky Ratnani shares three healthy and nutritious recipes using pure maple syrup.
Pure Maple Syrup Recipes:
Maple Masala Braised Chicken Legs
4 pieces of skinless chicken legs
½ cup chopped onions
6 curry leaves
1 tsp mustard seeds
2 green chillies, slit vertically
For the maple masala (spices)
½ grated coconut
2 tbsp pure maple syrup
6 Kashmiri red chillies
1 tbsp coriander seeds
1 tsp turmeric powder
1 tsp cumin seeds
2 cinnamon sticks
4 cardamom pods 4
10 black peppercorns
1 tsp fenugreek seeds
1 small ginger piece
4 garlic cloves
Salt to taste
1 tbsp ghee or clarified butter
For maple masala paste
- Roast all the spices for the masala in a non-stick pan until they turn dark brown in colour.
- Add the maple syrup and grind the whole thing into a smooth paste.
- Heat the ghee in a pot and add the mustard seeds, curry leaves, green chillies.
- As they splutter, add the onions and cook till dark brown in colour.
- Add the chicken legs and sear it well on all sides.
- Add the maple masala and mix well.
- Cook on a slow simmer for 30 minutes until the spices are well-cooked.
- Season with salt.
- Check the chicken legs and make sure they are soft and almost falling off the bone.
- Add a dash of cream, lemon juice, chopped coriander leaves to garnish.
- Serve with steamed rice or any Indian bread.
Beet, Maple and Semolina Halwa with Raisins
3 grated beetroots
1 grated carrot
1 grated Apple
180 ml maple syrup
¾ th cup semolina
½ cup ghee
½ cup coconut milk
½ cup raisins
4 shelled, unsalted walnuts
- Heat half the ghee and roast the semolina until golden brown.
- Transfer into a plate and set aside.
- In the same pot, melt the rest of the ghee.
- Add the grated beet, carrot and apple and sweat for 15 minutes until soft and the juices have almost evaporated
- Add the semolina, maple syrup and coconut milk and cook for 15 minutes until the mix is dry but still slightly moist.
- Stir the raisins and grate the walnuts on top.
- Garnish with silver or gold leaf (optional).
Maple Thandai Panna Cotta
275 ml heavy cream
140 ml maple syrup
5 ml rose water
Few saffron strands
Pinch of black pepper powder
1 tsp ground almond
1 tsp ground cashew nuts
Pinch of salt
- Soak the gelatine in two tablespoons of cream and heat gently until it dissolves.
- Heat the rest of the cream to a gentle simmer.
- Add maple syrup, saffron strands, rose water, ground nuts and black pepper.
- Mix well until everything dissolves in it and stir in the gelatine mixture.
- Pour into glasses, bowls or cups and chill for 4 to 5 hours until the mixture sets.
- Garnish with grated almonds and maple whipped cream.