Dhanitri Pai, a passionate homemaker based in Oman for the past 12 years, has seamlessly combined her love for cooking and photography to create a culinary haven on social media. Over the last four years, Dhanitri has meticulously curated recipes, striving to make cooking both easy and enjoyable for her audience.
The onset of the pandemic coupled with unwavering support from her family and friends propelled Dhanitri to venture into the world of social media. Emphasizing the importance of focus and consistency, she shares, ‘Stick to your niche, plan your content, and be consistent.’ This mantra has not only fueled her growth but has also enabled her to reach new heights in her culinary journey.
Dhanitri’s Instagram page, @withdhanitri, is a treasure trove of culinary delights, featuring innovative recipes, food reviews, and captivating food photography. For Ramadhan iftar, Dhanitri has prepared a feast fit for royalty, featuring four delectable dishes:
• Ruz Bukhari Rice: A simple yet exquisite rice dish popular in the Middle East, especially in the Gulf countries.
• Mohabbat Ka Sharbat: Translating to ‘Love Drink,’ this refreshing beverage is a Ramadhan and Eid favourite, with a delightful blend of fresh watermelon, rose syrup, milk, sugar, ice cubes, and delicate rose petals.
• Beetroot Tzatziki: A tantalizing twist on the classic Greek tzatziki sauce, enhanced with the addition of grated or pureed beetroot, imparting both vibrant color and earthy flavours.
• No-bake Baklava Cheesecake: A heavenly fusion dessert marrying the irresistible flavors of traditional baklava with the luscious creaminess of cheesecake, sans the need for baking.
With her culinary prowess and artistic flair, Dhanitri continues to inspire and delight her followers, making every meal an unforgettable experience.
Ruz Bukhari Rice
(For the Arabic spice powder)
Star Anise - 3 pieces
Whole Corriander - 3 tablespoon
Whole Cumin - 2 tablespoon
Cloves - 7
Green Cardamom - 6
Cinnamon Sticks - about an inch each
Bay leaves - 1
Fennel - 1 tablespoon
Whole Mace - 1 Pc
Black Cardamom - 2
Nutmeg - Half
Dry Red Chili- 2 to 3
Black Pepper - 1 Tsp
Dried Lemon - 1/2
Dry roast all the spices and then on cooling, grind it together to make a fine powder.
For Ruz Bukhari Rice
Rice - 500 grams washed and soaked for 25 minutes
Garlic - 1 tablespoon finely chopped
Carrot - 1 cup julienned
Raisins - 1/2 cup
Onion - 1 medium finely chopped
Tomato Paste - 2 tablespoon
Chicken Stock - 4 cups
Arabic spice powder - 2 tablespoon
Salt - to taste
Oil - 4 tablespoon
Method:
In a pan, heat 2 tablespoon oil. Add the carrots, raisins, and sauté it for 3 to 4 minutes. Remove and keep aside.
Using the same pan, add the remaining oil. Once hot, add in chopped garlic. Sautee for a minute. Then add finely chopped onions, mix, and fry until they turn translucent.
To this, add tomato paste, Arabic spice powder, and salt. Mix well. Add the 4 cups of chicken stock. Cover and let it come to a boil. As the water starts to boil, add in washed, soaked, and drained rice. Mix well, cover, and cook until it is 80 per cent done. Finally, add 3/4 of the fried carrots and raisins, mix well, and cook until the rice is completely done.
Aromatic Ruz Bukhari rice is ready. Garnish with remaining carrots and raisins and your choice of grilled chicken. Here the rice is served with grilled tandoori chicken.
Mohabbat Ka Sharbat
Ingredients:
Full-fat milk - 500 ml
Sugar - to taste
Rose syrup - 3 tablespoon
Watermelon juice - 1 cup
Watermelon pieces - 1/2 cup
Ice cubes - as needed
Method
In a jar, add ice cubes. To this add watermelon juice, rose syrup, sugar, and chilled milk. Mix. Top this with chopped watermelon pieces. Mohabbat Ka Sharbat is ready. Serve it chilled.
Beetroot Tzatziki
Ingredients:
Beetroot - 2 medium size cooked
Cucumber - One cubed
Curd - 3 tablespoon
Garlic - 2 cloves
Lemon juice - 1/2
Salt - to taste
Black pepper powder - 1/2 tsp
Olive oil - to garnish
Fresh mint - to garnish
Method
Peel and grate the beetroot. To a bowl, add curd, grated beetroot, crushed garlic, lemon juice, and salt and pepper.
Mix everything very well. Drizzle some olive oil on top, followed by chopped cucumber and fresh mint to serve.
Serve as a dip with fresh bread or as a side dish to your main.
No Bake Baklava Cheesecake
Ingredients
For the nut mixture
Walnuts - 15 grams toasted
Almonds - 15 grams toasted
Pistachios - 15 grams toasted
For the syrup
Water - 1 cup
Sugar - 1 cup
Lemon slices - 2 to 3
For the cheesecake filling
Cream cheese - 1+ ½ cup, softened at room temperature.
Heavy cream - 1/2 cup
Cornflour - 2 tablespoon
Condensed milk - 1 cup
Rose water - 1 tablespoon
For the Filo sheets
Filo Pastry - 1 pack
Butter - 50 grams melted
Method
For the nut mixture
Toast all the nuts and chop them. Mix it and keep it aside.
For the syrup
In a small saucepan, combine all the syrup ingredients and bring to a boil. Wait until the sugar gets dissolved and simmer for 4-5 minutes more. Set it aside and let it cool.
For the Filo sheets
Unroll the filo dough on a flat surface and cover it with a damp towel to keep it from drying out. Then take one sheet at a time, cut it in half, brush it with melted butter, and repeat this process with 2 to 3 sheets layering it one above the other.
Carefully place the layered sheets on a baking tray lined with butter paper. Bake them in a preheated oven at 180 degrees Celsius until they turn crispy and golden. Set on a wire rack to cool.
As the filo sheets cool down, let us prepare the cream cheese filling.
For the cheesecake filling
In another bowl, add cream cheese, condensed milk, cream, rose water, and corn flour. Using a whisk mix, everything properly until it is nicely combined.
To assemble
In a small dessert jar, break the crispy fill sheets and place it as the first layer. Top this with sugar syrup. Then add the cream, and cheese filling. Cover this with chopped nuts. Place in refrigerator for at least five hours before serving.
No bake Baklava Cheesecake is ready. Enjoy.
EOM
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