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  Rashtriya Sahara Roznama Sahara
Your favourite recipes get a makeover this Diwali
Last Updated : 30 Oct 2021 08:57:49 PM IST

 

Street food and lots of mithai are festive staples across the country. One can't escape the sweetness of traditional mithai or the chatpatta taste of fried savouries. JP Singh, Executive Chef, The Leela Bhartiya City, Bengaluru shares some recipes with a twist, go ahead tickle your tastebuds:

Avocado and Aloo Chaat
 
Ingredients
 
Hash avocado- 80g
 
Boiled potato-100g
 
Onion chopped-20g
 
Tomato Chopped-10g
 
�0' size sev- 15g
 
Pomegranate seeds- For garnish
 
Sweet chutney-5ml
 
Mint chutney-3ml
 
Sweet curd-10ml
 
Chat masala-3g
 
Chopped coriander-2gm
 
Pickled Onion-For garnish
 
 
 
Serves: One
 
Method:
 
Cut avocado into thin slices
 
Cut the Boiled potato into dices and then fry until golden brown
 
Take a mixing bowl, add fried potato, mint chutney, sweet chutney, sweet curd, chopped onion, tomato, chopped coriander, salt and mix well.
 
Arrange the avocado slices into a circle and make sure there is enough space in the centre to put the potato mixture
 
Put the potato chat at the centre and garnish with pomegranate seeds, sev and fresh coriander sprig
 
 
 
Rose blossom Ladoo
 
Ingredients:
 
Gram flour - 1 kilo
 
Hazelnut - 250 grams
 
Sugar - 800 gms
 
Ghee (clarified butter) - 500 grams
 
Rose Paste - 150 grams
 
Rose Petals - 180 gms
 
Honey - 80 gms
 
 
 
Makes: 40 numbers of 30 gms each
 
Method:
 
In a thick bottomed Kadhai cook melt the ghee and add Gram flour slowly to it
 
Cook the Gram flour till brown color and then leave it aside to cool down
 
Hazelnut to be toasted and then crushed to smaller pieces
 
Make a caramel of the sugar given in the recipe and add the crushed hazelnut to the melted sugar
 
Mix the Gram flour mixture and hazelnut mixture
 
Divide the mixture into 30 gms ladoo and coat it with dried petals of Rose
 
For a help of coating, the rose petals use some honey in hand to roll
 
Sugarfree Anjeer Sultane
 
Ingredients:
 
Dried figs stemmed and coarsely chopped - 400 gms
 
Dates - 200 gms
 
Walnuts finely chopped - 150 gms
 
Cashew nut - 150 gms
 
Almond - 150 gms
 
Shelled pistachios finely chopped - 100 gms
 
Ghee - 70 gms
 
Cardamom powder - 10 gms
 
 
 
Method:
 
Take dry figs and soak them in water for 12 hours. Grind them to a fine paste
 
Coarsely chop all the dry fruits and dates. Store aside
 
In thick bottom pan cook the fog paste and chopped dates
 
Continue mixing on slow flame
 
Add chopped nuts and cardamom powder mix well with spatula
 
Spread on a work surface to cook down for at least 2 hours
 
Use a cutter to shape as desired.
 
Roll the sides with poppy seeds and garnish with gold leaf
 


IANS
New Delhi
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