By IANSlife

November 12, 2023 (IANSlife) Discover mouth-watering Diwali recipes to celebrate the festival of lightsby Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa.

CHATPATA BABY POTATO

Ingredients                                                  

• Baby Potatoes, boiled and peeled  
• Coriander Seeds
• Cumin seeds
• Fennel seeds 1
• Whole Black Peppercorns
• Dry Red Chillies
• Asafoetidaa pinch                                        
• Oil, as required
• Ginger Garlic Paste                                             
• Tamarind Paste                                                   
• Sugar
• Water                                                                    
• Salt, to taste
• Coriander Leaves                               

Method:

• Heat a heavy bottomed pan; add coriander seeds, cumin seeds, fennel seeds, black peppercorn and dry red chillies. Roast them for few seconds.
• Add the roasted dry masala in a mixer and turn them into a coarse powder.
• Heat oil in a wok/kadhai. Add asafoetida and after few seconds, add ginger garlic paste. Saute it properly for 1 to 2 minutes.
• Add baby potato and cook them till the colour turns golden brown.
• Meanwhile, mix tamarind paste and sugar in water and add into the potatoes.
• Add salt to taste and the roasted dry masala. Mix and cook the ChatpataAloo for 2 more minute and serve hot.
• Serve Chatpata Baby Potato along with Panchmel Dal, Lauki Raita and Pudina Tawa Paratha for a great Diwali meal.

 

BAGICHE KI TIKKI            

Ingredients

• Mashed Boiled potato                                                           
• Tomato
• Onion
• Capsicum
• Black pepper powder                                                           
• All spice mix powder / Garam masala                                 
• Black salt                                                                             
• Salt
• Chaat masala
• Oil 

Method:

• Take boiled potato in a bowl. Add tomato, onion, capsicum, black pepper powder, all spice mix powder, black salt, salt, and chaat masala. Mix well.
• Take a small ball-sized portion of the mixture. Press it with hands and prepare tikkis.
• Meanwhile, heat a tawa over medium flame. Grease it with oil. Place the tikkion a tawa. Add oil to it. Roast them on a low flame for 2-3 mins.
• Flip it and cook it on low flame from another side. Likewise, roast all tikkis.
• Once done take it out on the serving plate, BagichekiTikki is ready to be served.

 

NAVRATAN KHEER

Ingredient                                                    

• White pumpkin (lauki)
• sabudana
• milk
• sugar
• khoya (paste)
• seasonal fruits
• Pomegranate

Method

• Scrape lauki lightly and grate.
• Soak sabudana in water for about half an hour. Boil the grated pumpkin in at least ½ litre of milk for about 10 mins. When cool, make into a paste.
• Cook the remaining milk with sugar. Then add lauki paste, soaked sabudana and khoya.
• Allow it to cook till it reduces to almost half of its volume and reaches a smooth texture. Remove from heat and allow it to cool.
• Add chopped fruits to the kheer. Refrigerate for at least 2 hours.
• Serve chilled, garnishwith Kabuli anardana.

 

 

PANEER DIL KHUSH TIKKA

Ingredient

• Paneer
• Yellow chili powder
• Red chili powder
• Garam masala
• Ginger garlic paste
• Kasurimethi
• Curd
• Lemon juice

Method:

• Cut paneer into heart shape.
• Take a bowl , mix curd and masala  to make a marination paste
• Marinate paneer for min two hours.
• Cook in tandoor or pan grill on gas.
• Serve with coriander chutney.

 

 

LADOO CHOOR BESAN

Ingredient                            

• Besan
• Desi ghee
• Powder cardamom
• Sugar
• Almong and pista kernels

Method:

• Put besan into a pan and add desi ghee gradually.
• Stir cook till besan turns light brown.
• Add sugar and keep aside.
• Make into round ladoo shape.

 

 

PANEER ALOO PAKORA

Ingredient                                  

• Potato( mashed)
• Paneer
• Besan
• Ajwain
• Salt
• Garam masala                               
• Fresh coriander
• Cheese

Method:

• Put mashed potato, masala and cheese in a bowl.
• Mix well and keep aside.
• In another bowl mix besan, ajwain and water. Make a batter.
• Cut the paneer slice in half resembling bread slice.
• Put potato mashed in between two paneer slices.
• Dip into batter and fry.
• Serve with mint chutney.

 

 

 

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