ByIANSlife

October 30, 2021 (IANSlife) 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

 

 

 

(This article is website exclusive and cannot be reproduced without the permission of IANSlife)

IANSlife can be contacted at ianslife@ians.in