38 minute read
21 Recipes from 10 Famous Chefs
Nazakat Aloo
Photos courtesy of Sanjeev Kapoor
By Chef Sanjeev Kapoor
Ingredients • 4 large potatoes • 2 tbsps oil + for deep-frying • 3 tsps ginger-garlic paste • Salt to taste
• 1 cup yogurt, whisked • ½ tsp black salt • 1 tsp garam masala powder • 1 tsp red chilli powder • 3 tbsps roasted split
Bengal gram, powdered • 3 tbsps chopped fresh coriander
• 2 tbsps mustard oil • ½ cup grated cottage cheese (paneer) • 2 tsps chaat masala • 2 green chillies, chopped • 2 small fried urad dal papads, crushed
Preparation
• Peel and scoop out the insides of the potatoes leaving a shell all around. Chop the scooped out portion and set aside. Heat plenty of oil in a kadai and deep-fry the potato shells till cooked and the outer surface turns golden brown. Drain on absorbent paper. • Heat the oil in a non-stick pan and add one teaspoon of the ginger-garlic paste. Add the chopped potatoes and salt and cook over medium heat for five to six minutes.
• For the marinade, put the yogurt into a bowl; add salt, black salt, garam masala powder, chilli powder, roasted Bengal gram powder, two tablespoons of the fresh coriander, the remaining ginger-garlic paste and mix well. Add the mustard oil and mix again. Set aside.
Chef Sanjeev Kapoor
Sanjeev Kapoor is the go-to chef for everything. Not surprising then that he figured in the Reader’s Digest list of 100 of India’s Most Trusted people. His easy demeanour, cheerful commentary and simple instructions make the most seemingly difficult dishes look easy to prepare. His popularity and contribution to Indian cuisine is such that the Government of India conferred on him the National award of “Best Chef of India.”
• For the stuffing, put the cottage cheese into a bowl. Add salt, chaat masala, remaining fresh coriander, green chillies, cooked potatoes and crushed fried papad. Mix well. • Stuff the potato shells generously with the cottage cheese mixture. Put the stuffed potatoes into the yogurt marinade and mix well with a light hand. Leave to marinate for about thirty minutes. • Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease a baking tray. • Arrange the stuffed potatoes on the baking tray and bake for 15 to 20 minutes. Serve hot.
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• For the kofta filling, mix together the cottage cheese,
Shaam Savera Photos courtesy of Sanjeev Kapoor cardamom powder, white pepper powder, salt and cornflour and mix well. Divide into eight equal portions and roll into balls. Keep them in the refrigerator till required. • For the gravy, heat the oil in a deep non-stick pan. Add the caraway seeds, cloves, black cardamoms, green cardamoms, cinnamon, onion, garlic, ginger Ingredients • 1 inch cinnamon stick and turmeric powder and sauté • 1 medium onion, sliced for five to seven minutes. For spinach covering: • 2 small bunches (500 grams) • 8 garlic cloves, chopped • 1 inch piece ginger, chopped • Add the tomatoes, red chilli powder, salt and one cup water fresh spinach leaves, blanched, • 1 tsp turmeric powder and cook, stirring for five minutes. drained and pureed • 5 medium tomatoes, Add the butter, cashewnuts, • 2 tbsps butter • 1 tbsp caraway seeds • 5 garlic cloves, chopped • 1 inch ginger piece, chopped • 2 tsps green chilli paste • 1 tsp cardamom powder • 1 tsp coriander powder • 3 tbsps cashewnut powder • Salt to taste • 8 tbsps roasted chana powder halved • ½ tbsp red chilli powder • Salt to taste • 1/3 cup butter • ¼ cup broken cashewnuts • 1½ tbsps dried fenugreek leaves (kasoori methi) • ½ tbsp green cardamom powder • 1 tsp honey dried fenugreek leaves, green cardamom powder and honey and mix well. Let the gravy simmer for 10 to 15 minutes on medium heat. Set aside to cool. Grind and strain the gravy into a bowl and discard the residue. • To make the koftas, heat sufficient oil in a kadai. Divide the • Cornflour for dusting spinach mixture into eight equal Preparation portions. Coat each paneer ball For kofta : • ½ cup grated cottage cheese (paneer) • ¼ tbsp green cardamom powder • ¼ tbsp white pepper powder • Salt to taste • ¼ tbsp cornflour • For the spinach covering, melt the butter in a non-stick pan. Add the caraway seeds and sauté until they begin to change colour. Add the spinach puree, garlic, ginger, green chilli paste, green with a portion of spinach and roll into a round ball. Roll the balls lightly in cornflour. Deep-fry on medium heat for three to four minutes. Drain on absorbent paper and set aside to cool slightly. • Oil for deep frying cardamom powder, coriander • To serve, pour the curry into a powder, cashewnut powder, serving bowl. Halve the koftas For gravy : salt and roasted chana horizontally and place them on • ¼ cup oil powder and cook, stirring, till the top of the gravy. Garnish with • ½ tsp caraway seeds dry. Spread it out on a plate a swirl of fresh cream, ginger and • 2 cloves and set aside in a refrigerator green chilli strips and serve. • 2 black cardamoms to cool completely. • 10 green cardamoms
By Chef Ranveer Brar Mithai Falooda
Preparation time: 10 minutes | Serves: 1
Ingredients
• ½ cup leftover mithai • ½ cup milk For assembling:
• ½ cup mithai, diced • ¼ cup flavoured sev • 2 tbsps rose syrup • 1 tbsp sabja seeds • 1 tsp almond, sliced • 1 tsp pistachios, sliced For garnish:
• 1 tsp rose syrup • 1 jalebi
Preparation
• In a vessel take the leftover mithai, add milk and blend well.
• Now for assembling, take a tall glass. Drop in the mithai pieces in. Top it up with flavoured sev and pour in the rose syrup. • Now pour in the prepared mithai milk. Add a layer of sabja seeds over it. Sprinkle sliced almonds and pistachios. • Drizzle rose syrup on top Chef Ranveer Brar A passionate foodie since his early days, chef Ranveer Brar believes God lives in food! With over 15 years of experience in the food industry and over 10 years as executive and corporate chef across India and the USA, chef Brar has been recognized for his contribution to various cuisines by institutions such as The American Institute of Wine & Food (AIWF), Academy for International Culinary Art’s (AICA) and James Beard House, among others, and has also represented India at the World Pastry Forum (WPF). He is a chef for life and it reflects in his joy for food and all his work.
and garnish with jalebi. Serve chilled.
PHOTOS: Courtesy of Ranveer Brar
Diwali Recipes
By Chef Ranveer Brar
Ginger Khara Sev
Ingredients • 1 cup gram flour • ¼ tsp black pepper powder • ¼ tsp turmeric powder • 1 tsp red chili powder • ½ tsp garam masala powder • A pinch of asafoetida (hing) • Salt, to taste • 1 tbsp ginger juice • 1 tbsp oil for kneading + for deep frying
Preparation
• In a mixing bowl combine all of the gram flour, pepper powder, turmeric powder, red chili powder, garam masala powder, asafoetida and salt. Mix well.
• Heat one tablespoon of oil and add it to the gram flour mixture. Mix till you get a crumbly texture. Add ginger juice and water to make a soft dough (it will be sticky, so grease your hands). • Heat oil in a kadai for deepfrying. • Grease the sev mould. Stuff a portion of dough in the mould and hold it above the kadai and start pressing it so the sev directly goes into the hot oil.
• Press it in the circular motion and when it is enough cut with scissors. Fry till golden brown and crisp in texture. Remove with perforated spoon and drain excess oil. Repeat with the remaining dough. • When it cools down crack the sev in small pieces and serve or store in an airtight container.
Photos courtesy of Anjum Anand
Spicy Spinach Chaat
By Chef Anjum Anand
Ingredients • Sev or pomegranate seeds • 40 g baby spinach, really to garnish (optional) roughly chopped • 50 g gram flour Preparation • 1 tbs cornflour • 1/3 tsp salt • Mix together the dry • 3/4 tsp coriander powder ingredients for the spinach. • ½ tsp chaat masala Add in four teaspoons of water • 1/8 tsp turmeric powder and stir well to mix. Add the • 1/8 tsp red chilli powder or spinach and stir well to mix. It to taste will be a bit gloopy. • A good pinch of carom • Heat a large wok or karahi seeds (leave out if you don’t with 3-4” oil. When the oil is have any) hot around 180 °C, take walnut To serve: size balls with your hands and flatten so they are about 1-1½ • 150 ml Greek-style plain yoghurt • 1 tsp roasted cumin powder (dry-roasted cumin seeds, powdered) cm thick. They will be irregular which will help them be crispy. Add them all in and then turn the heat down a little and fry until golden brown, turning • 5 tbs sweet tamarind chutney • 5 rounded tsp tangy coriander chutney occasionally. Remove with a slotted spoon and place on kitchen roll to drain off any excess oil. Chef Anjum Anand Chef Anjum Anand has worked across the world in innovative restaurants such as Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel’s Indian restaurant in New Delhi, but her real love is delicious and stylish food that is simple enough to cook at home. Chef Anand was one of the first writers to create and write Indian recipes catering for the healthconscious
To serve: Whisk the yoghurt with the roasted cumin powder and season lightly. Place two spinach pakoras onto a small plate, I place one overlapping the other at an angle. Dollop over two teaspoons of the yoghurt leaving the edges clear so they remain crispy. Spoon over a tablespoon of the sweet tamarind chutney and a teaspoon of the tangy coriander chutney. Sprinkle liberally with the sev if using and serve.
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Diwali Recipes
Steamed Mushroom Momos
By Chef Anjum Anand
Ingredients
For the filling:
• 1 tsp rose syrup • 2 ½ tbs vegetable oil • 550 g chestnut mushrooms, cleaned and finely chopped • 1 small-medium red onion, finely chopped • 1 rounded tsp fresh black pepper or to taste • 6 fat garlic cloves, finely chopped • 1 ½ tsp cornflour, mixed into a slurry with 50 ml water 25 ml dark soy sauce • 12 g finely chopped ginger • 3 tsp white or red wine vinegar • Small fistful of fresh chopped coriander • 2 small spring onions, chopped • 4 tbs finely chopped green pepper
For the dough:
• 100 g plain flour plus extra for rolling out • 4 ½-5 ½ tbs cold water
Preparation • Make the filling first. Heat the oil in a small medium sized non-stick saucepan. Add the onion and some salt and fry until soft and colouring at the edges. Add the ginger and garlic and cook for 40-50 seconds or until the garlic is cooked through. • Add the mushrooms and soya sauce and cook until the mushrooms release water and then it dries up. Add the vinegar, black pepper and cornflour slurry and cook for three to four minutes or until there is no more moisture in the pan and the cornflour is cooked. Cool and add the spring onion, pepper and coriander. Taste and adjust seasoning. • Take out the dough and knead well again. Roll out the dough into three equal long sausages and cut each into six equal pieces. Make little round balls of each and cover them with damp kitchen roll. Taking one at a time roll into 2 ½-3” diameter circles using a little extra flour.
• To make the momos, I place the wrapper in my left hand and spoon in 1½ teaspoon of the filling (around 15 g) in the middle. • Then making sure the filling stays away from the edge, with my right hand I seal the tops together, making little pleated folds along the way and then make sure the edges are properly sealed. You basically need to enclose the filling in the dough without any tears; you can do it any way which feels easy. • Oil the surface of your steamer or some greaseproof paper. Arrange the momos on the oiled surface as you make them leaving some space between them as they expand a little. Cover and steam on a rolling boil for 11-13 minutes. • Serve hot with the spicy tomato chutney or some simple soya sauce in which you have sliced some green chillies and added some finely chopped ginger.
Ingredients • 1 pound small new potatoes or baby red potatoes (about 12) • Kosher salt
• ¼ cup sour cream • 4 tsps minced fresh ginger • ½ small red onion, finely diced
• 2 small Indian green chilies or serrano chilies, finely chopped • 2 tsps chaat masala • 2 tbsps chopped fresh cilantro (stems and leaves), for garnish
Preparation
• Preheat the oven to 425°F. Place the potatoes on a baking sheet and bake for 45 minutes, or until they can easily be pierced with a fork. Let the potatoes cool until they can be handled.
• Without cutting all the way through to the bottom, slice each potato into four sections. Use your hands to push down and pull apart the four sections, like a blooming flower. Sprinkle a pinch of salt on top of each potato, followed by one tablespoon of the sour cream. Evenly divide the Chef Priya Krishna
Priya Krishna is an IndianAmerican food writer and YouTube personality, who contributes to leading magazines and websites such as The New York Times, The New Yorker, Bon Appétit, and more. She is also the author of the college-centric cookbook Ultimate Dining Hall Hacks, and formerly worked for Lucky Peach. Her latest cookbook, “Indian-ish: Recipes and Antics from a Modern American Family.” The book has been named one of the best cookbooks of spring 2019. She lives in New York City.
Photo credit: Excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna.
ginger, onion, green chilies, and chaat masala among the potatoes. Make it rain with chopped cilantro and serve.
Tip: Cut the ginger, onion, and chilies while the potatoes bake, so everything is ready for assembly.
Diwali Recipes
Quinoa Kheer
By Chef Priya Krishna
The quinoa grains turn soft and silky, adding a hint of nuttiness to the kheer. They also do an even better job than rice of soaking up the cardamom flavor. Start to finish, this takes about as long as an episode of TV to make, so now you have something to do while you stir! Kheer can be eaten warm or cold, but I like it straight out of the fridge, as it has more thickness and body when chilled.
Ingredients
• ½ gallon (2 quarts) whole milk
• ½ cup dry (uncooked) white quinoa, rinsed and drained
• ½ cup granulated sugar • Seeds from 5 green cardamom pods, crushed into a powder, or 1¼ teaspoons ground cardamom (freshly ground is best) • 2 tbsps roughly chopped unsalted pistachios, for garnish
Preparation
• Evenly coat the bottom of a large pot or Dutch oven with two tablespoons water (this will prevent the milk from sticking to the bottom of the pot). Pour the milk into the pot and bring it to a boil over high heat. Watch the milk very closely — as soon as you start to see bubbles forming, reduce the heat to low (otherwise, the milk will boil over!).
• Add the quinoa. Increase the heat to medium and cook, stirring continuously, for 15 minutes, then increase the heat to medium-high and cook, stirring continuously, for 30 to 35 minutes more, until the milk resembles heavy cream (it should be thick enough to coat the back of a spoon) and the quinoa is fully cooked. Don’t worry if there still seems to be a lot of milk left — it’ll soak into the quinoa as the kheer cools.
• Stir in the sugar and cardamom and let the kheer cool to room temperature. Transfer to a bowl, cover with plastic wrap, and refrigerate overnight or for up to 12 hours — it should resemble a loose rice pudding. When you’re ready to serve the kheer, garnish with the pistachios.
Photo credit: Excerpted from Indianish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved
By Chef Shipra Khanna Jhinge Aloo Posto
Ingredients • 2 tbsps poppy seeds, soaked in water for 2-3 hours
• 1 tbsp mustard oil • ½ tsp nigella seeds (kalunji) • A pinch of turmeric powder • 2-3 green chilies, cut lengthwise • 1 large potato, cut into cubes
•1 small ridged gourd, cut lengthwise into 2-inch long pieces • 1 tsp salt • ½ tsp cumin powder
Preparation
• Drain the poppy seeds and grind them to make a fine paste.
• Put the oil in a pan on moderate heat. When hot, add the nigella seeds, turmeric powder, green chilies and poppy paste. Sauté for a few moments, till fragrant.
• Add the potato and sauté, till half cooked. Stir in the gourd and simmer till the potatoes and gourd are three-quarters cooked.
• Add the salt and cook till the vegetables are tender.
Chef Shipra Khanna
Chef Shipra Khanna’s culinary journey may not have been a conventional one, but it certainly is inspiring. Locked in a custody battle for her children and facing dowry abuse from her estranged husband, Khanna turned to cooking for solace. Landing on the popular reality cooking show, Masterchef India, Khanna stunned the judges and eventually won the coveted title. Her win also made her a symbol of hope for other downtrodden women trapped in a hostile home environment. Since her win, Chef Khanna has opened her own restaurant H.O.T – House of Taste – in Ahmedabad and authored a cookbook called The Spice Route.
Sprinkle with cumin powder and serve with boiled rice.
Photo: Courtesy of Shipra Khanna
By Chef Shipra Khanna
Makes 12-14 pieces Note: The barfi can be kept refrigerated for 2-3 days.
Triple- Layered Barfi
Ingredients
• 2 tbsps ghee
•400 gms khoya/mawa, crumbled
• 1 cup condensed milk
• 1 tsp green cardamom powder
• 8-10 saffron strands, soaked in 2 tbsp warm milk
•15-16 rose petals
Preparation
• Put the ghee in a pan and sauté the khoya on low heat till light pink. Add the condensed mill and green cardamom powder and cook for 2-3 minutes, stirring all the while. Remove from heat and divide into two portions. • Return one half of the khoya to the same pan and add the saffron along with the milk it was soaked in. Cook on low heat, stirring continuously till the mixture comes together. Remove from heat and set aside.
• Line a square mould with enough cling film to hang over the sides of the mould. Sprinkle a layer of rose petals evenly on the base. Spread the cardamom-khoya mixture evenly over the roses. Finish with the saffron-khoya later. Refrigerate for 3-4 hours till set.
• Remove the barfi from the mould by pulling up the cling film. Cut into 12-14 squares and serve.
By Chef Shipra Khanna
Avocado & Lime Cream Soup
Avocados are slightly high in fat but their fibre content helps in burning fat too. They are known as Mother Nature’s moisturisers and help reduce signs of aging, regulate blood sugar and promote eye health.
Ingredients
• 4 ripe avocados • ½ cup fresh mint leaves • 3 green chillies, seeded & chopped • 2 tsps salt • 1 tsp freshly ground black pepper • ¼ cup vegetable stock •1 cup whipping cream •2 tbsps lime juice Makes 6 servings
Avocado and lime, it’s a marriage of sweet and sour and creamy and sharp.
For the garnish
• 6-7 fresh mint leaves
For the garnish • Tortilla Chips
Preparation
• Cut the avocados and discard the seeds. Scoop the flesh into a food processor. Add the mint leaves, green chillies, salt, pepper and stock and blend, till smooth. Press the purée through a strainer into a bowl to remove all lumps.
•Stir in the cream and lime juice and adjust seasoning. Keep in the refrigerator to chill. Garnish with mint leaves and serve chilled with tortilla chips.
Photo: Courtesy of Shipra Khanna
Vera
By Chef Jasmine Daya
This is a vegetarian appetizer made from black-eyed peas Ingredients
• 2 cups black-eyed peas • 7 ½ cups water, divided • ½ cup diced onion • 2 tsps green chili puree • 1 tsp garlic puree • 1 ¼ tsp salt • ¼ tsp turmeric • 1 cup chopped coriander • Canola oil for deep frying
Preparation
• In a large bowl, add the black-eyed peas and seven cups of water and let soak overnight. Strain the water from the black-eyed peas and rinse, removing all water. • Place the black-eyed peas in a blender or food processor with one-fourth cup of water and all remaining ingredients except the coriander and oil. Puree, adding an additional onefourth cup of water if needed. • After the mixture is blended, place in a mixing bowl. Add the coriander and stir to combine.
• In a pot, heat oil over medium heat. Take two tablespoons of the blackeyed pea mixture and form a ball in your hand. Flatten slightly to form a small patty.
Chef Jasmine Daya
Jasmine Daya is a lawyer who enjoys working hard at the office and at home in the kitchen. She has released her brand-new cookbook JD In the Kitchen: Indian Appetizers and Chutneys. In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences intended to inspire both novice and experienced chefs to experiment in the kitchen and ultimately bring their culinary creations to life. JD In the Kitchen: Indian Appetizers and Chutneys contains a multitude of delicious recipes including beef kebab, spicy crepes, fried mogo, bhajias, samosas and many more. Other books penned by Jasmine include her debut chicklit novel Law Girl’s Bump in the Road written under the name Leia London. Her books are currently available on Amazon.
• Place the patty into the oil to fry for about two minutes or until cooked. Flip over for another two minutes or until cooked.
• Remove and place on a paper towel–lined tray to absorb the excess oil. Repeat with remaining pea mixture.
Ingredients
• 1 tbsp (8 g) shelled raw pistachios • 2½ cups water • 1 cup chopped beets • 1 cup gram flour • ¼ cup chopped coriander • 1 egg • 1 tsp salt • ½ tsp garlic puree • Canola oil for frying
Preparation
• In a saucepan, bring two cups of water to a boil. Add the beets to the saucepan and cook for about 20 minutes or until the beets are tender. Remove from heat and let the beets and water cool.
40 minutes | 10 pieces
Beet Rosette Bhajia
By Chef Jasmine Daya
If you want to seriously impress, this appetizer is the one to make. The rosette shape is created with a handheld rosette waffle iron.
• Place the cooled beets and water from the saucepan into a blender. Add half a cup of cold water to the blender and puree. • In a mixing bowl, combine the gram flour, coriander, egg, salt, garlic puree, and pureed beet mixture.
• In a small pot, heat oil over medium to high heat. Place the waffle iron into the pot to heat for one minute. • Holding the handle of the waffle iron, dip the iron into the batter, ensuring it does not go above the edges. Hold it in the pot of oil for about 30-50 seconds or until the batter is cooked.
• If the rosette is detached from the waffle iron, remove it and place on a paper towel–lined tray to absorb the excess oil. If it did not detach, remove the rosette by gently prying it off with the tip of a knife and place on the tray.
Popcorn Masala
By Chef Maneet Chauhan
Ingredients
• 1 cup corn kernels • Salt to taste
• ¼ tsp red chili powder • ½ tsp chaat masala • 1 tbsp olive oil
Preparation
Heat a deep non-stick pan. Place corn kernels in a bowl. Add olive oil and mix well and put into the hot pan. Add salt and red chili powder and mix. Cover and let the corn splutter and pop. When all the corn has popped, sprinkle chaat masala and toss.
Chef Maneet Chauhan
Chef Maneet Chauhan always had a passion for all things culinary – and it definitely shows.
After working for eight years as the executive chef at Vermilion, an acclaimed IndianLatin fusion restaurant in New York, she was the first Indian woman to ever compete on the hit US show The Iron Chef and is now an all-time judge on Food Network Channel’s show Chopped.
Chef Chauhan shared some of her delectable recipes with DARPAN. Taking inspiration from her travels, Chef Chauhan places an Indian twist on classic dishes from around the world, melding familiar Indian flavours in surprising and delicious ways.
For the Jaipur Slaw: • 1 lb red cabbage, shredded • ½ ounce carrot, fine julienne • ¼ ounce mint, chopped
• ¼ ounce cilantro, finely chopped
For the dressing: • 8 ounces lemon juice • 2 tbsps sugar
Preparation Croquettes Black-Eye Pea For the Black Eye Pea Croquettes: • Soak black-eyed peas overnight. Boil them until with Byadagi Aioli & Jaipur Slaw tender and cool the next day. In a robot coupe, pulse peas, By Chef Maneet Chauhan peppers, onion, jalapeno, ginger garlic and lemon. Remove and mix in the bread Ingredients • 3 gms cumin powder crumbs with the spices. • 2 gms amchur Portion 1.5 oz balls with a For the Black Eye Pea Croquettes: • 18 gms salt disher and coat each piece with breadcrumbs. Deep-fry • 2 cups black-eyed peas • 7 gms black pepper at 350 degrees until golden brown, for approximately 3 • 116 gms clantro • 1 cup red onion, chopped • 1 cup red pepper, chopped • 1 cup yellow pepper, chopped For the Byadagi Aioli: • 1 quart mayonaise • 10 ounces Byadagi Chilli puree minutes. For the Byadagi Aioli: • Combine all ingredients and blend thoroughly. • 21 gms jalapeno, chopped • 2 ounces lemon juice • 2 tbsps ginger-garlic paste • 8 gms cumin For the Jaipur Slaw: • 2 ounces lemon juice • 4 gms red chili powder • Combine red cabbage, • 3 medium potatoes, boiled, peeled & shredded • 6 gms paprika • 3 ounces Parmesan carrot, mint and cilantro. Season with salt, dress ala minute with lemon dressing. • 84 gms panko (bread crumbs) • 1 tsp red chili powder
Diwali Recipes
Seero
By Chef Hetal Vasavada
Makes 4 to 6 servings
Ingredients
• 1 tbsp (8 g) shelled raw pistachios • 1 tbsp (9 g) raw almonds • 1 tbsp (9 g) raw cashews • ¼ cup (50 g) granulated sugar • 1 cup (240 ml) water • ¼ cup (55 g) ghee • ½ cup (84 g) semolina
Credit line: Reprinted with permission from Milk & Cardamom by Hetal Vasavada, Page Street Publishing Co. 2019. Photo credit: Hetal Vasavada.
Preparation
• Toast the pistachios, almonds and cashews in a small non-stick skillet over medium heat for four minutes. Pour into a bowl to cool. Once cool, chop the nuts coarsely and set aside. • In a small saucepan, add the granulated sugar and water. Dissolve the granulated sugar in the water over medium heat. Once all of the sugar has dissolved, set aside. • In a non-stick skillet, add the ghee and semolina. Cook the mixture over medium-low heat for four to
Chef Hetal Vasavada
As a chef and food blogger creating dishes that represented her “Not quite 100% American and not fully Indian” self. These culinary explorations landed her a coveted spot on MasterChef competing in front of Gordon Ramsey, and her first cookbook, MILK & CARDAMOM: Spectacular Cakes, Custards and More, Inspired by the Flavors of India, a stunning collection of Indianaccented sweets that range from the traditional to the most delicious cultural mash-ups. Her recipes have been featured in Huffington Post, TASTE and The Times of India.
five minutes while stirring. The semolina will turn light brown and give off a nutty fragrance. Pour the granulated sugar water into the semolina and turn up the heat to medium-high. Let it sit for one minute without mixing. The semolina will soak up all of the water and thicken. Stir for one minute and then spoon into the serving bowls. Top with the toasted chopped nuts and serve while warm or at room temperature.
Diwali Recipes
Hot Chocolate Kulfi
By Chef Hetal Vasavada
When I was younger my grandma would bring me a Fudgsicle when she would pick me up from school during the summer. We’d walk home hand in hand enjoying our frozen treats. When she got older, she moved to India and whenever I would visit her, she would give me money to sneak away and pick up an ice cream for us from the corner store. Our little secret inspired this kulfi recipe, which uses the traditional method of boiling full-fat milk down until it is thick and creamy.
Makes 6 to 10 servings, depending on the size of the mold
Ingredients
• 4 cups (960 ml) whole milk • ¾ cup (180 ml) heavy cream • 2/3 cup (115 g) high-quality milk chocolate morsels • ¼ tsp salt • ½ tsp ground cinnamon • ¼ cup (40 g) roasted unsalted almonds, finely chopped
Preparation
• Add the milk, heavy cream, chocolate, salt and cinnamon into a heavy-bottom saucepan over medium-high heat. Stir continuously until the milk comes to a boil, about six minutes. Simmer on low heat for 30 minutes, stirring often. Make sure to keep an eye on the milk as it might overflow. • Add the chopped almonds and simmer for an additional five minutes. The mixture should be thick enough to coat the back of a spoon. Pour the mixture into ice pop molds and freeze for at least five hours. Set the kulfi out on the counter for five minutes before unmolding. Note: To make a no-mess, no-drip version for your kids, use a block of Abuelita Mexican chocolate instead of regular chocolate. It contains carrageenan, a thickener made from seaweed, which prevents the kulfi from dripping all over the place!
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Diwali Greetings
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Narangi Gulab Jamun
By Chef Harpal Sokhi
Ingredients • 1½ cups + 3 tbsp mawa/khoya • ¼ cup chenna • 2 oranges, sliced • ¼ cup orange marmalade • 1 cup sugar • 2-3 cloves
• 1 inch of cinnamon
• A pinch of saffron
• Grate one and a half cups of khoya and chenna into a deep mixing bowl and mix well. Add soda bicarbonate, refined flour, green cardamom powder, and little water to make a soft dough. Cover and rest.
• To make the stuffing, grate the remaining khoya into another bowl, add orange marmalade and mix well. Divide this mixture into 16 equal portions.
• ¼ tsp soda bicarbonate • Divide the dough into 16 • 3 tbsp refined flour equal portions and shape them • ¼ tsp green cardamom into balls. Flatten each ball on powder your palm, place one portion • Rice bran oil to deep-fry of khoya-orange marmalade mixture in the center, bring in Preparation the edges together and press lightly to seal. Shape them into • To make sugar syrup, cook smooth balls. together one cup sugar with one and a half cups water, orange • Heat rice bran oil in a kadai slices, cloves and cinnamon, (wok). Add the balls, a few at a in a deep pan till it reaches one time, and deep-fry on low flame string consistency. Add a pinch till golden. Drain and soak in the of saffron and mix and keep it sugar syrup for at least 15 to 20 warm. minutes before serving. Chef Harpal Sokhi Popularly known for his culinary show Turban Tadka, Chef Harpal Singh Sokhi has redefined cookery shows with his humour and Punjabi style.
The fusion of Indian food with international cuisine is what made Chef Sokhi a name to reckon within the hotel industry. Black Currant Kulfi and Kiwi ka Panna are just examples of his exotic creations which are extremely popular in Passage to India – the restaurant in the famous 5-star deluxe, The Regent hotel, Mumbai Chef Sokhi was awarded Indo Australian Cultural by the Victorian Council Australia and AIII in October 2014, for promoting Indian food and culture in Australia.
• Place the narangi gulab jamuns in separate serving bowls. Pour the syrup and stewed oranges over them and serve hot.
Diwali Recipes
Arancini
By Chef Harpal Sokhi
The well-known jocular, jovial and jolly chef – Harpal Singh Sokhi, has given cooking a fun and delightful statement with his style of cooking.
Ingredients
• 1 cup leftover cooked basmati rice • ¾ cup leftover dal • 1 yellow or red bell pepper, finely chopped • ¼ cup green peas • 2 carrots, peeled and finely chopped • 1 tsp garlic, crushed • 1 tsp ginger, crushed • 2 tsp cumin seeds • 1 tsp red chilli powder • ½ tsp cumin powder • ½ tsp turmeric powder • ¼ tsp garam masala powder • ½ cup breadcrumbs + to roll • Salt to taste • Black pepper powder to taste • Rice bran oil to deep-fry • Chaat masala to sprinkle • A few leaves of lettuce • ½ cup tomato salsa
Preparation
• Put rice, dal, bell pepper, green peas, carrots, crushed garlic, crushed ginger, cumin seeds, red chilli powder, cumin powder, turmeric powder, garam masala powder, half cup breadcrumbs, salt, and black pepper powder in a large mixing bowl and mix well.
• With dampened hands divide the mixture into 15 equal golf-sized balls. Roll each ball in breadcrumbs and shake off excess. Keep them on a plate and in a refrigerator for half an hour.
• Heat sufficient rice bran oil in a deep pan, gently slide in the arancini (balls) and deep-fry till crisp and golden brown. Drain on an absorbent paper.
• Place lettuce leaves on a serving plate, place the arancini over them, sprinkle some chaat masala and serve hot with tomato salsa.
Samosa Chocolate
By Chef Ajay Chopra
Ingredients • Combine chocolate and it resembles a breadcrumb knead into a semi-stiff pistachio in a bowl. Mix well • 1 cup grated dark chocolate and add one tsp castor sugar and mix well. • 1½ cups refined flour • Divide the dough into eight • 4 tbsps + 1 tsp equal portions and roll out castor sugar into medium size rotis. Cut • 2 tbsps ghee the rotis into halves. • 1 tbsp pistachio slivers • Apply water on one edge half and roll into • 1 cup sugar a small cone. Reserve • Oil for deep-frying some chocolate mixture for garnishing and place a Preparation spoonful of the chocolate • Combine refined flour, four into the cone and seal to tbsps castor sugar and ghee make a samosa. Similarly in a bowl. Mix well and rub till prepare the remaining. texture. • Prepare a thick sugar • Add sufficient water and one cup water. mixture from the remaining syrup by cooking sugar in dough. Refrigerate for 10 • Heat sufficient oil in a minutes. kadai. Deep-fry the samosas
Chef Ajay Chopra
An acclaimed culinarian, Ajay Chopra’s love and passion for food has seen him grow as a modern Indian chef. His conviction and diligence has conferred him as one of the most celebrated chefs in the Indian television and food industry. He is popularly known for cohosting and judging MasterChef India Season 1 and 2. He has also been a food host for shows such as Chop Chop Chopra, Veggistan, and others. Being a true food lover, Ajay believes food can bring miracles to one’s life, specially when it is given its value and cooked with the right mix of ingredients, heat and warmth of love.
on a low heat till golden and crisp. Drain on absorbent paper. • Dip the samosas in sugar syrup and soak them well.
• Garnish with reserved chocolate mixture and serve immediately.
Pakoda Oats
By Chef Ajay Chopra
Ingredients
• 180 gm cooking oats • 30 gm rice flour • 30 gm ragi flour • 90 gm palak, finely chopped • 5 gm curry leaves, finely chopped • 50 gm onion, finely chopped • 15 gm coriander, finely chopped • 5 gm green chillies • 5 gm ginger • 4 garlic pods • 5 gm turmeric powder • 10 gm red chilli powder • Salt to taste • Oil for deep frying
Diwali Recipes Chef Chopra is greatly committed to taking Indian cuisine into new and uncharted areas and constantly experiments with new ingredients and flavours.
Preparation
• Mix quick oats with hot water and keep it aside for about five minutes. (Avoid adding too much of water as water oozes out of onions when added to this mixture). • Grind ginger, garlic and green chillies to a coarse paste. • Meanwhile, heat oil for deep frying in a kadai. Add all the remaining ingredients along with the ginger-garlic-green chilli paste to the oats mixture and mix well.
• If required you can add little hot water, the consistency of the mixture should be like onion pakoda mixture. • Drop the mixture in or shape them into small balls and drop them into hot oil on medium heat. Fry the fritters till golden brown.
• Serve them hot or warm with tomato ketchup/chutney.
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