Festival of Flavors: Diwali Delicacies from Chef Swapnadeep
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iscover 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 peeledCoriander SeedsCumin seedsFennel seeds 1Whole Black PeppercornsDry Red ChilliesAsafoetidaa pinchOil, as requiredGinger Garlic PasteTamarind PasteSugarWaterSalt, to tasteCoriander 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 potatoTomatoOnionCapsicumBlack pepper powderAll spice mix powder / Garam masalaBlack saltSaltChaat masalaOil 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)sabudanamilksugarkhoya (paste)seasonal fruitsPomegranate 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 PaneerYellow chili powderRed chili powderGaram masalaGinger garlic pasteKasurimethiCurdLemon juice Method: Cut paneer into heart shape.Take a bowl , mix curd and masalato make a marination pasteMarinate paneer for min two hours.Cook in tandoor or pan grill on gas.Serve with coriander chutney.
LADOO CHOOR BESAN
Ingredient BesanDesi gheePowder cardamomSugarAlmong 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)PaneerBesanAjwainSaltGaram masalaFresh corianderCheese 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.
✔️ Festival of Flavors: Diwali Delicacies from Chef Swapnadeep
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