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Celona’s All Things Navratri Menu – A Culinary Journey

Navratri is one of the most significant Hindu festivals in many parts of India. It is a celebration that includes praying to all female Goddesses, garba and dandiya dancing, and delicious food.

During this time, some of your neighborhood’s best restaurants have you covered for filling your hungry stomach, so take a chance and immerse yourself in the enchanting cuisine delights served elegantly in a Thaali, this special menu highlights the essence of joyful feasting.
 

Anand Sweets’ special vrat thali!

Indulge in a delectable Navratri Thali at Purani Dilli by Anand Sweets, crafted with a wholesome blend of ingredients such as Samai, Pumpkin, Makhana, Paneer, Sabudana, and more, all seasoned with pink salt for a nutritious and energising dining experience. The thoughtfully prepared Vrat Thali includes assorted dishes such as Kuttu Atta Ki Puri, Samak Chawal, Shahi Paneer Sabzi, Pumpkin Sabzi, AarbiAachar, Makhana Kheer, Salad, Dry Aloo Chips, and Raita, ensuring a delightful Navratri feast. 

Customers can also order a la carte and enjoy individual dishes for Navratri. Must-try favourites on the menu include – Adraki Paneer Tikka, along with tempting Chaats such as Tava Aloo Chaat, Sabudana Aloo Tikki Chaat, and Singhara Papdi Chaat. 

Availability: 15 October to 24 October 2023, 12 p.m. to 10 p.m. 

Price: Rs. 350/- plus taxes 

Location: Available across Purani Dilli by Anand Sweets 

Phone: (91) 93531 42319; (91) 93531 39813

Ssaffron, Shangri-La Bengaluru  

Ssaffron, the award-winning Indian restaurant at Shangri-La Bengaluru, unveils its exclusive Navratri Festive Menu. This culinary extravaganza spans nine days, from 15 October to 23 October, embracing the festive spirit of Navratri with an array of traditional delights.

Guests can start with Shakarkand Aur Anar Ki Chaat and Phaldari Salad followed by crispy Sabudana Vada and Chef Pankaj’s curation, Kache Kele Ki Tikki. The Vrat-friendly Thaali also features delicacies such as Makhane Kaju Ki Sabzi, Dahi Aaloo, Khatta Meetha Kaddu, and Dabi Sukhi Arbi accompanied by staples like Sabudana Khichdi and Singhade Ki Poori. To satiate sweet cravings, diners can relish Samvat Chawal Kheer and Coconut Laddoos. 

This special Thali is available from 15 October until 23 October for lunch and dinner and is priced at Rs. 1600/- all-inclusive. For more information, guests can call (91) 80 4512 6100 or email bengaluru@shangri-la.com

Renaissance Ahmedabad Hotel

Prepare to Revel in Dance, Celebration, and the Vibrant Spirit of Navratri at the captivating Emerald Lawn at Renaissance Hotel Ahmedabad.

Immerse yourself in the rich traditions of Garba Night as you step into a world of themed décor, a captivating stage, and a delightful photo booth to capture your moments of joy. The beats of Garba music will resonate through the night, courtesy of different DJs, creating an atmosphere that’s truly electrifying.

As you dance your heart out, refuel with a selection of delectable food and beverages at live stations. The event begins at 8 p.m. to ensure that you may enjoy Garba with your family in a safe environment.

The party continues after the Garba Night ends! So, from 12 a.m. to 3 a.m., travel to Mill & Co. for late-night hangouts and savour an Exquisite Menu with Tawa Pulao Masala, Paneer Bhurji, Pasta Selections, Vegetable Biryani, and Grilled Cheese Chutney Sandwiches.

For more details and reservations, call +91 7574847188.

What: The Garba Night

Where: Emerald Lawn, Renaissance Ahmedabad Hotel

When: 15th to 24th Oct, 2023

Timings: 8:00 pm onwards

Ishaara

Ishaara is a modern Indian restaurant with “classical and traditional recipes giving it a modern expression”. These dishes come from across India, with familiar names and some experiments. This festive season, Ishaara launches a Navratri special thali curated by Chef Jagdish Naidu for all vegetarian patrons. The modern Indian restaurant have an exclusive Bengali food experience called “Durgotsav Bhoj” curated by Miss Anasuya Banerji for all dinners from 15th October to 24th October at Ishaara.

The inspiration behind Ishaara’s Bengali Thali this festive season draws from the roots of East Bengal, particularly the Dhaka & Comilla region. It encompasses a rich array of cooking ingredients, recipes, and cooking techniques. Anasuya Banerji, a visionary leader renowned for her impact on education and skill development, brings her creativity, perseverance, attention to detail, and community-building spirit to the forefront this festive season. She presents a specially curated menu, “Durgotsav Bhoj”, drawing inspiration from the culinary traditions of the past four generations.

Anticipate a diverse range of appetizers, including Machher chop, Kochuri and Shukno Aloor Dam, Fish fry, and more. The main course features authentic dishes such as Bhanpa lish, Machher Kalia, Chingri Phookopi, and Jhuri Aloo Bhaja. Conclude your meal with the sweet indulgence of Bengali specialties like Mishti Doi & Nolen Gurer Rasogulla. The entire Bengali Thali experience will be exclusively available in Mumbai Ishaara, Palladium, and Kurla Market City.

Venu: Ishaara – Specialty Modern Indian Restaurant

Date: 15th October to 24th October 2023

Time: 12 pm to 3 pm Lunch; 7 pm to 11 pm Dinner

Celona


Celona is thrilled to introduce a new concept, All Things Navratri Menu, inviting patrons this festive season to embark on a culinary journey that promises an extraordinary start to the festive season with delicacies to revel in. The menu boasts a range of signature dishes, revamped to enjoy during Navratri, wherein each dish is carefully and deliciously curated.

Indulge in the festive spirit with the Navratri Platter at Celona, a feast that unites the wholesome flavours of the season. The bountiful spread at Celona includes Quinoa-coated Sweet Potato Cutlet, Kuttu Lavash, Green Pea Hummus, Sava Tabbouleh, Sago Pudding, and Banana Chips.

Freshness meets indulgence in the Fruit Platter, featuring a selection of seasonal fruits sourced from local markets. Guests are welcome to enjoy a vibrant assortment that captures the essence of nature’s bounty, adding a refreshing touch to one’s shared moments. Elevate your snacking experience with the Chip and Dip Plate, a tantalising combination of Banana and Potato Chips, Kuttu Lavash, and Green Pea Hummus. This platter is a perfect union of crunchy delights and flavorful dips, setting the stage for delightful conversations.

Experience the crispiness of Sabudana Vada, made with Tapioca Fritters served with a side of Coriander, Mint and Chilli Dip. The Sabudana Vada Platter at Celona is a delightful fusion of traditional flavours and contemporary presentation, offering a perfect blend of textures and aromas. At Celona, the platters are more than just meals, they are an invitation to connect, share and savour the joy of dining together.

Celona offers a wide variety of options in the no onion and garlic menu for the patrons to enjoy. Some delectable options include Avocado Papdi Chaat, Quinoa Salad, Avocado Toast with a Celona twist, The Vegetable Club Sandwich and the Brownie Sizzler.

Address: Select City Walk, Saket, New Delhi

Timing: 8:00 AM to 1:00 PM

For bookings, call +91 99994 56700

ALSO READ-Food Superstars Gala: India’s Culinary Elite Honoured

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Journey of Flavours

Food, more often than not, conjures up happy memories. It can nudge us into crossing miles for a Neapolitan pizza, Greek moussaka, or New York cheesecake. Read on if trying local delicacies, ranks among your top travel priorities.

Goulash and Lecsó in Hungary

Do you know Hungarians call themselves a nation of soup eaters? There are many varieties to back their claim, ranging from goulash and palóc to fish soups. A must-try traditional preparation is a pottage made of lentils, potatoes, peas, beans, cabbage and pumpkin. Paprika, the national spice of Hungary, appears in various dishes, especially the slow-cooked chicken paprikash. If winter calls for cabbage rolls stuffed with minced meat, then lecsó (a variety of ratatouille) takes the top spot in summer. You can savour these local fares at Gundel, one of the pioneers of Hungarian gastronomy or attend the Etyek Picnic to relish authentic dishes. Fancy fine dining? 75 restaurants in Hungary have been featured in the renowned French guide this yearunderMichelin Star, Bib Gourmand, and Green Star categories.

Insider Tip: Complement your meals with a selection of Hungarian wines like Tokaji, Szekszárd, and Villány for an exquisite pairing.

Hungry Korhely Soup.

Nth Trang Nem Nướng and Kem Chuối in Vietnam

Despite the diverse cultural influences—French, East Asian, African, and Portuguese—Vietnamese cuisine has regional nuances. Consider Nha Trang, situated in the Southern Khanh Hoa Province, where The Anam Cam Ranh sits framed by lush mountains. At Lang Viet, skilled chefs craft delectable dishes, including cơmchiên, tômcháybơtỏi, búnbòhuế, caolầu, and cơmgà, using innovative techniques and locally sourced ingredients from rivers, farms, and coastlines. Whether it’s home-style cooking, street food, or traditional favourites with a modern twist, you are in for a treat. The best part? You get to taste delicacies from north to south of the country within a picturesque beachfront setting.

Insider Tip: Plan a Vietnamese-themed party and showcase your newfound skill. Join on-site Mama’s cooking classes conducted by five cheerful women to master traditional recipes.

Onigiri and Kushikatsu in Japan

The land of the rising sun has lots beyond familiar favourites (read sushi and sashimi), tempting travellers to extend their vacation solely for gastronomic exploration. Every region has restaurants, cafes, and street-side eateries serving vegetarian and non-vegetarian delights like Soba, Udon, Takoyaki, Buta-No-Sogayaki, Katsudon, Okonomiyaki, Yakiniku, Miso Soup, Gyoza, Karaage, and, of course, an array of ramen. Japanese cuisine is exceptionally satisfying, and the chefs display remarkable skill. It is no wonder that three Japanese cities (Tokyo, Osaka, and Kyoto) have the highest number of Michelin-starred restaurants.

Insider Tip: Experience authentic teppanyaki (and the antics of a dedicated chef) at Misono in Kobe, the world’s first teppanyaki joint. Don’t miss Tokyo’s Tsukiji Market if you are curious about Japan’s food culture.

Lobster Bisque & Frankincense-Infused Chicken in Oman

What comes to mind when you think of Omani cuisine? Perhaps shuwa and kebabs? While these are must-try dishes, Oman offers a rich tapestry of flavours. One of the finest places to savour it all is Shangri-La Muscat, which embodies the essence of Oman within its opulent premises. Indulge in a live preparation of tuna rolls at Bait Al Bahr alongside fresh seafood, oven-baked seabream fillet, and grilled fish steak. To taste other specialities, visit Sultanah, named after Oman’s inaugural ship that sailed to the US circa 1833. You can order lobster bisque with caviar and cauliflower foam, tuna crudo, braised octopus with beetroot couscous, and pan-seared seabass with fennel cream. You can also dine on top of a cliff overlooking the Gulf of Oman.

Insider Tip: Since Oman is known for high-quality Frankincense (luban), we recommend the unique smoked Frankincense-infused chicken that the chefs have mastered.

Luqaimat and Saloona in Qatar

Qatar is a melting pot of flavours. It blends local traditions with influences from India, Persia, Lebanon, and North Africa. You should definitely taste traditional Qatari dishes like Machboos, Saloona, Madrouba, and Hares. Those with a sweet tooth can try Luqaimat and Ragag at Souq Waqif, a traditional market in the heart of Doha. Shawarma at Mashawi Al Arabi in the Old Airport area and stuffed or baked falafel at Ard Canaan in Katara are unforgettable fares.

Insider Tip: Doha also has numerous world-class dining spots that need to be on your list of must-visit restaurants, including Jiwan, Carbone Doha, Boho Social, Sugar and Spice, Morimoto Doha, Bayt El Talleh, IDAM, and IZU.

Qatar Arabic Shawrma.

Creole Cari Poule and Bol Renversé in Mauritius

One way to immerse in the Mauritian way of life is through its cuisine. Traditional Mauritian cooking is heavily influenced by Creole. What brings the twist is exotic native spices that add depth and richness to it. There are Indian, Chinese, and European influences too, which is why you would find Sino-Mauritian spring rolls, chop suey, halim, Bol Renversé, and Boulettes. The most popular dish is the Creole Cari Poule(chicken curry)usually served during festivals and Hindu wedding ceremonies. Set in a planter’s house by the beach in The Residence Mauritius, the chefs at the Plantation use an original approach and traditional blend of hand-crushed spices to cook Creole cuisine.

Insider Tip: Explore the bustling market of Mauritius while picking fresh ingredients. Cap off your day with a traditional Mauritian dinner at the home of a local host.

ALSO READ-Bite sized deliciousness: Laddooh by Chef Sugandha Saxena

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Navratri Fasting with Yogic Meals

By Lothungbeni Humtsoe

During the auspicious period of Navratri, devotees honour the divine feminine energy and engage in spiritual practices such as fasting, prayer, and meditation.

The Navratri meal suggestions shared with IANSlife by Dr. Hansaji, Director of The Yoga Institute and President of the Indian Yoga Association, not only conform to fasting traditions but also support a yogic lifestyle, boosting physical and mental well-being.

By including these Navratri meal options into your fasting schedule, you may tap into the transformational force of this sacred festival to strengthen your yoga path. These dishes not only honour history but also provide the nourishment required to power your inner light.

RAJGIRA THALIPEETH

ate the boiled sweet potatoes and chop fresh coriander leaves. Set them aside.

Make the Thalipeeth Dough:

In a mixing bowl, combine the Rajgira flour, grated sweet potatoes, chopped coriander leaves, cumin seeds, black pepper powder (if used), and Sendha Namak (rock salt).

Knead the mixture into smooth dough. You can add a little water if needed, but usually, the moisture from the potatoes is sufficient to form the dough.

Divide and Shape the Thalipeeth:

Partition the dough mixture into little divides and shape them into balls.

Take a plastic sheet of parchment paper and place one dough ball on it. Flatten it gently using your fingers to form a round, flatbread (Thalipeeth). You can wet your fingers slightly to prevent sticking.

Cook the Thalipeeth:

Heat a griddle or skillet over medium-high heat and add a little ghee or oil to grease it.

Carefully transfer the shaped Thalipeeth onto the hot griddle. You can use a plastic sheet or parchment paper to assist you in transferring it.

Cook until the bottom side turns golden brown and crispy, which takes about 2-3 minutes.

Flip the Thalipeeth and cook the other side until it’s golden brown and crisp. Drizzle more ghee or oil around the edges as needed.

Serve Hot:

Remove the Rajgira Thalipeeth from the griddle and serve hot with yogurt, Vrat ke aloo (potato curry), or any fasting chutney of your choice.

BARNYARD MILLET PATTIES

Ingredients:

1 cup barnyard millet (samak rice), cooked and cooled

2 medium-sized potatoes, boiled and mashed

¼ cup roasted peanuts, coarsely crushed

¼ cup fresh coriander leaves, finely chopped

Sendha namak (rock salt) to taste

½ tsp cumin seeds (jeera)

Ghee or oil for pan-frying

Instructions:

Prepare the Barnyard Millet:

Cook barnyard millet (samak rice) and let it cool completely.

Mix Ingredients:

In a mixing bowl, combine the cooked and cooled millet, mashed potatoes, crushed peanuts, finely chopped coriander leaves, Sendha Namak (rock salt), and cumin seeds (jeera).

Partition the dough mixture into little divides and shape them into balls.

Shape the Patties:

Divide the mixture into small portions and shape them into patties or tikki. You can adjust the size according to your preference.

Pan-Fry the Patties:

Heat a non-stick skillet or pan and add a little ghee or oil for shallow frying.

Place the millet patties in the hot pan and cook them on medium heat until they turn golden brown and crispy on both sides. You can drizzle a little ghee or oil around the edges for added flavor and crispiness.

Serve Hot:

Once the patties are cooked and crisp, remove them from the pan and place them on a paper towel to remove excess oil/ghee.

Serve the barnyard millet patties hot with yogurt or any fasting chutney of your choice.

ARBI SAUTE

Ingredients:

250 grams arbi (colocasia)

2-3 tbsp ghee or oil (use ghee for a sattvic option)

1 tsp cumin seeds (jeera)

½ tsp ajwain seeds (carom seeds)

Sendha namak (rock salt) to taste

½ tsp black pepper powder (optional)

½ tsp roasted cumin powder (optional)

Fresh coriander leaves for garnish

Instructions:

Prepare the Arbi:

Wash the Arbi thoroughly to remove any dirt.

Place the Arbi in a pressure cooker or a pot of water and boil them until they are soft and can be easily pierced with a fork. Cooking time may vary, but it usually takes around 15-20 minutes in a pressure cooker. If using a pot, it may take a bit longer.

Once boiled, allow the Arbi to cool slightly, then peel the skin off. It should come off easily. Cut the Arbi into rounds or cubes.

Temper the Arbi:

Heat ghee or oil in a pan over medium heat.

Add cumin seeds (jeera) and ajwain seeds (carom seeds) to the hot ghee or oil. Allow them to sizzle for a few seconds.

Add Arbi:

Add the boiled and peeled Arbi to the pan. Stir well to coat them with the tempered spices.

Seasoning:

Sprinkle sendha namak (rock salt) over the arbi. You can also add black pepper powder and roasted cumin powder for additional flavour, but these are optional.

Cook Until Crispy:

Cook the arbi on medium-low heat, stirring occasionally, until they become golden brown and crisp on the outside. This usually takes about 10-15 minutes.

Garnish and Serve:

Garnish with fresh coriander leaves and remove from heat.

Serve Hot:

Serve the crispy Arbi immediately as a side dish for your fasting meal.

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Satisfy Your Sweet Cravings this Ganesh Chaturthi Recipes

The auspicious Ganesh Chaturthi celebration is quickly approaching. It commemorates the birth of Lord Ganesha and is observed for ten days with great fervor and excitement. It started on September 19 and end on September 28 this year. Like any other Indian celebration, Ganesh Churthi would be lacking without mouthwatering treats.

Here are some special recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa, New Delhi.

LAUKI KESAR KHEER

Ingredients       

Grated Lauki     

Milk                                                                      

Kesar   

Rice                                                                       

Sugar                                                                    

Crushed Almond, Cashews,Raisins

Green Cardamom                                           

Kewra   Water  

Method

Heat a heavy bottom pan. Add a tablespoon of ghee. Add chopped almonds,cashews, and raisins, and fry till golden brown. Remove the nuts onto a plate and set it aside.

In the same pan, add the remaining 1 tablespoon of ghee and grated lauki. Sauté the lauki over medium heat for 5-7 minutes or till it turns translucent. Keep stirring frequently.

Meanwhile, Soak rice in water for sometime. Then drain water and grind rice in to smooth paste.

In a non-stick sauce pan, boil milk over a moderately low heat and add rice, cooked lauki, sugar,kesar and cardamom. Stir constantly till milk turns thick or of a desired consistency.

Remove from heat and chill.Add kewra water for flavor(optional). Garnish kheerwith almonds or nuts of your choice and serve

SOOJI-CASHEW BARFI

Ingredients

Sooji     

Ghee    

Coarse Sugar (bhurachini)           

Cashew Nut      

Cardamom powder

Method

Take wok, heat ghee on medium flame.

Add soojiand roast it on low flame. Sauté nicely. Stir continuously until becomes aromatic flavor. Turn off the gas.Keep aside the roasted sooji dough for cooling in room temperature.

Add coarse sugar, cardamom powder and cashew nuts in a mixer. Take it out in a bowl. Now, add the sooji dough to the mixture and mix all well either with spatula or hands.

Greaselittle ghee/oil/butter on a small tray and spread the mixture. Make shape of Barfi on flat tray

Garnish with nuts or as per your choice and enjoy with friends and family!

COCONUT LADDOO

Ingredients

Condensed Milk                                

Coconut Powder, desiccated               

Cardamom Powder                              

Gram Flour 1 cup (optional/ as per liking for binding ladoo)

Method

Take a mixing bowl. Add condensed milk,gram flour,coconut powder (300g), and cardamom powder to it. Mix well to make a smooth mixture.

Divide the mixture into 10-12 portions, and make tight balls out of them.

Now roll each ball in remaining coconut powder.

Let the balls settle for 15 minutes.Instant coconut laddoos are ready to be served. Enjoy the flavourful laddoos!

CHOCOLATE LADDOO

Ingredients

Dry Roasted Peanuts 

Dry Roasted Sesame

Dry Roasted Desiccated Coconut

Dark Chocolate, Chopped Fresh Juicy Dates

Deseeded

Almonds

Raisins

Vanilla Extract

Honey

Rose petals or nuts (for garnishing)

Method

Put all the ingredients into a blender and blend well. Your mixture should look sticky at this point. If your mixture seems too dry to shape, squeeze in a little more honey.

Make lemon size balls. Add few sliced almonds and roasted peanuts, roasted sesame or any one of these depending on your liking to the mixture for the crunchy bite.

When the laddoo is still sticky, garnish it with dried rose petals or nuts of your choice, ina way that it covers the laddoo. You can skip garnishing, in case you don’t want to.

Leave them aside for about 30 minutes to stick well together.Once set, enjoy the flavorful Chocolate laddoo!

BEETROOT MODAK


Ingredients

Besan/Gram Flour

Fine grainedRava/ Semolina/Sooji         

Beetroot Color Or Two Oven Cooked Beetroot Paste

Water

Oil for frying

For sugar syrup:

Sugar

Water

Cardamom Powder

Lemon Juice                                         

Cashew/pistachio or nuts of your choice chopped

Method

Take a bowl and mix the above ingredients with water, let it sit for 30 mins.

Prepare oil for frying and use perforated spoon to jerk and make small globules

Make sure it is slow cooked and deep fried, remove from the oil and place it in paper towel to remove extra oil. Let it cool down to mix it with sugar syrup

Keep a pan on low flame, to prepare sugar syrup, add sugar, water, cardamom powder and lemon juice. Stir continuously to avoid burning.

Now, to the hot sugar syrup add aboveprepared modak mixture

Continue cooking for 2-3 minutes or until sugar syrup thickens and you get the desired consistency.Cover and keep aside for 10 mins

Once, sugar syrup is completely absorbed by the mixture, add cashew and pistachios. Mix well. Prepare modak by taking a small amount of mixture. Add milk, if required to moisten modak. Once set, enjoy!

ALSO READ-Eating Green: The Ultimate Guide to a Plant-Based Diet

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Recipe: Chocolate Biscuit Cake

Ingredients

  1. Digestive Biscuit – 800 g
  2. Walnuts – ½ cup [toasted and chopped]
  3. Cashews – ½ cup [toasted and chopped]

Ingredients for chocolate syrup

  1. Sugar – 1 cup
  2. Unsweetened Cocoa Powder – ½ cup
  3. Water – 1 cup
  4. Butter – 2/3 cup
  5. Vanilla Essence – 1 tsp

Ingredients for chocolate ganache

  1. Whipping Cream – ½ cup
  2. Semi Sweet Chocolate – 120 g

Method

  1. Crush the biscuit into small pieces in a bowl. Add in the crushed walnuts and cashews and keep aside.
  2. In a sauce pan combine sugar, butter, cocoa powder, water, vanilla essence and place the saucepan on medium flame and bring it to boil. Cook for 5 – 6 mins while stirring continuously.
  3. Pour the chocolate syrup over the biscuit mixture and mix it until the biscuits are well coated.
  4. Transfer this mixture to and 8-inch pan and press the mixture firmly. Keep it in the refrigerator to set for 30 mins.
  5. Pour the whipping cream into the sauce pan. Boil it on medium flame. Pour the boiled whipping cream over the chopped chocolate and stir it until smooth.
  6. Pour the ganache over the chocolate coated biscuit and refrigerate for 4 hours.
  7. Garnish with toasted nuts

YOUR DELICIOUS DESSERT IS

READY ENJOY!

ALSO READ-Modak recipes for Ganeth Chathurthi celebrations

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Spice Up Your Ganesh Chaturthi with Star-Endorsed Recipes

In India, Ganesh Chaturthi is not just a religious event; it’s a culinary feast that brings families and communities together. It’s almost time for him to come and the air is filled with excitement as we welcome him into our homes, seeking his blessings for prosperity and happiness! A significant aspect of the festival is the preparation of Lord Ganesha’s favorite foods.

Join the culinary journey as we explore a delightful array of recipes perfect for this festive season from Simple Recipes with Sanjeev Kapoor and The Tastes of India Podcast on Audible, allowing you to share the joy with your loved ones.

Here are four dishes from renowned chefs Sanjeev Kapoor and Puja Darshan to relish during the celebrations:

Chocolate Coconut Laddoo by Puja Darshan

Ingredients:

2 cup freshly grated coconut

1/2 cup condensed Milk

100 gm semi-sweet dark chocolate

1/4 cup melted white chocolate

Method:

Dry roast the grated coconut in a pan over low heat for approximately 3-4 minutes.

Once the coconut is adequately roasted, transfer it to a bowl and allow it to cool completely.

Grind the roasted coconut into a fine powder and place it on a plate.

Mix the ground coconut powder with condensed milk until well combined.

Take portions of the mixture, shape it into round ladoos, using a touch of ghee on your palms to prevent sticking. Place the laddoos in the refrigerator for about 30 minutes to firm up.

While the coconut balls are chilling, melt dark chocolate for coating.

Remove the coconut balls from the freezer and, one at a time, dip each into the melted chocolate. Ensure they are evenly coated.

Gently tap off any excess chocolate and place the chocolate-coated balls on a sheet of parchment paper. Repeat the same coating process for the remaining laddoos.

Drizzle melted white chocolate over the chocolate-coated laddoos for an extra touch of flavor and decoration.

Chill the laddoos until the chocolate hardens (which should take 15 minutes) and enjoy tasting them!

Rajgire Ka Thepla by Sanjeev Kapoor


Ingredients:

2 cups of rajgira flour (plus extra for dusting)

Rock salt, to taste

1 inch piece of grated ginger

1 tsp of sesame seeds

2 green chillies, chopped

2 medium-sized potatoes, boiled and mashed

2 tbsp of yogurt

3 tbsp of ghee (plus extra for shallow frying)

2 tbsp of freshly chopped coriander leaves

Method:

Place ragjira atta in a mixing bowl. Add rock salt, ginger, sesame seeds, and green chillies to it.

Now, add mashed potatoes, yogurt, 3 tbsp of ghee, and finely chopped coriander leaves into the bowl. Gradually knead the mixture into a semi-soft dough, adding water as needed. Cover the dough and set it aside for approximately half an hour.

Next, divide the dough into ten to twelve equal portions. Roll each portion into round balls.

Dust them lightly with rajgira atta and flatten them into diskettes on a floured surface.

Heat the pan and cook theplas on both sides, using ghee as required for shallow frying.

Once cooked, serve the hot theplas with a side of yogurt!

Ring Samosa by Sanjeev Kapoor

Ingredients:

¼ cup blanched green peas

3 medium potatoes, boiled and peeled

1 tbsp coriander seeds

1 tsp cumin seeds

2 tsps oil

1 tsp finely chopped ginger

1 chopped green chilli

Salt to taste

¼ tsp garam masala powder

1½ cups + 2 refined flour (maida)

2 tbsps ghee

¼ tsp carom seeds (ajwain)

Green chutney to serve

Method:

Dry roast coriander seeds and cumin seeds until they become fragrant. Then, coarsely grind them.

In a non-stick pan, heat some oil. Add ginger and green chili, and saute for a few seconds. Then, add green peas and mashed potatoes, and mix well.

Add the coarsely ground spice mixture, salt, and garam masala powder. Mash the mixture using a masher.

Transfer the mixture onto a plate, and allow it to cool to room temperature.

To prepare the dough, take 1½ cups of refined flour on a plate. Add ghee, carom seeds, salt, and half cup of water. Knead the mixture until it forms a stiff dough. Cover it with a damp muslin cloth and set it aside for 10-15 minutes.

For the slurry, take the remaining refined flour in a small bowl and add 3-4 tbsps of water. Mix until a smooth paste is formed.

Grease your work surface lightly with oil. Take a portion of the dough and roll it into a thin sheet. Trim the edges to shape it into a rectangle.

Place a portion of the stuffing on the top side of the rolled sheet. Make vertical slits at regular intervals on the bottom side. Starting from the top, roll it down and bring the two edges together to form a ring, sealing it with the slurry.

In a kadai, heat enough oil. Carefully slide in the rings a few at a time and deep-fry them on low heat until they turn golden brown and crisp. Drain them on absorbent paper.

Arrange the fried rings on a serving plate and serve them hot with green chutney!

Palak Pakoda Kadhi by Sanjeev Kapoor

Ingredients:

2 cups shredded spinach leaves

Salt to taste

¼ tsp turmeric powder

1-2 green chillies, finely chopped

A pinch of garam masala powder

½ cup fine besan

Oil for deep frying

3 tbsps yogurt

2 tbsps fine besan

1½ tbsps pure ghee

2-3 cloves

1 inch cinnamon stick

A pinch of fenugreek seeds (methi dana)

6-8 curry leaves

2-3 green chillies, slit

1 dried red chilli, broken

A pinch of asafoetida (hing)

Salt to taste

A pinch of sugar

1 tbsp chopped fresh coriander leaves

Method:

Place spinach leaves in a bowl and season it with salt. Add turmeric powder, green chillies, garam masala powder, fine besan, and thoroughly mix. Gradually add ¼ cup of water and continue mixing until it forms a well-combined paste.

In a deep kadai, heat a sufficient amount of oil. Carefully spoon small portions of the spinach mixture into the hot oil and deep-fry them until they turn golden and become crisp. Once done, place them on absorbent paper to remove excess oil.

Make a smooth mixture adding yogurt with fine besan. Add 2 cups of water to this mixture and stir thoroughly.

In a deep non-stick pan, heat ghee. Add cloves and cinnamon stick and saute until they release their aroma. Add fenugreek seeds, curry leaves, green chillies, dried red chilli, and asafoetida to the pan. Saute these spices for a few seconds. Pour in the yogurt mixture and add ½ cup of water. Stir well.

Season the mixture with salt and allow it to come to a gentle boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer for an additional 5-6 minutes.

Add sugar to the mixture, stir, and cook for one more minute. Pour in ¼ cup of water, stir, and bring it to a boil. Lastly, add coriander leaves, mix well, and remove the pan from the heat.

To serve, arrange the palak pakode in a serving bowl, then generously pour the kadhi over them. Serve this delicious dish hot alongside steamed rice. Enjoy!

ALSO READ-Recipe: Chicken Popsicles

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Recipe: Chicken Popsicles

Ingredients

  1. Potatoes – 2  [boiled]
  2. Carrot – ¼ cup [grated]
  3. Capsicum – ¼ cup [grated]
  4. Onion – 1 [finely sliced]
  5. Spring Onions – 4 tbsp [chopped]
  6. Green Chillies – 4 [chopped]
  7. Mustard Sauce – 1 1/2 tbsp
  8. Soya Sauce – 2 tbsp
  9. Chilli Flakes – 2 tsp
  10. Salt – 1 tsp
  11. Black Pepper Powder – 1 tsp
  12. Turmeric- 1/4tsp
  13. Egg Whites – 2 [whisked]
  14. Bread Crumbs – 2 tsp

Ingredients for Chicken

  1. Chicken Breasts – 250 g
  2. Turmeric Powder – ½ tsp
  3. Red Chilli Powder – 1 tsp
  4. Pepper Powder – 2 tsp
  5. Salt – as per your taste

Method

  1. Wash and clean the chicken and boil it with ¼ cup water with turmeric powder, red chilli powder, pepper powder and salt on medium flame. Boil until the chicken is cooked. Shred the chicken and keep aside.
  2. In a bowl add the shredded chicken, capsicum, carrot, boil potato, onion, spring onion, green chillies, mustard sauce, soya sauce, red chilli flakes, salt, black pepper powder and mix well.
  3. Soak the popsicles in water for 20 min so that they don’t dry out.
  4. Now form a ball with chicken mixture and flatten it by gently pressing it between your palm like a tikki and insert a popsicle stick.
  5. Dip the chicken popsicle in the whisked egg white and coat it evenly with bread crumbs.
  6. Fry the popsicles on both sides on medium flame until golden brown.

RELISH WITH SAUCE.

ENJOY!

ALSO READ-Savor the Flavors: Voltas Beko’s Irresistible Fusion Recipes

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Savor the Flavors: Voltas Beko’s Irresistible Fusion Recipes

Cook up some fusion magic with teamwork as you experiment with flavours, blend traditions, and create scrumptious dishes that reflect your unique bond. Voltas Beko brings you flavourful recipes that will tickle your taste buds.

Magic Veggie Quesadillas

Ingredients:

Flour tortillas

1 cup cooked paneer or tofu, diced

1 cup mixed bell peppers, thinly sliced

1/2 cup cooked corn kernels

1/2 cup grated cheese (cheddar or mozzarella)

1 teaspoon cumin powder               

Salt and pepper to taste

Fresh coriander leaves, chopped

Method:

Lay out the flour tortillas and evenly distribute the cooked tofu, bell peppers, and corn kernels on one half of each tortilla.

Sprinkle cumin powder, salt, pepper, and grated cheese over the fillings.

Fold the other half of the tortilla over the fillings to create a half-moon shape.

Place the assembled quesadillas on a microwave-safe plate.

Microwave on medium power for 1-2 minutes or until the cheese melts and the tortilla becomes slightly crispy. The large turntable in Voltas Beko microwave allows you to cook together with all your cousins as well.

Cut the quesadillas into wedges and garnish with fresh coriander leaves.

Serve the fusion Quesadillas with a tangy salsa or chutney.

Mango-Coconut Lassi Parfait

Ingredients:

1 cup ripe mango pulp

1 cup plain yogurt

1/2 cup coconut milk

2 tablespoons honey or sugar

Granola or crushed nuts for layering

Fresh mango slices for garnish

Method:

In a bowl, whisk together plain yogurt, coconut milk, and honey/sugar until smooth.

In serving glasses or bowls, alternate layers of mango pulp, yogurt-coconut mixture, and granola/crushed nuts.

Refrigerate the parfaits for a couple of hours to allow the layers to set. The Voltas Beko refrigerator with IonGuard™ helps to keep your food smelling fresh and protects against bacteria.

Before serving, garnish with fresh mango slices and an extra sprinkle of granola or nuts.

Chocolate Barfi Mug Cake

Ingredients:

4 tablespoons besan (gram flour)

2 tablespoons ghee (clarified butter)

2 tablespoons condensed milk

2 tablespoons cocoa powder

1/4 teaspoon cardamom powder

Chopped nuts for garnish

Method:

In a microwave-safe mug, combine besan and ghee. Microwave on high for 1-2 minutes until the mixture turns aromatic and slightly golden.

Add condensed milk, cocoa powder, and cardamom powder to the mug. Mix well to form a smooth batter.

Microwave on medium power for 1-2 minutes until the cake is cooked and firm to the touch.

Once the mug cake cools down slightly, garnish with chopped nuts for added texture and flavour.

Share the warm and decadent Chocolate Barfi Mug Cake.

ALSO READ-Bite sized deliciousness: Laddooh by Chef Sugandha Saxena

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Recipe : Fruit Bread

Ingredients

  1. Powdered Sugar – 1 cup
  2. Eggs – 2
  3. Butter- 110gms
  4. Vanilla Essence – 1 tsp
  5. All Purpose Flour – 2 cups
  6. Baking Powder – 2 tsp
  7. Salt – a pinch
  8. Custard Powder – 1 tbsp
  9. Milk – ¾ cup
  10. Tutti Frutti – ½ cup

Method

  1. In a bowl with a hand mixer beat the butter and sugar until smooth.
  2. Add the eggs one at a time and beat for 2 minutes.
  3. Add  vanilla essence and beat for a minute
  4. Sift in the flour, baking powder ,custard powder and salt. Fold these ingredients until well combined.
  5. Pour half of the batter in the lined loaf pan.
  6. Mix the tutti frutti with the rest of the batter and pour it on the plain batter
  7. Bake it at 170 degrees for 45 – 50 mins.

ALSO READ-Recipe : Masala Fried Chicken

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Celebratory Food Recipes For Onam Vibes

Are you looking for culinary inspiration for Onam celebrations this year? If yes, we have got you covered. For the uninitiated, Onam is the biggest harvest festival synonymous with sadhya, boat races, and pookalam (flower arrangements) in Kerala. (General trivia: King Mahabali introduced Onam to invigorate the spirit of farmers during the harvest season). Sadhya is the celebratory food spread prepared during the festival of Onam, a vegetarian nine-course feast served on a banana leaf, usually consisting of regional dishes such as sharkara upperi, inji puli, avial, eriserry, sweet appam, and payasam. In the spirit of the festival, here are a few recipes of delectable dishes that you can make for Onam this year. Tune into ‘The Tastes of India Podcast (Hindi): Indian Recipe Food Podcast & Cookery Show’ on Audible to learn from an array of 200 such recipes including essential Sadhya preparation for Onam this year.

KERALA VEGETABLE STEW

Ingredients

3 tablespoons edible coconut oil

2 bay leaves 

2 three-inch cinnamon sticks 

4 green cardamoms  

5-6 cloves 

1 onion finely sliced 

1 teaspoon ginger crushed 

2 cups of diced potato 

1 cup of chopped beans 

1 cup carrot diced 

Salt to taste 

4  slit green chillis 

A few curry leaves 

1 teaspoon pepper powder

2 cups of normal milk (substitute for coconut milk)

Method:

To prepare Kerala-style vegetable stew, heat the three tablespoons of edible coconut oil in a pan, once the oil is hot, add four cardamoms, two 3-inch cinnamon sticks, and two bay leaves and saute these ingredients for a few seconds. 

After this, add onion and fry it till it is translucent. Add the crushed ginger and fry for a few more seconds. Put all the potatoes, beans, and carrots in one by one, top it off with salt according to preference, and mix everything well. 

Cover and cook while stirring in between and once the vegetables are half cooked add the curry leaves, and green chillis and cover it again. 

After the vegetables are cooked remove the lid, then add pepper powder and give it a nice stir. Fry for a minute or two, switch off the stove so the mixture cools down a bit.

Post 2 minutes add milk to it and mix it well again, then switch on the stove and stir the mixture well. Cover the mixture with a lid and cook for about 10-15 minutes on a slow flame stirring in between. 

Towards the end, add one tablespoon of coconut oil and stir. The vegetable stew is ready to be served. 

MATHANGA ERISSERY

Ingredients

500g of small-sized pumpkin cubes

Water as required

Red chilli powder

½ teaspoon turmeric powder

½ tablespoon jaggery 

Salt to taste

Half grated coconut 

1 tablespoon cumin seeds

1 full grated coconut for seasoning 

1 teaspoon of mustard seeds 

3-4 broken whole red chilies 

7-8 curry leaves 

3 tablespoons coconut oil 

Method

Grind  1 tablespoon of cumin seeds and half-grated coconut to a fine paste in a mixer by adding a little water to it and keep this aside. In a saucepan add the chopped pumpkin, ½ teaspoon turmeric powder, red chili powder, salt, and water, and let it cook. 

Once the pumpkin gets cooked, mash it well, and add the coconut paste to this. Cook this on low flame for about 5-7 minutes, as this is cooking heat in another pan, add some mustard seeds to it, and wait for it to pop. 

When the mustard seeds start crackling, add the curry leaves,  3-4 broken whole red chilies, and add coconut to this mix. Fry this mix and keep stirring until golden brown.

Combine the coconut garnish mixture with the curry and keep it covered for a while. It is it is ready to serve. 

MANGO RAVA KESARI

Ingredients 

Half a cup of semolina

Half a cup of mango pulp

One cup sugar 

One and a half cups of water 

3 cardamon powdered 

1/4th cup ghee 

6-7 cashew nuts 

1 tablespoon raisins 

Method

Grind the mango paste in a mixer to form a smooth paste.

Stir fry 6-7 cashew nuts in two teaspoons of ghee until it is golden brown. In the same pan, add raisins to the used ghee to stir fry them as well. 

Now add 1/8th cup of ghee to the same pan, roast the half cup semolina on medium flame, and ensure that the rava does not change its color. 

Boil one and a half cups of water, add kesar and half a cup of mango pulp to it, mix it well, and then add the roasted rava to it. 

While you add the roasted rava, ensure that you are stirring briskly to avoid forming lumps and wait for a slight aroma to switch off the flame. Once it attains the consistency of a porridge, lower the flame, and cook it until the rava is soft while covered with a lid. 

Add one cup of sugar and powered cardamons to the rava and you will see that it is loosening again. 

Add the remaining ghee to this and turn off the flame when it comes together as a mass. Garnish this with nuts and raisins and your mango rava kesari is served. 

ALSO READ-Recipe: Delicious red sauce pasta