DELICIOUS DIWALI RECIPES
- FOOD & DRINKS
Life&More- 0
- 7 minutes read
Team L&M
Chef Swapnadeep Mukherjee,Executive Chef, The Metropolitan HOtel & Spa, New Delhi shares some delicious easy-to-make recipes for the festival of Diwali with us.
SPRING ONION VEGETABLE CUTLET
Ingredients Quantity
Spring onion (chopped) 500 gm
Potato dice 200 gm
French beans dice 200 gm
Carrot dice 200 gm
Green peas 200 gm
Cumin seed 05 gm
Coriander powder 10 gm
Cumin powder 10 gm
Red chilli powder 10 gm
Coriander chopped 10 gm
Chilli chopped 10 gm
Ginger chopped 10 gm
Garam masala 05 gm
Bread crumbs as required
Refined flour as per binding
Salt to taste
Method
To Pressure cook, add vegetables to the cooker except spring onion and pour half cup water. Pressure cook on a medium heat for two whistles. When the pressure regulator drop drain the excess water.
Take a fry pan put oil and heat. Put cumin seed in hot oil after that put all dry powders and stir to cook.
Mash cooked vegetable, add chopped spring onion and all cooked masala. Add chopped chili, ginger, coriander and salt. Mix well.
Add 6 table spoon bread crumb to the prepared mixture. Mix everything well for a smooth dough. Add bread crumbs according to the desired dough texture.
Mix well and dough is ready to make cutlets.
Divide the dough into equal portions and roll them into balls. Gently flatten each ball to form a cutlet shape.
Keep them aside in a dry tray.
Make refined flour batter, dip cutlet one by one and coat them again with bread crumb for extra crunchiness. Keep aside.
Heat oil in the deep fryer on medium heat. Fry cutlet in batches till golden brown
Garnish with some spring onion and serve with ketchup and other dip
SAUTE VEGGIE PANEER
Ingredients Quantity
Paneer (diced) 200 gm
Desi ghee 50 gm
Cumin seeds 02 gm
Turmeric one pinch
Fresh anardana 10 gm
Salt 02 gm
Green chillies 01 no
Ginger 02 gm
Beans (chopped) 100 gm
Peas (boiled) 100 gm
Fresh coriander (chopped) 05 gm
Lemon juice a dash
Method
Heat ghee in a pan
Crackle cumin seeds, add paneer and stir fry for two three minutes.
Add remaining ingredients except anar and lemon
Stir fry for another 2 minutes
Finish with fresh anardana and lemon juice
Serve hot
VEGETABLE SOYA BJURGER
Ingredients Quantity
Whole wheat Bun 04 no
Nutrela (Soya granules) 200 gm
Potatoes (boiled) 100 gm
Carrot (finely diced) 150 gm
Beans (finely chopped) 150 gm
Cauliflower (grated coarsely) 150 gm
Cabbage (chopped) 50 gm
Salt To taste
Curry Powder 12 gm
Tomato slice 12 no
Cucumber slice 12 no
Onion Rings 12 no
Fresh crumb 60 gm
Vegetable oil 25 ml
Mayonnaise 40 gm
Method
Take oil in a pan. Add carrots, beans, cauliflower, cabbage and sauté till soft. Add curry powder, cumin and seasoning
Take off fire and cool.
Soak nutrela granules in warm water till soft and swollen.
Drain and squeeze as much water as possible.
Add together vegetables, soya granules, grated boiled potato, fresh crumb and mix.
Divide into four and shape into round patties.
Cook burger on hot plate taking care not to burn. Cut burger into two halves, toast lightly.
Apply mayonnaise, tomato and cucumber on one half of the burger.
Place cooked patty on top and cover it with the other half of the burger.
Serve hot accompanied with diced fresh fruits, ketchup and mustard.
MILK MAWA BARFI
Ingredient Quantity
Milk powder 200 gm
Fat free milk 150 ml
Cardamom seeds powdered 0.5 gm
Sugar 100 gm
Ghee as required
Method
Mix all the ingredients in a flat bowl (except ghee)
Put the bowl in a microwave for 7-8 minutes, switch off the microwave every 2 minutes and stir well.
Let the mixture cool for 3-4 minutes. Add sugar and mix it well
Line a tray or thali with a butter paper or parchment paper and grease it with some ghee.
Put all the mixture in that flat tray or thali and let it cool to a temperature which is comfortable to touch.
Make a dough of the mixture. Roll to make it flat either by a rolling pin or press by hand
After about 2 hours, cut it in diamond or square shape and serve.
