DELICIOUS DIWALI RECIPES

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.

Dear readers, Happy Diwali to you all !