LOHRI RECIPES

LOHRI SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

MAKAI KE KEBAB

Ingredients                         Quantity
Baby corn                                 300 gm
Potato pahari                           95 gm
Ginger chopped                       15 gm
Chili green                                 10 gm
Olive oil                                     5 ml
Salt                                             to taste
Coriander leaves                      20 gm
Yellow chili powder                 5 gm
Black cumin                               5 gm

Method
Mix finely chopped blanched baby corn with boiled potato.
Add all ingredients, salt to taste and make medium soft dough.
Divide the prepared dough into eight to ten equal portions.
Wet your palm with little water and make kebab
Heat sufficient oil in a pan, shallow fry  till both sides turn light golden brown
Serve hot with mint chutney and  slice of lemon and onions

AWADHI GUR HALWA

Ingredients                                                Quantity
Sooji/ rawa                                                        1 ½ cup
Ghee                                                                   1/2 cup
Mixture of cashews                                         3/4 cup
(Coarsely chopped) and whole raisins
Hot water                                                           3 cups
Whole/ full cream milk                                    1/2 cup
Gur                                                                      1/2 cup
Green cardamom split open                          5 pod
Tuti Friti                                                             2 tbsp
Rice paper sheet                                               2 no

Method
Heat a deep pan on a medium flame, add ghee when hot. When the ghee melts, add Sooji to it and mix well.
Roast the Sooji (stirring frequently) until it begins to turn a very light golden color and gives a faint aroma.
Now add the cashews and raisins to the Sooji and mix well. While you are roasting the Sooji, in a separate pot on medium heat, make a mixture of milk, water, gur and cardamom and bring it to boil.
When the Sooji is roasted, gently add water and milk mixture to it, continue stirring to prevent lumps.
If any lumps form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture until it is thick and begins to come away from the sides of the pan.
Turn off the heat and allow the mixture to cool to a warm temperature.
Now serve delicious Gur halwa in individual bowls made with rice paper sheet, garnish with tuti fruit.

BROWN RICE TIKKIS

Ingredients                                                                              Quantity
Cooked Brown Rice                                                                       2-3 cups
Sweet Peas, boiled                                                                         ½ cup
Potatoes, boiled and mashed                                                      1 cup
Bread Crumbs                                                                                1 ½ cups
Mango powder                                                                               1 tbsp
Fresh parsley/coriander, finely chopped                                  ¼ cup
Cumin                                                                                               ¼ tsp
Chili Powder                                                                                    ¼ tbsp
Sea salt or normal salt                                                                   ½ tsp
Shoyu or soy sauce to taste                                                           ½ tsp
coldpressed sesame oil or coconut oil                                         as per taste

Method
Combine all the ingredients in a large bowl and knead well.
Divide the mixture into 12-15 portions, roll them into smooth balls and lightly press with wet hands to make thick patties.
Dust the patties in breadcrumbs and pan fry until slightly brown on both sides.
Put a few drops of shoyu or soy sauce as per availability and liking on each patty and serve hot with a chutney of your choice.

MAKAI SHORBA

Ingredients                                                  Quantity
Golden corn roasted                                   200 gm
Vegetable oil                                                15 ml
Garlic clove                                                   5 no
Ginger                                                            5 gm
Cumin seeds                                                 3 gm   
Coriander seeds                                           2 gm
Maida                                                             10 gm
Turmeric                                                        2 gm
Salt                                                                  to taste           
Black pepper                                                 to taste           
Fresh coriander shoots                               5 gm

Method
Blend roasted corn to make a fine paste and coarsely grind the remaining corn.
Heat oil in a pan
Add chopped garlic clove. When golden, add cumin and coriander
Now add ginger, coriander shoots, turmeric and maida. Cook for another two minutes till sandy texture.
Now add water (approx. 100 ml). Cook for another minute
Strain into another pan. Discard residue
Now add pureed and coarsely grounded corn
Bring to a boil and simmer to required consistency
Check seasoning and serve hot with accompaniments

RAJMA KI SHAMMI

Ingredients                                                                     Quantity
Kidney Bean                                                                  200 gm
Channa Dal                                                                    50 gm
Garlic                                                                              15 gm
Jeera whole                                                                   01 gm
Whole Black Pepper                                                      ½  gm
Red Chili whole                                                             ½ gm
Black Cardamom                                                           ½ gm
Green Cardamom                                                          ½ gm
Clove                                                                               ½ gm
Cinnamon (dalchini)                                                       ½ gm
Coriander leaves                                                            10 gm
Chopped Onion                                                              20 gm
Green Chili                                                                       03 gm
Roomali Roti                                                                       readymade

Method
Boil all the ingredients with kidney bean & channa dal until became soft but not pasty.
Grind it without adding any extra water. Take it out from grinder. Add chopped green chili, chopped onion, chopped coriander leave and lime juice. Make shape of cutlet.
Heat oil in frying pan as little as possible and fry kabab until dark brown. In case your ground ingredients became too soft add some channa atta to make it thick
Roll a kabab in roomali roti, put in wooden skewers and   serve with chutney and garnish.