RAKHI SPECIAL RECIPES

Team L&M

Chef Swapnadeep Mukherjee, Executive Chef at The Metropolitan Hotel & Spa, New Delhi shares some special recipes for festival of Raksha Bandhan. 

Bhutte ki tikki

Ingredients                            Quantity   

Baby corn                                     300 gm
Potato pahari                               95 gm
Ginger chopped                           15 gm
Chilli 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 hand with a little water and flatten each portion, into a disk
• Shallow fry the disks in olive oil and serve hot. Tastes best when served with sauce or coriander mint chutney.

Khatte Meethe Aloo

Ingredients                           Quantity

Potatoes boiled                          200 gm
Desi ghee                                     50 gm
Cumin seeds                               2 gm
Turmeric                                     pinch
Fresh anardana                          10 gm
Sendha salt                                 2 gm
Green chilies                               1 no
Ginger                                           2 gm
Fresh coriander                           5 gm (chopped)
Lemon juice                                 dash

Method:

• Heat ghee in a pan
• Crackle cumin seeds, add potatoes 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 and enjoy the “khatta-Metha” flavor.

Paneer Aloo Pakora

Ingredient                                  Quantity

Potato (mashed)                             2 pcs
Paneer                                               1 pcs
Besan                                                 50 gms
Ajwain                                               ¼ tsp
Salt                                                    to taste
Garam masala                                 ¼ tsp
Fresh coriander                               to garnish
Cheese                                               1 tbsp

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

Sattu Cashew Barfi

Ingredients                                Quantity

Chana Sattu                                     250 gm.
Ghee                                                  200 gm
Coarse sugar                                    175 gm or to taste
Cashew Nut                                      15-20 finely chopped
Cardamom powder                         1 tsp.

Method:

• Take wok. Heat ghee on medium flame. Add Chana Sattu and roast it on low flame. Sauté nicely.
• Stir the mixture continuously until it becomes aromatic and flavourful. Turn off the gas.
• Keep aside the roasted Sattu dough for cooling in room temperature.
• Add coarse sugar, cardamom powder and Cashew Nuts. Mix well with spatula or hands.
• Spread the mixture evenly on a small, flat tray and  shape it into a barfi
• Now delicious Sattu Cashew Barfi is ready to serve.

Tandoori Paneer Tikka Chaat

Ingredients                                                Quantity

For the Paneer tikka

Paneer                                                               500 gm (cut into 1 ½    pieces)
Peeled ginger root, minced                           2-inch piece (1 tbsp.)
Minced garlic                                                   1 tablespoon
Non-fat or low-fat plain yogurt                    ½ cup
Chili powder                                                     1 tablespoon
Haldi powder                                                   1 tablespoon
Freshly squeezed juice                                    ½ lemon (2 tablespoon)
Garam Masala                                                  1 teaspoon
Olive Oil                                                             1 tablespoon
Mustard oil                                                        2 tablespoon
Salt

For the chaat

Store-bought or homemade tamarind chutney                  2 tablespoons
Roasted cumin powder                                                             1  tablespoon
Black salt (kala namak)                                                            ½ teaspoon
Red Chili Powder                                                                       ½ teaspoon
Red onion finely chopped                                                        1 cup (1 medium)
Freshly squeezed lemon juice                                                 1 teaspoon (1/4 lemon)
Cilantro leaves, finely chopped for garnish (optional)       5 sprigs

For the Paneer tikka

• To make paneer tikka, heat mustard oil in a small pan until warm. Add Chili powder, Haldi powder and mix well.
• Once it cools down, add garam masala, yoghurt, spices, salt and lemon juice
• Mix well until the spices and salt dissolve. You get a uniform consistency. Your tandoori marinade is ready.
• Add the paneer pieces in the tikka marinade.  Do it gently, without breaking the paneer. Let it marinate for five-ten minutes
• Now, brush a tawa, grill pan or regular pan with olive oil. Heat the pan and place the marinated paneer pieces on it. Do it in three-four batches.
• Cook on medium flame for five minutes, flip and cook for another three-four minutes. Remove paneer tikka from the tawa. Let it rest for five minutes.
• For chaat, add the tamarind chutney, roasted cumin powder, black salt and sprinkle little red chili powder to the paneer tikka, then add the red onion and lemon juice; mix well.
• Top with the chopped cilantro. Serve at room temperature.