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Festive feast
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Treat your family to these Dasara delicacies
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WITH THE onset of the Navratri season, most kitchens in the city are abuzz with activity — women engaged in preparing a wholesome feast (from soup to dessert) to celebrate the auspicious occasion. We are only a couple of days into the fest and there are many more days to go... so, how about treating your family to these easy-to-make recipes to go well with your six-course meal menu over the nine days. And, here's wishing you all a happy Dasara...
Chandrakala
Ingredients
Khoya - 50 Gms
Coconut (grated) - 30 Gms
Almonds (chopped) - 1 tbsp
Pistachios (chopped) - 1 tbsp
Kishmish - 1 tbsp
Maida - 100 Gms
Ghee - 30 gm
Water - 40 ml
Oil for frying
Sugar - 40 Gms
Method: Knead maida, water and ghee to form stiff dough. Grate the khoya and mix it with grated coconut, chopped almonds, pistachios, sugar and raisins. Divide the dough into 10 equal parts; roll it out thinly into small circles. Place the khoya mixture on one circle and put another one on top of it. Neatly fold the edges. Then deep-fry them in moderately hot oil till it gets a golden crust. Dip in thick sugar syrup and serve.
Mohan thal
Ingredients:
Besan - 500 Gms
Ghee - 500 Gms
Sugar - 300 Gms
Water - 75 ml
Almonds (chopped) - 2 tbsp
Cashew nuts (chopped) - 2 tbsp
Method: Roast besan and ghee in a kadai for some time till you can smell besan. Make a one-string syrup of sugar and water. Add this sugar syrup to the besan and ghee mixture and cook it for 10 minutes. Add the chopped nuts to this mixture and then layer it on a tray and let it cool. Finally, cut into diamond shape burfis.
Kuttu ka paratha
Ingredients
Kuttu flour - 200 gms
Potato (mashed) - 50 Gms
Rock salt to taste
Red chilli powder - 1 tsp
Ghee - 2 tbsp
Water as required
Oil - 2 tbsp
Method: Make dough of kuttu flour, mashed potato, rock salt, red chilli powder, and some oil. Cut the dough into pedas and roll it out into parathas. Shallow fry them on a griddle with ghee till they are done. Serve hot with aloo sabzi.
Makai ki kheer
Ingredients
Corn kernels - 200 Gms
Milk - 1 litre
Sugar - 200 Gms
Dried fruits (cashew nuts, almonds) - 30 Gms
Oil to deep fry
Method: Soak the corn in hot water, drain the water and deep-fry them in oil. Boil the milk and then simmer it till it reduces to half. Add sugar with dry fruits. Add the fried corn to the reduced milk and the kheer is ready.
O.P. KHANTWAL
The writer is Executive Chef with ITC Hotel Kakatiya Sheraton and Towers
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Metro Plus
Bangalore
Chennai
Delhi
Hyderabad
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Tiruchirapalli
Thiruvananthapuram
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Visakhapatnam
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