Cook & serve 5-star food at home

Hare makkai nu saag

Ingredients
● Babycorn boiled 8 nos
● For green masala grinding
● Grated coconut ½ cup
● Coriander leaves chopped ½ cup
● Mint leaves chopped 1 tbspn
● Green chilli chopped 1 tspn
● For the gravy
● Ajwain 1 tsp
● Ghee1 tbsp
● Boiled Spinach paste 1 cup
● Grated Khoya 1 tbsp
● Besan roasted 1 tsp
● Tamarind pulp 1 tbsp
● Jaggery 1 tsp
● Green masala from above
● Fresh Cream 1 tbsp
● Coriander leaves chopped 1 tbspn Method
● Boil baby corn and keep aside
● For the gravy , heat ghee in a pan , add ajwain
● When it crackles add the ground green masala and fry for a minute
● Add spinach paste and cook further for a minute.
● Add the tamarind and jaggery mixed in a little water; add roasted besan mixed in a little water.
● Finish off with cream and chopped coriander leaves.

Masale Bhath

Ingredients
Rice, Basmati, washed in water to cover for 10 minutes, drained. 1kg
● Ghee 150 ml
● Black mustard seeds (rai) 2 tsp
● Green chillies slit 4 nos
● Curry Leaves 10-15 nos
● Ginger jullienes 10 gms
● Oil(For Frying) 200 ml
● Tindli(Thinly sliced & Lightly Fried) 100 gms
● Aubergine (Thinly sliced & Lightly Fried) 100 gms
● Cauliflower(Cut into Florets & Lightly Fried) 100 gms
● Green peas 100 gms
● Turmeric (haldi) powder 15 gms
● Goda masala powder 150 gms
● Salt to taste
For the Garnishing:
● Ghee 15 gms
● Cashew nuts (kaju), lightly fried 10 nos
● Raisins (kishmish), sliced 10 nos
● Coconut (nariyal), cut into slices
Method
● Heat the oil in a pan; add
mustard seeds. When they
splutter, add sliced onions,
green chillies, curry leaves,
ginger and sauté, add
turmeric powder; and add
the lightly-fried vegetables.
● Add the drained rice and
mix carefully to coat the
grain with the oil, and
continue to fry until all the
water has evaporated.
● Add goda masala. Stir to
mix well. Add 3 cups water
and salt. Increase heat and
bring to the boil. Reduce
heat and cook covered until
the water is absorbed and
the rice is done.
● Serve garnished with
ghee, cashew nuts, raisins
and coconut.

Navratra Caprese Salad

A cold Italian salad made with
traditionally Tomatoes &
Mozzarella cheese, however in
Navratras mozzarella is
replaced with Cottage Cheese.
It is one of the simplest and
most delicious of salads. It
requires only the right
ingredients and the right
season. This is basically a
summer dish from which follow
the ingredients: it should be
made only with local vineripened
tomatoes that are red &
juicy which adds flavor to the
Fasting food.
Ingredients
● Large Tomatoes 2 No
● Cottage Cheese Sliced 120 gm
● Fresh Basil Leaves 1 cup
● Olive Oil 20 ml
● Salt (Fasting) to taste
● Extra Virgin Olive Oil 20 ml
● Freshly Ground Black Pepper
to taste
Method
● In a circular design around the
side of a serving plate, alternate
fresh cottage cheese slices on a
platter with sliced tomatoes,
overlapping for effect.
● Tear fresh basil leaves and
sprinkle liberally over the slices.
● Add salt and freshly ground
pepper to taste.
● Just before serving, drizzle on
some extra-virgin olive oil.
Recipe by Davinder Kumar,
VP food production, Le Meridien
Hotel, New Delhi
Ingredients
● Milk 1ltr
● Sabudana 125gm
● Sugar 150gm
● Crushed cashew 40gm
● Crushed almond 40gm
● Saffron 1 pinch
● Kewda water 1 tsp
● Elaichi powder 1 tsp
● Garnish Mix dry fruit
Method
● Wash and soak sabudana for
15 minutes drain & keep aside.
● Boil milk add soaked
sabudana, saffron and elaichi
powder. Cook it for 10 - 12
minutes or until sabudana
become transparent.
● Add cashewnuts, almonds and
sugar and simmer it. Add kewda
water and boil it till coating
consistency and serve it.
Cook & serve 5-star food at home
Sundal
Recipe by Prabhat Mishra,
executive chef, ITC Fortune
Select Exotica, Palm Beach
Road, Vashi
Ingredients
● Brown Chana (kadalai) 2
cup
● Oil 2 tbsp
● Mustard seeds 2 tsp
● Red chilies 2, broken into
pieces
● Few curry leaves
● Asafoetida ¼ tsp
● Green chillies 2, slit
● Grated coconut ½ cup
● Salt to taste
Method
● Soak chana over night in
water. Drain, add fresh water
and cook till soft but not
mushy. (Can be cooked in
pressure cooker, with salt)
● Drain away the excess
water, retaining about 3-4
table spoons.
● Heat oil in a wok, add
mustard. When it splutters,
add red chili, curry leaves
and asafetida.
● Add chana, green chilies
and salt. Simmer for 3-4
minutes.
● Add grated coconut, mix
well and remove from fire.
Variations: This sundal
may be prepared with Kabuli
chana (chick peas), dried
yellow peas or dried green
peas. 3-4 tbsp of finely
chopped raw mango pieces
may be added after
removing the sundal from
fire.
Green peas
potato chops
Recipe by Deepa Awchat ,
chef and director Goa
Portuguesa and Diva
Maharashtracha, Mahim
Mumbai
Ingredients:
Potatoes 3 (240 grams)
Boiled, shelled green peas 1
cup
Refined flour 1 tablespoon
Oil 2 tablespoon + for deepfrying
Onion, chopped 1 medium
Tomato, chopped 1 medium
Chilli powder
1/2 teaspoon
Garam
masala
powder 1/2
teaspoon
Rice flour 3
tablespoons
Salt to taste
Method
● Boil, peel and mash the
potatoes. Mix in the salt and
flour to make a soft dough.
Shape into eight equal balls
and set aside.
● Heat two tablespoons of oil
in a pan and sauté the
chopped onion till golden
brown. Add the chopped
tomato and cook till soft.
● Add the green peas,
chilli and garam masala
powders and salt to
taste and cook for two
minutes. Remove from
heat and leave to cool.
● Flatten each potato ball on
your palm into a two-inch
round, place one tablespoon
of green pea filling in the
centre and bring the edges
together to make a round
patty. Roll in rice flour and
deep-fry till golden.
● Serve hot with tomato
sauce
Note: Makes 8 potato chops
Mahalabya
Recipe by Chef Rashna
Elavia , assistant pastry chef,
The Leela Kempinski, Mumbai
Ingredients
● Milk 1 litre
● Sugar 200 gms
● Cornstarch 100 gms
● Rose water 100 gms
Method
Boil milk, sugar and rosewater.
● Thicken it with cornstarch
● Pour the mixture into individual moulds or a big
bowl.
● Allow it to cool .Refrigerate. Garnish with rose petals
Paneer
shashlik
Recipe by Deepak Bhatia,
executive chef, The Leela,
Mumbai
Ingredients
● Cottage cheese 150gms
● Garlic 2 cloves
● Medium onion, cut in
chunks 100gms
● Bell pepper - red,
green, yellow 80gms
● Fresh parsley leaves
15gms
● Extra virgin olive oil
40ml
● Red wine vinegar 30ml
● Dried oregano 5gms
● Cayenne pepper 3gms
● Salt to taste
● Freshly ground black
pepper 3gms
Method
● Marinade - blend
garlic, onion,
parsley,
oregano,
cayenne
pepper
olive oil
salt,
pepper
and
wine
vinegar
together
into a
smooth
paste.
● Cut cottage cheese,
onions and bell peppers
into 1inch thick
slices/cubes and
marinate with the paste
● Chargrill on a hot grill
and serve drizzled with
olive oil and garnished
with chopped parsley.
Navratri and Durga puja are
special occasions. Though it
originated in two states,
namely Gujarat and Bengal, it
has followers not only in India
but across the globe. The
festival is coming to an end on
Dussehra day. A typical
dussehra custom is to prepare
new dishes every day to offer
as nevaidyam to the goddess.
This food is then served to all
their visitors. A variety of
dishes and sweets are made on
this occasion. DNA has brought
for you 10 lip-smacking, easyto-
make recipes. These have
been contributed by
leading chefs and compiled
by Mewati Sitaram.
Dal Stuff Puri
Recipe by Avinash Handoo
Executive chef, Hilton Garden
Inn hotel, Saket, New Delhi
Ingredients
● 1 cup wheat flour
● 1/2 cup black gram dal
(urad dal)
● 2 red chilies
● 1/2 tsp cumin seeds
● 2 cardamoms
● 2 cloves
● 1/2 piece cinnamon
● 1/5 cup water
● Oil to fry
● Salt to taste
Method
● Rub 1 tsp oil into the wheat
flour
● Add 1/2 tsp salt to the
wheat flour
● Make soft dough using small
amounts of water
● Set aside the dough for 25
minutes, covered with a wet
cloth
● Soak black gram dal for at
least one hour and grind to
make a paste
● Add very little water if
required to make a paste
● Grind together red chilies,
cumin seeds, cardamom,
cloves and cinnamon and keep
aside.
● Heat 1 tbsp of oil in a fry pan
● Add the dal paste and the
mixed masala, stirring
constantly till the dal is fried
and the water is absorbed
leaving it dry
● Knead and divide the dough
into 10 small balls
● Make a cup with each ball
and fill with the prepared dal
mixture
● Seal by extending the dough
over the filling
● Flatten and roll it as a roti,
approx. 3" in diameter
● Deep fry in hot oil till golden
brown
● Drain and serve hot
Bhuna Saag
Amit Chakraborti , Head
Chef Tunga Regenza Vashi
Ingredients:
Sarson ka saag 200gm
Palak 150gm
Salt to taste
Garlic chopped 5gm
Onion (finely chopped) 25gm
Coriander (finely chopped)
15gm
Tomato 20gm
Red chili powder 5gms
Jeera 5gm
Whole red chili 2
Chat masala 1tsp
Jeera powder 1tsp
Dhaniya powder 1tsp
Cream 10ml, Butter 25gm
Oil 25gm
Method
● Wash palak and make two
separate part of palak one has
to be pureed and other has to
be chopped fine
● Take oil in pan add jeera and
whole chili let it crackle then
add chopped garlic fry it till
brown add onion chopped
sauté it till golden brown
● Add all masala and sauté till
oil oozes out from sides
● Add tomatoes and sauté till
it is cooked then add chopped
palak and cook
● Add saarso ka saag and
palak paste cook till its raw
flavor goes
● Add cream, butter and then
salt. Garnish it with fried red
chili and cream swirl
Sabudana Kheer