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diwali recipes

A sweet break

CHEF GOPAL: What you snack on goes a long way in determining how you look on Diwali and post it, of course! Saying ‘no’ to eats (read sweets) as you meet and greet, is no solution either.

A sweet break


What you snack on goes a long way in determining how you look on Diwali and post it, of course! Saying ‘no’ to eats (read sweets) as you meet and greet, is no solution either. So here are a few recipes to break the sweet and dry fruit monotony that one faces while on the endless trips to the loved ones. Try them at home, serve or scoff...

Something different

Broccoli peanut kebabs

You need:

  • 200 gms broccoli (1 small flower) — chopped finely along with tender stems (1½ cups)
  • 1 onion — chopped finely
  • ¼ cup roasted peanuts —crushed coarsely with a rolling pin (belan), 1 tbsp oil
  • Oat sauce
  • 2 tbsp oil, ¼ cup oats
  • ¾ cup milk
  • ½ tsp salt and ¼ tsp pepper, or to taste

Method

  • Break broccoli into florets and wash well. Chop the broccoli florets and the tender stems finely.
  • Heat 1 tbsp oil in a pan. Add onion and sauté for around a minute.
  • Add broccoli and 2 pinches of salt and stir on low heat for 2-3 minutes till slightly tender. Remove from heat.
  • Add peanuts to broccoli and keep aside.
  • For the oat sauce, heat 2 tbsp oil and add the oats. Sauté till they start to change colour. Remove from heat and add milk. Mix well and return to heat. Stir on medium heat till thick. Cook till the sauce thickens and starts leaving the sides of the pan.
  • Add salt, pepper and broccoli to the oat mixture. Cook further for two minutes on low heat. Remove from heat and cool completely. If in a hurry, refrigerate the mixture so that it becomes firm enough to handle.
  • Make round kebabs, keeping them a little thick. Fry in a pan greased with oil. Turn sides to brown both sides lightly.

— Nita Mehta, Celeb chef


Dips & more
Elotes Dip

  • You need:
  • Can Corn cob
  • ½ tsp Paprika powder
  • 6 tbs spoon grated Parmesean cheese
  • 1 tbs chopped fresh cilantro
  • ½ chopped green onion

Method

  • Heat grill to medium. Grill corn for 10-15 minutes or until tender.
  • Remove from the grill, cool slightly.
  • Heat oven to 350 degrees F. Place corn cobs in a medium bowl; add half mayo, paparika powder, onion and half cheese mix lightly.
  • Spoon in to pie plate.
  • Top with remaining cheese.
  • Bake for 10 minutes.

This makes an excellent accompaniment for tacos.

Dip 2

Beer cheese dip

You need:

  • 200 gms Philadelphia cream cheese
  • ¼ cup beer
  • 1 cup shredded cheddar cheese
  • 2 green onions chopped
  • ¼ cup ranch dressing

Method

  • Beat cream cheese, dressing, and beer in a medium bowl with mixer until blended.
  • Stir in cheddar and onion.
  • Refrigerate till chilled.
  • Add to your crackers, nachos and salads for that yummy taste.

— Chef Gopal, Hotel Parkview


Healthy twist

Beetroot coconut burfi

You need:

  • 1 cup beetroot grated
  • 1 cup coconut grated
  • 1.5 cup sugar
  • ¼ cup ghee
  • 3 tbs spoon cashews
  • 1 tbs cardamom powder

Method

  • We need very finely grated beetroot and coconut. If the coconut is not finely grated, run it in a blender till it is.
  • Heat ghee in a pan, add nuts and fry till golden colour.
  • Add beetroot and coconut, mix well. Stir fry this for five minutes till raw smell leaves from beet.
  • Add sugar and keep mixing, the sugar will melt and the mix will get thick. Continue, once the mix starts to leave sides, add in cardamom powder and mix well again.
  • Spoon this in a greased tray and spread evenly.
  • Let it set. Cut it in squares or desired shapes. Remove from tray and serve.

— Chef Vineet Chopra, Hotel Shivalikview


Tasty treat

Chicken Olivetti

You need:

  • 2 Boneless chicken breasts —flattened and cut into thin strips
  • 2 tsp ginger garlic paste
  • 1 tsp paprika powder
  • 2tsp lemon juice
  • 1 tsp chili flakes
  • 1 tbsp tomato ketchup
  • 1 tsp honey
  • 8-10 black olives, pitted
  • Half tsp black pepper
  • Salt to taste
  • Half tsp mixed herbs (thyme, oregano, basil)
  • Olive oil

Method

  • To make marinade — Mix garlic paste, black pepper powder, paprika powder, ketchup, lemon juice, honey, chilli flakes, mixed herbs and salt in a bowl.
  • Rub this marinade over the chicken strips. Let it rest for half an hour in refrigerator.
  • Take an olive, wrap the marinated chicken strip around it and secure it with a toothpick. Don’t throw away the extra marinade.
  • Heat some olive oil in a non-stick pan and throw that skewed Chicken Olivetti in it. Cook on medium heat; keep tossing it. Add reserved marinade to it and cook for another minutes on high flame.
  • Cover it with lid and turn off the flame. Let it rest for three minutes. in pan. This will ensure the moistness of chicken. Take out in a serving platter, sprinkle parsley over it and serve.

— Chef Krishan Hari, Executive Chef,Virgin Courtyard


Quinoa & Sprout Cakes

You need:

  • Quinoa 100 gms
  • Green moong sprouts 250 gms
  • Black gram sprouts 150 gms
  • American corn 100 gms
  • Chopped green chilli 15 gms
  • Chopped fresh coriander 20 gms
  • Chopped Onion 30 gms
  • Chopped soaked raisins 20 gms
  • Chopped cashewnuts 20 gms
  • Chili powder 10 gms
  • Chaat masala 10 gms
  • Cardamon powder 5 gms
  • Rose water 5 ml
  • Salt to taste
  • Lemon juice 10 ml
  • Tomato 200 gms
  • Chopped garlic 10 gms
  • Sugar 5 gms
  • Olive oil 15 ml

Method

  • Soak the quinoa seeds in water for five minutes. After soaking, cook it all in a pan until soft. Now mix green moong sprouts, black gram sprouts and American corn in a jar and grind them coarsely.
  • In a mixing bowl, mix the cooked Quinoa, coarsely grinded sprouts, chopped green chillies and chopped coriander. Add soaked raisins, chopped cashew nuts, chopped onion, chilli powder, chaat masala and salt .
  • Add green cardamom powder and rose water for a fresh flavour and for their aromatic properties. Make round patties of 30 gms each.
  • Sear these patties in a hot non-stick pan with olive oil until cooked crisp. Place these on a plate and sprinkle some chaat masala and lemon juice. Serve it with a tangy tomato and garlic chutney.

For garlic & tomato chutney: Put freshly chopped tomatoes, garlic, chilli powder, salt, sugar and lemon juice in a grinder. Grind well until smooth. Serve with Quinoa and sprout cakes.

— Chef Vijay Parkash, JW Marriott

— Compiled by Mona

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